So You Want to Buy Your First Japanese Chef Knife?
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- เผยแพร่เมื่อ 17 ก.พ. 2021
- With over 20 years experience with Japanese chef knives, Oakridge BBQ's Owner and Master Blender Michael Trump gives his recommendations for what he thinks you should pick for your first Japanese chef knife.
Links from Video:
japanesechefsknife.com/collec...
japanesechefsknife.com/collec...
japanesechefsknife.com/collec...
japanesechefsknife.com/collec...
japanesechefsknife.com/collec... - แนวปฏิบัติและการใช้ชีวิต
This is the third Japanese knife show I’m watching in a row, and they all have bandaids on!!! Lol
LOL!! Yeah, I nicked myself with the heel of one of the knives while I was setting up the shoot....
@@OakridgeBBQ oof!
@@OakridgeBBQ my brand new gyuto bit me earlier as I was using it for the first time.
I was not expecting this to be such an good video. I have spent a few years learning about Japanese knives and steel. It was hard to lean and there was no good starting point. It would have been a HUGE improvement for me to watch this video before going down my misguided learning path. You introduce people to the concepts, you talk about geometry and steel and explain why it matters, and you minimize the jargon. This is the best introductory video to Japanese style chef's knives I have seen. Well done, Michael!
Wow!! Thank you so much!!
@@OakridgeBBQ He's right, you did a really good job on this. I'm a Metallurgist with a degree since the 90's just because of my love for knives. I also sharpened knives professionally for 5 years in a company and in the same time, I sharpen knives a my secondary job since my early 20's. Your suggestions where all spot on!!
it was very informative on japanese knives!@@OakridgeBBQ
I am a 55 year old chef c.e.c been cooking most of my life.I literally just learned so much.
Thank you so much.
thank you!!
Very good video, very didactic on the different steels and great knives selection! Looking forward to see the next one.
Thank you very much!
Awesome video! I just got two jobs both in Japanese cuisine about four months ago, and I just recently thought of getting my own knife. The co-workers for one of my jobs encouraged me to get a knife of my own, and they sent me a list of possible options. I ended up choosing the Fujiwara Gyuto Carbon Steel 210mm, and I just purchased it right before watching this video! I wish that I could've chosen the 240mm as you mention since I do love my knuckle room, but I'm glad that the knife in general is one that you recommend. Thanks for your video!
Thank you so much!! Congrats on your first Gyuto, and don't worry.... that 210 won't be your last. ;-)
Great information for me since I'm a first-time buyer. I can now do a reasonably intelligent search for a gyuto knowing what to look for and what to avoid. Thanks for putting this together for all us beginners!
Glad it was helpful! You're very welcome!
What a awesome informative video! Your information helps me a lot to make the right choice!
I am Japanese and I love knives very much. Thank you for your wonderful video on Japanese kitchen knives. Your pronunciation of "blue paper super" is perfect.
Misono is a brand with a huge following among professional chefs in Japan. It is a leading manufacturer in the area known as Seki, which is famous for its cutlery. I am happy to see Misono featured in this video.
The quality of stainless steel is becoming very high these days. Some can have blades as sharp as carbon steel. It is also easy to sharpen. If you have a chance, please try the gyuto with Ps60 material of Kanehide brand.
Thank you for your review and explanation.. very useful 👍👍
Nice video, thanks for the info!
Great video, clear and concise.
Nice video and helpful information , please continue, thanks
Excellent presentation! Thanks!!!
Mike, this was such a good introductory video on the subject. Thank you!
Thanks so much!
Good review. You are actually a good reviewer. Very good to watch you. Thanks.
Thank you so much! I really appreciate that!
Cheers for the video, saw it on the JCK knives reviews and had some very helpful infromation!
Thanks so much!
Great video! Super informative and helpful
Thank you!
Great video. Thanks a lot for sharing!
Thank you!!
Excellent video. I have been looking for something like this for a while. Really looking to getting into Japanese knives.
Glad I could help! Thanks!
Spectacular vid man. You’re an excellent teacher.
Thank you so much, I greatly appreciate that!
Thank you for this excellent video!
Thank you!
Great video. I remember out of culinary school 15 years ago my family gifted me a Shun Premier 8” chefs knife..I was blown away by it but that started my interest in true Japanese knives. My first was the Fujiwara HC and I couldn’t believe how great that knife performed and how cheap it was in comparison. After working my way up from prep to sauté I made enough money and got a Tanaka wagyuto that I have to this day and I still use at home since I’ve changed careers.
Excellent kitchen steel is an obsession! Once you've cut with a laser, it's impossible to go back...
I just looked up those Tanaka knives. Expensive but beautiful. I suggest you include those knives in your will.
Thank you for this video. Excellent!
You're very welcome! Glad you enjoyed it!
Great video, you covered pretty much all the information there, in my opinion especially for video #1 where there is more information, a blackboard would have been helpful, looking forward for the next one!! 👍
Thank you!
Thanks for the knowledge.
You bet! Thanks for the comment!
Great introduction, thanks a lot!
You are welcome!
thank you, great video. helps me a lot as i'm looking for a japanese knife
Thank you!!
Great info and great video, especially for ones trying out TH-cam for the first time! Video looks great but audio could get some 'bit of lovin'. You're on your way dudes, keep it up!
Hey, thanks Jed! It's definitely a work in progress! Thanks for the comments!!
Thank you. Great video.
thank you!!
Great intro video into Japanese knives, thank you for this video. I'm a knife nut too, just starting to explore into Japanese, forged, high carbon. This would be my first Japanese knife and I'm looking at what to buy.
Thank you and good luck on your journey into J-knives!
Very informative video and nice walkthrough. As a homecook during pandemic, I yet feel I deserve a gyuto. It just feels intimidating to have and work with. So I'm gonna bang around my kitchen with 89 dollar knife that I could engrave my name with and get started with whetstone sharpening and give it a couple of years before I come back to this video and get one. Before your video it seems so confusing to understand just where to begin with choosing first Japanese chef knife but your explanation help a lot. Thank you.
Thanks for the kind comments! Good luck on your journey into J-knives!
What a informative video since I'm moving from common stamped knives to something better. Thanks
Glad you enjoyed it! Thanks for watching!
What a great video. I would have saved some money if I would have saw this last year. Thank you for all the info, very well done.
You are so welcome! Thanks for watching!
Thanks - for someone who knows nothing about Japanese knives, this was very helpful.
Thank you very much!
I got a VG 10 Damascus petty 150mm recently and I'm very excited about it
VG10 was my first experience with Japanese kitchen knife steel. It was like my "gateway drug" LOL!
very good video, thank you!
Thank you! Glad you liked it!
Good stuff, thanks Mike.
thanks!!
I enjoyed your video. Thank you.
Thank you!!
great video thank you so much
Thank you! Glad you liked it!
Very interesting. Thanks.
Glad you enjoyed it
I have a Masamoto gyuto, a Tojiro santoku and that exact Misono and the Misono is my favorite. I use the Misono both in culinary school and professionally and the edge lasts a month plus.
Love it!
Hey man, really good Japanese chef knife introduction! Liked and subscribed and looking forward to watching more of your content.
I share your love of aogami super steel, but l would just say that for anyone out there who loves great kitchen knives, and has a little skill in edge sharpening, and can manage to keep a blade wiped down with a damp towel during use and washed and dried immediately after use, l cannot recommend the Misono enough. The carbon steel they use is a dream to sharpen, easy to maintain, and has great edge retention. Plus, it's just a gorgeous knife. They used to call it Swedish steel, and now it's called EU steel. Same thing. I just sharpened up a brand new one and it's every bit as good as my older model.
Thank you so much for your video
I bought 3 high carbon steel knives that you recommended
Looking forward to your how to take care of these knives video
Thank you!!
thanks very imformative, i like the mizuno
This is great! I've been reading/watching more about Japanese knives lately. Several years ago I got a Tuo santoku damascus steel (it looks more like it was patterned to look like it) as a starter and was impressed at first as it was much better than what I had. I since learned that it was actually made in China. This time I want true Japanese craftsmanship and would like to step it up a notch with a gyuto and maybe even a petty knife. I appreciate hearing about what you liked about the knives and this vid has got just enough nerdiness that I've been looking for. :) Oh, and what are you giving away?
Thanks for reminding me! I need to get back to that give-away...
Athena: I've just done the same (bought a Tsuki Damascus VG-10), and after watching Michael's vid, I felt a bit dismayed. *But* I then realised it was a great way to practice my knife techniques and sharpening (on a whet stone) and honing, without being _too_ in-awe of the knife. 🤔😏😁
This was so helpful, I was going to make a big mistake for my first chef’s knife purchase. Thanks!
Thanks so much, and thanks for watching!!
I typically find that most people get this subject very wrong. I have to say, you did pretty darn well trying to cover a lot of ground in 30 minutes lol. we could easily talk for days about all the nuances of knives. good video
Thanks so much, James! It is a pretty dense subject and I tried my best to distill it down to the best nuggets for new Japanese knife seekers. I greatly appreciate your comment!!
Great intro. The Fujiwara, Misono, and Deep Impact 240's are all essentially in my shopping baskets on various sites (along with Tojiro and Mac)... I've yet to pull the trigger on buying one.
Well, what the heck are you waiting for? LOL!! Pull the trigger! Let's go!
@@miketrump1368 Ordered the JCK 240. I'm a little sad both the nakiri and the 210 are sold out and don't seem to be returning.
I think you'll really like it. It's a great knife - it needs a little tweaking once you get it, but I'll show you how to do that in my next video.
Good video, just want to comment that Zwilling is the original name of the German knife company founded by Peter Henkcels and the J.A Henckels was added by his son Johann Abraham Henckels born in 1771.
You did a great job with pronouncing the japanese names !
Thank you!
Hey I really like the way you teach bud i want to own a Japanese chef knife now
Thanks, Rich!
well explained!
Thank you!!
Great info for Cyber Monday .. Japanese knife hunt!
Thank you!!
Really good info here. As a woodworking hobbyist and collector of pocket knives, the natural progression has led me here, to Japanese chef knives.
If you ever want to get into hand tool woodworking, pick yourself up a good ryobi and dozuki saw. They're inexpensive, ultra thin, and cut on the pull stroke which tensions the blade as you cut. They go through wood effortlessly, like a hot knife in butter.
The Japanese probably laugh at our cutting instruments in the west. However, some of the best pocket knives I own, costing hundreds less than my US made blades, were manufactured in Taiwan. Everyone owes it to him/herself to own a Taiwanese made Spyderco.
Awesome! I've been a tradesman woodworker in my earlier days and still enjoy making furniture in my spare time today. I've had and used several Japanese pull saws over the years and absolutely love them. There's no better way to trim a door casing to length after a floor has been installed than a Japanese pull saw with zero set to the teeth, not to mention cutting tenons and flush-cutting dowels, etc...
nice bro thx
I make hunting and bowie type knives and now just getting Japanese styles single bevel and steel types a very interesting.
thanks for the info. most reviews focus on a specific test set, but rarely pass on useful info that explains the nuances between these tools and materials, which a person could apply on their own at a later time. i feel like i actually learned useful knowledge, rather than finding out which knife tested the best by TH-camrX
Very helpful. Kept me from making an expensive mistake. I want one for my birthday present to me ;).
Glad I could help!
thank you so much for this video, I unfortunately had to deal with a horrible store here, that treats Japanese knives as status symbol and not really helpful in the use / knowledge department. Thank you for sharing your knowledge!
Thanks so much! Glad I could help!
I started with one and told myself i wouldd stick to one, 4 months later I've got 7. The Nakiri is underrated!
love it!
I have a shun premier 11 piece set! Love it
Awesome! Shuns are a great place to start. My very first Japanese knife was a Shun also.
Love your video. Wondering if you could recommend any Japanese high carbon knives (no clad) a step up from the misono
Hey @npannu89 - First, thanks for checking out the video! Regarding your question -- that's really a tall order! To my knowledge there is/was only one -- a Hiromoto Tenmi Jyuraku Honyaki gyuto -- which is no longer in production, and I purchased the last one from a knife dealer in Japan several years ago. It's solid White #2 steel made in the Honyaki tempered style with a western handle. I do not believe any of the current high carbon yo-handled non-clad gyutos are better than the Misono. There are plenty with Aogami Super or Blue #2 cores that I would consider "better", but they don't meet your qualifications since they are all clad construction. The only other truly "better" gyutos that are non-clad that I can think of would be the Akitada Honyaki Series wa-gyutos of Mizuno Tanrenjo for example. But, they start at around $1,600 each...
just got a Masamoto Sohonten Wa-Nakiri sandwiched . Also have several SS gyuto, petty and nakiri knives. SS is fine if properly sharpened and maintained
Thanks for your comment! I definitely think SS has its place in everyone's knife roll. I just like to cut with HC more... [big thumbs up]
R2/SG2 is the way for me ;)
I've heard really good things about the steel. It will probably be my next acquisition.
I just ordered my first Petty in Aogami Super Carbon Steel. 🔥
Awesome! I hope you love it!
Excellent video and one of the best for choosing a Japanese knife. Do you happen to use any smaller petty knives ? and if so would they also be carbon steel ? Thanks
Yes, I have a few carbon steel pettys and one or two stainless as well. I use the carbons for non-acidic foods and save the stainless ones for cutting lemons, limes, tomatoes etc.
Great content, thx a lot! Im checking for my first japanese knife:
on top of the list currently: MASAKAGE YUKI santoku (Shirogami (white) carbon steel and clad in a softer stainless steel), and secondly MORITAKA AS KUROUCHI GYUTO 240MM. whats your opinion/experience on those two?
Both are great choices for Japanese knives. Love Moritaka knives.
Just as @peters1515 said; both are great options. Choose the one that speaks to you the most...
For most spaces and most task a 165mm to 210mm is ideal. I use my petty even more than those for daily task. Anything over 240mm becomes cumbersome in most spaces and most task. Besides that eveything you said is very helpful
Thanks for your reply and for watching the video!! I'm still sticking with my 240mm minimum for my uses. [thumbs up]
Thank you for a great video...please update the links
Hi, thank you for your awesome review! Appreciate all your knowledge! I was wondering would this knife be a good option for home for meat etc Fujiwara Kanefusa FKM Gyuto 180mm… I assume it’s the same knife you recommended but slightly smaller. Thank you 🙏
It is smaller, and maybe too small... I think knuckle clearance would be my greatest concern. If you want a shorter knife, try a Santoku profile.
LOVE this video! At first I was "Half hour! OMG!" but found it to be chock full of useful and interesting data points and explanations that usually don't exist all in one place. Thanks so much! I also very much appreciated your opinions based upon years of experience and learning. I mean, why do so many go to all the trouble of making a video just to basically say, "YMMV"? Knowaddamean? So, thanks man. One question, (see link) Is THIS the knife? The ad doesn't say "Super Blue Steel" and so I'm unsure as to whether it is precisely the knife you referenced (thinking of letting my sons know about this prior to Father's Day). :-)
Thanks so much for sticking it out and watching the video all the way through! It was a lot of material to cover... unfortunately I cannot see your link (I think youtube scrubs them). If you repost the link without the dots I think it will be allowed through.
@@OakridgeBBQ No need friend! I was able to confirm that it WAS the knife you referenced. Additionally, I have it on good authority that my 3 sons chipped in and will be giving it to me for Fathers Day :-)
I couldn't help myself. After seeing your video, I went out and bought myself a Takamura R2 powdered steel Petty Knife (150 MM) which is now the sharpest knife I own (and I have some good ones). It's sandwiched between two stainless clads and is both incredibly sharp and beautiful. Thanks for responding!
Great info, what would you recommend to be in a set of four for a guy who would use the knives once every 2 months, perhaps for grilling large and small portions of meat. These could range from sausages, whole fish, lamb quaters to pork chops, it pretty much depends on how the sports teams are perfoming, lol. Something to use and not to idolize but at the same time enjoying the benefits of such an exquisite instrument. A tool one would not be afraid to accidentaly drop on pavers. Thanks again
Hi Kadmiel! I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget.
Fujiwara FKH Gyuto 240mm
Fujiwara FHK Petty 140mm
Victorinox Fibrox Pro 6-inch Curved Boning Knife
Mercer Culinary M23210 Millennia Bread Knife
Hope this helps!
Good luck!
The Misono dragon is nicesu!!! 😍😍😍😍😍
It's such an awesome knife. I'm really impressed with the quality of the steel.
Note: Sheet steel starts as a block that is heated and goes through rollers, forging it down to a specific thickness. The thought that simple hammer forging makes the steel special is fiction. There are forging techniques that real do make the steel structure better, but that a difference conversation.
ty!
Thank you!
I use my new misono @ work every day it's wonderful. No more waiting for the knife guy to drop off new knives that stay sharp for a day or two. It's just a pleasure to use! I've really enjoyed it, and that has made me appreciate having it so much that I look forward to taking it home to make sure it's well taken care of.
Ive been shopping around for a Gyuto for about 2 years now. Would be my first Japanese knife.
Best of luck on your quest! Hopefully by now you have not one but many gyutos in your knife roll!! Thanks for watching the video!!
Hell man a robert welch signature series along with the sharpener will do you good and less maintenance. Stop waiting around and buy a damn knife man.
Great video thank you very much., Those 3 knives you recommended (love the dragon engraved knife) are better for meat cutting? What do you recommend to go with thsoe to cut up veggies?
Hey Sli -- I think the gyuto is also a great vegetable knife. That's why I like the pattern so much. It's soooo versatile.
@@OakridgeBBQ THanks for the reply. Along with a Gyuto what other knives do you recommend for someone startiong out to get by with most of the stsuff in the kitchen? I have a normal knife set you know the ones in the wooded blocks a good quality one but they are nothing compared to these Jap blades. What else can i get to add to my new collection that are must haves?
Hey Sli, here's my Favorite 4 knives that I use all the time for just about every kitchen task...
I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget.
Fujiwara FKH Gyuto 240mm (substitute Konosuke HD2 270mm wa-gyuto for a non-budget option)
Fujiwara FHK Petty 140mm
Victorinox Fibrox Pro 6-inch Curved Boning Knife
Mercer Culinary M23210 Millennia Bread Knife
Hope this helps!
Good luck!
@@OakridgeBBQ Legend thank you kind sir!
pretty fun video. will say that i found the information to be kinda lacking and at times wrong, but i'm a bit of a knife nut. regardless, it was a good way for beginners to learn some basics. would love to see a little more in the future!
Thanks for the feedback, David. As I said in a previous comment, it's a pretty dense topic and not something that can be fully unpacked in a 30 minute video, nor would all that extra information be meaningful or even useful to someone brand new to the subject. However, I do not believe I provided any information that was wrong -- perhaps not something you agreed with in principle perhaps -- but nothing I said was incorrect. Which statement(s) do you take issue with?
@@OakridgeBBQ i appreciate the response and i'm sorry, i should've phrased my comment better. i'm not trying to say you were misinforming, hehe just that i think certain topics were a little oversimplified (blade steels, grinds, geometry, profiles, forging process) but i'm sure that all came down to the time constraint. i didn't mean to say you were wrong and again i apologize for phrasing it like that. i do look forward to more videos like this! maybe with some focus on individual concepts like those i mentioned, as well as differential heat treats, lamination, cladding, and artisanal knives
@@davidlerer5680 - No worries, David. Thanks for clarifying -- and thanks for watching!
Glad I checked the vid when I searched JCK Natures, been checking those : ) I agree that those carbon steels get screamin sharp, my 80crv2, 52100z and 01 get hair whittling fast, but always thought it was mostly down to sharpening, for instance I was able to get my lil 3in 61-63hrc spyderco M4 hair whittling, but it took about 2hrs (sub standard finnishing equipment), could imagine 8in Gyuto 2-3 points harder. Def need good stones (dia, cbn, ceramic based) to get those high rc, high carbide, PM steels to the same standard as the simpler steels, not 4 beginners right. Anything else on the JCK?
Thanks for the comments! My JCK short list? I really want to try one of the R2 wa-gyutos...
the "European" blade profile is called togatta.
aogami - blue paper steel (basic high carbon + tungsten)
shirogami - white paper steel (basic high
carbon)
ginsan - silver paper steel (basic stainless, but vary similar feeling to high carbon)
Thanks for the reply and for watching the video!!
@@OakridgeBBQ anytime.
I love Japanese kitchen cutlery
Ginsan (aka silver-3) could be a good first steel for Japanese knife. High carbon with added chromium for easy maintenance.
I have since moved to powder steel and got the Takamura R2/SG2 Migaki (210mm), this knife is insanely sharp! The blade is very thin giving even less wedging. I haven’t seen this gyuto longer than 210mm though.
I second this. Ginsan is about as close as you can get to carbon performance with stainless maintenance. Excellent advice
Hi Francois, thanks for the comment. The main reason I do not recommend Ginsan (in the context of a newbie J-knife recommendation) is exactly why you recommend it... The high chromium content makes it a real PITA to sharpen. I know some guys don't sharpen their own knives, but even when you start with a very sharp knife, at some point it has to be sharpened, and I do not enjoy sharpening stainless steels, especially this one. They "smear" on the stones and the burr is incredibly difficult to remove. Additionally, the carbide grains are considerably larger in these steels so they just do not take nearly as keen of an edge as a fine-grained high carbon steel. The R2/SG2 is a totally different animal. It is a great knife steel. Holds an edge up to 50% longer than Aogami Super and is also very fine-grained so it can also take a very keen edge. The only issue I have for it in the context of recommendations for a beginner is that semi-stainless high carbon powdered tool steels like R2/SG2 (and others) give up ease of sharpening in exchange for longer edge holding and more stain resistance. Again, not a big deal for a seasoned free-hand sharpener, but maybe a deal breaker for a newbie J-knife owner trying to learn how to sharpen their first J-knife.
@@OakridgeBBQ
Great Video!
sg2 and ginsan are super easy two sharpen on naniwa chosera 400/1000/3000 and a leather strop
I have got a shigeki tanaka ginsan lately, 240mm gyuto and the heat treatment seems to be perfect.
Actually i like the "toothiness" that the chromium carbides give the blade, especially in a pro kitchen.
Sg2 feels similar, if the grind is good, and the knife starts to get dull after long usage, it still has some bite to it. Pure sharpness is better with aogami/aogami super and even a lot better with shirogami 1/2/3.
My work horse knives are kanetsune knives, 2n steel (similar to sk5 i guess), 60 hrc, pretty good grind, not to thin but more durable than my more expensive ones. At around 70 Euro for a 270mm gyuto a bargain.
Similar knives are sakai kikumori nihonko, they are even a bit better, grind and hardness.... But about 20-30% more expensive.
Really enjoyed this video. My first japanese knife is a Hinoura-Ajikataya 24cm gyuoto. Its an iron clad knife with a shirogami#2 steel at its core. Im a bit worried about the maintenance but i hope can manage.
Greetings from Sweden
Just keep them dry, and don't set them on the cutting board with food stuck to them and walk away. Make it a habit to always give them a quick wipe down with a chef towel before walking away. Then, after usage is done completely, just rinse them off in very hot water from the faucet then dry right away. Good luck and enjoy the new tool and passion!
I'm visiting Japan hopefully, any recommendations on places, cities, regions etc to go knife shopping for good quality carbon forged blades..?
Kappabashi street in Asakusa Tokyo will be your first destination.
A knife cut by a Lazer is as far away as the earth is from mars
I bought a huusk knife and have only heard shit about them. I do have a chef knife that's almost black but sharpens easy and I do love it.
Ages ago my dad got me a set of German knives. One broke and the grain at the break was grainy. I still have them 40yrs later
Thanks!
I just thought I’d let you know that Tojiro does make a hammer forged line of knives out of VG-10 and Blue#2. It’s called Tojiro Atelier. They are some of the most well made knives I have ever seen.
Thanks, AJ! I haven't looked at Tojiros for many years. I'll have to check them out.
@@OakridgeBBQ the VG-10 from Coutellier Nola and the Blue#2 from Sharp Edge shop are the best versions of Tojiro Atelier. The blacksmith use to work at Yoshikane Hamono when Masashi and Mazaki were there, so he has a really nice pedigree. They use molten salt baths to heat treat the knives and as a result the knives are easy to sharpen, get wicked sharp, and hold their edge in a home use environment for a long time.
Could you please make a list of all the Japanese kniife brands?
There are hundreds.
this might be a dumb question but would you recommend a guyto or a santoku style for a first japanese knife as i already know the brand that id like to get just cant decide between those 2 styles of knives
Hi Ronnie, it's not a dumb question at all. For many professional chefs, the Santoku is viewed as pejoratively unnecessary. It's joked about like the fat kid at swim camp. I can see their point, because in a professional kitchen, you need one knife that can do almost everything and uni-taskers are not very popular because they are inefficient. In the home kitchen, on the other hand, it's an entirely different story. Home cooks don't make their living with their knife work, so they tend to be less proficient and perhaps even somewhat scared of long (over 210mm) overly sharp, pointy knives -- until they get used to them, but some never do. This is where the Santoku shines. It's shorter than a 210mm gyuto, has a more blunt tip (less scary), and has a taller profile which helps keep fingers away from the cutty part. Other than that, it is substandard in every other category compared to a gyuto -- in experienced hands. That said, my very first Japanese knife was a Tojiro DP (VG10) Santoku. I still have it today, albeit it's been ground down and reshaped into a wa-handled honesuki. So, the choice is really a personal one that is totally up to you. So keep in mind it may be your first Japanese kitchen knife, but it won't be your ONLY Japanese kitchen knife...
@@OakridgeBBQ yeah the plan is to either buy a FUJIWARA TERUYASU gyuto Japanese style at 240mm in length or their santoku Japanese style at 180mm in length. Since this will be used as a home kitchen knife and not used in a professional kitchen I think that the santoku will be the route that I’ll go with till I get used to using a good knife. The length doesn’t really bother me as I used to have a 8 or 8.5 inch serrated chefs knife but that thing just got so old and it couldn’t be sharpened. I bought a farberware 5 inch santoku to replace it I like how it feels but the blade is just way to small on it only being a 5 inch blade.
@@ronniecason9807 sounds like a great plan. You will like it, I know that for sure!
Very very good video but sometimes i get the feeling you down grade the stainless steel knives and i must say a shirogami or an aogami knive stays sharper for shure but an good vg10 or a good ginsanko steel knive is a really really good beginner one they are a bit more expensive but incredibly good to cut with
Hi Jeroen, thanks for the comment. I suppose I do down grade stainless steel knives. I do not like their performance compared to Japanese high carbon. About the only advantage they have -- from my perspective -- is their stain resistance. Otherwise, I'd pick a high carbon knife 100 to 1 over a stainless knife, even for a beginner. I think the Fujiwara FKH line competes very well with other entry-level knives in VG10 or Gingami.
@@OakridgeBBQ Much quicker to bring a softer steel blade back to cutting sharpness (where possible) with a honing rod, not recommended for harder steel. Softer steel needs constant honing but less frequent sharpening, which is a matter of taste. And softer steel blade more resistant to chipping. I do things with my Henckels I’d never consider doing with my gyuto.
I got the fujiwara and it's a good knife it does dull fast at work but its easy to sharpen i usually leather strop it daily and sharpen everyweek, should I get the misono or just get the jck blue impact for my next knife ?
Hi Miguel! Thanks for watching the video! Honestly, I might take a good hard look at either the CarboNext tool steel knives on JCK or anything made from R2 tool steel. The CarboNext is very similar steel to my Konosuke HD which sharpens very well, holds the edge decently, and does not stain easily. R2 tool steel has perhaps the best characteristics built into one, it sharpens decently easy, gets spooky sharp, stays spooky sharp longer than just about everything, and is mostly stain resistant. Hope this helps! Mike
@@OakridgeBBQ thanks for replying! Ima look into that knife the fujiwara was a good recommendation to get into Japanese knifes and carbon steel I like it a lot especially to learn how to sharpen can't beat the price
I cook a lot of Asian stir fry dishes and wondering what style of Japanese knives I should get first?
I think a 210-240mm gyuto would be the best place for you to start.
Enjoyed your video very much.
About your Japanese pronunciation, if you pronounce Gyuto more like Gyuuto, it will be nearly perfect. Your current pronunciation sounds like Gyoto like Kyoto.
2:22 this can't be more wrong.
The best steel nowadays is industrially made, for example through powder metallurgy.
This guarantees a very uniform distribution of carbides throughout the material and a very reliable quality. You can control precisely the properties of the material. Hitting a chunk of metal with a hammer simply can't compete.
The decision how hard a steel becomes and therefore how hard or easy it is to sharpen depends only on the manufacturers choice.
I prefer the precision of a (good) industrial process more than some guy "eyeballing" it.
Great video, learned a lot. But also please face microphone so both ears get same volume, or at least convert audio to mono. Thanks :)
Thanks for your feedback!
What brand is the knife you picked up and started talking about super blue core?
If you're talking about the Wa Gyuto with the blond handle, that's the 270mm Fu-Rin-Ka-Zan Aogami Super Wa Gyuto from japanesechefsknife dot com.
Alot of info! Trying to go down the rabbit hole now. Not sure if i should go for a bluesteel or r2 since i have the budget for both. I just bought an vg10 knife wich i think is incredible! But ita going back for a bluestreel i think since ive tested it and can swap it within 30 days!
If you can afford it, I would keep the VG10 and also get the super blue. Save the vg10 for acidic foods that will wreak havoc on the blue steel edge (or even the R2 for that matter)...
@@OakridgeBBQ thanks for the tip. im saving my dp3! and i just bought Yoshihiro Aogami Super Gyuto 240mm. hope i will enjoy it! full kit and cutting board aswell. expensive christmas gift for myself but it will be worth it :)
What angle are these Japanese knives sharpened to. European knives to 20 most Japanese I have read to 15 is that correct. Great vid by the way (John M in the UK)
I really don't know the exact angle. Most only have a large bevel on one side and a much smaller bevel on the other (asymmetric grind) so they behave and sharpen more like single bevel knives/chisels.
@@OakridgeBBQ Thank you.
Good overview, but I would have started with more practical aspects such as what size knife for what type of cooking, then fit and only then steel. Also, I would not consider stamped or forged steel as "the fork in the road in terms of quality" since almost all industrially-made, high-quality Japanese knives such as Miyabi, Shun and Yaxell are made from stamped steel. In fact, most quality German "forged" knives are stamped from sheets of steel, the cut-out blanks are then just reheated and hammered into a mold, they are not actually forged from hammered pieces of steel. It's rather heat-treatment, tapering, grinding and polishing that make a good blade that is nimble to handle and stays sharp for long. Plus, good stainless steels such as (real) VG-10 can cut just as well as non-stainless blades, they just require way less maintenance, so they're a much more convenient choice for most ambitioned home cooks.
once you've owned a hand-forged chef knife and used it, you will see there is a difference.
Hello and thank you very much 4 this very nice video. Have seen it and instantly buyed a Fujiwara Kanefusa FKH Series Gyuto 210mm {my Hands are smaller than Yours, so 210mm will be fit my needs..} Greetings from Hamburg, Germany; sitting here, and ordered in the USA a Knife, wich will be shipped from Japan... Modern World.. Btw 1st shipping is free, if u signed up 4 their Newsletter. Will be my 1st big good one. Thanks for making me feel well guided, a bit closer in Touch with this Stuff..
thank you!!
Do you have any recommendations for beginner knives with a Japanese handle? All the ones pictures here have a western one
Hey Fish, that's a great question. There are a few well made wa-handled gyutos I would recommend. The first would be the Tosa 210mm Bunka knife at Hida Tool. I personally own a Tosa and the steel construction & heat treat are excellent -- the rest of the fit/finish leaves a little to be desired -- but you can't expect too much from a $40 knife. I believe the core steel is White #2, but don't quote me on that. It's very hard and fine-grained and takes a super steep angle and stays sharp for a long time. Link: https //hidatool.com/item/2002
For a slightly higher budget, these would be my pick for beginner wa-gyutos:
JCK Natures Blue Moon Series Gyuto 240mm - https //japanesechefsknife.com/collections/wa-gyuto/products/jck-natures-blue-moon-series-wa-gyuto-210mm?variant=32607659556961
Harukaze AS Gyuto 210mm - https //www.chefknivestogo.com/haas21gy.html
Kohetsu Blue #2 Nashiji Gyuto 210mm - https //www.chefknivestogo.com/kobl2nagy21.html
Tsunehisa AS Sakura Gyuto 210mm - https //www.chefknivestogo.com/tsassagy21.html
Kohetsu Aogami Super Gyuto 210mm - https //www.chefknivestogo.com/rikoaosu21gy.html
Look at the Yaxell Mon. Cheap to get into and really sharp and holds an edge. My wife as been using a set I bought her in 2019 and have never been on a stone and will still shave the hair on my arms. Cutlery and More has a 20% off sale going on at this time and is where I bought mine.
There's also White 3 and Yellow steels.
Aogami means Blue paper, just as Shirogami means White Paper, just think of Origami :-)
Exactly. Hitachi blue paper -- either #1 or #2 typically. However, my all time favorite knife steel is still (and probably will always be) Aogami Super.