Best demonstration of claw grip I've seen so far. Thanks

Nakiri knives are great as you’ve demonstrated. The wide surface area makes them great for transferring foods from board to container. Sharp, agile and versatile!

I thought this was supposed to be about the Nakiri, but this is largely about techniques that could be applied to any knife.

I like these types of videos, not a lot of videos on proper knife usage like this

Excellent - I am definitely getting one of these knives, as I cut up a lot of veggies. Thank you so much! I definitely am a subscriber and will be following you!

Right hand yanuba and ordered a blue steel nakiri. Love these knives.

very nice demonstration and explanations. I like your way of presentation.

Thank you. A very informative video

Great vid, Thanks

As a professional line cook, I've diced onions easily with my nakiri. I have one for work and one for home.

Ohhh thanks! 😮

Nice demo of the Nakiri and extra points for the chopping ASMR

@SharpKnifeShop

2 жыл бұрын

Glad you liked it!

Great Video

Always so pro, Gage! Cheers! =)

Ty for video 🤗👌

Thanks bro'.

Excellent presenter!

Hey, here in India the import taxes and laws are a bit iffy, so the only brand i have as an option are brands owned by Kai like shun, seki magoroku, seki Manju, wakatake etc. I recently upgraded my kit and added a premier 8" gyuto and I got it for around 140 USD. Your thoughts on the purchase would be highly appreciated. Other products from Kai I've been using are the benifuji petty 5" and santoku 7", and an Imayo 7" gyuto.

Just got the Ittetsu x Hammer from you. Having such a blast with it. Best knive I have in my collection.

@johnniemiec3286

2 жыл бұрын

I have the bunka from that collection, it's a champ. Use it for a lot of smaller prep tasks at work.

@jeremieboudreau201

2 жыл бұрын

@@johnniemiec3286 the bunka looks phenomenal. This core steel is really nice

@Athisell

2 жыл бұрын

Just got the same nakiri haha I love this thing. It's my first Japanese knife I've ever gotten and thinking about getting the bunka too

@jeremieboudreau201

2 жыл бұрын

@@Athisell You’re in for a treat.

I love cooking! But my nife skills are not on a chef level, love this video and need to learn more of that formal education.

Very informative video. I bought one for my wife and one for me in my BBQ kitchen

I need a wider spine at the handle to prevent a hot spot on my index fingers first first finger crease. Any suggestions?

what brand of cutting board is that?

We’re to shop for this knife please

Jesse from Breaking bad giving us a Nakiri tutorial. Great!

Does type of cutting board matter?

Excellent, very good tips, thank you. I love the shape of this knife. If anything can prevent veggies sticking to the blade, I will try it. Subscribed. Tips: If you have a carbon steel knife it will hold its shape longer and cut sharper than stainless steel as it is harder. The downside is you constantly wipe the blade with a dry towel and the finish up with an oil coating before putting away. Rust is an issue. I would use a food scraper not knife to lift or move food off the cutting board. This action dulls your knife. No chef uses their knife to move food, that's a no-no. There are some others similar to the Nakiri such as the Usuba, Bunka, Kiritsuke that are also for cutting veggies from fine garnish designs to chopping a banana squash. Pick the right one for your uses. Usuba and Bunka are for more delicate work.

Maybe I missed it. Can you please tell me the make and model of your Nakiri? Thank you.

@BMWSUPERCOOL

Жыл бұрын

Looks like a Yu Karosaki blade. I have a 240mm gyuto from hin

Many when dicing onion/shallot, the additional horizontal slice in not necessary, makes no difference.

That's pretty much how you should most knives that aren't specialty. Grabbing the base of the blade gives more control. Can do with santoku or kitchen knives

Dang jesse pinkman uve come a long way!

Which Nakiri is used in the video?

@johnniemiec3286

2 жыл бұрын

I could be wrong, but that looks like a Yu Kurosaki Senko.

Is this knife good for chopping eggs?

I'm getting this knife. Hope I don't end up cutting off a finger.😅🤣😅

It's already known as a vegetable and fish knife

Brother it's not the knife that is lacking it's YOU that is lacking my friend!! I've watched a man with a Chinese cleaver do things that I thought were IMPOSSIBLE! A knife is a judge of our abilities to dream and execute beyond the ordinary. Peace

@SharpKnifeShop

Жыл бұрын

Every knife has its limitations for the average user. Certain shapes will make certain tasks more difficult, can't argue with that. I also can't argue that there are some super talented chefs that can use a Chinese cleaver for things I didn't think were possible. That doesn't mean it wouldn't be easier for the average cook to use a different style of knife.

Should I feel guilt if I use a nakiri for cutting boneless meat cuts? Stupid question but a sincere one.

@hello.itsme.5635

2 жыл бұрын

No you should not. Neither do I.

@johnniemiec3286

2 жыл бұрын

I never do.

@johnniemiec3286

2 жыл бұрын

The main reason nakiri are not advertised as knives for meat is the lack of a tip makes draw cuts tough and can limit precision in some circumstances. But for some meat cutting jobs they work just fine. As long as you aren't abusing the knife, cut whatever you want guilt free, it is your tool to use.

@lepricated

2 жыл бұрын

just last night I diced an onion then went right to my semi frozen deer meat with my nakiri. cubed it no problem. I do it all the time

@thiago.assumpcao

2 ай бұрын

If it's well sharpened and polished edge it will cut raw meat like a charm. The choice to call it a vegetable knife is just tradition. For a dedicated vegetable knife I would rather have a 1K finish because of the extra bite so separating the vegetable knife from the raw meat still makes sense.

ACORN squash, not butternut squash

I don't know if I'm doing dicing wrong, but I use the handle end (which I also find has a finer point,) to cut uniformly close to the root. The rounded "point" end is great for rocking cuts, but I use the back 90 degree part of the blade at the handle end for anything I'd use a point for. Mine's 100% my go to utility knife now.

lol @ "like a drumstick" bro, we're not cool like you. I'm fat, so I thought you meant chicken

Its still a baffling to me that people still believe that chopping onion in cubes you need that vertical cut... NO you dont need to do that ...

@SharpKnifeShop

Жыл бұрын

Hey man..thats just like...your opinion...mannnn

Dawg is that a santoku

All of this cuts are easily done with a Santoku too... Way better knive in my opinion....

@phosphore7991

Жыл бұрын

The nakiri is smaller so more precise for little tasks. Santoku is more polyvalent indeed! Nakiri is just for little tasks ;)