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- Видео 57
- Просмотров 125 650
Kevin Pham
Добавлен 21 авг 2006
Kochi Kurouchi Damascus 270mm gyuto test cuts
Kochi Kurouchi Damascus 270mm gyuto test cuts
Просмотров: 259
Видео
Yoshikazu Ikeda 300 mm White #1 Mizu-Honyaki gyuto initial sharpening edge test
Просмотров 146Месяц назад
Yoshikazu Ikeda 300 mm White #1 Mizu-Honyaki gyuto initial sharpening edge test
Mazaki Honsanmai Blue 2 240 mm gyuto test cuts
Просмотров 6494 месяца назад
Mazaki Honsanmai Blue 2 240 mm gyuto test cuts
Ryusen Bontenunryu VG10 300 mm gyuto test cuts
Просмотров 5754 месяца назад
Ryusen Bontenunryu VG10 300 mm gyuto test cuts
ABblades Apex Ultra S-grind 250 mm gyuto test cuts
Просмотров 8194 месяца назад
ABblades Apex Ultra S-grind 250 mm gyuto test cuts
Minamoto Katsuhide Chinese Cleaver sharpness test
Просмотров 3137 месяцев назад
Minamoto Katsuhide Chinese Cleaver sharpness test
Migoto Blue 1 Chinese Cleaver by Yoshikazu Tanaka test cuts
Просмотров 2487 месяцев назад
Migoto Blue 1 Chinese Cleaver by Yoshikazu Tanaka test cuts
Masakane Yokohama 300 mm vintage gyuto test cuts
Просмотров 2578 месяцев назад
Masakane Yokohama 300 mm vintage gyuto test cuts
The9 240 mm blue 2 gyuto by Rob Trimarchi test cuts
Просмотров 37611 месяцев назад
The9 240 mm blue 2 gyuto by Rob Trimarchi test cuts
Sukenari ZDP-189, Munetoshi, Suien, Hinoura, Shihan, Tojiro, Masashi, Sugimotos vs Serrano peppers
Просмотров 942Год назад
Sukenari ZDP-189, Munetoshi, Suien, Hinoura, Shihan, Tojiro, Masashi, Sugimotos vs Serrano peppers
Masahiro Virgin Carbon 300 mm Gyuto vegetable test cuts after thinning
Просмотров 1,3 тыс.Год назад
Masahiro Virgin Carbon 300 mm Gyuto vegetable test cuts after thinning
Masahiro VC 210 mm gyuto test cuts after thinning
Просмотров 1,4 тыс.Год назад
Masahiro VC 210 mm gyuto test cuts after thinning
Aritsugu AUS-10 240mm gyuto sharpening test video
Просмотров 1,9 тыс.Год назад
Aritsugu AUS-10 240mm gyuto sharpening test video
Goko Kogetsu SK steel 300 mm gyuto testing
Просмотров 1,3 тыс.Год назад
Goko Kogetsu SK steel 300 mm gyuto testing
Moriya Munemitsu Ginsan 210 mm petty knife vs tomato
Просмотров 478Год назад
Moriya Munemitsu Ginsan 210 mm petty knife vs tomato
Sugimoto CM4030 small stainless Chinese cleaver vs carrot julienne and apple
Просмотров 3,6 тыс.Год назад
Sugimoto CM4030 small stainless Chinese cleaver vs carrot julienne and apple
Raquin 145sc steel 185 mm nakiri bevel and profile check
Просмотров 193Год назад
Raquin 145sc steel 185 mm nakiri bevel and profile check
Munetoshi Shirogami #2 270 mm gyuto test cuts after thinning
Просмотров 774Год назад
Munetoshi Shirogami #2 270 mm gyuto test cuts after thinning
Morihei Hisamoto (Teruyasu Fujiwara) Shirogami #1 270 mm gyuto test cut
Просмотров 5 тыс.Год назад
Morihei Hisamoto (Teruyasu Fujiwara) Shirogami #1 270 mm gyuto test cut
Shihan A2 240 mm gyuto vs leftover vegetables
Просмотров 1 тыс.Год назад
Shihan A2 240 mm gyuto vs leftover vegetables
Sugimoto #6 vs Tojiro F-631 VG-10 Chinese cleaver onion dice
Просмотров 7 тыс.Год назад
Sugimoto #6 vs Tojiro F-631 VG-10 Chinese cleaver onion dice
Kaeru Wakui Workhorse 240 mm gyuto test after thinning (red onion, potato, apple, carrot)
Просмотров 2,7 тыс.Год назад
Kaeru Wakui Workhorse 240 mm gyuto test after thinning (red onion, potato, apple, carrot)
Sugimoto, Togashi and Suien Chinese cleavers
Просмотров 3 тыс.2 года назад
Sugimoto, Togashi and Suien Chinese cleavers
Watanabe ironclad 270 mm aogami #2 gyuto vs small carrot
Просмотров 1 тыс.2 года назад
Watanabe ironclad 270 mm aogami #2 gyuto vs small carrot
Tojiro and Suien VG-10 cleavers vs Apple
Просмотров 4 тыс.2 года назад
Tojiro and Suien VG-10 cleavers vs Apple
Shi.han 240 mm A2 gyuto vs onion, cabbage, carrot
Просмотров 8572 года назад
Shi.han 240 mm A2 gyuto vs onion, cabbage, carrot
Vintage Sugimoto Number 6 Chinese Cleaver test cuts
Просмотров 4,3 тыс.2 года назад
Vintage Sugimoto Number 6 Chinese Cleaver test cuts
Toyama ironclad 240 mm gyuto vs jicama, onion and shallot
Просмотров 1,6 тыс.2 года назад
Toyama ironclad 240 mm gyuto vs jicama, onion and shallot
Watanabe ironclad 240 mm blue 2 gyuto vs yuca/cassava root and paper towel test
Просмотров 1,7 тыс.2 года назад
Watanabe ironclad 240 mm blue 2 gyuto vs yuca/cassava root and paper towel test
Great workhorse great grinds
Dude has epic knife and the skills to use. Impressive.
U have such great knives! But please update the poly board.. 😊
Thanks! Don’t worry, the poly board is just for testing the edge to see if it holds up. I have and Asahi board I usually use and a Hasegawa too.
@@runoto heard that. Those things just give me hives 🤣
Stunning blade !
What is the cutting board?
Very nice!! Is this white steel?
@@aussiehardwood6196 Sugimoto states the steel is “Pure Japanese Ore”, but it’s widely believed to be white #2. Gets very sharp very easily.
the knife skills tho
Nice cutting board also. 😉
hows the blade profile? rocky? or more flat like cck?
Hi Do you have recommendations to stop discolouration of onions when using iron clad knife?
Cut a lot of onions and wash your knife under very hot water after each half of an onion. It will form a very stable patina and stop discoloring onions in the future. Or polish the cladding on stones to a high polish, it will be less reactive. Or if you don’t feel comfortable polishing on the stones, get some micromesh or 0000 steel wool and some Flitz/metal polish and some mud from a high grit stone. Put the mud and metal polish on the micromesh or 0000 steel wool and use that to polish the iron cladding. It will make it less reactive. Best way is to do one of the polishing methods and then do the cut onions/hot water method to get a nice patina and prevent discoloration.
Stock edge? Or did you put a micro bevel on it?
I did a wide bevel sharpening so it’s a little thinner than it was originally, then put my own edge on it.
Awesome results. I’m trying to get better at sharpening. For very thin knives like this do you use any test to check for edge toughness or do you go straight to cutting food and see how it behaves?
I thin most of my knives, then use them to see how well they hold up. If they chip, they’re too thin and I sharpen out the chips. If they don’t cut well enough, I thin them more.
@@runoto Thanks. Usually I also do just that. Recently I tried moderate impact on cutting board to save time on testing. So far the best edge I got was 5 degree edge with double microbevel at 10 and 15 degrees. It passed the impact test but I'm not hitting anything thinner than that on a cutting board. I'm quite surprised with the results, specially considering it's a 54 HRC knife. I still wanna try an edge that defects on finger nail but was too scared to mess up the knife. Just bought one from a knifemaker friend of mine on 52100 and 62-63 HRC to try that.
New profile mazaki?
From a pretty recent batch. I like it, not too triangular/pointy.
How are you liking it?
It’s for a passaround so I sent it on to the next person already, but it was a really good knife. Smooth cuts, great food release and a thicker spine to give it some weight while still being very thin behind the edge. I don’t use S-grinds a lot, but this was a really well done one.
It cuts amazing
This brand offers fantastic VG10 knives from Japan, among many others. However, it seems that their prices are inflated for some unknown reason.
💕Wow💗💗💗💗💗💗💗💙
Big Boi Knife.
wow
Hey who did the thinning on this please? Any measurements post thinning because seems great!
Hi, I thinned the Munetoshi on waterstones. Sorry, I don’t really have any measurements, I just raised the shinogi, tested the knife and raised it again until it didn’t wedge much or crack carrots anymore. I might have taken off about 6-7 grams total.
Wow seems like you did a great job! Well done! I know the knives and that has 100% made a massive difference…are you on kkf?
I have an Okubo bunka that I tried to thin, but now it wedges even worse 😭
What stones did you use? You could try moving the shinogi up more.
My ikea knife could never
Got same knife as a gift from one of my Japanese staggiers, this knife became my main over every other I had. Only bad side is the square spine that needs a round shape not to cause blisters.
If you haven’t already, you can try this to round the spine and the choil to make them more comfortable to hold ruclips.net/video/E2YSkv2bS9E/видео.htmlsi=K6bramd5ifrBo8nQ
@@runoto yep !
I don't remember how I've gotten here but this is very satisfying
Thanks, it’s like knife ASMR
How u like heji copared ur other knives ? Lovely collection
I think you're partly the reason why I'm starting to favor Chinese chef knifes .w. Speaking of, I recently found one similar to these made by Brieto. Specifically the "ABL452". Have you seen it before by any chance?
Where to buy this
Smooth like butter!😅
How has it been treating you? Can you make a cutting video?
After testing, it needs a little more work, but I’ll try to get a cutting video when I’m done!
What u think konosuke vs mizuno chukas?
Konosuke is over 100 grams lighter, much more user friendly. But hard to get, they don’t really make them anymore. Mizuno is more of a chopper (vegetables, not bones). If you can use a cleaver over 600 grams, Mizuno is very good, but I don’t recommend it as a normal daily use vegetable cleaver unless you’re doing high volume prep like in a restaurant kitchen.
@@runoto thanks man ! Im very familiar with cleavers ,and got plug fo both. This helped alot , keep doing these nice ass vids👌
Daaaaumn ! This is dream chuka bocho fo sure ! Gotta love big bois
Thanks for the video. Please tell me where I can buy one?
This one is really old from a restaurant supply store in San Francisco, you can buy the CCK 1103 large slicer online, it’s pretty similar.
Given you’ve had so many cleavers - got a favorite? I’m thinking Sugimoto or Mizuno
Mizuno is very heavy, over 600 grams if you’re ok with that. Sugimotos are good, very popular at professional Chinese restaurants in Japan, but can have a bit too much curve in the profile for some people. Are you looking for a full size cleaver? What kind of steel do you prefer?
@@runoto yes looking for a full size (220x110 I believe) but ok with something a little smaller too. Carbon is the only steel choice for me although stainless cladding over carbon core works too. What would you consider best? Heavy is ok if the grind is thin.
These are pretty good, I have one. Forged by Yoshikazu Tanaka. Flatter profile. miuraknives.com/japanese-knife/1592-chinese-cleaver-sakai-kikumori-gokujo-serie-size-22cm-ka1592-japanese-knife-sakai-kikumori.html Different retailer but with better pictures: strataportland.com/products/sakai-kikumori-tanaka-gokujyo-white-2-chinese-cleaver-western-rosewood-handle There are some Sugimoto on Amazon too that are a good deal: Sugimoto ASG14 Chinese Knife, No. 6, Hagane (High Carbon Steel), Interrupt Type, Japan a.co/d/7LeGnpX Under $300 is good for Sugimoto I think.
What’s the difference between this and the mizuno #6 cleaver? Is thinning mandatory?
It’s the same as the Mizuno #6, just labeled differently by the retailer I purchased from. Thinning is not mandatory, cuts pretty well out of the box, I just like to push it a little thinner for extra performance.
this or Toyama?
In terms of pure performance, I would recommend Toyama. This Morihei has hard shoulders while the Toyama has a right biased convex grind, cuts smoother.
I’m looking to buy a japanese gyuto, Toyama caught my attention, is there anything i should start looking at in that price range or maybe a bit higher?
@@thexaaka4192 Toyama is very good, although only the stainless clad is readily available now. If you want something in a higher price range, you could just get something from a custom maker at that point. This is a good read: www.kitchenknifeforums.com/threads/toyama-question.66454/
Noice.
A lot of good carrot wasted.
Comparing it with your watanabe, now is it? Worth getting?
Does it wedge before thinning for cutting hard vegetables like Carrot, Potato etc.?
Thanks for sharing! Which of these knives you like the most?
how does this compare to a cheaper chinese one like CCK carbon steel?
Compared to small CCK 1303, the small Sugimoto is a little shorter, but is about the same weight. It feels more substantial while the CCK is thinner in the midsection, both are pretty thin behind the edge. Assuming both are sharpened the same way, Sugimoto should have better edge retention, but both knives are pretty easy to sharpen.
@@runoto Thanks Kevin!
In general, how do you like the performance of your Shi.han?
Sorry for the late reply, it’s a great all around knife. Not the thinnest, but not thick. Good food release and moves through dense product well. Steel is phenomenal, it’s A2 steel that retains its bite very well, always sharp enough for tomatoes. And Sheehan is a great guy to work with.
beautiful knife
❤
😭😭😭😭😭😭😭😭😭😭😭
Just receive my Kaeru SLD 240mm and love it!! What a gorgeous blade!!
Do you have any thoughts on the sugimoto 30, as a stainless option? It's seems a little small but the lightness might be nice.
ruclips.net/user/shortsMetKMQBdv7g?feature=share ruclips.net/video/5Pz3WmzcYOI/видео.html Here are some videos of mine. I like it a lot. The smaller size is not really a problem unless you’re cutting really big vegetables or something. Holds an edge well and easy to sharpen.
Could you please give us your specifications, such as spine thickness out of handle, mid and tip. Heel height etc etc
Shihan Banded A2 Monosteel Gyuto 240mm x 58mm 265 grams Spine is a little less than 4mm out of the handle tapers only slightly until it thins out at the tip, sorry I don’t have exact measurements.
Great results both with cutting performance and introducing a little food realease. I'd very much like to hear how you go about thinning to achieve this.
Maybe about 3 hours total. Most of the work on 220 grit stone and then some time to get rid of super deep scratches on higher grit stones. Most of the work is done on the right side since the left side is close to flat. Food release gets much better once you get patina on the whole knife.
@@runoto I understand. It's difficult to judge from a video, but it looks like you thinned about a cm or so up on the right side, or did you go further up? Did you do a gradual convex, or mainly flat with a bit of rounding off the transition/line into the blade face? I'm in the process of doing something similar on a couple of knives, but I'm having some troubles achieving the food release aspect.
@@halfdanathe right side of the Masahiro is already pretty convex, I just follow that going up maybe 1/3 of the knife. So I guess it’s very slight convex near the edge, then more noticeable convex above that. Too convex near the edge gets you wedging and poor cutting feeling. Food release is always hard to get right on these things. Also cutting speed plays a role, really fast cutting usually equals better food release.
Where Can I get this knife? Thanks