- Видео 467
- Просмотров 880 666
Chef Knives Enthusiast
Нидерланды
Добавлен 30 сен 2007
Sharing my passion for (Japanese) kitchen knives with the knife-nerd community
🔪 knife reviews 🔪 Knife-collector 👨🍳 Private Chef 🍽 Event- Catering 🔪 Sharpening & Cutting Skill Classes 🔪 Knife-Guy @meesterslijpers
Hi, I'm Hendrawanto. Don't worry, I also have never heard of me before.
I was born at a very young age. Getting older ever since. Still don't know sh%t about f@#K.
Japanese Chef Knives became an obsession/passion for me over the past 15+ years.
I'm a knowledge seeker who's happy to share my enthusiasm, teach, share, and learn more about the infinitely interesting world of Japanese chef knives and blacksmiths.
I don't want to pretend that I'm THE expert. I try to stay factual in my videos. But I'm only human, after all, I make mistakes and sometimes say things that turn out to be bullsh%t. Please correct me and then forgive me. Together we'll grow.
🔪 knife reviews 🔪 Knife-collector 👨🍳 Private Chef 🍽 Event- Catering 🔪 Sharpening & Cutting Skill Classes 🔪 Knife-Guy @meesterslijpers
Hi, I'm Hendrawanto. Don't worry, I also have never heard of me before.
I was born at a very young age. Getting older ever since. Still don't know sh%t about f@#K.
Japanese Chef Knives became an obsession/passion for me over the past 15+ years.
I'm a knowledge seeker who's happy to share my enthusiasm, teach, share, and learn more about the infinitely interesting world of Japanese chef knives and blacksmiths.
I don't want to pretend that I'm THE expert. I try to stay factual in my videos. But I'm only human, after all, I make mistakes and sometimes say things that turn out to be bullsh%t. Please correct me and then forgive me. Together we'll grow.
I destroyed the JNS Munetoshi Butcher: THE BEATER of all Japanese knives
In this video, we’re going to take a good look at the JNS Munetoshi Butcher Knife. It is known amongst the kitchen-knife-nerd community to be one of the toughest blades on the planet.
Can I (for the first time) butcher a rabbit with it, without creating a complete mess? Can I filet a fish with it? Cut frozen stuff with it? How did I manage to break off the tip and chip the cutting edge? And why does it has this weird profile (compared to a Honesuki)?
Watch the whole video and find out!
Can I (for the first time) butcher a rabbit with it, without creating a complete mess? Can I filet a fish with it? Cut frozen stuff with it? How did I manage to break off the tip and chip the cutting edge? And why does it has this weird profile (compared to a Honesuki)?
Watch the whole video and find out!
Просмотров: 1 799
Видео
Stunning Damascus Art! Shoichi Hashimoto Kazemachi Gyuto.
Просмотров 61214 дней назад
A quick look at a Shoichi Hashimoto Kazemachi 240mm Gyuto made with a Shirogami#2 Aogami#2 Cladding Steel and Shirogami#1 Aogami#2 Core Steel. A true piece of Damascus Art by this young and talented artist.
Why are Japanese Kitchen Knives By Retired Blacksmith Ken Kageura so special?
Просмотров 3,4 тыс.Месяц назад
Why are Japanese Kitchen Knives By Retired Blacksmith Ken Kageura so special?
Best budget kitchen knife ever? Pisau Dapur Indonesia
Просмотров 2,8 тыс.2 месяца назад
Best budget kitchen knife ever? Pisau Dapur Indonesia
Beauty & A Beast. The mighty Kenji Togashi 220mm Cleaver
Просмотров 4,4 тыс.3 месяца назад
Beauty & A Beast. The mighty Kenji Togashi 220mm Cleaver
Your new favourite Knife Roll? It is mine!
Просмотров 2,8 тыс.4 месяца назад
Your new favourite Knife Roll? It is mine!
Jet Li kitchen knife by Nigara and Burrfection
Просмотров 2,6 тыс.4 месяца назад
Jet Li kitchen knife by Nigara and Burrfection
JoBone - Talking knives and handles with Joe Morrone
Просмотров 1,2 тыс.6 месяцев назад
JoBone - Talking knives and handles with Joe Morrone
My Quick First Impression - Indonesian Natural Whetstones
Просмотров 2,4 тыс.8 месяцев назад
My Quick First Impression - Indonesian Natural Whetstones
Does it suck? Or do Miyabi knives have soul? Reviewing a tiny, beautiful Petty.
Просмотров 7 тыс.8 месяцев назад
Does it suck? Or do Miyabi knives have soul? Reviewing a tiny, beautiful Petty.
Birch & Bevel - Carbon Gyuto's - Review and Demo
Просмотров 3,3 тыс.9 месяцев назад
Birch & Bevel - Carbon Gyuto's - Review and Demo
We 'Bunkarised' this vintage Japanese kitchen knife - Minamoto No Masakane 270mm Gyuto Old Stock
Просмотров 2,7 тыс.10 месяцев назад
We 'Bunkarised' this vintage Japanese kitchen knife - Minamoto No Masakane 270mm Gyuto Old Stock
Create Your Own KnifeHive - ROKKAKEI Knife Storage Solutions
Просмотров 1,1 тыс.10 месяцев назад
Create Your Own KnifeHive - ROKKAKEI Knife Storage Solutions
JNS Exclusive! The Private Knife Collection of Maksim Enevoldsen
Просмотров 2,6 тыс.11 месяцев назад
JNS Exclusive! The Private Knife Collection of Maksim Enevoldsen
Convex, Full Flat, or Flat Grind for the win? Let's put these Knife Grinds to the Food Release Test!
Просмотров 4,5 тыс.11 месяцев назад
Convex, Full Flat, or Flat Grind for the win? Let's put these Knife Grinds to the Food Release Test!
A masterpiece! And then some. Nigara Troll Killer 240mm Gyuto custom Saya
Просмотров 1,2 тыс.Год назад
A masterpiece! And then some. Nigara Troll Killer 240mm Gyuto custom Saya
Meet the Shig-Lord and his Shigefusa collection.
Просмотров 1,6 тыс.Год назад
Meet the Shig-Lord and his Shigefusa collection.
The BEST Japanese kitchen knife? Learn all about it.
Просмотров 58 тыс.Год назад
The BEST Japanese kitchen knife? Learn all about it.
Knife addicted?! This guy has 13 keijiro Doi Knives
Просмотров 2,4 тыс.Год назад
Knife addicted?! This guy has 13 keijiro Doi Knives
Cooking Cut Outs - Cutting Board Cheat Code
Просмотров 1,4 тыс.Год назад
Cooking Cut Outs - Cutting Board Cheat Code
How to Attach a Handle to a Knife: my first time burning a handle on a knife
Просмотров 683Год назад
How to Attach a Handle to a Knife: my first time burning a handle on a knife
JNS 16th yearly gathering of knife and stones nerds
Просмотров 857Год назад
JNS 16th yearly gathering of knife and stones nerds
50+ year old knife make-over: A different type of beast
Просмотров 1,1 тыс.Год назад
50 year old knife make-over: A different type of beast
Chef/Reviewer's Test - Katsumoto Nakiri
Просмотров 2,4 тыс.Год назад
Chef/Reviewer's Test - Katsumoto Nakiri
Super rare Tetsujin 300mm Sakimaru Yanagiba
Просмотров 1,8 тыс.Год назад
Super rare Tetsujin 300mm Sakimaru Yanagiba
Doe mee! Snij & Slijp cursus @ Meesterslijpers
Просмотров 553Год назад
Doe mee! Snij & Slijp cursus @ Meesterslijpers
Keijiro Doi low temperature forging master and Blue#2 pioneer
Просмотров 1,8 тыс.Год назад
Keijiro Doi low temperature forging master and Blue#2 pioneer
Conversation about Japanese knife makers and Japanese Natural Stones
Просмотров 2,2 тыс.Год назад
Conversation about Japanese knife makers and Japanese Natural Stones
In terms of fit and finish, how does it compare to a Myojin sharpened knife?
Beatifull blade and nice beat ;)
Beautiful knife. I somehow get the feeling it will be super reactive though if the cladding is not stainless.
What a badboy! ❤
Very interesting video. Happy to see on their site that they are exploring other steels.
Funny and informative video. Thank you.
🙏🏾
Well, this looks way better than on the pictures :]
Euh... If you don't have iron in your blood, you better see a doctor :p
Is that a tall version? Looks taller than the usual 49-50mm
Id wish there was an video of yoshikane hamono sharpening their knives, my yoshi bunka was crazy sharp ootb, splitting hairs.
Yoshikane is high on my hit list. A 240 kiritsuke in fact. But I have several knives in white steel, so I think SKD is what I'm hunting. The tsuchime version if it can be had.
What a beast 😮
Hmm.. it looks larger than 240mm
That's what she said
Great knife. Obsolete, outdated core steel.
I for one like my knives with Shirogami#2 steel. It is less reactive than Shirogami#1, but builds a really nice patina. It sharpens easily, gets sharp, and holds an edge for a good amount of time. But yeah, I'm personally not really into stainless steels myself. So, it's all subjective.
I've got the 270 SKD, thing is a beast and so sharp.
👌🏽
I love 270mm Gyuto's
That’s a beauty indeed, nice finish
Laser but workhorse...workhorse but laser❤
Best of both worlds
@@chefknivesenthusiast indeed!!!
looks brilliant :) thanks for the video! Is it correct that this is the SKD version? Looks like shirogami
Shirogami#2 🤭
Still trying to get one :/
Sold mine already 🤷🏽♂️
@@chefknivesenthusiast ah snap
Dream garlic knife
Salfok hiasan wayang di dinding
I like my wayang
I love kiri pettys!
How do you find these songs? 😂 Love it!
More of a frigate than a battleship.
This one looks beautiful :) can you make a vid of the 240 yoshikane with the ebony handle? That would be absolutely awesome :)
Thank you for your request. I will post a short with the Yoshikane Nashiji 240mm Gyuto Ebony tomorrow. And one with the Yoshikane Nashiji 240mm Kiritsuke Ebony the day after tomorrow. 👊🏽
@@chefknivesenthusiast That sounds great :) thank you alot!
5.9mm thick... big boy
Beefy beast, yet elegant.
OMG....this one defeated mazaki nd Jiro
I might not go that far, but it is a nice one! 😉
@@chefknivesenthusiast I m saying in terms of grind... grind on jiro nd mazaki doesn't seem as clean as on this one
@@swapnilmule3922 Mazaki grinds are famously even. Hard to beat his grinds on that aspect. I have 3 Jiro blades that definitely rival, if not beat, the grind of this Haysukokoro Yoake. But I guess I have to know what your definition of a 'clean' grind is.
Un' opera d'arte 😊
Looks like you tested her out on your left thumb 😉.
I was testing my knife cleaning skills the day before 😅
Beautiful knife! I like how it's rounded right after the handle on the underside. This is where your fingers will meet the metal and will ensure and easy grip.
The choil has a nice fit&finish indeed
Nice distal taper! 👌
I have one just like this and I don’t know why the kourochi finish has faded off, and even a spot where my finger rests on the iron finish is faded to the shape of my finger. I think I clean it once with baking soda mix, do you think this is why it faded?
I honestly have no clue if baking soda influences the durability of a Kurouchi finish. It could be the case. Iron cladding is also reactive, so it does make sense it oxidises more where your fingers are holding the knife. But Kurouchi wears off over time in any case.
guddi
Guddi? Me no understand language 😸
Where to buy?
www.meesterslijpers.nl/hatsukokoro-yoake-aogami-gyuto-21-cm?search=Hatsukokoro%20yoake&ref=MS_68_suggestion
Very thick spine and thinned kireha, seems like a dream workhorse knife
Yup, nice workhorsey geometry
Exactly what I’m looking for, new to the kitchen and my roll filled up really fast. So much space!
In my opinion, every kitchen professional should get one of these. So much space. So practical. Don't forget to use the 10% discount code!
Japanese chisels are great, I have a few. My favourite is a 1” wide “temple builders” chisel, which is longer than usual, with a longer handle than usual. All with the single hollow grind on the bottom.
Upon doing a little bit of research, it appears that the proper name for the larger, heavier temple builder chisel is “Atsunomi” fwiw.
Thanks for sharing this info. 🙏🏾 I'm not a woodworker or owner of Japanese chisels myself. But I always appreciate knowledge.
Should have said atsu nomi as two words. Seems to roughly compare to western “firmer” chisels.
All i know is i want 1 nakagawa blade.....I'm heading to the seki knife festival this weekend.
Oh nice, enjoy the Seki Knife Festival! 👌🏽 I have a Nakagawa 210mm Kiritsuke, sharpened by Naohito Myojin. 🙏🏾
Any chance you’ll be doing a workshop in sharpening or anything for that matter around the weekend of the 26th of October? I might be in the vicinity then…
You can book a VIPsharpening course with me
@@chefknivesenthusiast through Meesterslijpers?
Wanneer zal de JNS Kaeru Kasumi Frog 240mm komen ?
Volgens mij hebben we die op dit moment op voorraad.
@@chefknivesenthusiast ah ok op de website kan ik alleen de 210mm vinden
www.meesterslijpers.nl/jns-kaeru-kasumi-sld-gyuto-24-cm
@@chefknivesenthusiast dat is niet met de kikker op het lemmet 😃
@wout3080 Oh, je bedoelde de handgegraveerde Kaeru. Die staat idd nog niet op de website. Maar ik heb er volgens mij nog wel 1 of 2 liggen in de showroom. Mocht je in de buurt van Badhoevedorp wonen, mag je komen kijken/kopen. Anders kan hij uiteraard ook naar je verzonden worden. Stuur anders even een email naar Meesterslijpers hier over en da5 je contact hebt gehad met mij. Dan kan ik daar op antwoorden en je een foto sturen van de messen. En ik kan sowieso eentje opzij leggen voor je.
Deze man, rustig bellen tijdens het slijpen😂
Why don't you have Ashi Hamono knives at Meesterslijpers?
Because we don't have the needed contacts and connections to get those knives in our assortment 🤷🏽♂️
@@chefknivesenthusiast What a pity!
Nice
🙏🏾
the asahi cutting board is it not suitable for use on suspended zinc plates? Will it bend and deform?
I am not familiar with "suspended zinc plates". But I do have Hasegawa Board Lifters and my 20mm thick Asahi cuttingboard did not bend or deform as of yet.
@@chefknivesenthusiast thank you for your reply.
This and the GBOJ would last me multiple lifetimes 😂. Even the 1,200 stone I bought 30 years ago and gets the most use will still outlive me.
They both wear/dish pretty fast, so they need lots of flattening. They both are huge bricks though. It's depending on how many knives you sharpen and how long you live I guess.
Funny I was going to write this is perfect music for this video and then I saw @oliverl9523 beat me to it 🙃 I must seeing this on their tour was great. The brick also looks amazing.
You should do a 1K comparison. You could use my Morihei next to the JNS you love so much and this Naniwa... May also the Cerax....
Perhaps. One day. I'm not a big fan of making sharpening vids, or prefer to do vids about knives. But who knows, after I'm done showing/reviewing my entire collection.
@@chefknivesenthusiast should you decide on testing the stones for differences and application, I'm in!!
Perfect music choice for these bricks
The Sempai/Kohai Relationship:)
I just bought one of my Sayas from Mojo studio🔪
Very nice! What kind of design/theme?
@@chefknivesenthusiast abstract samurai
@@ElCheffrey33 Nice one!