Would never have thought to try a rubber chopping board but it makes complete sense, solves so many of the common issues - blunting, moving around, easily washable. Although they seem they would wear down quite fast, like plastics, and are a bit less repairable than wood
@TobiNightcore4 ай бұрын
Also my concern. Sure, they won't damage the knives, but the knives will damage the cutting board. I'd rather have to re-sharpen my knives than buy replacement cutting boards.
@frankyao58544 ай бұрын
I own one myself and it is way more susceptible to knife marks yes, but you can buff those out fairly easily with a block and some sanding paper. I wouldn't chop anything on them though.
@bowow08074 ай бұрын
@@frankyao5854 Well to be fair they aren't really made for chopping anyway, only slicing and general cutting. Rubber cutting boards like the Asahi from what I've heard at least were made primarily for the sushi restaurant industry when standards of hygiene made traditional wooden benchtops for storing and cutting fish no longer an option and sushi chefs didn't like the normal HDPE cutting boards because they dull knifes quickly, get gouged easily and are slippery, which the rubber ones all fix. They are also dishwasher and bleach safe, which is an advantage over wooden boards too I've seen a fair few videos here on youtube of japanese kitchens and when they need to do some heavy chopping they definitely use a proper chopping block of either wood or those massive HDPE circular blocks(common in places that specialize in chinese style cooking) I own one myself and they definitely are a joy to use for pretty much everything, I also got a massive 24"x16" HDPE board for 45$ when I'm breaking down chickens and sanitizing is a breeze and I don't have to worry about it at all if it gets a bit damanged, definitely easier and cleaner than putting together a bunch of cheap thin plastic boards and the chicken juices get everywhere on the counter let me tell you
@Nick-qv7zx4 ай бұрын
@@TobiNightcore The cutting board is self healing. They are used in professional sushi kitchens in Japan. They cost a fortune if you get one of the original big brands. It looks like Alex bought a knock off.
@o-skoo4 ай бұрын
I just use my cotton chef towel and lay it flat on the counter. Then I pick up all the ingredients in it at once with it and plop it in the pan. You never have to sharpen your knife that way either. I use a very fine knit towel and the knife never even remotely cuts into it. I bought a high grade Japanese nakiri 4 years ago and have been chopping everything with it and the knife has never lost any sharpness. And when your done you throw it in the laundry to be cleaned and disinfected.
@nikopol79934 ай бұрын
8:09 VG-10 is a decent affordable alloy, but it is very very very far from being the hardest, or otherwise best stainless steel. We have zdp-189/Cowry-X/MC66 that all far superior in terms of edge retention and sharpness.
@A1BASE4 ай бұрын
I’m a huge fan of pmv-11 steel. I only know of it from woodworking, but I believe it’s a type of stainless. It’s relatively easy to sharpen but retains an edge fantastically. I’m not sure if it’s proprietary to Veritas woodworking, but I’d love to see them branch out into blades and scissors. Disclaimer: typically to other tool steels we use are O1 and A2, so I’m not sure if pmv-11 is simply marketing for a different type of steel used in other applications, but personally I prefer it over those other two for woodworking.
@DopetheWind4 ай бұрын
Those steels are all martensitic stainless steels, a hybrid between carbon and stainless steels. They are better than VG-10, but also not directly comparable either. 440C would be a better comparison, which is also much better than VG-10 (and one of my personal favorites).
@anderseriksson19454 ай бұрын
VG-10 is also a nightmare to deburr, making it difficult to sharpen properly.
@gregfd4 ай бұрын
VG10 chips quite easily (I own a VG10 chef knife since years). But if you're interested by steel, you should look at high end pocket knife market. Magnacut, M390, s35vn and other powder metallurgy steels are pushing VG10 to the entry level category.
@CSGraves4 ай бұрын
@@gregfd Yes, I've got kitchen knives in Magnacut and S35VN and can attest to their edge retention. The former is also highly corrosion resistant, probably the current champ as an all-arounder steel to boot. I used to turn my nose up at stainless steels for years, but after some amateur metallurgy info, learned that many of them outperform certain carbon steels in edge retention and even toughness.
@rhot20124 ай бұрын
I've used tawashi brushes for over 50 years. It's remarkable how long they last. I still have one my parents used and it is still in good shape. I use them for pots and pans as well as cleaning sinks and countertops. Fortunately, I can buy them at a local Japanese food store. I understand they are made of palm fiber which is mold resistant so I have never noticed any odor from them.
@AWS1374 ай бұрын
Store them wrongly and they rot like straw in water, exposing the scratchy metal wire inside.
@urieelSEptim4 ай бұрын
never thought id see ads for ccleaner on this channel 😂
@donwald34364 ай бұрын
sunk to a new low lol.
@derdealornodeal91774 ай бұрын
Only ever saw an ad for this on the Snazzylabs YT channel where it made a lot of sense to me. I don't mind it here either, but it does not seem to make a whole lot of sense to me. I don't watch a cooking video to get advice on how to clean my Mac. That's what I watch videos about good Mac Apps for.
@kittytrail4 ай бұрын
next it'll probably be an offer for the fabled Nigerian Prince Lost Cookbook™ from Western Union... 😏👆
@CleanMyMac4 ай бұрын
And you didn't 😉 CleanMyMac X is in no way related to the previously mentioned app. We are legit and available on the Mac App Store, with strict rules about the security of all software distributed on the platform.
@tastyham4 ай бұрын
@@donwald3436 just add SponsorBlock and it'll just automatically skip over, he gets a bag and can make cool videos, stop crying
@DaKooler4 ай бұрын
VG-10 is nice, but it’s not the best stainless steel. But it absolutely ok.
@etiennelaval3424 ай бұрын
You lit un my curiosity ! What are good aloys for knives ?
@etiennelaval3424 ай бұрын
You lit un my curiosity ! What are good aloys for knives ?
@masterinparis4 ай бұрын
@@etiennelaval342 SG2 is great
@shadyeskimo4 ай бұрын
@@etiennelaval342 Stainless steeltypes that has surpassed VG10 are SG2/R2, ZDP189, GinSan, Aus10 and HAP 40
@chojuj45334 ай бұрын
@@etiennelaval342 CPM MagnaCut or r2/sg2
@Diafragmates4 ай бұрын
bro is really taking the most controversial sponsors lol
@MatthewBowe4 ай бұрын
Man's gotta get paid
@Ineluki_Myonrashi4 ай бұрын
Channel is going downhill fast. This is what happens when creators start to care more about more and more piles of money and not their viewers.
@killer76724 ай бұрын
@@Ineluki_MyonrashiI don't see a drop in views or anything, you are very wrong.
@morningstar81874 ай бұрын
He doesn’t care. The videos aren’t even that good anymore either. Just random topics remotely related to cooking. It’s clear he’s just interested in milking whatever is left of that channel before moving onto something else.
@2failepic4 ай бұрын
Meanwhile I don't even know that there are sponsors in videos when my KZfaq Add-On skips the sponsored section automatically. Also my modified Revanced App is doing the same on my phone.
@ajq03014 ай бұрын
I hope Alex goes down the rabbit hole of Japanese knives next! They're truly special kitchen tools with a ton of variety and character. Tojiro's VG10 is a good introductory steel, but there are more premium stainless options out there like ginsan (silver 3) and SG2/R2, as well as many different flavors of carbon steel.
@fabe614 ай бұрын
@@roamingthereal4060exactly this - it just becomes ‘gadge’ or ‘tech’ to many people where numbers on charts are what matter. People get insane about knives and I don’t know why. I also buy nice Japanese knives when I need one, but I really think people who buy and use them as a ‘hobby’ have totally lost focus of the fact that they’re spending inordinate amounts of money on tools. To not use those tools is, in my opinion, disrespectful if you actually claim to care about the craftsmanship etc (as many do). The line between interest in knives that stems from a passion for cooking and unchecked consumerism is thin.
@ajq03014 ай бұрын
Didn't mean to imply VG10 was bad, or that more expensive knives/steels are necessarily better! Just wanted to highlight that there's a lot of variety in Japanese knives and it would be cool to see Alex explore them.
@Froyd16603 ай бұрын
Yes. Yes. Yes.
@qifgt3 ай бұрын
@@ajq0301 agree. end of the day heat treatment mean more than steel itself. jp knive rabbithole go wayyy too deep. im at point using mainly singlebevels (beside i have baba hamono sujihiki instead of yanagiba) ,and single bevel honesuki instead of deba since i cant eat fish :D
@OB-LA4 ай бұрын
None of the provided links are for the same items that you unboxed. I know it helps you if we order from Amazon, but can you post the Japanese site where those items were purchased?
@aidanaggarwal12714 ай бұрын
The website that he used is Global Kitchen Japan!
@angelataormina3052Ай бұрын
@@aidanaggarwal1271 Even going directly to that site I don't see those scissors. Maybe not available to US for some reason. Alex did such a great job presenting, and now I want them!
@tokiomitohsaka77704 ай бұрын
Love this! I have a bunch of rubber boards in different colours for safety. They are easier to sanitise because I can just put them in the sink with some bleach that I wouldn’t want to do with a wood board. I have a wooden board as well which I only use with vegetables. My advice for buying cutting boards. Get the largest board that fit in your sink.
@Ultrabrezel4 ай бұрын
There is no reason to ever install or run any 3rd party "cleaning", "optimizing", "speed-up" on MacOS as its build it so don't use CleanMyMac.
@mordekaishekelbergiv.42114 ай бұрын
In some cases it‘s pretty nice to have a tool, Battery Monitor is useful when you have a macbook
@mattymattffs4 ай бұрын
First mistake is having a Mac lmao
@claremaccarthy73084 ай бұрын
If you’ve never used it, you don’t know! I do, it works very well.
@airstuck39294 ай бұрын
@@claremaccarthy7308overpriced for its capabilities
@JackFate764 ай бұрын
This.
@tomb28264 ай бұрын
What the infomercial is going on with Alex? I got it, a guy's gotta monetize, but jeeez! In the meantime, I think we're at two unfinished "series" in the past year, the Dried Pasta Series, and the latest Ramen series. Alex, it's your channel, do whatever you want, but... I'll leave the rest of sentence unfinished....
@MegaChickenPunch3 ай бұрын
He doesn't care anymore
@frankyao58544 ай бұрын
Stainless doesn't necessarily cut with less efficiency, people say there's less 'bite' on them, i.e. they slip when cutting things such as tomato skin, but that's not really an issue if it's sharpened properly. Also VG-10 is a great steel, great value for money, and probably the most beginner friendly, but bottom tier when we are talking about japanese knives. There are plenty of far better performing steel being used such as sg2, zdp189 and hap-40 just to name a few.
@Opuscus3 ай бұрын
I came for the Squarespace commercial! Where is it? I am leaving!!!
@jedidiah7104 ай бұрын
Hi Alex! When are you going to give us a tour of MORTEL? You never did that episode! 🙂
@MrUnl0rd4 ай бұрын
I have a tawashi brush, from where from I don't recall, but have always assumed it was for scrubbing potatoes. Works well.
@HikingPhalkawn4 ай бұрын
8:09 saying VG10 is an alloy is a bit redundant, since ALL steel variation are alloys of iron
@angrypotato_fz4 ай бұрын
Kind of, but at the same time it's an official engineering term. Alloy steel means that it's a steel with addition of something else than iron and carbon.
@jnicholasp3 ай бұрын
"Alloy" is the correct term, and if he didn't use it he would still have to say "a kind of", "a type of", or something like that to indicate that he's comparing steel variants.
@HikingPhalkawn3 ай бұрын
@@jnicholasp I did not say it was incorrect I said it was redundant - Steel is defined as being an alloy of iron and carbon. Just because there are different varying types of steel, comprised by different additional metals or alloying techniques, does not change the fact that steel is an alloy and referring to any of those variances of steel as an alloy (implying a difference from steel in some way) is a redundant use of that term, and better ways of expressing this would avoid such a redundancy.
@jnicholasp3 ай бұрын
@@HikingPhalkawn Steel is an alloy of carbon and iron, yes, but the various kinds of steel are also distinct alloys (of iron with varying percentages of carbon, chromium, molybdenum, nickel, etc), and they are properly, non-redundantly, referred to as steel alloys. They are alloys of steel (itself an alloy) with other elements, and it is useful to refer to them as alloys in order to indicate that you are speaking of different types of steel, especially to a general audience.
@davidf22814 ай бұрын
The Amazon link to the scissors isn't even the same design. Why not link to the original Japanese site?
@dru25064 ай бұрын
This is sad. Alex, don't put a link if it isn't the actual product.
@theabactor95614 ай бұрын
One of the sites is Jinen Store. I didn't see every product he mentioned there however.
@nicksushkevich4 ай бұрын
Same with a knife.
@jordanmertz59724 ай бұрын
Affiliate link
@ShayanGivehchian4 ай бұрын
@@dru2506probably not available as an affiliate
@justjane20704 ай бұрын
I’ve been using the same pair of kitchen scissors for 40 years 😊 cut spring onions, bacon etc.
@C.u.d.s4 ай бұрын
Cool! Out of curiosity do you have to sharpen them? They look so nice! (And expensive 😂)
@justjane20704 ай бұрын
@@C.u.d.s oh no. Sorry. Not the same as Alex. Just the same as mine 😂 ridiculous explanation 😂 but no. Never sharpened. They were a give away from the metal working firm I used to work at. They also split in 2 to clean. Was quite a new idea back then.
@Yous01474 ай бұрын
@@justjane2070 I thought you meant the same as Alex's pair of knives too, 40 years is impressive for any appliance, what a nice give away
@JFW53584 ай бұрын
I love my Tojiro Flash gyuto knife. Very sharp and very elegant too with a comfortable handle.
@animox66874 ай бұрын
Bro, please just dont take any scammy sponsor, at least do a bit of research before you take someting like that as your sponsor....
@adrianstein11213 ай бұрын
Are ppl really so gullible they see a ad and buy it without questions? I think that's on them xD
@animox66873 ай бұрын
@@adrianstein1121 You're probably right, but i don't think you should give apps like that positive exposure like Alex did. Maybe there are people that just don't know any better and buy and install this program just because they saw the add and the good things Alex said about that app. But in the end everyone is responsable for what they buy and use, thats correct of course.
@gibson10053 ай бұрын
@@adrianstein1121 If people weren't gullible, ads wouldn't exist. Everybody is influenced by ads, even you
@Froyd16603 ай бұрын
This is exactly what I love. Great products. Japanese quality is always top notch. I have wanted a reliable review on Japanese rubber cutting boards for a long time. As I have looked at buying one for at least a year. I hope you give a solid review of the cutting board as the ones I look at are well over $200. Review Japanese rubber cutting boards and knifes. This is the stuff we nerd out on.
@7bittedie94 ай бұрын
5:05 When you're sponsered by CleanMyKitchen, I go all in
@CleanMyMac4 ай бұрын
Now that's an idea!
@7bittedie94 ай бұрын
@@CleanMyMac you are welcome^^
@Sylonce4 ай бұрын
That's the scissors asmr I came for!
@thesilentchef3 ай бұрын
The use of a razer thin depth of field on the b roll of the gyoto was a lovely artistic choice.
@RyanMulligan924 ай бұрын
I like this idea. I would definitely watch a longer series of you challenging yourself to use lesser known kitchen tools. Longtime subscriber, love your stuff.
@Mia_linking4 ай бұрын
There is no reason to ever install or run any 3rd party \
@thomasd56414 ай бұрын
How would you do it without it??
@baranakin24 ай бұрын
Then dont dont do it ffs
@Bramble203223 ай бұрын
@@thomasd5641 You dont need to. If you want to clear your history, use your browser or windows built in tool. Ccleaner steals your info and sells it online.
4 ай бұрын
Just for some adjustments regarding the knife : 1) VG10 is very good but not necessarily "the best". For all those technical steels, like VG10, Magnacut, CPM390 etc, it's all a balance between different characteristics. 2) All stainless steels are alloys
@joachimemand16874 ай бұрын
A set of silicone spatulas of different shape and size are the best thing I've added to my kitchen tools in decades. The satisfaction of getting every little drop of a delicious but small leftover portion of i.e. pan sauce is second to none. Comes right after a knife and before the kitchen tweezers ;)
@JackHudler4 ай бұрын
Where is a link to the original store?
@TheManfet4 ай бұрын
Pretty sure that's globalkitchenjapan. Be aware that you need to import the goods into your country and probably pay additional money to customs.
@TheManfet4 ай бұрын
welp I guess that was it for buying Tojiro Fujitora there for the near future and the prices were already pretty high compared to 7 years ago...
@adamdavis66714 ай бұрын
@@TheManfetcheck Knifewear. I get mine from there and they are great
@markusljungberg3 ай бұрын
Very cool, thanks Alex. I don’t get the rubber chopping board though. I’m thinking it’s probably less hygienic, and you risk ending up with more microplastics in the food 🤔 I’d put rubber (or a wet towel) beneath my wooden chopping boards.
@phomchick4 ай бұрын
I’ve had my Tojiro DP 240mm Guyto knife for 12 years. I use it every day. It is a _wonderful_ knife. Prepare to be spoiled.
@danielsantiagourtado34304 ай бұрын
Alex and japan? I see this as an Absolute win ! And love to see you getting more tools🎉🎉🎉🎉🎉
@TomMotTom4 ай бұрын
I'm always impressed how a lot of Japanese products are just consistently better designed and more thoughtful on all levels than many western products. I own a couple things imported from, designed and made in Japan and they are all sublime.
@user-uf5nv5cb3b4 ай бұрын
Japanese people apeing their Western Betters.
@heruhcanedean4 ай бұрын
I'm a dude from the top corner of America. I know what "choil" and "jimping" means, even "bolster", I don't even know if "eastern" knives have those. Sometimes I listen to "Sublime" while making my knives. Quality comes from the pride of the craftsman. My paying job is a "chef" for a high end resort, but I consider myself a blacksmith that specializes in "western" style knives.
@StimParavane4 ай бұрын
You should go to Japan. The whole place is like this.
@CoffeebeanerHtx4 ай бұрын
American design= Planned Obsolescence
@Daplug2133 ай бұрын
More videos like this please
@danielsantiagourtado34304 ай бұрын
5:16 Absolutely Alex! Huge fan from Colombia and here in my house we use them specially for cutting chorizo and other meats plus some vegetables 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴
@calgarus66064 ай бұрын
Anyone else waiting for a Ramen Recipe video. Was so hyped when he revisited Ramen as a Topic and everything build up to a recipe video and now nothinf for months. ALEX I NEED A RAMEN RECIPE xD
@CAIDMASTEROFPYRO4 ай бұрын
I have been using tojiro knives for a while, they're great quality and awesome value.
@danielcardoso26314 ай бұрын
Hey man, the VG10 is not stainless. The tojiro DP ia a sandwich blade. It’s a vg10 in the core or the bevel and a stainless steel around. So you still need to keep it dry or the edge will rust and pretty quickly and give you a lot of headaches.
@K.Maroon4 ай бұрын
Completely off topic but... What is the wristwatch Alex wearing?
@MrNorwegianNinja4 ай бұрын
Been wondering the same for ages XD
@giigiigdasm4 ай бұрын
It looks similar to a Seiko "Alpinist", although I couldn't find one where the 12 numeral is replaced by a triangle. I believe it is a Seiko though.
@wilddog19854 ай бұрын
I love my Tojiro knives. I've got 4 of the DP series and love each. Nice choice.
@gregh97624 ай бұрын
Tawashi brush with handle is what we used to use to clean our toilet bowl during my childhood. It has perfect shape and stiffness, we moved on to plastic (nylon) bristle and recently to silicone brush.
@ProgramKiraTV4 ай бұрын
Yeah, Alex this video’s sponsor is probably not one you should work with again. These types of services are often sketchy, sell user data, and end up slowing down the computer. Your videos are high quality and is interesting content, but these types of sponsors don’t share the same quality of reputation that you’ve built and that I think you hold for yourself and your channel.
@tedfry2363 ай бұрын
Thumbs up, but, i WANT the exact knife, scissors, and spatula you showcased! Alex, you are IMO the best cooking channel by far. Please update us with those links. IDC if they are in a language I don't understand. Slicing that carrot looked effortless!
@ahmedamri76344 ай бұрын
you are living the best of the life alex . keep it up @FrenchGuyCooking tnank you verry much.
@garbox1013 ай бұрын
As far as I know, the absence of a bolster allows for the knife to act like a paring knife. It also allows for a different style of grip. Personally, I feel a tomato cutting test, is a better test in terms of sharpness. A paper just tastes weird 🤣
@ChadLaFarge4 ай бұрын
This channel becomes so expensive to watch... but Amazon appreciates it :) Now I need to find the correct scissors...
@aidanaggarwal12714 ай бұрын
The website that he used is Global Kitchen Japan!
@nickalderman59433 ай бұрын
you should look into other Japanese stainless alloys, most of my knives are ginsan and sks93. They're mind blowingly light (240mm kiritsuke with cherry handle comes in well under 200g), scalpel sharp, and they retain it for so long..
@cocacola78454 ай бұрын
We have those exact scissors! We loved them so much we got everyone in my family a pair for Christmas
@sifudragonfly4 ай бұрын
Would you mind sharing where you bought them?
@danielsantiagourtado34304 ай бұрын
Your japanese theme videos are fantastic Alex! Planning another trip there anytime soon?
@run-cnc4 ай бұрын
i have a tradition to eat ramen every time i watch a new Alex video.
@mocrypto7774 ай бұрын
beautiful craftsmanship
@hainguyen47074 ай бұрын
I have that exact chef's knife! Cool!
@deemo52454 ай бұрын
Ok, but is it your favorite
@Kopa_Malphas4 ай бұрын
Bro, new tools, and quality tools make the cooking experience SO much better.
@deemo52454 ай бұрын
Not better, more fun
@Alessandro-uj9mw4 ай бұрын
For god sake please don‘t use CleanMyMac. It will destroy more on your mac and slowed it down than help and even destroy and delete Mails, Pictures, important Cache data and files etc. Please use other sponsors 😢
@grenaldalves3 ай бұрын
so well said
@Gantzz3214 ай бұрын
my favorite spatula of all time is a variation of the new white one you just got, the only difference is that its indented on one side so you can spoon/lift out things with it. I cried when the pointed side broke off because I have not been able to find a replacement for it in 10 years of searching
@claynesbit75524 ай бұрын
As a knife guy, it’s cool to see you know blade steel
@Woreec4 ай бұрын
For anyone looking for the same scissors they are the Toribe KS203 or a similar model
@raghavgrover5034 ай бұрын
Another one where Alex is just being Alex! Very Alex to get these kind of tools.
@justinhalsall40774 ай бұрын
Don’t scrub that knife with a brillo pad😊 The outer layer of steel on that knife is very soft and scratches easily. Love my tojiro but I feel bad that I scrubbed it with the wrong (green) side of my sponge
@julleget4 ай бұрын
I love your videos but why do your thumbnails have such an artificial look as of late? They seem off for some reason. Like it is made with an AI faceswap or something.
@nonameisavailabale4 ай бұрын
Ça a l'air top, j'essaye ça prochainement !
@dXXPacmanXXb4 ай бұрын
Alex is going to take a gamble website sponsor at some point
@shoko33674 ай бұрын
Ohhhh Alex! I’ve been following you for quite a long time, and it's very special to me that you bought these items from my home country! I also use the tawashi brush every day! Ureshii desu!
@MLFranklin24 күн бұрын
The scissors at the Amazon link are different than the ones you showed in the video.
@jonathangoldsmith78324 ай бұрын
You should make a video reviewing the items after you use them for a while.
@FiXato4 ай бұрын
yeah, it's something that's sadly usually neglected on these kinds of videos...
@hchristian82783 ай бұрын
You should have bought a Ernest Wright scissor. They are the best.
@sevret3134 ай бұрын
The alloy isn't what deciding how sharp the knife cuts, the hardness decides how long it will stay sharp. Edit: Apperently I was wrong, read the reply
@Rsama604 ай бұрын
No, it is not. Hardness is one factor but edge retentions is the key to how long a knife stays sharp. And edge retention is not determined by hardness.
@ZeliotL3 ай бұрын
the scissors in the description are not the ones Alex has. I did however find those he shows in the video, they're called "Toribe Scissors Kitchen Shears KS-203"
@supersupersuper_4 ай бұрын
Hmm the best stainless steel for japanese knife might be SG2 above VG10
@audreybossman83694 ай бұрын
You are 100% correct! Great tools do make the experience much more enjoyable. I love my Japanese knives and my shears. I'm highly interested in that scrubber and cutting board(even though I just purchased a massive bamboo board). Awesome video! Thanks for sharing. Update: I instantly ordered the Tawashi scrubbers after watching your video. I just recieved them and did my dishes. Holy shit Jesus! These are freaking amazing! The power of steel wool without the damage. I thought I would never be able to get the built up grease in my air fryer screen. It took minimal effort; aking to just wiping the counter with a sponge. I cannot thank you enough for showing me this tool. I will never go back!
@HelderMartinho4 ай бұрын
Oh man, I was expecting the rectangular omelette making pan... Thx for sharing
@LKOPP24 ай бұрын
scissors are the best tool for pizza slicing!
@override74864 ай бұрын
Clean My Mac X. LMAO. Sounds like most generic spy/adware app ever.
@CleanMyMac4 ай бұрын
That's where you're wrong.
@shiny_greninjax11314 ай бұрын
I feel like these types of videos would be great for a second channel. Love the content though!
@Getpojke4 ай бұрын
Nice video. I do like good kitchen equipment. Not one for cheap plastic tat, especially "uni-taskers". Give me good, well thought out & well made any day. You may have to equip your kitchen over time due to price, but they last longer, do the job better & save money/resources in the long run. Though last year I did buy some hand made knives from Germany that were imported from Vietnam. They were amazingly low priced but work as nicely as my more expensive ones. I also like good copper pans. Bar the copper & silver one I bought from you, most of mine as old tin lined copper ones that carefully bought online 2nd hand that didn't need re-tinning. So I've curated a full set of top notch pans at a fraction of the cost.
@winkletter4 ай бұрын
It's funny how Japanese tools can go either way, from innovative new gadgets to timeless ancient craftsmanship.
@CaptainC0rrupt4 ай бұрын
8:57 this is exactly what I encounter and frankly gets me frustrated when sharpening my knives, it’s definitely doable but it’s very counterintuitive. One cannot really repeat enough times how Japanese people have understood the way sometimes simplicity or a simpler approach makes much superior end products/results.
@krug1234 ай бұрын
I'd love to see Alex do a video tour of all the kitchen supply stores along Kappabashi Street in Tokyo.
@milady_kazuko4 ай бұрын
When Alex talked about his most neglected kitchen tool I 100% thought it was chopsticks, aka one of the most practical kitchen tools ever (from an asian perspective) 😂
@philipB314 ай бұрын
I was looking at these chopping boards not that long ago, some REALLY expensive… I look forward to hearing your thoughts.
@meowcula4 ай бұрын
good tools are always worthwhile. the snap on this scissors is satisfying. The rubber cutting board is novel too. I would have never thought of that. I look forward to your impressions after it's been in use for a while. How it wears, cleans, etc. Also - your mac doesn't need cleaning software.
@Fearinator3 ай бұрын
Bought the scissors!!
@greggordon6803 ай бұрын
Tojiro selling vg10 at the prices they do is remarkable. There are better steels but vg10 is very good.
@adrienhb87634 ай бұрын
The brush is great but will loose its bristles too. As for the spatula, look for the spoonula from Gir.
@itsmederek14 ай бұрын
VG-10 is the best stainless steel you can buy... Magnacut, ZDP, S90V: am I an ffing joke to you :/ The best steels are made by powder metallurgy which is not commonly used in Japan. VG-10 was the best stainless steel in 2005 now its like the 15th. To be fair a Magnacut knife costs 4x what a VG-10 costs especially if its had a proper 63-64 HRC heat treatment but it has much better toughness and edge retention. On tests it out performs VG-10 by 5x on things like ropecuts.
@tsz5868Ай бұрын
1:42 Sério!!! Uma bucha de cozinha feita de piaçava do tempo da minha vó???
@ippaku4 ай бұрын
The difference in the cutting mats is one is made for something where you would do a lot of chopping and rhythmic just bashing down on something and the other ones made for more sell cutting where you’re not gonna you know make as much noise and moving around more like you’re filling something you’re doing something sensitive, but still want that feeling.
@cgdestan4 ай бұрын
Alex I like your watches but please produce a chef watch that has a built-in timer. That would be a lovely match to your apron!
@weilee94104 ай бұрын
Thx to Doraemon, Japan has the spirit of innovation
@aligun944 ай бұрын
i would have never thougt i would enjoy a Hall so much
@RichCadwalader4 ай бұрын
I work for a Japanese company in the medical field. I have decades of experience in manufacturing, engineering, field service, etc., and I've worked on stuff from all over the world. I'm here to tell you: Japanese quality is second to none.
@ctchan334 ай бұрын
Japanese kitchenware is amazing, and more importantly, with the benefit of yen being at record low in decades, they become very competitive at reasonable price.
@randomalias53 ай бұрын
Using scissors to cut meat was life changing
@Murdock06124 ай бұрын
Sounds silly, but I’m most excited about the chopping board. Does the knife catch on the rubber at all?
@fordhouse8b4 ай бұрын
I’m not sure if it was the same type of rubber material as in these boards, but 20 or 25-ish years ago, when I was a young cook, we had a couple of rubber cutting boards at work. In my experience, those boards did catch. One of our sous chefs loved them. A bigger problem was that they got extremely soft when sent through the dishwasher. and hardtop be placed flat on a table to cool down before storing vertically in the cutting board rack. If not, they would dry all warped and wouldn’t lay flat. But this might not be the same material at all.
@louis2p4 ай бұрын
Désolé mais en tant que gros nerd de couteaux, non le VG-10 n'est pas ce qui se ferait de mieux en stainless, ca serait plutot le SG-2/R2. Quoi qu'il en soit, excelent choix le Tojiro DP :) Concernant la planche, elle est plus dure et lourde parce qu'elle a un core en bois. C'est le top, félicitation !
@duene2k4 ай бұрын
Another knife nerd here. I fully agree, SG-2 steels are great. Easy to sharpen & stay sharp very long. Also the western bevel is not really easier to sharpen, but easier to use. On a single bevel knife the knife will veer to one side when cutting, western beveled knifes don't.
@WarrenT4 ай бұрын
Those are actually kitchen shears, since they are designed to be taken apart for cleaning, as opposed to scissors, which do not.
@kuriseon3 ай бұрын
The more premium rubber cutting boards seem to have a wooden center completely sealed in, to prevent them from warping over time. That's probably also what makes them proper beefcakes 😜
@therealchillax30454 ай бұрын
the ads are crazy, but I think without it is not possible to survive
@ElSuperNova234 ай бұрын
Tojiro DP series very solid, great $ to performance.