I've never bought a nakiri, but my wife made me one when she used my chef knife to carve eye holes out of a jack-o-lantern and broke off the end of the knife. Then I had a nakiri. True story.
@@dewantausifyarchowdhury2449 This was years ago. It wasn't a Japanese blade. It was a German Henkels chef knife. It wasn't a nakiri; it just looked like one after she broke the tip. I've been looking at Japanese blades and I've warned her about how brittle they are and not for use on things with bones or frozen items. She's like "what can you use it for, then?" I'm like I could fly through onions. I could turn carrots, celery and onions into mire poix confetti in seconds. That's what.
Thank you. This is a very concise, clear look at a wide range of knives. I’m a quarantined collector and am enjoying trying different techniques with different knives. This is really helpful. I plan to watch the entire 30-day series.
Excellent video! As was mentioned in another comment, I want to also thank you for the clear pronunciation of all the types of knives. I am familier with several of these knives but never was sure how they should be pronounced. One of the things I like about my Nakiri style knife is that once I'm done cutting mushrooms, onions, and such, I use the wide thin blade to pick up the food like a spatula place it in a bowl or directly in the pan. Very useful knife in that respect.
Thank you for the video! It was both informative and had a peaceful feel. Not just from you, yourself, talking (though, the way you were talking was very peaceful), but I find the darker visual easier on my eyes, so I was able to concentrate a little more on the video.
I have a wooden block of stainless cutlery knives that I share with everyone. I keep them relatively sharp. My Japanese knives are on the wall on a magnetic holder with a DO NOT USE sign below them. They are virtually razors, a joy to use and a source of great pride for me. I made everyone of them myself, they only get used cutting over on wood cutting boards. Most are not strong knives but they are capable of cutting transparent carrot slices! Very nice video, well done thanks for sharing your time!
Thank you for the clear pronunciations of the different knives. As a non Japanese speaker, I never knew how to pronounce these names as I read them on different websites 🙏🏼
Very nice video, so many cool things about it. Clearly explained, your enthusiasm comes through. And you seem to be having fun at the end slicing up that thin paper. Thank you.
Might be due to the cinematography. Black background, black table and black shirt. The actual knife occupies only a very, very small space of the frame. Also no actual use in cutting. Just display. BUT excellent knowledge and variety.
@@stevejette2329 I was thinking the same thing. Perhaps a medium gray table and lighting from above would help. I did really like the content and presentation!
Sorry for commenting on an old video. I found the info here super informative. Thanks for making the video. I wish I had seen this video when I was reading up on Japanese knives. The greatest info for me is the ranking from most used and why. I bought a gyuto and a santoku and ended up not using the santoku very much, as I just learned, a petty would have complemented the gyuto better (almost bought a nakiri until someone told me not to). Now I just have to start looking at serrated bread knives...haha. Btw, since I'm only a home cook and not a pro, I bought 3 paring knives at $10 each, no justification for expensive ones, they're ok for cutting fruits. Also, one thing would be useful would be talking about the length of the gyuto. I like my 255mm gyuto, but it seems that many brands do not offer that length, the 210mm is way more popular. Edit: As well as the length of the petty. You showed a 150mm (6 inch) petty, the brand I have for my gyuto only offers a 120mm (4.8 inch) petty, that quite a lot shorter, I wonder if it's too short.
I have two Tanaka San Santoku. One in blue #2 the other in VG-10. Both over a decade old and still like new. Granted I dont use them constantly. But in over a decade I've only had to resharpen them 4 times. I love Tanak's blades.
What a fantastic video. I have 4 Japanese knives just now; I add one every couple of years or so. They are hard to describe: but three words summarise them above all else - light and very sharp. Yet to try a single-bevel knife; but your video has me thinking of a carbon steel Deba.
i like a thin nakiri with very flat edge for simple up an down motion against medium sized vegetables. most of what i do at home. sometimes use a short and thin pairing knife for a low amount of vegetables, i've put it in a place where it's a bit more convenient to pick up compared to the rest of my knives. baking bread without measuring things so the softness of their insides and varying crusts pretty much need a decent bread knife. think it's quite an optional knife. occasionally slice meat with gyuto, it's a bit rough sometimes. have some cheaper european santoku with very soft steel, some of them are somewhat thin and feel decent for regular vegetable stuff, or sharpening practice. it shouldn't be hard to find ones with ok steel. somewhat thin knives feel nice for home use. but they may not be as durable as some thicker knives. every design choice in knives seem to have a purpose though.
I knew most of what you said, but enjoyed this video a lot anyways. You have a very calm and friendly way of presenting, and of course the info is spot-on. Thanks
Single bevel blades are incredible. I make fish filet knives western style and and have made some choppers etc. The Khukri is my favorite chopper. I sharpen all kinds of edge weapons and woodworking tools regularly and I have to say when I discovered my first single edged Yanagiba. I realized what sharp really is. Sharpening that knife (as well as Japanese chisels and planes) taught me how to sharpen all my other edges to another level. For the first time I was actually afraid of that edge and after many cuts especially from the heal I learned another level of safety as well. I now own many other Japanese knives and wont go back to western knives.
🤨 A Kukri for a cleaver? Hmm. Why not? Never thought of it that way, that's all, it being more a brush-cutting tool in my mind (I'm a civilian, not a soldier, but am very familiar with kukris, having grown up with them).
A very interesting presentation. Thank you. I'd be interested in your thoughts about steels and the different sharpening angles. My third or fourth most used knife is a Yanagiba - a sheer pleasure to use and it made me appreciate the Japanese craftsmanship and way of approaching food preparation.
Thank you for making this. I was interested in getting a Gyuto before I watched this a now I am convinced I need it. Cooking is a hobby for me so I am not a professional chef but my cheap knife set needs to be replaced with useful good quality knives.
I just wanna say: I LOVE the way you made the video, it makes it easy to skip to the particular type of knife I want to know more about. And then the others that I now also wanted to know more about :p
I recently got into sharpening woodworking chisels and plane irons. Wife wanted me to sharpen her kitchen knives. I graduated to that task.. You just clarified a lot. Nice straight to the point explanation of Japanese knifes.. Had no clue prior. Lol. Thank you
Nakiri is the perfect knife for plant based eaters. With the right technique you can be as quick or often quicker than with santokus and gyutos. Santoku ist the best for small kitschens in my opinion. Gyuto or Euro chef are always great tho. I highly recommend a rounded tip for nakiris.
@@EienHunterIshikawa Well that depends entirely on what kind of cooking you are doing! Yes you can get by with just one or two knives but thats only for rustic home cooking. Like you said just try using a yanagiba or fugubiki to chop vegetables and see how bad a job it does. Also you can use a chefs knife for all purpose work but if you compare side by side who cuts in a superior fashion for its designated purpose, the nakiri will always cut vegetables better than the santoku or gyuoto. This is all because of the blade profiles.
as I saw how they create the swords, i was absolutely taken aback .so i then bought my first knife,"Suntoku" since then i bought 3 more and love them,mine are Shun knives.and will never go back to European knives.
I trully prefer santoku for all the chopping of everything, and chef's kinfe when I need to cut with tip and rocking cutting of the herbs. I really look towards getting a Deba, whenever I deal with fish most knives are not right for the job... they still do it but uhh. Gonna get one and learn how to use it.
I have a Petty-150mm and am having a Santoku- 170mm made in Japan by a young blacksmith named Sukehira Hirata and his wife Nodoka, they make their knives from sand steel in the Tama Hagane tradition.
This was very useful for me. I am starting to cook more seriously and wanted a few basic Japanese knives. Trying to find my way through the enormous variety of brands, and metals is daunting. The only way to find which brands to buy is to keep watching videos till it all falls into place. Of course, using them would be faster, but they are pricey, so no mistakes. By the way, Petty knives are named after the French term PETIT which means 'little' and is pronounced sort of like Petty. The French deserve the credit for that name! Loved this video. You are a good teacher. However, your lighting is too dark, and I am straining to see the knives from a distance. You need closeups on the knife and also closeup of them next to each other, so we can compare. This will elevate your ratings. I plan to watch all your videos on knives. Please let us know what brands you like so we have some starting point of comparison. Thanks again. Subscribed.
I have a vast selection of knives, but I did purchase a Deba today and yes I really wanted to see how well it worked, I have sushi and sashimi knives with one beveled edge but cutting with a Deba is a lot different, I find it harder to control with the blade being so heavy and the bevel is enhanced by the blade thickness, just used it on slicing Daikon and couldn’t make consistent thickness slices, the blade pulls into the direction of the bevel . ( I need more practice ) thanks for posting this video , very informative and well done 👍🏼. 😊
Great video and breakdown of each knife's purpose. I'm only at the beginning of my knife and cooking journey and only have a Japanese Nakiri for now but this video definitely helped me think about which knife will be most useful for me next. Subbed
This is a great presentation of useful information. The style is very pleasant and relaxing. For me, the take away is that I should probably just keep my gyuto and petty knives sharp, and not feel the need to get a special knife for cutting fish every ten days or so. Maybe someday I will get a special single bevel knife for fish and one for vegetables, but for now it would really just be more clutter in my already cluttered kitchen.
Hoho, I have the second and fourth type of knives. I'm thinking of getting a fish knife next. Mostly to take the head and spines apart. I have a long filleting knife.
that's a nice present. I still use my nakiri so it's quite useful. Next perhaps you can upgrade your chefs knife (gyuto) or all-purpose knife (santoku) or utility (petty).
my preffered knife is the Gyotoh, its the most versatile for me, and I can chop with it. I know the Santoku is better at that specific treat, but I dont have the money to have 6 super high quality knives uinfortunately.
This was an amazing video! Would love to see you go more in depth on each type and deciding how to choose a first knife. what would you recommend as a first japanese knife? Ive seen a lot recommend a santoku which I think ive settled on but now im trying to decide on all the japanese brands and materials
Thanks. It's hard to answer this question because there are so many options at different price points for Japanese knives. It depends on so many factors such as size, shape, material, handle type, application, budget, etc. Many people would be happy with a stainless gyuto or santoku, plus a petty. Japanese Knife Imports is known for their amazing customer service so I would recommend calling them for further advice.
Gyuto is generally longer than santoku, making it more versatile. Santoku has a flatter edge profile which makes chopping vegetables a bit easier. It's not as flat as nakiri but closer to it. Some cooks prefer shorter knives or use small cutting boards so santoku is a common home kitchen knife.
Thank you. I use both sizes, and usually recommend 210mm for home cooks. The 240mm is good if you have a bigger cutting board and more advanced knife skills.
thanks for sharing, next video could you explain the type of steel more? I would like to really understand why a Japanese knife is different from a german knife for example, like why the cultures chose different shapes and what the materials mean.
Thank you. Here is a good starting point for discussing the difference between Japanese and European knives. www.knivesandtools.com/en/ct/japanese-european-kitchen-knives.htm
Thank you so much for the video! I’m wanting a knife for mostly cutting/slicing,trimming steak, but also for other around the kitchen items at times, would you recommend the gyuto 210mm? Thanks in advance for any help or advice!
Haha, same thing. Ive got nice nakiri from Japan. But after some time I realized that I don't have much use for it. I almost never do cabbage, and for most of other vegetables I need tip. In addition, carbon steel really needs attention and care, so for my 5 min salad I just never bother to use my nakiri.
I was planning on getting a 5" gyuto to pair with my 9":chefs knife. But you mentioned that they are pretty much the same. So id prolly get a 5" petty/paring knife instead. (Was looking for a small knife for fruits cutting and peeling
150mm petty is very useful. It's like a miniature gyuto, so either one would work if you found a 150mm gyuto. 135mm petty would be closer to a paring knife but have more versatility. I recommend using metric for talking Japanese knives - that will help you navigate this deep world much more effectively.
Hey, really nice video, it has been really helpful! I want to buy my first Japanese style knife, maybe a carbon steel one, and my attention was caught by Bunka. As far as I know it should be an all purposes knife, like a santoku, but with a reverse tanto tip. To me it seems pretty cool, however it seems to me that it isn't used a lot. Do you know why? Is it a great choice for a first Japanese knife?
Thanks. I don't think bunka and kiritsuke type knives are good for general purpose use. Those shapes are used in very specific traditional applications in Japan, but it seems like the recent fad in the US is mostly because people think they look cool. To me the tips of those knives are too delicate. I see cooks in Japan primarily using gyuto, petty, nakiri, and santoku for double bevel knives. For a first Japanese knife, I would suggest a 210mm stainless gyuto. For $150 - 200 you can get an excellent knife that will be a pleasure to use, sharpen, and will serve you for many years. Contact a reputable store like Japanese Knife Imports for good advice and guaranteed quality.
@@EienHunterIshikawa Thank you very much for your suggestions. I was interested in Bunka because I already have a Western knife similar to a Gyuto, even if the quality isn't excellent. I was also looking for a carbon steel one. I already have plenty of western style stainless steel knife, and I wanted to try something different. As far as I know, carbon steel knives need to be dried quickly after every use and oiled if not used for a long time, right? This should be the standard maintenance. I was interested in the "ritual" of taking care of your personal knife, because I think that objects that require attention and maintenance also gain a certain sentimental value. I will make some more researches about the maintenance of carbon steel. Thank you again for your answer!
I've used a couple but don't own a bunka or kiritsuke. I don't understand the current popularity boom with these shapes. Perhaps people like the look. To me they are less practical for general purpose due to the extremely pointy and delicate tips. I don't see Japanese chefs using them except for the traditional single bevel versions made for very specific purposes.
I really like the Nakiri, but I do not eat much meat. The Santaku is not bad either, but the curve of the blade is a but much. Same for the Guyto, there is too much curve for my preferences. I also like the Chinese "chef knife".
Great video! You may have answered this question already, but what brands of Japanese knife do you recommend? Also, what brand do you use. Most appear to be similar (judging by the handle). Thank you so much! 🙏
Thank you. I use a variety of knives from different makers. Many are Gesshin from Japanese Knife Imports, and I also own Yu Kurosaki and some other smaller makers which are only available in Japan. My advice is to find a reputable retailer such as JKI, ChefKnivesToGo, and Korin and let them guide you based on your needs and budget.
Santoku knife can be used to chop things up, like onions for example, as long as you keep lined up to the cutting board? Is there any specific stuffs the Sentoku knife is made for?
Santoku (3 skills) is known for versatility in the home kitchen, being appropriate for meat, fish, and vegetables. It's somewhere between a nakiri and gyuto. I prefer longer knives for most tasks so the gyuto is my everyday knife. Santoku is great for use on smaller cutting boards and for cooks who prefer a shorter chef's knife.
@@EienHunterIshikawa yeah I'm more of a short knife person, I'm trying to improve my knife knowledge and experience them myself before I open my own business, your videos are a good source of research, thank you so much for the awesome videos, gonna look through all of them, hopefully I can get to your level of knowledge at some point. Cheers from Mexico!
Very informative. Great video. I love working in the kitchen preparing delicious meals for my family. I'm very much a fan of great knives and keeping them razor sharp. Japanese steel is top notch. Thanks for this video. Do you have any suggestions on best brands. I was thinking of kamikoto but would love to get some suggestions on the best brands.
Thanks for your comment. To get familiar with quality Japanese knives, research knife makers (not brands). There are many options depending on knife type, intended use, cooking style, maintenance, durability, budget, and more. The best way to guarantee quality is to ask for advice at reputable stores like Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear.
Thank you I can see you speak from the heart and common sense approach. Can you please recommend a knife maker I want to buy a present form my son a chef and has a deep Japanese love. real Japanese maybe even hand made?
There are so many great Japanese makers so I would recommend getting good advice from one of the reputable knife stores such as Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear. They will probably ask you about your son's cooking style, preferences in things like handle type, blade shape, durability vs. sharpness, ease of maintenance, experience with Japanese knives and sharpening, etc. My own must haves are 210mm (or 240mm) gyuto and 150mm petty. Stainless are easier to care for.
As someone who in reality works in a kitchen and is a culinary enthusiast, I just have this to say: get double bevel knives and just avoid single bevel knives in general. The reason single bevel knives penetrate food slightly better but not by a lot is because there is only one bevel and not two to cut through the food, meaning slightly less resistance. THIS DOES NOT MEAN THAT THEY ARE SHARPER! The number of downsides of using a single bevel knife are many as a knife is supposed to be a wedge that goes straight through whatever you are cutting. With a single bevel knife, it is going to go where it wants to go (whether it is a right or left bevel, it will go the opposite direction). Further, they are more prone to chipping and can be harder to sharpen and maintain. The only way a single bevel blade is going to work for you is if you are a machine like a mandolin or meat slicer, which you are not, as all human error is eliminated through the use of machines. In the case of being in a commercial kitchen or your own, you do not want the hassle of trying to control the direction that single bevel knife goes as in a commercial kitchen, you are on a schedule and have no time for such tools to be finicky. In your own kitchen, do you really want to go through that pain and hassle? I do not. So just do yourself a favor, avoid single bevel knives and go with double bevel knives. That is how knives were meant to be made.
Thank you. I don't own a kiritsuke and don't quite understand their current popularity for home kitchens. It's probably because people think they look cool without understanding how this specific knife geometry was used in traditional Japanese food preparation. The pointed tips are extremely delicate and I would rather use gyuto or santoku.
@@EienHunterIshikawa thanks for your feedback, I was thinking along similar lines as well... basically just a fancy-shaped Japanese chef knife, that looks swordlike, perhaps people buy them because they look "cool."
I agree that a gyuto or santoku is a better choice than a nakiri. I have two nakiris in my collection and while they are two of my favorite knives I typically reach for my santoku. While I do not regret buying my best nakiri but knowing what I know now I should have gotten a 240mm gyuto instead. I would use that almost every day because even as a home cook there are a ton of things that I do where my 180mm santoku or gyuto just is not long enough.
@@EienHunterIshikawa I have a 240mm Kazuhide takohiki and the length is great for more general use. So a 270mm will likely be amazing. Also I realize that comparing a 240mm takohiki to a gyuto is like comparing apples and oranges because the takohiki has a limited use but it is more about the length. Honestly for a sashimi knife I would love to have a 330mm. But again that is a little different subject. Lol
@@EienHunterIshikawa also I tend to use my 135mm Shigeki Tanaka petty just a hair more than my 95mm Moritaka petty because it is just incredible. Sometimes though that 95mm length comes in handy.
Hi, I am left-handed, and I found out that single bevel blade fits me best Is there single bevel Gyuto knife? All I can find is 50/50 blade under left-handed search. Thank you
Gyuto is not a single bevel knife - even those which have an asymmetrical grind such as 70/30. This is completely different from true single bevel knives like deba and yanagiba, which come in right handed or left handed options. It would be safest for left handed cooks to use symmetrical double bevel knives. However, depending on the knife, it might be ok to use something like a 70/30 gyuto meant for right handed cooks. Asymmetrical edges can be changed to function more like symmetrical ones through sharpening techniques.
I don't own one because I think gyuto, santoku, and petty are the most versatile knives. I'm not sure why the kiritsuke and bunka shapes seem to be coveted these days - it's probably simply because they look cool. I never see them in Japanese home kitchens and rarely in professional kitchens. There are specific traditional uses particularly with single bevel versions. To me the pointed tips are too delicate to be a practical everyday knife.
@@EienHunterIshikawa thank you for your timely response and honest critique! I agree 100%. I want to try a kiritsuke 90% for the aesthetics and other 10% for trying the push cut style. I primarily use larger knives for help cutting larger cuts of protein as I'm an avid smoker.(My background is in deasign and landscape architecture, and I revere the always respectful Japanese culture as well as the beautiful craftsmanship and techniques of elder craftsman) In my professional work I always strive to, and encourage others to follow the simple adage of, KISS. Keep It Simply Stupid.
@@greenhorighzonz In your case, maybe a longer gyuto or a sujihiki (240-270mm) would be useful for you. I would choose a stainless knife for working with smoked meats and such. It's a great feeling to have a good knife that performs well. If you don't sharpen knives yourself, I would highly recommend getting into this valuable practice. I made some sharpening videos covering the fundamentals.
Japanese knives are generally thinner, sharper, and have better edge retention. I also believe that no other cooking culture has as many different shapes and sizes to fit each task.
I know which knife to choose I have a different problem . When the knife is so beutiful .. I am extremely scared to put it on the sharpening stone ... also I want to keep the sharpening angle from the manufacture and I styl didnt find the way how to make such a nice microscopic edge ... Also when the knife is miror polished like some yanagybas is there a way to keep that polish on the knife while you sharpen it ? I stuggle finding the answers on my questions ... :D
I have a 4 part sharpening video series that explains the process from beginning to end. You can practice on cheaper knives if you're worried, but no one messes up their knives during my sharpening workshops. You will be fine if good technique is used. Even if you feel like something is off, there are some great professional sharpeners who can bring the edge back to better than new.
I finally stepped up our knife game. I bought a shun westerners chef knife(wanted something a little more durable than the standard) a nakiri and a pairing knife. I thought about a gyuto but with limited knives I wanted something more versatile. The nakiri was a total want but it’s fantastic for it purpose. The pairing knife was also a must. Shelling shrimp with a dull knife was dangerous and it will work to trim bbq cuts. I just couldn’t justify a filet knife for the 10 times a year I need it. Oh and I bought the shun honing steel, wouldn’t put those high quality blades against the cheap one from my current set. Now I just need to pay off the credit card so I can buy more!
I've never bought a nakiri, but my wife made me one when she used my chef knife to carve eye holes out of a jack-o-lantern and broke off the end of the knife. Then I had a nakiri. True story.
I think this kind of thing happens more often than people want to admit
Sounds very sad, but had a solution. Good to you.
Did you give her the knife in the divorce 😂🤣😂🤣
Japanese knives are extremely brittle… Your wife should’ve been more careful… I’d have a heart attack if mine broke like that tbh…
@@dewantausifyarchowdhury2449 This was years ago. It wasn't a Japanese blade. It was a German Henkels chef knife. It wasn't a nakiri; it just looked like one after she broke the tip. I've been looking at Japanese blades and I've warned her about how brittle they are and not for use on things with bones or frozen items. She's like "what can you use it for, then?" I'm like I could fly through onions. I could turn carrots, celery and onions into mire poix confetti in seconds. That's what.
Thank you. This is a very concise, clear look at a wide range of knives. I’m a quarantined collector and am enjoying trying different techniques with different knives. This is really helpful. I plan to watch the entire 30-day series.
Thank you for the insight chef. Love how you explain and present all the knives!
This man is smiling with his eyes all the way through. Loving the energy here
I have gone back to this video many times. Very informative.
Thank you for your dedication and attention to detail in a very straightforward way.
Excellent video! As was mentioned in another comment, I want to also thank you for the clear pronunciation of all the types of knives. I am familier with several of these knives but never was sure how they should be pronounced. One of the things I like about my Nakiri style knife is that once I'm done cutting mushrooms, onions, and such, I use the wide thin blade to pick up the food like a spatula place it in a bowl or directly in the pan. Very useful knife in that respect.
Very good video with great explanation. Would love to see you do a video while you’re using them in their traditional ways.
Thank you for the informative explanation!
Fantastic informative video, thank you.
Thank you for the video! It was both informative and had a peaceful feel. Not just from you, yourself, talking (though, the way you were talking was very peaceful), but I find the darker visual easier on my eyes, so I was able to concentrate a little more on the video.
I have a wooden block of stainless cutlery knives that I share with everyone. I keep them relatively sharp. My Japanese knives are on the wall on a magnetic holder with a DO NOT USE sign below them. They are virtually razors, a joy to use and a source of great pride for me. I made everyone of them myself, they only get used cutting over on wood cutting boards. Most are not strong knives but they are capable of cutting transparent carrot slices! Very nice video, well done thanks for sharing your time!
Thank you for the clear pronunciations of the different knives. As a non Japanese speaker, I never knew how to pronounce these names as I read them on different websites 🙏🏼
Thanks for your comment. I agree that there is generally a lack of resources for definitions and pronunciation regarding Japanese knives.
Very nice video, so many cool things about it. Clearly explained, your enthusiasm comes through. And you seem to be having fun at the end slicing up that thin paper. Thank you.
Great video! No annoying music and very clear description!
Thank you
Thanks for the great explanation!
Hot damn, I was genuinely surprised to see you only have 350 subs so far. This is incredibly well done and produced. Very informative, thank you.
thank you
Might be due to the cinematography. Black background, black table and black shirt. The actual knife occupies only a very, very small space of the frame. Also no actual use in cutting. Just display. BUT excellent knowledge and variety.
@@stevejette2329 good point
arby sambdwich
@@stevejette2329 I was thinking the same thing. Perhaps a medium gray table and lighting from above would help. I did really like the content and presentation!
Sorry for commenting on an old video. I found the info here super informative. Thanks for making the video.
I wish I had seen this video when I was reading up on Japanese knives. The greatest info for me is the ranking from most used and why. I bought a gyuto and a santoku and ended up not using the santoku very much, as I just learned, a petty would have complemented the gyuto better (almost bought a nakiri until someone told me not to). Now I just have to start looking at serrated bread knives...haha.
Btw, since I'm only a home cook and not a pro, I bought 3 paring knives at $10 each, no justification for expensive ones, they're ok for cutting fruits.
Also, one thing would be useful would be talking about the length of the gyuto. I like my 255mm gyuto, but it seems that many brands do not offer that length, the 210mm is way more popular.
Edit: As well as the length of the petty. You showed a 150mm (6 inch) petty, the brand I have for my gyuto only offers a 120mm (4.8 inch) petty, that quite a lot shorter, I wonder if it's too short.
thank you, you made so much sense. Just subbed and cant wait to catch up on the older vids...take care
Thank you
Very nice presentation. Love your casual style. This is the information I was looking for :) Thank you. I just subscribed.
Thanks for the explanation, you are introducing a great culture and also helping people’s life getting better.
thank you
I have two Tanaka San Santoku. One in blue #2 the other in VG-10. Both over a decade old and still like new.
Granted I dont use them constantly. But in over a decade I've only had to resharpen them 4 times. I love Tanak's blades.
What a fantastic video. I have 4 Japanese knives just now; I add one every couple of years or so. They are hard to describe: but three words summarise them above all else - light and very sharp. Yet to try a single-bevel knife; but your video has me thinking of a carbon steel Deba.
This is a great video, Eien. Thank you
thank you
i like a thin nakiri with very flat edge for simple up an down motion against medium sized vegetables. most of what i do at home.
sometimes use a short and thin pairing knife for a low amount of vegetables, i've put it in a place where it's a bit more convenient to pick up compared to the rest of my knives.
baking bread without measuring things so the softness of their insides and varying crusts pretty much need a decent bread knife. think it's quite an optional knife.
occasionally slice meat with gyuto, it's a bit rough sometimes.
have some cheaper european santoku with very soft steel, some of them are somewhat thin and feel decent for regular vegetable stuff, or sharpening practice. it shouldn't be hard to find ones with ok steel.
somewhat thin knives feel nice for home use. but they may not be as durable as some thicker knives. every design choice in knives seem to have a purpose though.
Thanks a lot! Exactly what i was searching for! Please continue ;)
Fantastic video, I was wondering the difference between Western and Japanese classic Gyuto! appreciate the insight!
Thank you for this.
I knew most of what you said, but enjoyed this video a lot anyways. You have a very calm and friendly way of presenting, and of course the info is spot-on. Thanks
Thank you.
Single bevel blades are incredible. I make fish filet knives western style and and have made some choppers etc. The Khukri is my favorite chopper. I sharpen all kinds of edge weapons and woodworking tools regularly and I have to say when I discovered my first single edged Yanagiba. I realized what sharp really is. Sharpening that knife (as well as Japanese chisels and planes) taught me how to sharpen all my other edges to another level. For the first time I was actually afraid of that edge and after many cuts especially from the heal I learned another level of safety as well. I now own many other Japanese knives and wont go back to western knives.
🤨 A Kukri for a cleaver?
Hmm.
Why not?
Never thought of it that way, that's all, it being more a brush-cutting tool in my mind (I'm a civilian, not a soldier, but am very familiar with kukris, having grown up with them).
A very interesting presentation. Thank you. I'd be interested in your thoughts about steels and the different sharpening angles. My third or fourth most used knife is a Yanagiba - a sheer pleasure to use and it made me appreciate the Japanese craftsmanship and way of approaching food preparation.
Thank you for making this. I was interested in getting a Gyuto before I watched this a now I am convinced I need it. Cooking is a hobby for me so I am not a professional chef but my cheap knife set needs to be replaced with useful good quality knives.
I just wanna say: I LOVE the way you made the video, it makes it easy to skip to the particular type of knife I want to know more about. And then the others that I now also wanted to know more about :p
great, thank you
Excellent display & explanation of the different knives! Keep it up bro, your channel is going to blow up
thank you
Very cool....Thank you for a great honest explanation... Great video... look forward to more.
thank you
Really well done video! Thanks much for the information.
thank you
I recently got into sharpening woodworking chisels and plane irons. Wife wanted me to sharpen her kitchen knives. I graduated to that task.. You just clarified a lot. Nice straight to the point explanation of Japanese knifes.. Had no clue prior. Lol. Thank you
Good to hear. I also have a series of sharpening videos in case that's of interest.
Nakiri is the perfect knife for plant based eaters. With the right technique you can be as quick or often quicker than with santokus and gyutos. Santoku ist the best for small kitschens in my opinion. Gyuto or Euro chef are always great tho.
I highly recommend a rounded tip for nakiris.
I want you to keep going this video was on one of the first recommendation videos on here please keep going.
Thank you
0:39 Gyuto 210mm
1:35 Petty 150mm
2:16 Serrated Bread Knife 240mm
3:04 Santoku 165mm
4:39 Nakiri 165mm
5:54 Pairing Knife 100mm
6:37 Gyuto Western Style 210mm
7:39 Single bevel knives:
8:47 Deba 180mm
9:55 Yanagiba 270mm
10:50 Usuba 180mm
12:30 Overview
Edit: Cerated replaced by Serrated
How about the width and thicker each style?
Thank you.
SERRATED, not CERATED.
Thank you for simplifying and confirming we dont need every single one. Sometimes the suggestions can be overkill
Yes, I agree
@@EienHunterIshikawa Well that depends entirely on what kind of cooking you are doing! Yes you can get by with just one or two knives but thats only for rustic home cooking. Like you said just try using a yanagiba or fugubiki to chop vegetables and see how bad a job it does. Also you can use a chefs knife for all purpose work but if you compare side by side who cuts in a superior fashion for its designated purpose, the nakiri will always cut vegetables better than the santoku or gyuoto. This is all because of the blade profiles.
as I saw how they create the swords, i was absolutely taken aback .so i then bought my first knife,"Suntoku" since then i bought 3 more and love them,mine are Shun knives.and will never go back to European knives.
I'm in the same boat with pairing and petty knife, when I picked up my knives I got both of them but haven't really used the pairing knife that much.
Good talk. Thanks
Man u remind me so much of my grandfather. Subbed, also nice shirt.
please make more videos like these, they're wonderful
thank you
I trully prefer santoku for all the chopping of everything, and chef's kinfe when I need to cut with tip and rocking cutting of the herbs.
I really look towards getting a Deba, whenever I deal with fish most knives are not right for the job... they still do it but uhh. Gonna get one and learn how to use it.
Seeing as I already have a gyuto, petty, breadknife and santoku I see it's time to check out some nakiri
I have a Petty-150mm and am having a Santoku- 170mm made in Japan by a young blacksmith named Sukehira Hirata and his wife Nodoka, they make their knives from sand steel in the Tama Hagane tradition.
This was very useful for me. I am starting to cook more seriously and wanted a few basic Japanese knives. Trying to find my way through the enormous variety of brands, and metals is daunting. The only way to find which brands to buy is to keep watching videos till it all falls into place. Of course, using them would be faster, but they are pricey, so no mistakes.
By the way, Petty knives are named after the French term PETIT which means 'little' and is pronounced sort of like Petty. The French deserve the credit for that name!
Loved this video. You are a good teacher. However, your lighting is too dark, and I am straining to see the knives from a distance. You need closeups on the knife and also closeup of them next to each other, so we can compare. This will elevate your ratings.
I plan to watch all your videos on knives. Please let us know what brands you like so we have some starting point of comparison. Thanks again. Subscribed.
I have a vast selection of knives, but I did purchase a Deba today and yes I really wanted to see how well it worked, I have sushi and sashimi knives with one beveled edge but cutting with a Deba is a lot different, I find it harder to control with the blade being so heavy and the bevel is enhanced by the blade thickness, just used it on slicing Daikon and couldn’t make consistent thickness slices, the blade pulls into the direction of the bevel . ( I need more practice ) thanks for posting this video , very informative and well done 👍🏼. 😊
thank you
Great video and breakdown of each knife's purpose. I'm only at the beginning of my knife and cooking journey and only have a Japanese Nakiri for now but this video definitely helped me think about which knife will be most useful for me next. Subbed
Thanks !
I’m a little late to this video but it’s very informative
Fantastic and concise.
thank you
This is a great presentation of useful information. The style is very pleasant and relaxing. For me, the take away is that I should probably just keep my gyuto and petty knives sharp, and not feel the need to get a special knife for cutting fish every ten days or so. Maybe someday I will get a special single bevel knife for fish and one for vegetables, but for now it would really just be more clutter in my already cluttered kitchen.
Great video, thanks.
Thank you.
Thank you for the lessons. Your voice is very soothing I feel healed for some reason. 😂
thank you
Hoho, I have the second and fourth type of knives. I'm thinking of getting a fish knife next. Mostly to take the head and spines apart. I have a long filleting knife.
Bought a Santoku after watching this video. 👏🏽👏🏽👏🏽
My friends got me a shun nakiri as a present, and it’s my first proper kitchen knife. A little bummed it’s not very versatile but its so beautiful
that's a nice present. I still use my nakiri so it's quite useful. Next perhaps you can upgrade your chefs knife (gyuto) or all-purpose knife (santoku) or utility (petty).
Subscribed.. great info.
my preffered knife is the Gyotoh, its the most versatile for me, and I can chop with it. I know the Santoku is better at that specific treat, but I dont have the money to have 6 super high quality knives uinfortunately.
Great video! I kina missed Bunka and kirutsike, my faw blade shape, noonttheless good video though!
Thx👍
This was an amazing video! Would love to see you go more in depth on each type and deciding how to choose a first knife.
what would you recommend as a first japanese knife? Ive seen a lot recommend a santoku which I think ive settled on but now im trying to decide on all the japanese brands and materials
Thanks. It's hard to answer this question because there are so many options at different price points for Japanese knives. It depends on so many factors such as size, shape, material, handle type, application, budget, etc. Many people would be happy with a stainless gyuto or santoku, plus a petty. Japanese Knife Imports is known for their amazing customer service so I would recommend calling them for further advice.
@@EienHunterIshikawa thank you so much I’ll definitely check them out! What would you say are the major benefits between the gyuto or santoku?
Gyuto is generally longer than santoku, making it more versatile. Santoku has a flatter edge profile which makes chopping vegetables a bit easier. It's not as flat as nakiri but closer to it. Some cooks prefer shorter knives or use small cutting boards so santoku is a common home kitchen knife.
What gyuto is that second one exactly? Number 7 from the left, looks beautiful.
Thank you, this is the best video on the topic I can found. One question, regarding the length of gyoto, do you prefer 210mm or 240mm for home cook?
Thank you. I use both sizes, and usually recommend 210mm for home cooks. The 240mm is good if you have a bigger cutting board and more advanced knife skills.
I enjoyed your video, very informative
Do you have any recommendations for a left handed Honesuki boning knife?
I don't own a honesuki yet but will likely get one eventually at Japanese Knife Imports.
thanks for sharing, next video could you explain the type of steel more? I would like to really understand why a Japanese knife is different from a german knife for example, like why the cultures chose different shapes and what the materials mean.
Thank you. Here is a good starting point for discussing the difference between Japanese and European knives. www.knivesandtools.com/en/ct/japanese-european-kitchen-knives.htm
Great information! You deserve more views!
Thank you.
Thank you so much for the video! I’m wanting a knife for mostly cutting/slicing,trimming steak, but also for other around the kitchen items at times, would you recommend the gyuto 210mm? Thanks in advance for any help or advice!
yes, I think that would be a great all-around choice. A 150mm petty is good for detailed work and 240mm gyuto or sujihiki would be best for slicing.
A useful and professional looking video, why does is only have 70 likes?
Thank you
My Judo instructor in the early 90’s was ishikawa. 9th Dan Red belt.
Nice video...wish I would have seen it before buying a Nakiri.
Haha, same thing. Ive got nice nakiri from Japan. But after some time I realized that I don't have much use for it. I almost never do cabbage, and for most of other vegetables I need tip. In addition, carbon steel really needs attention and care, so for my 5 min salad I just never bother to use my nakiri.
I was planning on getting a 5" gyuto to pair with my 9":chefs knife. But you mentioned that they are pretty much the same. So id prolly get a 5" petty/paring knife instead.
(Was looking for a small knife for fruits cutting and peeling
150mm petty is very useful. It's like a miniature gyuto, so either one would work if you found a 150mm gyuto. 135mm petty would be closer to a paring knife but have more versatility. I recommend using metric for talking Japanese knives - that will help you navigate this deep world much more effectively.
Hey, really nice video, it has been really helpful! I want to buy my first Japanese style knife, maybe a carbon steel one, and my attention was caught by Bunka. As far as I know it should be an all purposes knife, like a santoku, but with a reverse tanto tip. To me it seems pretty cool, however it seems to me that it isn't used a lot. Do you know why? Is it a great choice for a first Japanese knife?
Thanks. I don't think bunka and kiritsuke type knives are good for general purpose use. Those shapes are used in very specific traditional applications in Japan, but it seems like the recent fad in the US is mostly because people think they look cool. To me the tips of those knives are too delicate. I see cooks in Japan primarily using gyuto, petty, nakiri, and santoku for double bevel knives. For a first Japanese knife, I would suggest a 210mm stainless gyuto. For $150 - 200 you can get an excellent knife that will be a pleasure to use, sharpen, and will serve you for many years. Contact a reputable store like Japanese Knife Imports for good advice and guaranteed quality.
@@EienHunterIshikawa Thank you very much for your suggestions. I was interested in Bunka because I already have a Western knife similar to a Gyuto, even if the quality isn't excellent. I was also looking for a carbon steel one. I already have plenty of western style stainless steel knife, and I wanted to try something different. As far as I know, carbon steel knives need to be dried quickly after every use and oiled if not used for a long time, right? This should be the standard maintenance. I was interested in the "ritual" of taking care of your personal knife, because I think that objects that require attention and maintenance also gain a certain sentimental value. I will make some more researches about the maintenance of carbon steel. Thank you again for your answer!
Whats your thoughts on Bunka's I've recently picked one up and it easily became one of my favorites it has even beaten out the Gyuto.
I've used a couple but don't own a bunka or kiritsuke. I don't understand the current popularity boom with these shapes. Perhaps people like the look. To me they are less practical for general purpose due to the extremely pointy and delicate tips. I don't see Japanese chefs using them except for the traditional single bevel versions made for very specific purposes.
I really like the Nakiri, but I do not eat much meat. The Santaku is not bad either, but the curve of the blade is a but much. Same for the Guyto, there is too much curve for my preferences. I also like the Chinese "chef knife".
Great video! You may have answered this question already, but what brands of Japanese knife do you recommend? Also, what brand do you use. Most appear to be similar (judging by the handle). Thank you so much! 🙏
Thank you. I use a variety of knives from different makers. Many are Gesshin from Japanese Knife Imports, and I also own Yu Kurosaki and some other smaller makers which are only available in Japan. My advice is to find a reputable retailer such as JKI, ChefKnivesToGo, and Korin and let them guide you based on your needs and budget.
@@EienHunterIshikawa What's your opinion about Miyabi knives?
@@nonchablunt I've never used them so I don't have any opinion.
Hi what about Bunka?
Question could you give me the price of the first 4 knives
Santoku knife can be used to chop things up, like onions for example, as long as you keep lined up to the cutting board? Is there any specific stuffs the Sentoku knife is made for?
Santoku (3 skills) is known for versatility in the home kitchen, being appropriate for meat, fish, and vegetables. It's somewhere between a nakiri and gyuto. I prefer longer knives for most tasks so the gyuto is my everyday knife. Santoku is great for use on smaller cutting boards and for cooks who prefer a shorter chef's knife.
@@EienHunterIshikawa yeah I'm more of a short knife person, I'm trying to improve my knife knowledge and experience them myself before I open my own business, your videos are a good source of research, thank you so much for the awesome videos, gonna look through all of them, hopefully I can get to your level of knowledge at some point. Cheers from Mexico!
Very informative. Great video. I love working in the kitchen preparing delicious meals for my family. I'm very much a fan of great knives and keeping them razor sharp. Japanese steel is top notch. Thanks for this video. Do you have any suggestions on best brands. I was thinking of kamikoto but would love to get some suggestions on the best brands.
Thanks for your comment. To get familiar with quality Japanese knives, research knife makers (not brands). There are many options depending on knife type, intended use, cooking style, maintenance, durability, budget, and more. The best way to guarantee quality is to ask for advice at reputable stores like Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear.
@@EienHunterIshikawa thank you. I will absolutely take your suggestion and research makers. Hand forged would definitely be the way to go.
How is the balance on the Gyuto?
Great video! I am also an avid baker. Who makes your bread knife? It looks stunning. Subscribed 👌
Thank you. The bread knife is Shun Premier which I purchased many years ago. It's a good knife but I would choose something different now.
Thank you I can see you speak from the heart and common sense approach. Can you please recommend a knife maker I want to buy a present form my son a chef and has a deep Japanese love. real Japanese maybe even hand made?
There are so many great Japanese makers so I would recommend getting good advice from one of the reputable knife stores such as Japanese Knife Imports, Carbon Knife Co, Seisuke, and Knifewear. They will probably ask you about your son's cooking style, preferences in things like handle type, blade shape, durability vs. sharpness, ease of maintenance, experience with Japanese knives and sharpening, etc. My own must haves are 210mm (or 240mm) gyuto and 150mm petty. Stainless are easier to care for.
what is the name of the first gyoto
Can you sharpen the serrated knife?
As someone who in reality works in a kitchen and is a culinary enthusiast, I just have this to say: get double bevel knives and just avoid single bevel knives in general. The reason single bevel knives penetrate food slightly better but not by a lot is because there is only one bevel and not two to cut through the food, meaning slightly less resistance. THIS DOES NOT MEAN THAT THEY ARE SHARPER! The number of downsides of using a single bevel knife are many as a knife is supposed to be a wedge that goes straight through whatever you are cutting. With a single bevel knife, it is going to go where it wants to go (whether it is a right or left bevel, it will go the opposite direction). Further, they are more prone to chipping and can be harder to sharpen and maintain. The only way a single bevel blade is going to work for you is if you are a machine like a mandolin or meat slicer, which you are not, as all human error is eliminated through the use of machines. In the case of being in a commercial kitchen or your own, you do not want the hassle of trying to control the direction that single bevel knife goes as in a commercial kitchen, you are on a schedule and have no time for such tools to be finicky. In your own kitchen, do you really want to go through that pain and hassle? I do not. So just do yourself a favor, avoid single bevel knives and go with double bevel knives. That is how knives were meant to be made.
very informative!
Any thoughts on the Kiritsuké?
Thank you. I don't own a kiritsuke and don't quite understand their current popularity for home kitchens. It's probably because people think they look cool without understanding how this specific knife geometry was used in traditional Japanese food preparation. The pointed tips are extremely delicate and I would rather use gyuto or santoku.
@@EienHunterIshikawa thanks for your feedback, I was thinking along similar lines as well... basically just a fancy-shaped Japanese chef knife, that looks swordlike, perhaps people buy them because they look "cool."
I like knife
What about bunka and kiritsuke
cant believe I got to be the 1,000th subscriber
I agree that a gyuto or santoku is a better choice than a nakiri. I have two nakiris in my collection and while they are two of my favorite knives I typically reach for my santoku. While I do not regret buying my best nakiri but knowing what I know now I should have gotten a 240mm gyuto instead. I would use that almost every day because even as a home cook there are a ton of things that I do where my 180mm santoku or gyuto just is not long enough.
240mm gyuto is great, and I'm looking to get a 270mm next. But my 150mm petty is probably the most used knife in my kitchen.
@@EienHunterIshikawa I have a 240mm Kazuhide takohiki and the length is great for more general use. So a 270mm will likely be amazing. Also I realize that comparing a 240mm takohiki to a gyuto is like comparing apples and oranges because the takohiki has a limited use but it is more about the length. Honestly for a sashimi knife I would love to have a 330mm. But again that is a little different subject. Lol
@@EienHunterIshikawa also I tend to use my 135mm Shigeki Tanaka petty just a hair more than my 95mm Moritaka petty because it is just incredible. Sometimes though that 95mm length comes in handy.
Hi, I am left-handed, and I found out that single bevel blade fits me best
Is there single bevel Gyuto knife? All I can find is 50/50 blade under left-handed search.
Thank you
Gyuto is not a single bevel knife - even those which have an asymmetrical grind such as 70/30. This is completely different from true single bevel knives like deba and yanagiba, which come in right handed or left handed options. It would be safest for left handed cooks to use symmetrical double bevel knives. However, depending on the knife, it might be ok to use something like a 70/30 gyuto meant for right handed cooks. Asymmetrical edges can be changed to function more like symmetrical ones through sharpening techniques.
what's your impression on the kiritsuke? looking to get my first Japanese knife and am intrigued by the shape and versatility
I don't own one because I think gyuto, santoku, and petty are the most versatile knives. I'm not sure why the kiritsuke and bunka shapes seem to be coveted these days - it's probably simply because they look cool. I never see them in Japanese home kitchens and rarely in professional kitchens. There are specific traditional uses particularly with single bevel versions. To me the pointed tips are too delicate to be a practical everyday knife.
@@EienHunterIshikawa thank you for your timely response and honest critique! I agree 100%. I want to try a kiritsuke 90% for the aesthetics and other 10% for trying the push cut style. I primarily use larger knives for help cutting larger cuts of protein as I'm an avid smoker.(My background is in deasign and landscape architecture, and I revere the always respectful Japanese culture as well as the beautiful craftsmanship and techniques of elder craftsman) In my professional work I always strive to, and encourage others to follow the simple adage of, KISS. Keep It Simply Stupid.
@@greenhorighzonz In your case, maybe a longer gyuto or a sujihiki (240-270mm) would be useful for you. I would choose a stainless knife for working with smoked meats and such. It's a great feeling to have a good knife that performs well. If you don't sharpen knives yourself, I would highly recommend getting into this valuable practice. I made some sharpening videos covering the fundamentals.
Hey Eien, can you pls tell the reasons why they are best
Japanese knives are generally thinner, sharper, and have better edge retention. I also believe that no other cooking culture has as many different shapes and sizes to fit each task.
I know which knife to choose I have a different problem . When the knife is so beutiful .. I am extremely scared to put it on the sharpening stone ... also I want to keep the sharpening angle from the manufacture and I styl didnt find the way how to make such a nice microscopic edge ... Also when the knife is miror polished like some yanagybas is there a way to keep that polish on the knife while you sharpen it ? I stuggle finding the answers on my questions ... :D
I have a 4 part sharpening video series that explains the process from beginning to end. You can practice on cheaper knives if you're worried, but no one messes up their knives during my sharpening workshops. You will be fine if good technique is used. Even if you feel like something is off, there are some great professional sharpeners who can bring the edge back to better than new.
I finally stepped up our knife game. I bought a shun westerners chef knife(wanted something a little more durable than the standard) a nakiri and a pairing knife. I thought about a gyuto but with limited knives I wanted something more versatile. The nakiri was a total want but it’s fantastic for it purpose. The pairing knife was also a must. Shelling shrimp with a dull knife was dangerous and it will work to trim bbq cuts. I just couldn’t justify a filet knife for the 10 times a year I need it.
Oh and I bought the shun honing steel, wouldn’t put those high quality blades against the cheap one from my current set.
Now I just need to pay off the credit card so I can buy more!