Choosing Your First Japanese Knife - A Few Handy Tips For Getting Started

Рет қаралды 8,633

Күн бұрын

If you're overwhelmed by the sheer amount of options available to you when buying your first Japanese knife, this may help steer you in the right direction. This is by no means a comprehensive guide, and there are a lot of finer points to consider (specific steel types, grinds, etc) that we will be covering in future videos!
As this is our first KZfaq video, we thought we'd start with the basics. If you want to see something in particular from us, let us know!
Knives shown in this video:
Hideo Kitaoka Deba: www.chefs-edge.com.au/collect...
Matsubara Hamono Petty: www.chefs-edge.com.au/collect...
Matsubara Hamono Bunka: www.chefs-edge.com.au/collect...
Takamura Hamono Gytuo: www.chefs-edge.com.au/collect...
Moritaka Gyuto: www.chefs-edge.com.au/collect...
Shiro Kamo Nakiri: www.chefs-edge.com.au/collect...
Browse our website for all available knives
www.chefs-edge.com.au
Or follow us on Instagram for all our updates
chefsedgeau
See you next time!

Пікірлер: 27

@tikevangogh7227 Жыл бұрын

Excellent info packed in 4 min

@willnguyen3149 Жыл бұрын

Great video!! Can’t wait for the next episode

@SkyeGC04 2 жыл бұрын

Great video Ben!

@chefsedge4952 2 жыл бұрын

Thanks mate!

@KitchenKnifeGuy 2 жыл бұрын

Look at these pros. This video has the feel of someone’s fiftieth. Instead it’s your first, well done. Shotgun mic or hidden lapel?

@chefsedge4952 2 жыл бұрын

Appreciate that Franco! Missed plenty of points but we got there 😂 I used the Rode NTG for this one on top of the A7R4

@KitchenKnifeGuy 2 жыл бұрын

@@chefsedge4952 Excellent choice of shotgun mic for the price :)

@iam_nick Жыл бұрын

Awesome explain there, going to place some orders soon!

@UKBladeshow 2 жыл бұрын

Absolutely amazing video! Funny enough, I had a similar idea on helping “new” knife enthusiasts to pick a knife as it can get daunting! Thanks for sharing this! - Vinz

@chefsedge4952 2 жыл бұрын

Thanks Vinz!

@davesmith5656 Жыл бұрын

@@chefsedge4952 ---- It's very concise and sound advice. Other vids (many other vids) go into too much detail, and still end up with the same conclusions.

@dimmacommunication Жыл бұрын

My favourite is the Santoku or the Bunka (wich is basically a modified santoku )

@chefsedge4952 Жыл бұрын

Bunka is our pick!

@dimmacommunication Жыл бұрын

@@chefsedge4952 I have a Takamura santoku in SG2 , my only complaint is that it's think and I'm worried it will chip

@dimmacommunication Жыл бұрын

I want to say something about the SG2 takamura : SG2 is a vanadium steel, of course it will much harder to sharpen than for example VG-10 or a non alloyed carbon

@chefsedge4952 Жыл бұрын

I don't necessarily find this to be true. I have sharpened Takamura's SG2 many times, and I find it sometimes much easier than VG10 from some manufacturers. Good heat treatment also plays an important part.

@dimmacommunication Жыл бұрын

@@chefsedge4952 But it shouldn't be easier to sharpen SG2 than VG10 , SG2 has vanadium carbides in it , I mean it just takes longer :)

@asomb30 2 жыл бұрын

Hey Ben tossing up between the sg2 and vg10 steel varients for the takamura, for a beginner what's easier to up keep and look after, leaning towards the slightly softer steel

@chefsedge4952 2 жыл бұрын

If you're just getting started I'd stick with VG10. Not only will it be a bit more robust, Takamura's VG10 is excellent to practice sharpening on.

@asomb30 2 жыл бұрын

@@chefsedge4952 awesome thanks!! That's what I was thinking 😄

@Brad.T 2 жыл бұрын

I have a Takamura Santoku and Gyuto, both VG10 and they can get seriously sharp with good practice and they hold a decent edge. Great knives for the price.

@asomb30 2 жыл бұрын

@@Brad.T awesome thanks Brad! Yeah pretty set on the vg10 heard lots of good things

@einundsiebenziger5488 6 ай бұрын

... steel variants*

@duypham76 Жыл бұрын

I'd think for beginners it's better to start with knives that uses vg10 or sld steel because they're more resistant to wear than the knives made with 420j2 steel which is softer and would require to be sharpened more often.

@einundsiebenziger5488 6 ай бұрын

... knives that use*

@davesmith5656 Жыл бұрын

The video gives sound generic advice that very probably suits most kitchens. A knife is a personal thing, and requires either very careful thought or some thoughtful kitchen experience. A few years ago I got into sharpening on whetstones, bought a few knives, and found I use, in order of frequency, 1) a 4.5" length, 0.5" height from edge to spine, 2) a 6" / 1", and 3) a 10" / 1.5" carving knife. All are stainless. I believe the "thinner" height makes slicing easier because it reduces friction. If you laugh, then I've made my point, that people make "weird" choices about knives. And people use knives differently, too. I have learned to be very careful using knives because I really don't like repairing chips. Warning to prospective sharpening hobbyists: I have more whetstones than knives, about 14 and 10, respectively, but rarely use anything other than the above three. Like the video explains, but adapted a bit to my personal quirks.

@richardevans3624 Жыл бұрын

A video on the Japanese knife market might be useful. I'm thinking of how there are companies like Hitohira that buy knives from blacksmith's and other companies like Takamura and then rebadge them "Hitohira" . how do the sole trading blacksmith worth with these companies? What's the story? How do the different knife making regions differ? And why do the Japanese blacksmiths seem completely unaware of modern HSE?. No safety goggles, no gloves, no hearing protection, no guards around the hammers etc etc etc etc... It is terrifying to watch them.