JAPANESE KNIFE - First Time Japanese Knife Buyers Guide
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- เผยแพร่เมื่อ 27 ก.ค. 2024
- Hey folks, thanks for tuning in as always!
In todays video we're going to talk about all the things you should consider before buying your first Japanese knife. Now we know there are tons of steels, finishes (we've got a video on that!), grinds, handles, HRC ratings and more to consider. At the shop we don't think you should obsess over EVERY little detail for your first knife, while there are some important decisions you have to make, and well touch on all of those in this video!
If you want to see our video on the 5 knife finishes, find it here :
• JAPANESE KNIFE FINISHE...
To find our in stock selection of Japanese knives, stones, and accessories follow the link to our website :
www.sharpknifeshop.com
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Intro : 00:00
Why a Japanese knife : 00:26
Maintenance level : 1:09
Lets talk shapes : 3:51
Handles : 6:47
Quickfire first knife thoughts : 7:54
Thanks for watching! : 9:58 - แนวปฏิบัติและการใช้ชีวิต
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What was your first Japanese knife? Let us know down below!
Miyabi Birchwood. Gotta sell the damn thing!
Fujiwara Nashiji 210mm gyuto!
Just received my first Japanese knife for my birthday. A Takeshi Saji rainbow Damascus petty knife. I love it. Now to look at getting a big brother for it! 😉
210 gyuto, and petty by Kawamura San.
Honesuki Hideo Kitaoka Blue steel n°2
As someone who is a Japanese knife hobbiest, this lecture is really good. This fellow accomplishes a lot in a short time. Two thumbs up.
I haven't bought a Japanese knife yet but I've gotten encouragement to go to Japanese Knife Imports which is within driving distance for me to test out knives in person.
Well worth trying a Japanese knife. So much nicer to use.
I wanted to get a Japanese knife, but I waited until I actually went to Japan and then I bought 4 of them. All beautiful, engraved by hand for me, my girlfriend and my father. Jewels of our kitchens
Thanks a lot for the information it is really helpful because I’m looking for my first Japanese knife. I was looking and checking out for Japanese knife about couple of weeks. I don’t want to buy one and regret it later.
Thank you and I think from long time I didn’t write comments in you tube or maybe my first comment in you tube ever.
You deserve a super star for this not only like button.
⭐️⭐️⭐️⭐️⭐️
Very knowledgeable and informative video! Straight to the point and clear.
Your videos have gotten better since the first ones you guys did. At the beginning the sound was not very good. You have really upped your game.
Great job 👏
really good video with regard to basic info on buying your first Japanese knife.
Kikuichi Warikomi Gold nakiri. Had a couple Zwilling Pro's for work and decided I wanted something different. I still use that knife although it has been primarily commandeered by my vegetarian girlfriend for her meal prep. No big deal, I found it to be a deep rabbit hole and have many other Japanese knives to choose from.
Thanks I just sharpened my first Shasimi Yanagiba knife. For a friend. He played down the quality of it as i think he didn't want me to be nervous. After doing an inspection of it I just sharpened a great knife. (yes with water and diamond stones) Thanks. You commented about a persons favourite knives. I have about 4. Everything from 14 inch carving Knives to my 6 inch lock-back. LOL. The purpose is so wide and varied. I subbed BTW
Great video...wish all those years ago there was a video like this that would have broken things down like this...but then again TH-cam didn't exist and dial up modems were cutting edge technology back then...
My first Japanese knife was and still is (30ish years...a couple of thinnings and many many sharpenings still makes it into the rotation of knives going to work...and still kicking the hell out of butchery and shallots) it's a Kobayashi Dojo petty in blue steel...well maintained and used properly a quality knife will last years...and Gage definitely has quality knives...full disclosure...I have purchased from Sharp knife shop, and honestly elsewhere as well... great store, great selection and great service.
Haha the coffee cup "nice". But a good video, and good tip regarding just get something and don't let the specs spook you out. I was overwhelmed by how much info there was for each knife.
I got all my knives in Kamakura and Yokosuka as I travel to Japan for work often. But this is a good video and informative.
Great vid! Thanks amigo
The Wakizashi I forged. Then I made a Nakiri, a Tanto and now Im working on the Wakizashi's twin.
Forge On!
Hey Jake and Gage! Great work on this channel gents! All your vids are super informative and concise ... Your sharpening content is of particular interest to me. And speaking as a very experienced Japanese knife owner and user and a relatively experienced sharpener too, I was wondering if you wouldn't mind doing a brief and concise(in your usual, most excellent style!😃🙌)vid , breaking down the essentials of strops and stropping? I've recently started stropping as my final sharpening step but feel like I need a little more guidance? Particularly re. the difference and application of smooth vs. suede sides?... Looking forward to all content fellas.. Thanks for your top work!😃🙌🙌
Different strokes for different folks. If, it works use it. Smooth vs suede side? Not all strops are the same. If your stop has a course and fine side like a sharpening stone you start on the course side and then go to the fine. If already sharp you may only need to use the fine side. I strop on my 8 inch grinder fitted with a hard felt wheel.
My goal is to get the job done well, with minimal effort and quickly
Thanks for the info!
Didn't see it mentioned by anyone but there's an editing artifact at 6:28 in the video. Love the video though, thanks!
Always informative, thanks. Will go to Kapabashi when I win the Lotto and fondle a bunch!
Kappabashi is what dreams are made of for kitchen nerds like us haha!
Where I live my local knife shop is Walmart and you know what they have!
In the market to buy a nice Japanese knife for myself and another as a gift. Trying to get as much information as I can get before dropping a nice little bundle of cash on them. Might splurge and get myself two such as a utility smaller and a larger one as well. And get the large one as a gift as well
You can also get tool steel as well and blends there of.
Hope you see this. I’m developing an arthritic condition. It’s getting difficult to cut through thicker/ tougher anythings. I’ve had good results with an Asian vegetable cleaver but it’s 4” depth is difficult to control. Thought I saw a thick backed Japanese katana style chef’s knife somewhere 🤷🏻♂️. Great content by the way 👍
What is the best knife for chopping eggs? Thanks
I'm just a new person trying to get into cooking, and I'm just here for info since I'm looking into buying a knife that will last better than the knifes at work
I hope you found this video helpful! Feel free to email us at info@sharpknifeshop.com if you have any specific questions or if you would like some help picking out your first knife!
@@SharpKnifeShop it did help now i gotta find a place that i can go to and buy it and be able to hold it
Expensive knife won't make your cooking any better... just a reminder
hi gage, last week i baught my first yu kurosaki fujin gyuto 210mm custum handle from your shop, first thing to say is that it arrived 2 days earlier then expected and my parents ABSOLUTLY love to work with the knife and its 4 sure mindblowing beutiful. my question now is... whats the material the handle is made of?? greetings from germany.
Ironic a person in Germany buying Japanese knives through the US. Cameras-many Japanese collect German cameras
First Japanese knife ? Kai Shun classic chef's knife.
Still use it, but I mostly use the Tamahagane Tsubame nowadays.
Is a 120 usd yaxell ketusg2 8in worth it right now on sale from 250?
Where I can buy all these knives?
ok great now i know which knife i need! but... where do buy from? what brands do i trust?
We would love to have you as a customer! Our shop is called SHARPknifeshop.com We are standing by ready to help you via phone, email or the live chat on the website! All of our knives come straight from Japan so you can trust they are all of the highest quality.
And Usuba of course
My first japanese knife was made by some person called takeshi saji also have a set of Tojiro knives
So if i understand correctly, a stainless steel gyuto will require less often sharpening than a carbon steel one right? Cuz i read another article that said it the other way around
Carbon steel is softer than stainless variants which requires more sharpening but also makes sharpening much easier than harder stainless steels.
@@torbendury4374 Not that simple. First of all there are different carbon steels and different stainless steels. Also different methods to sharpen a knife. Thinking microscopically. If you leave a tooth edge it will cut well but dull quickly. Even the direction you run the knife over the stone will effect the life of the edge. hard steel with scratches running lengthwise down the edge is like cutting glass with a glass cutter. You break the glass along the scratch.
Hi man! Nice video :) Was wondering if you have a minute maybe to help me out...I want to buy a kiritsuke knife but my budget is, well, only 40ish euros (max 50)...I came across TUO Kitchen KnifeJapanese Kiritsuke Knife 21.5cm on amazon (the german one, since the US one hates me and doesn't deliver xD), but people seem to be complaining about the handle for some reason. Since this is going to be my first knife of that type, I'm not quite sure what they mean, sounds like the handle is "rough" or something? Would you mind helping me out? Am curious if it can be fixed somehow if it turns out to be, well, crap xD
People complaining. A typical write up or verbal report you will find a complaint about something. It is perfect does not tell you much of value.
Good knives are such specialist items.
Each is designed for a task that helps a professional do a specific task often for hours, or many times a day.
But us amateurs have been sold that we need them. We don’t really.
Could you use the nakiri to cut up meat?
Yes you could, better for flat fish. Although I would just recommend a filet, petty, or chef knife.
I got a knife in the gas station shop for 3,99.
It's great.
Why would I need something better?
I like knife
MHM, I think I missed to using part when it comes to Japanese Knives.
I have a cheap santoku, and it's ausome. Making 2 at the moment and coming along ausome
Where should a buy Japanese knifes?
Knife shops near you or online. There are a few good sites
Masakage Nakiri
Frames need analyzing! Lol
Shun, chef knife 8"
Where can i get in india
A hardness level of 69 can probably cut diamond as if it's tofu
No Huusk? Lol
Japanese 's knives are same as Germany 's knives,...sharp and useful .... japanese 's hand made knifes, are solids as rocks...
Shun classic
No shortage of OPINIONS. I do woodcarving so am anal about steels, tool shape and sharpening. I have a draw full of quality kitchen knives. Like in woodcarving I find that I use mostly 3 knives. One is a broad carbon clad with stainless. It has a thin fragile sharp edge good for vegetables. I would never use a knife, as shown where you raise it up off the cutting board and then come down to cut. While you do it well due to skill the knife looses all control and you can easily cut yourself. In terms of bolsters getting in the way. They do get in the way of many of the sold to amateurs electric sharpeners. Part of cutting with a knife is learning how to properly sharpen a knife. There are many good and some great ways to do it.
It's better to buy a cheap knife and a decent knife sharpener machine.
you know so much about these knifes, yet you don't make the effort to have the respect of right pronounciation. even attempting would go a long way.
Buddy, compare apples to apples. It's very confusing. I'm not a dumb person but your comparing Japanese stainless to Japanese carbon, to something called Henkel to an R2 to a hep 40 to non Japanese stainless to no Japanese carbon. It doesn't make sense. I am an engineer, I took notes, it is impossible to work out exactly what your saying. I understand you feel good about yourself throwing around these technical terms, but anyone who understands them does not need to watch your video.
Thank you for your feedback! Certainly ramble on a bit in the video but that's because this topic is very nuanced. Henckle is a well known german brand that most people are familiar with; that is an example of a non japanese stainless. In the video I said that Japanese Carbon steel will out perform a "run of the mill" stainless steel knife like a henckle. I also say in the video that Japanese stainless steel (R2 or HAP40) will out perform Japanese Carbon steel but will be more difficult to sharpen. Hope that clears things up!
@bikepacker9850 you claim you’re not a dumb person. Lol. Please utilize “you’re and your” correctly. It’s a complete insult to the creator that you wrote: “anyone that understands them does not need to watch your videos.” I beg to question why you watched his video? Go back to engineer school and stop commenting on knives. 😂
No Huusk? Lol
Huusk is chinese 😂 its no where near the quality