Great video, Mike. I just received my large Larch cutting board. I wanted to make sure that I didn’t ruin my first knife right off the bat. Now I’m saving my money for my first Japanese foraged Knife. It will be a Gyuto. Keep up the great work. John
I have a blue steel gyuto knife with a HRC of 64-65 which I use strictly for Vegetables or boneless meat. However all my other knives are misono UX10s, including my honesuki. They have a HRC of about 60. It’s much easier to use a knife and not worry about it chipping when working in a professional kitchen
Mike you rule whenever I see ur mug in the thumbnail I click to watch. The background music for Masakage vs duck pirate didn’t match it was giving me anxiety had to down a Valium with a double vodka you guys are killing me with the bg music choices. I would’ve like to know more about steel types & Rockwell hardness theories on this specific knife when using specifically for poultry as intended? Nonetheless you the goat Mike 🐐
Snobs/ hipster chefs will look down on this but these are super underutilized by the limits of tradition! I personally use a garasuki as my multi protein tool, sometimes paired with a petty makes for a speedy prep breakdown! Cheers
Great stuff - thank you. Been using for a while but never learned to use the heel they way you showed! Also, loved the music - guessing it’s Rush, Saga or another Canadian band?
Quick question, would a Gyuto with a thicker blade and a hard steel be able to work more or less the same way? Not as easy of course but same techniques and everything
Hey Mike, thanks for showing a honesuki doing some things other than poultry breakdown. I had actually been wondering how well it worked for other tasks. My wallet curses you.
Warum man das ganze jetzt mit Heavy Metal Scheiß untermalen muss, erschließt sich mir nicht. Typ ist sympathisch, Video interessant, Messer super, Danke.
@Andrew M the onion is chopped up, and his fingers are intact, so his method works, doesn't it? Seriously, the only thing keeping Knifewear from telling you to bugger off, is the fact that they are trying to sell stuff
Great instruction. I just point out one thing because it really ruins this great demo video. I understand your enthusiasm to make this video super cool, but you move your zoom camera too much. Especially fast zoom in and out in one cut is a really bad idea and make viewers dizzy. The panning, zoom in and out speed are way too fast. Can't even see what's going on. I mean, this is an instructional video, right? not a hollywood SF movie. Please relax and be still. The quality of this video comes from what you teach and people learn from it, not cool camera skills. Oh and another good thing to check is, when you use multiple cameras, please check the color temperature and make it even through the cameras.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Love it! Nice lineup. Next time, I'd love to see an in-depth look at the deba in action, perhaps some different styles/uses. Thanks ya'll!
We'll make it happen!
@@KnifewearKnives Yes, Deba please! 1:15 Arrgh! A little "Pirate Duck Action".
Great video, Mike. I just received my large Larch cutting board. I wanted to make sure that I didn’t ruin my first knife right off the bat. Now I’m saving my money for my first Japanese foraged Knife. It will be a Gyuto. Keep up the great work. John
Fantastic, congrats on the new board!
I have a blue steel gyuto knife with a HRC of 64-65 which I use strictly for Vegetables or boneless meat. However all my other knives are misono UX10s, including my honesuki. They have a HRC of about 60. It’s much easier to use a knife and not worry about it chipping when working in a professional kitchen
This is next on my list
Love my newer Moritaka AS Ishime Honesuki but it was nice to see you using my other one, the Masakage Koishi .. such great tools!
Right on! Glad you enjoyed it!
Nice 👍 i like it! I'm putting on the making list! Looking for interesting kitchen knife designs at the moment. Making some nice ones 😜
I just picked a Honesuki up for the diversty of the knife you demonstrate in this video.
Hey, that's awesome!
that was a good demo of the Honesuki, I love my Masakage Koishi! so versatile.
Thank you, very much.
Nice channel.
This video was very much needed.
Thank you!
no mention of many Honesuki's being single bevel and thus right handed (or left handed if bevel on other side). thanks for the video.
Mike you rule whenever I see ur mug in the thumbnail I click to watch. The background music for Masakage vs duck pirate didn’t match it was giving me anxiety had to down a Valium with a double vodka you guys are killing me with the bg music choices. I would’ve like to know more about steel types & Rockwell hardness theories on this specific knife when using specifically for poultry as intended? Nonetheless you the goat Mike 🐐
The grain on that cutting board is gorgeous❤. Where do I find one like that?
You can grab one here!
knifewear.com/collections/larchwood-canada
Thanks for the demo. Debating whether to get a single or double bevel honesuki.
It's totally personal preference, they both work great! That said, I find double bevel more versatile and better for trimming meat as well.
Snobs/ hipster chefs will look down on this but these are super underutilized by the limits of tradition! I personally use a garasuki as my multi protein tool, sometimes paired with a petty makes for a speedy prep breakdown! Cheers
That's awesome, that's such a great knife!
The camera man did a poor job kept moving the camera away when we needed to see the cutting motion and other important parts
Great job having different knife for duck and different for Fish.. Geeeez
Great stuff - thank you. Been using for a while but never learned to use the heel they way you showed! Also, loved the music - guessing it’s Rush, Saga or another Canadian band?
Well done. Nice professional knives collection 🙃
Thank you!
Hahahahaaaa... this one is really fun to watch.. i think you did a great job there Mike.. 😁😁😁
Good review, good presentation!
Thank you!
Great video Michael. Love my masakage. Will a duck still have the oysters?
Thank you! Indeed they do.
Good job on that fish 👏🏻
Btw, I like that end grain cutting board - who makes that?
Thank you! That's from Larchwood:
knifewear.com/products/larch-wood-end-grain-cutting-board?variant=31481466322992
Yea nice 👍
Quick question, would a Gyuto with a thicker blade and a hard steel be able to work more or less the same way? Not as easy of course but same techniques and everything
Absolutely! A Gyuto is a very versatile knife, and with the right technique you can perform any of these tasks with a Gyuto.
Ho-nes-ki pronunciation in Japanese. great video.
Could you review a Hankotsu please?
We love them! Mike has one on his wall. We know them by the regional name honesuki maru, and they're fantastic. Especially for whole animal butchery!
Do you ever chip the blades on the cutting surface?
Not unless you run the blade into the board aggressively, generally softer hardwoods are fine!
Isn’t honesuki also traditionally single beveled knives ?
Sometimes, but not specifically!
Hey Mike, thanks for showing a honesuki doing some things other than poultry breakdown. I had actually been wondering how well it worked for other tasks. My wallet curses you.
Hahaha, glad we could help!
Did you switch to a bunka at 11:30?
That's the Fujimoto Honesuki which certainly looks bunka-like! knifewear.com/products/fujimoto-nashiji-honesuki-150mm?_pos=1&_sid=edf7816d0&_ss=r
Hmmmm, you may be right... Maybe I *do* need another honesuki...
I need a honesuki as cleaver is nor precise enough for getting meat from chicken bone
Warum man das ganze jetzt mit Heavy Metal Scheiß untermalen muss, erschließt sich mir nicht. Typ ist sympathisch, Video interessant, Messer super, Danke.
I like that pirate 🦆
How to sharpen it ?
We've got a whole playlist on sharpening, feel free to check it out!
Now I'm window shopping for a Honesuki.... my wallet hates you.
Sorry 😉
You found a $500 knife , but couldn't find a $5 chicken to butcher with it
( kinda ironic don't Ya think ) LOL
So true 😂 That's what happens when you work in a knife shop and grocery shop last minute!
Please learn how to cut an onion .. Lordy please! ... Great video Mike!
What about the onion chopping ? He did a great job with it
😂
because there's only 1 way?
@Andrew M the onion is chopped up, and his fingers are intact, so his method works, doesn't it? Seriously, the only thing keeping Knifewear from telling you to bugger off, is the fact that they are trying to sell stuff
In my eyes it was following "the" youtube standard. Now I am curious is there a new standard or people insist on finer details.
Honeski is the proper pronunciation
Like ownski
Great video except for the annoying background music.
Great instruction. I just point out one thing because it really ruins this great demo video. I understand your enthusiasm to make this video super cool, but you move your zoom camera too much. Especially fast zoom in and out in one cut is a really bad idea and make viewers dizzy. The panning, zoom in and out speed are way too fast. Can't even see what's going on.
I mean, this is an instructional video, right? not a hollywood SF movie. Please relax and be still. The quality of this video comes from what you teach and people learn from it, not cool camera skills.
Oh and another good thing to check is, when you use multiple cameras, please check the color temperature and make it even through the cameras.
Thanks for the feedback! This is definitely an issue we noticed and will be addressing on future videos.
The knife for the beef and onion that you used is a kiritsuke not honesuki
It certainly looks like one! It's actually this Fujimoto Nashiji Honesuki:
knifewear.com/products/fujimoto-nashiji-honesuki-150mm?variant=896652050460
worst soundtrack-to-video-content ratio ever
It’s pronounced “hon-es-ke”.
very dizzying video . camera keeps on moving . not entertaining.