My cat made out with this knife!
ฝัง
- เผยแพร่เมื่อ 21 พ.ย. 2022
- In this video I'm showing you a Masakage Kumo Nakiri 180mm. It has been in my collection for a couple of years now. Don't use it often (only at home or during a Private Chef gig) since it is definitely not one of my workhorses. But daaaamn-ascus it is prettay!
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I love how your cat seems genuinely interested in your knives 😹. Also, props on your great knife skills 🔪
thanks for making another entertaining video 👍
Nah, my cat is only genuinly interested in food and his own ego. He just doesn't like it when I give my knives so much attention so he'll start acting all cute and sexy just so I give him some attention two.
Thanks for watching and engaging again! 🙏🏾
Great video!
Thank you my fellow chef knife enthusiast! 🙏🏾
Awesome! 😍
🙏🎶🎤🙇
I like that knife. You are completely right that the original VG10 steel from a serious japanese blacksmith is a great steel. The plagiarism are the cause for the bad reputation. I personally never had any issues with my 2 VG10 knives.
That is exactly what I meant to say sir, I totally agree with your 'plagiarism' statement. 👌🏽 I'm fortunate enough to try and buy so many different knives from different makers two. 🙏🏾
Great review video again! Thumbs up!
You should really make a stage photo with all your knives lying in circle around, with you or your cat lying in the center. Joker-Style from the last movie.
Haha, great idea. I think I need a bigger space and more knives though 🤣
One of my first Japanese knives was a Shun (don't hate me) and I can see how someone can get turned off from VG10 - chippy and brittle. But I've had several Sakai Takayuki VG10 knives and they were never chippy and took an edge as good as any of my other carbon or powdered steel knives. That edge might not last quite as long, but in a home environment it was never an issue. It may not be exotic, but with the right heat treat VG10 is a good option.
Hahaha, I won't hate you or anyone for buying a Shun or any Japanese factory knife for that matter. Better yet, my third knife was a Kai Shun Damascus Chuka Bocho.
I heard many stories of people (micro)chipping their VG10, saying that it is too brittle. I for one would always question my own cutting technique and usage of the knife, before I would blame the knife and/or steel. But of course, that is the least popular way of thinking about it.
In my experience and opinion, a well made VG10 blade is as good as most other stainless steel. The edge retention is not up there with the SG2's, ZDP's and what have you. But as I said in the video, there must be a reason why so many quality blade smith's love to make VG10 blades.
A lot of bakeries make their own dough, using the same ingredients as other bakeries, but still I know which particular bakery I prefer to buy my buns for a reason. I do think it depends on the blacksmith working with VG10 that will determine how the knife turns out.
Also, you can't scoff at a steel after one bad experience with one VG10 knife. Only if you have sampled many of them, you can form a real experienced opinion IMHO.. Otherwise you're universe is just too small. It's the same thing as saying say THIS is the beste steel/knife and it is the only one you have/tried.
Like you: you had different experiences with VG10 because you have different variations of makers with the steel.
@@chefknivesenthusiast yes anyone starting out I always recommend VG10 and now I may prefer the edge retention or a different steel, but I'd never turn my nose up at VG10. Again, my Sakai Takayuki VG10 knives served me well for many years and could get as sharp as any of my other knives.
Man that Damascus pattern is truly beautiful...I have a Shiro Kamo in sg2 with a very similar finish (black Damascus) while very beautiful I found that considering how rough the finish is it binds pretty bad to mostly onions ..
Did u find yours to do the same?
Except that the slight abrasive damascus finish is not comfortable to my guiding hands finger when using it for a longer session...I don't really have noticed that issue with this one.
I do really like the looks of the Masakage knives as well. Thinking a Koishi Nakiri will be my next knife, however, I would like a Gyuto from the Zero series. What is the super long knife in the middle of your knife beside the Denka?
That's my 400mm Anryu Mega Long Nakiri or Negikiri or Suikakiri, depending on who and where you ask. Check my video on that knife, you'll like it. Or not. Those are two possible options: th-cam.com/video/Kt9gj0xh0Ks/w-d-xo.html
The Koishi are beauties two and anything from Takeshi Saji (Zero) gets a thumbs up from me.
How do you prevent rust on your carbon steel knife?
It is not as hard as one might think. Just take care of your knife in general. Use your knife properly. Whipe the knife clean with a damp cloth during use. Clean it with a soft sponge and non aggressive dishwashing soap RIGHT after use (so not a minute, or 5 minutes, or 10 minutes...). DRY the knife properly with a kitchen towel and paper towel. Store the knife safely on a knife rack, magnetic knife bar on the wall or something similar.
If you don't use your knife for a while you want to put a thin layer of Tsubaki oil on the whole blade. It will protect the blade from rusting. A carbon knife will start forming a Patina (discolouration) right after your first cut. Don't worry. This is the own defense mechanism of the steel. The Patina will protect the steel from rusting two. Depending on the produce that you cut and the type of carbon steel the Patina can be light/dark grey-ish to almost black, sometimes blue-ish, rainbow-ish, or orange. If the Patina gets too orange or almost red...then you need to start to worry. 😉
Some people choose to force a Patina on their carbon knife instead of letting it develop over time of usage. They use mustard, lemon, coffee or other ingredients that make the blade highly reactive. There are videos to be found on youtube on how to force a patina.
Is the edge length 180mm or is it the blade length? I only see a 165 model on their website.
The spine length is 185mm and the blade length is 165mm. So yeah, I think it is only available as a 165mm. I will change it in the title of my video since the 180mm length I stated is not correct, thanks for making me aware of that. 🙏🏾
First, I like your kimono 👘 you're wearing. Second, I only know that knives are used in the kitchen, are sharp and expensive as hell! Well, third, I love your furbaby. Oh sorry, fourth, I caught the "duck" in the room, uhm didn't really catch it per say!!! 😁😆🤣😜
First, it is not a Komono but just an Indonesian Batik blouse.
Second, quality Japanese kitchen knives can range from $100 - $15000 depending on the maker/steel/etc. But any Japanese knife from a serious bladesmith in the $200-$800 price range will kick ass kitchen.
Third, I love my furbaby two!
Fourth, I'm not sure which 'duck' in the room you've caught....
@@chefknivesenthusiast LMAO 😆😂 The pic with black woman and her statement. Caught me off guard!! And your shirt, 👘 is stylish!
@@patriciarose9532 She spoke facts quite eloquently, we all love and need some variety innour lives 🤷🏾♂️
With your denka nakiri comparison??
My Denka Nakiri is the best performing Nakiri in my collection. The (heat treat) steel is just perfect! It's my go-to Nakiri at work, a true workhorse! But it is definitely not the most good looking Nakiri in my collection.
The Kumo is one of my most beautiful Nakiri's in my collection, but not the best performing Nakiri in general. It does excellent when you have the time to work precisely and calmly, without being in a hurry and under time pressure. But I would not take it with me to work and use it as a workhorse. I mainly use it at home and sometimes use it during a Private Chef gig, because it always has this jaw dropping effect on my guests when I pull this blade out of the leather sheath.
If you need the sheer performance of perfectly heat treated Aogami Super steel --> Denka Nakiri all the way!
If you need eye candy, easy to maintain VG10 steel and a more than decent performing knife at home ---> Kumo Nakiri
Thank you 🙏🏻
I like these knives but hate the tiny tang with glued on handles. It's bad design that would be better had it developed differently. This is more fetishistic than necessary.
I reckon you're more the full tang with bolster type?
IMHO and IME the Japanese are always striving for perfection. Nothing what they're creating as craftsmen is unintentional or cutting corners. They take much pride and honour out of their craft.
I own about 40 Japanese Chef Knives with traditional WA handle ATM and have held and used many more. None of these knives I'd consider a bad design or experienced as such in use. Better yet, I perceive and experience them as highly functional pieces of usable Art.
If you like front heavy knives like me then you actually want to have tiny tangs and light WA handles instead of back heavy full tang with bolster knives. I've had the Western style knives like Wusthoffs, Sabatiers and Zwilling...but after my first Japanese Chef knife there was no turning back.
And if you know how to install a WA handle properly (glued or not) there's nothing fetishistic about it. It works perfectly.
I guess not every design works for everyone. 🤷🏾♂️
I have two stamped Japanese steel knives that cost $3.99 each. 'Santoku's. And a Kramer Zwilling 6" chef knife I bought half price at going out of business sale.(approximately $150) And matching paring knife. Right now all are dull except for paring knife.(I just bought three Arkansas noviculite bench stones that cost as much as the knife.) The high end Japanese knives are often very beautiful but I can't get over the little rat tail tang weakness. I used to know the name of an old master in Japan who made the Chinese cleaver version knife with rivets. I loved that but it was $1100. I still watch the videos of your knives as if I were obsessed about it all. It's interesting.
@@johndonahue4777 U just need to handle the knives a bit more delicate.. i got a few zwilling knives for the rough work and a few japanese ones.. its handwash only.. so the wood handles are fine..u get used to them it fits the lighter blade.. i also have a zwilling pro chefs knive thats like 400 grams.. full tang and all.. but i find it a bit too heavy for comfort.. rather grab anything else really.
I think the 'little rat tail tang' being weak is something you should get out of your head. The friction fit (heating up the tang, burning the handle on the tang, and then sealing it) is as good as it gets. I have Japanese knives that can take a pounding and handle abuse with ease. In my opinion and experience, the WA handle with hidden tang construction is nothing to worry about. Better yet, you can easily replace them if needed/wanted. With a full tang construction, that is quite the operation.
I know a lot of Wester chefs are taught and spoon-fed that a full tang is a must/necessity on a knife. But that's not the case at all.
If what you perceive as a weak, rat tail tang was a risk or in any way not functional for a knife, why are all Japanese makers making them this way for centuries?
It is just different than what you are used to. But guess what. The Japanese cuisine is different. Their knife skills and techniques are different. The purpose of their knives are different.
A YO handle is not stronger than a WA handle, just heavier. And giving a blade more heft and a different balance point than a WA handled knife.
@@chefknivesenthusiast I don't actually know how the Japanese handles are fitted. All the videos of the forge focus on the blade. I can see that the blades are truly masterworks in the best examples. I cut some stale bagels that were like concrete and had to lean over it like I was going for a plange. My hand hurt. I used a Kramer Zwilling chef knife that was made in Japan ironically. It was a real struggle and I thought that if this was Yu Kurasaki gyuto it would probably fly apart. I also one time bought a pair of traditional style Japanese 'pruning' shears and they were beautifully made. I had roses growing and eventually the handles curled together like silly putty and I was sad. They were all steel with a brass bushing around the hinge pin. But they were from the Edo period designs I think. Not great. Soft like butter.