Great video with a honest assessment on the differences and similarities of handmade vs factory made kitchen knives. As a kitchenknifemaker myself, I appreciate information that highlights what a handmade kitchen knife is, but also what it isn't. Information like that helps educating both customers as well as knifemakers. There is already too much exaggerated claims and superstitions around (handmade) kitchen knives out there.
Thank you so so much for sharing your perspective. As a knifesmith, one whom I respect very much, it makes me really happy that you don't think I overstepped and said it as it is!
Technically... a knife is just a knife... difference between factory made and hand made is generally just preference... and.... mostly marketing. At the end... your knife is a tool that assist ... the rest is skill & capability of person wielding it.
I have both Factory and Handmade knives. I love them both! You’re right about the story behind a handmade knife. I recently purchased my first Takeda ❤ and being able to talk about the history is a lot of fun for the nerds. 😂
@@KitchenKnifeGuy oh yeah! I was waiting for an online release and the knife I wanted sold out in seconds. I ended up racing down to the store for the in person release and managed to get 1 of the 2 knives I was considering
I have been a full-time knifemaker for over 5 years, and I always say that my knives will not be better than factory ones. I'm selling a story, it's the same as if you had to choose between a hand painted picture and a perfectly doc onal printed picture.. It's up to you which one you choose, I'd rather choose the hand painted one.
Hi George. Thank you so much for sharing that with me. But believe me, your knives CAN and WILL be better than factory made knives. Then can be anyways. In terms of sharpness, or a look that someone else couldn't quite achieve. The bar to success is just harder because you guys are one man rockstars. Doesn't mean it can't happen and there's always someone out there who would go crazy for your work.
I personally prefer my hand made knives because of the memories linked to them but I started out with factory made and still have them to this day, I won't get rid of them either for sentimental reasons. Awesome editing by the way Franki you've really been stepping up your game
NIce balanced video Franki. I love all my knives whether they're stamped or handmade and a little Wabi Sabi. Handmade feels more organic to me, and like you I enjoy the stories behind these pieces of usable art. Also you're spot on with Tojiro being a gateway drug!
Thanks so much man for this being the first comment. This is a big video for me, as in talking about this concept. Truly looking at it objectively and I know if people aren’t receptive they’ll just point out all the nuances. But then they’d miss the point of the video. So your comment which is spot on is insanely comforting. If all I get are trolls from here on out, I’ll know you understood it and that means the world to me 💕
@@KitchenKnifeGuy bless you! I'm right with you on this, and I've seen a bunch of hate online recently about Kurosaki knives "they're all stamped and therefore rubbish". It's a weird flex isn't it. Not everyone has the same budget, tastes or requirements. If you like a knife that's all that matters really. I use all my knives no matter what the price point and whether they're stamped or hand forged!
I'm a professional sushi chef by trade. So, I have VERY different opinion about knives from most people on this platform. Most of my knives are single beveled traditional Japanese style knives, Yanagiba, Deba, Usuba,... When you're talking about these knives, the line between "factory" and "handmade" becomes very vague. Because all of them are "handmade". But also, some are "factory made". I rotate three Yanagiba. Tsukiji Masamoto Honyaki, Mizuno Tanrenjo, and Watanabe blade. Take a look at Mizuno. It's from Sakai. Which means they ALL ARE factory made, even though most of the high end ones are 100% hand made. What I mean by that is, in Sakai, NOBODY makes one knife from start to finish. Their "factory assembly line style" of knife making is well known AND that's the reason they could produce high level product CONSISTENTLY. (In Sakai, there's no guys like Yu Kurosaki or Takeshi Saji. The guy who does forging only do forging, that's all. The guy who grinds and sharpens, he only does that. Nothing else. The guy who puts handles on, that's all he does. NO ONE makes a knife from start to finish, all by himself.) Opposite end of spectrum is my Murray Carter custom yanagiba that I asked him to make about 20 years ago, before he became too famous (too busy, too expensive). Back then, Murray was a real one man army. He literally did everything by himself. Answering phone /email, forging, grinding, sharpening, putting the handle. Then, boxing the knife and even driving to the post office to ship the knife by himself. While he was working on my yanagiba, every once in a while he'd call / email me about the progress. "I just finished forging your knife. I have to let it sit for a while (to settle down residual stress). But it'll be ready in a few weeks." "I installed the handle yesterday. (That handle was also made by him, not a typical run of the mill standard handle). I think you're gonna like it. It turned out really nice." "I'm going to the post office this afternoon, dropping off your knife. Let me know how you think." Obviously, you don't experience this level of intimacy, closeness with the blade smith every single time you purchase your kitchen knives. But, because of that, the knife becomes something really special. Having said that, now I only buy yanagiba (and all my work knives) from the long established maker. Tsukiji Masamoto, Sugimoto, Sakai Takayuki, etc. And I stopped buying artisan knives, after trying three of them. I'm not bashing them. Simply, they are not for me. I really liked this video. I watched without skipping / fast forward. No knives are overpriced. People need to learn how to use proper word(s). "I can't afford that price." "I don't want to spend that much money (on a knife)." would be correct. 100% agree to "You pay for the character and the story". And, the character is another word for "imperfection". Thanks for posting this video (and sorry for long post. I hope UA-cam wouldn't delete or shadow ban it.) 🙂
My man this is such an insanely thought out response, well balanced and I really appreciate the time you took to provide your feedback. Of course Sakai is a prime example in Japan of what you mentioned. Just didn’t want to bring it up as it might have detracted people from understanding my overall message. Come find me on IG I have something for you 😊
yes！i like and fully agree with the idea pick the product that motivates you on cooking👍. i even prefer ryusen over my jiro （🤫） just because i am a laser guy and i need thin blades
Thank you for that comment. More people need to hear this. Choose what works for YOU. You own an incredibly difficult to acquire knife, doesn't mean you'll like it, and it being difficult to acquire doesn't mean it excels in terms of performance over a more readily available knife either.
At home i reach for my Koishi bunka, misono flower gyuto but usually my Kramer V1 8" . At work it was the Doi Homura Guren for a year then i switched up to my Sugi Fuji 240,210 and petty. I actually rarely use a petty. Next season at work I have a few newbies to try but unsure which move to. way too many to choose from.
Great video with a honest assessment on the differences and similarities of handmade vs factory made kitchen knives.
As a kitchenknifemaker myself, I appreciate information that highlights what a handmade kitchen knife is, but also what it isn't. Information like that helps educating both customers as well as knifemakers. There is already too much exaggerated claims and superstitions around (handmade) kitchen knives out there.
Thank you so so much for sharing your perspective. As a knifesmith, one whom I respect very much, it makes me really happy that you don't think I overstepped and said it as it is!
Technically... a knife is just a knife... difference between factory made and hand made is generally just preference... and.... mostly marketing.
At the end... your knife is a tool that assist ... the rest is skill & capability of person wielding it.
Great video! Love how you show the gray zone between factory made and handmade. The best cooking knife is the one you enjoy cooking with.✌️
100% about your best cooking knife comment. And thank you so much. Means a lot to me. I tried to be fair to both sides where it made sense to.
I have both Factory and Handmade knives. I love them both! You’re right about the story behind a handmade knife. I recently purchased my first Takeda ❤ and being able to talk about the history is a lot of fun for the nerds. 😂
Oh man I bet. Not to mention Takedas aren’t even that easy to get anymore.
@@KitchenKnifeGuy oh yeah! I was waiting for an online release and the knife I wanted sold out in seconds. I ended up racing down to the store for the in person release and managed to get 1 of the 2 knives I was considering
@animeryuk which Takeda did you get ?
congrats on the Takeda, I'm still chasing mine
@@KitchenKnifeGuy 170mm Bunka. it's beautiful.
I have been a full-time knifemaker for over 5 years, and I always say that my knives will not be better than factory ones. I'm selling a story, it's the same as if you had to choose between a hand painted picture and a perfectly doc onal printed picture.. It's up to you which one you choose, I'd rather choose the hand painted one.
Hi George. Thank you so much for sharing that with me. But believe me, your knives CAN and WILL be better than factory made knives. Then can be anyways. In terms of sharpness, or a look that someone else couldn't quite achieve. The bar to success is just harder because you guys are one man rockstars. Doesn't mean it can't happen and there's always someone out there who would go crazy for your work.
I personally prefer my hand made knives because of the memories linked to them but I started out with factory made and still have them to this day, I won't get rid of them either for sentimental reasons.
Awesome editing by the way Franki you've really been stepping up your game
Thanks JonJon. Appreciate hearing your knife story and always appreciate the feedback.
@@KitchenKnifeGuy mucho love big dog
More like DAWG
Very well spoken video, earned you a sub. Your view points are dead on accurate.
Thank you so much!!! This means a lot to me. I put a lot of weight on the words I use.
NIce balanced video Franki. I love all my knives whether they're stamped or handmade and a little Wabi Sabi. Handmade feels more organic to me, and like you I enjoy the stories behind these pieces of usable art.
Also you're spot on with Tojiro being a gateway drug!
Thanks so much man for this being the first comment. This is a big video for me, as in talking about this concept. Truly looking at it objectively and I know if people aren’t receptive they’ll just point out all the nuances. But then they’d miss the point of the video. So your comment which is spot on is insanely comforting. If all I get are trolls from here on out, I’ll know you understood it and that means the world to me 💕
@@KitchenKnifeGuy bless you! I'm right with you on this, and I've seen a bunch of hate online recently about Kurosaki knives "they're all stamped and therefore rubbish". It's a weird flex isn't it. Not everyone has the same budget, tastes or requirements. If you like a knife that's all that matters really. I use all my knives no matter what the price point and whether they're stamped or hand forged!
@protopigeon 11/10 exactly
I'm a professional sushi chef by trade.
So, I have VERY different opinion about knives from most people on this platform.
Most of my knives are single beveled traditional Japanese style knives, Yanagiba, Deba, Usuba,...
When you're talking about these knives, the line between "factory" and "handmade" becomes very vague.
Because all of them are "handmade".
But also, some are "factory made".
I rotate three Yanagiba. Tsukiji Masamoto Honyaki, Mizuno Tanrenjo, and Watanabe blade.
Take a look at Mizuno.
It's from Sakai. Which means they ALL ARE factory made, even though most of the high end ones are 100% hand made.
What I mean by that is, in Sakai, NOBODY makes one knife from start to finish.
Their "factory assembly line style" of knife making is well known AND that's the reason they could produce high level product CONSISTENTLY.
(In Sakai, there's no guys like Yu Kurosaki or Takeshi Saji.
The guy who does forging only do forging, that's all.
The guy who grinds and sharpens, he only does that. Nothing else.
The guy who puts handles on, that's all he does.
NO ONE makes a knife from start to finish, all by himself.)
Opposite end of spectrum is my Murray Carter custom yanagiba that I asked him to make about 20 years ago, before he became too famous (too busy, too expensive).
Back then, Murray was a real one man army. He literally did everything by himself. Answering phone /email, forging, grinding, sharpening, putting the handle. Then, boxing the knife and even driving to the post office to ship the knife by himself.
While he was working on my yanagiba, every once in a while he'd call / email me about the progress.
"I just finished forging your knife. I have to let it sit for a while (to settle down residual stress). But it'll be ready in a few weeks."
"I installed the handle yesterday. (That handle was also made by him, not a typical run of the mill standard handle). I think you're gonna like it. It turned out really nice."
"I'm going to the post office this afternoon, dropping off your knife. Let me know how you think."
Obviously, you don't experience this level of intimacy, closeness with the blade smith every single time you purchase your kitchen knives.
But, because of that, the knife becomes something really special.
Having said that, now I only buy yanagiba (and all my work knives) from the long established maker.
Tsukiji Masamoto, Sugimoto, Sakai Takayuki, etc.
And I stopped buying artisan knives, after trying three of them.
I'm not bashing them. Simply, they are not for me.
I really liked this video. I watched without skipping / fast forward.
No knives are overpriced.
People need to learn how to use proper word(s).
"I can't afford that price." "I don't want to spend that much money (on a knife)." would be correct.
100% agree to "You pay for the character and the story".
And, the character is another word for "imperfection".
Thanks for posting this video (and sorry for long post. I hope UA-cam wouldn't delete or shadow ban it.)
🙂
My man this is such an insanely thought out response, well balanced and I really appreciate the time you took to provide your feedback. Of course Sakai is a prime example in Japan of what you mentioned. Just didn’t want to bring it up as it might have detracted people from understanding my overall message. Come find me on IG I have something for you 😊
yes！i like and fully agree with the idea pick the product that motivates you on cooking👍. i even prefer ryusen over my jiro （🤫） just because i am a laser guy and i need thin blades
Thank you for that comment. More people need to hear this. Choose what works for YOU. You own an incredibly difficult to acquire knife, doesn't mean you'll like it, and it being difficult to acquire doesn't mean it excels in terms of performance over a more readily available knife either.
100% agree !
thank you Sylvain for sharing your thoughts as well!
At home i reach for my Koishi bunka, misono flower gyuto but usually my Kramer V1 8" . At work it was the Doi Homura Guren for a year then i switched up to my Sugi Fuji 240,210 and petty. I actually rarely use a petty. Next season at work I have a few newbies to try but unsure which move to. way too many to choose from.
I like it. Just going with the flow. Using what speaks to you.