I was not expecting this to be such an good video. I have spent a few years learning about Japanese knives and steel. It was hard to lean and there was no good starting point. It would have been a HUGE improvement for me to watch this video before going down my misguided learning path. You introduce people to the concepts, you talk about geometry and steel and explain why it matters, and you minimize the jargon. This is the best introductory video to Japanese style chef's knives I have seen. Well done, Michael!
@@OakridgeBBQ He's right, you did a really good job on this. I'm a Metallurgist with a degree since the 90's just because of my love for knives. I also sharpened knives professionally for 5 years in a company and in the same time, I sharpen knives a my secondary job since my early 20's. Your suggestions where all spot on!!
I am Japanese and I love knives very much. Thank you for your wonderful video on Japanese kitchen knives. Your pronunciation of "blue paper super" is perfect. Misono is a brand with a huge following among professional chefs in Japan. It is a leading manufacturer in the area known as Seki, which is famous for its cutlery. I am happy to see Misono featured in this video. The quality of stainless steel is becoming very high these days. Some can have blades as sharp as carbon steel. It is also easy to sharpen. If you have a chance, please try the gyuto with Ps60 material of Kanehide brand.
Great video. I remember out of culinary school 15 years ago my family gifted me a Shun Premier 8” chefs knife..I was blown away by it but that started my interest in true Japanese knives. My first was the Fujiwara HC and I couldn’t believe how great that knife performed and how cheap it was in comparison. After working my way up from prep to sauté I made enough money and got a Tanaka wagyuto that I have to this day and I still use at home since I’ve changed careers.
Awesome video! I just got two jobs both in Japanese cuisine about four months ago, and I just recently thought of getting my own knife. The co-workers for one of my jobs encouraged me to get a knife of my own, and they sent me a list of possible options. I ended up choosing the Fujiwara Gyuto Carbon Steel 210mm, and I just purchased it right before watching this video! I wish that I could've chosen the 240mm as you mention since I do love my knuckle room, but I'm glad that the knife in general is one that you recommend. Thanks for your video!
Good video, just want to comment that Zwilling is the original name of the German knife company founded by Peter Henkcels and the J.A Henckels was added by his son Johann Abraham Henckels born in 1771.
Thank you so much for your video I bought 3 high carbon steel knives that you recommended Looking forward to your how to take care of these knives video
Best buying guide out there. This is beyond excellent! It is so informative and dead on accurate. I have my second j, knife now. The first one was stainless and the second purchase was steel. I’ll definitely stick to steel. The care isn’t a big deal, but you do need to treat them nice. Thanks!
Great information for me since I'm a first-time buyer. I can now do a reasonably intelligent search for a gyuto knowing what to look for and what to avoid. Thanks for putting this together for all us beginners!
2:22 this can't be more wrong. The best steel nowadays is industrially made, for example through powder metallurgy. This guarantees a very uniform distribution of carbides throughout the material and a very reliable quality. You can control precisely the properties of the material. Hitting a chunk of metal with a hammer simply can't compete. The decision how hard a steel becomes and therefore how hard or easy it is to sharpen depends only on the manufacturers choice. I prefer the precision of a (good) industrial process more than some guy "eyeballing" it.
Great content, thx a lot! Im checking for my first japanese knife: on top of the list currently: MASAKAGE YUKI santoku (Shirogami (white) carbon steel and clad in a softer stainless steel), and secondly MORITAKA AS KUROUCHI GYUTO 240MM. whats your opinion/experience on those two?
Hey man, really good Japanese chef knife introduction! Liked and subscribed and looking forward to watching more of your content. I share your love of aogami super steel, but l would just say that for anyone out there who loves great kitchen knives, and has a little skill in edge sharpening, and can manage to keep a blade wiped down with a damp towel during use and washed and dried immediately after use, l cannot recommend the Misono enough. The carbon steel they use is a dream to sharpen, easy to maintain, and has great edge retention. Plus, it's just a gorgeous knife. They used to call it Swedish steel, and now it's called EU steel. Same thing. I just sharpened up a brand new one and it's every bit as good as my older model.
I have a Masamoto gyuto, a Tojiro santoku and that exact Misono and the Misono is my favorite. I use the Misono both in culinary school and professionally and the edge lasts a month plus.
I dont have big hands, so im not a fan of big or heavy long knives, but at the same time , ive been havin an issue with cuttin the tip of my glove at work on the pointer finger in pinch grip while cutting with my 8in blades , as my finger slides down. Im not sure of its due to the length like this vid was explaining andnif a longer blade would help that, or the gloves at work bein too large or bad form or what. Ive been recently usin a material knife after being disappointed with my global sharpness , miyabi being too heavy n a few sent back failures. . Ive been looking for a sharper Japanese knife to buy since none of my knives cut things like raw fish well. I've been looking at tojiro, misono or jck blades.
Nothing better to feel the bolster comfortably pressing your finger and the plesent filing of the German made handle. You can chop and pork ribs with them too and just ro abuse it like crazy and the knife is still there for you ready for service!
I would caution against using any electric sharpeners (except maybe a Tormec) on Japanese chef knives. The steel is really too thin and too hard for them. There are other options besides hand-sharpening. Several companies make sharpening jigs that utilize waterstones (Edge Pro Apex) and other than being quite expensive, they do a fantastic job.
Great info, what would you recommend to be in a set of four for a guy who would use the knives once every 2 months, perhaps for grilling large and small portions of meat. These could range from sausages, whole fish, lamb quaters to pork chops, it pretty much depends on how the sports teams are perfoming, lol. Something to use and not to idolize but at the same time enjoying the benefits of such an exquisite instrument. A tool one would not be afraid to accidentaly drop on pavers. Thanks again
Hi Kadmiel! I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget. Fujiwara FKH Gyuto 240mm Fujiwara FHK Petty 140mm Victorinox Fibrox Pro 6-inch Curved Boning Knife Mercer Culinary M23210 Millennia Bread Knife Hope this helps! Good luck!
Excellent video and one of the best for choosing a Japanese knife. Do you happen to use any smaller petty knives ? and if so would they also be carbon steel ? Thanks
Yes, I have a few carbon steel pettys and one or two stainless as well. I use the carbons for non-acidic foods and save the stainless ones for cutting lemons, limes, tomatoes etc.
I was checking out the Fujiwara online and there is a left hand or right hand option. I don't see this often with knives as typically both sides are the same. I'm trying to decipher why this would even matter. I'm left handed but in all the pics I see theres literally no difference
just got a Masamoto Sohonten Wa-Nakiri sandwiched . Also have several SS gyuto, petty and nakiri knives. SS is fine if properly sharpened and maintained
I typically find that most people get this subject very wrong. I have to say, you did pretty darn well trying to cover a lot of ground in 30 minutes lol. we could easily talk for days about all the nuances of knives. good video
Thanks so much, James! It is a pretty dense subject and I tried my best to distill it down to the best nuggets for new Japanese knife seekers. I greatly appreciate your comment!!
thanks for the info. most reviews focus on a specific test set, but rarely pass on useful info that explains the nuances between these tools and materials, which a person could apply on their own at a later time. i feel like i actually learned useful knowledge, rather than finding out which knife tested the best by UA-camrX
Hi, thank you for your awesome review! Appreciate all your knowledge! I was wondering would this knife be a good option for home for meat etc Fujiwara Kanefusa FKM Gyuto 180mm… I assume it’s the same knife you recommended but slightly smaller. Thank you 🙏
I got the fujiwara and it's a good knife it does dull fast at work but its easy to sharpen i usually leather strop it daily and sharpen everyweek, should I get the misono or just get the jck blue impact for my next knife ?
Hi Miguel! Thanks for watching the video! Honestly, I might take a good hard look at either the CarboNext tool steel knives on JCK or anything made from R2 tool steel. The CarboNext is very similar steel to my Konosuke HD which sharpens very well, holds the edge decently, and does not stain easily. R2 tool steel has perhaps the best characteristics built into one, it sharpens decently easy, gets spooky sharp, stays spooky sharp longer than just about everything, and is mostly stain resistant. Hope this helps! Mike
@@OakridgeBBQ thanks for replying! Ima look into that knife the fujiwara was a good recommendation to get into Japanese knifes and carbon steel I like it a lot especially to learn how to sharpen can't beat the price
Great info and great video, especially for ones trying out UA-cam for the first time! Video looks great but audio could get some 'bit of lovin'. You're on your way dudes, keep it up!
Great video thank you very much., Those 3 knives you recommended (love the dragon engraved knife) are better for meat cutting? What do you recommend to go with thsoe to cut up veggies?
@@OakridgeBBQ THanks for the reply. Along with a Gyuto what other knives do you recommend for someone startiong out to get by with most of the stsuff in the kitchen? I have a normal knife set you know the ones in the wooded blocks a good quality one but they are nothing compared to these Jap blades. What else can i get to add to my new collection that are must haves?
Hey Sli, here's my Favorite 4 knives that I use all the time for just about every kitchen task... I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget. Fujiwara FKH Gyuto 240mm (substitute Konosuke HD2 270mm wa-gyuto for a non-budget option) Fujiwara FHK Petty 140mm Victorinox Fibrox Pro 6-inch Curved Boning Knife Mercer Culinary M23210 Millennia Bread Knife Hope this helps! Good luck!
Great intro video into Japanese knives, thank you for this video. I'm a knife nut too, just starting to explore into Japanese, forged, high carbon. This would be my first Japanese knife and I'm looking at what to buy.
the "European" blade profile is called togatta. aogami - blue paper steel (basic high carbon + tungsten) shirogami - white paper steel (basic high carbon) ginsan - silver paper steel (basic stainless, but vary similar feeling to high carbon)
Great video, you covered pretty much all the information there, in my opinion especially for video #1 where there is more information, a blackboard would have been helpful, looking forward for the next one!! 👍
Really good info here. As a woodworking hobbyist and collector of pocket knives, the natural progression has led me here, to Japanese chef knives. If you ever want to get into hand tool woodworking, pick yourself up a good ryobi and dozuki saw. They're inexpensive, ultra thin, and cut on the pull stroke which tensions the blade as you cut. They go through wood effortlessly, like a hot knife in butter. The Japanese probably laugh at our cutting instruments in the west. However, some of the best pocket knives I own, costing hundreds less than my US made blades, were manufactured in Taiwan. Everyone owes it to him/herself to own a Taiwanese made Spyderco.
Awesome! I've been a tradesman woodworker in my earlier days and still enjoy making furniture in my spare time today. I've had and used several Japanese pull saws over the years and absolutely love them. There's no better way to trim a door casing to length after a floor has been installed than a Japanese pull saw with zero set to the teeth, not to mention cutting tenons and flush-cutting dowels, etc...
Since the purpose of a steak knife is to cut a steak on your plate, which is typically glazed ceramic, I would never use anything other than cheap steak knives, since high quality blades will just become ruined cutting against the ceramic plate... so, I've never even shopped around for Japanese steak knives.
Hi want do you think of the Suisin Inox Honyaki Wa-Gyuto (Sandvik 19c27 steel). Because I'm a cook and I want to buy a knife and I don't know to chose which one is the better for me for daily used.
Hey Zsolt, thanks for stopping by, and that is a great question with lots to unpack... First, I think Suisin is a great brand and well known for excellent quality and craftsmanship. That said, Sandvik 19C27 is one of my least favorite steels to work with from a sharpening and cutting perspective. It just doesn't sharpen well for me and doesn't cut as nicely as the carbon steels I am more fond of. That said, in a high production commercial environment when cutting a wide variety of foods, many of which may be acidic and when having multiple blades is not practical, a stainless or semi-stainless steel knife is probably the best way to go. Also, another consideration is the cost of the knife you are looking at. It is a rather expensive knife, and if $350+ is in your budget, then there are MANY other options that might actually be a better choice from a practical use perspective, but maybe not from an aesthetics/materials perspective if stainless honyaki is your primary goal. I also know that you really need to trust the other chefs in your kitchen if you plan on bringing a high-end gyuto in to work. They are often misused by others (dropped on floor, whacked on stainless steel tables, etc) or worse, they often grow legs and walk off never to be seen again... Tell me more about your work environment and your cutting needs.
@@OakridgeBBQ I work in small kitchen as a chef, we do menus So I need a knife that stay a sharp long and because I sharp my knife at home It should be sharpable. I hope my answer is good
@@zsoltszucs8569 Sandvik 19c27 is notoriously hard to sharpen and has larger carbides, so in addition to being hard to sharpen it doesn't have the capability of becoming as sharp mechanically as other steels. However, if extreme stain resistance is your goal and you don't mind spending 5-10 times more time sharpening it when it needs it, then it is probably the perfect knife steel for you. Otherwise, I would recommend something in R2 or SG2 for stain resistance and edge longevity, while being easier to sharpen than 19c27. If you want something that can attain the ultimate edge sharpness at the expense of having to tune the edge more frequently, my vote is for something in Aogami #2 or Aogami Super. My pick for you would actually be this knife: Konosuke HD2 Gyuto 270mm. I own one and it is fantastic and an absolute laser. It looks like chefknivestogo has one left... www.chefknivestogo.com/kohd2gy27.html
Great intro. The Fujiwara, Misono, and Deep Impact 240's are all essentially in my shopping baskets on various sites (along with Tojiro and Mac)... I've yet to pull the trigger on buying one.
Wow!! thanks for your amazing video full of lessons! I've just started in the japanese chef's knife field before seeing your video. But I've bought a Global chef knife for 120 bucks. How would you compare the Global against the ones you indicated? Thanks a lot.
Glad I checked the vid when I searched JCK Natures, been checking those : ) I agree that those carbon steels get screamin sharp, my 80crv2, 52100z and 01 get hair whittling fast, but always thought it was mostly down to sharpening, for instance I was able to get my lil 3in 61-63hrc spyderco M4 hair whittling, but it took about 2hrs (sub standard finnishing equipment), could imagine 8in Gyuto 2-3 points harder. Def need good stones (dia, cbn, ceramic based) to get those high rc, high carbide, PM steels to the same standard as the simpler steels, not 4 beginners right. Anything else on the JCK?
This is great! I've been reading/watching more about Japanese knives lately. Several years ago I got a Tuo santoku damascus steel (it looks more like it was patterned to look like it) as a starter and was impressed at first as it was much better than what I had. I since learned that it was actually made in China. This time I want true Japanese craftsmanship and would like to step it up a notch with a gyuto and maybe even a petty knife. I appreciate hearing about what you liked about the knives and this vid has got just enough nerdiness that I've been looking for. :) Oh, and what are you giving away?
Athena: I've just done the same (bought a Tsuki Damascus VG-10), and after watching Michael's vid, I felt a bit dismayed. *But* I then realised it was a great way to practice my knife techniques and sharpening (on a whet stone) and honing, without being _too_ in-awe of the knife. 🤔😏😁
What angle are these Japanese knives sharpened to. European knives to 20 most Japanese I have read to 15 is that correct. Great vid by the way (John M in the UK)
I really don't know the exact angle. Most only have a large bevel on one side and a much smaller bevel on the other (asymmetric grind) so they behave and sharpen more like single bevel knives/chisels.
Hello, My parents work in the kitchen, and I am shopping for a knife for them. You've recommended a forged high-carbon knife. What is the difference between High carbon stainless steel and high-carbon steel? Can I choose either one?
Hi -- the primary difference is one is stainless (or mostly stainless) and the other will stain/rust relatively easy. Both have high carbon content, but the other alloys included in stainless hc steel makes the steel behave differently and the differences are enough I find myself almost always reaching for a non-stainless hc blade. That said, stainless hc certainly has its place in the kitchen, especially when cutting acidic foods. So, no professional chef should be without a stainless option while the non-stainless hc blade is more of a personal preference.
this might be a dumb question but would you recommend a guyto or a santoku style for a first japanese knife as i already know the brand that id like to get just cant decide between those 2 styles of knives
Hi Ronnie, it's not a dumb question at all. For many professional chefs, the Santoku is viewed as pejoratively unnecessary. It's joked about like the fat kid at swim camp. I can see their point, because in a professional kitchen, you need one knife that can do almost everything and uni-taskers are not very popular because they are inefficient. In the home kitchen, on the other hand, it's an entirely different story. Home cooks don't make their living with their knife work, so they tend to be less proficient and perhaps even somewhat scared of long (over 210mm) overly sharp, pointy knives -- until they get used to them, but some never do. This is where the Santoku shines. It's shorter than a 210mm gyuto, has a more blunt tip (less scary), and has a taller profile which helps keep fingers away from the cutty part. Other than that, it is substandard in every other category compared to a gyuto -- in experienced hands. That said, my very first Japanese knife was a Tojiro DP (VG10) Santoku. I still have it today, albeit it's been ground down and reshaped into a wa-handled honesuki. So, the choice is really a personal one that is totally up to you. So keep in mind it may be your first Japanese kitchen knife, but it won't be your ONLY Japanese kitchen knife...
@@OakridgeBBQ yeah the plan is to either buy a FUJIWARA TERUYASU gyuto Japanese style at 240mm in length or their santoku Japanese style at 180mm in length. Since this will be used as a home kitchen knife and not used in a professional kitchen I think that the santoku will be the route that I’ll go with till I get used to using a good knife. The length doesn’t really bother me as I used to have a 8 or 8.5 inch serrated chefs knife but that thing just got so old and it couldn’t be sharpened. I bought a farberware 5 inch santoku to replace it I like how it feels but the blade is just way to small on it only being a 5 inch blade.
I'm on the market for good knives to gift my girlfriend bc she loves cooking and doesn't have anything beyond supermarket quality, but I'm afraid of the fragility and maintenance required by carbon steel knives. Should I jump into Japanese carbon knives or start off with a good German stainless steel?
Based on the prologue to your question, I would opt for a good German stainless steel knife for her first quality kitchen knife. Then, if she seems interested in trying even more capable cutting tools, then I might go for a good Japanese kitchen knife in VG-10 or something similar next.
@@OakridgeBBQ thank you! I've been doing my research and I'll go for a Wüsthof Classic Santoku. Not as sharp but will last a lifetime. Thank you for the advice, that's exactly what I am going to do
@@ernodios Solid choice. You might also take a look at the Messermeister Meridian Elite line of knives. They are my #1 pick for European stainless steel kitchen knives...
Alot of info! Trying to go down the rabbit hole now. Not sure if i should go for a bluesteel or r2 since i have the budget for both. I just bought an vg10 knife wich i think is incredible! But ita going back for a bluestreel i think since ive tested it and can swap it within 30 days!
If you can afford it, I would keep the VG10 and also get the super blue. Save the vg10 for acidic foods that will wreak havoc on the blue steel edge (or even the R2 for that matter)...
@@OakridgeBBQ thanks for the tip. im saving my dp3! and i just bought Yoshihiro Aogami Super Gyuto 240mm. hope i will enjoy it! full kit and cutting board aswell. expensive christmas gift for myself but it will be worth it :)
For most spaces and most task a 165mm to 210mm is ideal. I use my petty even more than those for daily task. Anything over 240mm becomes cumbersome in most spaces and most task. Besides that eveything you said is very helpful
Hey Fish, that's a great question. There are a few well made wa-handled gyutos I would recommend. The first would be the Tosa 210mm Bunka knife at Hida Tool. I personally own a Tosa and the steel construction & heat treat are excellent -- the rest of the fit/finish leaves a little to be desired -- but you can't expect too much from a $40 knife. I believe the core steel is White #2, but don't quote me on that. It's very hard and fine-grained and takes a super steep angle and stays sharp for a long time. Link: https //hidatool.com/item/2002 For a slightly higher budget, these would be my pick for beginner wa-gyutos: JCK Natures Blue Moon Series Gyuto 240mm - https //japanesechefsknife.com/collections/wa-gyuto/products/jck-natures-blue-moon-series-wa-gyuto-210mm?variant=32607659556961 Harukaze AS Gyuto 210mm - https //www.chefknivestogo.com/haas21gy.html Kohetsu Blue #2 Nashiji Gyuto 210mm - https //www.chefknivestogo.com/kobl2nagy21.html Tsunehisa AS Sakura Gyuto 210mm - https //www.chefknivestogo.com/tsassagy21.html Kohetsu Aogami Super Gyuto 210mm - https //www.chefknivestogo.com/rikoaosu21gy.html
Look at the Yaxell Mon. Cheap to get into and really sharp and holds an edge. My wife as been using a set I bought her in 2019 and have never been on a stone and will still shave the hair on my arms. Cutlery and More has a 20% off sale going on at this time and is where I bought mine.
@cutmethin011 hey, thanx for stream very informative, would like to know where to get these knives.I live in Australia I am a chef and looking to purchase some Japanese knives.appreciate info where to look thanx .
thank you so much for this video, I unfortunately had to deal with a horrible store here, that treats Japanese knives as status symbol and not really helpful in the use / knowledge department. Thank you for sharing your knowledge!
This is the third Japanese knife show I’m watching in a row, and they all have bandaids on!!! Lol
LOL!! Yeah, I nicked myself with the heel of one of the knives while I was setting up the shoot....
@@OakridgeBBQ oof!
@@OakridgeBBQ my brand new gyuto bit me earlier as I was using it for the first time.
Ur just playin with the toys too much. 😂
I was not expecting this to be such an good video. I have spent a few years learning about Japanese knives and steel. It was hard to lean and there was no good starting point. It would have been a HUGE improvement for me to watch this video before going down my misguided learning path. You introduce people to the concepts, you talk about geometry and steel and explain why it matters, and you minimize the jargon. This is the best introductory video to Japanese style chef's knives I have seen. Well done, Michael!
Wow!! Thank you so much!!
@@OakridgeBBQ He's right, you did a really good job on this. I'm a Metallurgist with a degree since the 90's just because of my love for knives. I also sharpened knives professionally for 5 years in a company and in the same time, I sharpen knives a my secondary job since my early 20's. Your suggestions where all spot on!!
it was very informative on japanese knives!@@OakridgeBBQ
I am a 55 year old chef c.e.c been cooking most of my life.I literally just learned so much.
Thank you so much.
thank you!!
I am Japanese and I love knives very much. Thank you for your wonderful video on Japanese kitchen knives. Your pronunciation of "blue paper super" is perfect.
Misono is a brand with a huge following among professional chefs in Japan. It is a leading manufacturer in the area known as Seki, which is famous for its cutlery. I am happy to see Misono featured in this video.
The quality of stainless steel is becoming very high these days. Some can have blades as sharp as carbon steel. It is also easy to sharpen. If you have a chance, please try the gyuto with Ps60 material of Kanehide brand.
What a awesome informative video! Your information helps me a lot to make the right choice!
Great video. I remember out of culinary school 15 years ago my family gifted me a Shun Premier 8” chefs knife..I was blown away by it but that started my interest in true Japanese knives. My first was the Fujiwara HC and I couldn’t believe how great that knife performed and how cheap it was in comparison. After working my way up from prep to sauté I made enough money and got a Tanaka wagyuto that I have to this day and I still use at home since I’ve changed careers.
Excellent kitchen steel is an obsession! Once you've cut with a laser, it's impossible to go back...
I just looked up those Tanaka knives. Expensive but beautiful. I suggest you include those knives in your will.
Awesome video! I just got two jobs both in Japanese cuisine about four months ago, and I just recently thought of getting my own knife. The co-workers for one of my jobs encouraged me to get a knife of my own, and they sent me a list of possible options. I ended up choosing the Fujiwara Gyuto Carbon Steel 210mm, and I just purchased it right before watching this video! I wish that I could've chosen the 240mm as you mention since I do love my knuckle room, but I'm glad that the knife in general is one that you recommend. Thanks for your video!
Thank you so much!! Congrats on your first Gyuto, and don't worry.... that 210 won't be your last. ;-)
Good video, just want to comment that Zwilling is the original name of the German knife company founded by Peter Henkcels and the J.A Henckels was added by his son Johann Abraham Henckels born in 1771.
Thank you so much for your video
I bought 3 high carbon steel knives that you recommended
Looking forward to your how to take care of these knives video
Thank you!!
Best buying guide out there. This is beyond excellent! It is so informative and dead on accurate. I have my second j, knife now. The first one was stainless and the second purchase was steel. I’ll definitely stick to steel. The care isn’t a big deal, but you do need to treat them nice. Thanks!
Great information for me since I'm a first-time buyer. I can now do a reasonably intelligent search for a gyuto knowing what to look for and what to avoid. Thanks for putting this together for all us beginners!
Glad it was helpful! You're very welcome!
Mike, this was such a good introductory video on the subject. Thank you!
Thanks so much!
What a great video. I would have saved some money if I would have saw this last year. Thank you for all the info, very well done.
You are so welcome! Thanks for watching!
2:22 this can't be more wrong.
The best steel nowadays is industrially made, for example through powder metallurgy.
This guarantees a very uniform distribution of carbides throughout the material and a very reliable quality. You can control precisely the properties of the material. Hitting a chunk of metal with a hammer simply can't compete.
The decision how hard a steel becomes and therefore how hard or easy it is to sharpen depends only on the manufacturers choice.
I prefer the precision of a (good) industrial process more than some guy "eyeballing" it.
I got a VG 10 Damascus petty 150mm recently and I'm very excited about it
VG10 was my first experience with Japanese kitchen knife steel. It was like my "gateway drug" LOL!
Thank you for your review and explanation.. very useful 👍👍
Great content, thx a lot! Im checking for my first japanese knife:
on top of the list currently: MASAKAGE YUKI santoku (Shirogami (white) carbon steel and clad in a softer stainless steel), and secondly MORITAKA AS KUROUCHI GYUTO 240MM. whats your opinion/experience on those two?
Both are great choices for Japanese knives. Love Moritaka knives.
Just as @peters1515 said; both are great options. Choose the one that speaks to you the most...
I make hunting and bowie type knives and now just getting Japanese styles single bevel and steel types a very interesting.
Thanks - for someone who knows nothing about Japanese knives, this was very helpful.
Thank you very much!
Nice video and helpful information , please continue, thanks
Very good video, very didactic on the different steels and great knives selection! Looking forward to see the next one.
Thank you very much!
You did a great job with pronouncing the japanese names !
Thank you!
So how would you compare blue 1, 2, white 1 and 2?
I'm going to buy a Gyuto 24 cm. I'm still not 100% sure about the steel yet.
Hey man, really good Japanese chef knife introduction! Liked and subscribed and looking forward to watching more of your content.
I share your love of aogami super steel, but l would just say that for anyone out there who loves great kitchen knives, and has a little skill in edge sharpening, and can manage to keep a blade wiped down with a damp towel during use and washed and dried immediately after use, l cannot recommend the Misono enough. The carbon steel they use is a dream to sharpen, easy to maintain, and has great edge retention. Plus, it's just a gorgeous knife. They used to call it Swedish steel, and now it's called EU steel. Same thing. I just sharpened up a brand new one and it's every bit as good as my older model.
I have a Masamoto gyuto, a Tojiro santoku and that exact Misono and the Misono is my favorite. I use the Misono both in culinary school and professionally and the edge lasts a month plus.
Love it!
Great video! Super informative and helpful
Thank you!
Excellent presentation! Thanks!!!
Good review. You are actually a good reviewer. Very good to watch you. Thanks.
Thank you so much! I really appreciate that!
I dont have big hands, so im not a fan of big or heavy long knives, but at the same time , ive been havin an issue with cuttin the tip of my glove at work on the pointer finger in pinch grip while cutting with my 8in blades , as my finger slides down. Im not sure of its due to the length like this vid was explaining andnif a longer blade would help that, or the gloves at work bein too large or bad form or what. Ive been recently usin a material knife after being disappointed with my global sharpness , miyabi being too heavy n a few sent back failures. . Ive been looking for a sharper Japanese knife to buy since none of my knives cut things like raw fish well. I've been looking at tojiro, misono or jck blades.
Try looking for a taller profile, I think that may help. Also, teach yourself how to freehand sharpen so dull knives are never a problem.
Nothing better to feel the bolster comfortably pressing your finger and the plesent filing of the German made handle. You can chop and pork ribs with them too and just ro abuse it like crazy and the knife is still there for you ready for service!
Great video, clear and concise.
Super informative video, Thank you ! ! !
Cheers for the video, saw it on the JCK knives reviews and had some very helpful infromation!
Thanks so much!
Some buyers complain that their knives' handles break off. Which brands have a well integrated handle?
unless you're using your knife to chop trees down, I have never had any handle even budge.
Great video. Thanks a lot for sharing!
Thank you!!
I cook a lot of Asian stir fry dishes and wondering what style of Japanese knives I should get first?
I think a 210-240mm gyuto would be the best place for you to start.
Spectacular vid man. You’re an excellent teacher.
Thank you so much, I greatly appreciate that!
Must you use sharpening stones or can you use electric sharpeners.
I would caution against using any electric sharpeners (except maybe a Tormec) on Japanese chef knives. The steel is really too thin and too hard for them. There are other options besides hand-sharpening. Several companies make sharpening jigs that utilize waterstones (Edge Pro Apex) and other than being quite expensive, they do a fantastic job.
@@miketrump1368 Thank you.
Great info, what would you recommend to be in a set of four for a guy who would use the knives once every 2 months, perhaps for grilling large and small portions of meat. These could range from sausages, whole fish, lamb quaters to pork chops, it pretty much depends on how the sports teams are perfoming, lol. Something to use and not to idolize but at the same time enjoying the benefits of such an exquisite instrument. A tool one would not be afraid to accidentaly drop on pavers. Thanks again
Hi Kadmiel! I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget.
Fujiwara FKH Gyuto 240mm
Fujiwara FHK Petty 140mm
Victorinox Fibrox Pro 6-inch Curved Boning Knife
Mercer Culinary M23210 Millennia Bread Knife
Hope this helps!
Good luck!
Thank you for this excellent video!
Thank you!
Would you happen to know where I might purchase a used Hiromoto knife?
Sadly, Master Hiromoto passed away a year or so ago and they are no longer made
Michae can I have you deep impact gyuto 240mm. I really want to but one of that knife but there not more stock online
LOL! No, I'm keeping that one... ;-)
Good stuff, thanks Mike.
thanks!!
Excellent video. I have been looking for something like this for a while. Really looking to getting into Japanese knives.
Glad I could help! Thanks!
I started with one and told myself i wouldd stick to one, 4 months later I've got 7. The Nakiri is underrated!
love it!
Excellent video and one of the best for choosing a Japanese knife. Do you happen to use any smaller petty knives ? and if so would they also be carbon steel ? Thanks
Yes, I have a few carbon steel pettys and one or two stainless as well. I use the carbons for non-acidic foods and save the stainless ones for cutting lemons, limes, tomatoes etc.
R2/SG2 is the way for me ;)
I've heard really good things about the steel. It will probably be my next acquisition.
Could you please make a list of all the Japanese kniife brands?
There are hundreds.
i got no problem with my vg10 damascus steel 9in kiritsuke 🔪 😃 thanks for this video! very informative
Good to hear! Thanks for watching and commenting!! Be sure to follow me for more future videos!
Great introduction, thanks a lot!
You are welcome!
Very helpful. Kept me from making an expensive mistake. I want one for my birthday present to me ;).
Glad I could help!
Thank you for this video. Excellent!
You're very welcome! Glad you enjoyed it!
Nice video, thanks for the info!
I was checking out the Fujiwara online and there is a left hand or right hand option. I don't see this often with knives as typically both sides are the same. I'm trying to decipher why this would even matter. I'm left handed but in all the pics I see theres literally no difference
thank you, great video. helps me a lot as i'm looking for a japanese knife
Thank you!!
just got a Masamoto Sohonten Wa-Nakiri sandwiched . Also have several SS gyuto, petty and nakiri knives. SS is fine if properly sharpened and maintained
Thanks for your comment! I definitely think SS has its place in everyone's knife roll. I just like to cut with HC more... [big thumbs up]
I'm visiting Japan hopefully, any recommendations on places, cities, regions etc to go knife shopping for good quality carbon forged blades..?
Kappabashi street in Asakusa Tokyo will be your first destination.
I typically find that most people get this subject very wrong. I have to say, you did pretty darn well trying to cover a lot of ground in 30 minutes lol. we could easily talk for days about all the nuances of knives. good video
Thanks so much, James! It is a pretty dense subject and I tried my best to distill it down to the best nuggets for new Japanese knife seekers. I greatly appreciate your comment!!
thanks for the info. most reviews focus on a specific test set, but rarely pass on useful info that explains the nuances between these tools and materials, which a person could apply on their own at a later time. i feel like i actually learned useful knowledge, rather than finding out which knife tested the best by UA-camrX
Hi, thank you for your awesome review! Appreciate all your knowledge! I was wondering would this knife be a good option for home for meat etc Fujiwara Kanefusa FKM Gyuto 180mm… I assume it’s the same knife you recommended but slightly smaller. Thank you 🙏
It is smaller, and maybe too small... I think knuckle clearance would be my greatest concern. If you want a shorter knife, try a Santoku profile.
thanks very imformative, i like the mizuno
What a informative video since I'm moving from common stamped knives to something better. Thanks
Glad you enjoyed it! Thanks for watching!
I just ordered a hammered Aogami super blue from yoshihiro, what can you say about yoshihiro's quality.
it's fantastic. you'll love it.
I have a shun premier 11 piece set! Love it
Awesome! Shuns are a great place to start. My very first Japanese knife was a Shun also.
Thank you. Great video.
thank you!!
I got the fujiwara and it's a good knife it does dull fast at work but its easy to sharpen i usually leather strop it daily and sharpen everyweek, should I get the misono or just get the jck blue impact for my next knife ?
Hi Miguel! Thanks for watching the video! Honestly, I might take a good hard look at either the CarboNext tool steel knives on JCK or anything made from R2 tool steel. The CarboNext is very similar steel to my Konosuke HD which sharpens very well, holds the edge decently, and does not stain easily. R2 tool steel has perhaps the best characteristics built into one, it sharpens decently easy, gets spooky sharp, stays spooky sharp longer than just about everything, and is mostly stain resistant. Hope this helps! Mike
@@OakridgeBBQ thanks for replying! Ima look into that knife the fujiwara was a good recommendation to get into Japanese knifes and carbon steel I like it a lot especially to learn how to sharpen can't beat the price
Great info and great video, especially for ones trying out UA-cam for the first time! Video looks great but audio could get some 'bit of lovin'. You're on your way dudes, keep it up!
Hey, thanks Jed! It's definitely a work in progress! Thanks for the comments!!
Hey I really like the way you teach bud i want to own a Japanese chef knife now
Thanks, Rich!
Great info for Cyber Monday .. Japanese knife hunt!
Thank you!!
Great video thank you very much., Those 3 knives you recommended (love the dragon engraved knife) are better for meat cutting? What do you recommend to go with thsoe to cut up veggies?
Hey Sli -- I think the gyuto is also a great vegetable knife. That's why I like the pattern so much. It's soooo versatile.
@@OakridgeBBQ THanks for the reply. Along with a Gyuto what other knives do you recommend for someone startiong out to get by with most of the stsuff in the kitchen? I have a normal knife set you know the ones in the wooded blocks a good quality one but they are nothing compared to these Jap blades. What else can i get to add to my new collection that are must haves?
Hey Sli, here's my Favorite 4 knives that I use all the time for just about every kitchen task...
I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget.
Fujiwara FKH Gyuto 240mm (substitute Konosuke HD2 270mm wa-gyuto for a non-budget option)
Fujiwara FHK Petty 140mm
Victorinox Fibrox Pro 6-inch Curved Boning Knife
Mercer Culinary M23210 Millennia Bread Knife
Hope this helps!
Good luck!
@@OakridgeBBQ Legend thank you kind sir!
Great intro video into Japanese knives, thank you for this video. I'm a knife nut too, just starting to explore into Japanese, forged, high carbon. This would be my first Japanese knife and I'm looking at what to buy.
Thank you and good luck on your journey into J-knives!
the "European" blade profile is called togatta.
aogami - blue paper steel (basic high carbon + tungsten)
shirogami - white paper steel (basic high
carbon)
ginsan - silver paper steel (basic stainless, but vary similar feeling to high carbon)
Thanks for the reply and for watching the video!!
@@OakridgeBBQ anytime.
I love Japanese kitchen cutlery
Thanks for the knowledge.
You bet! Thanks for the comment!
Great video, you covered pretty much all the information there, in my opinion especially for video #1 where there is more information, a blackboard would have been helpful, looking forward for the next one!! 👍
Thank you!
Really good info here. As a woodworking hobbyist and collector of pocket knives, the natural progression has led me here, to Japanese chef knives.
If you ever want to get into hand tool woodworking, pick yourself up a good ryobi and dozuki saw. They're inexpensive, ultra thin, and cut on the pull stroke which tensions the blade as you cut. They go through wood effortlessly, like a hot knife in butter.
The Japanese probably laugh at our cutting instruments in the west. However, some of the best pocket knives I own, costing hundreds less than my US made blades, were manufactured in Taiwan. Everyone owes it to him/herself to own a Taiwanese made Spyderco.
Awesome! I've been a tradesman woodworker in my earlier days and still enjoy making furniture in my spare time today. I've had and used several Japanese pull saws over the years and absolutely love them. There's no better way to trim a door casing to length after a floor has been installed than a Japanese pull saw with zero set to the teeth, not to mention cutting tenons and flush-cutting dowels, etc...
nice bro thx
Thank you for a great video...please update the links
But isn't a sheet steel also forged previously and rolled into sheets, lol? The same process as forging mate
In the same way a loaf of Wonder Bread is the same as a hand made long fermented loaf of artisan sourdough... same, not same.
Japanese have a Silent U or at times sounds like a short U similar to uh.
except maybe in the pronunciation of gyuto or wagyu... ;-)
What are the best Japanese steak knives?
Since the purpose of a steak knife is to cut a steak on your plate, which is typically glazed ceramic, I would never use anything other than cheap steak knives, since high quality blades will just become ruined cutting against the ceramic plate... so, I've never even shopped around for Japanese steak knives.
@@OakridgeBBQ Thank so much! You just saved me a bunch of money.
I just ordered my first Petty in Aogami Super Carbon Steel. 🔥
Awesome! I hope you love it!
Hi want do you think of the Suisin Inox Honyaki Wa-Gyuto (Sandvik 19c27 steel). Because I'm a cook and I want to buy a knife and I don't know to chose which one is the better for me for daily used.
Hey Zsolt, thanks for stopping by, and that is a great question with lots to unpack... First, I think Suisin is a great brand and well known for excellent quality and craftsmanship. That said, Sandvik 19C27 is one of my least favorite steels to work with from a sharpening and cutting perspective. It just doesn't sharpen well for me and doesn't cut as nicely as the carbon steels I am more fond of. That said, in a high production commercial environment when cutting a wide variety of foods, many of which may be acidic and when having multiple blades is not practical, a stainless or semi-stainless steel knife is probably the best way to go. Also, another consideration is the cost of the knife you are looking at. It is a rather expensive knife, and if $350+ is in your budget, then there are MANY other options that might actually be a better choice from a practical use perspective, but maybe not from an aesthetics/materials perspective if stainless honyaki is your primary goal. I also know that you really need to trust the other chefs in your kitchen if you plan on bringing a high-end gyuto in to work. They are often misused by others (dropped on floor, whacked on stainless steel tables, etc) or worse, they often grow legs and walk off never to be seen again... Tell me more about your work environment and your cutting needs.
@@OakridgeBBQ I work in small kitchen as a chef, we do menus
So I need a knife that stay a sharp long and because I sharp my knife at home It should be sharpable.
I hope my answer is good
@@zsoltszucs8569 Sandvik 19c27 is notoriously hard to sharpen and has larger carbides, so in addition to being hard to sharpen it doesn't have the capability of becoming as sharp mechanically as other steels. However, if extreme stain resistance is your goal and you don't mind spending 5-10 times more time sharpening it when it needs it, then it is probably the perfect knife steel for you. Otherwise, I would recommend something in R2 or SG2 for stain resistance and edge longevity, while being easier to sharpen than 19c27. If you want something that can attain the ultimate edge sharpness at the expense of having to tune the edge more frequently, my vote is for something in Aogami #2 or Aogami Super. My pick for you would actually be this knife: Konosuke HD2 Gyuto 270mm. I own one and it is fantastic and an absolute laser. It looks like chefknivestogo has one left... www.chefknivestogo.com/kohd2gy27.html
Great intro. The Fujiwara, Misono, and Deep Impact 240's are all essentially in my shopping baskets on various sites (along with Tojiro and Mac)... I've yet to pull the trigger on buying one.
Well, what the heck are you waiting for? LOL!! Pull the trigger! Let's go!
@@miketrump1368 Ordered the JCK 240. I'm a little sad both the nakiri and the 210 are sold out and don't seem to be returning.
I think you'll really like it. It's a great knife - it needs a little tweaking once you get it, but I'll show you how to do that in my next video.
Wow!! thanks for your amazing video full of lessons!
I've just started in the japanese chef's knife field before seeing your video.
But I've bought a Global chef knife for 120 bucks.
How would you compare the Global against the ones you indicated?
Thanks a lot.
What do you think about myabi?
Glad I checked the vid when I searched JCK Natures, been checking those : ) I agree that those carbon steels get screamin sharp, my 80crv2, 52100z and 01 get hair whittling fast, but always thought it was mostly down to sharpening, for instance I was able to get my lil 3in 61-63hrc spyderco M4 hair whittling, but it took about 2hrs (sub standard finnishing equipment), could imagine 8in Gyuto 2-3 points harder. Def need good stones (dia, cbn, ceramic based) to get those high rc, high carbide, PM steels to the same standard as the simpler steels, not 4 beginners right. Anything else on the JCK?
Thanks for the comments! My JCK short list? I really want to try one of the R2 wa-gyutos...
This is great! I've been reading/watching more about Japanese knives lately. Several years ago I got a Tuo santoku damascus steel (it looks more like it was patterned to look like it) as a starter and was impressed at first as it was much better than what I had. I since learned that it was actually made in China. This time I want true Japanese craftsmanship and would like to step it up a notch with a gyuto and maybe even a petty knife. I appreciate hearing about what you liked about the knives and this vid has got just enough nerdiness that I've been looking for. :) Oh, and what are you giving away?
Thanks for reminding me! I need to get back to that give-away...
Athena: I've just done the same (bought a Tsuki Damascus VG-10), and after watching Michael's vid, I felt a bit dismayed. *But* I then realised it was a great way to practice my knife techniques and sharpening (on a whet stone) and honing, without being _too_ in-awe of the knife. 🤔😏😁
very good video, thank you!
Thank you! Glad you liked it!
What angle are these Japanese knives sharpened to. European knives to 20 most Japanese I have read to 15 is that correct. Great vid by the way (John M in the UK)
I really don't know the exact angle. Most only have a large bevel on one side and a much smaller bevel on the other (asymmetric grind) so they behave and sharpen more like single bevel knives/chisels.
@@OakridgeBBQ Thank you.
What brand is the knife you picked up and started talking about super blue core?
If you're talking about the Wa Gyuto with the blond handle, that's the 270mm Fu-Rin-Ka-Zan Aogami Super Wa Gyuto from japanesechefsknife dot com.
I enjoyed your video. Thank you.
Thank you!!
What is your opinion on the Dalstrong chef knife?
By my experience they can't hold an edge and are a nightmare to re-sharpen due to shitty heat treatment.
one word. junk.
Hello, My parents work in the kitchen, and I am shopping for a knife for them. You've recommended a forged high-carbon knife. What is the difference between High carbon stainless steel and high-carbon steel? Can I choose either one?
Hi -- the primary difference is one is stainless (or mostly stainless) and the other will stain/rust relatively easy. Both have high carbon content, but the other alloys included in stainless hc steel makes the steel behave differently and the differences are enough I find myself almost always reaching for a non-stainless hc blade. That said, stainless hc certainly has its place in the kitchen, especially when cutting acidic foods. So, no professional chef should be without a stainless option while the non-stainless hc blade is more of a personal preference.
@@OakridgeBBQ Thank you so much for your reply!
this might be a dumb question but would you recommend a guyto or a santoku style for a first japanese knife as i already know the brand that id like to get just cant decide between those 2 styles of knives
Hi Ronnie, it's not a dumb question at all. For many professional chefs, the Santoku is viewed as pejoratively unnecessary. It's joked about like the fat kid at swim camp. I can see their point, because in a professional kitchen, you need one knife that can do almost everything and uni-taskers are not very popular because they are inefficient. In the home kitchen, on the other hand, it's an entirely different story. Home cooks don't make their living with their knife work, so they tend to be less proficient and perhaps even somewhat scared of long (over 210mm) overly sharp, pointy knives -- until they get used to them, but some never do. This is where the Santoku shines. It's shorter than a 210mm gyuto, has a more blunt tip (less scary), and has a taller profile which helps keep fingers away from the cutty part. Other than that, it is substandard in every other category compared to a gyuto -- in experienced hands. That said, my very first Japanese knife was a Tojiro DP (VG10) Santoku. I still have it today, albeit it's been ground down and reshaped into a wa-handled honesuki. So, the choice is really a personal one that is totally up to you. So keep in mind it may be your first Japanese kitchen knife, but it won't be your ONLY Japanese kitchen knife...
@@OakridgeBBQ yeah the plan is to either buy a FUJIWARA TERUYASU gyuto Japanese style at 240mm in length or their santoku Japanese style at 180mm in length. Since this will be used as a home kitchen knife and not used in a professional kitchen I think that the santoku will be the route that I’ll go with till I get used to using a good knife. The length doesn’t really bother me as I used to have a 8 or 8.5 inch serrated chefs knife but that thing just got so old and it couldn’t be sharpened. I bought a farberware 5 inch santoku to replace it I like how it feels but the blade is just way to small on it only being a 5 inch blade.
@@ronniecason9807 sounds like a great plan. You will like it, I know that for sure!
I'm on the market for good knives to gift my girlfriend bc she loves cooking and doesn't have anything beyond supermarket quality, but I'm afraid of the fragility and maintenance required by carbon steel knives. Should I jump into Japanese carbon knives or start off with a good German stainless steel?
Based on the prologue to your question, I would opt for a good German stainless steel knife for her first quality kitchen knife. Then, if she seems interested in trying even more capable cutting tools, then I might go for a good Japanese kitchen knife in VG-10 or something similar next.
@@OakridgeBBQ thank you! I've been doing my research and I'll go for a Wüsthof Classic Santoku. Not as sharp but will last a lifetime. Thank you for the advice, that's exactly what I am going to do
@@ernodios Solid choice. You might also take a look at the Messermeister Meridian Elite line of knives. They are my #1 pick for European stainless steel kitchen knives...
Alot of info! Trying to go down the rabbit hole now. Not sure if i should go for a bluesteel or r2 since i have the budget for both. I just bought an vg10 knife wich i think is incredible! But ita going back for a bluestreel i think since ive tested it and can swap it within 30 days!
If you can afford it, I would keep the VG10 and also get the super blue. Save the vg10 for acidic foods that will wreak havoc on the blue steel edge (or even the R2 for that matter)...
@@OakridgeBBQ thanks for the tip. im saving my dp3! and i just bought Yoshihiro Aogami Super Gyuto 240mm. hope i will enjoy it! full kit and cutting board aswell. expensive christmas gift for myself but it will be worth it :)
For most spaces and most task a 165mm to 210mm is ideal. I use my petty even more than those for daily task. Anything over 240mm becomes cumbersome in most spaces and most task. Besides that eveything you said is very helpful
Thanks for your reply and for watching the video!! I'm still sticking with my 240mm minimum for my uses. [thumbs up]
I agree 240 is not suitable for lots of fine chopping work.
Do you have any recommendations for beginner knives with a Japanese handle? All the ones pictures here have a western one
Hey Fish, that's a great question. There are a few well made wa-handled gyutos I would recommend. The first would be the Tosa 210mm Bunka knife at Hida Tool. I personally own a Tosa and the steel construction & heat treat are excellent -- the rest of the fit/finish leaves a little to be desired -- but you can't expect too much from a $40 knife. I believe the core steel is White #2, but don't quote me on that. It's very hard and fine-grained and takes a super steep angle and stays sharp for a long time. Link: https //hidatool.com/item/2002
For a slightly higher budget, these would be my pick for beginner wa-gyutos:
JCK Natures Blue Moon Series Gyuto 240mm - https //japanesechefsknife.com/collections/wa-gyuto/products/jck-natures-blue-moon-series-wa-gyuto-210mm?variant=32607659556961
Harukaze AS Gyuto 210mm - https //www.chefknivestogo.com/haas21gy.html
Kohetsu Blue #2 Nashiji Gyuto 210mm - https //www.chefknivestogo.com/kobl2nagy21.html
Tsunehisa AS Sakura Gyuto 210mm - https //www.chefknivestogo.com/tsassagy21.html
Kohetsu Aogami Super Gyuto 210mm - https //www.chefknivestogo.com/rikoaosu21gy.html
Look at the Yaxell Mon. Cheap to get into and really sharp and holds an edge. My wife as been using a set I bought her in 2019 and have never been on a stone and will still shave the hair on my arms. Cutlery and More has a 20% off sale going on at this time and is where I bought mine.
@cutmethin011
hey, thanx for stream very informative, would like to know where to get these knives.I live in Australia I am a chef and looking to purchase some Japanese knives.appreciate info where to look thanx .
check out japanesechefsknife dot com
Very interesting. Thanks.
Glad you enjoyed it
thank you so much for this video, I unfortunately had to deal with a horrible store here, that treats Japanese knives as status symbol and not really helpful in the use / knowledge department. Thank you for sharing your knowledge!
Thanks so much! Glad I could help!