JAPANESE KNIFE - NAKIRI ROUNDUP 2022!

Рет қаралды 30,652

2 жыл бұрын

Hey folks, thanks for tuning in as always!
Find all of these nakiris on our website :
sharpknifeshop.com/collection...
For the new roundup series we'll be taking some time to go over all the options we have for a specific shape and touch on them all briefly, before closing off with which of those knives may be best for you guys!
If theres a shape you'd like to see us roundup next let us know down below!
Remember to follow us here on KZfaq, and on social media for more knife related content, updates, restocks and special arrivals, and giveaways!
Instagram : @sharp_knifeshop
Facebook : sharpknifeshophamilton

Пікірлер: 49

@johnniemiec3286 2 жыл бұрын

Lots of fun guys. The use of graphics to give each knives specific stats was a really smart move, allowed the pacing to stay crisp while letting anyone who wants more details on a particular blade to pause where they desire. Dig that Tangan-Ryu, love the unique look.

@dem0680 2 жыл бұрын

man you are living my dream life.. i love japanese kitchen knives.. i love sharpening them for hours, i love chopping with them, i love googling about them.. and you are making a living of that.. respect

@eddiechacon9039 2 жыл бұрын

Awesome video you guys put together, I love that each knife had its moment to shine on the cutting board....definitely looking forward to more like this

@fightingusik4265 2 жыл бұрын

Great job fellas! You gave just enough info to keep the descriptions relevant but not overwhelming or bogging down the video. I REALLY appreciate you giving your assessment of cutting performance and best use-case. I really dig the categorization at the end. Hope you do more styles.

@naplesbluesrt 2 жыл бұрын

These types of videos are super helpful. Petty round up next please!

@lepricated 2 жыл бұрын

Ive been looking for the past week for my first nakiri. funny stumbling across this video.

@SharpKnifeShop 2 жыл бұрын

hope it helped! Let us know if you have any questions, we're easiest to get a hold of by email info@sharpknifeshop.com

@chefknivesenthusiast 2 жыл бұрын

Aaaah, Nakiris...my favourite shape/style of Japanese knife, next to the Usubas! Thanks for this video.

@etherdog 2 жыл бұрын

Gage and Jake, this was really helpful and I think you covered all the bases well. Especially important are the description of hand feel and handle sizes--what fits well in large hands v smaller hands. My only suggestion is to do a series particularly aimed at female cooks and chefs since almost all knife discussions seem to be done by males for males.

@DJSergeotto 2 жыл бұрын

Awesome video guys, For me the two nakiris that stand out is the Kato R2 and the Saji Rainbow. Probably the third that gets on the podium is the Kurosaki's Gekko :) That's my take of this video anyway :) Cant wait for the next video

@biscuitkitchentreviews 2 жыл бұрын

Love videos with actual cutting bring shown 😄 keep it up!!!

@edro3838 2 жыл бұрын

I am a subscriber and enjoy the videos as they are very informative. I have several Japanese knives and the Nakiri is my favorite. Gyuto at 210mm comes in second. Thanks for posting!

@sonkekoster3105 2 жыл бұрын

Awesome roundup!

@johnniemiec3286 2 жыл бұрын

Just a thought for you gentlemen... For most of these roundup videos the breakdown by brand seems like the way to go. But for petty knives might I suggest doing them by length? A 90mm has a different use than a 150mm. Maybe break them into paring and utility sizes even. Like a said, just a thought. Have a good one boys.

@gregwagneraudio4776 2 жыл бұрын

Great way to navigate the choices.

@RogerRides 8 ай бұрын

Great series

@JM-wu8bh 11 ай бұрын

Another great, informational video. They run through stock quickly, so be ready to buy

@KitchenKnifeGuy 2 жыл бұрын

That's a lot of boxes. That's a lot of nakiris. Must have been a lot of hard work filming all those nakiris in action :)

@lloydlacasse7552 2 жыл бұрын

Petty roll up next please 🙏 ur channel is the best love u guys

@JohnJohnson_knives 2 жыл бұрын

This is exactly the kind of video I've been looking for. I hope you do a gyuto and santoku video soon.

@jsfasia2007 2 жыл бұрын

Very good work guys💯💯💯

@TheStonesvids 2 жыл бұрын

Beautifull knives and food cutting on eatch love your video

@gregorybupp 2 жыл бұрын

Should have covered the "different regional types" of nakira before going into it. Otherwise, I enjoyed it. Thanks!

@mahsaq8821 Жыл бұрын

Thanks guys really helpful video. I wish you could talk about edge geometry on the knives as well specially on gyutos. I’m a bit lost on this topic

@alexmindes9628 2 жыл бұрын

I’m shopping around for a good gyoto, one of these videos for those type of knives would be super helpful! I’m nervous about buying my first Japanese knife, especially for working in a professional kitchen.

@theherbalizer5145 2 жыл бұрын

I love my Masakage Yuki gyuto 210mm - white no 2 steel - easy sharpening - super fine edge - daily use in pro vegetarian kitchen. Never looked back - in fact, bought the petty 120mm and nakiri from the same range. Hope you find the right knife for you 🙂

@100spoonsonatable9 2 жыл бұрын

I can second the Masakage Yuki, great price performance, white steel is a joy.

@DjBELObeatz 2 жыл бұрын

I hope you made a soup or sauteed veggies for the whole shop after this!

@martindonald7613 Ай бұрын

I believe that your mug was made by Vince Bowen in Owen Sound.

@bearjking 2 жыл бұрын

about 14:10 when you introducing Shigeki Tanaka's Nakiri description shows 'Ittetsu X' again.

@calebking1002 2 жыл бұрын

Should do a video on cleaning up a bit of rust or small spots! Love the maintenance video, but what about when you’re past that part and need to do some repairing/cleaning up

@mikeh9949 2 жыл бұрын

Definitely a fan of the Kato-san and Kurosaki-san Senko. What would do you consider a work-horse nakiri / steel to be used for this?

@prabinpaudel5572 2 жыл бұрын

Santoku next. 😁

@webmasterhelpguide 2 жыл бұрын

Hey Gage, where is that shirt from? I love it

@K3Flyguy Жыл бұрын

Excellent video, thank you. I liked and subscribed. I prepare veggies three times a day for 6-10 guests, and my index finger gets very sore from the spine using a pinch grip. Do I need a knife with a thicker spine or is this a normal issue with the Nakiri blade design and something that I must get used to?

@johnniemiec3286 2 жыл бұрын

Was perusing the spring sale and with the price drop I just might no longer be able to resist an Ittetsu x-hammer. Would love a Yu Kurosaki senko, but the budget isn't there right now. Plus I could use a solid work nakiri. I have the bunka from that line, and I agree with you boys, it punches above its weight.

@SharpKnifeShop 2 жыл бұрын

It's pretty darn sweet isn't it! Great workhorse nakiri for sure.

@johnniemiec3286 2 жыл бұрын

@@SharpKnifeShop are there any with a slightly flater profile to the belly? Or do they all come out pretty much bang on exactly the same?

@smashthestateX Жыл бұрын

@@SharpKnifeShop who makes the ittesu ? sakai takayuki?

@tigerbladesoul5954 Жыл бұрын

Ryusen hamono maybe win, yu kurosaki no 2, my opinion, but i like ittetsu knife cheap but performance and good quality

@michaelbix Жыл бұрын

I have a question. For 20 years I have used a 6.5" Nakiri with a carbon steel blade. It is VERY thin, .8-.7mm at the spine and sharpens beautifully, although of course I must use great care and thankfully I have never damaged it. I bought it (in 2001) for $6 US in an Asian food store... so I presume it was just a standard average vegetable knife for home use. The handle began to fall apart and I have had to rebuild it twice (each time making it a bit shorter). Now I want to replace this knife exactly. Do such "ordinary" knives exist any more?