Very nice breakdown. Thank you for taking the time to explain. I remember my first purchase many years ago; there was no internet and information was pretty scarce. This video would have reduced a lot of stress. Love your channel, thanks again!
I agree, there's practically an unlimited amount of information/knowledge at the palm of our hands now it's insane. I'm glad you found the video helpful and thanks for following my channel!
I just discovered your channel today, and after watching only three videos, I ordered your book right away! You are an incredible chef and teacher. Thank you for sharing your knowledge.
Glad you enjoyed the video! Depends on the price point. If you're looking for an entry-level deba to practice with then start off with a Kai which you can get for around $50. If you're looking for a more professional one then I personally like Masamoto or I've heard good things about Yoshihiro as well. Hope that helps!
Simple, straight-forward explanations. Do not agree on the "stainless versus carbon steel" though. Yes, it takes more effort to make a stainless steel equal in sharpness and edge retention to a non-stainless carbon steel thus making it more expensive. Yet, it's worth is because it saves you so much trouble. It only takes minutes for carbon steel to rust after contact with fish or acidic fruits. You don't have that problem with a stainless steel knife, which will stay sufficiently sharp through a whole cooking session. Also you could have chosen a better stock photo than the one at 4:14 - a) it shows a western-style meat slicer with a fat bolster between blade and handle b) wiping the blade with the cloth wrapped around the edge is pretty stupid, as you risk cutting the cloth and yourself.
Hey, thanks for watching the video and your feedback! I think we're in agreement about the stainless steel vs carbon. I mention that carbon steel can get sharper but comes at the cost of maintaining it meticulously. I'm all for stainless and how easy it is to maintain, I love both my sujihiki and gyuto which are primarily stainless-steel. And yeah, you would be surprised at how scarce the results of stock photos are for Japanese knives, at least with the site that I use.
Hello sir, please make a video about, what is maki, sushi and shashimi. Its types. Beginning lessons to learn before you try to make a sushi, or atleast teach us what to know before we try to make something... i am zero about this cuisine
I'm personally a fan of Masamoto and they make a variety of both yanagiba and sujihiki. You can check out my knife recommendations here if you're interested: www.UltimateSushiKit.com
You can find them on Amazon or other knife sites. Just look up "left-handed yanagiba" and there should be plenty. Sometimes they cost more than right-handed yanagibas though since it's not as common. JapaneseChefsKnife.com is a really great site that has many amazing options. Hope that helps!
Yes, it's labeled as high carbon stainless steel, specifically, Hyper Molybdenum Vanadium stainless steel. I'm not a steel expert but it has a lot of the good qualities of a stainless steel knife (corrosion-resistant, durability, ease of sharpening, etc), and has excellent edge retention as well.
I always wanted a yanagiba, but I could never justify spending that much on a fish cutting knife, instead I bought 2 gyutos and a santoku and a cleaver.
Yeah, it's definitely considered more of a specialty knife. Gyuto and santoku are much more versatile for everyday cooking, can't really go wrong with them.
I really would not recommend getting a yanagiba or deba unless you will really make a lot of sushi. I bought mine when working at a sushi restaurant and I barely use them now that I left that place. Maybe a few times a year
I agree, I only recommend yanagiba and deba for people that are serious about making sushi (especially deba). Gyuto is much more versatile and an all-around chef knife that most people will find more useful.
Very nice breakdown. Thank you for taking the time to explain. I remember my first purchase many years ago; there was no internet and information was pretty scarce. This video would have reduced a lot of stress. Love your channel, thanks again!
I agree, there's practically an unlimited amount of information/knowledge at the palm of our hands now it's insane. I'm glad you found the video helpful and thanks for following my channel!
I just discovered your channel today, and after watching only three videos, I ordered your book right away! You are an incredible chef and teacher. Thank you for sharing your knowledge.
Thank you for the kind words and glad you're enjoying my channel!
That’s the video 🥰🥰i am waiting from long time 🥰🥰thank you so much 😮Love from SMS❤
Hey Santosh! I know, the video's been on my list for a while, finally got around to making it! Hope you enjoy it!
... the video I was* waiting for *a long time.
Nice to know so many types of knives.
Glad you found the video helpful!
Great video, thank you!! What is a good deba you would recommend, I appreciate your time .
Glad you enjoyed the video! Depends on the price point. If you're looking for an entry-level deba to practice with then start off with a Kai which you can get for around $50. If you're looking for a more professional one then I personally like Masamoto or I've heard good things about Yoshihiro as well. Hope that helps!
Very simple and clear breakdown . Thanks
Glad you enjoyed the video!
Simple, straight-forward explanations. Do not agree on the "stainless versus carbon steel" though. Yes, it takes more effort to make a stainless steel equal in sharpness and edge retention to a non-stainless carbon steel thus making it more expensive. Yet, it's worth is because it saves you so much trouble. It only takes minutes for carbon steel to rust after contact with fish or acidic fruits. You don't have that problem with a stainless steel knife, which will stay sufficiently sharp through a whole cooking session. Also you could have chosen a better stock photo than the one at 4:14 - a) it shows a western-style meat slicer with a fat bolster between blade and handle b) wiping the blade with the cloth wrapped around the edge is pretty stupid, as you risk cutting the cloth and yourself.
Hey, thanks for watching the video and your feedback! I think we're in agreement about the stainless steel vs carbon. I mention that carbon steel can get sharper but comes at the cost of maintaining it meticulously. I'm all for stainless and how easy it is to maintain, I love both my sujihiki and gyuto which are primarily stainless-steel. And yeah, you would be surprised at how scarce the results of stock photos are for Japanese knives, at least with the site that I use.
Hello sir, please make a video about, what is maki, sushi and shashimi. Its types. Beginning lessons to learn before you try to make a sushi, or atleast teach us what to know before we try to make something... i am zero about this cuisine
Hey, funny you say that because that is one of the videos I plan to make soon. Stay tuned!
is that shot at 2:12 from Tsubaya shop :D?
Not sure, it was a stock photo 😉
What do you think of Aus8 stainless steel knives?
I personally don't own one but I've heard good things about them. They seem to be more affordable but still high quality and very durable.
What do you recommend for yanagiba and sujihiki? I´m planning to buy both but I don't know what brand should I choose.
I'm personally a fan of Masamoto and they make a variety of both yanagiba and sujihiki. You can check out my knife recommendations here if you're interested: www.UltimateSushiKit.com
How did you continue to sharpen the yani for so long? Is it a honyaki? If it's a kasumiyaki you would've run out of hard steel, ya?
Which one do u use to actually cut the roll, when the rice is on the outwide
You can use any one of them really, yanagiba, sujihiki, or gyuto. I wouldn't really use the deba for cutting rolls though.
3.21 What brand is it?
The sujihiki is a Masamoto VG Series (240mm). Here's a link if you're interested: amzn.to/46Zxunw
How do you find a left hand yanigiba
You can find them on Amazon or other knife sites. Just look up "left-handed yanagiba" and there should be plenty. Sometimes they cost more than right-handed yanagibas though since it's not as common. JapaneseChefsKnife.com is a really great site that has many amazing options. Hope that helps!
Is that sujihiki a stainless steel?
Yes, it's labeled as high carbon stainless steel, specifically, Hyper Molybdenum Vanadium stainless steel. I'm not a steel expert but it has a lot of the good qualities of a stainless steel knife (corrosion-resistant, durability, ease of sharpening, etc), and has excellent edge retention as well.
@ awesome. Thanks for the info. Looking to invest in my first Japanese knife
I always wanted a yanagiba, but I could never justify spending that much on a fish cutting knife, instead I bought 2 gyutos and a santoku and a cleaver.
Yeah, it's definitely considered more of a specialty knife. Gyuto and santoku are much more versatile for everyday cooking, can't really go wrong with them.
I really would not recommend getting a yanagiba or deba unless you will really make a lot of sushi. I bought mine when working at a sushi restaurant and I barely use them now that I left that place. Maybe a few times a year
I agree, I only recommend yanagiba and deba for people that are serious about making sushi (especially deba). Gyuto is much more versatile and an all-around chef knife that most people will find more useful.
👍👍👍
carbon steel basically is an unwanted baby.
Haha, no carbon steel is amazing especially when it's sharpened correctly. It just takes a lot more care and attention, just like babies.😄
are you japanese?
Yes, Japanese-American.