Why is this video only less than 10 minutes? I've had lectures way more boring lasting way longer... Please keep these kind of video's coming man, you guys at Knifewear rock so hard, I almost want to move from Amsterdam to Canada and work for/with you guys.

@KnifewearKnives

2 жыл бұрын

Haha, we wanted to keep it concise, but there'll be more in future! Thanks for the love man!

I can't help but go back to my nakiri in shirogami 2 every time. It's like a big razor. Has a bigger yet light, stable feel. The only downside is the rounded tip when dicing onions, but the tip also makes it glide effortlessly with just the weight of the blade when slicing. It's just falls through cabbage and Romain regardless of its lack of weight.

I recently got interested in this subject for purpose of making some, and was surprised how interesting the history was. Very inspiring, I can imagine the chef's and smiths collaborating to refine the designs. Great to see them taking inspiration from everyone and not sticking to tradition.

Very informative video. Thank you Naoto.

Nice, I'll take 3 of each!

Very instructive. Un couteau de chef et un petit couteau is all you need. We French know cooking stuff! I like the kiritsuke shape though.

awesome presentation .. thank you!

@KnifewearKnives

2 жыл бұрын

Glad you liked it!

Very nice rundown! The only one I'm still curious about is the kiritsuke since it too is another multipurpose knife

@KnifewearKnives

3 жыл бұрын

Don't worry, we'll have more of these down the road!

Thank you! It makes me want to learn more!

@KnifewearKnives

3 жыл бұрын

Happy to hear that!

Very well done, thank you.

@KnifewearKnives

3 жыл бұрын

Thank you!

Excellent! merci beaucoup.

That was pretty damn cool. Thanks for the lesson!

@KnifewearKnives

3 жыл бұрын

Thank you for watching!

Nice . informative. But I came here to find out about the knives used in cutting bluefin . specifically the tear dropped meat cleaver.

Thanks for the nice history lesson.

@KnifewearKnives

2 жыл бұрын

Thanks for watching!

@londiniumarmoury7037

2 жыл бұрын

@@KnifewearKnives Pleasure was mine.

I love the names! Western knives are named after the task they do or a famous brand. Japanese knives have much more interesting names.

I do wonder if someone would just use their tantō to cook it would definitely work

The current Japanese knife mania is a relatively new thing. German, French and Middle Eastern cutlery design are much older. The Japanese factory area does produce nice blades but they are no better than any other quality knife makers wares.

@dayannahkali

Жыл бұрын

They use harder steels, 59-67 hrc, wich have different qualities than European 56-58 hrc blades.

Unforunately you don't mention the importance of the portuguese in the japanese knives history. The portuguese brought tobacco to japan and the first knives were to cut tobacco.

@KnifewearKnives

3 жыл бұрын

That's super interesting!

@kevinkent627

2 жыл бұрын

I'm pretty sure that the Japanese were cutting and eating food before Europeans arrived. I might be wrong though, I've been wrong before.