The looks after "where is my assistant" and "I'm a little bit biased" are classic and that look up after "is there even a cabbage there"! Great video both in content and tips!
You might not see this but I bought a set of 6 knives recently (which were expensive but was dropped down in price) and in this set a Nakiri is included, before watching this video I didn't know what a Nakiri is or what it should be used on. After watching this I can't wait to try it on a dense onion just like in this video! I can't tell you how stressful it is to use a blunt knife for cutting dense foodstuffs. I'm very eager to try my new set of knives!
Thanks for the information. So many people ( non-professional chefs ) buy these Asian style prep knives & really have no idea how to make them perform efficiently. I've been using a Chinese Chef Knife & a Nakiri for decades & love using them much more than Western designs.
Kinda funny watching this video realizeing that my entire life ive used this very technique for a normal kitchenknife and not felt that feeling that most seem to get when cutting things. Buying one of these and i know even before holding it me and the knife is gonna be very happy together. Thanks!
Love this video as well. Still looking forward to a personal tour through your knife board. Would just love to see your personal collection, why you gothem and why you still have them there.
Liked and subscribed. Great info and I love your sense of humor. The dry delivery with the slightly sardonic tone on the biased about celery part was hilarious! Clean humor with wit and good technique exposition. 😅
Hohoho, if I had a doubt if I'd like a Nakiri before watching this video now I have none and ... a Nakiri. Thanks a ton, amazing job! Happy New Year :)
A very nice video! I love my Nakiri knife I use it all the time. It's a cheep one but if still works great. Most every kitchen should have one. I love your shirt too. I have been getting into making Ramen for a while now. It's a great soup. I have to look for a shirt like that now too .. Thanks for all the hard work you put into your videos....
incredible that the steel is so sharp that there's basically no struggle. I have a ceramic knife in my inventory, but never a specialised japanese knife like the Nakiri. Thankfully based in Sydney, Australia I have 2 specialist shops close to where I am that I can access knives like this.
I love my 17 cm VG-10 Damascus nakiri. I've had the beast for years and. I couldn't ask for a better style of knife to slice and dice vegetables. I'm seriously thinking about buying another one. I have my eye on a 16.5 cm Muneishi, made from aogami #2 steel clad in iron with a kurouchi finish. It's tempered to 61 Rockwell. It's nice and tall too at 52.5 mm. The handle is cherrywood, with a rosewood ferrule. The knife weighs in at 179g, (6.3oz). It's a real beauty.
nice vid nakiki's are probs my most fav knife in the world it always triggers me a lot when people scrape their cutting board with the edge of a very good knife XD
13:15 Jesus I try to spread this simple method all around me since I am a knive fan.. so a long long time ago. THIS is a fine and super usefull advice.
Now I gotta see if I can find "Young Einstein" to stream... comment reminds me of the scene where Einstein splits a beer atom with a chisel, trying to find a way to add bubbles to the beer.... He obviously didn't have a nakiri
I just bought a nakiri and I found it difficult to use. I can see why. I'm used to my chef's knife and I was using the nakiri the same way. Thanks for this video. Now I'm a subscriber!
Thank You for this video ! I'm interested in a knife like that ! I'm not a great cook with massive knife skills ! I'm just a blue collar work a day Guy , that enjoys occasionally cooking . I don't even know where to go to see one of these knives in Person ( to see if I like it , and possibly purchase one ) !
Hey, we have lots of great affordable stuff! We have shops in Calgary, Edmonton, Ottawa and Vancouver in Canada, but we can help you on our website too!
Absolutely! I would start with our honing rod video: th-cam.com/video/PpHFWoEqNA8/w-d-xo.html And our sharpening video: th-cam.com/video/lSZqESDt2i4/w-d-xo.html
These videos are awesome, thanks, guys. I have a stupid question as a beginner :) Why you do horizontal cut after vertical ones, isn't it easy to do horizontal first?
Thank you so much! Good question. Mike does the horizontal cuts second, but it's generally easier to do them first, so that's how most of us cut our onions.
(I can see you're angling the knife, but I am hearing that contact the blade is making with the cutting board, and wondering what technique you use to prevent damage.)
Morden designed Nakiri is a littte bit lack of weight when using a chop cut motion compare to Chinese vegetable cleaver. I prefer a wider and heavier design like traditional Nakiri, with over 5cm width and forward balance point, or even more.
Good question! Japanese knives will stay sharp a lot longer and take a sharper edge, but are more fragile. I prefer a nakiri because I find the size more manageable, but that's personal preference. You should also check out Chuka Bocho, which is a Chinese-style knife, but made with Japanese steel!
Hot take: The Nakiri is just a worse Chinese vege cleaver. For the kind of cutting action you need to use with a Nakiri, it just doesn't offer enough knuckle clearance. A Chinese cleaver is just a nakiri with more knuckle clearance.
Thank you for your information and also how to handle and grip very useful although I would like to know how it would fare on meat, bone and butternut squash. I know you don’t mean it in a bad way but I would appreciate if you don’t speak the holy name of the Lord Jesus in vain.
My pleasure! Nakiris work well for smaller pieces of meat, but aren't good for bone. Japanese knives are typically made of harder steel, which can chip on bone. We have some great Spanish cleavers from Arcos for that though! As for squash, if you carefully remove the woody stem first, the knife will sail through cleanly. Apologies for the cursing, you can take the chef out of the kitchen, but you can't take the kitchen out of the chef it seems.
For some reason the algorithm has directed me to knives and you know outside of pornography i love me some fucking knives and wood. Outside of say drugs sex and massages and that whole thing the next best thing is having a well balanced and sharpened knife. Now this comment might be creepy in some fashion but ill have you know that I was a chef at an italian restaurant as well as being like a 9/10 guy to the point the head chef I worked with kept telling me to become a model. Im a little bit tipsy right now but ive been looking at cutting boards and knives on the internet and im just being reminded that the thought of desire is more potent than the act of actually having the thing. Boy im really thinking about buying knives and cutting boards right now but the other side of my brain is telling me ill regret it.
![[LIVE] : ONE ลุมพินี 72 วันนี้!! คู่เอก "ก้องศึก vs โจอาคิม"](http://i.ytimg.com/vi/hT1EOSsRPac/mqdefault.jpg)
The looks after "where is my assistant" and "I'm a little bit biased" are classic and that look up after "is there even a cabbage there"! Great video both in content and tips!
Hahaha, thank you!
Thank you Mike for another great Knifewear video!
I love these videos. I'm just a home cook and have learned a lot from them. Thanks!
So happy to hear that, that's our goal!
Received mine the other day along with my Gyotu! Love it! A very unique knife to use. My new favorite!🤙
Happy to hear it, thank you for ordering from us!
This is really fortuitous for me since I bought a nakiri from you guys on Thursday! Great video and tips
Right on, happy new knife day! Glad we could help!
This is excellent, thank you, I'm sold!
loved the angle cutting tip! thanks!
Just got my first Nakiri. Found this Channel. Subscribed. Eager to learn more about knifes in general. Keep up the good work man.
Fantastic, thanks so much! Happy new knife day!
great personality and keeps the video interesting, much enjoyed
Wow .what a GREAT vid , learned so much !! I bought this knife by mistake, but after seeing this I am so happy !! Great Chef are you Sir,
Love the Saloio in the background!
Entertaining and informative. And three more knives I want to get. I think Mike deserves a Tinker Tank!
He sure does! He actually got to play with one that day.... Thanks for watching!
You might not see this but I bought a set of 6 knives recently (which were expensive but was dropped down in price) and in this set a Nakiri is included, before watching this video I didn't know what a Nakiri is or what it should be used on. After watching this I can't wait to try it on a dense onion just like in this video! I can't tell you how stressful it is to use a blunt knife for cutting dense foodstuffs. I'm very eager to try my new set of knives!
I definitely know the feeling of a frustrating blunt knife! Glad we could help, enjoy your new blades!
Share the set with us
Just got a new Shun Nakiri and needed some help. Thank you so much. Awesome video 🫡
Glad to help!
Thanks for the information. So many people ( non-professional chefs ) buy these Asian style prep knives & really have no idea how to make them perform efficiently. I've been using a Chinese Chef Knife & a Nakiri for decades & love using them much more than Western designs.
Our pleasure, glad you're loving them too!
I have a few Nakiris. My favorite is the Masakagi Koishi Nakiri. Expensive but worth every penny.
That's a stunning nakiri!
Body positioning is really important. I mentioned this ingoing angle by myself. And you are right that is bad...
Great video,!
Kinda funny watching this video realizeing that my entire life ive used this very technique for a normal kitchenknife and not felt that feeling that most seem to get when cutting things. Buying one of these and i know even before holding it me and the knife is gonna be very happy together. Thanks!
Love this video as well. Still looking forward to a personal tour through your knife board. Would just love to see your personal collection, why you gothem and why you still have them there.
That video is coming for sure!
"theres someone out there who hates celery and thinks its disgusting" fuck I feel called out but good point
Loved your video. You have a subscriber my friend, all the way from England!
Thank you so much, and hello in England!
Liked and subscribed. Great info and I love your sense of humor. The dry delivery with the slightly sardonic tone on the biased about celery part was hilarious! Clean humor with wit and good technique exposition. 😅
Hah, thank you!
Hohoho, if I had a doubt if I'd like a Nakiri before watching this video now I have none and ... a Nakiri. Thanks a ton, amazing job! Happy New Year :)
Hey, that's awesome! Thanks for watching!
A very nice video! I love my Nakiri knife I use it all the time. It's a cheep one but if still works great. Most every kitchen should have one.
I love your shirt too. I have been getting into making Ramen for a while now. It's a great soup. I have to look for a shirt like that now too ..
Thanks for all the hard work you put into your videos....
Thank you, I'm glad you enjoyed it!
We do have a ramen shirt now:
knifewear.com/products/knifewear-ramen-t-shirt?variant=43258027344046
incredible that the steel is so sharp that there's basically no struggle. I have a ceramic knife in my inventory, but never a specialised japanese knife like the Nakiri. Thankfully based in Sydney, Australia I have 2 specialist shops close to where I am that I can access knives like this.
That's awesome!
I love my 17 cm VG-10 Damascus nakiri. I've had the beast for years and. I couldn't ask for a better style of knife to slice and dice vegetables. I'm seriously thinking about buying another one. I have my eye on a 16.5 cm Muneishi, made from aogami #2 steel clad in iron with a kurouchi finish. It's tempered to 61 Rockwell. It's nice and tall too at 52.5 mm. The handle is cherrywood, with a rosewood ferrule. The knife weighs in at 179g, (6.3oz). It's a real beauty.
That's a beauty of a knife!
Thanks for demo! Your knife collection reminds me of guitarists with a wall of guitars!!
Thanks for watching! It's very much the same as a guitar collection 😂
@@KnifewearKnivesand just as metal!
nice vid nakiki's are probs my most fav knife in the world
it always triggers me a lot when people scrape their cutting board with the edge of a very good knife XD
I have a Moritaka tall nakiri (76mm tall) in Aogami Super. Absolutely love that blade!
That's awesome!
Fantastic class
Thanks!
My nakiri was my workhorse before it got stolen. I can't wait to get a new one.
Nice one
I like it
"I'm a little bit biased" well done, sir.
Thanks for the really well made video! I’m in the market for a Nakiri :)
Glad you enjoyed it! I'm loving this nakiri right now.
knifewear.com/products/masashi-vs1-kaijin-nakiri-165mm
No crying in Nakiri!
13:15 Jesus I try to spread this simple method all around me since I am a knive fan.. so a long long time ago. THIS is a fine and super usefull advice.
Great Video. You have beyond decent dicing skills
Thank you!
The Fujiwara Nakri I picked up on Bank Street is so sharp I can almost split an atom with it. Great tutorial, thank you!
Wooh! Now THATS a knife, well done!
Now I gotta see if I can find "Young Einstein" to stream... comment reminds me of the scene where Einstein splits a beer atom with a chisel, trying to find a way to add bubbles to the beer.... He obviously didn't have a nakiri
"A little bundle of mint." That sounds like a Chris L. description. : )~
I just bought a nakiri and I found it difficult to use. I can see why. I'm used to my chef's knife and I was using the nakiri the same way. Thanks for this video. Now I'm a subscriber!
Happy to hear it helped!
良い菜切り包丁を持っていると野菜をたくさん切りたくなっちゃうから
野菜料理が増えて健康になるね
thanks for the video, I just subscribed.
Thank you!
@@KnifewearKnives You're welcome Sir
Take my like, good sir
Why thank you!
Very good points about the Nakiri. However, I suspect your very thin Nakiri may suffer from blade flex while slice tough veggies.
I didn't know this video also had a "cheese" appreciation aspect :-)
Is that the small Masahiro pairing knife on the wall?
I use the onion root for my compost.
will have to have one those gloves that keep your fingers on and skin also gotta have veggies even if dangerous
Watching here and sending tightly hug
What book is that back there?
"I'm a little bit biased".... LOL
Agreed! 10/10
...and that smile...
Thank You for this video ! I'm interested in a knife like that ! I'm not a great cook with massive knife skills ! I'm just a blue collar work a day Guy , that enjoys occasionally
cooking . I don't even know where to
go to see one of these knives in Person ( to see if I like it , and possibly purchase one ) !
Hey, we have lots of great affordable stuff! We have shops in Calgary, Edmonton, Ottawa and Vancouver in Canada, but we can help you on our website too!
Can you please make a video on how to sharpen a nakiri. I got a new one and after 2-3 days of use, its dulling.
Absolutely! I would start with our honing rod video:
th-cam.com/video/PpHFWoEqNA8/w-d-xo.html
And our sharpening video:
th-cam.com/video/lSZqESDt2i4/w-d-xo.html
Love the info in this video! I have to know though, where’d you get that sweet shirt?
Mike purchase it long ago... I think we're due for a ramen shirt though.
@@KnifewearKnives I’d totally buy one and I’m sure plenty of other would too!
Leaving the root on a onion also helps to stop a lot of the volatile oils that cause your eyes from tearing up… not all of them, but most of them
Well put, thank you!
These videos are awesome, thanks, guys. I have a stupid question as a beginner :) Why you do horizontal cut after vertical ones, isn't it easy to do horizontal first?
Thank you so much! Good question. Mike does the horizontal cuts second, but it's generally easier to do them first, so that's how most of us cut our onions.
Nice demonstration - I like my Nakiri! But for really large stuff - my chinese veg. cleaver wins (because I lack a Moritaka :-) ).
Ahhh, those Chinese cleavers are awesome! Especially if you don't have a Moritaka ;)
Please make a video of you demolishing 'pumpkin' lol. all good found it.
Everyone who knows about knives knows the Ginsu is the best vegetable knife.
I'm wondering if a 6 inch nakiri would be worth adding to a camping kitchen kit ?
Absolutely! Something stainless steel and relatively durable. I'd get this guy: knifewear.com/products/haruyuki-goma-nakiri-165mm?variant=5677561988
Are there any concerns about the chopping motion chipping the edge of the blade?
(I can see you're angling the knife, but I am hearing that contact the blade is making with the cutting board, and wondering what technique you use to prevent damage.)
(I'm comparing the sound of cabbage vs the very soft sound of mint).
Good question! As long as you avoid agressive chopping and scraping, you'll be fine. Some light board contacts totally cool!
This guy is so trustworthy with his bowl of japanese noodles on his t-shirt and the knife bars in the background.
Amazon Australia selling this knife $46, do you think it's the same knife you have?
Hey! Do you have a link? I doubt it's the same one, but I could say for sure if I see it!
Morden designed Nakiri is a littte bit lack of weight when using a chop cut motion compare to Chinese vegetable cleaver. I prefer a wider and heavier design like traditional Nakiri, with over 5cm width and forward balance point, or even more.
Hello ) What the knife brand?
Hey there! We used a few knives. Masashi Koi, Moritaka Ishime, Haruyuki Shiso and Haruyuki Mugi. You can find them linked in the description!
3:37 when you rub your eye after slicing a chilli and someone asks if your ok as your skin starts to ignite
What size mm is that one ?
Most Nakiris are 165mm
👌🏾👌🏾👌🏾👌🏾
I found a handmade, artist stamped nakiri in the garbage 😅😅😅
One man's junk!
Need to bring it into knifewear to get it tuned up.
Awesome, we can't wait to see it!
what's difference between a usuba?
A nakiri has a 50/50 sharpening where as the usuba is a single bevel knife.
@@KnifewearKnives I see.. can a usuba do the same nakiri's tasks?
Or less/more?
Will Nakiri be better then Chinese chef knifes ?
Good question! Japanese knives will stay sharp a lot longer and take a sharper edge, but are more fragile. I prefer a nakiri because I find the size more manageable, but that's personal preference. You should also check out Chuka Bocho, which is a Chinese-style knife, but made with Japanese steel!
Onion is not dense. A turnip, squash kohlrabi. Those are dense.
Why does he have a cotton board on top of his butcher block
cutting board
Where is your onion assistant? How about your BEER assistant? Where is she?
I laughed at the “bias” cut joke out loud -Dont judge me!
There is no way I can cut that finely with a ceramic knife, as you mentioned I do in some respect 'squish' the onion using the ceramic.
After cutting an onion on half I would definitely wipe my nakiri first.
"Just gonna cut this onion, first I'm going to peel it..." Proceeds to cut it first and peels it second.
Easier to peel in halves, otherwise you're picking at a papery mess for way longer than you need to! :)
@@KnifewearKnives I was just messin' with you, my man. It's all good. And thanks for responding!
Hot take:
The Nakiri is just a worse Chinese vege cleaver.
For the kind of cutting action you need to use with a Nakiri, it just doesn't offer enough knuckle clearance. A Chinese cleaver is just a nakiri with more knuckle clearance.
So you took 15 min to show us how to cut. wow.
The handle turns RED when he makes the 1st cut & a little while after check it out
What the actual fuck is going on with this market and all the nakiris being sold out!!!
We're trying to get more, hopefully soon!
Thank you for your information and also how to handle and grip very useful although I would like to know how it would fare on meat, bone and butternut squash. I know you don’t mean it in a bad way but I would appreciate if you don’t speak the holy name of the Lord Jesus in vain.
My pleasure! Nakiris work well for smaller pieces of meat, but aren't good for bone. Japanese knives are typically made of harder steel, which can chip on bone. We have some great Spanish cleavers from Arcos for that though!
As for squash, if you carefully remove the woody stem first, the knife will sail through cleanly.
Apologies for the cursing, you can take the chef out of the kitchen, but you can't take the kitchen out of the chef it seems.
For some reason the algorithm has directed me to knives and you know outside of pornography i love me some fucking knives and wood. Outside of say drugs sex and massages and that whole thing the next best thing is having a well balanced and sharpened knife. Now this comment might be creepy in some fashion but ill have you know that I was a chef at an italian restaurant as well as being like a 9/10 guy to the point the head chef I worked with kept telling me to become a model. Im a little bit tipsy right now but ive been looking at cutting boards and knives on the internet and im just being reminded that the thought of desire is more potent than the act of actually having the thing. Boy im really thinking about buying knives and cutting boards right now but the other side of my brain is telling me ill regret it.
where waifu?????
I hate that you took the Lord Jesus' name in vain. Instead, swear by your mother's name.