As someone who in reality works in a kitchen and is a culinary enthusiast, I just have this to say: get double bevel knives and just avoid single bevel knives in general. The reason single bevel knives penetrate food slightly better but not by a lot is because there is only one bevel and not two to cut through the food, meaning slightly less resistance. THIS DOES NOT MEAN THAT THEY ARE SHARPER! The number of downsides of using a single bevel knife are many as a knife is supposed to be a wedge that goes straight through whatever you are cutting. With a single bevel knife, it is going to go where it wants to go (whether it is a right or left bevel, it will go the opposite direction). Further, they are more prone to chipping and can be harder to sharpen and maintain. The only way a single bevel blade is going to work for you is if you are a machine like a mandolin or meat slicer, which you are not, as all human error is eliminated through the use of machines. In the case of being in a commercial kitchen or your own, you do not want the hassle of trying to control the direction that single bevel knife goes as in a commercial kitchen, you are on a schedule and have no time for such tools to be finicky. In your own kitchen, do you really want to go through that pain and hassle? I do not. So just do yourself a favor, avoid single bevel knives and go with double bevel knives. That is how knives were meant to be made.
@Guishan_Lingyou23 күн бұрын
This is a great presentation of useful information. The style is very pleasant and relaxing. For me, the take away is that I should probably just keep my gyuto and petty knives sharp, and not feel the need to get a special knife for cutting fish every ten days or so. Maybe someday I will get a special single bevel knife for fish and one for vegetables, but for now it would really just be more clutter in my already cluttered kitchen.
@MrSeriyokuzenyoАй бұрын
I Taiko drumming do you use grips like similar to German Grip, American Grip, and French Grip in Drum Kit drumming? Is so when. I assume you would use German Grip and American Grip for more wrist action if there is less rebound and to change the angle to striking like no using French Grip on on snare drum or Shime daiko.
@Pitcher88Ай бұрын
I'm in the same boat with pairing and petty knife, when I picked up my knives I got both of them but haven't really used the pairing knife that much.
@Banaana2 ай бұрын
This content is awesome! I love how you point out common issues beginners make. Very much appreciated! 👌
@jstutzmanman2 ай бұрын
Great video! Thank you for your time!
@The_18th_Fret2 ай бұрын
Great video and breakdown of each knife's purpose. I'm only at the beginning of my knife and cooking journey and only have a Japanese Nakiri for now but this video definitely helped me think about which knife will be most useful for me next. Subbed
@selena90763 ай бұрын
omg I've been struggling with this for more than a year! thank you so so much!!!
@1DrBar5 ай бұрын
These a such valuable lessons, and impressive knife skills that you have. Thank you.
@1DrBar5 ай бұрын
A very interesting presentation. Thank you. I'd be interested in your thoughts about steels and the different sharpening angles. My third or fourth most used knife is a Yanagiba - a sheer pleasure to use and it made me appreciate the Japanese craftsmanship and way of approaching food preparation.
@themindset33295 ай бұрын
This man is smiling with his eyes all the way through. Loving the energy here
@danieleb20157 ай бұрын
Hi what about Bunka?
@jaclynramsier52718 ай бұрын
Great video. I was thinking about doing an all celery kraut. Have you tried that? Is there enough sugar content in a full-celery to feed the lactobacteria?
@EienHunterIshikawa8 ай бұрын
I haven't tried that but it seems like it would ferment sufficiently. You could try two small batches where you add a bit of sugar/fruit to one of them. I might also consider peeling at least some of the celery to make it easier to eat.
@CeeTeeUSA8 ай бұрын
Not sure about Japanese knives but I'll say this. Better knives made of superior metals will hold their edge better versus cheaper knives that need more sharpening..
@dungeonkeeper428 ай бұрын
I like knife
@MelArlo8 ай бұрын
Thanks for this video! I am getting my first pair of Bachi soon
@MelArlo8 ай бұрын
Thank you for this. I am going to go through the entire playlist. I am just starting Taiko and I think this will be very helpful.
@bc454irocz8910 ай бұрын
What about bunka and kiritsuke
@bc454irocz8910 ай бұрын
Can you sharpen the serrated knife?
@mjremy260510 ай бұрын
This was very useful for me. I am starting to cook more seriously and wanted a few basic Japanese knives. Trying to find my way through the enormous variety of brands, and metals is daunting. The only way to find which brands to buy is to keep watching videos till it all falls into place. Of course, using them would be faster, but they are pricey, so no mistakes. By the way, Petty knives are named after the French term PETIT which means 'little' and is pronounced sort of like Petty. The French deserve the credit for that name! Loved this video. You are a good teacher. However, your lighting is too dark, and I am straining to see the knives from a distance. You need closeups on the knife and also closeup of them next to each other, so we can compare. This will elevate your ratings. I plan to watch all your videos on knives. Please let us know what brands you like so we have some starting point of comparison. Thanks again. Subscribed.
@strikenryken10 ай бұрын
How is the balance on the Gyuto?
@c4vrana87 Жыл бұрын
Hi, would the sharpies not be toxic for food handling?
@joeidaho5938 Жыл бұрын
I've stopped using a serrated knife for cutting bread. Instead, I simply use a sharp chef knife or similar...and I find it cuts just as well...without all the crumbs created by a serrated knife....which tends to break up the bread, rather than cut neatly through it. Yes, a regular sharp knife tends to push down more on the bread....but I have no problem with that. Less cleanup is a very good thing.
@yc2560 Жыл бұрын
What gyuto is that second one exactly? Number 7 from the left, looks beautiful.
@jackbolder5734 Жыл бұрын
Thanks for sharing, great info! Would it be possible to only use DMT diamond stones for japanese knives? I see they also come in extra fine, advantage being that you would not have to flatten repair.
@EienHunterIshikawa Жыл бұрын
Yes, they work as an alternative to traditional stones. I use the DMT blue for chip repairs and super dull knives. It's lightweight and needs no soaking so it's handy to travel with.
@jackbolder5734 Жыл бұрын
Great video! Could you tell me what scraper you are using? I can't find it. It seems very useful with the heightened edges
@EienHunterIshikawa Жыл бұрын
I found this scraper at Tokyu Hands in Tokyo. It's made of silicone and very nice to use. I've never seen anything like it in other stores.
@thegamingt-rex3885 Жыл бұрын
Ur missing some no? Ik most people dont mention the serrated knife but it looks like your short 3 ish from some other videos ive seen
@MrMost76 Жыл бұрын
Thx👍
@labla8940 Жыл бұрын
Thank you I can see you speak from the heart and common sense approach. Can you please recommend a knife maker I want to buy a present form my son a chef and has a deep Japanese love. real Japanese maybe even hand made?
@EienHunterIshikawa Жыл бұрын
There are so many great Japanese makers so I would recommend getting good advice from one of the reputable knife stores such as Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear. They will probably ask you about your son's cooking style, preferences in things like handle type, blade shape, durability vs. sharpness, ease of maintenance, experience with Japanese knives and sharpening, etc. My own must haves are 210mm (or 240mm) gyuto and 150mm petty. Stainless are easier to care for.
@charlesabaday6815 Жыл бұрын
Very nice video, so many cool things about it. Clearly explained, your enthusiasm comes through. And you seem to be having fun at the end slicing up that thin paper. Thank you.
@jasonbrown9490 Жыл бұрын
Very informative. Great video. I love working in the kitchen preparing delicious meals for my family. I'm very much a fan of great knives and keeping them razor sharp. Japanese steel is top notch. Thanks for this video. Do you have any suggestions on best brands. I was thinking of kamikoto but would love to get some suggestions on the best brands.
@EienHunterIshikawa Жыл бұрын
Thanks for your comment. To get familiar with quality Japanese knives, research knife makers (not brands). There are many options depending on knife type, intended use, cooking style, maintenance, durability, budget, and more. The best way to guarantee quality is to ask for advice at reputable stores like Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear.
@jasonbrown9490 Жыл бұрын
@@EienHunterIshikawa thank you. I will absolutely take your suggestion and research makers. Hand forged would definitely be the way to go.
@Johnmiccael1 Жыл бұрын
Go to 8:00 to actually see him sharpening the knife and talk about how to sharpen the knife. You're welcome.
@prime5486 Жыл бұрын
Why didn’t you put the Bunka in your video?
@EienHunterIshikawa Жыл бұрын
To me, bunka and kiritsuke are specialty knives which are not the best for general use. The tips are too delicate and I never recommend them to people.
@prime5486 Жыл бұрын
@@EienHunterIshikawa alright, thank you for the answer👍🏼
@cjb336 Жыл бұрын
My new favorite KZread channel. Came for the knives, stayed for the perfect cooking primers. And then… percussion! Three of the things dearest to my heart in one spot. Eien-San, arigatogozaimasu.
@EienHunterIshikawa Жыл бұрын
Thanks for checking out the videos and your nice comment.
@moon-kg4wb Жыл бұрын
Japanese knives are overrated unless you are a chef looking for something special to use and know how to take care of it. For the average person who likes cooking, or is even pretty good at it, that expensive knife will make you anxious about breaking it. Not worth the trouble, get a good 50 dollar sharp chefs knife and go ham with that thing knowing you can at least replace it one day.
@indrajitgupta3280 Жыл бұрын
Nobody tells an amateur learning everything out of recipe books and from on-line videos what to buy, in terms of knives. The result is that the poor man lands up with a Santoku, after a western Chef knife, and then, being a vegetarian, with a Nakiri. The bread knife is a given, right? Ah, well.
@rsl2988 Жыл бұрын
👍👍👍😎😎😎
@dbkfrogkaty1 Жыл бұрын
Excellent video! As was mentioned in another comment, I want to also thank you for the clear pronunciation of all the types of knives. I am familier with several of these knives but never was sure how they should be pronounced. One of the things I like about my Nakiri style knife is that once I'm done cutting mushrooms, onions, and such, I use the wide thin blade to pick up the food like a spatula place it in a bowl or directly in the pan. Very useful knife in that respect.
@peeterzpee Жыл бұрын
What Brand is the Gyuto?
@EienHunterIshikawa Жыл бұрын
Ikazuchi from Japanese Knife Imports.
@rexrolex4145 Жыл бұрын
please can you tell me which master blacksmith do you recommend? which brand of Japanese knives are of very high quality?
@EienHunterIshikawa Жыл бұрын
There are many excellent knifemakers in Japan. I recommend contacting reputable stores like Japanese Knife Imports, Knifewear, Seisuke, etc and let them guide you in finding knives that fit your needs.
@hittitecharioteer Жыл бұрын
What a fantastic video. I have 4 Japanese knives just now; I add one every couple of years or so. They are hard to describe: but three words summarise them above all else - light and very sharp. Yet to try a single-bevel knife; but your video has me thinking of a carbon steel Deba.
@dieabsolutegluckskuche5174 Жыл бұрын
Nakiri is the perfect knife for plant based eaters. With the right technique you can be as quick or often quicker than with santokus and gyutos. Santoku ist the best for small kitschens in my opinion. Gyuto or Euro chef are always great tho. I highly recommend a rounded tip for nakiris.
@robertrangel09 Жыл бұрын
Subscribed.. great info.
@Ken_N Жыл бұрын
Rip usuba. My favorite knife gets no love lol
@duypham76 Жыл бұрын
Just buy one and get used to that one.
@mihugong3153 Жыл бұрын
I knew most of what you said, but enjoyed this video a lot anyways. You have a very calm and friendly way of presenting, and of course the info is spot-on. Thanks
@EienHunterIshikawa Жыл бұрын
Thank you.
@PanopticMotion Жыл бұрын
Beautiful, what knife/size is this?
@EienHunterIshikawa Жыл бұрын
210mm Ikazuchi gyuto.
@MikiShinobue Жыл бұрын
Hello, Eien san! Shishimai looks fantastic!! It brings back memories of my childhood! I went to the website above, but the donation page doesn't seem to be working... I would love to be of your help to share this wonderful and super cool culture with the people in America and beyond!!
@EienHunterIshikawa Жыл бұрын
Hello Miki san - thank you for your message and offer to donate to the shishimai project. Yes, we are aware that the payment system doesn't always work, and JASO is currently working to fix it. Hopefully it will be functioning properly in the next few weeks. よろしくお願いします。
@MikiShinobue Жыл бұрын
@@EienHunterIshikawa Fantastic! I will donate when it's fixed! わかりました。早く直るといいですね！！
@wchayes8646 Жыл бұрын
I have two Tanaka San Santoku. One in blue #2 the other in VG-10. Both over a decade old and still like new. Granted I dont use them constantly. But in over a decade I've only had to resharpen them 4 times. I love Tanak's blades.
@claudiantenegri2612 Жыл бұрын
Thanks a lot! Exactly what i was searching for! Please continue ;)
Пікірлер
As someone who in reality works in a kitchen and is a culinary enthusiast, I just have this to say: get double bevel knives and just avoid single bevel knives in general. The reason single bevel knives penetrate food slightly better but not by a lot is because there is only one bevel and not two to cut through the food, meaning slightly less resistance. THIS DOES NOT MEAN THAT THEY ARE SHARPER! The number of downsides of using a single bevel knife are many as a knife is supposed to be a wedge that goes straight through whatever you are cutting. With a single bevel knife, it is going to go where it wants to go (whether it is a right or left bevel, it will go the opposite direction). Further, they are more prone to chipping and can be harder to sharpen and maintain. The only way a single bevel blade is going to work for you is if you are a machine like a mandolin or meat slicer, which you are not, as all human error is eliminated through the use of machines. In the case of being in a commercial kitchen or your own, you do not want the hassle of trying to control the direction that single bevel knife goes as in a commercial kitchen, you are on a schedule and have no time for such tools to be finicky. In your own kitchen, do you really want to go through that pain and hassle? I do not. So just do yourself a favor, avoid single bevel knives and go with double bevel knives. That is how knives were meant to be made.
This is a great presentation of useful information. The style is very pleasant and relaxing. For me, the take away is that I should probably just keep my gyuto and petty knives sharp, and not feel the need to get a special knife for cutting fish every ten days or so. Maybe someday I will get a special single bevel knife for fish and one for vegetables, but for now it would really just be more clutter in my already cluttered kitchen.
I Taiko drumming do you use grips like similar to German Grip, American Grip, and French Grip in Drum Kit drumming? Is so when. I assume you would use German Grip and American Grip for more wrist action if there is less rebound and to change the angle to striking like no using French Grip on on snare drum or Shime daiko.
I'm in the same boat with pairing and petty knife, when I picked up my knives I got both of them but haven't really used the pairing knife that much.
This content is awesome! I love how you point out common issues beginners make. Very much appreciated! 👌
Great video! Thank you for your time!
Great video and breakdown of each knife's purpose. I'm only at the beginning of my knife and cooking journey and only have a Japanese Nakiri for now but this video definitely helped me think about which knife will be most useful for me next. Subbed
omg I've been struggling with this for more than a year! thank you so so much!!!
These a such valuable lessons, and impressive knife skills that you have. Thank you.
A very interesting presentation. Thank you. I'd be interested in your thoughts about steels and the different sharpening angles. My third or fourth most used knife is a Yanagiba - a sheer pleasure to use and it made me appreciate the Japanese craftsmanship and way of approaching food preparation.
This man is smiling with his eyes all the way through. Loving the energy here
Hi what about Bunka?
Great video. I was thinking about doing an all celery kraut. Have you tried that? Is there enough sugar content in a full-celery to feed the lactobacteria?
I haven't tried that but it seems like it would ferment sufficiently. You could try two small batches where you add a bit of sugar/fruit to one of them. I might also consider peeling at least some of the celery to make it easier to eat.
Not sure about Japanese knives but I'll say this. Better knives made of superior metals will hold their edge better versus cheaper knives that need more sharpening..
I like knife
Thanks for this video! I am getting my first pair of Bachi soon
Thank you for this. I am going to go through the entire playlist. I am just starting Taiko and I think this will be very helpful.
What about bunka and kiritsuke
Can you sharpen the serrated knife?
This was very useful for me. I am starting to cook more seriously and wanted a few basic Japanese knives. Trying to find my way through the enormous variety of brands, and metals is daunting. The only way to find which brands to buy is to keep watching videos till it all falls into place. Of course, using them would be faster, but they are pricey, so no mistakes. By the way, Petty knives are named after the French term PETIT which means 'little' and is pronounced sort of like Petty. The French deserve the credit for that name! Loved this video. You are a good teacher. However, your lighting is too dark, and I am straining to see the knives from a distance. You need closeups on the knife and also closeup of them next to each other, so we can compare. This will elevate your ratings. I plan to watch all your videos on knives. Please let us know what brands you like so we have some starting point of comparison. Thanks again. Subscribed.
How is the balance on the Gyuto?
Hi, would the sharpies not be toxic for food handling?
I've stopped using a serrated knife for cutting bread. Instead, I simply use a sharp chef knife or similar...and I find it cuts just as well...without all the crumbs created by a serrated knife....which tends to break up the bread, rather than cut neatly through it. Yes, a regular sharp knife tends to push down more on the bread....but I have no problem with that. Less cleanup is a very good thing.
What gyuto is that second one exactly? Number 7 from the left, looks beautiful.
Thanks for sharing, great info! Would it be possible to only use DMT diamond stones for japanese knives? I see they also come in extra fine, advantage being that you would not have to flatten repair.
Yes, they work as an alternative to traditional stones. I use the DMT blue for chip repairs and super dull knives. It's lightweight and needs no soaking so it's handy to travel with.
Great video! Could you tell me what scraper you are using? I can't find it. It seems very useful with the heightened edges
I found this scraper at Tokyu Hands in Tokyo. It's made of silicone and very nice to use. I've never seen anything like it in other stores.
Ur missing some no? Ik most people dont mention the serrated knife but it looks like your short 3 ish from some other videos ive seen
Thx👍
Thank you I can see you speak from the heart and common sense approach. Can you please recommend a knife maker I want to buy a present form my son a chef and has a deep Japanese love. real Japanese maybe even hand made?
There are so many great Japanese makers so I would recommend getting good advice from one of the reputable knife stores such as Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear. They will probably ask you about your son's cooking style, preferences in things like handle type, blade shape, durability vs. sharpness, ease of maintenance, experience with Japanese knives and sharpening, etc. My own must haves are 210mm (or 240mm) gyuto and 150mm petty. Stainless are easier to care for.
Very nice video, so many cool things about it. Clearly explained, your enthusiasm comes through. And you seem to be having fun at the end slicing up that thin paper. Thank you.
Very informative. Great video. I love working in the kitchen preparing delicious meals for my family. I'm very much a fan of great knives and keeping them razor sharp. Japanese steel is top notch. Thanks for this video. Do you have any suggestions on best brands. I was thinking of kamikoto but would love to get some suggestions on the best brands.
Thanks for your comment. To get familiar with quality Japanese knives, research knife makers (not brands). There are many options depending on knife type, intended use, cooking style, maintenance, durability, budget, and more. The best way to guarantee quality is to ask for advice at reputable stores like Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear.
@@EienHunterIshikawa thank you. I will absolutely take your suggestion and research makers. Hand forged would definitely be the way to go.
Go to 8:00 to actually see him sharpening the knife and talk about how to sharpen the knife. You're welcome.
Why didn’t you put the Bunka in your video?
To me, bunka and kiritsuke are specialty knives which are not the best for general use. The tips are too delicate and I never recommend them to people.
@@EienHunterIshikawa alright, thank you for the answer👍🏼
My new favorite KZread channel. Came for the knives, stayed for the perfect cooking primers. And then… percussion! Three of the things dearest to my heart in one spot. Eien-San, arigatogozaimasu.
Thanks for checking out the videos and your nice comment.
Japanese knives are overrated unless you are a chef looking for something special to use and know how to take care of it. For the average person who likes cooking, or is even pretty good at it, that expensive knife will make you anxious about breaking it. Not worth the trouble, get a good 50 dollar sharp chefs knife and go ham with that thing knowing you can at least replace it one day.
Nobody tells an amateur learning everything out of recipe books and from on-line videos what to buy, in terms of knives. The result is that the poor man lands up with a Santoku, after a western Chef knife, and then, being a vegetarian, with a Nakiri. The bread knife is a given, right? Ah, well.
👍👍👍😎😎😎
Excellent video! As was mentioned in another comment, I want to also thank you for the clear pronunciation of all the types of knives. I am familier with several of these knives but never was sure how they should be pronounced. One of the things I like about my Nakiri style knife is that once I'm done cutting mushrooms, onions, and such, I use the wide thin blade to pick up the food like a spatula place it in a bowl or directly in the pan. Very useful knife in that respect.
What Brand is the Gyuto?
Ikazuchi from Japanese Knife Imports.
please can you tell me which master blacksmith do you recommend? which brand of Japanese knives are of very high quality?
There are many excellent knifemakers in Japan. I recommend contacting reputable stores like Japanese Knife Imports, Knifewear, Seisuke, etc and let them guide you in finding knives that fit your needs.
What a fantastic video. I have 4 Japanese knives just now; I add one every couple of years or so. They are hard to describe: but three words summarise them above all else - light and very sharp. Yet to try a single-bevel knife; but your video has me thinking of a carbon steel Deba.
Nakiri is the perfect knife for plant based eaters. With the right technique you can be as quick or often quicker than with santokus and gyutos. Santoku ist the best for small kitschens in my opinion. Gyuto or Euro chef are always great tho. I highly recommend a rounded tip for nakiris.
Subscribed.. great info.
Rip usuba. My favorite knife gets no love lol
Just buy one and get used to that one.
I knew most of what you said, but enjoyed this video a lot anyways. You have a very calm and friendly way of presenting, and of course the info is spot-on. Thanks
Thank you.
Beautiful, what knife/size is this?
210mm Ikazuchi gyuto.
Hello, Eien san! Shishimai looks fantastic!! It brings back memories of my childhood! I went to the website above, but the donation page doesn't seem to be working... I would love to be of your help to share this wonderful and super cool culture with the people in America and beyond!!
Hello Miki san - thank you for your message and offer to donate to the shishimai project. Yes, we are aware that the payment system doesn't always work, and JASO is currently working to fix it. Hopefully it will be functioning properly in the next few weeks. よろしくお願いします。
@@EienHunterIshikawa Fantastic! I will donate when it's fixed! わかりました。早く直るといいですね！！
I have two Tanaka San Santoku. One in blue #2 the other in VG-10. Both over a decade old and still like new. Granted I dont use them constantly. But in over a decade I've only had to resharpen them 4 times. I love Tanak's blades.
Thanks a lot! Exactly what i was searching for! Please continue ;)