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Chefs Edge
Australia
เข้าร่วมเมื่อ 16 ธ.ค. 2019
We're Australia's fastest-growing Japanese chef knife and accessory retailer.
Refurbishing a high carbon Japanese santoku
One of our customers dropped there santoku in for a refurb. Check out how we were bring the santoku back to a usable quality.
มุมมอง: 2 228
วีดีโอ
Carbon or Stainless Steel? A Buyers Guide For Japanese Knives
มุมมอง 57K2 ปีที่แล้ว
A huge fork in the road for many buyers of Japanese knives is the choice between a carbon steel knife, a stainless steel knife, or somewhere in between. In this video, you will learn about the different types of carbon and stainless steels, a bit about HRC, San-Mai, and a few other points that should steer you in the right direction. Our pick for: Shirogami - Matsubara Hamono Bunka tinyurl.com/...
Choosing Your First Japanese Knife - A Few Handy Tips For Getting Started
มุมมอง 9K2 ปีที่แล้ว
If you're overwhelmed by the sheer amount of options available to you when buying your first Japanese knife, this may help steer you in the right direction. This is by no means a comprehensive guide, and there are a lot of finer points to consider (specific steel types, grinds, etc) that we will be covering in future videos! As this is our first TH-cam video, we thought we'd start with the basi...
Ginsan is gingami steel?
what happened to your channel?
What hrc is it? My stainless steel is 60hrc
Shopping for my first Japanese knife and it’s been more confusing than buying my wife’s engagement diamond but this videos explained it perfectly! Thanks!
Hardness does less for edge retention than angle and carbides
pls make the audio mono next time, this was horrible to listen with headphones
Why is your audio only in my left speaker? Something went weird.
can´t watch this video due to audio, its unbearable
Found this video while looking at swords. As far as im informed for swords carbon steel is often recommended due to the more abuse you put them through. I believe stainless steel is more for display purposes in the sword world.
Audio is stronger on left AirPod for some reason
Same
Enjoyable and informative video. Only one thing I want to say is that you pronounced 銀三 differently. Correctly you should pronounce GIN ( Silver ) as in name Ginsberg or Ginko tree, and SAN ( Three ) as in San Francisco.
There is Blue Paper Super (Aogami Super) it goes 65 HRC How about VG-MAX? Usually that uses Kai Shun
Thanks for this. What is your take on the coreless (dual core) VG2/VG10 damascus blades? Shun has one that looks great. Being solid VG10 has me thinking it would be SUPER fragile?
Very informative, thank you. But poor choice of lighting.
Hello thanks for your videos, can you tell me what you think about these knife makers? xinzuo, xituo, syokami, turwho and TUO
All mediocre, Chinese internet junk.
Thamks for your help@@einundsiebenziger5488
SG2 at edge angle 10 - 12 degree is not difficult for sharpening because of its narrower edge than European knife which is 14 degree.
If someone's first getting into Japanese knifes I wouldn't suggest anything over a vg10 imho. js
knives*
My blue carbon steel kitchen knife has only needed honing In the 18 months I’ve had it , it’s kept an insane edge compared to my German stainless kitchen knifes that I’ve needed to whetstone a few times since getting the Japanese knife .
I was impressed by the hardness of the Japanese stainless steels being (sometimes well) over 60. In contrast, the most used European steels for knives stay below 60. For example, the highly popular 50CrMoV15 or 440M lies between 54 and 56, while the harder, and somewhat brittle, 440C is still only about 58. How do you explain this difference?
Beside steel composition, grain structure and heat treatment plays a vital role too. Perhaps Japanese's has better microstructure than European's.
One thing to note though is that edge retention is based on three factors, hardness of the steel, hardness of the carbide, and amount of carbide. And well the addition of chromium to steel lead to the creation of chromium carbide that are harder than iron carbide. This means stainless steel tend to have good edge retention capabilities at lower hardness. Also they are many type of stainless style that tend to be hardened near or slightly past 60, this isn't something inherent to japanese steel. It is not hard to find knifes in CPM-S35VN or 14C28N near or slightly above 60, the thing is those steels are rarely used of kitchen knives . Also 440m is an american steel standart, and not european.
German knives are more heavy duty and wont chip, rust or break as easily. You can use them to cut frozen food and other tough things. This would break your typical japanese knife. It's just different philosophies.
german are better for daily usage in the kitchen
White steel are sharper than blue steel.
White steel is* sharper ... and only when sharpened properly.
I purhase Japanese stainles stell knife from Tiki max 23 euro ? This knife is good o rubich ? What is your opinion ? 😀
23 euro? That’s not a Japanese knife…it’s a Chinese made junk disguised as a Japanese knife.
Too much talking bro..
Coming from you, a Filipino, that’s hilarious, as your Tagalog sound like a dozen jack hammers going at once…
Kurouchi is pronounced KOO ROH OO CHEE, not "Karachi". It's not a city in Pakistan. Also, AUS-10 has the same general hardness as VG-10, the two steels as basically identical in terms of performance.
Disagree on the A10 and VG10. HRC 58-60 for A10, almost always 60 for VG10
@@chefsedge4952 That's just the marketing. The actual hardness depends on heat treatment.
@@theredbar-cross8515 correct, but I rarely ever see good VG10 at 59, and likewise with A10 rarely seen at above 59.
Awesome explain there, going to place some orders soon!
Very nice video!
Short, sweet and concise. Everyone looking for their first Japanese knife should watch this video. Thank you. For those of you stopping your day to comment on the sound of this video, please tell Cletus I said hello.
Is the sound set on MONO ?? only hear from the left side.... (All sound is working, exept on his video)
Hey mate, can u give me your thoughts on this knife or this particular steel? worldsbestknife.com.au/vamolcrium-steel/
I wish you'd spoken slower , you already have a weird accent which makes it even harder for people who are non English speakers , that way it'd have been more explanatory for those who care about what you have to say.
How would a powdered stainless preform against a blue super?
I find that powdered stainless like SG2 or HAP40 will hold an edge longer than blue super, and won't rust either. Blue Super is great, but imo sits just under powdered stainless and will need to be kept dry otherwise you'll see some spot rust appear.
HAP40 is pretty much like super blue super. It's very similar to blue super but taken even further with the alloys. The most common powdered steel used in cutlery is R2. A good R2 is about as hard and fine grained as you'd ever need. The performance will be pretty similar to super blue, but it will be much lower maintenance. I have knives with both steels, but generally prefer blue super because I think it's just cooler.
Blue Super is the next step up from Blue 1, not 2. Moritaka is actually Warikomi rater than Sanmai, with Sanmai the core steel is visible on the spine, Warikomi is a more rare procedure where they inlay the core steel manually.
yes
Excellent info packed in 4 min
I'd think for beginners it's better to start with knives that uses vg10 or sld steel because they're more resistant to wear than the knives made with 420j2 steel which is softer and would require to be sharpened more often.
... knives that use*
I want to say something about the SG2 takamura : SG2 is a vanadium steel, of course it will much harder to sharpen than for example VG-10 or a non alloyed carbon
I don't necessarily find this to be true. I have sharpened Takamura's SG2 many times, and I find it sometimes much easier than VG10 from some manufacturers. Good heat treatment also plays an important part.
@@chefsedge4952 But it shouldn't be easier to sharpen SG2 than VG10 , SG2 has vanadium carbides in it , I mean it just takes longer :)
@@dimmacommunication your forgetting sg2 is a powder metalurgy steel so the carbides are smaller resulting in a finer edge that takes an edge easier than lets say a non powdered steel like vg10, where the carbides are larger and can chip/flake away while sharpening if technique isn't perfect, i find magnacut easier to sharpen than nitro V, even though in my example magnacut is 64hrc, and the nitro v is 59 for example
@@Chickenpantz VG2 Forms a very nice burr, but takes longer to sharpen than VG10, that's for sure. Less noticeable on a diamond stone, but on a standard it's night and day difference. There's a reason the hardest steel available, REX-121, has an absurd amount of vanadium carbides ( ~30%) in it's steel matrix.
My favourite is the Santoku or the Bunka (wich is basically a modified santoku )
Bunka is our pick!
@@chefsedge4952 I have a Takamura santoku in SG2 , my only complaint is that it's think and I'm worried it will chip
A video on the Japanese knife market might be useful. I'm thinking of how there are companies like Hitohira that buy knives from blacksmith's and other companies like Takamura and then rebadge them "Hitohira" . how do the sole trading blacksmith worth with these companies? What's the story? How do the different knife making regions differ? And why do the Japanese blacksmiths seem completely unaware of modern HSE?. No safety goggles, no gloves, no hearing protection, no guards around the hammers etc etc etc etc... It is terrifying to watch them.
ZDP-189 is not stainless at high hardness. And why didn't you mention the best steel category for knives - PM cold work tool steels, like Bohler K390 and Vanadis 4 Extra?
This video is all about Japanese knives, Bohler etc are not used in Japanese knife making.
@@chefsedge4952 If you mean knives made in Japan only, then I agree. But those supersteels I mentioned are definitely used for making gyutos and other japanese style knives.
K390 and Vanadis are steels not suited for the long, thin blades of kitchen knives. They only make sense on folders and outdoor knives.
@@einundsiebenziger5488 Please, stop spreading disinformation! These Bohler-Uddeholm, CMP, Erasteel steels outperform ALL japanese knife steels in kitchen knives, especially in super thin and long chef's knives.
The video gives sound generic advice that very probably suits most kitchens. A knife is a personal thing, and requires either very careful thought or some thoughtful kitchen experience. A few years ago I got into sharpening on whetstones, bought a few knives, and found I use, in order of frequency, 1) a 4.5" length, 0.5" height from edge to spine, 2) a 6" / 1", and 3) a 10" / 1.5" carving knife. All are stainless. I believe the "thinner" height makes slicing easier because it reduces friction. If you laugh, then I've made my point, that people make "weird" choices about knives. And people use knives differently, too. I have learned to be very careful using knives because I really don't like repairing chips. Warning to prospective sharpening hobbyists: I have more whetstones than knives, about 14 and 10, respectively, but rarely use anything other than the above three. Like the video explains, but adapted a bit to my personal quirks.
Great video!! Can’t wait for the next episode
Since when HAP40 is stainless?
Classified as Powdered Stainless, but semi-stainless is what it really is
What type of Asian knife would you use to dice/slice a potato, before boiling? Would a gyuto be fine? Even with a higher hardness of like a 64?
Gyuto are perfect for this, the high hardness will just mean longer edge retention. If you have a high-hardness blade that is very thin, be careful around sweet potato or hard root vegetables, twisting or torqueing mid-cut can put stress on the blade.
ежели для себя резать, то тока нержавейка.. а для остального.. шо хош..
Asia is a continent. The best knives hail from Japan.
You do not need a super-hard blade to cut potatoes. It just has to be sharp.
Is there a difference between SK and SKD steel?
Great question! SK is a full carbon tool steel, whereas SKD is classified as a high carbon semi stainless. SKD is a much better steel in our opinion.
I'm the proud owner of a Tsunehisa Ginsan Kiritsuke after some amazing help from Ben in store recently. Great video, very informative and looking forward to more guides, demos or showcases you decide to make!
Happy to help mate!
Just know that you had a TH-cam channel.... keep coming with a great content
Thankyou!
Hi, Ben, It's Eric here, your loyal customer. nicely done, good video. Looking forward next video.
Thanks Eric! Glad you enjoyed
Wicked video
Thanks so much 🤘
Great video, very informative!
Appreciate that Tom!
Nice shirt, super clean look! Nice blue backlighting.
Thanks Franco!
Absolutely amazing video! Funny enough, I had a similar idea on helping “new” knife enthusiasts to pick a knife as it can get daunting! Thanks for sharing this! - Vinz
Thanks Vinz!
@@chefsedge4952 ---- It's very concise and sound advice. Other vids (many other vids) go into too much detail, and still end up with the same conclusions.
Look at these pros. This video has the feel of someone’s fiftieth. Instead it’s your first, well done. Shotgun mic or hidden lapel?
Appreciate that Franco! Missed plenty of points but we got there 😂 I used the Rode NTG for this one on top of the A7R4
@@chefsedge4952 Excellent choice of shotgun mic for the price :)