Great video! Just a small correction though, for the 3rd knife, you said "nigiri" - that's the piece of rectangular rice with fish slapped on top of it, that you see in sushi restaurants. The knife is called a "nakiri".
Nigiri is a type of sushi, whereas a nakiri (lit. greens cutter) is a kitchen knife specifically for cutting vegetables, and should not be confused with a Chinese kitchen knife, which is much larger, heavier, and all-purpose.
Thank you Eugene, this was very informative. As a person who is just now getting in to Japanese knives (and higher quality knives in general), it's great to know these things to help keep my knives lasting a long time. Thanks again!
Sophie says....... "Great piece of information! Looks so easy. I'm subscribing so that I can receive all of your coming tips re the restaurant business". Thanks for the info!
I spoke with a longtime high-end knife specialty shop owner about Japanese vs German knives. He sold both, and he wasn't biased. He said that his customers are usually happier with the expensive German knives than they are with the expensive Japanese knives. He said that most people are disappointed with the ease with which the Japanese knives chip. Within a few years or less they are too chipped to be pleasant to use. Dropping them can also cause serious damage. The German knives have neither problem, and usually last a lot longer, often for a lifetime. They are easier and faster to sharpen, hone and touch up as well.
Great video, but I don’t think it really gives enough emphasis to the main issue ie the reactivity of high-carbon steel. By ‘wipe down after every use’, it can mean literally every use. A carbon steel blade can show rust after a few minutes if you cut something acidic like a tomato - especially if there’s no patina. Japanese knives are beautiful and elegant, but you are in a different ball bark when it comes to maintenance, which is constant.
Tanmay Varshney I have a stainless steel santoku not a expensive but since I know how how to care for them I don't need a expensive knife of that type yet. It's coming though.
Nigiri :))) i would love eating one, not sure if i'd try cutting with one. Great video overall! The edge of the japanese knife will not fold like a western knife, The steel is usually harder and that will simply micro chip the blade (both scenarios result in a dull blade) Think of it like a tinfoil being folded to the side when scraped with, vs a thin shard of glass that would simply chip and break.
Good tips. Nice to see a fellow Torontonian making good JP knife and product videos. I had a feeling you were form TO when you mentioned TOSHO. :) Shop at KNIFE too? :)
should I hone Japanese knife? or I should say steels (i.e. white or blue) commonly used for Japanese knife are not honing friendly are they? I was told no honing for anything harder than VG10, even with a ceramic hone, honing is still not recommended. I use a white # 2 gyuto, and I only sharpen mine
The same as what he said keep dry, wipe them down, strop them/sharpen them. The main thing you will need to learn is that after a few months to years depending on how reactive the steel it will fade and the look will disappear or turn very dark. Don't worry the knife is fine it's only cosmetic and the knife has no real damage. When it does acid will clean it and if it's carbon steel lemon juice or vinegar is strong enough but when it comes to stainless you need to check out what acid you need because it requires a stronger one.
@@tbkustomknives8907 pretty much but I would look up some different ways because their are lots of guides on it. Some people soak them some just pour it on a sponge and scrub because they never let their knife get that dark. But if you are making them you will have to etch them to get the pattern to show and depending on the steel you might need ferric chloride if just vinegar won't work.
Nice video. Have You tried Hasagawa cutting boards? Nice design and rocket "science" technology (and no im not selling these). Im in a process to purchase one. Also Maple is best wood for cutting boards and Yours is made in edge grain style. Best are end grain (butcher blocks). Japanese cyrpus is cool (Hinoki etc) but tbh I would bu rubber cutting board.
I bought a Yoshihiro Hi-Soft board a few months ago and it's a game changer. Not cheap but worth every penny. Gentle on the edges and so much easier to cut through produce all the way when going fast. Haven't used my (even more expensive!) endgrain Boos Block since!
Do u have any experience with Global knives? I've bought GS3 petty knife, I sharpen it on Triangle Sharpmaker one time per month, it cuts like a scalpel
Global knives are made in Japan, but they're probably the most European Japanese knives. Their blades are thicker and made from a softer steel (58 HRC) than traditional knives and cater to people that treat kitchen tools with the usual neglect. Seems like you don't, so if your method works, keep it.
5:00 nice knife, what kind of steel is it? Personally i just scrape with the spine of the knife, and do you have experience with endgrain choppingboards or the japanese rubber often used by Japanese? both the best options for edge retention but no idea if its weird on a rubber.....
That's Damascus - high carbon steel, such as 1095 & nickel plate 15N20 (google it) Depending on the maker, it can have 100's of layers but a lot are under 100. Pretty much all traditional Japanese knives will have a core steel like VG10, Shiro #2 or #1, Blue Steel etc.
A belt would work just fine. Knifemerchant.com sells leather strops, so does tosho and I'm sure a few others do as well. You can also get spray grit for them, but I would avoid that until you've been using one for a good amount of time (A year or two).
Gonna end up with alot of cut fingers by trying to feel the edge on a leather strop ... don't know how or where you got your information but I'd reconsider, not to mention that giant chip in the blade shows your knofe skills are not on par with the advice you are trying to give..
@@mrbeebop304 right , and anyone who owns a Japanese knife knows not to use it on a honing rod , honing rods are for softer steel 55-59 HRC not 60-64 like most Japanese knives are
Great video! Just a small correction though, for the 3rd knife, you said "nigiri" - that's the piece of rectangular rice with fish slapped on top of it, that you see in sushi restaurants.
The knife is called a "nakiri".
Nigiri is a type of sushi, whereas a nakiri (lit. greens cutter) is a kitchen knife specifically for cutting vegetables, and should not be confused with a Chinese kitchen knife, which is much larger, heavier, and all-purpose.
@@tfrowland He said "g," and ALL his "k's" sounded like "k's."
@@tfrowland also the first knife he mentioned is actually called a gyuto
Thank you Eugene, this was very informative. As a person who is just now getting in to Japanese knives (and higher quality knives in general), it's great to know these things to help keep my knives lasting a long time. Thanks again!
Bravo, chef. Well worth my time to view!
Thank you! My mom gave me a Japanese knife for Christmas. I love it. Thanks for your tips!
The 3rd knife is not nigiri. It's "Nakiri".
Highly informative! Learned a lot. Lots of practical tips and advice. Well presented also.
Nigiri = sushi Nakiri = knife
Lots of good information here and explanation was exceptionally good.
This was very informative--thank you!
Sophie says.......
"Great piece of information! Looks so easy. I'm subscribing so that I can receive all of your coming tips re the restaurant business". Thanks for the info!
Those knife skills are next level!
Thank you for the tips. Great looking knives too!
Loved this video, very informative, thank you.
I spoke with a longtime high-end knife specialty shop owner about Japanese vs German knives. He sold both, and he wasn't biased. He said that his customers are usually happier with the expensive German knives than they are with the expensive Japanese knives.
He said that most people are disappointed with the ease with which the Japanese knives chip. Within a few years or less they are too chipped to be pleasant to use.
Dropping them can also cause serious damage.
The German knives have neither problem, and usually last a lot longer, often for a lifetime.
They are easier and faster to sharpen, hone and touch up as well.
So pretty much the German knives are better for people who don’t know how to take care of knives/kitchen equipment
More, please. So much to learn, so little time.
Thanks for the advice on how to find out the right angle!!! I had never ever seen that but it works great 👍
Wonderful and thoughtful care tips, they really show you care for the wood and steel, thank you!
This was really useful! Thank you for sharing your knowledge and experience!
Thanks brother
Great video. Covered alot of things most others skip over. Very informative.
Even if you have the wrong angle on the strop there's no problem :) it will not be problematic as a rod unless it's totally wrong.
Good Video Eugene - informative
Great video, but I don’t think it really gives enough emphasis to the main issue ie the reactivity of high-carbon steel. By ‘wipe down after every use’, it can mean literally every use. A carbon steel blade can show rust after a few minutes if you cut something acidic like a tomato - especially if there’s no patina. Japanese knives are beautiful and elegant, but you are in a different ball bark when it comes to maintenance, which is constant.
I love the intro because that’s exactly why I’m here
It definitely was helpful thank you
I recently bought a santoku knife as my first and I will try to take care of it as you suggested.
Tanmay Varshney I have a stainless steel santoku not a expensive but since I know how how to care for them I don't need a expensive knife of that type yet. It's coming though.
Great video!
Толковое видео. Спасибо.
Awesome tips! thanks for the vid!
Great video
helpful and elegant
@Eugene That Bunka is very good, probably is a Kiritsuke though.
Nigiri :))) i would love eating one, not sure if i'd try cutting with one.
Great video overall!
The edge of the japanese knife will not fold like a western knife,
The steel is usually harder and that will simply micro chip the blade (both scenarios result in a dull blade)
Think of it like a tinfoil being folded to the side when scraped with, vs a thin shard of glass that would simply chip and break.
great video tks
Good tips. Nice to see a fellow Torontonian making good JP knife and product videos. I had a feeling you were form TO when you mentioned TOSHO. :) Shop at KNIFE too? :)
could I store my Japanese knives in a knife slot? The edge was resting against the bottom of the slot?
I'd love to know the reference of the Gyuto and the Bunka. Thanks! :)
You dont mention bamboo chopping boards. Any opinion please.
the "nakiri" (not "ngiri" haha) isnt a chinese style knife. Youre thinking of a chinese vegetable cleaver.
should I hone Japanese knife? or I should say steels (i.e. white or blue) commonly used for Japanese knife are not honing friendly are they? I was told no honing for anything harder than VG10, even with a ceramic hone, honing is still not recommended. I use a white # 2 gyuto, and I only sharpen mine
I really want to know how to take care of a damascus knife. I make some Damascus chef knives and I need to know how to look after them.
The same as what he said keep dry, wipe them down, strop them/sharpen them.
The main thing you will need to learn is that after a few months to years depending on how reactive the steel it will fade and the look will disappear or turn very dark. Don't worry the knife is fine it's only cosmetic and the knife has no real damage.
When it does acid will clean it and if it's carbon steel lemon juice or vinegar is strong enough but when it comes to stainless you need to check out what acid you need because it requires a stronger one.
iiMEiii thanks for the tips, I only make high carbon steel Damascus so just lemon juice then will be fine?
@@tbkustomknives8907 pretty much but I would look up some different ways because their are lots of guides on it.
Some people soak them some just pour it on a sponge and scrub because they never let their knife get that dark.
But if you are making them you will have to etch them to get the pattern to show and depending on the steel you might need ferric chloride if just vinegar won't work.
The rod is a bad idea on these knives
Nice video. Have You tried Hasagawa cutting boards? Nice design and rocket "science" technology (and no im not selling these). Im in a process to purchase one. Also Maple is best wood for cutting boards and Yours is made in edge grain style. Best are end grain (butcher blocks). Japanese cyrpus is cool (Hinoki etc) but tbh I would bu rubber cutting board.
I bought a Yoshihiro Hi-Soft board a few months ago and it's a game changer. Not cheap but worth every penny. Gentle on the edges and so much easier to cut through produce all the way when going fast. Haven't used my (even more expensive!) endgrain Boos Block since!
Thanks for the info.
Дуже приемно навчитись чомусь новому у Юджина Шевчука!
Do u have any experience with Global knives? I've bought GS3 petty knife, I sharpen it on Triangle Sharpmaker one time per month, it cuts like a scalpel
Global knives are made in Japan, but they're probably the most European Japanese knives. Their blades are thicker and made from a softer steel (58 HRC) than traditional knives and cater to people that treat kitchen tools with the usual neglect. Seems like you don't, so if your method works, keep it.
Where can I find a leather strop like that?
The Gaylord of knives 😂😂😂😂
5:00 nice knife, what kind of steel is it? Personally i just scrape with the spine of the knife, and do you have experience with endgrain choppingboards or the japanese rubber often used by Japanese? both the best options for edge retention but no idea if its weird on a rubber.....
That's Damascus - high carbon steel, such as 1095 & nickel plate 15N20 (google it) Depending on the maker, it can have 100's of layers but a lot are under 100. Pretty much all traditional Japanese knives will have a core steel like VG10, Shiro #2 or #1, Blue Steel etc.
i know what a damascus cladding and what steel properties are, wanted to know what that particular one is made off
HRC*
What's the name of your gyouto?
awesome! Thank you so much! Where do I get the leather strap on the wood block? any suggestions?
I just use an old leather belt from a thrift store. I hang it on a hook and pull the knife through. Just like how the barbers used to do it...
A belt would work just fine. Knifemerchant.com sells leather strops, so does tosho and I'm sure a few others do as well. You can also get spray grit for them, but I would avoid that until you've been using one for a good amount of time (A year or two).
How long is that gyuto？
Looks like about 200-230mm
J May 8 inches
Poppy
I will never forget the time you dissed my knives while making us brunch in my Cabbagetown apartment. 🤣😂 Olga VeganEarthling.TV
Gonna end up with alot of cut fingers by trying to feel the edge on a leather strop ... don't know how or where you got your information but I'd reconsider, not to mention that giant chip in the blade shows your knofe skills are not on par with the advice you are trying to give..
yeah it kinda seems like this guy has no idea what he's talking about lol. Called a nakiri "nagiri," and said it's a Chinese style knife
@@mrbeebop304 right , and anyone who owns a Japanese knife knows not to use it on a honing rod , honing rods are for softer steel 55-59 HRC not 60-64 like most Japanese knives are