Hi again, Ryusei. Yes, ofc I found your knife clip. Excellent! Very informative. I have two deba knives, a bit different sizes, one usuba and one long yanagi for sashimi or marinated salmon etc. Then I have some cheap, but good mukimono stainless from simpler shops, even a few from one coin shops. I do not feel I need anymore now. The first knives were hand smitten in Fukuoka, in the Kikuhide shop next to Reisen Park, a great place if you want to buy a knife or two and happen to be in Fukuoka. They have the shop by the street and the blacksmith workshop is in the back yard. One of the deba knives was given to me from a crazy, good Japanese foodie girl friend, it is also hand smitten. Knives have been a part of my life from a lot of hunting and fishing in Sweden, especially in Laponia in the extreme north. And also having a farm for 15 years with sheep, goats, pigs, ducks etc. In Sweden I used to have a sharpening machine with a wet stone that was rotating backwards, a Tormek. It sharpened the knife without pushing around the molecules in the metal like something hot does. Then the knife needed some hand wetstone treatment and some leather treatment, they became very sharp. Now in an apartment I only rely on wetstones like you do it. In parentheses I have also worked as a blacksmith and have made knife blades and axes etc. Now retired. One of my sons though continues to make knives, mainly Lapponian ones. Arigato and have good days!
Hi, thank you for watching too! You have many japanese knives!! And thank you for recommendation. You also lived in Sweden? You lived in many countries!! Thank you for telling me your interesting stories. Arigato! Have a nice day too!!
Excellent video! Thank you! Seeing your precision in all you do I understand better why Tokyo has more Michelin star restaurants than anywhere in the world!! Your videos are inspiring me to cook more Japanese food, and to find some nice Japanese knives. I had never heard of the Mukimono knife before, but now I understand that it is a lighter weight than Usuba, and perhaps less tiring if used for many minutes cutting. Thank you again and please continue, ok?
You're welcome. And I'm very happy about your comment, in Tokyo there are so many great chef! I can learn a lot from them. Mukimono knife is not so common in nomal house, but you're right! It's lighter and very convinient. Yes, I'll keep making videos! Have a nice weekend😁
I recently got a santoku. I dont really know if its made in Japan, its quite possibly a cheep knock off. But it is very sharp, and I have enjoyed using it. I would love to get more knives. Your video has been great for teaching.
I own a few Japanese knives as a home cook. Game changer. I call them my useable works of art. You really are a master with the Usuba. I mostly use my Nakiri’s. I have two. I get a professional to sharpen.
That's nice! I guess your knives look so beautiful! Thank you very much. Nakiri is very useful to make a home cook. That's good. Actually it's a bit difficult to keep the knife sharp well.
Thank you, Ryusei! This was an excellent video. I have many Gyuto, one Deba, and two Usuba of the Kamagata type. I have one long yanagi (360mm). I do not have a Mukimono knife and I would like to know what the advantage in having one? Does it do something that an Usuba does not? Most of my knives are Swedish Stainless or Ginsan. How do you keep the shine on your carbon steel knives? I notice that most Japanese people keep their knives shiny. A lot of Americans and Europeans will allow patina to form on their carbon steel Japanese knives because they like the look. I was told that Japanese chefs prefer the silver color to show and that carbon steel knives with patina are considered 'dirty' or poorly cared for. Thank you again! Your videos teach so much.
That's amzing!! You have many japanese knives:)! For me, my Usuba knife is a bit large and heavy, so I often use Mukimono knife. But, Mukimono knife is not necesssary. Actually, we should use carbon steel knives so carefully. I always try to keep the knives clean, I wipe the knives with clean towel every time I use them. You're welcome. Thank you for watching and your comment. If you have any questions, feel free to ask me. Have a nice weekend:)
Ohayogozaimasu Ryusei! :) I have been hoping that you would make a video about Japanese knives. Yes, please make more videos about them and how to properly use them! Domo arigato gozaimasu! I appreciate you very much! :D
Excellent video: I have several Japanese knives, including a large deba (fish, chickens), a shorter yanagiba (sashimi), and I am going to order a 33mm after seeing this video - it was fine when I was just learning but I agree with you a longer blade is a must), a honesuki for chicken butchering, and a large gyuto, the latter of which has become my favorite daily knife given it is double-edged, but the grinds are asymmetric, resulting in being able to slice very thinly if desired as compared a traditional French nogent-style knife. My question relates to sharpening; I own a good collection of both natural stones and water stones, and in my last round of sharpening, I began with 1000 grit, but I believe I need a more course first stage (I typically do 1000, 8000 for all of these knives given they are all white steel. Can you recommend a good Nakatoishi-type stone for the first pass? Thank you.
Thank you for watching and your information. I'm so happy my video was helpful for you. You knives are very nice and I hope you'll enjoy your new Yanagiba. And I use only 1000 Nakatoishi-type-stone. If you find good one, I'll teach you:) Thank you again. Have a good day😁
Hello Sensei, Ryusei! Ive alway been curious about your knives and when i woke up i was suprised to see this video! Im working a a chef at a Japanese restaurant in the Philippines but we dont use any of these knives, only me. I bring them to work and i try to practice those techniques, but its not always perfect. Now i know how to maintain these knives better! If i may ask, what whenstone do you use for your knives? Do you use any higher number of stones? Thank you for your time! Domo Arigato Gozaimas!
You're welcome! And thank you for watching and your comment. I'm really glad you enjoyed this video. That's so nice!! These practices elevate your technicques more and more! And I use only the number of 1000, it's called "Nakato" in japanese. Some professinal chefa use over 6000. In the future, I'll try to use it! Thank you for your question! If you have any questions, feel free to ask me:) Arigato Gozaimasu!!
Hahaha😆 That's also nice! Chinese knives are good and convenient as well! If you have a chance, please try a japanese knife too!! Thank you for watching!!
I’m very happy this video was informative for you! Oh, your left-hand! In fact, Japanese lives are almost for right hand, but I hope you’ll find best knives for left hand!!
Ryusei,
Thank you so much for the excellent lesson on the basic Japanese knife shapes and how to use and sharpen them.
You’re welcome. I’m very happy you enjoyed my video. Thank you for watching too. Have a nice day!
The care and effort you put into preserving your knives is inspiring! Thank you for the interesting video!
Japanese knives need the sensitive care, especially they are made of steel. You’re welcome😁 Have a nice day!!
Hi again, Ryusei. Yes, ofc I found your knife clip. Excellent! Very informative. I have two deba knives, a bit different sizes, one usuba and one long yanagi for sashimi or marinated salmon etc. Then I have some cheap, but good mukimono stainless from simpler shops, even a few from one coin shops. I do not feel I need anymore now. The first knives were hand smitten in Fukuoka, in the Kikuhide shop next to Reisen Park, a great place if you want to buy a knife or two and happen to be in Fukuoka. They have the shop by the street and the blacksmith workshop is in the back yard. One of the deba knives was given to me from a crazy, good Japanese foodie girl friend, it is also hand smitten. Knives have been a part of my life from a lot of hunting and fishing in Sweden, especially in Laponia in the extreme north. And also having a farm for 15 years with sheep, goats, pigs, ducks etc. In Sweden I used to have a sharpening machine with a wet stone that was rotating backwards, a Tormek. It sharpened the knife without pushing around the molecules in the metal like something hot does. Then the knife needed some hand wetstone treatment and some leather treatment, they became very sharp. Now in an apartment I only rely on wetstones like you do it. In parentheses I have also worked as a blacksmith and have made knife blades and axes etc. Now retired. One of my sons though continues to make knives, mainly Lapponian ones. Arigato and have good days!
Hi, thank you for watching too! You have many japanese knives!! And thank you for recommendation. You also lived in Sweden? You lived in many countries!! Thank you for telling me your interesting stories. Arigato! Have a nice day too!!
Great video! It was very interesting, Japanese knives are so beautiful 😊 and it is great to see that you kept your knives from cooking school!
Thank you very much😊 I’m happy about your comment. Yes, I accustomed to using these knives🔪 Thank you!
Yayyy I requested and you made this video so quickly!
Thank you for your request! I hope you enjoyed it:)
@kyodokan.japanese.cuisine yes I did! Your knife skills is really good!
Excellent video! Thank you! Seeing your precision in all you do I understand better why Tokyo has more Michelin star restaurants than anywhere in the world!! Your videos are inspiring me to cook more Japanese food, and to find some nice Japanese knives. I had never heard of the Mukimono knife before, but now I understand that it is a lighter weight than Usuba, and perhaps less tiring if used for many minutes cutting. Thank you again and please continue, ok?
You're welcome. And I'm very happy about your comment, in Tokyo there are so many great chef! I can learn a lot from them. Mukimono knife is not so common in nomal house, but you're right! It's lighter and very convinient. Yes, I'll keep making videos! Have a nice weekend😁
I recently got a santoku. I dont really know if its made in Japan, its quite possibly a cheep knock off. But it is very sharp, and I have enjoyed using it. I would love to get more knives.
Your video has been great for teaching.
That’s nice and it’s very good you enjoy cooking with your favorite knife. I’m so happy about your comment:) Thank you very much😁
Thank you for explaining the different types and uses of the knives and how to maintain them.
You're welcome. Thank you for watching and your comment too!
I own a few Japanese knives as a home cook. Game changer. I call them my useable works of art. You really are a master with the Usuba. I mostly use my Nakiri’s. I have two. I get a professional to sharpen.
That's nice! I guess your knives look so beautiful! Thank you very much. Nakiri is very useful to make a home cook. That's good. Actually it's a bit difficult to keep the knife sharp well.
@ 😊💕
Thank you, Ryusei! This was an excellent video. I have many Gyuto, one Deba, and two Usuba of the Kamagata type. I have one long yanagi (360mm). I do not have a Mukimono knife and I would like to know what the advantage in having one? Does it do something that an Usuba does not? Most of my knives are Swedish Stainless or Ginsan. How do you keep the shine on your carbon steel knives? I notice that most Japanese people keep their knives shiny. A lot of Americans and Europeans will allow patina to form on their carbon steel Japanese knives because they like the look. I was told that Japanese chefs prefer the silver color to show and that carbon steel knives with patina are considered 'dirty' or poorly cared for. Thank you again! Your videos teach so much.
That's amzing!! You have many japanese knives:)! For me, my Usuba knife is a bit large and heavy, so I often use Mukimono knife. But, Mukimono knife is not necesssary. Actually, we should use carbon steel knives so carefully. I always try to keep the knives clean, I wipe the knives with clean towel every time I use them. You're welcome. Thank you for watching and your comment. If you have any questions, feel free to ask me. Have a nice weekend:)
Ohayogozaimasu Ryusei! :)
I have been hoping that you would make a video about Japanese knives. Yes, please make more videos about them and how to properly use them! Domo arigato gozaimasu! I appreciate you very much! :D
Ohayogozaimasu! I'm happy you hoped the video about japanese knives and I made it. Yes, I'll do it. You're welcome! Arigato:)
Thank you for the upload. I am very grateful for you sharing your knowledge.
You're welcome. I'm so happy about your comment.Thank you for watching too:) Have a nice weekend!!
Excellent instructions. Thank you. 👍
You’re welcome! Thank you for watching. Have a nice weekend 😁
You are like a surgeon! Gekai Ryusei Kun!❤
Hahaha😆 Thank you for your comment! Your comments always make me happy!! And you know the word, Gekai! Tha't's nice😁
@@kyodokan.japanese.cuisinevery sharp 😂
Thank you for this video sooooooo good as always.
You’re welcome! I’m soooo happy you enjoyed😁. Thank you! Have a nice day!!
Very interesting! It is so important to keep knives sharp. Now that I do so I wonder how I managed before. Thanks for another interesting video!
I'm glad my video was interesting for you. Yes, it's very important:) You're welcome. Thank you for watching too!!
Ooh what a useful video! Tq for sharing 😊
You’re welcome! Thank you for watching and your comment as always. Have a nice weekend 😁
This was very helpful.😊
I'm happy my video was helpful for you. Thank you for watching😁
TH-cam - Crafting the Ultimate Chinese Cleaver Duo for Father and Daughter! - The Majime Chronicles - 11 September 2024.
Excellent video: I have several Japanese knives, including a large deba (fish, chickens), a shorter yanagiba (sashimi), and I am going to order a 33mm after seeing this video - it was fine when I was just learning but I agree with you a longer blade is a must), a honesuki for chicken butchering, and a large gyuto, the latter of which has become my favorite daily knife given it is double-edged, but the grinds are asymmetric, resulting in being able to slice very thinly if desired as compared a traditional French nogent-style knife. My question relates to sharpening; I own a good collection of both natural stones and water stones, and in my last round of sharpening, I began with 1000 grit, but I believe I need a more course first stage (I typically do 1000, 8000 for all of these knives given they are all white steel. Can you recommend a good Nakatoishi-type stone for the first pass? Thank you.
Thank you for watching and your information. I'm so happy my video was helpful for you. You knives are very nice and I hope you'll enjoy your new Yanagiba.
And I use only 1000 Nakatoishi-type-stone. If you find good one, I'll teach you:) Thank you again. Have a good day😁
Highly informative as usual. I would say "sharpen" not polish. Polish is to put a shine on something. Sharpen is to put a sharp edge on something.
Thank you for watching and teaching me correct English! It’s helpful for me. I really appreciate it.
@@kyodokan.japanese.cuisine Your English is excellent.
@@johnchapman7493 Thank you very much!! I’m so glad. Have a nice weekend!
Hello Sensei, Ryusei! Ive alway been curious about your knives and when i woke up i was suprised to see this video! Im working a a chef at a Japanese restaurant in the Philippines but we dont use any of these knives, only me. I bring them to work and i try to practice those techniques, but its not always perfect. Now i know how to maintain these knives better! If i may ask, what whenstone do you use for your knives? Do you use any higher number of stones? Thank you for your time! Domo Arigato Gozaimas!
You're welcome! And thank you for watching and your comment. I'm really glad you enjoyed this video. That's so nice!! These practices elevate your technicques more and more!
And I use only the number of 1000, it's called "Nakato" in japanese. Some professinal chefa use over 6000. In the future, I'll try to use it! Thank you for your question! If you have any questions, feel free to ask me:) Arigato Gozaimasu!!
Hello, what fineness of whetstone do you recommend for sharpening (as opposed to nick repairs, etc.)? Thank you from Italy.
Hello, I recommend the medium whetstone, the number 1000 to sharpen the knives. You're welcome. Thank you for watching from Italy!
nice explain, Arigato.
You're welcome! Thank you for watching!!
Is that a 1000 grit whetstone you are using?I use a 1000 grit Shapton, and a 5000 grit Naniwa.
Yes, you’re right! It’s a 1000 grit whetstone. You use 2 whetstones! That’s nice!! Thank you for watching and your comment. Have a nice weekend!!
What grit of whetstone are you useing? By the way, I have left handed Yanagi and Deba knives.
I use middle grit, number 1000. That's nice! Thank you for watching and your comment!!
High Carbon Steel Knife - Carbon good for skin complexion + Iron good for blood + Cast Iron pan skillet wok - Longevity - Organic
All of them are amazing! I'll try such a good tools:) Thank you very much!!
@@kyodokan.japanese.cuisine @ Stronger magnet sticks = Better = Most iron = Safety = 99% iron = Best =
TH-cam - Beauty & A Beast. The mighty Kenji Togashi 220mm Cleaver - Chef Knives Enthusiast - 29 June 2024.
Hahaha😁 Thank you for watching and your comment! Have a nice day!!
I lived in Japan for 16 years and the entire time I lived there I did all my cooking with a Chinese vegetable cleaver. Oops 😂
Hahaha😆 That's also nice! Chinese knives are good and convenient as well! If you have a chance, please try a japanese knife too!! Thank you for watching!!
Most Chinese restaurants in Japan use the Chinese Cleaver suitable for bone meat veggie and other heavy multitask.
This was super informative. Thank you, Ryusei!
I'm left-handed, so most of these knives would not work so well for me... 🥲
I’m very happy this video was informative for you!
Oh, your left-hand! In fact, Japanese lives are almost for right hand, but I hope you’ll find best knives for left hand!!