Are you guys interested in Japanese knives? 🔪 If you'd like to support our collaboration with the local craftsman in Osaka, check out our brand new Kickstarter page! kck.st/3TC0PRA
The only problem with them is they are so sharp you need to buy the set or slice a finger off at the knuckle when you go from big carrot to regular/small carrot. lol
I visited Sakai last year and visited the Craftsmanship museum and Takada no Hamono. Both places were really cool and Takada san even allowed me to film while he explained his process. While I was there Tanaka san dropped off some of his blank forgings. Everyone was very nice and the craftsmanship is impressive.
I loved seeing the people behind the craft. They really put so much work into it. Almost makes me want to be a blacksmith but I couldn't do the labor required. So cool. I definitely want one when I can afford it.
16:51 he’s right. I promise you, a sharp knife will make cooking so much more enjoyable. If you currently hate it, and don’t have a decent knife, try upgrading before you decide to hate cooking for life. ❤
Always interesting to watch talented artisans at work and the knives are real works of art. Loved this style of video and Sarah always does a great job.
When my Dad and I were in Kyoto, we went to this very small chopstick shop. They sold very cool chopsticks there and we bought a set for my mum. Even the box it came in looked so amazing!
Sarah, how did you know I wanted to find an artisan knife while I was in Japan and that I was going to Sensou-Ji Temple _tomorrow?_ So kind of TC to release this one just in time!
This was the area I visited to get me special knife. Loved all of the extra info here. You did miss a shot of a building that was a favorite of my friends, the Niimi Building with teacup balconies on the corner of Shinbori and 463.
Yay Sakai City! Lots of fun things to do in the area - Nagai Botanical Gardens/TeamLab just north across the river, the ancient burial mounds at Mozu, and one of many shops claiming to be the world's largest Muji (haha) in the Aeon Mall Kitahanada! If you're into kitchenware and metalworking and will visit Japan in the autumn, I also recommend heading up to Niigata Prefecture and checking out the Kouba Fes in Tsubame Sanjo. There are many open factories and tours and exhibitions. One of the most unique experiences we had in Japan for sure!
I've bought a knife from Tower Knives in Osaka, one from a local shop in Hiroshima owned buy a lovely elderly couple. He even showed me how he sharpens knives, was a cool experience. The last knife I bought was from a tool shop in Asakusa, best deal instead of buying from one of the more well known knife shops, they are still pricy but worth every dollar if you want a good kitchen knife. If you want a razor sharp kitchen knife, Japanese knives are the way to go! Awesome video and cool part of Tokyo!
After seeing this, it´s not hard to understand why a quality knife from Japan costs a lot of money in Denmark, where I´m at. Was very interesting to watch.
Sarah, you're really coming into your own as an interviewer. I can see the wheels turning as you juggle ADHD-ing at all of the cool things to see while composing the best next question. This is probably double-hard because you're not just speaking in another language, but in a situation like this, you're thinking in Japanese in a way that's likely way out of your comfort zone, even after living in Japan for 4+ years. The best reason to invest in a well-made knife is that the safest knife is the sharpest knife. There's all sorts of wisdom to pass on about honing (that thing you never use) and sharpening (which removes material from your blade) but in the end, I like where things ended; good knives are not just for chefs, but for everyone who cooks. My suggestion, for anyone reading, is that if you can only get one nice knife, get a Santoku. As much as I like a good chef's knife aka Gyuto aka "cow sword", the Santoku is the best all-round tool and many in the west have never even heard of them. Unlock your final form!
I wrote about the meaning of Kappa in Kappabashi when I went to the nearby Taito Ward Library. A long time ago, there was a group of foreign engineers working on river civil engineering, and it seems that they named the kappa out of respect for it because it prevented flood damage.
Kappa is thing! I found quest in Yakuza like a dragon where you need to take photos of Kappa. Some of these were near river 🙂Now I know the place where Chris has bought all those plastic Food items to his studio. Nice knife presentation (and different parts from crafting to selling). I remember when my cousin talked that he wants to have very balanced knife when doing food (Cousin's knife resembled more of this rectangular one).
One nice thing with Japanese knives it introduces you to a whole other realm of knives that you typically don't see here in North America, and if the typical fare you find here doesn't cut it (cough), you might find just the right knife you want in the Japanese line up. For me the Nikiri was my game changer.
I feel like I would spend several WEEKS just visiting the plastic sample food shops and nerding out with the locals about the materials, finishes and manufacturing processes if I'm being honest 🤣
I visited Kitchen Street on one of my trips to Tokyo. Definitely worthwhile if you're interested in buying a knife. I bought a couple; one for chopping and one for paring and slicing. I got stainless as my wife insists on putting them in the dishwasher when I'm not looking. I'm actually now preferring ceramic blades as they don't get dull as quickly as steel.
lol was that Natsuke @17:40 ?? Very interesting video, one of the reasons for my upcoming trip to Japan is to buy some good knives. This has been really helpful.
Kappabashi is a fairly close walk from Ueno station. I was staying in Ueno last May and I could walk to Asakusa from Ueno by going through Kappabashi. I saw that gold statue at the beginning of the video!
I bought a couple nice knives in the kitchenware district in Osaka. I've got a petit one for pairing and one that is fashioned like a chef's knife, so I don't think it's technically a sujihiki, but it seems to be about that size. I don't think they're anywhere near the quality of the ones in this video, because I didn't really have that kind of budget back then. Both knives have the kanji of the manufacturer stamped into them, which I think looks pretty cool. They do have a bit of patina/rust on them, so I guess they're probably carbon steel. I tend to favor using my other stainless knives over them for that reason, but I do like having them in my set and use them occasionally. I store them in the original boxes they came in from the store. It was really nice hearing you interview the craftsman and shop staff in Japanese, by the way! My Japanese is a little rusty, but I could get the gist. The subtitles definitely helped, though. More interviews like that would be welcome, I think.
I'll definitely have to check those areas out! I love how light and easy to use Japanese knives are compared to the French style chef knives I learned to cook with. I think the biggest factor for what type of knife someone should use is personal comfort. I have shorter fingers so I find the French style a bit more awkward to hold.
There is a knive Museum in Sakai where a lot of knives makers from sakai sell their knives. The sharpening part was hard to watch (poor knive). Really nice vidéo as always. Keep up the good work.
I have two Japanese knives. They're Western-style VG-10 knives (Hattori), but they're still easily the best knives I've ever used. I'm planning on buying at least one traditional carbon steel knife the next time I visit Japan. I just wish they didn't charge an extra 50% to make left-handed knives. 🤬
Nice video. Fun fact, carbon steel does not rust if you take care of it properly - fairly needy - wash and towel dry immedately (no air dry), even better if apply a very thin coat of oil. Stainless steel does rust too, if u leave it in the sink for too long - once i left my stainless steel knife in the sink overnight, started rusting - initially i thought i got punked with the purchase since it claims to be STAINLESS STEEL - then I learned it was my naiveness. For those really lazy ones out there, get a ceramic knife, sharp and do not rust, however they are more brittle (if you drop it, it will be more subject to break or even shatter). Use the right knife for the right purpose, do not cut into bones with the knives shown in the video. If you find this is too much to learn, just eat out or take out.
Love the content from sarah san. but I would like her to talk less to the camera while interviewing someone. seems a bit disconnected. i mean even when they are talking in Japanese we get subtitles so need to talk to the camera. my 2 cents.
oh wow I wasn't expecting a reply from you guys@@TokyoCreativePlay ! :) thanks I didnt buy when I was there in september as I didn't want the hassle but I definitely will next time!
i love knives and have a massive collection but i hate cooking knives, even tho they do the same thing as any knife, to me, they dont count as real knives
Are you guys interested in Japanese knives? 🔪 If you'd like to support our collaboration with the local craftsman in Osaka, check out our brand new Kickstarter page! kck.st/3TC0PRA
Nope !
The only problem with them is they are so sharp you need to buy the set or slice a finger off at the knuckle when you go from big carrot to regular/small carrot. lol
7:35 - 7:42 😳😳😳😳😬😬😬😬😬
Pls..... for the love of.... dont ever hold knives like that again.... just dont....
Im more scared for the knife 😳😳😳😬😬😬
The link doesn't work... when buying?
I visited Sakai last year and visited the Craftsmanship museum and Takada no Hamono. Both places were really cool and Takada san even allowed me to film while he explained his process. While I was there Tanaka san dropped off some of his blank forgings. Everyone was very nice and the craftsmanship is impressive.
I loved seeing the people behind the craft. They really put so much work into it. Almost makes me want to be a blacksmith but I couldn't do the labor required. So cool. I definitely want one when I can afford it.
Fascinating. Also, I wanted to compliment Sarah on her Japanese. It's very good, especially her 敬語! Thanks for another fun episode!
Sarah, loved your knife interview. Gentleman is a true artist. This kind of quality is hard to find these days. Thanks.
Best video for a while. Only so much street food you can do.
What a weird backhanded compliment. You could have stopped after 'while'.
Typical female, trying to oppress his calm well balanced opinion !@@Julie701000
My aunt got me a fancy Japanese knife for Christmas and it's great.
Love Sarah's enthusiasm. Such positive energy!
Thank you 😁
16:51 he’s right. I promise you, a sharp knife will make cooking so much more enjoyable. If you currently hate it, and don’t have a decent knife, try upgrading before you decide to hate cooking for life. ❤
This has been really interesting to watch and learn more about the different types knives out there. Thank you TC for this educational video! 🙇♂
Always interesting to watch talented artisans at work and the knives are real works of art.
Loved this style of video and Sarah always does a great job.
Thank you from us knife nerds 🤓
When my Dad and I were in Kyoto, we went to this very small chopstick shop. They sold very cool chopsticks there and we bought a set for my mum. Even the box it came in looked so amazing!
Was it those chopsticks that are dipped in different lacquers, so they have the swirly lines and stuff?
Do you know the name of the store?
Luv the plastic foods, the best practical joke for the office fridge! Excellent episode !
Sarah, how did you know I wanted to find an artisan knife while I was in Japan and that I was going to Sensou-Ji Temple _tomorrow?_ So kind of TC to release this one just in time!
Hope you find one while you’re out shopping today! 😆
another really nice one is seisuke knife
they have knives from various famous blacksmiths in japan, like yu kurosaki, yoshimi kato, etc
Update: I cut myself on the heel of a Sentoku. It was indeed very sharp. They had tissues and sticky plasters ready to go, very professional!
Best episode yet since i love to cook.
Seerasan has the coolest accent in the world 🇦🇺
This was the area I visited to get me special knife. Loved all of the extra info here. You did miss a shot of a building that was a favorite of my friends, the Niimi Building with teacup balconies on the corner of Shinbori and 463.
Yay Sakai City! Lots of fun things to do in the area - Nagai Botanical Gardens/TeamLab just north across the river, the ancient burial mounds at Mozu, and one of many shops claiming to be the world's largest Muji (haha) in the Aeon Mall Kitahanada!
If you're into kitchenware and metalworking and will visit Japan in the autumn, I also recommend heading up to Niigata Prefecture and checking out the Kouba Fes in Tsubame Sanjo. There are many open factories and tours and exhibitions. One of the most unique experiences we had in Japan for sure!
I've bought a knife from Tower Knives in Osaka, one from a local shop in Hiroshima owned buy a lovely elderly couple. He even showed me how he sharpens knives, was a cool experience. The last knife I bought was from a tool shop in Asakusa, best deal instead of buying from one of the more well known knife shops, they are still pricy but worth every dollar if you want a good kitchen knife. If you want a razor sharp kitchen knife, Japanese knives are the way to go! Awesome video and cool part of Tokyo!
Thank you very much for your posting☺
It is valuable opportunity for you to learn how to make Japanese knives👍
After seeing this, it´s not hard to understand why a quality knife from Japan costs a lot of money in Denmark, where I´m at. Was very interesting to watch.
I could spend days in Kappabashi looking at all the knives. I got a pair of Yaxell's I use in my kitchen almost daily. Super nice.
One of those knives would make a great souvenir/present. 😁 Just got to remember NOT to put in hand luggage...
Brought home some knives from Tsukiji for a chef friend, and he loved them!
The way you handled some of those knives honestly made me quite uneasy ngl 😂
Amazing what a small hand made knife factory ❤
英語勉強中なので字幕すごい助かります！
Thank you for the transcript!
chatoyance is the effect making the rainbow pattern in the knife, it means it's been polish to a very high degree :) in other words extremely sharp.
Love this knife episode. Truly a lot of work goes into a quality knife. ❤
More please. This is good.
Sarah, you're really coming into your own as an interviewer. I can see the wheels turning as you juggle ADHD-ing at all of the cool things to see while composing the best next question. This is probably double-hard because you're not just speaking in another language, but in a situation like this, you're thinking in Japanese in a way that's likely way out of your comfort zone, even after living in Japan for 4+ years.
The best reason to invest in a well-made knife is that the safest knife is the sharpest knife. There's all sorts of wisdom to pass on about honing (that thing you never use) and sharpening (which removes material from your blade) but in the end, I like where things ended; good knives are not just for chefs, but for everyone who cooks.
My suggestion, for anyone reading, is that if you can only get one nice knife, get a Santoku. As much as I like a good chef's knife aka Gyuto aka "cow sword", the Santoku is the best all-round tool and many in the west have never even heard of them. Unlock your final form!
I wrote about the meaning of Kappa in Kappabashi when I went to the nearby Taito Ward Library. A long time ago, there was a group of foreign engineers working on river civil engineering, and it seems that they named the kappa out of respect for it because it prevented flood damage.
I loved that neighborhood when I went last November. I bought a Stainless Steel knife from a shop there and use it a lot!
Kappa is thing! I found quest in Yakuza like a dragon where you need to take photos of Kappa. Some of these were near river 🙂Now I know the place where Chris has bought all those plastic Food items to his studio. Nice knife presentation (and different parts from crafting to selling). I remember when my cousin talked that he wants to have very balanced knife when doing food (Cousin's knife resembled more of this rectangular one).
I will be in Osaka in October. Would love to visit and get a tour if allowed.
One nice thing with Japanese knives it introduces you to a whole other realm of knives that you typically don't see here in North America, and if the typical fare you find here doesn't cut it (cough), you might find just the right knife you want in the Japanese line up. For me the Nikiri was my game changer.
i approve of samurai seera
I really enjoyed this episode, I hope to see emma in a video soon, Im off to go chop in a bush some vegetables bye
I feel like I would spend several WEEKS just visiting the plastic sample food shops and nerding out with the locals about the materials, finishes and manufacturing processes if I'm being honest 🤣
I visited Kitchen Street on one of my trips to Tokyo. Definitely worthwhile if you're interested in buying a knife. I bought a couple; one for chopping and one for paring and slicing. I got stainless as my wife insists on putting them in the dishwasher when I'm not looking. I'm actually now preferring ceramic blades as they don't get dull as quickly as steel.
This is really fascinating to me! 🔪 ❤
you are too good of a presenter Sarah!!!!!!! love it, hello from Sydney :D
You have been a very good study for Japanese ..... You seem to have nailed the language . Well done fellow Oz
Visited Sakai last month and the owner I presume? Is a very nice guy. My wife really liked a carbon narkiri from there which we should’ve bought!
I bought my last Japanese knife there. A really great place. And the actual yen helps a lot!
Just pledged to buy two knives. Thank you for giving us this opportunity!
Thank you so much for supporting us and Sakai knives 😁
This was most enjoyable and interesting. Just wish that I could afford one of these amazing knives...
lol was that Natsuke @17:40 ?? Very interesting video, one of the reasons for my upcoming trip to Japan is to buy some good knives. This has been really helpful.
Thank you for making the subs big for us blind AF ppl. Lol
Kappabashi is a fairly close walk from Ueno station. I was staying in Ueno last May and I could walk to Asakusa from Ueno by going through Kappabashi. I saw that gold statue at the beginning of the video!
I bought a couple nice knives in the kitchenware district in Osaka. I've got a petit one for pairing and one that is fashioned like a chef's knife, so I don't think it's technically a sujihiki, but it seems to be about that size. I don't think they're anywhere near the quality of the ones in this video, because I didn't really have that kind of budget back then. Both knives have the kanji of the manufacturer stamped into them, which I think looks pretty cool. They do have a bit of patina/rust on them, so I guess they're probably carbon steel. I tend to favor using my other stainless knives over them for that reason, but I do like having them in my set and use them occasionally. I store them in the original boxes they came in from the store.
It was really nice hearing you interview the craftsman and shop staff in Japanese, by the way! My Japanese is a little rusty, but I could get the gist. The subtitles definitely helped, though. More interviews like that would be welcome, I think.
I'll definitely have to check those areas out! I love how light and easy to use Japanese knives are compared to the French style chef knives I learned to cook with. I think the biggest factor for what type of knife someone should use is personal comfort. I have shorter fingers so I find the French style a bit more awkward to hold.
Love your videos. ❤i recommend knife shopping in seki. It's a much better deal than tokyo
サラが地元の堺に来るなんてビックリ。付け加えておくと、包丁の切れ味によって食べ物の舌ざわりから味まで変わるんです。食べ物の断面がギザギザのものより、キレイな断面の方がより美味しく感じられるんです。調理済みのファストフードをよく食べる人にはわかりにくいと思いますが
Awesome episode ❤
There is a knive Museum in Sakai where a lot of knives makers from sakai sell their knives.
The sharpening part was hard to watch (poor knive).
Really nice vidéo as always. Keep up the good work.
lovveee
I have two Japanese knives. They're Western-style VG-10 knives (Hattori), but they're still easily the best knives I've ever used. I'm planning on buying at least one traditional carbon steel knife the next time I visit Japan. I just wish they didn't charge an extra 50% to make left-handed knives. 🤬
Thank you that’s a very interesting video. Subscribed
Thank you!!
i bought now 3 different knifes from Shigeharu in Kyoto... absolutely outstanding quality and about 40% cheaper than the tourist traps
Pottery town mosiac tiles art design avaible also in tajimi pottery town😊
いい動画でした。
Thanks for Quality Squares dicing 😉
2:20 are we going to talk about the Pizza hat or ?
What camera and lens setup did you use? I love the look!
Nice video. Fun fact, carbon steel does not rust if you take care of it properly - fairly needy - wash and towel dry immedately (no air dry), even better if apply a very thin coat of oil. Stainless steel does rust too, if u leave it in the sink for too long - once i left my stainless steel knife in the sink overnight, started rusting - initially i thought i got punked with the purchase since it claims to be STAINLESS STEEL - then I learned it was my naiveness. For those really lazy ones out there, get a ceramic knife, sharp and do not rust, however they are more brittle (if you drop it, it will be more subject to break or even shatter). Use the right knife for the right purpose, do not cut into bones with the knives shown in the video. If you find this is too much to learn, just eat out or take out.
Next episode you should do swords 😂
I think the second and third knives in the summary (at 6:33 on) were the wrong way around, from what the staff said
Yep, Santoku and Gyuto got inversed in the summary
Love the content from sarah san. but I would like her to talk less to the camera while interviewing someone. seems a bit disconnected. i mean even when they are talking in Japanese we get subtitles so need to talk to the camera. my 2 cents.
Love the content please don't take negatively!
Went here on my trip to Japan and brought several fake food for myself and for gifts.
Is the knife shop in Tokyo? Looking up their name on Google Maps only features their Osaka premises...
The name of the shop is Nakao and Sakai Tohji（中尾と堺刀司と）. It's located next to the golden kappa statue.
I got a Damascus steel knife & the shops does free engraving
Can you share address of the shop in the Tokio? Having troubles to find it online.
How do I get to kappabashi street from Shibuya station?
Where is the Sakai Tohji location in Tokyo? Anyone have the address?
It’s dark because they need to see the hue of the steel while heating it to make sure it is hot enough or not.
Hello. I’m here in Tokyo and trying to find this shop. Is there an address? All I see on Google is the shop in Osaka.
Can you negotiate prices for knives at tSakai Tohiji?
do these shops have small souvenir knifes in 500-200 yen range
You're 😊🎉
hmmm,... traditionally, for knives, I would probably buy them in Sakai
Is this video color corrected?
as cook i only want to buy good quality knifes. i have one good one. need to get more just to have.
smash it Galliger! lol
biggest suprise is that dude is 47... lol
That knife blacksmith dude does not look >40!!
are you ok taking these knives through airports in suitcases?
Should be fine if packed in your checked luggage. Not allowed in carry-on luggage
oh wow I wasn't expecting a reply from you guys@@TokyoCreativePlay ! :) thanks I didnt buy when I was there in september as I didn't want the hassle but I definitely will next time!
watching you handle those knives makes me nervous lol
I’m curious if it’s bad for their eyes to look at the fire and the hot metal so much.
past oct i spend $1k in knifes. NO REGRETS
Takeda don't know why, but to keep chugging
i love knives and have a massive collection but i hate cooking knives, even tho they do the same thing as any knife, to me, they dont count as real knives
47?????
Knives😅go to nara how its made😊
I love her, but she literally needs to stop saying "literally" in literally every video...