Honestly I come to this channel for the sharpening videos and thinning work but could watch a daily video of someone cutting up stuff with a different knife all day.
Completely agree. I bought a 240mm Nigara Hamono months ago at full price, which was still very reasonable. Excellent blade. And love using it for larger veggies and/or lots of production cutting.
I started learning food prep in elementary school from my grandmother who cooked for a living. One thing I've noticed through the years is a lot of people tend to use the wrong knife and my mum was one of them. Whenever I walked in and saw her using a paring knife to cut up vegetables while talking on the phone I'd take a look to see what she wanted to cut up and grab the chef knife, cutting board and finish. I'd put it in bowls or sealable plastic bags. What she didn't use went in the freezer. My sister hates food prep but rather enjoy it. I buy whole chickens and cut them up myself. I'll take a pork tenderloin and make boneless chops out of it. And remember, a sharp knife cuts easier than a dull one which can make it harder to injure yourself.
This is awesome! I was just about to get a Haruyuki Nagisa in 210mm. Going to stop by YVR to day to get the 240 now!!!! Thank you for making the decision easier for me!
Recently I was on the fence between a 240 gyuto or shorter Santoku. I already have a couple of [German made] older santoku's. I ended up buying a 240 Gyuto at the garage sale thinking it would be only used for large jobs in the kitchen every once and a while. I was wrong. Outside of carefully butchering a duck today with a 135 petty and some shears the 240 has become the primary knife. It gets used nearly every day but make sure you have a XL work space. I hold knifewear and their "sucky" videos for "forcing" me to buy an amazing knife. :)
I use my kobayashi suji 270 for all carving and skinning of fish, but i could also use my 240 gyuto but the suji is just better, but just as a chefs knife the 240 definitely is the best in all avenues, it can be a little new to get used to but in my opinion its the best length for an all purpose chefs knife. Id say on the off-note that chicks tend to prefer smaller blades so a 210 is a better choice for the mrs as a chefs knife.
OK !! OK!! So I’m Supposed To Be Telling Somebody If This Vid Was Any Good , Well I Luv And Enjoy ALL OF UR VIDS AND CONTENT!!! And Ur Set !!! The Semi Organized MESS Just Works!! Now For If This Vid Works Or Not , Already Ordered A HARAYUKI GOMA GYUTO 240mm And Before Sale Ends Getting Another 240 mm Before Sale Is Over !! ( Tojiro ?) Much Luv For Ur Cleaver Guy !!! His CCH Coverage Was The BOMB 💣!!! 💥Explaining The Ins And Outs Of The Different Models The Long Haired Guy And Asian Guy Always Hilarious, Ur Bald Guy , TAA DAA !! His Videos Always Informative And Entertaining!!! The SOFT SALES PLUG !! Already Mentioned ( Positive Results, Got One , Ordering Another!!😉)Ur Whole Staff , I’ve. Dealt With Very Very Helpful And CRAZEEE KNOWLEDGEABLE!!! And LOOKING 👀 VERY FORWARD TO BOSS MANS VOL 2 Of 🇯🇵 Japanese Chef Knives 🔪!!! All In All U Guys Are Very Good At Communicating Ur Products To Ur Chosen Audience!! Very Professional And Articulate And Eloquent!!! And Sharing Ur Vast Combined Knowledge Of Our Chosen Passion!! So Thanx For All The Great Content And Tons Of Knowledge We Get And The Products U Northern Cuzins Provide In Support Our Vast Hobby !!! MANY THANX !! BD !!! 😉🤗😁🤩🍀🫶🏻🍀🔪‼️💯
First Comment! Yes a 240 is good - shave that roast like a pro MF all holiday season. One thing to keep in mind is how large are your boards!! Excellent prices and sharp sale! Prime rib needs to come back on sale in Toronto........
''I can do fine work with it aswell''.. no u cant.. comon thats where u have ur smaller knives for..I can cut bigger things with a smaller knife aswell.. I also own a slicing knife esp for meat.. rarely ever need to use a big knife.. (i have a 10'' zwilling pro but its just pro at hanging on the wall, mightve used it 1 time in 3 years). I dont really get the gyuto hype though.. might need to add one to the collection eventually.. im focussing more on the trad japanese shapes for now. Probaby getting a ko-bunka for christmas or a tall shaped petty im not sure yet!
The answer is, “No, you don’t need this knife”. Peddlers who claim to be founts of truth are scam artists. And, by the way, I’ve been a cook for 50 years.
OK !! OK!! So I’m Supposed To Be Telling Somebody If This Vid Was Any Good , Well I Luv And Enjoy ALL OF UR VIDS AND CONTENT!!! And Ur Set !!! The Semi Organized MESS Just Works!! Now For If This Vid Works Or Not , Already Ordered A HARAYUKI GOMA GYUTO 240mm And Before Sale Ends Getting Another 240 mm Before Sale Is Over !! ( Tojiro ?) Much Luv For Ur Cleaver Guy !!! His CCH Coverage Was The BOMB 💣!!! 💥Explaining The Ins And Outs Of The Different Models The Long Haired Guy And Asian Guy Always Hilarious, Ur Bald Guy , TAA DAA !! His Videos Always Informative And Entertaining!!! The SOFT SALES PLUG !! Already Mentioned ( Positive Results, Got One , Ordering Another!!😉)Ur Whole Staff , I’ve. Dealt With Very Very Helpful And CRAZEEE KNOWLEDGEABLE!!! And LOOKING 👀 VERY FORWARD TO BOSS MANS VOL 2 Of 🇯🇵 Japanese Chef Knives 🔪!!! All In All U Guys Are Very Good At Communicating Ur Products To Ur Chosen Audience!! Very Professional And Articulate And Eloquent!!! And Sharing Ur Vast Combined Knowledge Of Our Chosen Passion!! So Thanx For All The Great Content And Tons Of Knowledge We Get And The Products U Northern Cuzins Provide In Support Our Vast Hobby !!! MANY THANX !! BD !!! 😉🤗😁🤩🍀🫶🏻🍀🔪‼️💯
Honestly I come to this channel for the sharpening videos and thinning work but could watch a daily video of someone cutting up stuff with a different knife all day.
I'm happy to hear that, thanks buddy!
Completely agree. I bought a 240mm Nigara Hamono months ago at full price, which was still very reasonable. Excellent blade. And love using it for larger veggies and/or lots of production cutting.
I'm glad you're loving it, I'm looking at getting myself a Nigara 240 as well!
I started learning food prep in elementary school from my grandmother who cooked for a living. One thing I've noticed through the years is a lot of people tend to use the wrong knife and my mum was one of them. Whenever I walked in and saw her using a paring knife to cut up vegetables while talking on the phone I'd take a look to see what she wanted to cut up and grab the chef knife, cutting board and finish. I'd put it in bowls or sealable plastic bags. What she didn't use went in the freezer. My sister hates food prep but rather enjoy it. I buy whole chickens and cut them up myself. I'll take a pork tenderloin and make boneless chops out of it. And remember, a sharp knife cuts easier than a dull one which can make it harder to injure yourself.
This is awesome! I was just about to get a Haruyuki Nagisa in 210mm. Going to stop by YVR to day to get the 240 now!!!! Thank you for making the decision easier for me!
Awesome, happy to help!
Beautiful chopping board. What’s the wood?
This is my favorite shape of knife and I use it for almost everything.
Things I covet in this video - Larchwood Canada cutting board, Japanese knife rack, neon sign. 🗡❤
Great job Jacob 🎉
Recently I was on the fence between a 240 gyuto or shorter Santoku. I already have a couple of [German made] older santoku's. I ended up buying a 240 Gyuto at the garage sale thinking it would be only used for large jobs in the kitchen every once and a while. I was wrong. Outside of carefully butchering a duck today with a 135 petty and some shears the 240 has become the primary knife. It gets used nearly every day but make sure you have a XL work space. I hold knifewear and their "sucky" videos for "forcing" me to buy an amazing knife. :)
For myself, I prefer 210mm, but I'm not chef, and I have a small kitchen :D but Guyoto is very useful.
I agree with all of this, and it's why I have 10 x 240mm knives in my kitchen!
You rock!
I use my kobayashi suji 270 for all carving and skinning of fish, but i could also use my 240 gyuto but the suji is just better, but just as a chefs knife the 240 definitely is the best in all avenues, it can be a little new to get used to but in my opinion its the best length for an all purpose chefs knife.
Id say on the off-note that chicks tend to prefer smaller blades so a 210 is a better choice for the mrs as a chefs knife.
OK !! OK!! So I’m Supposed To Be Telling Somebody If This Vid Was Any Good , Well I Luv And Enjoy ALL OF UR VIDS AND CONTENT!!! And Ur Set !!! The Semi Organized MESS Just Works!! Now For If This Vid Works Or Not , Already Ordered A HARAYUKI GOMA GYUTO 240mm And Before Sale Ends Getting Another 240 mm Before Sale Is Over !! ( Tojiro ?) Much Luv For Ur Cleaver Guy !!! His CCH Coverage Was The BOMB 💣!!! 💥Explaining The Ins And Outs Of The Different Models The Long Haired Guy And Asian Guy Always Hilarious, Ur Bald Guy , TAA DAA !! His Videos Always Informative And Entertaining!!! The SOFT SALES PLUG !! Already Mentioned ( Positive Results, Got One , Ordering Another!!😉)Ur Whole Staff , I’ve. Dealt With Very Very Helpful And CRAZEEE KNOWLEDGEABLE!!! And LOOKING 👀 VERY FORWARD TO BOSS MANS VOL 2 Of 🇯🇵 Japanese Chef Knives 🔪!!! All In All U Guys Are Very Good At Communicating Ur Products To Ur Chosen Audience!! Very Professional And Articulate And Eloquent!!! And Sharing Ur Vast Combined Knowledge Of Our Chosen Passion!! So Thanx For All The Great Content And Tons Of Knowledge We Get And The Products U Northern Cuzins Provide In Support Our Vast Hobby !!! MANY THANX !! BD !!! 😉🤗😁🤩🍀🫶🏻🍀🔪‼️💯
Great knife size!
Definitely tempted to pick one up in the near future. Out of curiosity, what's the use case for going 270mm (or higher)?
If you have bigger hands, cut lots of meat, or just love big knives! They're definitely superior for steaks and roasts over a 240.
Hello, i bought a vegetable cleaver and it's been awkward because i'm used to using the rock chop
It definitely takes some practice, but if you get used to using a sliding cut it's awesome!
@KnifewearKnives Could you please make a tutorial?
First Comment! Yes a 240 is good - shave that roast like a pro MF all holiday season. One thing to keep in mind is how large are your boards!! Excellent prices and sharp sale! Prime rib needs to come back on sale in Toronto........
That's a great point about the cutting board! I hope for a prime rib sale here too...
Do you guys ship internationally (France) ?
We sure do!
Just bought a 240 two days ago, rough timing haha
Email us at hello @ knifewear.com and we'll sort you out!
Watching this tells me to get another 240, but wait I already have a few. My wallet is happy the one I want is out of stock 😂
Why not in Montreal?
Language laws are super difficult to work with, especially when most of our packaging is only in Japanese 😅
''I can do fine work with it aswell''.. no u cant.. comon thats where u have ur smaller knives for..I can cut bigger things with a smaller knife aswell..
I also own a slicing knife esp for meat.. rarely ever need to use a big knife.. (i have a 10'' zwilling pro but its just pro at hanging on the wall, mightve used it 1 time in 3 years).
I dont really get the gyuto hype though.. might need to add one to the collection eventually.. im focussing more on the trad japanese shapes for now. Probaby getting a ko-bunka for christmas or a tall shaped petty im not sure yet!
Here's how to do fine work a gyuto:
th-cam.com/video/idSstlMJuLE/w-d-xo.htmlsi=INJA92vKAEfTlX1c&t=837
The answer is, “No, you don’t need this knife”. Peddlers who claim to be founts of truth are scam artists. And, by the way, I’ve been a cook for 50 years.
What knife are you using in this video @knifewear
This one!
knifewear.com/products/haruyuki-shiso-gyuto-240mm?_pos=1&_psq=shiso+240&_ss=e&_v=1.0
OK !! OK!! So I’m Supposed To Be Telling Somebody If This Vid Was Any Good , Well I Luv And Enjoy ALL OF UR VIDS AND CONTENT!!! And Ur Set !!! The Semi Organized MESS Just Works!! Now For If This Vid Works Or Not , Already Ordered A HARAYUKI GOMA GYUTO 240mm And Before Sale Ends Getting Another 240 mm Before Sale Is Over !! ( Tojiro ?) Much Luv For Ur Cleaver Guy !!! His CCH Coverage Was The BOMB 💣!!! 💥Explaining The Ins And Outs Of The Different Models The Long Haired Guy And Asian Guy Always Hilarious, Ur Bald Guy , TAA DAA !! His Videos Always Informative And Entertaining!!! The SOFT SALES PLUG !! Already Mentioned ( Positive Results, Got One , Ordering Another!!😉)Ur Whole Staff , I’ve. Dealt With Very Very Helpful And CRAZEEE KNOWLEDGEABLE!!! And LOOKING 👀 VERY FORWARD TO BOSS MANS VOL 2 Of 🇯🇵 Japanese Chef Knives 🔪!!! All In All U Guys Are Very Good At Communicating Ur Products To Ur Chosen Audience!! Very Professional And Articulate And Eloquent!!! And Sharing Ur Vast Combined Knowledge Of Our Chosen Passion!! So Thanx For All The Great Content And Tons Of Knowledge We Get And The Products U Northern Cuzins Provide In Support Our Vast Hobby !!! MANY THANX !! BD !!! 😉🤗😁🤩🍀🫶🏻🍀🔪‼️💯
Thank you for the love as always! Enjoy your 240s!