could i suggest a few sound deadening panels in the studio when you record? it would remove that low-frequency boom-y echo, and be more easy to listen to, IMHO. thank you.
My favorite kinda shape by far. I make a lot of veggies daily and this shape in 165mm does 90% and my Gyuto comes out only for big veggies or fruit. I think the biggest takeaway here is more people need to get a feel for pushing or pulling when cutting. When people watch me chop they focus on how sharp my knife is but what really makes these knifes look so sharp is the proper technique of “using the whole blade” this will also cause less knife slapping on the board and will also help with less fatigue. Then as you get the motion the speed will come I would say I spent weeks of everyday cooking to get the motion of moving the knife correctly and now it happens so fast that people can’t tell.
Content like this is great. You can learn a lot. Would be very cool to see some examples focusing on a specific ingredient and the common issues people have cutting them. I for example had many problems with onion verticals and using the proper force/getting my knife to slip through them easily, and it all came down to my arm positioning and how I was angling the knife. Took me a long time to figure out. This is also good because it shows you can basically make a knife of any size work. Lots of times people worry they won't have enough length, myself included, but when I was learning to cook and sharpen I did basically everything with a 150mm knife and made it work fine for many years.. If anything it makes it a bit easier a lot of the time because you have more control and space isn't an issue.
There's only one nakiri I liked enough to buy and it's got the tip of a kiritsuke/bunka. It's the Nigara Homono tsuchime migaki kiritsuke nakiri. I like the tip for precise dicing. My 1st test was a small dice on an onion and it performed flawlessly. That being said I don't listen to knife salesmen when choosing my 1st knife. I listen to chefs that teach for a living. The type you might meet at a cooking school. There is only one 1st knife. It can be your only knife. Though I would get more. The knife is named after the professionals that make the food you buy. It's called the chefs knife. To me it's the 1st slot to fill in any kitchen. A proper 3 knife setup according to me. 1) chef knife 7-10" (180-240mm) I suggest going with the largest size you are comfortable with. I started with an 210mm and am now eyeing a 240mm. 2) Nakiri/bunka/santoku 6-7" 165-180mm. Pick one of these for your 2nd knife. It's mostly going to be for vegetables so I went nakiri. But I don't like most nakiri and would lean towards a bunka unless you can get a nakiri like the one I stated. It's a weird gender bender of a knife and has knife shops calling it a bunka at times, but it is a nakiri. 3) petty knife 4.5-6" I like a 135mm size, but you find your comfy spot. This guy is gonna be your off board knife, or some small pull slices on the board. In general if your a bigger person I would gravitate to larger size blades. If your a smaller person then size down to your comfort. Handles. This really depends on you. Wa handles balance @ the blade. Yo handles balance @ the handle. Besides that it's size (diameter) of the grip with will dictate feel and confidence in hand. I like a Yo grip as my preferred balance point is right at the front of the grip. To me this gives the knife a balanced feel in hand, making the blade tip lighter, more nimble, and more in control. When you apply the pinch grip to this style handle the knife really becomes grounded in the palm. You can hold your hand out flat, open your grip, and your knife will stay right where it is in your hand. It wants to stay with you! They also tend to last much longer. You'll notice lots of wa handles you can buy, but finding scales for a western knife isn't really a thing because it was made to last as long as you.
In terms of organization of the working area cast an eye on Frankfurter Brett. One of the guys who invented it is professional chef, the other guy is product designer. This cutting board really improved my process in the kitchen. And sorry for out of topic comment.
If you have plenty of room, would a 240mm Kiritsuke work well for the tasks you demonstrated? They are fairly flat 15:06 and have the same tip as your bunka.
Im seriously looking at getting a Kai Shun Premier Tim Mälzer The Lucky 13 Kiritsuke, 15 cm. It seems to basically be a smaller version of a true Kiritsuke, and a Bunka ! Probably resembles more a Bunka than a Kiritsuke that it is named after.
Bunkas are usually around the 165-180mm range and kiritsukes are usually 210 and up! Traditional kiritsukes are single beveled where as the more common kiritsuke style gyutos will be double beveled and more user friendly for most tasks and ease of sharpening.
"Did not find a link to this knife" This sounds like the train of thought that lead to the human evolution chart on the space ship in WALL-E. The one where humans become so fat their joints separate so they can no longer function like a real human due to 1,000's of years of evolving to be more lazy... The one where the corporation tells the peoples blue is the new red and they all go OOOOO and reach for the blue button. Garson, more links please!
nice, but: why do you specialist "all" use such hard cutting boards of bammboo or oak would instead of the soft an light Hinoki wood from Japan - to care for your sensible blades, mostly made of brittle steel....
That is Bunkatron, Son of Megatron. 1st of his name, king of the andals and the first men, lord of the seven kingdoms, and protector of the realm. Defender of the just, conqueror of the unbroken, smiter of false beliefs, and bringer of justice.
After Meiji restoration, many “new knives “were imported from the west and the Japanese then called anything imported “Bunka” suggested “new culture”. Western knives met Japanese traditional knives then the made fusion of the both. Current Santoku was called Bunka for a long time until K-tip ones appeared and now K-tip Santoku are called Bunka.
Awesome video. You have a natural talent for teaching. Keep ‘em coming !!
could i suggest a few sound deadening panels in the studio when you record? it would remove that low-frequency boom-y echo, and be more easy to listen to, IMHO. thank you.
My favorite kinda shape by far. I make a lot of veggies daily and this shape in 165mm does 90% and my Gyuto comes out only for big veggies or fruit. I think the biggest takeaway here is more people need to get a feel for pushing or pulling when cutting. When people watch me chop they focus on how sharp my knife is but what really makes these knifes look so sharp is the proper technique of “using the whole blade” this will also cause less knife slapping on the board and will also help with less fatigue. Then as you get the motion the speed will come I would say I spent weeks of everyday cooking to get the motion of moving the knife correctly and now it happens so fast that people can’t tell.
Great technique demo and I am going to fill out my modest collection with a Bunka
Love the bunka!!! My fave! Love your shop and your channel!
I don’t have a nice Santoku to compare with my Bunka but I feel like they’re nearly 100% interchangeable. I still want both though, ha.
I have a Kai Santoku and a Nakiri from another company. No need for a Bunka i guess. But we are travelling to Japan and i want a knife 😂
Content like this is great. You can learn a lot. Would be very cool to see some examples focusing on a specific ingredient and the common issues people have cutting them. I for example had many problems with onion verticals and using the proper force/getting my knife to slip through them easily, and it all came down to my arm positioning and how I was angling the knife. Took me a long time to figure out.
This is also good because it shows you can basically make a knife of any size work. Lots of times people worry they won't have enough length, myself included, but when I was learning to cook and sharpen I did basically everything with a 150mm knife and made it work fine for many years.. If anything it makes it a bit easier a lot of the time because you have more control and space isn't an issue.
Thanks, i ve figured out what to get as 1st Japanese knife
There's only one nakiri I liked enough to buy and it's got the tip of a kiritsuke/bunka.
It's the Nigara Homono tsuchime migaki kiritsuke nakiri. I like the tip for precise dicing. My 1st test was a small dice on an onion and it performed flawlessly.
That being said I don't listen to knife salesmen when choosing my 1st knife. I listen to chefs that teach for a living. The type you might meet at a cooking school.
There is only one 1st knife. It can be your only knife. Though I would get more. The knife is named after the professionals that make the food you buy. It's called the chefs knife. To me it's the 1st slot to fill in any kitchen.
A proper 3 knife setup according to me.
1) chef knife 7-10" (180-240mm) I suggest going with the largest size you are comfortable with. I started with an 210mm and am now eyeing a 240mm.
2) Nakiri/bunka/santoku 6-7" 165-180mm. Pick one of these for your 2nd knife. It's mostly going to be for vegetables so I went nakiri. But I don't like most nakiri and would lean towards a bunka unless you can get a nakiri like the one I stated. It's a weird gender bender of a knife and has knife shops calling it a bunka at times, but it is a nakiri.
3) petty knife 4.5-6" I like a 135mm size, but you find your comfy spot. This guy is gonna be your off board knife, or some small pull slices on the board.
In general if your a bigger person I would gravitate to larger size blades. If your a smaller person then size down to your comfort.
Handles. This really depends on you. Wa handles balance @ the blade. Yo handles balance @ the handle. Besides that it's size (diameter) of the grip with will dictate feel and confidence in hand. I like a Yo grip as my preferred balance point is right at the front of the grip. To me this gives the knife a balanced feel in hand, making the blade tip lighter, more nimble, and more in control. When you apply the pinch grip to this style handle the knife really becomes grounded in the palm. You can hold your hand out flat, open your grip, and your knife will stay right where it is in your hand. It wants to stay with you! They also tend to last much longer. You'll notice lots of wa handles you can buy, but finding scales for a western knife isn't really a thing because it was made to last as long as you.
In terms of organization of the working area cast an eye on Frankfurter Brett. One of the guys who invented it is professional chef, the other guy is product designer. This cutting board really improved my process in the kitchen.
And sorry for out of topic comment.
A link to purchase the knife in the description please. At least make all your links clickable. Thanks.
Nice tshirt:)
If you have plenty of room, would a 240mm Kiritsuke work well for the tasks you demonstrated? They are fairly flat 15:06 and have the same tip as your bunka.
Im seriously looking at getting a Kai Shun Premier Tim Mälzer The Lucky 13 Kiritsuke, 15 cm. It seems to basically be a smaller version of a true Kiritsuke, and a Bunka ! Probably resembles more a Bunka than a Kiritsuke that it is named after.
Hi where can you get one in brisbane Queensland Australia. How much do they cost cheers
Hello, i wish to know wich is the diference betwen bunka and kiritsuke ? thank you.
Bunkas are usually around the 165-180mm range and kiritsukes are usually 210 and up! Traditional kiritsukes are single beveled where as the more common kiritsuke style gyutos will be double beveled and more user friendly for most tasks and ease of sharpening.
@@SharpKnifeShop thank you !
How may one buy a Ryusen Hamono kiritsuke knife from your company?
Never wipe a blade with the cutting edge facing flesh, like you have at 3:51. It's bad practice for working with knives and worse for role-models
He makes me so nervous lol
What's wrong with using bamboo boards?
Too hard, dulls knives
Bunkaaa
Translated to Austrian.
A place to escape from enemy gunfire.
Example: Get to the Bunka!
Did not find a link to this knife
1:25
@@44special9 "link in description" there is no link
@@Actros113 sharpknifeshop/ click on Japanese knives then Ryusen Hamono in the blacksmith section / name at 1:25 timestamp in video
"Did not find a link to this knife"
This sounds like the train of thought that lead to the human evolution chart on the space ship in WALL-E. The one where humans become so fat their joints separate so they can no longer function like a real human due to 1,000's of years of evolving to be more lazy... The one where the corporation tells the peoples blue is the new red and they all go OOOOO and reach for the blue button.
Garson, more links please!
nice, but: why do you specialist "all" use such hard cutting boards of bammboo or oak would instead of the soft an light Hinoki wood from Japan - to care for your sensible blades, mostly made of brittle steel....
What’s the name of this Bunka?
1:25
That is Bunkatron, Son of Megatron.
1st of his name, king of the andals and the first men, lord of the seven kingdoms, and protector of the realm. Defender of the just, conqueror of the unbroken, smiter of false beliefs, and bringer of justice.
A bunka is used to protect ones self from enemy gunfire.
Get to the bunka!
Fun fact: the Japanese name bunka means "culture" 文化包丁. No idea why they gave the knife this name. Does this mean bunka users are "men of culture"?
I think It is also called Bunka bocho wich means culture Knive. So you could say that a Bunka bocho User is a "men of culture knives" 👌
After Meiji restoration, many “new knives “were imported from the west and the Japanese then called anything imported “Bunka” suggested “new culture”. Western knives met Japanese traditional knives then the made fusion of the both. Current Santoku was called Bunka for a long time until K-tip ones appeared and now K-tip Santoku are called Bunka.