Bunka Black Damascus - 165mm for $257 🔪
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- Опубліковано 3 лис 2019
- Check out the Bunka Black Damascus here with code SHARPASJUSTIN for a discount 😉: sharpedgeshop.com/collections...
#bunka #justinkhanna #knife
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Hi Justin, i want to thank you for your advises! I texted you a few months ago back in July about applying for my first stage ever. Well, i used your template and i got the internship in less then 2 hours! lol
I'm done with that stage because I had to go back for my second term at my culinary school. Now I'm proud and a lot more motivated thanks to you. They even offered me a full time job! Anyways, thanks for all your help and i would love to have this Knife, i never used a Japanese knife before.
Whats up Justin, 16 year old culinaty student from Malaysia here. Knives are super hard to get because of a heavy, heavy import tax on all kitchenware which makes getting any gear super difficult. That bunka looks perfect, and ive been a fan of yours and sharpedge's for a while too.
what’s up justin! i’m william, a mechanic by trade, but someone who could have just as easily ended up in the culinary world. i have always loved being in the kitchen ever since i was young and was always fascinated by cutlery, making sense as to how i found your channel. over the past couple of years i have recently been able to afford the time to work my way up in my quality of knife skills as well as knife care, included my ability to sharpen (and bleed a little) partly in thanks to the help of your videos! i love the way in which you’re honest and thorough about the way each piece of equipment is designed leads directly into how you use it and how it may treat other people of many varieties who may use it. i’ve been watching for a while but i’ve figured it was time to say something! keep up the great work!
You have been such an inspiration to me to up my game on the savory side (I worked in pastry professionally before I moved to a part-time instructor gig at a culinary school)! Most recently, I’m learning how to make excel work for me in scaling up and down recipes - automating paperwork is cutting my prep time in half.
Thanks for another great video Justin!
Hi I started following your channel when I started going to cooking school in 2018!! After working at many top 50s (french style) restaurants in Montreal I went into the sushi world! Your advices throughout my cooking journey has been super helpful!
Hey Justin, I’m a home cook who’s learning more then I ever would have if I haven’t found your videos, they are such a great help when I cook for my family of 15+ for family events. Thank you so much for what you do. I’m using some old kitchen knives I sharpened so a knife like this would help me out with prep a lot. Thank you for everything you do for everyone on your channel.
I've just started my career becoming a professional chefs, grabbing a position at one of the best restaurants in my city. I've been so grateful I found your channel; I've been very intimidated by what I should have in my knife roll or where to find the best equipment. Your equipment videos have been a LIFE SAVER for me, and I have so much more confidence walking into the kitchen that I have the best tools for the job.
Just a home cook who LOVES your channel and is highkey addicted to chef knives. Lots of love from New York! I'm a dental student so I'm learning how my love for cooking has transferred it's skills into drilling and prep work for teeth
Love your content! Just discovered you as I was learning more and more about knife sharpening. Just bought stones and can’t wait to get started
Loving you videos. Thanks for helping me be a better chef!
Love how professional all of your videos are. I'm a culinary student at The CIA and I'm always checking to see if there is any new gear that you've reviewed
Hey I just graduated from there!
@@Pattywwack That's awesome! I just started in September
I have learned about have a better and tighter perp after watching your videos and you have helped me become detailed I my cooking.
Hi Justin
Im a cook from san diego and ive been watching your videos for weeks now , i enjoy your podcast and all your bring to UA-cam! Because of you and what ive learned from all your videos ima host my very first private tasting!! Thank you!!
you deff are an inspiration. thank you man
so after 3 years in the same restaurant i took the opportunity to try out a new restaurant and style of cooking and Im really happy i did this mission 🔥
Used your stage template got a internship at Pujol Mexico, visa process didnt work out, but fortunately got offered a position in inida at a pre opening pizzeria serving small plates and desserts as well. Your gear collection helps me keep myself motivated and obsess over spoons and tweezers. Could be an upgrade to the Fujiwara petty that i am using.
Having just started filling my knife bag this knife was on my radar for some time, i laughed so hard when i saw that you did the review. Me and my friends are planing to do a pop up for the first time in 2-3 weeks so watching your reviews of restaurants and gear really keeps my creative juices flowing!
Keep up the good work! :D much love from Serbia
I'm currently a line cook at a small bistro in chicago. I'm fairly new to the professional kitchen as I've always been a bartender prior. Cooking started as a hobby at home and has developed into a true passion of mine. Your videos on TSD have been of immense help in my daily routine, big thanks for that. My station is really strapped for real estate, so a bunka would really be a big help as even an 8 inch knife seems to get in the way. Thanks for another great video!
Excellent edit. Glad you came into my feed. Subscribed
I’ve been watching ur channel for a couple of years now. I’m only 15 and I rlly like cooking and knives. And I rlly like food. But I would totally love it. I would totally love to grow up and become a chef.
Because of you and your videos I'm now going to culinary school been in it now for 10 weeks and I love it
Hey my name's Jono, I love all your vids, they give me passion for levelling up my cooking skills and knowledge. (just a lowly home cook!)
You and your emulsion guests have literally given us a booklist for my wife and I for our Christmas presents. She's getting into baking and I'm getting into bread and the "Flavour Bible". I'm enjoying reading about the impacts of yeast and water on the results of bread and how to perfect it for my tastes - that's what I've been learning
Also, I'd love it if you could do general knife care and some general technique stuff too. I know you're more aiming for people getting into the business, but as someone budding to get better I'd love some "lower level" tutorials and things of that nature.
Love all you do mate, Jono
Im currently in school and recently learned how to properly scale my sauces to the amount that I need. Before I was able to make sauces but on a much smaller scale.
Thanks for all the content you've been putting out man! Especially the reviews; becoming a pretty big gearhead too 😂. Recently been really diving into home cooking so honestly just learning as much as I can.
I’m Storm, we’ve talked a good bit on twitter, but lately I’ve been learning it’s okay to take your time in learning and being open about it to your superiors about it and asking questions to understand more in depth about that’s happening.
Justin best thing I’ve learned recently in my wild kitchen life is that you get what you give. I give my all in my every day work life and I’m starting to get the benefits of that. Busting your butt and doing the research, watching the videos and reading the books will turn you into a better cook if you put your all into it. I’m grateful for all your advice! Consider me for the knife giveaway 🤪
Recently hired at a new kitchen and started looking for tips on better gear and came across your channel . Love what you do as its been making my life easier
Loving the videos dude. Currently studying at university but concidering becoming a chef, your videos really inspire me to do so. Keep it up!
Love your videos Justin, keep churning out more.
My uncle's death a few days back taught me that it's better to do what you want to do rather than live with regrets. So I'm going to start my journey to become a pastry chef and to have a small side business of handmade chocolates.
She's a beauty. I got a blister from my cheap, narrow-spined knife last night while thinly slicing 5 pounds of dates. It took forever, but luckily it wasn't very busy. I also made some seasoned, battered fries for a staff treat that turned out pretty good.
I love great knife reviews. Thanks for another one.
Love the intro, looks clean and professional. I'm currently garde manger at an Sicilian restaurant, been looking to get a bunka knife for sometime and glad to see you review this one.
I'm currently staging with 1 month left in France, and i love these videos, especially when you talk about effeciency and speed, since i only have 4 months of experience in a proffesional kitchen im still learning a Lot about that stuff and i actually never considered the fact that knife length comes in to play when talking about speed!
Hi Justin, im an 17 year old from melbourne australia and just landed my first year apprenticeship, ive been watching your videos for a few months now, especially during my trials at restaurants while looking for apprenticeships. The knowledge you share and personal experience you have is really helpful and inspirational for a kid like me tryna make it in the big bad restaurant industry, and ive used heaps of the tips youve shared through your videos. thank you for being the beacon of light in this very mysterious part of the restaurant industry (Fine dining work in particular) for young people like me who really appreciate what you do.
Just made my way out the dish pit and using the kitchen loaners from my executive chef. I’m super stoked I found your channel. Good luck all for the contest And lastly, thank you for your videos.
Hey man great video!
I've been watching for a couple months now. I'm a home cook and mostly work with wild game but I'm a gear freak when it comes to my kitchen. Love your videos and it's been helping me with picking out some amazing tools in the kitchen!
Bandaid flex is sick. Subscribed and liking this knife forsure!!!
Hey Justin I graduated from culinary school 30 years ago, The French culinary institute, Jacques Pepin was my Dean of culinary studies, would love to have one of these knives to have for home use! I am sure I would love this knife working on my prep for Dinner! My Wife might finally like a knife that I have! Lol 😂 just started following you today, watching your year in review of the culinary items that you liked, we have very similar tastes when it comes to loving knives! Thank you and Happy Holidays
That’s a beautiful finish! Waaaant!
i've been working in the industry for about a year and a half as a line cook, and i'm learning everyday. right now, i'm really trying to focus on building my speed on prep and setting up my station, while working towards moving up to a higher position in management. the main thing i've learned lately is to speak my mind more frequently. because of where i feel i sit on the ladder, i feel like what i have to say isn't always helpful or is out of the boundaries of my position. but i've been told that in order for the chefs to see that i'm ready to move up, i need to voice myself more often and not be afraid to correct our younger staff in how things should work and what needs to be done. constantly learning and constantly pushing myself to get where i need to be. your videos help a lot. thanks justin, have a good one!
Hey Justin, nice camera work on the intro.
Greetings from SF. Working full overtime over here, will put to good use, thanks
Hey Justin! I love the videos, I’m a long time subscriber and I love all the amazing transparency you bring to the very daunting world of culinary, keep it up brutha!!!
Great video. I recently started as the kitchen manager a couple of local coffee shops that wanted to up their food game! Coming from a country club has been a serious adjustment. Finished writing a new menu, and it is in the final stages of getting it ready to roll out!
i've been on a plateau on my cooking career right now, a new knife might be a bring back passion moment..... THE INTRO IS FIRE!!!!!
Hello Justin, I am new in your UA-cam. The only thing I could say is thank you for inspire and advice others chef’s like me.
Love it man!
Currently managing my family’s restaurant, attending simultaneously, culinary school, looking to take step up into the world of “better” knives. I hope to end up at the French laundry like yourself!
Love this video! I am just starting doing pop ups with a buddy here in the netherlands and would absolutely love that knife
Have learned alot from your videos I'm hopefully moving to sous chef soon
Hey justin, in my current job where there is no foh, I've been challenged and struggling with topics like serving food, hownto talk about food etc but the most important and awesome thing about this whole experience is that I've realized that food is a universal language and it's really cool to see how a guest visiting from japan who doesn't speak english and ti watch how you as the chef change to give the best experience that you can offer them. I do believe every chef should spend some time out in the dining room to understand flow of service and timing etc.
Also as always thanks for the amazing content, and for literally changing my life and helping me get to where I am now and for the future to come!
Justinnnnnn! I love the videos I'm new to professional cooking and am building up a kit to start getting my self into some stages to start working at a restaurant that I enjoy. I'm hoping to work my way up to be a chef! Your preparing for a stage video helped me out a ton for my first one and I landed the job!
Hey Justin, beautiful description of the knife btw. I am a 22-yo cook who just took the leap into moving to a new country looking to keep growing as a professional. I have used so many of your tips and advices in previous states of my career, that let me from getting the job I wanted to improve my speed and organization at work. And I think the knife would really help me to boost up my skills in future gigs. Keep up the good work!
Hi Justin, just moved to a new kitchen and getting ready for the Christmas rush; after three years in kitchens I’m feeling less anxious about this year’s Christmas push but it always helps to have the right tools to smash the end of the year out of the park!!! 😃
That’s awesome! Such a seasonal thing sometimes.
Ok seriously... another great video...your insights are very interesting...and it looks like a good knife...it could definitely help out at work... looking like a good line knife option...
As for more about me... your videos have managed to help me out a bit...I've been cooking for 20 plus years...I recommend all your videos to the younger cooks... there's lots of valuable information there...
One of the things I appreciate are some of the options you've managed to open my eyes to... I'm turning 50 this month...and restaurant work is taking its toll... experience and ability help as do Aleve and physiotherapy... but I'm definitely considering my future options...so thanks for that...I'd enjoy it if you could rope together a bunch of older chefs for a podcast about later career options, relating to young cooks as the grizzled veterans and general reflections on a lifetime spent in front of a stove...
All the best
A culinary student that am super interested everything FnB, just learnt about edge geometry like 70/30 and stuff like that and am actually searching for one of your sharpening videos but stumbled on this video.
Hey Justin! I'm Jammy. I just recently started my career now i'm a Line Cook at a famous restaurant here in the Philippines, i love japanese knives but sadly those knives aren't available here in the philippines since there aren't any shops here. Anyway, i'm a huge fan and i really love your contents! Some of it actually helped me especially the sharpening video.
Thanks Jammy!
The most recent thing i learned, was my mentor chef showing me how to get a deeper darker color on broccoli purees is to add a liiiiitle bit of spinach, you cant taste it but it deepens the color greatly! I decided to go to culinary school in san diego next semester and im super excited!
Hey Justin, I'm 16 and just did my first service helping on sauce section in my kitchen cooking meat, fish and different sauces and it went great. Almost bought the bunka damascus but ran out of money. Cheers man.
I finally made the move to Amsterdam and now im a line cook as well as a student, this knife would be perfect for that! If i may add, the knife "sandwich" construction is just the regular san mai, the traditional Japanese way, hence you can still see the core through the spine (they dont fold the outer layer on the core just sandwich it) The weight discrepancy might simply be due to the wood used for the handle by the way.
Was considering getting a new petty knife, now I might have to reconsider and rebudget
Very infomative , thank you for sharing and would love to own that knife.
Thanks Chris!
Always love the knife reviews
You're the man and this knife is the king
well I've come here to learn about knives so I could get my girlfriend a the best knife I can for her for Christmas, and she's a smaller girl with small hands and she doesn't like really big knives. She is always trying to home her skills and learn more, she always impresses me with her cooking skills and I wanna help her with her cooking however I can, and I think this bunka would fit her perfectly make her so happy.
Im not expecting that intro awesome man!!
im currently a culinary student working part time in a michelin star restaurant as a commis. been using a german knives since forever and i realised how much more efficent and faster japanese straight blades are when i need to julienne a shit ton of peppers or finely chop 50 shallots and it would totally help me if i could get one of those amazing knives xd
Ready to move onto advanced basics!
Looks like a great knife, i've been wanting to get a Bunka for a while. This looks like the one
please make an updated video about your knife bag :) Much Love from Denmark ;)
Hey ive been working in this industry for 3 years now from dishpit to lignecook in quebec. Im now 18 and your content is helping a lot in my tsd!
Yo Justin digging the new intro man
that damascus looks amazing
I’m a student at the CIA, I love your videos and it’s honestly taught me
just as much as the school. Keep up the amazing work
Hi Justin! I'm in culinary school in Stratford Ontario and we the second years run the schools restaurant, getting to try every position from Maitre D. to Chef. We have an international inspirations dinner lab where I'm lucky enough to be the student chef for the Ben Shewry Attica lab! He's definitely a chef I gravitated towards and now I get to work with a menu inspired by his restaurant. There are some limitations getting some of the ingredients as I'm in Ontario aha! I was happy to get my hands on his origins cookbook though as it's not being printed anymore!
Hi justin, I'm a line cook at Hilton in southern California. I just learned that a bird beak paring knife is the perfect tool for prepping cocktail shrimp.
Hey I just started culinary college and I've learned that I fucking love it and can't wait for my internship next semester
You got this 👊
Just learned how to code in python and matlab. Loved the video!
I've been curious about the bunka shape and use lately. I've commonly used a gyuto profile, usually at the 210mm or 240mm length. But I've noticed that I'm starting to prefer a shorter length when it comes to longer prep days when I'm on my cutting board majority of my shift. I've been finding it more comfortable when it comes to those repetitive cutting tasks. Thanks for this review! I think I may finally pull the trigger and invest on this or something similar in length and profile. Great content as usual! Keep it up Justin!
I recently moved to a Japanese/Mexican restaurant after being at a hotel where mostly everything was pre packaged microwave stuff, learning how to run a small station by myself!
Great intro by the way!!!
just got finished with a 2 week stage, it gave me a better inside on the industry
Love the content! I have a super small station and this knife would be perfect! Much better than my victorinox
I just learned that cooking potatoes in half and half is a great idea, and in the same meal picanha steak is amazing.
Just found your channel. You give such great info!
I’m an average person who loves to cook.
Hi Justin! Im a Bread Baker in Nantucket and actually tend to do a lot of food prep that goes into the bread, this knife would be rad to use and would fit perfectly in my Side person knife bag. I have learned recently that leadership is definitely a thing to learn and a difficult thing to be good at. I recently became executive Baker at Something Natural and for preparation for the main season, I'm working on my leadership so I can lead a good team of bread bakers in the summer.
Ive been looking for a 6 inch for my bag and that looks perfect for my brunoise I have to prep every day. Might have to check it out.
This would crush the brunoise on your list.
very informative as always!
i wanna share my (to me) phenomenal experience. so first of all, i'm in my second year of apprenticeship in a Hotel in Germany (just so you know, i'm indonesian). for the last 5 weeks the sous chef in the hotel i'm working in is on his vacation. everyone has 1 free day a week, but the restaurant is always open everyday. and when the head chef is having his free day, i was personally pointed by him to lead the kitchen. i didn't know it was mentally that hard to lead a kitchen and being responsible for any outcome. but it was really fun and i get to learn a lot more perspectives on working in a kitchen other than just handling my own station. also, i get to beat my head chef twice on daily restaurant revenue
i love the zdp 189.
i would also love that vg10 version if it came with a 240mm version. but hey, a knife is a knife is a knife.
Hi @Justin Khanna
That is a lovely knife! Thank you for sharing with us. It reminds me of the Yu Kurosaki Fujin 170mm Bunka which I was eyeing a while ago but couldn't end up getting.
As for me, I am a 21 year old student studying a degree in sound engineering. I am a home cook but I absolutely love knives and I got into Whetstone sharpening a while ago. I had to learn how to cook because my girlfriend moved in with me and she can't cook so it was either I learn to cook or we have takeout all the time and I chose to rather learn how to cook. Now, I love cooking just about anything and I love experimenting. I love sharp knives as well as using a variety of knives and as far as things I have recently learned, I haven't learned many new things but I am currently honing my skills to save time and produce better results in the kitchen. I am possibly planning to pursue a career in the culinary industry after I have finished my degree. Also, I stumbled upon your videos when I was looking at different ways in which people sharpen knives on Whetstones and the different knives they used.
Thank you for the video wonderful video, I look forward to your future videos.
My name is Pascual I am a cook at pear catering in Portland I own a victorinox chef knife
Thank you for sharing your knowledge y learned so much from you
Only needing a petty for most tasks. I totally agree. The reality is if you have good knife skills..truly...then you only need ONE sharp knife. No need to geek-out and own a wall of 50 (at home). My mother could do anything JP chefs could do with food with what ever western cook knife o cooking tools were available. Sculpting vegetables. Cutting paper thin sheets of vegetables for presentation during family gatherings. She wouldn't have known the difference between a Nakiri and a Gyuto. Nor a HRC from W#2.
Good sound knife skills trumps the most expensive Honyaki B#2 steel gyuto any day.
Hi, Justin. I am a 16-year-old currently going to high school in Oslo in Norway. Last week we had a school project where the main idea was to see the brutal reality of working. Therefore I choose to work at Kontrast, which is a Michelin starred restaurant in Oslo. It was very insightful and the staff were very nice and helped me to understand and answer my questions, but I wished that I would be treated equally as the other staff. I felt that even though the tasks I did were just like any task given during a stagiaire, the staff treated me too softly. There weren't any brutal yelling or screaming, which is kind of what I looked forward to and sought after during this period.
I wish I can win the knife you are giving away, but I would be glad if you read my comment. Thanks for always creating great youtube content and podcasts.
lol chill out my dude, if you get in the business youll have plenty of people screaming and you and making you feel like a total piece of shit. just be patient lmaoo.
@@fgnfgmdWhat a wonderful and bright future that I can expect.
I've been using a Tojiro santoku lately but I kind of miss a more octagonal handle. Interested to see how this would compare.
It’s a shame I missed out on the ZDP-189. I would however recommend the Yaxell Enso Bunka for anyone new to Japanese styled knives or just looking to try out this profile. On a separate note, I absolutely enjoy your channel Justin.
Thanks Joshua! Stoked to have you watching 👊
pastry chef here, currently working with WÜSTHOF Icon Creme chef's knife(20cm)...maybe trying a Bunka knife soon.
Been eyeing Bunkas for a while but have been nervous I won’t find a reason to use it. I think it could be a killer line knife though and have decided my misono molly 210 is too big and is going to be relegated to my loaner knife and a new Bunka (after my break in period) will be my new line knife and small/medium veg prep. Thanks Justin killer info on the video.
Great video Justin. For those of us that are left handed can you include how the knife edge is configured. I have one Japanese single bevel knife that I use right handed albeit rather slowly. This looks like a knife that I could use extensively.
Hi John, we designed the knife and then have it made in Japan. It is a 50/50 bevel knife, so left-handed chefs like you can use it too. Respect for using a single bevel knife with your non-dominant hand, very impressive! 👍
Currently running a Makoto Kurosaki SG2 Bunka 180mm, this would be an awesome slightly shorter option.
Hi there, I recently bought a japanese knife Gyuto, after sharpening the preformance ir so good, it's so sharp that at first I got a little bit scared or such sharpnes
I got a nice bunka it’s my fav knife by far