#11. Once you start using your first Japanese knife, you will be hooked for life and you will have to purchase more Japanese knives. There is nothing you can do about it, just accept your fate
I was gonna spend 50$ on a knife and decided to “treat myself” and get a 120$ Japanese knife (vg1). Now I’m waiting impatiently for a masashi kokuen Nakiri lol
1) you will become addicted 2) your fav knife will go out of stock and you’ll instead spend a lot of time consuming content related to knives waiting for it to be back in stock ;p
I prefer to buy old Japanese used handmade knives for 10-30 dollars, they of course take a lot of time to restore, but recently I bought an aogami nakiri for 10 dollars, invested about 10 more dollars in restoration (welding a new tang, new handle, etc.) and now I have an absolutely perfect nakiri.
My only issue here is the “safer” point. Any sharp knife, Japanese or not, is safer than a dull knife. So Japanese knives being inherently safer is a cop out. That being said, I love me an artisan made Japanese knife with western aesthetics and balance.
Great tutorial Nathan. This will be a great help to those starting out. I am on hold for now but it’s great to see all the great knives and kitchen tools you have. For those just starting I will suggest how happy I am with Masashi’s VS1 steel in the Kaijin line. Cheers.
Do you have any recommendation for a gyuto with a K tip? I would want stainless steel for sure. I have a high carbon santoku that was gifted to me and I recently bought a Yoshimi Kato Minamo Bunka 170mm. That Bunka is unbelievable.
I started with a Miyabi santoku, have a masamoto KS and a few others. I use my Zwilling pro chef's the most... (though I might need to do something about that sharp spine)
That was interesting and useful, but it would have been more useful to see those names written down, as I suspect I have no chance of working it out from hearing you speak the names in this video. Is there a list with the same recommendations somewhere?
I'm also wondering how much we'd need to pay for a half decent knife, and how to tell if it is a good deal? I'm guessing that I need to watch more of your videos to get a feel for these things?
As a general range, $200-400 CAD will get you something great! You can also get a good Japanese knife starting at $100 and go way up if you want something fancier.
I purchase only used from Japan, and i love them. I have an older MSC brand, and it's my favorite of all 60+ of them. My number 2 go to is a 6" Nakiri. Razor type sharp. I hand wipe after each use.
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#11. Once you start using your first Japanese knife, you will be hooked for life and you will have to purchase more Japanese knives. There is nothing you can do about it, just accept your fate
#12 set apart portion of your savings, start a trust fund. You'd need it for your newfound passion, you know it
Fact❤
I was gonna spend 50$ on a knife and decided to “treat myself” and get a 120$ Japanese knife (vg1). Now I’m waiting impatiently for a masashi kokuen Nakiri lol
I can't believe I forgot this 🤦😂
Mine is atm in delivery. Im excited to get my Ryusen Oukokuryu 210 Gyuto
What a beauty!
Me Watching this after buying my first Japanese knife
Just did these same. A Bunka from Sharp Edge Shop. 😂. Enjoy your knife
After i bought about 50 or more. 😂👍
@@eamobyrne1I got an Anryu Aogami Santoku, thanks!
@@JustJimJr I can already see myself with a bunch more lol
It's not even the mechanical jostling that dulls a knife in the dishwasher. The thin edge gets corroded by the harsh alkaline detergents.
What kind of knife is it at 07:59 from Masashi Yamamoto? That one looks great, would be awesome to know where I can find one!
It's this one!
knifewear.com/products/masashi-sld-damascus-kiritsuke-210mm?_pos=3&_psq=shiroshu&_ss=e&_v=1.0
1) you will become addicted
2) your fav knife will go out of stock and you’ll instead spend a lot of time consuming content related to knives waiting for it to be back in stock ;p
I feel that 😂
I prefer to buy old Japanese used handmade knives for 10-30 dollars, they of course take a lot of time to restore, but recently I bought an aogami nakiri for 10 dollars, invested about 10 more dollars in restoration (welding a new tang, new handle, etc.) and now I have an absolutely perfect nakiri.
My only issue here is the “safer” point. Any sharp knife, Japanese or not, is safer than a dull knife. So Japanese knives being inherently safer is a cop out. That being said, I love me an artisan made Japanese knife with western aesthetics and balance.
Awesome video - thanks
Great tutorial Nathan. This will be a great help to those starting out. I am on hold for now but it’s great to see all the great knives and kitchen tools you have. For those just starting I will suggest how happy I am with Masashi’s VS1 steel in the Kaijin line. Cheers.
Thanks Grant, great suggestions! I'm on hold too, I bought two knives in December 😅
Do you have any recommendation for a gyuto with a K tip? I would want stainless steel for sure.
I have a high carbon santoku that was gifted to me and I recently bought a Yoshimi Kato Minamo Bunka 170mm. That Bunka is unbelievable.
Not sure why you're mentioning IKEA. Their BRILJERA line is made of VG10 and is hardened properly.
I totally forgot about those! I'm gonna have to try one.
I started with a Miyabi santoku, have a masamoto KS and a few others.
I use my Zwilling pro chef's the most... (though I might need to do something about that sharp spine)
Nice video! What is the big knife on the thumbnail called? The kurouchi one 😊
It's this one!
knifewear.com/products/sakai-takayuki-homura-guren-by-itsuo-doi-gyuto-225mm?_pos=1&_psq=guren+gyut&_ss=e&_v=1.0
That was interesting and useful, but it would have been more useful to see those names written down, as I suspect I have no chance of working it out from hearing you speak the names in this video. Is there a list with the same recommendations somewhere?
I'm also wondering how much we'd need to pay for a half decent knife, and how to tell if it is a good deal? I'm guessing that I need to watch more of your videos to get a feel for these things?
Sorry about that, I'll link them in below the video now! We usually don't right away.
As a general range, $200-400 CAD will get you something great! You can also get a good Japanese knife starting at $100 and go way up if you want something fancier.
Much Mahalo (Thank You in Hawaiian) for the great information.
You're very welcome!
"Japanese knifes are much safer" I nearly lost a finger to a shun 😂
😬😬😬😬
Chefs would only put knives in a dish washer in a restaurant setting is when they are not the one paying for it.
That's been my experience too!
The heel of my knife bit me today
I purchase only used from Japan, and i love them. I have an older MSC brand, and it's my favorite of all 60+ of them. My number 2 go to is a 6" Nakiri. Razor type sharp. I hand wipe after each use.
Love your vids
Ouch!
You are wrong. 🤣🤣 just to be funny. Thank you for your knowledge.