JAPANESE KNIFE - GYUTO ROUNDUP 2022!
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- Опубліковано 11 вер 2024
- Find our collection of in stock gyutos here :
sharpknifeshop...
Hey folks, thanks for tuning in as always!
For our second round of roundups we saw quite a few requests for gyutos so here they are! These guys run a little long so make a coffee and kick your feet up while we dig into all of our gyutos, and let us know down below what shape you want to see next!
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Man I am really loving this type of content where each of those beauties gets their moment to shine with some everyday type of ingredients on the board...please keep em coming
I love my japanese kitchen knifes 😍. Beautiful Gyuto's and great job Gage 🥳🙌🏾. Greetings from Germany ✌🏾
Great stuff. It's very educational when you want to know more about different makers. Thanks for this!
Very nice that you included the cutting demos!
Thanks! Lots of requests from our followers to do so and we aim to please!
@@SharpKnifeShop Agreed that the actual use videos and comments are very helpful.
Good job, I really enjoy this segment on the Gyuto and this type of content. Keep up the good work!
Sukenari knives are absolutly great! I love my Sukenari HAP 40 Kiritsuke
20:25 okay I need a tutorial for that cut. That looks so cool! I need to do that next time I cook for someone even if its completely unnecessary
haha! I'll let Jake know, it's easier than you might think.
Kawamura!!! Very happy with my work of art, loved the geko from kurosaki as well. Do you pay for therapy for your customers who become addicted to your knives??? Wife wants to know
Not yet, we're always keeping an eye out for business opportunities though! :p
You guys are awesome! Love your videos and have been loving my ittetsu tsuchime 240 gyuto. I actually just ordered a tosaichi ao super 240 last night!!! Can't wait for it to get here!
yay!!! Thank you so much for all the support! We really appreciate it! So glad you're happy with your knives.
No Nigara?
Great thorough review Gage. Thanks.
Thanks for your videos! I’ve collected an assortment of Japanese knives for the last 5-6 years as a discerning home cook, and for me, laser thin is the way to go.
I spend a lot of time thinning my knives, so of course I’d recommend the thinnest, widest primary bevel for the most chopping and slicing pleasure.
We all hate knives that wedge their way through carrots yeah?!
This 1 video has been a bit of a crash course in blade thicknsss and steel types. Thanks!
Gage and Jake, I really appreciate the detail you go into in your descriptions, especially including the price, hardness, and chip-ability. If I might suggest, rather than doing your "categories" at the end, it might make more sense to do it as part of your more detailed descriptions of the knives.
Thanks so much for the feedback, I think categorising as we go rather than at the end is a great idea.
I would really appreciate it if you did a sujihiki round up video at some point! Loving this video format/demo style
coming up soon!
Thank you Gage for another great video.
Woohoo, more knife stuff.
SHOOTOUT! YYYESSSS!🤤
these videos are so great! looking at the seki kanetsugu zuiun bunka and the ryusen blazen santoku/bunka would love to see a bunka round up!
we'll get one done for ya soon!
Are the knives you send to customers used for cutting demonstrations with actual food?
Or you sell the knives you show cutting food at a discount?
We sell knives we use to cut in our annual scratch and dent sale which happens every October.
@@SharpKnifeShop Good to know!
Hard to choose between kikuzuki and hinoura gyuto I think I would go with hinoura because I already own one knife forge by yoshikazu Tanaka.... would love to see petty/utility knife round up next thanks gage
Waiting for a few more to come in before we do a roundup for petties but it should be up soon!
Great stuff. What do you end up cooking with all the chopped veggies from these videos? Do you all split it up and take them home or make a big ol’ stew or something?
@Sharp Knife Shop You should check out Kyohei Shindo's Bunka. Wicked thin grind, Blue #2 with Kurouchi finish. Tokushu knives offer this knife for around $170 with a really gorgeous ebony handle and professionally sharpened or blanks for about $80. This awesome up-and-coming bladesmith deserves your attention!
Thanks for the tip! I'll check them out for sure, always trying to find new smiths to work with!
I have the 240 Raijin, it is a top performer on my block, absolute beautiful beast.
anything from kurosaki san is pretty spectacular in my experience. The raijin series is wicked.
@Sharp Knife Shop I bought the 165 Senko bunka with purple heart ferrule for my wife for xmas, she fell in love with it, you guys did great btw, ty!
Nice job! I couldn’t find the that 270mm Kurosaki Senko Gyuto. All sold already or just not on the site yet?
Hey Mike, so sorry for the late reply. The 270's sold super quick, we only had two as well. We have some 240 arriving tomorrow or Monday though!
2:11 Looks like you bent the blade just by holding it on your nail lol probably just a light trick
Not a light trick at all, they're just THAT thin!
I think your prices are absolutely crazy🙏 Most of the knives you mentioned i find here at 50-60% of the price.. Thats a problem...
Can you please do a video on which stones are best for which rockwell ratings mahalo from Hawaii 🤙🤙
I work at a chain restaurant and their knives, for lack of better words... suck. I bought a set of Tomodachi knives for my home but they under preform at work. I cut only bread and bacon mostly. I was considering the 240mm R2 Makoto gyuto. Do you think that would be a good fit?
Can you recommend some kiristsuke Chef's knives.Currently i am using VG10 gyuto 210mm knife.
can you provide us link from where we can buy these knifes i am not able to find a proper site to buy it
wheres kisuke manaka?
210 or 240 for non professional home cooking? I really can’t decide… 😱
It's a tough question to answer! Do you have a lot of board space, are you working with larger ingredients regularly, do you do a lot of slicing of raw and cooked proteins. If you answered yes to all, go with a 240. Hope that helps! Let me know if you have more questions!
Hi guys love your vids this is different question to knifes however I’m looking at getting a cutting board and wanted to know what size is your Hasegawa board is? Thanks again for the vids.
Thanks Brendan! Jake is using his brand new 700 x 350 mm board in this video. She's a beast and a joy to work on.
@@SharpKnifeShop thanks for the reply it looks great think I’ll order the 600 x 300 look forward to the next video.
Do yo do shipping?
we sure do! most places in the world. if it's not working for you just hit me up in the live chat on the website and we'll get it sorted for ya!
Can you let me know how I can buy a knife from you
I'll like mutsumi
me too, I wish we could get more of his knives in.
Prices gone up a lot in last 2 years.
they have, material shortages, labour shortages, increased shipping costs. we do our best to keep prices down but it's been tough.
why they are so expensive? 😅
Great source of information, but the LAST place id buy a knife. Your prices are absurd compared to your competitors
If you find a price lower than ours on another site, let us know and we'll price match! I'm very surprised to hear you think our prices are absurd, we regularly check other sites and adjust our prices accordingly. Keep in mind our prices are in canadian dollars so if you're shopping in the states the pricing will seem high. You can change the currency on our site at the bottom left of the homepage. Thanks for the comment!
Great video but please cut more harder vegs
Okay! I cut up a butternut squash just for you in our new video!
can you review the new size/weight global x chef knife
Are you Jesse Pinkman ??