This video was ABSOLUTELY BALLER!!! 3 passionate chefs with completely different approaches and styles. So cool to hear what their thought processes were for each thing!
Sovereign Silver makes these. It's practically the same gel they use for burn victims under triage in hospitals. Alternatively, in a pinch, a packet (or satchel for our Canadian friends) of yellow mustard. Lifesavers.
There is one thing which I can highly recommend to any Chef. There is a extra large bread knife sharpend from both sides made bei Güde. One of the few bread knifes which can cut straight and are large enough to cut proper bread loafs and water melons
Home cook, not a chef. Love hearing about the tools chefs use and why they use them. I’ve always purchased the Victorinox bread knife as per ATK, but when the last one wore out, and doing the one tooth at a time sharpening was a bore, I invested in a Tojiro. Wow! The right tool for the job is so important. Also, I would add a really good flipper. I have a flexible Lee Valley tools stainless steel pan flipper that is awesome. Don’t get me started on cookware.😊. Thanks for the video. Really enjoyed.
I'm happy to see Tojiro knives making an appearance. I went with a similar mindset with the Tojiro bread knife and flashier gyuto. Just didn't make sense to splash out for a fancy bread knife. Also went with the Fujimoto Nashiji Honesuki, love it.
Awesome video. I've been gradually building my cooking skills since I was a kid. I never claim to be a chef, but usually these days when people see me cook, they ask me if I am one. I've been slowly building a collection of knives, mostly from Knifewear over the last few years, as while I'm not poor, nice knives are a luxury, so I've been getting 1is every year or so. Having researched your collection, I also selected the Fujimoto Nasiji line. I have the Deba, Petty, Nikiri and the 210 Gyuto. I only wish I got the 240 first, while I love them all, having practiced, I think I could handle the 240 very easily. I've got a honesuki as well, but the one you showcase here, I tried to buy, but was out of stock. Kinda jealous. I also thrift store hunt. I found an 8 inch Wustof chef's knife (with maybe 1/8th inch chipped off the tip) for $0.63. Absolute steal. And I've got a bunch of others. Stone them up and collect/gift them. I upgraded from a smaller bag to the Knifewear one showcased here a few months ago, and I absolutely love it. I move a lot. And I hate packing and unpacking everything, so I've sort of modulated to the knife bag for all my applications. If I go somewhere, I can just take if I need knives, no thinking about it. I've also got it kitted out with accessories, but more like a full on kitchen. Collapsible measuring cups and serving spoons, etc etc. (Moving again within a couple months...) I go with cooking chopsticks versus tweezers, but I've been thinking about trying some just for fun. The other large items I'll pick up over time are a longish sujihiki, I want the Chinese Military and CIvil cleaver you carry and eventually a nice yani. (Learned how to break down salmon and halibut in the northwest Pacific). I even have a nice rolling pin in my bag. The Knifewear 18 knife bag really is awesome. If you pack creatively, it's like Hermione's Infinite Extension charm. lol.
I'm glad you're loving the Fujimoto Nashiji and the 18-piece bag, those are staff favourites! A sujihiki, cleaver, and yanagiba sound like the perfect way to round out the kit.
Matt! They let you behind the camera!! Matt sold me my first few Japanese knives (including the kids Tojiro Santoku that my son loves!!) and has been feeding the habit since :) Tiff, why the serrated Kuhn paring? I have both and I haven't really come to grips with the serrated version but love the standard ones - keep giving them as gifts to friends. I find the serrated VERY toothy and sometimes not the smoothest to slice with... Would love your perspective to see if that makes a difference!
It's very obvious that all of their knives are well used and well cared for. I especially like the third guy's knife! I like that they are not new or little used knives.
7 inch bunka, boning, petty, pairing, birds beak. Peeler, honing steel, micro plane, small offset tweezers, long tweezers, variety of spoons, offset spat, small spat, large scissors for butchering, and bowl scraper. In my pockets or on me: sharpie, pen, notebook, pocket scissors, band aids, phone. Obviously tweezers and offsets are only necessary for fine dining. For me it’s everything I need, almost every kitchen has a bread knife, and I travel a lot so I have to keep it minimal. Only thing I would say that a lot of kitchens are missing, that I am considering buying is a precision scale. (Also when traveling, always bring sewing kit to fix pockets or sew on button.)
When I worked commercial kitchens all I ever needed was: chefs knife, flexible boning, paring, cleaver, serrated bread knife and a carving knife for front of house.
“Dream knife kit” all these blades they are showing are clearly new and have no signs of use. Good little stories, great way to explain uses and such 👍🏼
Definitely, we told them to go wild in the warehouse and pick out a brand new kit! If you want to see some well used knives, check out this video: ua-cam.com/video/RfrDa5VYQvE/v-deo.htmlsi=RMZTey2nng4vtrMV
$600 Japanese knives too. Years ago, German knives were all the rage. I wonder if the amount of money you spend on your knives is a factor in today's chef world. A little one-upmanship maybe?
The one with the walnut, wester style handle? If that's the one you're referring to, it's an AWESOME knife! It can rust, but if you keep it clean and dry it'll develop a really nice patina for you!
I cooked at all levels of restaurants, hotels, and a few other places for 15 years. I've been out of the business for just over 10 years now. I don't get the obsession with bringing expensive, brittle, fragile Japanese knives into a professional kitchen. Every single one owned from apprentice up to sous chef had at least one massive chip in it. Most commonly it was from mincing up olives and running into a pit. I did watch one line cook break the tip off their brand new Japanese slicer by putting it down too hard on the counter in a rush. The German knives were a mainstay of kitchens for a few decades for a reason. The most damage I ever saw a drop forged carbon steel knife take, was a crack in the handle. It went back to the dealer and was replaced on the spot since Wusthof has a lifetime guarantee thats not supposed to happen, ever. Also anyone who brought a pair of tweezers into a kitchen would get laughed all the way to the back door. My main kit was a 10' Wusthof chef, 12' Wusthof Granton slicer, 10' Victorinox Slicer, 10' Victorinox bread, 2x Kuhn Rikon paring (they have plastic sheaths so great to have a pocket knife), microplane, scissors, oyster knife, serving spoon, and a handmade steel fork. Always kept a couple sharpies and Zebra F-301 Fine points and a notepad in there too. I've got a bunch of other knives that saw limited use, like a boning knife and a couple smaller slicers. Best bag was a Yak Pak. Super heavy duty canvas that never wore out. Huge net pocket on the inside. Most used knife in my house these days is a 6" Kiwi Thai Chefs knife. Bought it for $7 at a local asian market. My wife loves it and it's the best utility style knife I've ever handled. Since it's made from hard stainless, will be a pain though to have resharpened if that becomes necessary.
Let me give you an example: Hatsukokoro Kyuzo White #2 Tsuchime Gyuto 240mm Hatsukokoro: Brand Kyuzo: model within the brand White #2: Type of steel (Shirogami #2 or White steel #2) Tsuchime: Blade finish (in this case hammered) Gyuto: Type of knife (Gyuto is the japanese version of the western chef knife) 240mm: Blade length
I love the knives, and specially the chinese "cleaaver" knife, that is my working horse. now the utility knife is a good value. The different perspective of each person is very valuable.
@ thanks, I already have a cck 1303 Chinese cleaver that’s 209mm so is there much point in getting a 210 gyuto or just pushing the boat out for a 240 as a home cook? :)
Would be great to do this with home cooks or just pure knife nerds. There is a much less utilitarian, pragmatic approach for a home cook than what's called for in a professional kitchen. It's more about enjoying the process of cooking than what will get you through a bunch of cases of chickens before lunch the quickest, or what have you. It's not about taking as little time as possible, so it's a whole other thing. And obviously that's the typical knifewear customer - probably not a lot of line cooks who are daily driving Denkas and River Jumps. Interestingly everyone seems to agree on the tongs, which makes sense.
Gyuto knives are usually the most all purpose! The longer the Gyuto, the more it can do! Personally I like a 240mm Gyuto, but lots of people go for a 210mm for the comfort!
You really only need 4 knives - 1 larger chef knife, 1 paring knive, 1 boning knife and 1 bread knife. It doesn't matter if it's a super expensive japanese damascus knife or a cheap victorinox, it just has to be sharp
Never worked in Asian but I alternate between a Chinese cleaver and a nakiri just because they do what I want. Ironically, I did make a lot of German food when I used to use a German knife lol
The only part that gets me is the "was" everyone in this video "was" something in a kitchen. Not saying they lost their touch or don't know what they are saying, but they're likely out of the loop on new knives and recent discoveries in the kitchens of tools that work better then what has been used in the past.
Crap lists. Most important is a stainless steel quality 10 inch German chef knife. It’s good for 90% of kitchen situations. I use a Henckels pro s but Victorinox makes an excellent budget option. Either way, get yourself a steel to hone it periodically. Next up is the 4 inch stainless steel paring knife. Get a nice one & cheap one. The cheap one is for random tasks like opening a box or popping a lid. The final knife you need is a serrated bread knife. I use a Mercer. I think it’s 9 inches. Bonus (but totally not necessary) is a flexible boning knife & a carving knife for roasts or poultry. I got by for 20 years with just my chefs knife & a steel. It taught me to be as dexterous with it as a samurai with a katana. If I could do it over I probably would have gotten the bread knife before the paring knife. Buen provecho!
![World's Rarest Knife Collection - Kevin's Kit [PART 1]](http://i.ytimg.com/vi/1oVNxgRh5Aw/mqdefault.jpg)
chinese chef dream knife kit: 1 cleaver thats it
Not quite, you need at least 2 cleavers
@@MasterofPlay7haha that's what I was going to say ❤
Don't forget cooking chopsticks and a wok spoon with a short handle.
Make sure it is a $2 shitty one too
But they always buy cleaver which is produced in Japan. 😂
This video was ABSOLUTELY BALLER!!! 3 passionate chefs with completely different approaches and styles. So cool to hear what their thought processes were for each thing!
Glad you enjoyed it!
As Spanish I feel so proud that you have taken arcos in consideration, even twice! Thank you so much!!
We love Arcos knives!
El cuchillo jamonero de Arcos también es fantástico para hacer filetes finitos de pechuga de pollo
underrated thing to keep in knife bag is burn gel
Yes! Thats a great tip.
Sovereign Silver makes these. It's practically the same gel they use for burn victims under triage in hospitals. Alternatively, in a pinch, a packet (or satchel for our Canadian friends) of yellow mustard. Lifesavers.
knife bag? I carry around a burn spray in my pocket whenever I’m working friturier 😂
Sooo true , chaffing is the true kitchen enemy !!!
What a great presentation! Great presenters! Nice to “see” Matt after talking on the phone with him. I love Mike videos, they cost me some money ha ha
There is one thing which I can highly recommend to any Chef. There is a extra large bread knife sharpend from both sides made bei Güde. One of the few bread knifes which can cut straight and are large enough to cut proper bread loafs and water melons
Interesting!!
Home cook, not a chef. Love hearing about the tools chefs use and why they use them. I’ve always purchased the Victorinox bread knife as per ATK, but when the last one wore out, and doing the one tooth at a time sharpening was a bore, I invested in a Tojiro. Wow! The right tool for the job is so important. Also, I would add a really good flipper. I have a flexible Lee Valley tools stainless steel pan flipper that is awesome. Don’t get me started on cookware.😊. Thanks for the video. Really enjoyed.
Glad you enjoyed it, thank you!
I'm happy to see Tojiro knives making an appearance. I went with a similar mindset with the Tojiro bread knife and flashier gyuto. Just didn't make sense to splash out for a fancy bread knife. Also went with the Fujimoto Nashiji Honesuki, love it.
Nice choice! And honestly, the Tojiro works just as well as many of the fancier bread knives, it's an awesome blade.
Awesome video.
I've been gradually building my cooking skills since I was a kid. I never claim to be a chef, but usually these days when people see me cook, they ask me if I am one.
I've been slowly building a collection of knives, mostly from Knifewear over the last few years, as while I'm not poor, nice knives are a luxury, so I've been getting 1is every year or so.
Having researched your collection, I also selected the Fujimoto Nasiji line. I have the Deba, Petty, Nikiri and the 210 Gyuto. I only wish I got the 240 first, while I love them all, having practiced, I think I could handle the 240 very easily. I've got a honesuki as well, but the one you showcase here, I tried to buy, but was out of stock. Kinda jealous.
I also thrift store hunt. I found an 8 inch Wustof chef's knife (with maybe 1/8th inch chipped off the tip) for $0.63. Absolute steal. And I've got a bunch of others. Stone them up and collect/gift them.
I upgraded from a smaller bag to the Knifewear one showcased here a few months ago, and I absolutely love it. I move a lot. And I hate packing and unpacking everything, so I've sort of modulated to the knife bag for all my applications. If I go somewhere, I can just take if I need knives, no thinking about it. I've also got it kitted out with accessories, but more like a full on kitchen. Collapsible measuring cups and serving spoons, etc etc. (Moving again within a couple months...)
I go with cooking chopsticks versus tweezers, but I've been thinking about trying some just for fun.
The other large items I'll pick up over time are a longish sujihiki, I want the Chinese Military and CIvil cleaver you carry and eventually a nice yani.
(Learned how to break down salmon and halibut in the northwest Pacific).
I even have a nice rolling pin in my bag. The Knifewear 18 knife bag really is awesome. If you pack creatively, it's like Hermione's Infinite Extension charm. lol.
I'm glad you're loving the Fujimoto Nashiji and the 18-piece bag, those are staff favourites! A sujihiki, cleaver, and yanagiba sound like the perfect way to round out the kit.
Matt! They let you behind the camera!! Matt sold me my first few Japanese knives (including the kids Tojiro Santoku that my son loves!!) and has been feeding the habit since :)
Tiff, why the serrated Kuhn paring? I have both and I haven't really come to grips with the serrated version but love the standard ones - keep giving them as gifts to friends. I find the serrated VERY toothy and sometimes not the smoothest to slice with... Would love your perspective to see if that makes a difference!
Fun to see everyone’s knife and accessories choices.
Thanks buddy!
Finally some chefs with actual good knives and not the crap they are told are good during school
I remember my school knives....Never again...
I like my expensive knives, and you can't beat a good Japanese knife for fine work, but I still have a lot of time for Victorinox.
Do I spend hours a week hearing about knives from my knife wife? Yes
Is this my insomnia comfort content of the night? Also yes
It's very obvious that all of their knives are well used and well cared for.
I especially like the third guy's knife!
I like that they are not new or little used knives.
Pretty sure the knives showcased here were fresh out of the box. None of them had so much as a scuff or a scratch.
7 inch bunka, boning, petty, pairing, birds beak. Peeler, honing steel, micro plane, small offset tweezers, long tweezers, variety of spoons, offset spat, small spat, large scissors for butchering, and bowl scraper. In my pockets or on me: sharpie, pen, notebook, pocket scissors, band aids, phone. Obviously tweezers and offsets are only necessary for fine dining. For me it’s everything I need, almost every kitchen has a bread knife, and I travel a lot so I have to keep it minimal. Only thing I would say that a lot of kitchens are missing, that I am considering buying is a precision scale.
(Also when traveling, always bring sewing kit to fix pockets or sew on button.)
I'm a Line cook as well & love her kit except I only like offset & fully serrated bread knives
This was a great video. Definetly will watch if you make another video with the same premise.
Thanks!
Are all these knives for the knivewear shop?
When I worked commercial kitchens all I ever needed was: chefs knife, flexible boning, paring, cleaver, serrated bread knife and a carving knife for front of house.
Glad thd final guy actually put sharpening stuff into thd kit
If its not sharp its just an expensive bit of metal 🤓
Those 16 years must have taught him something
Hi guys, great video here. Just a small query, in Matt’s section isn’t that gorgeous Ryusen blazen suji in fact 260mm and not 240 as stated?
Yes, it is! Good catch!
@@KnifewearKnives No worries good people. I only spotted it because this knife has been on my(never ending) shopping list for about 2 years!🤣
“Dream knife kit” all these blades they are showing are clearly new and have no signs of use. Good little stories, great way to explain uses and such 👍🏼
Definitely, we told them to go wild in the warehouse and pick out a brand new kit!
If you want to see some well used knives, check out this video:
ua-cam.com/video/RfrDa5VYQvE/v-deo.htmlsi=RMZTey2nng4vtrMV
Tojiro itk bread knife is amazing. Lost mine and immediately purchased it again.
Isn't it awesome! Great value too!!
Just about everyone had primarily Japanese knives, wow. Well, there you are.
$600 Japanese knives too. Years ago, German knives were all the rage. I wonder if the amount of money you spend on your knives is a factor in today's chef world. A little one-upmanship maybe?
The masakage yuki line is beautiful
@knifewear can you do a review on a Tadafusa Blue 2 210mm Gyuto Nashiji?!
The one with the walnut, wester style handle? If that's the one you're referring to, it's an AWESOME knife! It can rust, but if you keep it clean and dry it'll develop a really nice patina for you!
@@KnifewearKnives that's the one! Thank you!
Song for the second chef?
I cooked at all levels of restaurants, hotels, and a few other places for 15 years. I've been out of the business for just over 10 years now. I don't get the obsession with bringing expensive, brittle, fragile Japanese knives into a professional kitchen. Every single one owned from apprentice up to sous chef had at least one massive chip in it. Most commonly it was from mincing up olives and running into a pit. I did watch one line cook break the tip off their brand new Japanese slicer by putting it down too hard on the counter in a rush. The German knives were a mainstay of kitchens for a few decades for a reason. The most damage I ever saw a drop forged carbon steel knife take, was a crack in the handle. It went back to the dealer and was replaced on the spot since Wusthof has a lifetime guarantee thats not supposed to happen, ever. Also anyone who brought a pair of tweezers into a kitchen would get laughed all the way to the back door.
My main kit was a 10' Wusthof chef, 12' Wusthof Granton slicer, 10' Victorinox Slicer, 10' Victorinox bread, 2x Kuhn Rikon paring (they have plastic sheaths so great to have a pocket knife), microplane, scissors, oyster knife, serving spoon, and a handmade steel fork. Always kept a couple sharpies and Zebra F-301 Fine points and a notepad in there too. I've got a bunch of other knives that saw limited use, like a boning knife and a couple smaller slicers. Best bag was a Yak Pak. Super heavy duty canvas that never wore out. Huge net pocket on the inside.
Most used knife in my house these days is a 6" Kiwi Thai Chefs knife. Bought it for $7 at a local asian market. My wife loves it and it's the best utility style knife I've ever handled. Since it's made from hard stainless, will be a pain though to have resharpened if that becomes necessary.
I don't see the blazen ryu sujihiki in a 240mm only 270mm
I mis-spoke, it's 260mm!
knifewear.com/products/ryusen-blazen-ryu-wa-sujihiki-260mm?_pos=1&_psq=blazen+suji&_ss=e&_v=1.0
Could y'all explain the naming of Japanese knives. I know part of the name is the makers name, but sometimes I get lost when you say the name
Let me give you an example:
Hatsukokoro Kyuzo White #2 Tsuchime Gyuto 240mm
Hatsukokoro: Brand
Kyuzo: model within the brand
White #2: Type of steel (Shirogami #2 or White steel #2)
Tsuchime: Blade finish (in this case hammered)
Gyuto: Type of knife (Gyuto is the japanese version of the western chef knife)
240mm: Blade length
@@MarianoGrande73 cool, thanks.
Couldn't have said it better myself!
Thanks for your example
@KnifewearKnives the above gentleman gave a great example but still maybe answering his question may make for a good short video.
I love the knives, and specially the chinese "cleaaver" knife, that is my working horse. now the utility knife is a good value. The different perspective of each person is very valuable.
16:25 some of those examples are very specific 😂
210 or 240 gyuto?
240 all the way if you're doing a lot of prep, but for daily home cooking, 210.
@ thanks, I already have a cck 1303 Chinese cleaver that’s 209mm so is there much point in getting a 210 gyuto or just pushing the boat out for a 240 as a home cook? :)
All great knifes but no one had small 3 inch paring knifes. Maybe the most important, most frequently purchased knifes. Did they all forget?
These are their dream kits! These three just prefer longer petty knives which can do a very similar thing, but are just bigger!
Why are so many errors in it though? SG2 isn't really stainless, and a Bunka is not a Santoku.. among others
I use to do chicken stuff back in college
Hell yeah!
Tinker 👀
Where
@@absidyabsidy2727the one on our left, underneath the neon Knifewear sign.
@@nickolastiguanfire
Would be great to do this with home cooks or just pure knife nerds. There is a much less utilitarian, pragmatic approach for a home cook than what's called for in a professional kitchen. It's more about enjoying the process of cooking than what will get you through a bunch of cases of chickens before lunch the quickest, or what have you. It's not about taking as little time as possible, so it's a whole other thing. And obviously that's the typical knifewear customer - probably not a lot of line cooks who are daily driving Denkas and River Jumps.
Interestingly everyone seems to agree on the tongs, which makes sense.
Well said! We'll definitely do a follow up with 'normal' folks, it would be super fun to see what they build.
@KnifewearKnives I dunno if "normal" is the word I'd use for people like me, but definitely will watch with interest regardless!
Any knives meant to be all purpose? Well general all purpose knife 🔪.
Gyuto knives are usually the most all purpose! The longer the Gyuto, the more it can do! Personally I like a 240mm Gyuto, but lots of people go for a 210mm for the comfort!
chefs your knife like all new is that because show us then buy new one？
You really only need 4 knives - 1 larger chef knife, 1 paring knive, 1 boning knife and 1 bread knife. It doesn't matter if it's a super expensive japanese damascus knife or a cheap victorinox, it just has to be sharp
You can tell what kind of training/kitchen they were in by the knives…..lots of Asian………
Tiff did lot's of American, Matt mostly Spanish, and Mike was all over the place!
Never worked in Asian but I alternate between a Chinese cleaver and a nakiri just because they do what I want. Ironically, I did make a lot of German food when I used to use a German knife lol
The only part that gets me is the "was" everyone in this video "was" something in a kitchen. Not saying they lost their touch or don't know what they are saying, but they're likely out of the loop on new knives and recent discoveries in the kitchens of tools that work better then what has been used in the past.
She’s a short guy?
I could recommend a nail cleaner tool to have it in your bag, maybe then touch knives as a professional. No customer wants to see dirty nails
Correction: 2 levels of Chef since a Line Cook isnt a Chef
It just doesn't roll of the tongue like that, gotta get that SEO! Haha!
Crap lists. Most important is a stainless steel quality 10 inch German chef knife. It’s good for 90% of kitchen situations. I use a Henckels pro s but Victorinox makes an excellent budget option. Either way, get yourself a steel to hone it periodically. Next up is the 4 inch stainless steel paring knife. Get a nice one & cheap one. The cheap one is for random tasks like opening a box or popping a lid. The final knife you need is a serrated bread knife. I use a Mercer. I think it’s 9 inches. Bonus (but totally not necessary) is a flexible boning knife & a carving knife for roasts or poultry. I got by for 20 years with just my chefs knife & a steel. It taught me to be as dexterous with it as a samurai with a katana. If I could do it over I probably would have gotten the bread knife before the paring knife. Buen provecho!