I wandered through Kappabashi by accident on my way to Asakusa I think. I definitely put my blinders on and kind rushed through so I didnt get into trouble. Anyone into cooking tools will end up running up a big bill. Lol. Soooo much cool stuff.
Like you I prefer stainless. Many people who claim you can’t get stainless just as sharp as carbon don’t haven’t purchased high end stainless. I also have carbon knives but for camping and outdoors. I’m always worried about maintaining them. The best way to prevent carbon knives from rusting is to ironically use them and I just don’t camp enough to have confidence they won’t rust. I just checked my carbon bushcraft knives and saw one had a small spot of rust. So there I am removing the spot, re-oiling it, and rapping it in wax paper. I purchased a set of Henckels back in 1982 when I sold kitchen supplies while at university. I have never had a problem with them. Sure I will never get then as sharp as a carbon knife, but I’m not doing sushi. I also have high end stainless bushcraft knives. They are wonderful but pricey. I never have to worry about rust and they are razor sharp. The only problem is if they go dull they can take a long time to sharpen. But I have diamond impregnated stones for that.
Love this knife profile! Tojiro are incredible value, but yeah you were due! I'm a big fan of Takayuki. I own 7 of them and they are the ones I recommend the most. Congrats on the upgrade :)
I'm into Japanese kitchen knives, have quite a few Sakai Takayuki. Would have liked to have seen you with a new Honesuki and/or new Garasuki too from your trip being a Yakatori guy (It is hard to own too many knives). I own a double bevel Honesuki for poultry, fancy a thick single bevel wa Garasuki at some point myself. Don't be afraid of carbon steel, get a cheaper maker in a shape you don't have and see how you get on (Maybe Aji Deba, Deba, Usuba, petty?).
this is awesome timing! i just came back from Japan a few weeks ago with my grandma's umeboshi and saw this recipe in a Japanese cookbook, and was looking forward to making it. Umeboshi onigiri gets kind of dull after a while, lol. Thank you!
Hey yakitoriguy, i was wondering how much binchotan or ogatan you use for one session on the yak grill. Big breakpoint for a student like me is the affordability of regular yakitori grill nights. So it would be good to know how many you usually use, so I know how much money I would be spending going into this "hobby"
Been to Kappabashi, the store owner called Kiritsuke and similar looking knives as "foreigner knives". Says he doesn't understand the trend. I told him all cooking videos use said knife. He mumbled in Japanese which I don't understand while scratching his head and kept convincing me not to buy one and stick to normal-looking gyuto which is safer and doesn't have an extremely pointy end. I laughed and bought one anyway. Influencers be influencing 😅
No idea how to contact you except here. I don’t touch anything meta related except vr so trying to get your attention o instagram is a no no. Was hoping you were on twitter x. Anyway your livery grill I can’t get my hands on anywhere. Is there any indoor grill you can recommend? Maybe a 2024 video updat3 on what to get. It’s winter where I am right now and I can’t grill till spring time. I got a yakitori grill with some thaan bricks but I wanna cook noooowwwww !
I made a video few years back on electric alternatives on Amazon, but looks like even those area sold out. Ideally you want to look for open exposed coil design (similar to open charcoal grilling) vs the flat griddle top (no different than cooking on a frying pan). Amazon does have some industry looking coil design ones from few companies but the reviews seems hit or miss. There is the Iwatani gas grill, but be warned it creates lots of smoke and will set off the indoor smoke alarm usually.
I actually have two from Kamaasa and Hasegawa they are almost hard rubber types but forgot to bring it back from the restaurant for this video. I'll have it in my other videos coming up.
I love umeboshi. The sourness is intense. I love putting the paste on some rice with katsu curry.
Cucumber and umeboshi, one of my favourite combos. So simple, but so delicious!
I love Kappabashi, spent 5 hrs there on my last trip to Tokyo!
I wandered through Kappabashi by accident on my way to Asakusa I think. I definitely put my blinders on and kind rushed through so I didnt get into trouble. Anyone into cooking tools will end up running up a big bill. Lol. Soooo much cool stuff.
Like you I prefer stainless. Many people who claim you can’t get stainless just as sharp as carbon don’t haven’t purchased high end stainless. I also have carbon knives but for camping and outdoors. I’m always worried about maintaining them. The best way to prevent carbon knives from rusting is to ironically use them and I just don’t camp enough to have confidence they won’t rust. I just checked my carbon bushcraft knives and saw one had a small spot of rust. So there I am removing the spot, re-oiling it, and rapping it in wax paper. I purchased a set of Henckels back in 1982 when I sold kitchen supplies while at university. I have never had a problem with them. Sure I will never get then as sharp as a carbon knife, but I’m not doing sushi. I also have high end stainless bushcraft knives. They are wonderful but pricey. I never have to worry about rust and they are razor sharp. The only problem is if they go dull they can take a long time to sharpen. But I have diamond impregnated stones for that.
Love this knife profile! Tojiro are incredible value, but yeah you were due! I'm a big fan of Takayuki. I own 7 of them and they are the ones I recommend the most. Congrats on the upgrade :)
NICE! I've been waiting for this video to round out the yakitori experience!
I filmed some other side dishes so stay tuned. Working on getting through backlog of footages!
Nice salad!
I'm into Japanese kitchen knives, have quite a few Sakai Takayuki.
Would have liked to have seen you with a new Honesuki and/or new Garasuki too from your trip being a Yakatori guy (It is hard to own too many knives).
I own a double bevel Honesuki for poultry, fancy a thick single bevel wa Garasuki at some point myself.
Don't be afraid of carbon steel, get a cheaper maker in a shape you don't have and see how you get on (Maybe Aji Deba, Deba, Usuba, petty?).
Like the new knife😀
this is awesome timing! i just came back from Japan a few weeks ago with my grandma's umeboshi and saw this recipe in a Japanese cookbook, and was looking forward to making it. Umeboshi onigiri gets kind of dull after a while, lol. Thank you!
I'd also like to add your production seems to have improved. The video quality looks great!
Thanks for noticing! Have been able to upgrade my gear over the years with everyon's support on this channel!
I think I passed by their store on my way to Kappabashi - I went to Kama-Asa instead. I'll check out Seisuke Knife when I'm back in Japan!
Kama Asa has a bunch of Yakitori goodies like charcoals, chimneys and grills, so definitely a great place to stop by too.
Love your knife
Thanks It's been working great!!
💛...knife heaven...
It is. Give them a visit!
Hey yakitoriguy, i was wondering how much binchotan or ogatan you use for one session on the yak grill. Big breakpoint for a student like me is the affordability of regular yakitori grill nights. So it would be good to know how many you usually use, so I know how much money I would be spending going into this "hobby"
Been to Kappabashi, the store owner called Kiritsuke and similar looking knives as "foreigner knives". Says he doesn't understand the trend. I told him all cooking videos use said knife. He mumbled in Japanese which I don't understand while scratching his head and kept convincing me not to buy one and stick to normal-looking gyuto which is safer and doesn't have an extremely pointy end. I laughed and bought one anyway. Influencers be influencing 😅
Keep it oiled, knives that are properly left oiled/wet last a very very long time.
No idea how to contact you except here. I don’t touch anything meta related except vr so trying to get your attention o instagram is a no no. Was hoping you were on twitter x. Anyway your livery grill I can’t get my hands on anywhere. Is there any indoor grill you can recommend? Maybe a 2024 video updat3 on what to get. It’s winter where I am right now and I can’t grill till spring time. I got a yakitori grill with some thaan bricks but I wanna cook noooowwwww !
I made a video few years back on electric alternatives on Amazon, but looks like even those area sold out. Ideally you want to look for open exposed coil design (similar to open charcoal grilling) vs the flat griddle top (no different than cooking on a frying pan).
Amazon does have some industry looking coil design ones from few companies but the reviews seems hit or miss. There is the Iwatani gas grill, but be warned it creates lots of smoke and will set off the indoor smoke alarm usually.
You might want to try a soft wood cutting board to avoid wear on the knife.
I actually have two from Kamaasa and Hasegawa they are almost hard rubber types but forgot to bring it back from the restaurant for this video. I'll have it in my other videos coming up.
@@Yakitoriguy Awesome, looking forward to future yakitori videos!