i really love the way andrew talks and describe things. he could literally be talking about toilet paper for hours on end and i would happily listen to him because he is that amazing.
I suspect it'd have to be him actually caring about TP though. My impression is that part of why he's so compelling to listen to/watch is because he seems to genuinely be interested in and care about the stuff he's describing.
As a chef, I find this fascinating. Myself and most of the folks around me use expensive knives everyday. That little bit of maintenance I almost forget about because it’s become so part of my nature like I’d never think about leaving a knife (or a pan) in the sink. But the most important thing is remember they are tools not jewels. Yeah maybe you’ll chip one or drop it on the floor and mess up a tip, but they are great tools and the best thing to do is use them heavily. Using good tools makes a job easier and so much more enjoyable. Plus if you damage one it just means a new knife day isn’t far away.
I love this take. I've been a professional cook for the past seven years and I always use my high end knives at work. I've spoken with so many cooks/chefs that tell me they leave their expensive knives at home and use cheap Victorinox knives at work because they don't want to damage them. That never made any sense to me. I spent a lot of money on my knives because I wanted good workhorse tools, not some fancy pieces of decoration at home. If I'm going to be spending hundreds of dollars on a single knife I am going to get my money's worth from it and if I use it at work that means I'm using it to create more money which can go into new knives. It also makes me enjoy my job more. I get excited when I have a bunch of prep work to do because it means I get to use these really nice knives that I enjoy holding.
Yes, use your knives! Part of my own justification for spending the extra cash on knives that I love to use is that I will want to spend more time in the kitchen. And we have been eating a lot less takeout since!
My own personal knife is a Nenohi, about $900USD. I also Purchased it from Korin and have 0 regrets. It holds it edge, it sharpens really well, it will last me my life time. That being said, I typically use a $50 knife for day to day tasks like quickly dicing an apple or shredding some cabbage. If I'm filming, I use my really nice knife as I'll be using it longer. The home cook doesn't need anything more than $100.
I really like this review. The perspective of a "really interested amateur" who is curious about what the expensive end of a tool/experience it provides. It's kind of my own motto in life. And I have found that with most hobbies/interests out there, just by doing some research and trying a product that might be slightly above the entry level, can actually significantly improve the experience.
I totally second that! I used to hate cycling because my bike was like a 15 year old bike with rusted chains and everything. I went out and bought myself a new bike (I was attracted to the colours) and instantly fell in love. Now I cycle 5 days a week or even 7 days a week if I have time!
He does such a good job of bringing home the key elements in this review as well. I've recently gotten a Miyabi 5000MCD Black Gyutoh (birthday gift from wife!) and I cannot describe the journey I go through each time I use it. I feel he nails the important aspects of these high end knives - both the enjoyment and the "fear" of damaging it. That said, there are Japanese knives available that are of great quality and are well below 500$. Kazoku Kurashikku and Yoshimi Kato for instance are 2 smiths who make great value for money Japanese knives! I'll be sure to invest into a Santoku and a Petty somewhere next year from either of these smiths.
So true...but too many try to buy their way into an interest. One can spent $1500 on a nice Masamoto Yanagiba but will be useless unless you know how to sharpen it correctly. Any knife can be sharpened to pass the paper push test!
@@ToWaum Totally agree on the Santaku knife. Bought a cheapie from All Recipes that cost all of $8, just to tryout the style of knife and I liked the Santaku a lot, despite it's cheapness, yes, it's closer to 6", handle is a tad slippery and a tad too light, but nimble as knives go, but when I bought my MAC Santaku, it's in another world, but the same style. Closer to 7-8", a bit of heft but still lighter than a typical Chef's knife, thus much more nimble than a typical Chef's knife, and yes, paid $150 for it locally, but it is the MSK-65 model, and it's now my go to knife despite having a nice, Gerber (when they still made kitchen knives about 30+ years ago), and it's the 8" version, they even made a 10", which my buddy still has. The Chef's knife feels more clumsy when you compare it to the Santaku, I am finding my knife skills seem to be improving as well with this new knife and I've had it about a year now.
Former chef here, this is my take. Regardless of the price of the knife, the most important things are as follows: Handle, weight and length. You'll want a knife with a handle that's comfortable to use, has the right amount of weight without you struggling to move it, and is the right length for the purpose you have in mind. The actual steel the blade is made from, the hardness, where it's made... those matter far less as a time will come when you use it to the point that it's completely dull and you'll need to sharpen it. I would say that you should invest in good quality whetstones and learn to sharpen the knives yourself as my sharpest knives right now are also my cheapest, costing me less than $50.
Could not agree more. There is no point in owning an extremely great tool if you dont know how to maintain it. Even the sharpest knife will eventually become as dull as a $1 knife if the user doesnt know how to sharpen it
@@bloodhunter9x From i heard , they required less sharpening compare to cheaper ones.
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Agree, i have similar victorinox with wooden handle, and i completely reshaped and resharpened cutting edge. Same with a 5 euro kaufland knife. I can make my knives shave sharp, although there is difference with holding that edge sharper for longer period. Resharpening is as easy as few pulls on diamond / ceramic stone, lets say during you wait for something (waiting for meat to be done), so not some additional time. Knowing how to get a knife sharp is more important than having sharp one in first place.
i agree, but i also think the steel you choose is very important. in my experience white #1 takes a wicked edge and has almost a crispy bite to it, its also very easy to sharpen but its a bit more delicate than other steels i use it for stuff like trimming up cuts of meat where i really want that bite. blue #2 is very robust, the ultimate workhorse steel imo, it wont get as sharp as the white 1, but its still gets very sharp, holds an edge forever, and can take an absolute beating. then ofcourse i like to have a good stainless knife that i can leave out while im doing stuff and dont have to worry about constantly wiping it down and cleaning it. or if you really want to be brutal on your knives then a good german steel for that, but i cant even bare softer steels anymore.
This channel, and watching the Worth It series and Rie, is what made me really want to go to culinary school. I've always had an affinity for cooking, and with my dad having gone to culinary school himself, I really feel like I'd enjoy my time there and be able to do something I'd love with the knowledge. I'm graduating next year and I'll be off the college next fall and I really hold this channel as my real inspiration to wanting to pursue a career in food. Thanks guys. Y'all really make changes and differences.
I hope your dad has taught you a great many things, and made abundantly clear the potential difficulties and stressors of making a career in food. Luck to you in the years ahead ^^ -A cooking school teacher and veteran chef.
My humble two cents about a knife being "worth it". To be able to fully utilize a knife of Japanese type (ie: very hard steel, thin edge and often not fully stainless) you need to RELEARN how you do things, you need to change your routines in the kitchen. That is not easy, BUT: If you manage to do it you have opened up a whole new world of techniques. Your new routines is also very good for your "old" knives: Clean and dry direct, good cutting boards, no scraping, avoid hard surfaces etc, the list is long. I have taken the step into "high maintenance" Japanese knives and i doesn´t look back: Cooking is more fun and the controlled cutting these knives evokes is almost meditative.
Somwbody put it to me this way: a good Japanese knife is akin to a "ferrari" it's smooth, does what you want, and is definitely a step up from your run of the mill knives; good, super sharp Japanese knives are intended, for the most part, to be used in precision work and typical daily cuts. The rule typically is if you can chew it, you can slice it with thay knife. However, just as sports cars cannot be taken off-roading, these knives are not meant for rough grunt work that puts a lot of stress on them. If you have a Japanese knife, always have a back up knife to take on the rougher jobs.
@@EJBen007 True words. It reminds me of what the maker of one of my J-knives said about it: He said that the Pro series was like a Formula 1 car, too extreme for the ordinary user (me), but the one i bought was just a Ferrari....
Add to that list - sharpening. Don't use a standard steel rod or you will ruin your knives. Most people get put off with sharpening stones but they are pretty easy to use after a bit of practice (use your old cheap knife) so many great 'how to' videos on sharpening.
@@brianp9483 Well, to be honest: I assume that people that invests in a Japanese quality knife also invests it the means and knowledge of the maintanaince of said knife. If they don´t well.... Then they have likely destroyed a very nice knife and cheated themself on the money. I can´t cure that......
@@RiderOftheNorth1968 No scraping? I can in depth scrape a whole cutting board and more pulling with two hands with some cheap (steeled) soft steel, but scratching the same wood with a quality knife is not done.
I hope my eyes aren't deceiving me. I saw a man of culture, a unique culture. I saw man of stylized cat drawing culture. I shall call this type of cat drawing style as nameless cat style.
When i bought a knife in that price range, i realised just how sharp i could get it compared to anything i'd owned previous when i cut myself but didn't notice until i found drops of blood on my floor. so sharp i didn't even feel it... and the cut was so clean there's no scaring from the wound, just stuck a plaster on it to keep the 2 edges closed and it healed up completely in a couple of weeks with no mark.
As many have said, I love the way Andrew describes things. And now that he's doing videos like these, he seems to be more invested and free, more himself. I'm 17, and don't really own a knife of my own, but do fancy knives. I like to cook, and one thing I've learnt is that chopping things with that perfect knife is really satisfying and enjoyable. And I wonder if it's just me, but shots of veggies being chopped is really sexy.
If you want to get more into culinary stuff then Justin Khana is someone I've been watching lately and I'm to going culinary school in two months but don't let that scare you off. Food is food so enjoy it
@@chaosnightravngaming88 well, I don't think I'll be attending culinary school any time soon. Or any classes on film-making. Or even fashion designing. I can spend hours and days happily doing any of these, but rn I have to worry about pcm and computers. I mean, I do like these subject and am fascinated to learn more, but I'm not really the kind to "settle" on something. Well, it's a rather popular statement among gen z in India that "You become and engineer before anything else." Quite generalised, but yeah. Also, it's good to have a stable job funding all other of your passions before your passion becomes your job. Also, thanks. I'll check out the channel.
@@idkifitsblueorgrey oh I was just saying if you wanted to just learn more but I didn't mean you have to become a cook or anything but just a recommendation to watch
I went into a Japanese knife store here in my city, I went in with a budget of $300, knowing I could get a really high quality knife with that. The one I ended up buying was $623...it wouldn't let me walk away.
@@kenzaghodbane5890 Actually thank you for clarifying this, without this detail I found the original comment slightly weird and offputtingly invasive. Now it just seems like a sweet inside joke.
I've had the 270 gyuto version of this knife in my work rotation for 10 years and it has been absolutely worth it. Still one of my favorite daily drivers. May 2022, I know he's worried about chipping it, but the steel it's made of was specifically made to be fine grained, able to take a razor edge, and durable, resistant to chipping. While I wouldn't ever try to cut anything frozen, or through bones of any land dwelling food source. The steel in the Suisin Inox Honyaki line of knives is very very chip resistant at least in my experience. IIrc it's one of the sandvick steels that is close to AEB-L in composition with AEB-L being one of the most durable ( resists chipping ) steels if heat treated well.
I love the way Andrew describes things. I can absolutely understand what using a knife like this would be like. Also, I've been wanting this really nice Japanese knife for a while (I forget the name, sorry), and this video was super useful in considering my own kitchen equipment.
It took me YEARS walking in and out of a Japanese knife shop before I worked up the nerve to purchase one...and then I bought a proper gyuto (similar shape to a chef's knife) on one of their yearly sales...I saved up for months and got one that was fairly inexpensive from a really cool blacksmith (I ended up meeting him when he visited from Japan some time later). Still one of the best knives in my kit and despite its simple design, it is quite a showpiece. Sharp, easy to maintain, lightweight, and a joy to use in the kitchen, that knife definitely gets treated better than some people I know 😅
💯 % home cook here, always had a decent knife, used to sharpen it in one of those pull-through thingies, until a friend pointed me to a local knife specialist for sharpening. These guys have a beautiful collection of Japanese knives, so for my birthday last year I got a gorgeous Santoku knife with the hexagonal handle which I love. It was €220 which was a lot of money, but it is a pleasure to cut with, and the ritual of taking care of it is very enjoyable. I pay attention to not do anything that will cause chips, but burs can be sharpened out.
I love all the Worth It vidoes! The first time I saw one, I watched about 20 in one day! It proves the adage: "More expensive is not always better!" I have been in kitchens for over 40 years, and this knife has been my favorite for the past 12 or so years. I aquired this knife in three lengths from Yoshihiro Cutlery: 90mm (paring size), 180mm (santoku size), and 270mm. I can manage just about any task with these three knives along with a Victorinox 6 inch filet knife, I would like to mention that the correct pronunciation of kiritsuke is with the u being silent, ie: kirits-kay. Keep rolling out the great videos!
There really is nothing quite like the feeling of cutting with a real-deal Japanese knife. I actually get excited when I have to do prep because it means I get to use my knife.
Flexing details here that was not talk about enough is his cutting board that featured at the beginning with the cutting of carrots. That cutting board is expensive too, maybe the same price with the $500 knife. I believe it is Japanese-made and it can conserve your knife more in the long run. We need sous vie now
@@coolsexy101 it looks like an Asahi to me. They're good. I own two. Also check out Hasegawa. Not cheap though, but it's definitely recommended if you're going to get a high quality knife.
@@stephen129 Own two Hasegawa, I heard Asahi is amazing too, I wouldn't trade them for any other board. End grain anything doesn't compare to the edge retention you get from the Hi-soft material.
You got taken. You paid $500 for Sandvik 19C27 steel that has an HRC of 60. That’s maybe a $100 knife at best. If someone pointed out that knife to you, and said that was a great deal, they don’t know anything about knives. Korin sells a lot of off brand and Amazon knives at high end prices. There’s lots of legitimate companies that sell authentic and respected Japanese knives made by respected knife makers. Chef Knives To Go, Sharp Knife Shop, Sharp Edge are all fantastic knife shops that handle entry level to high end knives. You could have gotten so much more for your money.
Surprised more people didn't point this out - 60 HRC for $500 (when you can get any Masashi or Moritaka knife for less than that)... definitely hosed at that price point
A knife is not all about the hardness. And the hardness can become a weakness because of the brittleness of it. Therefore great knife makers try to find a good balance. Some knife makers make it very hard and some not so much. A knife is not all about the sharpness. If the knife is thin it can glide through every hard ingredient. And it's not like you can't sharpen a knife to the same degree. It'll just hold for longer. Therefore there are pros and cons for both. It's personal not objective guys.
I can realate, when Pandemic started i got more interesting to "Cooking" im really good at that but "Chopping" & Slicing" was lacking, i was a complete ignorant when it comes to knifes and shapes and styles, material, ETC. basically i felt that i was hurting the tomato trying to slice with non-sharp cheap Knive, I decided to buy a Miyabi Gyutoh and immidiately felt a whole different i just wanted to buy a whole bag of onion just to chop through the first week. Then i found it great a slicing meat, chicken, fish, large vergetable but something was missing. and i added a Yu Kurosaki Senko SG2 Bunka 170mm and waooo Japanese Knifes are not a joke, it feels absolutely amazing just like a therapy you get more engage and Focus.
As someone who works in the hopitality industry, I have myself a $215 210mm gyuto and I immediately noticed the difference between my lower quality german knives. It was one of the best purchases I've made. It makes cooking at home and prepping at work enjoyable. If anybody is thinking about getting a good knife, you should, and if you take good care of it, it can last a long time.
Don't treat them as something that's precious either, at the end of the day they're tools and should be used, you can always rework an edge or a chip on the blade.
Very informative, detailed, and interesting. Your knife cutting technique is great also. Every time I see people, be it on the internet or in real life, use dangerous cutting techniques I always get very anxious that they're about to lop off a finger. The knife is absolutely gorgeous. It's pricey, but I think if you use it frequently, and for many years/decades it's well worth the money.
I really appreciate the thoughtfulness and sincerity in Andrew's words and actions. You can tell he's genuinely interested in learning based on how good his food knowledge and knife skills are.
You are absolutely right about activities that take our focus and help us to almost meditate: cooking, riding a motorbike, gardening, photography, stamp collecting. Everyone has their hobby that gets them into this zone and we should never judge other people's hobbies because we have no interest in that. You love cooking, someone loves stamp collecting - Live and let live!
When it comes to Japanese knives be cautious of the rabbit hole you're going to go down, I had the same reservations on my first high end Japanese knife and that was 150 knives ago. 😄 I truly believe one should have fun and enjoy themselves in the kitchen and nice cutlery and cookware can totally be justified on something that you're going to do anyway, not only for myself but friends and family can also join in and share the cooking festivities. 🌾
Andrew - I love how unbiased and analytical you are, so I truly believe you’re the only man who could tell me whether a stand mixer is genuinely worth it! Please review a stand mixer!
I have no desire to buy a decent knife at this point in my life but listening to someone talk about a topic they are passionate about is so satisfying.
My first reaction was that this is ridiculous. But then I thought, I wear my $500 mechanical wrist watch all the time. Currently eyeing up something in the 1k to 3k range. How is this any different? And yeah, really cool. I can definitely appreciate the skill and knowledge that was used to create the knife.
Agreed, but I think even more than that, daily driving my $100 Seiko (because I work a job where I worry about smashing my nice watches) makes me appreciate the days I get to put on my Tissot or Autodromo that much more, and conversely lets me appreciate the Seiko for how much it can do at its tier.
Their actually very similar in that you get to appreciate a fine piece of craftmanship, some would say art, that is still a functional tool. Also nobody else cares about the cool thing you bought and a majority of people will think you're crazy.
I really like how he speaks. Like when he stops when he wants to emphasize something. I can listen to him talking and that gives me a good night sleep.
I’d be interested in seeing something having to do with pans. Like cast iron or the viral always pan or just expensive pans in general. This was super informative!
Anyone else impressed by Andrew's cutting technique? I'm genuinely impressed, I know he is surrounded by chefs and has obviously picked up some skills from them. But, it's still impressive. Well done Andrew. With any luck, you and your friends might someday open your own restaurant of culinary delights.
hand mixers vs stand mixers. I got a friend who loves to bake but she actually damaged her shoulder. but still won't make the transition to electric mixers. offered to buy her one but the pride is strong. but I feel like electric mixers are an understated Inevitability for home cooks.
Great review. I have a set of Japanese knives (Sakai Takayuki) a Petty, a Mukimono, a Sabaki and a Santoku, they’re all worth the money I spent on them. When you get a Japanese knife you’re not only getting a Japanese blade, it is a well-put piece of work, tradition, craftsmanship in the making, a piece that if you take the corresponding care will last an entire lifetime. Once you buy a Japanese knife you will want to buy the next one… Best
Reasons I love this video: 1) He bought it instead of being sponsored 2) Didn't drop hint to viewers with link to buy at the descriptions section 3) This is an Andrew's video :)
* Andrew describing unboxing something you're excited to receive * * Me empathizing, knowing damn well I feel that way every time I get an Amazon package *
I got myself a 165mm bunka knife for 275$ cad a VG10 just cuz I didn't want to bother with the fragility of a carbon steel and having to wipe it right after cutting something acidic and rust. The knife has changed my life it's so light and cuts well (needs a proper sharpening now after a year) and it is such a pleasure to use. It makes cooking so much more fun now
I've had a stainless chef's knife from Tojiro for a long time, which is easy to use and maintain, and it was a significant upgrade from my older knives. It has 63 layers with a damascus pattern and an elegant handle. It is an excellent, beautiful knife, but it never truly excited me. Something intangible was missing. But then I was in Japan and bought a handmade carbon steel nakiri from the maker himself. This thing has a life of its own. It discolors easily, which I have come to enjoy, because this fine layer of patina is always changing. But it will rust on you immediately, if you leave it wet for just the shortest amount of time. The upside is that its patina will get better and better at protecting against rust with time, so as you age and become more forgetful, your knife will protect itself for you. I'm not gonna lie, it takes discipline and determination to use and care for such a knife, but what you get in return is utter, absolute sharpness. It is downright scary, makes my Tojiro feel like a cheap knife from the supermarket. It brings me such joy every single day, so I highly recommend saving up for one. Go to a store and figure out what you actually want. The most expensive knife might not work for you at all. You pay a lot for appearance and extreme attention to detail with these (slightly pretentious) high-end tools, so make sure you get something that YOU enjoy and intend to use and treasure.
Love Korin. Vincent is a legend. It’s totally worth owning a good knife. It takes a little extra care, but it’ll last forever and do everything you’ll ever need. I own several high end knives and love them.
As a collector of actual combat blades (from knives to swords and everything in between), I found this video interesting. My background makes me see cooking knives devolve into more of those attributes: a tool that can be used for dangerous situations. Yet, the same criteria exist in all blades: Ease of use, utility, maintenance, shape, size etc. I actually enjoyed this video. it relaxed my usual instincts when seeing a knife. Seeing something most people don't think of as a potential weapon to practice with, but as a kitchen implement to help, is a perspective I need to get into.
I think the answer to that question is another question: "Do you love cooking?" if your answer is a firm yes, you need a 500$ kitchen knife in your life
@@DovahHouse some people just won't get it. I spent a "measly" $200 on my knife and it's so much nicer to use than the surprisingly good Ikea knife I was using. The Ikea is let down by the handle shape that discourages a proper pinch grip
Hi chef here my go to knife is an as seen on tv knife I got at Walmart. Thing was like $20 and has been fine for years. Gonna annoy the sharpening stone fanboys while I'm at it, never owned one just use a cheap sharpener I got at a sporting goods store.
I got a Shun VG Max Chef's knife for my birthday, up from a Victorinox Santoku (which is a great knife for the price, upgraded from a Cutco Classic Chef's Knife), and this video is pretty spot-on on the experience of getting a knife upgrade. And I'm glad he mentioned the cons. All the benefits are there if you will use them, but the increased awareness and anxiety about the blade's edge and wanting to maintain it definitely are there too, since a harder edge also means it is more likely to chip rather than bend, meaning grinding rather than honing to fix it. I love using my new knife but I still find myself going back to the old one for quick jobs (like chopping a single item or opening a package of meat) for fear of leaving it out wet.
Great video, and very eloquent explanation of the experience of using top quality Japanese knives. I am well hooked on good Japanese knives. I have close to 100 deba, santoku, usuba, nakiri, petty, sushi type, long slicing type (I forget the Japanese words for them all). I buy them used and restore them, all sharpened to a razor edge, new handle if needed. Some of the older ones have pitting and staining, and that just adds to their appeal. I have made a number of aji kiri type knives, and I really love them. Easily have become my favorite all around kitchen knife. I suggest you try a good little aji kiri and see how it works for you. I also like that phrase "disgustingly sharp", as most of my knives are that way. Scares some people. I love the way it can melt thru a tomato like cutting air. Just subscribed, will watch more soon I guess.
I really appreciate how lovingly you spoke about your new knife. In this regard, I feel that it's a similar experience to upgrading to a more professional musical instrument from a student one. I know that when I bought my pro Yamaha saxophones, they both made me able to produce better tone and demanded more care, which in turn made me a better musician. Also love your culinary tool storage choices, and would be interested in a vid showcasing those. Thanks, Andrew!
Absolutely brilliant video! There is one thing I would like to add though : kiritsukes aren't usually a great knife to start with. This is because they usually have a single beveled blade, which will drift over to one side and wedge more than other knives if you don't make some serious changes in technique. The knife is typically reserved for the chef in Japanese restaurants (a statement of hierarchy) which are cooking much different foods, and because it's the chef's knife it's not really meant for intensive veg cutting (when was the last time you saw the chef mince, dice or julienne 47 carrots?). It has its place and is undoubtedly a brilliant knife for the job, but for most western households, a gyuto, nakiri, santoku or bunka would be a better bet. Have a great day!
Andrew: That drawer knife storage block is meant to store your sharp-edged knives EDGE DOWN for safety. You are just asking for a nasty cut if you are in a rush, distracted, or just get complacent. You may also damage the edge on another knife if you are careless and drop one into the drawer, or just misalign your placement. Love the content. Congrats on your budding knife collection. Quality knives will last a lifetime if well cared-for. Buy a few quality waterstones ( Shapton and Cerax come to mind) to go with them for upkeep/maintenance and learn to sharpen with them properly and they will always be a joy to use. ( a sharp knife is a safer knife to use ).
Refreshing to watch a review from such an honest perspective; your initial reservations and questions reflect what many us, who are not knife experts, or professionals, or fanatics, probably feel about outlaying large sums of money on such kitchen equipment. I'm delighted you came to such a positive conclusion. Your comment at end about petty knives was a welcome bonus, as I've recently been pondering whether to buy one. This is second video today confirming their value, so there you go, decision easy. Thanks, Andrew!
Hi Andrew, I unlearned scraping the cutting board with sharp edge of the knife before I started using Wusthof. When I got Ginsan Wa Kiritsuke Gyuto with polished spine I dont even scrape the cutting board with that knife - either I use my hand or some nearby spoon/fork/butter knife. Next tip dont wash your knife with very hot water it can ruin the heat treatment of the knife.
Japanese knifes are the only way to go! My husband and I met as sushi chefs and our most used knifes are out Japanese ones. So so worth the money!! Also it's very easy to sharpen your own. Also I've watched your videos alot and never noticed anything about our beautiful backsplash behind your stove. My husband now a tile setter looks for 5 seconds and mentioned the tiny slivers on the he right side! Apparently not the most normal way to map a layout. Your knife is very pretty, 💜
Both a $1000 japanese custom and a $125 manufactured german knife will last you a life time. Both will hold an edge for a long time and typically will sharpen well. I think people tend to understate that deciding to buy a knife like this is for function, but also just a deep appreciation for the thought that goes into making such a beautiful and functional piece. These knives are absolutely gorgeous and sometimes buying a knife that makes you want to use it is worth the extra money.
Great information on the knives, even better comments on feeling and being. The enjoyment of the Tactile Experience is over looked and lost without the sense of being present. The example of the Porsche is excellent. I can relate, for I just purchase an Alfa Romeo QV, and just the feel of the steering wheel and the seat change the experience of driving to the store. It all becomes an experience of being in the present moment. We are missing our lives without feeling. Thank you Andrew for sharing.
The narration of the events that lead upto the final moment, is so satisfying. I feel the way he speaks to us in these videos is extremely underrated. Love these videos Andrew!
I bought a nice knife a year or two ago. Great purchase. Same with a whetstone. It’s so nice to have knifes the feel good to use and just glide through the food you’re preparing. It makes me want to cook a lot more when I can do it easily
My first chef knife was that exact model. I loved it in chef school and when I did my internship at restuarants. Then I found my current two knives, a japanese carbonsteel deba and a tamahagane steel knife more in the shape of a traditional french chef knife. Those two combined are really all I need and have been frequently using for the past 5 years as a chef.
I have a 300€ 210mm Gyuto, also handmade in Japan, and I absolutely love it. It's nearly no hassle comared to a "normal" knife. It needs less sharpening actually since it holds the edge better. It only must not stay wet or soaked in stuff like onion juice after use.
I understand your feelings about using the knife. After seeing a favorite chef wax poetic about Shun, I bought a set. Not just one, and entire set. I was not so aware at the time of how brittle they are until I was cooking short ribs. I removed the meat, made a gravy, mashed potatoes and was bringing things to the table. As I passed the counter I bumped the cutting board and the knife fell to the floor. It was a 3 foot fall to a linoleum covered floor and the tip of the knife just disappeared. My knives are mismatched and in horrible condition so my current wife said "Yes, let's get a new set of knives." My focus this time is on Messermeister and German steel. I will need to sharpen them more often, but they are thin and offer a 15 degree angle. But with two young boys living with me now, I won't worry when I find they washed one of my knives and shoved it point down into the knife drying rack.
This was a wonderful video! My knife of choice is a traditional style 180mm gyuto. I find that just long enough without being unweildy. Up until now I figured anything longer than 200mm would just be ridiculous for me, but if anything this video has opened my eyes up a little. Thank you for uploading!
After watching this video, every onion in my kitchen fell into perfect slices on their own. Such satisfying content. Might you review enameled cast iron cookware at one point in the future?
Just made a purchase on a 5.5 inch utility/chef knife by kasumi, I think you can do most of the work with a smaller sized knife and with the shorter blade length you actually get so much more control, note the blade itself is on the thinner end but with the layered steel it still has enough hardness to hold the edge and imo a thinner blade slices and cuts easier.
I chipped a thin hard steel knife on fish bones. You can also put scratches on the edge with grit in vegetables (like the skin on a root vegetable) that are really hard to remove and ruin it for push cutting delicate things. I have a thin soft Swedish steel knife that is amazing to use and maintain. Anyways, I have a variety of knives immediately accessible in a knife block, so the whole premise of this video about a single knife for everything is kinda not the way I work. My expensive knives sit out on show on a magnetic knife rack, only to be used for special occasions.
My favorite knife is a Kamagata Usaba. Bit shorter that yours (220mm) and with a rounded tip at the end, not pointed. I bought it at the Masamoto shop in Tokyo. Being left handed, I would never be able to find it in my home country. This knife is dear to me and is an absolute joy to slice and chop with. So yes: find your knife and go for it, if you can.
@@DovahHouse I have 1 Japanese handmade and 2 hand made knives from a maker in Vancouver. Lynn valley forge. They are way better than any mass made knife i have ever used
I’ve had a nakiri for about a year now and have just got myself a 240mm gyoto. Haven’t used it much yet but so far I get excited every time I grab it. They’re both awesome knives and I can’t wait to add a petty to my collection
i really love the way andrew talks and describe things. he could literally be talking about toilet paper for hours on end and i would happily listen to him because he is that amazing.
I suspect it'd have to be him actually caring about TP though. My impression is that part of why he's so compelling to listen to/watch is because he seems to genuinely be interested in and care about the stuff he's describing.
I just imagined him and James May talking about CHEESE. 🤣
@@Zelmel interesting observation. I agree with you.
As a chef, I find this fascinating. Myself and most of the folks around me use expensive knives everyday. That little bit of maintenance I almost forget about because it’s become so part of my nature like I’d never think about leaving a knife (or a pan) in the sink. But the most important thing is remember they are tools not jewels. Yeah maybe you’ll chip one or drop it on the floor and mess up a tip, but they are great tools and the best thing to do is use them heavily. Using good tools makes a job easier and so much more enjoyable. Plus if you damage one it just means a new knife day isn’t far away.
Also a high end Japanese knife like this one can be reworked if you happen to mess the edge up.
To your point, use it!
Yup my family broke the tip off one of mine I was annoyed but I used the stone to get it back
I love this take. I've been a professional cook for the past seven years and I always use my high end knives at work. I've spoken with so many cooks/chefs that tell me they leave their expensive knives at home and use cheap Victorinox knives at work because they don't want to damage them. That never made any sense to me. I spent a lot of money on my knives because I wanted good workhorse tools, not some fancy pieces of decoration at home. If I'm going to be spending hundreds of dollars on a single knife I am going to get my money's worth from it and if I use it at work that means I'm using it to create more money which can go into new knives. It also makes me enjoy my job more. I get excited when I have a bunch of prep work to do because it means I get to use these really nice knives that I enjoy holding.
I was a bout to comment the same thing
Yes, use your knives! Part of my own justification for spending the extra cash on knives that I love to use is that I will want to spend more time in the kitchen. And we have been eating a lot less takeout since!
Andrew is like the professor whose class I would never miss and even attend it from my grave.
This is so accurate
you have a crush
I would even just sit in his class even if i didn't have it.
@@vexedmum9389 i would be so high i would have to take it twice ?
@@vexedmum9389 same.
My own personal knife is a Nenohi, about $900USD. I also Purchased it from Korin and have 0 regrets. It holds it edge, it sharpens really well, it will last me my life time.
That being said, I typically use a $50 knife for day to day tasks like quickly dicing an apple or shredding some cabbage.
If I'm filming, I use my really nice knife as I'll be using it longer.
The home cook doesn't need anything more than $100.
Over $100 it becomes more about how good it feels to cook with it, rather than how useful it is
knowing that chefpk and i have similar taste in videos makes me happy as i watch his videos also.
Kanetsune is a great entry to the scene IMO
quality comes with a price
Especially if you wait for a knife sale from one of the better Japanese manufacturers.
I really like this review. The perspective of a "really interested amateur" who is curious about what the expensive end of a tool/experience it provides.
It's kind of my own motto in life. And I have found that with most hobbies/interests out there, just by doing some research and trying a product that might be slightly above the entry level, can actually significantly improve the experience.
I totally second that! I used to hate cycling because my bike was like a 15 year old bike with rusted chains and everything. I went out and bought myself a new bike (I was attracted to the colours) and instantly fell in love. Now I cycle 5 days a week or even 7 days a week if I have time!
He does such a good job of bringing home the key elements in this review as well. I've recently gotten a Miyabi 5000MCD Black Gyutoh (birthday gift from wife!) and I cannot describe the journey I go through each time I use it. I feel he nails the important aspects of these high end knives - both the enjoyment and the "fear" of damaging it.
That said, there are Japanese knives available that are of great quality and are well below 500$. Kazoku Kurashikku and Yoshimi Kato for instance are 2 smiths who make great value for money Japanese knives! I'll be sure to invest into a Santoku and a Petty somewhere next year from either of these smiths.
So true...but too many try to buy their way into an interest. One can spent $1500 on a nice Masamoto Yanagiba but will be useless unless you know how to sharpen it correctly. Any knife can be sharpened to pass the paper push test!
@@ToWaum Totally agree on the Santaku knife. Bought a cheapie from All Recipes that cost all of $8, just to tryout the style of knife and I liked the Santaku a lot, despite it's cheapness, yes, it's closer to 6", handle is a tad slippery and a tad too light, but nimble as knives go, but when I bought my MAC Santaku, it's in another world, but the same style. Closer to 7-8", a bit of heft but still lighter than a typical Chef's knife, thus much more nimble than a typical Chef's knife, and yes, paid $150 for it locally, but it is the MSK-65 model, and it's now my go to knife despite having a nice, Gerber (when they still made kitchen knives about 30+ years ago), and it's the 8" version, they even made a 10", which my buddy still has.
The Chef's knife feels more clumsy when you compare it to the Santaku, I am finding my knife skills seem to be improving as well with this new knife and I've had it about a year now.
The amateur part is really the highlight, since he is using the wrong knife, lmao.
Former chef here, this is my take.
Regardless of the price of the knife, the most important things are as follows: Handle, weight and length. You'll want a knife with a handle that's comfortable to use, has the right amount of weight without you struggling to move it, and is the right length for the purpose you have in mind. The actual steel the blade is made from, the hardness, where it's made... those matter far less as a time will come when you use it to the point that it's completely dull and you'll need to sharpen it. I would say that you should invest in good quality whetstones and learn to sharpen the knives yourself as my sharpest knives right now are also my cheapest, costing me less than $50.
Could not agree more. There is no point in owning an extremely great tool if you dont know how to maintain it. Even the sharpest knife will eventually become as dull as a $1 knife if the user doesnt know how to sharpen it
@@bloodhunter9x From i heard , they required less sharpening compare to cheaper ones.
Agree, i have similar victorinox with wooden handle, and i completely reshaped and resharpened cutting edge. Same with a 5 euro kaufland knife. I can make my knives shave sharp, although there is difference with holding that edge sharper for longer period. Resharpening is as easy as few pulls on diamond / ceramic stone, lets say during you wait for something (waiting for meat to be done), so not some additional time. Knowing how to get a knife sharp is more important than having sharp one in first place.
i agree, but i also think the steel you choose is very important. in my experience white #1 takes a wicked edge and has almost a crispy bite to it, its also very easy to sharpen but its a bit more delicate than other steels i use it for stuff like trimming up cuts of meat where i really want that bite. blue #2 is very robust, the ultimate workhorse steel imo, it wont get as sharp as the white 1, but its still gets very sharp, holds an edge forever, and can take an absolute beating. then ofcourse i like to have a good stainless knife that i can leave out while im doing stuff and dont have to worry about constantly wiping it down and cleaning it. or if you really want to be brutal on your knives then a good german steel for that, but i cant even bare softer steels anymore.
This channel, and watching the Worth It series and Rie, is what made me really want to go to culinary school. I've always had an affinity for cooking, and with my dad having gone to culinary school himself, I really feel like I'd enjoy my time there and be able to do something I'd love with the knowledge. I'm graduating next year and I'll be off the college next fall and I really hold this channel as my real inspiration to wanting to pursue a career in food. Thanks guys. Y'all really make changes and differences.
good luck and good for you
good luck!
I hope your dad has taught you a great many things, and made abundantly clear the potential difficulties and stressors of making a career in food.
Luck to you in the years ahead ^^
-A cooking school teacher and veteran chef.
Good luck!!
That's awesome!!! Praying for your new journey ahead
My humble two cents about a knife being "worth it". To be able to fully utilize a knife of Japanese type (ie: very hard steel, thin edge and often not fully stainless) you need to RELEARN how you do things, you need to change your routines in the kitchen. That is not easy, BUT: If you manage to do it you have opened up a whole new world of techniques. Your new routines is also very good for your "old" knives: Clean and dry direct, good cutting boards, no scraping, avoid hard surfaces etc, the list is long. I have taken the step into "high maintenance" Japanese knives and i doesn´t look back: Cooking is more fun and the controlled cutting these knives evokes is almost meditative.
Somwbody put it to me this way: a good Japanese knife is akin to a "ferrari" it's smooth, does what you want, and is definitely a step up from your run of the mill knives; good, super sharp Japanese knives are intended, for the most part, to be used in precision work and typical daily cuts. The rule typically is if you can chew it, you can slice it with thay knife. However, just as sports cars cannot be taken off-roading, these knives are not meant for rough grunt work that puts a lot of stress on them.
If you have a Japanese knife, always have a back up knife to take on the rougher jobs.
@@EJBen007 True words. It reminds me of what the maker of one of my J-knives said about it: He said that the Pro series was like a Formula 1 car, too extreme for the ordinary user (me), but the one i bought was just a Ferrari....
Add to that list - sharpening. Don't use a standard steel rod or you will ruin your knives. Most people get put off with sharpening stones but they are pretty easy to use after a bit of practice (use your old cheap knife) so many great 'how to' videos on sharpening.
@@brianp9483 Well, to be honest: I assume that people that invests in a Japanese quality knife also invests it the means and knowledge of the maintanaince of said knife. If they don´t well.... Then they have likely destroyed a very nice knife and cheated themself on the money. I can´t cure that......
@@RiderOftheNorth1968 No scraping? I can in depth scrape a whole cutting board and more pulling with two hands with some cheap (steeled) soft steel, but scratching the same wood with a quality knife is not done.
I found a new way to describe knife. "Disgustingly sharp"
Very interesting phrase.
I see you are a Man of culture nay A Man of the camp culture.
I hope my eyes aren't deceiving me. I saw a man of culture, a unique culture. I saw man of stylized cat drawing culture. I shall call this type of cat drawing style as nameless cat style.
Helric K whats your pfp?
@@oooofoooof4251 Nameless cat. its a game in google play store its nice.
@@joshuar5394 that's new for me
When i bought a knife in that price range, i realised just how sharp i could get it compared to anything i'd owned previous when i cut myself but didn't notice until i found drops of blood on my floor. so sharp i didn't even feel it... and the cut was so clean there's no scaring from the wound, just stuck a plaster on it to keep the 2 edges closed and it healed up completely in a couple of weeks with no mark.
As many have said, I love the way Andrew describes things. And now that he's doing videos like these, he seems to be more invested and free, more himself.
I'm 17, and don't really own a knife of my own, but do fancy knives. I like to cook, and one thing I've learnt is that chopping things with that perfect knife is really satisfying and enjoyable.
And I wonder if it's just me, but shots of veggies being chopped is really sexy.
If you want to get more into culinary stuff then Justin Khana is someone I've been watching lately and I'm to going culinary school in two months but don't let that scare you off. Food is food so enjoy it
@@chaosnightravngaming88 well, I don't think I'll be attending culinary school any time soon. Or any classes on film-making. Or even fashion designing. I can spend hours and days happily doing any of these, but rn I have to worry about pcm and computers.
I mean, I do like these subject and am fascinated to learn more, but I'm not really the kind to "settle" on something. Well, it's a rather popular statement among gen z in India that "You become and engineer before anything else." Quite generalised, but yeah.
Also, it's good to have a stable job funding all other of your passions before your passion becomes your job.
Also, thanks. I'll check out the channel.
@@idkifitsblueorgrey oh I was just saying if you wanted to just learn more but I didn't mean you have to become a cook or anything but just a recommendation to watch
@@chaosnightravngaming88 got that. And... I actually am interested in becoming one.
I went into a Japanese knife store here in my city, I went in with a budget of $300, knowing I could get a really high quality knife with that. The one I ended up buying was $623...it wouldn't let me walk away.
what a waste lol...
@@rygaros6669 how so?
@@rygaros6669
spending money on something you enjoy or would make you better is never a waste
Life is short. Spend money on things that are meaningful to you. If you have the budget go for it.
written on a 1k smartphone thats used to scroll youtube xdd@@rygaros6669
Andrew's got a new Lady
Who?
the knife
@@Teashoe It’s what Rie calls her knife ( She even calls the days she gets it sharpened “Her lady’s spa day”)
@@kenzaghodbane5890 Actually thank you for clarifying this, without this detail I found the original comment slightly weird and offputtingly invasive. Now it just seems like a sweet inside joke.
You mean he is no longer with that asian guy? At least the knife is asian though.
I've had the 270 gyuto version of this knife in my work rotation for 10 years and it has been absolutely worth it. Still one of my favorite daily drivers. May 2022, I know he's worried about chipping it, but the steel it's made of was specifically made to be fine grained, able to take a razor edge, and durable, resistant to chipping. While I wouldn't ever try to cut anything frozen, or through bones of any land dwelling food source. The steel in the Suisin Inox Honyaki line of knives is very very chip resistant at least in my experience. IIrc it's one of the sandvick steels that is close to AEB-L in composition with AEB-L being one of the most durable ( resists chipping ) steels if heat treated well.
I love the way Andrew describes things. I can absolutely understand what using a knife like this would be like. Also, I've been wanting this really nice Japanese knife for a while (I forget the name, sorry), and this video was super useful in considering my own kitchen equipment.
ooh, are you gonna get them?
@@eldattackkrossa9886 I don’t think yet. But it’s nice to consider!
It took me YEARS walking in and out of a Japanese knife shop before I worked up the nerve to purchase one...and then I bought a proper gyuto (similar shape to a chef's knife) on one of their yearly sales...I saved up for months and got one that was fairly inexpensive from a really cool blacksmith (I ended up meeting him when he visited from Japan some time later). Still one of the best knives in my kit and despite its simple design, it is quite a showpiece.
Sharp, easy to maintain, lightweight, and a joy to use in the kitchen, that knife definitely gets treated better than some people I know 😅
@@EJBen007 Thank you! That's really helpful!
Do it!!! All of my old knives are now used for practice session for sharpening lol
"Unboxing something that you're excited for will never get old." I am totally stealing this.
Inga’s $330 toaster and Andrew’s $500 knife 😂 I love that they’re dipping into their dream kitchen items
Hahahaha I know....it almost feels like the main reason they started ATE to claim these as business expenses 😂😂
@@MJ.unplugged shhhh! The tax people can't know this!
💯 % home cook here, always had a decent knife, used to sharpen it in one of those pull-through thingies, until a friend pointed me to a local knife specialist for sharpening. These guys have a beautiful collection of Japanese knives, so for my birthday last year I got a gorgeous Santoku knife with the hexagonal handle which I love. It was €220 which was a lot of money, but it is a pleasure to cut with, and the ritual of taking care of it is very enjoyable. I pay attention to not do anything that will cause chips, but burs can be sharpened out.
Why is it so satisfying to hear and watch Andrew in his kitchen?
I love all the Worth It vidoes! The first time I saw one, I watched about 20 in one day! It proves the adage: "More expensive is not always better!" I have been in kitchens for over 40 years, and this knife has been my favorite for the past 12 or so years. I aquired this knife in three lengths from Yoshihiro Cutlery: 90mm (paring size), 180mm (santoku size), and 270mm. I can manage just about any task with these three knives along with a Victorinox 6 inch filet knife, I would like to mention that the correct pronunciation of kiritsuke is with the u being silent, ie: kirits-kay. Keep rolling out the great videos!
i love how andrew's just flexing his knife and cutting skills through out the whole video he looks like a professional ngl
There really is nothing quite like the feeling of cutting with a real-deal Japanese knife.
I actually get excited when I have to do prep because it means I get to use my knife.
It's so beautiful, just as an art piece alone it's worth it.
WORTH IT *cue the opening*
I'm interested in the cutting board! Does anyone have any recommendations for a board like that?
Asahi or Hasegawa
Woks across the price ranges would be a great video!!
Title suggestions:
Wokking on sunshine
Wok this way
Wok on the wild side
We will wok you
I wanna wok with you all night
I thought at first glance that his shirt was a chef's uniform.
Flexing details here that was not talk about enough is his cutting board that featured at the beginning with the cutting of carrots. That cutting board is expensive too, maybe the same price with the $500 knife. I believe it is Japanese-made and it can conserve your knife more in the long run. We need sous vie now
whats the name of the cutting board?
@@coolsexy101 there are many brand. It called hi-soft cutting board. The pricier the better the endurance
@@coolsexy101 it looks like an Asahi to me. They're good. I own two. Also check out Hasegawa. Not cheap though, but it's definitely recommended if you're going to get a high quality knife.
@@stephen129 Own two Hasegawa, I heard Asahi is amazing too, I wouldn't trade them for any other board. End grain anything doesn't compare to the edge retention you get from the Hi-soft material.
You got taken. You paid $500 for Sandvik 19C27 steel that has an HRC of 60. That’s maybe a $100 knife at best. If someone pointed out that knife to you, and said that was a great deal, they don’t know anything about knives. Korin sells a lot of off brand and Amazon knives at high end prices. There’s lots of legitimate companies that sell authentic and respected Japanese knives made by respected knife makers. Chef Knives To Go, Sharp Knife Shop, Sharp Edge are all fantastic knife shops that handle entry level to high end knives. You could have gotten so much more for your money.
Surprised more people didn't point this out - 60 HRC for $500 (when you can get any Masashi or Moritaka knife for less than that)... definitely hosed at that price point
Nailed it. Cheap Swedish stainless steel.
interesting he called in a honyaki as well lol...doesnt look like any honyaki ive ever seen, it looks like a straight up stamped piece of steel.
A knife is not all about the hardness. And the hardness can become a weakness because of the brittleness of it. Therefore great knife makers try to find a good balance. Some knife makers make it very hard and some not so much. A knife is not all about the sharpness. If the knife is thin it can glide through every hard ingredient. And it's not like you can't sharpen a knife to the same degree. It'll just hold for longer. Therefore there are pros and cons for both. It's personal not objective guys.
He could’ve buy a hap-40 or an suj-2 one for half the price
I got yoshida hamono ones they are great
Remembering how much Andrew enjoyed the sharp knife in the Eating Your Feed episode 😂
wait what episode is that
I can realate, when Pandemic started i got more interesting to "Cooking" im really good at that but "Chopping" & Slicing" was lacking, i was a complete ignorant when it comes to knifes and shapes and styles, material, ETC. basically i felt that i was hurting the tomato trying to slice with non-sharp cheap Knive, I decided to buy a Miyabi Gyutoh and immidiately felt a whole different i just wanted to buy a whole bag of onion just to chop through the first week. Then i found it great a slicing meat, chicken, fish, large vergetable but something was missing. and i added a Yu Kurosaki Senko SG2 Bunka 170mm and waooo Japanese Knifes are not a joke, it feels absolutely amazing just like a therapy you get more engage and Focus.
i recommend you get a 1000 grit King stone to maintain the edge, happy cooking friend
It’s the calm voices and aesthetic of ATE for me.
As someone who works in the hopitality industry, I have myself a $215 210mm gyuto and I immediately noticed the difference between my lower quality german knives. It was one of the best purchases I've made. It makes cooking at home and prepping at work enjoyable. If anybody is thinking about getting a good knife, you should, and if you take good care of it, it can last a long time.
Don't treat them as something that's precious either, at the end of the day they're tools and should be used, you can always rework an edge or a chip on the blade.
Very informative, detailed, and interesting. Your knife cutting technique is great also. Every time I see people, be it on the internet or in real life, use dangerous cutting techniques I always get very anxious that they're about to lop off a finger. The knife is absolutely gorgeous. It's pricey, but I think if you use it frequently, and for many years/decades it's well worth the money.
I really appreciate the thoughtfulness and sincerity in Andrew's words and actions. You can tell he's genuinely interested in learning based on how good his food knowledge and knife skills are.
Who agrees that this channel has helped them get through quarantine
it's more like it has helped me get through quarantine
Sad, sad people.
Ah yes sad life people
You are absolutely right about activities that take our focus and help us to almost meditate:
cooking, riding a motorbike, gardening, photography, stamp collecting. Everyone has their hobby that gets them into this zone and we should never judge other people's hobbies because we have no interest in that.
You love cooking, someone loves stamp collecting - Live and let live!
My week is incomplete without A.T.E.!
When it comes to Japanese knives be cautious of the rabbit hole you're going to go down, I had the same reservations on my first high end Japanese knife and that was 150 knives ago. 😄
I truly believe one should have fun and enjoy themselves in the kitchen and nice cutlery and cookware can totally be justified on something that you're going to do anyway, not only for myself but friends and family can also join in and share the cooking festivities. 🌾
Andrew - I love how unbiased and analytical you are, so I truly believe you’re the only man who could tell me whether a stand mixer is genuinely worth it! Please review a stand mixer!
I have no desire to buy a decent knife at this point in my life but listening to someone talk about a topic they are passionate about is so satisfying.
My first reaction was that this is ridiculous. But then I thought, I wear my $500 mechanical wrist watch all the time. Currently eyeing up something in the 1k to 3k range. How is this any different? And yeah, really cool. I can definitely appreciate the skill and knowledge that was used to create the knife.
Agreed, but I think even more than that, daily driving my $100 Seiko (because I work a job where I worry about smashing my nice watches) makes me appreciate the days I get to put on my Tissot or Autodromo that much more, and conversely lets me appreciate the Seiko for how much it can do at its tier.
Their actually very similar in that you get to appreciate a fine piece of craftmanship, some would say art, that is still a functional tool. Also nobody else cares about the cool thing you bought and a majority of people will think you're crazy.
I really like how he speaks. Like when he stops when he wants to emphasize something. I can listen to him talking and that gives me a good night sleep.
Only Andrew can coin a phrase like "disgustingly sharp " for a kitchen knife and it would still make sense 🥺
wdym this makes perfect sense in that context
It's called an "oxymoron." Welcome to beginner's Shakespeare and you're welcome.
"I honestly just find the shape satisfying"
Hmm, yeah. As a serial killer, I agree.
I’d be interested in seeing something having to do with pans. Like cast iron or the viral always pan or just expensive pans in general. This was super informative!
Yes, this please! Comparing nonstick/cast iron/stainless steel/carbon steel, pan sizes and shapes, etc!
@@adrieleje851
They had a cast iron ep =)
Not a review, but centered around it
all clad + one of those french carbon steel pan 😎
Anyone else impressed by Andrew's cutting technique? I'm genuinely impressed, I know he is surrounded by chefs and has obviously picked up some skills from them. But, it's still impressive. Well done Andrew. With any luck, you and your friends might someday open your own restaurant of culinary delights.
Ughhh so satisfying to see that sharp knife cutting everything n anything 😩 so cinematic
Love to see andrew go from this clumsy curious guy to this confident guy with decent knife skills and do a lot of advanced stuff.
hand mixers vs stand mixers. I got a friend who loves to bake but she actually damaged her shoulder. but still won't make the transition to electric mixers. offered to buy her one but the pride is strong. but I feel like electric mixers are an understated Inevitability for home cooks.
Great review. I have a set of Japanese knives (Sakai Takayuki) a Petty, a Mukimono, a Sabaki and a Santoku, they’re all worth the money I spent on them.
When you get a Japanese knife you’re not only getting a Japanese blade, it is a well-put piece of work, tradition, craftsmanship in the making, a piece that if you take the corresponding care will last an entire lifetime.
Once you buy a Japanese knife you will want to buy the next one…
Best
Ayeee! Old Andrew is back! The mustache is gonee ✨
Thank god
The fact that I didn't even notice that
Moustache gone, and now a fancy knife experience/review? Coincidence?
Definitely shaved with it. Headcanon
Reasons I love this video:
1) He bought it instead of being sponsored
2) Didn't drop hint to viewers with link to buy at the descriptions section
3) This is an Andrew's video :)
* Andrew describing unboxing something you're excited to receive *
* Me empathizing, knowing damn well I feel that way every time I get an Amazon package *
I got myself a 165mm bunka knife for 275$ cad a VG10 just cuz I didn't want to bother with the fragility of a carbon steel and having to wipe it right after cutting something acidic and rust. The knife has changed my life it's so light and cuts well (needs a proper sharpening now after a year) and it is such a pleasure to use. It makes cooking so much more fun now
I've had a stainless chef's knife from Tojiro for a long time, which is easy to use and maintain, and it was a significant upgrade from my older knives. It has 63 layers with a damascus pattern and an elegant handle. It is an excellent, beautiful knife, but it never truly excited me. Something intangible was missing. But then I was in Japan and bought a handmade carbon steel nakiri from the maker himself. This thing has a life of its own. It discolors easily, which I have come to enjoy, because this fine layer of patina is always changing. But it will rust on you immediately, if you leave it wet for just the shortest amount of time. The upside is that its patina will get better and better at protecting against rust with time, so as you age and become more forgetful, your knife will protect itself for you. I'm not gonna lie, it takes discipline and determination to use and care for such a knife, but what you get in return is utter, absolute sharpness. It is downright scary, makes my Tojiro feel like a cheap knife from the supermarket. It brings me such joy every single day, so I highly recommend saving up for one. Go to a store and figure out what you actually want. The most expensive knife might not work for you at all. You pay a lot for appearance and extreme attention to detail with these (slightly pretentious) high-end tools, so make sure you get something that YOU enjoy and intend to use and treasure.
Love Korin. Vincent is a legend. It’s totally worth owning a good knife. It takes a little extra care, but it’ll last forever and do everything you’ll ever need. I own several high end knives and love them.
Well, this knife is pretty much for everything. IMMA BUY IT!
As a collector of actual combat blades (from knives to swords and everything in between), I found this video interesting. My background makes me see cooking knives devolve into more of those attributes: a tool that can be used for dangerous situations. Yet, the same criteria exist in all blades: Ease of use, utility, maintenance, shape, size etc.
I actually enjoyed this video. it relaxed my usual instincts when seeing a knife. Seeing something most people don't think of as a potential weapon to practice with, but as a kitchen implement to help, is a perspective I need to get into.
I think the answer to that question is another question: "Do you love cooking?" if your answer is a firm yes, you need a 500$ kitchen knife in your life
No thanks
just one? He just got the taste
@@DovahHouse some people just won't get it. I spent a "measly" $200 on my knife and it's so much nicer to use than the surprisingly good Ikea knife I was using. The Ikea is let down by the handle shape that discourages a proper pinch grip
Hi chef here my go to knife is an as seen on tv knife I got at Walmart. Thing was like $20 and has been fine for years. Gonna annoy the sharpening stone fanboys while I'm at it, never owned one just use a cheap sharpener I got at a sporting goods store.
@@foxxygranpa87 the pull throughs work fine enough, but you get a WAY better edge with a stone. stones aren't even hard to use
I got a Shun VG Max Chef's knife for my birthday, up from a Victorinox Santoku (which is a great knife for the price, upgraded from a Cutco Classic Chef's Knife), and this video is pretty spot-on on the experience of getting a knife upgrade.
And I'm glad he mentioned the cons. All the benefits are there if you will use them, but the increased awareness and anxiety about the blade's edge and wanting to maintain it definitely are there too, since a harder edge also means it is more likely to chip rather than bend, meaning grinding rather than honing to fix it. I love using my new knife but I still find myself going back to the old one for quick jobs (like chopping a single item or opening a package of meat) for fear of leaving it out wet.
"I find the shape very satisfying." Thats what she said.
I bought this knife and I've used it a few times already. I just sliced my thumb nail tonight. It's so sharp and I love it!
Just casually flexing those restaurant quality dishes while describing a knife lol but that was one of the best reviews of an item I’ve watched
Great video, and very eloquent explanation of the experience of using top quality Japanese knives. I am well hooked on good Japanese knives. I have close to 100 deba, santoku, usuba, nakiri, petty, sushi type, long slicing type (I forget the Japanese words for them all). I buy them used and restore them, all sharpened to a razor edge, new handle if needed. Some of the older ones have pitting and staining, and that just adds to their appeal. I have made a number of aji kiri type knives, and I really love them. Easily have become my favorite all around kitchen knife. I suggest you try a good little aji kiri and see how it works for you. I also like that phrase "disgustingly sharp", as most of my knives are that way. Scares some people. I love the way it can melt thru a tomato like cutting air. Just subscribed, will watch more soon I guess.
I really appreciate how lovingly you spoke about your new knife. In this regard, I feel that it's a similar experience to upgrading to a more professional musical instrument from a student one. I know that when I bought my pro Yamaha saxophones, they both made me able to produce better tone and demanded more care, which in turn made me a better musician. Also love your culinary tool storage choices, and would be interested in a vid showcasing those. Thanks, Andrew!
Absolutely brilliant video! There is one thing I would like to add though : kiritsukes aren't usually a great knife to start with. This is because they usually have a single beveled blade, which will drift over to one side and wedge more than other knives if you don't make some serious changes in technique.
The knife is typically reserved for the chef in Japanese restaurants (a statement of hierarchy) which are cooking much different foods, and because it's the chef's knife it's not really meant for intensive veg cutting (when was the last time you saw the chef mince, dice or julienne 47 carrots?). It has its place and is undoubtedly a brilliant knife for the job, but for most western households, a gyuto, nakiri, santoku or bunka would be a better bet.
Have a great day!
Andrew: That drawer knife storage block is meant to store your sharp-edged knives EDGE DOWN for safety. You are just asking for a nasty cut if you are in a rush, distracted, or just get complacent. You may also damage the edge on another knife if you are careless and drop one into the drawer, or just misalign your placement.
Love the content. Congrats on your budding knife collection. Quality knives will last a lifetime if well cared-for. Buy a few quality waterstones ( Shapton and Cerax come to mind) to go with them for upkeep/maintenance and learn to sharpen with them properly and they will always be a joy to use. ( a sharp knife is a safer knife to use ).
Refreshing to watch a review from such an honest perspective; your initial reservations and questions reflect what many us, who are not knife experts, or professionals, or fanatics, probably feel about outlaying large sums of money on such kitchen equipment. I'm delighted you came to such a positive conclusion. Your comment at end about petty knives was a welcome bonus, as I've recently been pondering whether to buy one. This is second video today confirming their value, so there you go, decision easy. Thanks, Andrew!
You've transitioned from being a newbie person curious about how cooking works to a solid cook! Great job
Hi Andrew, I unlearned scraping the cutting board with sharp edge of the knife before I started using Wusthof. When I got Ginsan Wa Kiritsuke Gyuto with polished spine I dont even scrape the cutting board with that knife - either I use my hand or some nearby spoon/fork/butter knife. Next tip dont wash your knife with very hot water it can ruin the heat treatment of the knife.
Ok after watching this I fell in love with this kinfe, that's a problem. I can't afford it :D
Japanese knifes are the only way to go! My husband and I met as sushi chefs and our most used knifes are out Japanese ones. So so worth the money!! Also it's very easy to sharpen your own.
Also I've watched your videos alot and never noticed anything about our beautiful backsplash behind your stove. My husband now a tile setter looks for 5 seconds and mentioned the tiny slivers on the he right side! Apparently not the most normal way to map a layout.
Your knife is very pretty, 💜
"Y'all wanna see my knife collection?"
"...yes..."
beautiful descriptions, thank you
Okay this just made me more hungry than I already am
His intro is my favorite! A simple, hello. It's such a nice break from the internet's crazy over excitement.
Both a $1000 japanese custom and a $125 manufactured german knife will last you a life time. Both will hold an edge for a long time and typically will sharpen well. I think people tend to understate that deciding to buy a knife like this is for function, but also just a deep appreciation for the thought that goes into making such a beautiful and functional piece. These knives are absolutely gorgeous and sometimes buying a knife that makes you want to use it is worth the extra money.
Great information on the knives, even better comments on feeling and being. The enjoyment of the Tactile Experience is over looked and lost without the sense of being present. The example of the Porsche is excellent. I can relate, for I just purchase an Alfa Romeo QV, and just the feel of the steering wheel and the seat change the experience of driving to the store. It all becomes an experience of being in the present moment. We are missing our lives without feeling. Thank you Andrew for sharing.
all these hot Andrews on TH-cam showing me how to cook, like yeah I'm preheating but not my oven
This made me giggle 😂😂😂
The narration of the events that lead upto the final moment, is so satisfying. I feel the way he speaks to us in these videos is extremely underrated. Love these videos Andrew!
Answer is yes. And once you start, you really can't go back
I bought a nice knife a year or two ago. Great purchase. Same with a whetstone. It’s so nice to have knifes the feel good to use and just glide through the food you’re preparing. It makes me want to cook a lot more when I can do it easily
Knife review! do comparison like worth it! for Japanese, German. etc.
the first 30 seconds. i already want it. the most expensive knife, it is a pleasure everytime you use it
My knife search ended at Chroma Type 301 designed by Porsche.
Not everyone's bag, but I love it. It's like an extension of my arm.
Good idea. I bought global knifes..
My first chef knife was that exact model. I loved it in chef school and when I did my internship at restuarants. Then I found my current two knives, a japanese carbonsteel deba and a tamahagane steel knife more in the shape of a traditional french chef knife. Those two combined are really all I need and have been frequently using for the past 5 years as a chef.
I have a 300€ 210mm Gyuto, also handmade in Japan, and I absolutely love it. It's nearly no hassle comared to a "normal" knife. It needs less sharpening actually since it holds the edge better. It only must not stay wet or soaked in stuff like onion juice after use.
It took me some time to realize, that Andrew *shaved his MUSTACHE*
Probably used the petty(?) knife =))))
I understand your feelings about using the knife. After seeing a favorite chef wax poetic about Shun, I bought a set. Not just one, and entire set. I was not so aware at the time of how brittle they are until I was cooking short ribs. I removed the meat, made a gravy, mashed potatoes and was bringing things to the table. As I passed the counter I bumped the cutting board and the knife fell to the floor. It was a 3 foot fall to a linoleum covered floor and the tip of the knife just disappeared. My knives are mismatched and in horrible condition so my current wife said "Yes, let's get a new set of knives." My focus this time is on Messermeister and German steel. I will need to sharpen them more often, but they are thin and offer a 15 degree angle. But with two young boys living with me now, I won't worry when I find they washed one of my knives and shoved it point down into the knife drying rack.
please do a fancy pot review (not weed lol)
This was a wonderful video! My knife of choice is a traditional style 180mm gyuto. I find that just long enough without being unweildy. Up until now I figured anything longer than 200mm would just be ridiculous for me, but if anything this video has opened my eyes up a little. Thank you for uploading!
After watching this video, every onion in my kitchen fell into perfect slices on their own. Such satisfying content. Might you review enameled cast iron cookware at one point in the future?
Just made a purchase on a 5.5 inch utility/chef knife by kasumi, I think you can do most of the work with a smaller sized knife and with the shorter blade length you actually get so much more control, note the blade itself is on the thinner end but with the layered steel it still has enough hardness to hold the edge and imo a thinner blade slices and cuts easier.
This knife wasn't made for tomatoes, but instead for truffles, sea cucumbers and wagyu meat
I chipped a thin hard steel knife on fish bones. You can also put scratches on the edge with grit in vegetables (like the skin on a root vegetable) that are really hard to remove and ruin it for push cutting delicate things. I have a thin soft Swedish steel knife that is amazing to use and maintain. Anyways, I have a variety of knives immediately accessible in a knife block, so the whole premise of this video about a single knife for everything is kinda not the way I work. My expensive knives sit out on show on a magnetic knife rack, only to be used for special occasions.
Popular opinion: Japanese knives are better than that overpriced $800 knife
My favorite knife is a Kamagata Usaba. Bit shorter that yours (220mm) and with a rounded tip at the end, not pointed. I bought it at the Masamoto shop in Tokyo. Being left handed, I would never be able to find it in my home country. This knife is dear to me and is an absolute joy to slice and chop with. So yes: find your knife and go for it, if you can.
People: expensive knife is better
Me: KNIFE IS KNIFE
Edit: its a joke, it means that at the end of the day. Its still a knife
Then even after this video, you don't get the point.
No no no. That's like all cars and planes are the same
@@ryanreid8608 lol if u got the $ to buy the knife good for u
@@DovahHouse I have 1 Japanese handmade and 2 hand made knives from a maker in Vancouver. Lynn valley forge. They are way better than any mass made knife i have ever used
Tools like this is what makes cooking sensual, and therefore, worthwhile.
Is it just me or is this video actually seductive?
Probably just me TT
It’s just u
I’ve had a nakiri for about a year now and have just got myself a 240mm gyoto. Haven’t used it much yet but so far I get excited every time I grab it. They’re both awesome knives and I can’t wait to add a petty to my collection