Short, sweet and concise. Everyone looking for their first Japanese knife should watch this video. Thank you. For those of you stopping your day to comment on the sound of this video, please tell Cletus I said hello.

I'm the proud owner of a Tsunehisa Ginsan Kiritsuke after some amazing help from Ben in store recently. Great video, very informative and looking forward to more guides, demos or showcases you decide to make!

@chefsedge4952

Жыл бұрын

Happy to help mate!

Audio is stronger on left AirPod for some reason

My blue carbon steel kitchen knife has only needed honing In the 18 months I’ve had it , it’s kept an insane edge compared to my German stainless kitchen knifes that I’ve needed to whetstone a few times since getting the Japanese knife .

Blue Super is the next step up from Blue 1, not 2. Moritaka is actually Warikomi rater than Sanmai, with Sanmai the core steel is visible on the spine, Warikomi is a more rare procedure where they inlay the core steel manually.

@jeffhicks8428

Жыл бұрын

yes

Thanks for this. What is your take on the coreless (dual core) VG2/VG10 damascus blades? Shun has one that looks great. Being solid VG10 has me thinking it would be SUPER fragile?

Very nice video!

Nice shirt, super clean look! Nice blue backlighting.

@chefsedge4952

Жыл бұрын

Thanks Franco!

Hello thanks for your videos, can you tell me what you think about these knife makers? xinzuo, xituo, syokami, turwho and TUO

@einundsiebenziger5488

2 ай бұрын

All mediocre, Chinese internet junk.

@edrecetas

2 ай бұрын

Thamks for your help@@einundsiebenziger5488

Hi, Ben, It's Eric here, your loyal customer. nicely done, good video. Looking forward next video.

@chefsedge4952

Жыл бұрын

Thanks Eric! Glad you enjoyed

There is Blue Paper Super (Aogami Super) it goes 65 HRC How about VG-MAX? Usually that uses Kai Shun

What type of Asian knife would you use to dice/slice a potato, before boiling? Would a gyuto be fine? Even with a higher hardness of like a 64?

@chefsedge4952

Жыл бұрын

Gyuto are perfect for this, the high hardness will just mean longer edge retention. If you have a high-hardness blade that is very thin, be careful around sweet potato or hard root vegetables, twisting or torqueing mid-cut can put stress on the blade.

@icurator2215

Жыл бұрын

ежели для себя резать, то тока нержавейка.. а для остального.. шо хош..

@Galactusz007

11 ай бұрын

Asia is a continent. The best knives hail from Japan.

@einundsiebenziger5488

2 ай бұрын

You do not need a super-hard blade to cut potatoes. It just has to be sharp.

Is there a difference between SK and SKD steel?

@chefsedge4952

Жыл бұрын

Great question! SK is a full carbon tool steel, whereas SKD is classified as a high carbon semi stainless. SKD is a much better steel in our opinion.

How would a powdered stainless preform against a blue super?

@chefsedge4952

Жыл бұрын

I find that powdered stainless like SG2 or HAP40 will hold an edge longer than blue super, and won't rust either. Blue Super is great, but imo sits just under powdered stainless and will need to be kept dry otherwise you'll see some spot rust appear.

@jeffhicks8428

Жыл бұрын

HAP40 is pretty much like super blue super. It's very similar to blue super but taken even further with the alloys. The most common powdered steel used in cutlery is R2. A good R2 is about as hard and fine grained as you'd ever need. The performance will be pretty similar to super blue, but it will be much lower maintenance. I have knives with both steels, but generally prefer blue super because I think it's just cooler.

Just know that you had a KZread channel.... keep coming with a great content

@chefsedge4952

Жыл бұрын

Thankyou!

Very informative, thank you. But poor choice of lighting.

If someone's first getting into Japanese knifes I wouldn't suggest anything over a vg10 imho. js

@einundsiebenziger5488

2 ай бұрын

knives*

Great video, very informative!

@chefsedge4952

Жыл бұрын

Appreciate that Tom!

Enjoyable and informative video. Only one thing I want to say is that you pronounced 銀三 differently. Correctly you should pronounce GIN ( Silver ) as in name Ginsberg or Ginko tree, and SAN ( Three ) as in San Francisco.

Is the sound set on MONO ?? only hear from the left side.... (All sound is working, exept on his video)

I was impressed by the hardness of the Japanese stainless steels being (sometimes well) over 60. In contrast, the most used European steels for knives stay below 60. For example, the highly popular 50CrMoV15 or 440M lies between 54 and 56, while the harder, and somewhat brittle, 440C is still only about 58. How do you explain this difference?

@Rasyad95

10 ай бұрын

Beside steel composition, grain structure and heat treatment plays a vital role too. Perhaps Japanese's has better microstructure than European's.

@benjaminparent4115

8 ай бұрын

One thing to note though is that edge retention is based on three factors, hardness of the steel, hardness of the carbide, and amount of carbide. And well the addition of chromium to steel lead to the creation of chromium carbide that are harder than iron carbide. This means stainless steel tend to have good edge retention capabilities at lower hardness. Also they are many type of stainless style that tend to be hardened near or slightly past 60, this isn't something inherent to japanese steel. It is not hard to find knifes in CPM-S35VN or 14C28N near or slightly above 60, the thing is those steels are rarely used of kitchen knives . Also 440m is an american steel standart, and not european.

@thorwaldjohanson2526

2 ай бұрын

German knives are more heavy duty and wont chip, rust or break as easily. You can use them to cut frozen food and other tough things. This would break your typical japanese knife. It's just different philosophies.

Found this video while looking at swords. As far as im informed for swords carbon steel is often recommended due to the more abuse you put them through. I believe stainless steel is more for display purposes in the sword world.

Since when HAP40 is stainless?

@chefsedge4952

Жыл бұрын

Classified as Powdered Stainless, but semi-stainless is what it really is

I purhase Japanese stainles stell knife from Tiki max 23 euro ? This knife is good o rubich ? What is your opinion ? 😀

@Galactusz007

11 ай бұрын

23 euro? That’s not a Japanese knife…it’s a Chinese made junk disguised as a Japanese knife.

SG2 at edge angle 10 - 12 degree is not difficult for sharpening because of its narrower edge than European knife which is 14 degree.

Kurouchi is pronounced KOO ROH OO CHEE, not "Karachi". It's not a city in Pakistan. Also, AUS-10 has the same general hardness as VG-10, the two steels as basically identical in terms of performance.

@chefsedge4952

Жыл бұрын

Disagree on the A10 and VG10. HRC 58-60 for A10, almost always 60 for VG10

@theredbar-cross8515

Жыл бұрын

@@chefsedge4952 That's just the marketing. The actual hardness depends on heat treatment.

@chefsedge4952

Жыл бұрын

@@theredbar-cross8515 correct, but I rarely ever see good VG10 at 59, and likewise with A10 rarely seen at above 59.

Wicked video

@chefsedge4952

Жыл бұрын

Thanks so much 🤘

ZDP-189 is not stainless at high hardness. And why didn't you mention the best steel category for knives - PM cold work tool steels, like Bohler K390 and Vanadis 4 Extra?

@chefsedge4952

Жыл бұрын

This video is all about Japanese knives, Bohler etc are not used in Japanese knife making.

@gorodph

Жыл бұрын

@@chefsedge4952 If you mean knives made in Japan only, then I agree. But those supersteels I mentioned are definitely used for making gyutos and other japanese style knives.

@einundsiebenziger5488

2 ай бұрын

K390 and Vanadis are steels not suited for the long, thin blades of kitchen knives. They only make sense on folders and outdoor knives.

@gorodph

2 ай бұрын

@@einundsiebenziger5488 Please, stop spreading disinformation! These Bohler-Uddeholm, CMP, Erasteel steels outperform ALL japanese knife steels in kitchen knives, especially in super thin and long chef's knives.

Too much talking bro..

@Galactusz007

11 ай бұрын

Coming from you, a Filipino, that’s hilarious, as your Tagalog sound like a dozen jack hammers going at once…

I wish you'd spoken slower , you already have a weird accent which makes it even harder for people who are non English speakers , that way it'd have been more explanatory for those who care about what you have to say.

White steel are sharper than blue steel.

@einundsiebenziger5488

2 ай бұрын

White steel is* sharper ... and only when sharpened properly.