I already know most of this and this is very accurate information. Thank You!

@nadm

2 жыл бұрын

Well I very much appreciate your input. And I definitely appreciate your confirmation.

A very well made video! Thank you for your work on KZread! Best regards from Oldenburg/Germany! Joerg

@nadm

2 жыл бұрын

Thank you 🙏

Thanks for the video. I'm reading about sashimi knives and this was extremely helpful!

@nadm

Жыл бұрын

Good luck in buying one. They're such a specific use but I hope you have something to use it for. God bless.

Great to find your channel! Super helpful

@nadm

2 жыл бұрын

We're just regular people trying to help out and learn together. I appreciate you being here. Please always give any information you have so that we may learn from you. God bless

I have a lovely Yanagiba, I use it for nearly everything, as it is so sharp, it took a while to get used to it, (years ago), but it is such a joy to use, I can't help but use it every time I'm preparing any kind of food..

@nadm

Жыл бұрын

I'm gonna say you've got to have some skill if you're using a single bevel knife to do everything.

Very helpful video. I like how you explained things along the way. I have a feeling my Japanese knife collection is going to grow. 😁

@nadm

2 жыл бұрын

Thank you for your kind words. You don't know how often I feel like I'm rambling but I just try to make sure you get all the facts you can.

Nice cutting demo. I had the honor of observing a Japanese sushi chef in Yamagata cutting sashimi about a week ago. As the last of the cut is made, he uses the blade to lift the piece of fish away from the fillet and then picks up the sliced piece off the blade. It's easier than trying to grab the piece off the fillet after the blade passes through all the way. Also, he sharpens his knife by working on the concave side on the stone first. Then finishes on the beveled side. And he runs his blade lengthwise on the stone, not perpendicular to the stone. High-end knife shops in Tsukiji (in Tokyo) worked their blades the way you did, but at a slight angle and across the stone so sections of the blade are overlapped during the sharpening process. Thanks for taking the time to do all this.

@nadm

9 ай бұрын

I'm definitely not a sushi chef, so I definitely will take your kind words. I appreciate your information and I'm always willing to learn. Unfortunately we don't eat a lot of fish around here. The knives are so beautiful but I have no purpose for them. It's definitely nice to learn something from someone who knows more than me.

Great video and information... great knives

@nadm

2 жыл бұрын

Thank you. Thank you for the support

Thanks for the info!

@nadm

2 жыл бұрын

Thank you for your support!

also when your slicing with a yanagi there is a technique where you straighten the blade just before hitting the board and so that why y get like a 30 degrees beveled edge on the fish and you maintain the blade`s sharpness. another thing iv seen that can be improved is when you start the cut always start with the heel part of the knife. the longer cuts you do the cleaner it is.

@nadm

3 ай бұрын

How does an extremely interesting tip you just gave. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.

Great video 😃🌟

@nadm

3 жыл бұрын

You are very kind. I was very worried about this video. I feel like it’s a beginner video. I don’t know why. I didn’t want to scare away any of the knife nerds.

Great video and information

@nadm

2 жыл бұрын

Glad it was helpful!

I find it interesting that: many sushi chefs use Sujihikis rather that Yanagis due to their ease of sharpening and versatility. Anything you can do with a Yanagi can be done with a Sujihiki; also, many sushi chefs do not know how to properly sharpen their single bevel knives. In general, the learning curve and cutting technique, as well as care of a Yanagi make it pretty impractical for most home cooks. First time I ever cut with one was like driving a car with the steering out of whack. That single bevel makes it go in a funny direction if you are not aware of it. Great video! Come for the knives, stay for the sweet Golden Retriever!

@nadm

2 жыл бұрын

Yes we love our dogs! And I agree I've not seen too many chefs do that but I have seen a couple. It does seem like it's a growing trend

@llltrac9143

2 жыл бұрын

I preferred Sujihiki over Yanagiba because they sharpen faster and can use with any stone brand, with Yanagiba due to the wide bevel if you cares how it look you have to use the right stone or it will look all scratched up. I'm a former sushi chef and had dropped my knives more than I can remember during rush, it's a pain in the butt to fix chips on a Yanagiba.

Yep Cody from the suite like on deck brought me here.

So helpful 🔪💪

@nadm

3 жыл бұрын

Thank you! Please share any information you want to the community. We're all in this together. We're on the same journey. God bless you and thank you for your support!

Hi, I really enjoyed the video! I suggest that in order to have less noise on the darks parts of the image (but also the noise is over some other parts of the frame, not just the really dark spots) you should turn on more lights

@nadm

2 жыл бұрын

Yeah, this is an older video. I don't know what we were doing with our lighting systems at the time. Hopefully we've gotten better in the later videos. We bought lights since this particular video. We actually have to turn lights off in our home to get it balanced.

I own a Japanese-made (I say that, because many are from China pretending to be Japanese). It’s a 300mm Sakai Takayuki Byakko White Tiger steel #1 Kiritsuke Yanagiba. I love it. I’m not a knife expert nor sushi-master by any means, but what a fun knife for cutting sushi rolls and slicing sashimi. I also use it to slice fish for ceviche. I had it for a while now. I take care of it, always wiping off the water and keeping it dry. The reason I bought white steel over the blue aogami is because it’s much easier to sharpen. It’s super sharp. It has developed a nice patina over the years, giving the knife some character. Great video. Love your channel. Subscribed

@eyesears113

Жыл бұрын

BTW, that salmon looked great. How did you prepare it? Did you serve sashimi or pan-seared/grilled that sucker? 😁

@nadm

Жыл бұрын

instagram.com/p/CLamAlWrAY9/?igshid=MzRlODBiNWFlZA==

@nadm

Жыл бұрын

Thank you. I agree with everything you said. Enjoy your beautiful tool in piece of art. It's nice that you appreciate it. It's lucky to have you as its owner.

@eyesears113

Жыл бұрын

@@nadm Why, thank you, Sir!

@eyesears113

Жыл бұрын

@@nadm Man, you got some guns, my man!!! 💪😁

This is very interesting. if only I had seen this video ten years ago...

@nadm

3 жыл бұрын

I’m just curious if you want either one of these knives

@DrGonzibert

3 жыл бұрын

@@nadm I already own a suji and a custom sakimaru takohiki ☺️

I can use it for sashimi?

@nadm

9 ай бұрын

Absolutely, my friend

Good pronunciation with the su-ji-hi-ki (and everything else you said), but the "yanagiba" which is the same phonetic pronunciation as the sujihiki ("ya-na-gi-ba" or ya-nah-gee). Also, well done lighting (that living room is dark, but you killed it with the kitchen video lighting)

@nadm

2 жыл бұрын

Man, you are extremely nice. That video was back in the day. We were messing around. The lighting right now is weird. We're trying to get it right. I appreciate you telling me that cause I'll go back and look at that and see if we can re-create that. I also appreciate your help. That really did help a lot. I've got to teach myself how to say that more often because I said it wrong for so many years. I appreciate your kind words and God bless you for supporting the channel!

Is it possible to use yanagiba for meat slicing such as slicing roasts or stakes? Or it is better to use a sujihiki for those applications? Thanks a lot for your videos!

@nadm

Жыл бұрын

Of course you can. It's just preference. Something is made for something specific. You can use any knife for anything. So I'm just out perform the others.

I bought a 270 Yanagiba from Moritaka Hamono. Technically it's a Sujihiki, being double bevel, however Moritaka doesn't produce single bevel. Even their Debabocho and Honesuki are double. Pointing this out to mention there are always exceptions to "rules".

@nadm

2 жыл бұрын

Yes! I agree with you. I noticed that on many of their styles. I'm not a fan of that. Thank you for pointing it out. I might have to point that out someday on one of the episodes.

@natemccollum3731

2 жыл бұрын

I would argue that the main difference isn’t the fact is single bevel and one is double… if you have a wide bevel Sujhiki- it could be considered a Yanagiba as it can release the fish the way a Yanagi does

I missed this episode

@nadm

Жыл бұрын

Thanks for going back in finding it.

@dimmacommunication

Жыл бұрын

@@nadm It was in the suggested :) 👍

Chef what is the brand of the knife that you used

@nadm

2 жыл бұрын

The description of the knives and links are in the description of this video

do you think single bevel knife cut more delicate and sharp? I don't know why the sushi chefs are using yanagi, I personally think they use it because looks cool lol because double bevel is easier to use and last longer

@nadm

2 жыл бұрын

Hello, I'm sorry it took so long to see this. I don't think they're more delicate. I do think that they can be more sharp. If you get the right one then it can be lightweight. Fish are very delicate. Yes I think that there is a cool factor.

Would have been nice to see you use them both in swapped roles. Yanagiba cutting meat etc. Basically you just mention the construction and no real demonstration of how one is better than the other. I use a yanagiba for beef frequently, nothing wrong with it!

@nadm

2 жыл бұрын

Next time!

cool

@nadm

3 жыл бұрын

thank you

Nice video! Why do master chefs use single bevel Kiritsuke? Is it because they do the fish most of the time?

@nadm

3 жыл бұрын

Now that I don’t know. I’ll have to do my research on that. I don’t like the fact that they’re starting to make the kiritsuke In double bevel. I understand that it’s just a cool shape and an alternative to a normal chef knife. Typically, it’s supposed to be single-sided. It is kind of irritating to me that they strayed from the norm and made one with a 50-50 bevels

@simptrix007

3 жыл бұрын

@@nadm I am guilty of buying Sukenari 50/50 Ginsan Kiritsuke Gyuto myself 🙈. I wanted more different look to my Wusthof than just the handle.

@hjason3917

3 жыл бұрын

Kirisuke profile is more multitasking compared to regular shape, because of the pointing K-tip, can do better precision work, it does requires more skills to handle it. In Japan, usually only head chef uses Kirisuke. Sometimes it’s just personal preference, some sushi chef using sujihiki for fish too, doesn’t have to be yanagiba.

@nadm

3 жыл бұрын

@@hjason3917 I have definitely seen a couple of Japanese sushi chefs use the Sujihiki. It's just that the Yanagiba what is specifically designed to be used with raw fish. You and I both know that you can use any knife at any time for any reason.

@gregorybupp

2 жыл бұрын

It's a nice that when used properly can do everything. This allows them to not have to switch to the Usuba for delicate work - but also use the k tip as a more traditional knife. Idea being it takes more skill to use it in multiple situations - so only head chef has ability to wield it properly.

Are these knives only for right handed people?

@nadm

2 жыл бұрын

Yes, but they do make them for left-handed people. You just have to be very specific when you're looking in the description.

Damn that Kurosaki Yanagiba is razor sharp. How much does it cost?? And where you get it? It's very hard to find Yu Kurosaki Aogami Yanagiba

@nadm

2 жыл бұрын

The current cost, I'll find you a link, if you could find one, would be around $1000. They are very difficult to find. I actually am talking to someone about taking it from me. I think we've closed the deal. You are correct, it is very hard to find. I'll go grab that link for you.

@nadm

2 жыл бұрын

knifewear.com/products/yu-kurosaki-a2-yanagiba-300mm?variant=38168000561326

Thanks for the video. Whats the name/brand of the (plastic) cutting board you are using for the meat?

@nadm

2 жыл бұрын

Wusthof But please check into our new cutting board series that started this week. We had one come out this past Tuesday and other coming up next Tuesday and a humongous be coming out soon but I’m going to be doing a series on all the different cutting boards over the next couple of Tuesdays. There’s some extraordinary cutting boards out there

@xDomGrox

2 жыл бұрын

@@nadm Thanks. I'm looking forward to the cutting board videos. I did a little bit of research and I think you confused Wusthof with Zwilling/Henckels.

@nadm

2 жыл бұрын

@@xDomGrox I have them both and sometimes I do do that and I apologize. I didn't go look. I might've called at the wrong one. It probably is Henckels. I haven't use them in so long. I've been using all the new ones that we're going to do a video on.

@xDomGrox

2 жыл бұрын

@@nadm no worries! Happens to everybody. I recognized it looks like the Zwilling logo, but with only one of the Twins. Turns out Zwilling has a separate international logo, that looks like a cave man.

looks like the meat won't fall out of Yanagiba on its own 😅 for me this thing not suit for family, do you think there is any difference in the feel of the two when slicing fish?

@nadm

2 жыл бұрын

It's been a while since I shot that video so I haven't done the comparison in a long time. I would say that each knife performed well in the task for which it was designed.

Cutting time :) Nice video :) This video star of background is dog :) Waiting so patiently for cuts :) If you have photos of what have you did from this maybe post on FB ;) What book you could recommend about sharpening knives? And what book about knives themselves (geometry, shape, types, material)? I know YT is full of knowledge in these topics. Including your channel of course what I realy enjoyet and bring me a lot of knowledge. But I'm looking for a book so that I can quickly check something or to deepen some topics. And did Ryan come back with some details about grinder and belts?

@nadm

3 жыл бұрын

2x42 from Grainger. I haven’t read any books. I will have to do some research as well. I was taught by Bob Kramer. Thank you for watching the video. I’ll do some research and get back to you. God bless and I’m glad you’re so into it. I can find myself frustrated on certain days. I feel like I know so much and then sometimes it feels like it’s not working. The number one book I would recommend for science though is my knife grinders. They put out a book every single year but they do not use whetstones

@Sanshin04

3 жыл бұрын

@@nadm thanks for your answer to my question. In my opinion you are doing a very good job sharing your experience, techniques and insights with us. It is definitely not easy. It is always easiest to comment on someone when he has never produced anything.

@nadm

3 жыл бұрын

@@Sanshin04 you know, we've been doing this for close to six months. My kitchen is a mess. There are stones everywhere. I have nose out. There's muddy water. I already have so many things on the counter that I have to review. I don't do it before I see you. I do it right then. You're hearing and seeing what I'm hearing and seeing. We have been in this together for a long time. By the way, that's my baby girl. My dog is sent by God to make sure I don't get high blood pressure. She's doing a great job. Thank you for watching

@Sanshin04

3 жыл бұрын

@@nadm God bless you and your family ;)

Just find it (this channel) great content and a very peaceful man behind my phones screen, with that beautiful collection it would be nice to you do a giveaway asking for people’s creativity, like creating a dish, sushi rolls or making some garnish with some cucumbers, carrots, etc. greetings man, God Bless You. 🙏🏻

@nadm

3 жыл бұрын

You are very kind. Thank you. We have been doing giveaways but through Facebook and Instagram. I'm going to be doing one through the channel. I wasn't sure about doing the food because it's a knife channel. That sounds a bit moronic or oxymoronic. I just wasn't sure. We're still filling our way out

@nadm

3 жыл бұрын

I reread this today! It really means something. It hits home really well. Very kind words and I'm very grateful for you.

Your pup waiting for scraps😁

@nadm

3 жыл бұрын

lol

Csak az éle hiányzik...de az nagyon😆

@nadm

Жыл бұрын

Thank you.

Meat slicer is to slice meat, if you want trim need short knife otherwise u are less efficient,losing time with long blade

@nadm

Жыл бұрын

Thank you for that.

sujihiki is not a meat slicer. its a slicer. can slice meat fish ham... also sharpening it is always 80/20 not 50/50.

@nadm

3 ай бұрын

I appreciate the comment in the correction on the meat slicer. As far as the bevel being 50-50, I'm going by the manufacturer, who made it.

Yuh-nah-guh-buh 😆

@nadm

7 ай бұрын

Thank you

6:30 just like this gentleman said he is not a sushi chef, he is actually barely a chef, he only loves knives which is fine with me because it is good that somebody is doing show off (not a review) of these knives, but i can not help and notice his "bad ass" behavior, stature and lack of knowledge on what he is doing .... but i d rather have him keep doing it ... and that yanagiba ... do not ever buy it (unless you are a sushi chef), it is the most useless knife you will own along with any debas or kirtsuke, stick to the guyoto, suntoku and a paring knive ,.... that is all you will ever need

@nadm

2 жыл бұрын

Glad I can entertain you. I am a self trained home cook. I never went to culinary school. I was given the culinary Institute of America handbook and I spent one year cooking everything but I will not try to assume an earned title that so many have worked hard for. I do have a lot of food. Thank you for your support. I hope I don't mess up too bad. I appreciate all constructive criticism. God bless

Why didn’t you show a how the Sujihiki slices the meat?!? You sliced the silver skin and tendons but not the meat. Please do a video showing how the Sujihiki cuts different types of meat. Otherwise the video was very informative.

@nadm

3 жыл бұрын

Thank you. Sometimes in the middle of the moment you just forget to do some of the other stuff. We're definitely still learning as we go. I always appreciate the comments because it helps me. But you are correct, I did not slice like a prime rib. God bless and thanks for watching. And thanks for saying it nicely. There are other people who do not take the time. God bless

@aquaphoenixx

3 жыл бұрын

@@nadm God Bless you and your family as well! This video got me interested in your whole channel. Apart from your obvious interest and knowledge In Japanese knives you have very good timing/pacing from the tempo of your voice to the information you are giving. Not too fast, not too slow, not too much info, not too little. Wish you success with your channel! I am happy that you thought my first comment was nice. (People usually read e-mails in a negative tone) I do not waste time in writing bad/mean comments. It makes no sense and it is making the video more popular/favorable for the algorithm. If I give constructive criticism - it is usually with good intentions on videos I like.

@nadm

3 жыл бұрын

@@aquaphoenixx you and I agree that text has no tone. Unfortunately, a lot of people are in a bad mood when they're reading. That is me sometimes. We try to walk away. I would like to think that people are here to help. We're all in this together. If you look around some other videos, you will see some negative information. I'm sorry to say that people sometimes just want you to notice them. Thank you for being here! God bless

@aquaphoenixx

3 жыл бұрын

@@nadm Thank you for providing Japanese knife content. It is nice to see a channel from someone that is fresh into a topic. The initial enthusiasm is very nice to see and have. I am in the same boat regarding Japanese knives. It is good to see the perspective of a non-Japanese person as well. (This sounds racist but my idea is: someone that did not grow up with Japanese knives) I was thinking that I will stick to Western Knives because of the type of food I am cooking, the ease of use and not worrying so much about breaking and chipping and because of the heavy handles. I decided to buy “just one” Japanese knive and I did. I got a Sujihiki And now I have a few others on order lol A Kiritsuke, Rocking Santoku and a Honesuki lol Wish you success in your channel! And I like the idea of having 1 of each shape for a given size. 🙂 God Bless!

@nadm

3 жыл бұрын

@@aquaphoenixx I have always loved Japanese culture. Their dedication to perfection is commendable. It's nice to see that some of the younger generation are picking it up. Thank you for your compliment. Right now, more than you know, it means a lot to keep going. A lot of money has been spent. We're excited because we are starting to feel like we're in a rhythm. We have a plan. There is a big picture. Thank you