Відео

Traditional Dutch oliebollen (literally, "oil balls") have often been called the precursor of the doughnut, the popular American treat. It seems very probable that early Dutch settlers took their tradition over to the New World where it evolved into the anytime-anywhere snack the doughnut is today. In Holland, they pretty much remain a seasonal treat, made and enjoyed specifically to ring in the New Year.

Same here. Nothing beats a hand engraved Kanji.

Perhaps because it might not be food-safe.

Unfortunately we never know when or what we are going to receive exactly

My point exactly

My thoughts exactly. I really love their handle design as well.

😅

Indeed

The only thing I don't like about Ryusen is their price point. Otherwise, I would have had more than two Ryusen knives by now.

Looks deadly and soo beautiful 😮

@@chefknivesenthusiast I would prefer their gyuto though, that's my go to... And theirs is freaking awesome

@rdelpozo My personal preference will always go towards fully hand-made knives from Sanjo than 'Semi-Factory' knives from Seki. That being said: Misono makes good, no nonsense knives. I don't like YO handles, so I am a straight-up WA handle guy. That's another point for the JNS Kaeru. The Swedish carbon steel wins from the SLD semi-stainless steel when it comes to performance, so that's a point for the Misono. The Kaeru is more sturdy and can take abuse. The Misono is a little bit more delicate when it comes to the blade geometry. The convex grind of the Kaeru reduces stiction and improves food release. The Misono has more of a flat grind (more stiction). The Kasumi finish on the Kaeru blows any 'plain' Migaki finish out of the water for me. At the end of the day, the JNS Kaeru is the winner on points for me. Obviously, it all depends on the tasks at hand, the level of skill & technique, and the preferences of the user, to decide which knife is the best fit.

@@chefknivesenthusiast thank you for taking the time to reply ❤

🤣👌🏽

I like Shirogami for its reactivity (beautyful patina), ease of sharpening, and edge retention... but if you need a knife that's not a high-maintenance diva, I get you.

@theotischen Yes. I still have it. It's not that easy to find a buyer because it is not a cheap knife.

I don't care too much about the exact angle. Anywhere between 12 degrees and 20 degrees is good for me (and any angle will make the knife just as sharp as the other) . More important than the exact angle is keeping the angle consistent.

@@chefknivesenthusiast ok cheers

@@demods1 angles don't matter. thats all internet talk. You want performance then put it as flat on the stone as you can. All you gotta do is grind to a burr, then remove the burr. Angle is internet talk. No one thinks about angles.

🙏🏾 Thank you sir

Great bang for your buck

Good to hear you're enjoying the knife

Nope, just this one. And it probably sold already.

If burned on correctly, no glue is needed. It will create enough friction fit. Unfortunately, we also received a few JNS Kaeru knives from Japan with handles that we're not properly installed. So, now we are doing double the work. We knock off the burned-on handles and then glue them. This is crazy to me because probably 95% of all the handles are burned on properly, but because of a few handles, we're now taking no risks with all of them.

Yes, you're on LSD or 🍄 or something. It actually has a slight convex grind 😅

@@chefknivesenthusiast oh lol 😂

🙏🏾

Well, as I said in the video, the profile was taken from a classic Sabatier chef knife. So, French elegance 👌🏽

@@chefknivesenthusiast 👌

I don't even know what the song/lyrics are about

Hand-made Japanese kitchen knives by one of the highest regarded "Dentokogeishi" (Japanese Master Blacksmith) Tsukasa Hinoura tend to be pricy. But worth it.

@@chefknivesenthusiast thank you for replying, I was looking for VS2 nakiri, but it looks like this are unavailable 😔

I'm up for it if Maksim is up for it. It will be a hell of a job, but in my opinion worth it.

Super thin blades with refined edges do require a certain level of skill and technique by the user, or you'll end up with more chips than at a poker game

As far as I know, this is the first time that Meesterslijpers received VG10W steel knives from Makoto Kurosaki. I'm not sure how new this line is though. According to the Takefu Steel Factory: Compared to VG10, VG10W has 20% higher durability/strength and 25% higher cutting performance, while maintaining the same corrosion resistance.

Yu draws most of the attention, indeed

Haha, it's good to know thyself 🤣 It'll cost you around €825 to buy this Koutetsu 240mm Gyuto with special Saya. Although I don't like the look, I have to say the craftsmanship and fit and finish are on point. Especially the Urushu laquer is giving the handle and Saya that signature shine ✨️

@@chefknivesenthusiast Thanks man. But I will probably save €535 and just buy the normal Shiba. :D Not pink, still pretty awesome.

@dgttest-yj2tg My thoughts exactly 😉 It is actually more like bright, light-red than pink, by the way.

We have a few Koutetsu 240mm Gyuto's in stock right now: www.meesterslijpers.nl/shibata-kotetsu-gyuto-24cm Unfortunately, we never know when we will receive new batches of Japanese knives.

Not why. Why not? 🤷🏽‍♂️ Someone probably likes it/wants it. Not me.

🤣 I'm not against this statement, but I will not endorse this statement either (to prevent being canceled by the woke mob).

The profile is super flat, great for push and pull cutting. It's not so nice if you are a rocker. I really dislike the Saya and handle on this one myself, but luckily, there are people with other tastes and preferences. I'm pretty sure there's someone out there who loves this stuff.

I have a Majime knife made with AEB-L steel. It indeed sharpens quite well. Not the best edge retention though.

@@chefknivesenthusiast yeah, from what I’ve read it has just barely enough carbon in it to harden, with cryogenic treatment being popular in order to get the hardness up. Hard to beat plain old non stainless steel.

🤣 touché 👌🏽

I also prefer natural materials and really don't like resin handles in general. But then you have tons of people who do love these types of handles. Let's just say this one is not made for us. 🤷🏽‍♂️

Welcome to my signature crappy sounding videos 🙋🏽‍♂️

I started this channel 3 years ago. And now I have been working at Meesterslijpers in the Netherlands since a year or so. They sell 55 thousand products, shipping world wide. I am their knife guy in our Showroom, where one can book a private shopping hour with me. It is also the location where I/we give Knife Sharpening courses and Basic Cutting Skill courses as well. Wait, I said all of this in the video already.

Yoshikane is always a good bet. He's one of the Sanjo masters and makes stellar blades. Shirogami#1 is super reactive, so it needs babying, but it sharpens like a dream, gets scary sharp, and stays sharp for a long time. Nothing wrong with Baba, but my money is on Yoshikane. That being said: it all depends,on the tasks at hand in the kitchen, your level of skill and technique, and your personal preferences. What works for me might not be a perfect fit for you, and vice versa.

Thanks for the advice. I've been working in the kitchen as a cook for many years I have several knives. I recently discovered Yoshikane. I'm looking for a 21 cm knife, quite light and handy since the sakai kikumori 24 I will use it for heavier work. I can only rely on online searches because there is no physical store in Italy where you can try them. But Yoshikane gyuto 21 cm seems to be the best choice.

👌🏽