Nenohi's At-Home Knife Line | My Thoughts
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- Опубліковано 4 лип 2024
- Welcome back to the channel for another knife review slash breakdown slash showcase. This is the Nenohi Cutlery, 180mm Show, a Damascus, Kiritsuke Santoku, and a more wallet-friendly way to own one of my all-time favorite Japanese brands. Nenohi has designed this, constructed this, and priced this in a way that screams "approachable" and "accessible", but there's more to this launch.
Nenohi Website: www.nenohi-cutlery.jp/
Nenohi Knives: www.nenohi-cutlery.jp/homeusi...
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0:00 - What's up Folks?! 👋
1:33 - This Knife on Paper
4:01 - My Thoughts + What It's Like to Use
6:25 Who is This For + Should You Buy It?
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
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Never thought we'd get another gear vid. I started working in a kitchen for the first time so I've been rewatching much of your (relatively) older material. Thanks chef
Right?! Took me long enough. More coming soon too, appreciate you watching
The blade profile reminds me alot of my masakage bunka, looks like a great knife
I have the nenox g type plus 8.2 as my daily use for a super busy sushi restaurant, I have a lot of higher nenox but the 8.2 g type plus is so good!
I need to try the plus line! Might pick one up this month
Love the video I’d love to see more cooking content like your old series where you recipe tested.
DOD needs a revamp 🙌
@@justinkhanna It definitely does, there are endless youtubers that will show you how to make a dish but very few that will teach you how to create something good while explaining why it works. Keep up the vids you deserve way more followers than you have!
Glad to see you making videos again. I've used your videos to finally get hired in NYC fine dining without going to culinary school! I was wondering if you use different angles when honing each edge of a 70/30 knife? I recently did acquire a ux10 gyuto, wanna make sure to optimize its sharpness at work :)
It's best to try and stick with the bevel angle, but it's never going to be as perfect as you can get on a stone - you wanna do some testing and see how the knife responds, but usually doing an "asymmetric hone" does the trick 👊
@@justinkhanna much appreciated! hope to see you posting more videos like this again soon!
Nice knife, but a bit out of my price range. What would you recommend for a similar Japanese style knife in the $100 range?
Interesting seeing you pick food up off of your board with the knife. How do you feel about the bench scraper for picking food up to reserve your edge?
Normally, yes. For b-roll, not always 😭
@@justinkhanna I can definitely relate on that one haha
The shipping part from this knife does have USA option to ship
What did you end up getting?
Do you have any recommendations for whetstones for beginners?
Mizuyama stones that I got from Korin almost 10 years ago are still going strong - otherwise I’d suggest taking a recommendation from your local knife shop!
Kiritsuke santoku? Thats a bunka my dude
Designers gonna call it what they want my dude
so... you could get a Yoshikane SKD bunka instead for the same money (just try and get it with the burnt chestnut handle) and frankly I just dont see how this is even competitive. Also the grind on Yoshi bunkas is just incredible :shrug: that said this shape is, frankly, worthless, and I use mine to test new natural stones.
I’d love to hear about how you test out natural stones! Just a durability test for the stones or you test abrasion level?
@@justinkhanna well you just put the bevel down flat on the stone and look at the resulting polish. takes some practice but you figure it out after a while. the main questions are is there a lot of contrast between the core steel and the cladding? do you see details in the iron/soft stainless or is the dull flat grey of a synthetic? does it scratch the cladding? is the core steel cloudy, mirrored? etc
when you sharpen you really need to be sharpening both the primary bevel and the blade roads, or your knife will just get thicker and thicker over time, and if you want it to look good you need to test stones on something that's already properly flattened out and not your kurouchi Kato, Ashi honyaki or whatever.
Well for the same price you can get handmade Japansese knife from well known workshop and know exactly what you get. Kiritsuke Santoku is first warning (its Bunka) second warning A-Class Damascus Stainless steel (could be R2 according to the hardness). Third no informations on spine thickness etc. There are exactly 0 reasons to buy this knife.
meh...for that kind of money, you can get a goko hamono, yoshimi kato, kurosaki etc. bunka with an r2 or aogami steel. With those knives, you know what you're getting for your money.
With this knife's steel being somewhat dubious and an obvious "downgrade" from their top tier steel, this one doesn't convince me at all
I had the same hesitations - one can hope they've got a plan to decrease the price or up the quality someday! Happy to see a brand I love experimenting regardless