Cooking for a beautiful lady: using nothing but a Yanagiba
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- Опубликовано: 27 сен 2024
- In this video I'm cooking a meal for a beautiful Indonesian lady, using only this Suisin Densho Yanagiba Kiritsuke 270mm Shirogami#1 made by legendary Master Kenji Togashi.
An incredible, traditional Japanese single bevel blade forged with the purest steel. No nonsense, no bells and whistles, just a brilliantly performing blade.
It was the first time using a Kenji Togashi blade, and obviously I now want a knife from his hands in my collection one day. He, his sons and apprentices are very productive. And he has probably another decade of knife making in him. So no hurry, but boy...I'm a fan!
Thanks to Kevin de Leeuw for borrowing me this knife!
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Beautiful knife, beautiful meal, beautiful girl. Thanks!
🙏🏾👌🏽
Instant like. The knife , the cuts, the food, the cat... your authentic Moustache.... All is good !
Thanks brother! 🙏🏾
I think he bought his mustache from David Suchet’s Pirot role makeup artist? But I’m often wrong. 😆
@@edwardrutledge2765 I still might have the receit.
I second your cat's opinions on having a resident lady around
I'll see what I can do 🙏🏾
Fantastic video!
Thank you! 🙏🏾
Nice meal - nice knife!
Can't argue with you on this one.
Pretty knife and pretty lady. You’re blessed my friend. 👍🏼
I have nothing to complain about 🤷🏾♂️
If you're lucky they may have that other Kenji Togashi Nakiri at Meesterslijpers with that mixed blond and black ferrule. I know you will love it. I
I saw that one. I already have too many KU Nakiri's though. Would love to get a white#1 knife from Tigashi, with a Migaki, mirror or Kasumi finish.
Thanks again for a great blacksmith story combined with your awesome cooking. Knives are still meant to be used and enjoyed while fulfilling their purpose: cutting shit up to shit
Usable pieces of Art! With the emphasis on USABLE. 😁 I was lucky that Kevin has two of these, so I got to use this one! But now I want a Kenji Togasji knife, which is bad for my financial competence points. 😅
I bet Drapa would have a sensory overload with that large tuna! 😻😻😻😻😻😻
What is the name of the tool used at time stamp 6:12 and where can I buy it? Thanks in advance!
I think it is called a Baker's Spatula or bench scraper.
Sorry, but I don't think this is Shiro-1 the back of the knife seems to indicate Shiro-2
Oh, okay. Really? I can't read the Kanji, so I'm willing to believe you.
The website of the vendor where this knife was bought states that it is Shiro-1: www.meesterslijpers.nl/suisin-densho-yanagiba-270mm
@@chefknivesenthusiast @Chef Knives Enthusiast The link goes to a Yanagi, which is in Shiro-1. I tried searching for a Kiritsuke (which the one you got in the video is) but all I found was Shiro-1 Kiritsukes. It's the 3rd kanji from the top (top kanji in the middle row) that indicates Shirogami and the 2 lines below it indicates Nr. 2, 1 line would mean Nr.1
@@chefknivesenthusiast Now that I look closer, the Kanji that indicates Shirogami has 4 horizontal lines when it should actually only have 3, and the little top bit that is angled to the right is also on the 2nd row.. I think it's been double stamped so it looks like Shiro-2 with a weird Shirogami Kanji.
Conclusion: It is Shiro-1 with a misshap steel stamp 😅
Thank you so much for clearing this out! It is not my knife, and the link the owner sent me also stated shiro-1. Again, since you seem to be able to actually read the Kanji, I'll take your word for it. I much appreciate the correction! Misshaped steel stamps, it can happen. These are hand made products 🤷🏾♂️
The correct link to the Kiritsuke indeed also states Shiro-1 : www.meesterslijpers.nl/suisin-densho-kiritsuke-270
@@chefknivesenthusiast No need to contact them (or maybe just for the sake of letting them know), it's a misshap stamping that caused some confusion, I'm sure you'd be able to see it yourself when you look at the picture from the website and the knife you had. 😅
I’m not crazy about the tip, but suspect the shirogami blade is awesome. Is it somewhat thicker than other white steel blades you’ve played with? I’m always afraid (white) #1 is too brittle for my ham-handed knife skills. Is the thickness compensating for my oafishness?
I unfortunately have not played with any other white#1 blade before. Or at least I think. I do did use a few white#2 blades, but hard to compare them if not using side by side. All I know is that I loved using this knife, although I used it 90% 'wrongly' and not for its true purpose.
But yeah, white#1 is of course not something you want to drop or anything.
@@chefknivesenthusiast ..I’ve got a White #2 Nakiri that’s wonderful, a folding pocket Higonokami that’s terrific, but no #1…I’m too chicken to invest the money then chip, break, etc. Your single bevel kitchen knife looks like a dream slicer.
Pretty knife, pretty lady... you have excellent taste 🔪
I see what I like and like what I see.
So, what happened after dinner???
I would have loved dessert. But she already has a boyfriend.
Another cool video. I only own 1 single bevel. I much prefer double bevel but I tried to do a little katsuramuki just to learn on an usuba. Just cool to use a knife of a master like Kenji though. Do you have a video on the top 5 knives you own or something like that? Enjoy dinner with the lady:)
Single bevel knives need a little getting used to. And if your cuisine is not Japanese, then there's no need for them. They are highly specialized knives for specific tasks. It's definitely fun to try out the Katsuramuki technique with an Usuba.
I don't have a video of my top 5 knives in the collection. But when my collection reaches 50 knives, I might do one of those.
A way to a woman's heart is through her stomach. Well done. Looked delicious
Love goes through the stomach, indeed. But. This lady, unfortunately, is already taken.
@@chefknivesenthusiast commiserations. Maybe she has a friend?