I purchased one of your knives for my wife that looks like damascan steel. Really love the knife and we use it more than any other knife we have. Thanks for a great product.
Why not both? It's a tough decision, but if I were to only get one, I'd would be a honesuki. They're a lot more versatile for land animals, and perfectly good for fish.
Gyuto is the knife east asian countries would use in butchery instead of the scimitars. I personally find gyuto to be superior to the western counterpart, for it's versatility, and for what I call, 'honesty,' for the fact that their flatter profile being better suited for long swooping motion, while also letting the full length of a knife in use.
We love suggestions! We don't really stock Chinese knives at the moment, but we've considered expanding to provide a wider selection. If we do, we'll certainly have a dedicated list!
@@KnifewearKnives I can suggest Xinzuo , love them !! I've got their chef and the gyuto. Being european I mostly use the Chef knife ,it's basically a Zwilling but 3 times less expensive
Oh no! Raw and cooked meat require different edges, sometimes very fine edges slip on the hard crust of a roast, and a slightly rougher edge is more ideal. If you ever want us to give your edge a little more "bite", you can bring it by or mail it in for sharpening!
Very clear description of how to use each knife. Great video Nathan.
Well done. Very clear and informative. Production values are way up. Great close shots of the cuts.
Glad you enjoyed it!
What a fantastic video on knife selection and technique!
Thank you!
I purchased one of your knives for my wife that looks like damascan steel. Really love the knife and we use it more than any other knife we have. Thanks for a great product.
That's awesome, I'm glad you like it!
very good video. Still can't decide between adding a Deba or a honesuki...
Why not both? It's a tough decision, but if I were to only get one, I'd would be a honesuki. They're a lot more versatile for land animals, and perfectly good for fish.
Great video Nathan!! As a home cook, I'm loving the "how to" video's A thought would be to put a link (or at least the name) of the actual knives used
You can find all the knives used in the video listed in the description, as well as links to the website so you can get yourself one!
@@KnifewearKnives I’m a dope! Sorry and thanks
Can I use a yanagiba to slice meat instead of the tsujihiki?
You totally could, it would just feel a little different!
Gyuto is the knife east asian countries would use in butchery instead of the scimitars.
I personally find gyuto to be superior to the western counterpart, for it's versatility, and for what I call, 'honesty,' for the fact that their flatter profile being better suited for long swooping motion, while also letting the full length of a knife in use.
Absolutely agree!
I use a petty for breaking down chickens and it’s fine. You don’t need a dedicated knife for that task.
Petty's definitely work great, we use them lots! Honesukis are also a ton of fun, I use mine for meat and fish as well.
You should open a new playlist for good chinese made knives :) I was skeptical but after I got mine I loved it 👍😁.
No spam ,just a honest opinion.
We love suggestions! We don't really stock Chinese knives at the moment, but we've considered expanding to provide a wider selection. If we do, we'll certainly have a dedicated list!
@@KnifewearKnives I can suggest Xinzuo , love them !!
I've got their chef and the gyuto.
Being european I mostly use the Chef knife ,it's basically a Zwilling but 3 times less expensive
Not a fan of the hammer tone, but that Fujimoto honesuki is on my list.
It's a killer knife, I was blown away by it!
Whenever feasible, One should always try to eat the rude.
Hi,,may I ask what particular pointed knife should I use in stabbing a pig
My gyuto is super sharp but has problems cutting seasoned meat 💔😔
Oh no! Raw and cooked meat require different edges, sometimes very fine edges slip on the hard crust of a roast, and a slightly rougher edge is more ideal. If you ever want us to give your edge a little more "bite", you can bring it by or mail it in for sharpening!
@@KnifewearKnives I'm talking about seasoned meat , like "prosicutto crudo " , for example spanish Hamon serrano ,etc...
No chicken skin … 🧐
I normally eat the skin! Just want to show how to remove it for the skin-phobes out there ;)
YU KUROSAKI R2 SENKO SUJIHIKI 270MM $366...uh I don't think so.
Hey there! Our prices are in Canadian dollars, so they may seem high due to the conversion. I hope that helps!