5 Japanese Knives to NEVER Give As Gifts!
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- Опубліковано 13 гру 2023
- We've got a week and a bit until Christmas and we're here to warn you about all the knives you DON'T want to get for your friends and family! Have you gotten any of these as gifts? Let us know in the comments!
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I like the premise.
There are lots of ways to consider whether something is an appropriate gift. And a good reminder that quality, can be a very relative term.
I recall speaking with a friend that literally bragged about never having spent more than $10 for a knife. Buying gifts takes insight into the person's wants and needs, as well as the item itself.
I got myself a kurosaki 240mm gyuto and have had several cooks say it’s too big for me them. So I agree smaller is better for giving gifts. They’ll enjoy them more
Great video!
Oh man,That 2nd nakiri with the end on a bias is killer.🤘
I love it!
Very thoughtful video Nathan.
Thanks Grant!
I have the exact knife that you show at last the 240mm let me tell you i love it so much !
That's so awesome!
I just bought myself a honesuki very similar to the one you showed. I'm utterly delighted with it - but you are completely correct that it's not the right gift for someone else (unless you know they enjoy poultry butchery).
Nice, that's a rad knife!
Nathan I am unsubbing, now I cant tell my gf to get me a 240 Denka, oh wait you only said the 210 one cant get.. HAHAHA love you guys..
Tip: she would love a nice piece of jewellery. Fair is fair 🤣🤣
😂
A nice middle ground on high carbon steel is stainless-clad knives. Some of my favorite blades have a blue paper steel core/edge and stainless cladding. You still shouldn't leave them soaking in the sink (that's dangerous, anyway!), but they are just as forgiving as my pure stainless blades care-wise. Best of both worlds!
Absolutely!
Right, I have a 240mm Gyuto super blue steel on the core with stainless cladding, a superb laser and easy to resharpen but also far easier to maintain than a full carbon steel knife
@@Huskymotard88I want to get a super blue blade to try, but "laser" is exactly how I describe the feel of using my Blue #2 core blades!
Surprisingly, Henckels' achieves that same laser-like feel with their Miyabi line of Super Gold 2 blades. The 8" Artisan Gyuto is my favorite grab-and-go knife because it feels almost as nice as my artisanal Japanese blades but is inexpensive enough that I'm not afraid of damaging its fine edge.
No matter how good they cut or how much effort the knifesmith put into them, but to me all those two-tone bladed knives with the black upper half of the blade either hammered or scratched just look cheap, unfinished and ugly. Love me some nice damascus patterns or, even better, a polished, shiny smooth blade.
Thats because they are unfinished. it reveals the skill of the blacksmith if while being unfinished the knife still looks good.
Nice video, however I think you are ever too optimistic. For my experience, your considerations ar3 valid for people that have and use (and maintain) in thei kitchen at least one japanese knife. For those who are not used to sharp knives, even a cheap (but quite a good beginner) Tojiro DP VG10 can be too much....
If people are too lazy and addicted to dishwashers, they will ruin it easily. They will rust the blade (even if it's stainless it's still high carbon, far more sensitive than 55-58HRC european knives) and ruin the handle. Unfortunately I speak for experience...
? DON'T RUIN POOFDERS ?
hey guys im looking at one with a resin handle. is this food safe in a professional environment ? does the resin break and leach at all? thanks guys love the vids
Hey! We find the resin to be pretty durable, just keep it away from the dishwasher as you would with any good knife!