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Thinking about the rocking motion you do on a German chefs knife: in germany this is called Wiegeschnitt, it's used to finely chop herbs. You wouldnt use that technique for a cabbage. The rocking motion keeping the blade on the board actually gives you more control about the blade. I personally have a Zwilling Chefs knife which is very thin (the spine actually is thinner than the one from my Gyuto, but the most important thing about sharpness is the sharpening angle. Usually, Japanese knifes are sharpened at a shallower angle, making the knives sharper, but more fragile

I got a 180mm (~7 inch) Gyuto from my parents who visited Japan a few weeks ago and i am really curious how if feels compared to my 200mm German chefs knife. The second knife i got is a Nakiri and i already love the handling of that one

Plastic boards arent good, u get one whole credit card size of microplastic inside you

Great video

Thanks for the demo. Debating whether to get a single or double bevel honesuki.

Awesome video entertained the whole way through. But I do want to say I have seen some of the most visually striking patinas ever achieved from makers only using mustard. It's fast and there are many techniques to achieve different finishes.

Amazing review! Thank you so much! The beginner/expert side by side is a great idea to get the best perspective.

Any food grade oil will do.

Have the Enso 5.5 and just ordered the 7”. Can’t wait for it to show. I’ve got a new Kramer I’ve used twice but still grab this prep knife so much.

Very nice video. It opened my eyes to the ease of doing it properly. Thanks

Is picking up a dog and then not washing your hand a tip aswell?

Big and warm greetings, as well as peace from Russia! I am a student and I am just starting to get involved in the topic, your resource is definitely one of the best and high-quality on RUclips, thank you so much for the content! As my first knife, I stopped looking at the basic tojiro line, we have the largest official tojiro dealer of the same name in our country, but your videos became the final decision to buy a knife from this company.

Not a kiritsuke. Show technique with traditional, single bevel kiritsuke.

Great video as always! I’m super surprised you didn’t mention a paring knife. A 135mm petty is far too big for most in-hand work. It can be done obviously, but not the most efficient. 80-85mm is best for in-hand peeling, coring, and vegetable turning. I think it’s also important to mention the durability factor of a wa vs yo handle when smashing garlic or rock chopping while using a hammer grip, especially in a fast pace pro kitchen

20:40 Guys he actually did come to my house and yell at me :’(

“If you’re sweaty or frustrated... you’re doin something wrong” I can not tell you the amount of times I’ve been there and only made my blades worse hahaha, being calm and having that zen and focus is really important.

I feel like all those ingredients are gonna scare people. Just tell them to get a combo stone with ≈400 grit and ≈1000 grit, then maybe a leather strop. I feel like people get all weird when they feel like they have to take care of their stones they rarely use with a stone flattener.

Sad i missed the livestream but glad i can watch it

4:37 How to cure iron deficiency in 3 easy steps!

Just bought a masashi kuroshu honesaki, totally stunning. I want to buy more but I think my wife would leave me 😂

… I’m pretty sure the guy in the video just told me to watch this video

I used a Aogami Super Wa Santoku with octagon handle for 15 years, it is my daily workhorse, I also have a 240 Gyuto, and a 210 Gyuto, all of these shapes are all pourpouse knives, for bone cutting I use a cleaver, but for everything else a Santoku is enough, it can chop meat fish and vegetables. For a sushi chef a Yanagiba is the most useful knife, and maybe a deba and a usuba, but all of these tasks can be performed with a Santoku knife on a home cook level, as the chinese chefs are well of with a cleaver, I am well of with a Santoku.

not gonna lie, it's beautiful

I would love to go but I live in London, any deal I get on the sale won't matter cause of the hoops I would need to jump through to get it delivered

Where is that HATSUKOKORO rainbow handle? I can’t find it on the store but I need it!

If you buy a cutting board from knifewear, can the knifewear logo be removed?

Thank you this was informative

Your effortless humor and delivery with your vast knowledge just tickles me in the right places, thanks!

Thank you for this. I've watched many a sharpening video. This one is a favorite; thank you for getting into the "nitty-gritty" of edge leveling.

So many things wrong with this video though

As an actual knife maker, I can tell you that we typically will use Ferric Chloride and then usually coffee. If you make your coffee REALLY strong, like 2:1 water to instant coffee it will turn your blade BLACK. The key is not to wipe it after and blow it dry and then hit it with a heat gun and lightly coat it with wax. It creates a very good, durable finish that is nice and shiny and very black. You can check some of my videos and you'll see the contrast it creates.

Have both, use both, love the Santoku over all, because of elegant cutting performance and versatility.

Right on! What a day it was, thanks to the great team

Nice fun video. Before I tested them I though they would feel similar because of the straight profile but they feel completely different. I like them both and recommend people that like knives as a hobbie to try both unless you really like rocking motion.

Was looking for my first santoku around the 100 dollar price range and considered getting the one from this video but that “Good Design” thing on the handle really put me off getting it and got a Masutani Santoku instead. Is that a sticker or a permanent part of the handle? I keep seeing them some Tojiro’s knives too

Do you guys still sell the iwasaki razor?

Was Naoto talking about shingeki no kyojin?

a shame that some of the knifes shown here get sold through the backdoor before the official sale even starts...takes the excitement out of it

hope to get some masashi kuroshu

Are you selling worldwide or just US?

Personally as a chef this guy knows what he's talking about, although he didn't recommend the knife motion where you're picking up and slamming the knife down, knowing when I have 3 22qt cambros of onions to clean, un-core and julienne for french onion, there ain't no time for going slow. Although I 100% agree beginner's shouldn't do this very high chance you're losing a knuckle, I've only had one really bad knife cut that still healed just fine. I'll always remember something one of my old chefs said, you will eventually want to go faster with knives etc. and you WILL cut yourself, what he said afterwards is what stuck with me, when you inevitably end up cutting yourself you tend not to do it again, ever, haven't cut myself with a knife since the worst cut I've had. Although cutting at home and in food service is two totally different ballgames so focus on the techniques this guy shows you unless you really need speed later down the line.

@community 1.75 speed is helpful or 1.5

Not putting in the effort to take care of your tools, so they develop a patina is one thing. But taking extra effort to have your tools look like you did not put in the effort of taking care of them is just silly.

The infomercials were gold!😂👍 got my timer set for tomorrow morning!😎

Thanks great advice 3:11

So I recently bought three different knives from Amazon because I was trying to save some money and I have been disappointed in all of them. The first two marketed themselves as Japanese knives but it would seem that they were actually made in China. They were extremely heavy and using them actually made my wrist hurt. The third knife is a western style knife that looks amazing and it's super sharp, but I am beginning to realize that I'm not a fan of the western style. I'm ready to purchase a new knife and I'd love to spend a little bit more to get something I actually enjoy using, but I am REALLY struggling with buyers remorse. Can someone point me in the right direction?

So many beautiful knives but the ads take the video to a whole new wonderful level!

Well, definitely interested in the Excalibur of sandwich utility knives, a Tojiro Flash American Utility Knife !

2nd 2nd 1st

Who is the blacksmith for the Komorebi damascus