What's the best Japanese knife shape?

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[@MxskedTurbo]

I love the sound of that cutting board

[@NadeemKhan-yw1sb]

Love the way he like a real life game 🎮 😂😂character 😉

[@OriginalFallofMind]

Chinese cleaver is definitely the best japanese shape. 😆
I use the Gyuto alot but the petty is very versatile. Especially for trimming.
Realistically, a small Deba is probably the most common

[@KnifewearKnives]

😂

[@gutsglory3625]

Is the chinese cleaver good for grounding meat?

[@billhe9486]

​@@gutsglory3625yes, use its own weight and mince the meat, as well as scrap the meat from the board. I used the CCK cleaver and since the steel is softer compared to japanese steels it wont chip that easy when you hit it against the board.

[@gutsglory3625]

@@billhe9486 i see its really good, just saw a video here in yt using the chinese cleaver looks good. Thicker cleaver might be bad to use since it is heavier right?

[@billhe9486]

@@gutsglory3625 depends on your preference, most Chinese butcher use heavy cleavers to ground meat cuz the weight helps you safe some strength (when you process a large amount), and the chefs I've seen usually just use lighter (vegetable clever) to ground meat since it's quite versatile when it comes to prepping any ingredients.

[@silvershadow1124]

I LOVE the Nakiri, I use mine for almost every vegetable or fruit, because it just works

[@MnPfan]

My personal kit is a petty, nakiri, kiritsuke, cleaver and bread knife.

[@machwind3266]

That would cover everything!

[@JemimahMai]

Love my nakiri, I use it almost everyday!

[@adhamayman2560]

Small but mighty😏

[@gavinmiller10]

what size petty is that?

[@KimchiSpringRoll]

looks like a 5.5 inch to me.

[@michaltaranza365]

Cow Sword FTW

[@christopherarmstrong2710]

Lol, love the editing 👍

[@dkmutube3314]

Customizing character in any massive online game

[@JeffSmith-eq3kc]

My favorite is a Deba but i also live in Southern California and do a lot of fishing.

[@nikchas]

Santoku all the way ♥️

[@iusejitter]

In my opinion bunka is better its similar to sentoku but it's more squeary

[@nikchas]

@@iusejitter too pointy, I've stabbed myself a couple of times just because I find it a bit unnatural to operate with 😂. Although I prefer bigger knifes like Gyuto

[@iusejitter]

@@nikchas I get what you mean that's why I love it the pointy looks so good but I love sentoku ang gyuto too I just got new bunka on the way

[@nikchas]

@@iusejitter I respect your opinion

[@iusejitter]

@@nikchas same about yours all the way.

[@sganet_]

I think the Nakiri, Gyuyo, and the Cleaver covers pretty much all everyday scenarios.

[@keenan6993]

(Paul Walker voice) I want em all.

[@Luke_existent]

Maguro Bocho: basically a sword

[@fourgedmushrooms5958]

Great video Took me a bit to work out the weird arm movement but cool 😎

[@DM-hq3kv]

gyuto, it is almost same use like santoku but you can cut larger parts of meat with gyuto

[@pinikpikantv3555]

I want really badly a real good looking bunka and a kiritsuke. Only have german brands few chefs a decent carving knife and a Chinese cleaver. Among 3 sets of wusthof and zwilling this ones are my go to including the bird beak pairing. Others so come handy occasionally

[@brianamcna]

what’s the best japanese knife? *grabs chinese cleaver*

[@veto_ruben]

very cool

[@dads_diy]

Love it

[@razgrizbird4562]

Santoku or Gyuto for me, but I haven't used a Nakiri so I can't say on that one yet.

[@dendydhenz7611]

Absolutely Gyuto 😁👌

[@mastlucky0468]

Didn't used any of them but i like santoku!!! 😊
& I would like to have 1
For veggies.
& I'm here to search which will be good for mw!
Can anyone suggest me? For purchase 1.
I'm from India

[@KnifewearKnives]

Hey, I really like the Haruyuki Kokuto Santoku. It keeps a great edge and is a super beautiful blade, great for veggies!
knifewear.com/products/haruyuki-kokuto-santoku-165mm?variant=21815176265776

[@justinchimento5654]

I'm a santoku kinda guy

[@Dutchie1899]

I require a looooong knife

[@blessedprosperous1508]

Hi! Your chopping board looks awesome! May I ask where did you buy that?

[@GadgetsGearCoffee]

They sell em!

[@danielterhorst]

Sujihiki! And love to use a petty knife as a steak knife.

[@chefarj]

Petty & gyuto is "BEST FOR ME".

[@chaii_latte]

Cleaver and Santoku

[@Ty26917]

What cutting board is that?

[@l26wang]

A vegetable cleaver smaller than the one shown can literally do all those tasks.

[@mes4925]

Chinese cleaver is my pick

[@darken8649]

I love your videos man. I have had an obsession with Japanese knives for years and you are able to show them to the world in such a great way. Bravo

[@KnifewearKnives]

Thanks so much!

[@Z3R0h3]

What is the Chinese cleaver called like what brand

[@KnifewearKnives]

Hey, that's a CCK cleaver!
knifewear.com/collections/chan-chi-kee-cck

[@lewiscalvert5439]

The way he cut the onion hurts me inside I already leave the root end intact is stops you from crying

[@loicjeannin6233]

Where's my kiritsuke at ?

[@theforum4256]

What is that cutting board?

[@KnifewearKnives]

It's one of these!
knifewear.com/products/larch-wood-end-grain-cutting-board

[@vinhyvegas]

All the above

[@JerrySmith-ih9rd]

Santorum. Every day all day

[@romanticdonkey468]

Was the Petty Knife not sharp? Seems like it was struggling.

[@jiahaotan696]

onion too dense. Little room for board work because of its short height. Possibly a little less sharp than it should be. I keep mine in the 3000 grit range and under for tomatoes, fruits and as a mini- mini slicer... not for onions...

[@KnifewearKnives]

I'm just outta practice 😂

[@joshuavick887]

@@jiahaotan696 yeah I thought that was weird too. Why try and demonstrate the effectiveness of a knife by cutting something it’s not designed for?

[@rohanisidore1890]

Santoku

[@potobserver9191]

I still will never understand why people who cook on youtube insist on cutting onions horizontally. The damn thing is already in layers. What do you think slicing it like that adds?

[@j.m.3038]

Size consistency I guess. The edge is pretty vertical so if you don't cut horizontally (but you really don't need to go deep), the first onion slice would be at least twice longer than the rest.🤔

[@KnifewearKnives]

I don't either, but when I skip that step the whole internet loses their mind 😂

[@potobserver9191]

@Knifewear if you didn't know, then how did you answer the question so perfectly?

[@perniciouspete4986]

The best Japanese knife shape is pointy and sharp on one end and round and dull on the other.

[@KnifewearKnives]

Technically not wrong

[@christophercook6850]

I can cook but my knife skills are stash

[@KnifewearKnives]

I'd say cooking skill is more important, but we have lots of helpful videos on our knife skills playlist!

[@carljeromeaquilos8725]

That's what she said

[@zenster1097]

what is with the mortal kombat stance? lol

[@OriginalFallofMind]

Mortal combat!

[@thewatchersclassroom6774]

sentoku desu

[@monkgaming4625]

Maguro kiri easily

[@klausheisler5014]

I love finding beard hair in my food😅

[@tae912]

😒

[@yo.mama100]

😂 what is this music from Soul Calibur

[@KnifewearKnives]

It's Smash Bros ACTUALLY

[@LA-xj3tz]

Don’t quit your day job!

[@KnifewearKnives]

This is our day job, so thanks!

[@Dan-by2vj]

I don't understand how it makes any difference at all.

[@danjeros117]

Kiritsuke

[@marcosbarboza2837]

Try a ulu and fillet a fish.

[@MrArchiearcher]

Wrong Chinese chef knife for everything

[@pjjjjjjjjjjj8721]

Gg

[@thousandvangs3715]

do more showy poses lmao

[@sirskibds24]

Ronnie?

[@bryangaytan]

I'm trying to petina my badass stainless steel kirisuke also you forgot to mention keritsukes they are nice

[@KnifewearKnives]

I love kiritsukes! Check out our recent video about patinas, it might help.
th-cam.com/video/HuYnZHVCQGE/w-d-xo.html

[@tx-zeh4108]

Santoku