NEW KNIVES -YOSHIKANE, HATSUKOKORO, NIGARA, SHIRO KAMO, KUROSAKI
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- Опубліковано 3 кві 2023
- Hey folks, thanks for tuning in as always!
In todays video we're taking a quick peek at some new and exciting knives, and some restocks that we're happy to have back in the shop after many requests!
Find links for everything down below, or browse our selection at :
www.sharpknifeshop.com
Remember to follow us on social media for more knife related content, updates, restocks and giveaways!
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Nigara Hamono : sharpknifeshop.com/collection...
Yu Kurosaki : sharpknifeshop.com/collection...
Yoshikane : sharpknifeshop.com/collection...
Hatsukokoro Inazuma : sharpknifeshop.com/products/h...
Shiro Kamo : sharpknifeshop.com/collection... - Навчання та стиль
Hey folks! This videos a touch behind unfortunately as you've probably already seen some of these on our instagram or up on our website already! ....you DO follow us on instagram right?! There was an issue uploading the new and arguably more exciting Battle of the Blades - Nakiri Part 2 but thats currently uploading again and you can check that out either tonight or early tomorrow!
LOVE my Yoshikane SKD 240!!!!!! What a gorgeous knife (mine has Teak handle). The fit and finish and the edge are just over the top perfect.
Yoshikane is very well known and produced a lot of protege blacksmiths. Also, you can always spot a Yoshikane knife - very distinctive.
@@jiahaotan696 All about that taper. Thick at the spine, thin at the edge. Thick at the heel/handle and thin at the tip. Definitely something that's compelling when compared to factory knives. I really don't understand why they use the steels they do, but they do a really good job with them. I still would never get the white steel one. Not a big fan of tool steel on kitchn knives either but it's not bad. If they switched to modern steels that would be amazing.
Is it cold inside your studio? Take off that woolen cap, it looks as if you only had half a head with the white cap against the white brackground😉. Some really great knives by the way.
I have the Nigara Kurouchi santoku at home, and it is absolutely fantastic. Glides through everything, and looks amazing.
That hatsukokoro is dope 🔥
I would like you to do a demonstration of the knives senko kurosaki please
I have that exact one and can let you know 100% it is one of the best knives I also have shiro Kamo and ogata knives that are very close as well it’s really light though paper thing around the edge and has an amazing cutting feel I’ve had it for about a month and haven’t needed to sharpen it yet and I use it heavily 6 days a week
Senko is rollforged. Dealbreaker
Doesn't really matter. The real issue with those is they're comically overpriced for what they are because of the hype. If you want to be critical of the knife, I'd be more critical of the sloppy quick and dirty way they do grinding. Still, better than a lot of other things. Basically any half decent slab of SG2 is going to make a good knife... I feel bad for the poor soul who get sold some white steel garbage for $300 that rusts if you look at it and can't stay sharp through half of one meal prep.
@@jeffhicks8428 I agree it’s more issues, but rollforging is very cheap and can never justify such a prize.
I've used plenty of knives in my day, and I admit...I don't really like the senkos aesthetically. Just a little flashy for me is all. However in doing side by sides for roundup videos and others I can honestly say that the Senkos are always in my top 3 as far as performance goes. As for the comment below, on sloppy quick grinding work, Yu Kurosakis knives are tall and hollow ground, which may not be to everyones taste, but are done very well for the anticipated outcome of the knife, and I would argue how well they are done IS Yu Kurosakis strong point. Last note that I'll make for roll forged is that while it make not have the same heart as a hand forged knife, you'd better believe that core steel is going to be perfectly centred through the whole life of the knife, which is a big plus.
@SharpKnifeShop do you get any 270mm guytos in white steel with stainless cladding? That's my next purchase and it's been hard to find.
Have you ever owned white steel knives before? It's not something I'd suggest. The stuff was never intended to be used on knives in the first place and the only reason it really was is because of hierarchies in Japanese kitchens, you couldn't have the plebs use the same thing as the master chef so the plebs get the awful high maintenance low performance white steel. The stuff is obsolete and just awful. I wish knife retailers would be more honest with customers about this stuff. Yes, it's very easy to sharpen and very very easily gets extremely sharp. Then it gets extremely dull just as quick and easy as it got sharp, and repeat that annoying process over and over, half way through cutting one meal, assuming the thing doesn't turn into a rust bucket at some stage. The thing will basically rust halfway into cutting one tomato. Not to mention easily impart that rusty flavor onto your foods, especially fruits and other acidic things. It's garbage. Even if you only used it to cut raw meat on the softest cutting board ever, it's still bad. Just bad. I dont get it.
@@jeffhicks8428 Yes ive owned white #2 before. I really enjoy the cutting aggression of it but I didn't like the fit an finish of the one I had previously.
All of my favorite knives are Shirogami :')
A proper sized bunka or a kiritsuke for me is my favorite. Can you please recommend good makers for these two. After owning western chef knives set. I will be adding a bunka and/or kiristsuke on ky arsenal. Too bad both not available in miyabi line up locally. The kiritsuke from miyabi does not appeal to me so a pass in case they restock if ever. But a bunka damn that cool looking little fella looks awesome with a wusthof on a magnet rack with a chinese cleaver . Thanks for making me decide. I was about to buy a set of so.
Hey There! So sorry for the late reply. I would recommend looking at the following makers : Ryusen Hamono, Yu Kurosaki, Shiro Kamo, Hatsukokoro, Tosaichi! All of these makers are fantastic and are ones we always recommend to our customers.
Oh! And Nigara Hamono!
... After owning a western chef knives set,* I will be adding ... / a bunka looks awesome with a Wüsthof and* a Chinese* cleaver on a magnet rack.
Well, now I know where my tax return is going!
You look like you work with some chemistry teacher guy who cooks blue stuff
Keep it on the down low...bitch
Супер!!!!