The looks after "where is my assistant" and "I'm a little bit biased" are classic and that look up after "is there even a cabbage there"! Great video both in content and tips!
You might not see this but I bought a set of 6 knives recently (which were expensive but was dropped down in price) and in this set a Nakiri is included, before watching this video I didn't know what a Nakiri is or what it should be used on. After watching this I can't wait to try it on a dense onion just like in this video! I can't tell you how stressful it is to use a blunt knife for cutting dense foodstuffs. I'm very eager to try my new set of knives!
Hohoho, if I had a doubt if I'd like a Nakiri before watching this video now I have none and ... a Nakiri. Thanks a ton, amazing job! Happy New Year :)
I love my 17 cm VG-10 Damascus nakiri. I've had the beast for years and. I couldn't ask for a better style of knife to slice and dice vegetables. I'm seriously thinking about buying another one. I have my eye on a 16.5 cm Muneishi, made from aogami #2 steel clad in iron with a kurouchi finish. It's tempered to 61 Rockwell. It's nice and tall too at 52.5 mm. The handle is cherrywood, with a rosewood ferrule. The knife weighs in at 179g, (6.3oz). It's a real beauty.
Love this video as well. Still looking forward to a personal tour through your knife board. Would just love to see your personal collection, why you gothem and why you still have them there.
incredible that the steel is so sharp that there's basically no struggle. I have a ceramic knife in my inventory, but never a specialised japanese knife like the Nakiri. Thankfully based in Sydney, Australia I have 2 specialist shops close to where I am that I can access knives like this.
Thanks for the information. So many people ( non-professional chefs ) buy these Asian style prep knives & really have no idea how to make them perform efficiently. I've been using a Chinese Chef Knife & a Nakiri for decades & love using them much more than Western designs.
Kinda funny watching this video realizeing that my entire life ive used this very technique for a normal kitchenknife and not felt that feeling that most seem to get when cutting things. Buying one of these and i know even before holding it me and the knife is gonna be very happy together. Thanks!
A very nice video! I love my Nakiri knife I use it all the time. It's a cheep one but if still works great. Most every kitchen should have one. I love your shirt too. I have been getting into making Ramen for a while now. It's a great soup. I have to look for a shirt like that now too .. Thanks for all the hard work you put into your videos....
Now I gotta see if I can find "Young Einstein" to stream... comment reminds me of the scene where Einstein splits a beer atom with a chisel, trying to find a way to add bubbles to the beer.... He obviously didn't have a nakiri
Liked and subscribed. Great info and I love your sense of humor. The dry delivery with the slightly sardonic tone on the biased about celery part was hilarious! Clean humor with wit and good technique exposition. 😅
Absolutely! I would start with our honing rod video: ruclips.net/video/PpHFWoEqNA8/видео.html And our sharpening video: ruclips.net/video/lSZqESDt2i4/видео.html
About 2 months down the road, fresh into cheffing in a Japanese restaurant and you’re videos have been so helpful. When I found your channel, I was cutting onions with a Sashimi knife (I know…) Now I know what I want for Christmas this year lol
I just bought a nakiri and I found it difficult to use. I can see why. I'm used to my chef's knife and I was using the nakiri the same way. Thanks for this video. Now I'm a subscriber!
nice vid nakiki's are probs my most fav knife in the world it always triggers me a lot when people scrape their cutting board with the edge of a very good knife XD
Can you recommend a knife similar to the Masashi Koi Nakiri in this video? It is apparently sold out. I need to have that knife in my life Amazing video, btw. You have me hooked
(I can see you're angling the knife, but I am hearing that contact the blade is making with the cutting board, and wondering what technique you use to prevent damage.)
Thank You for this video ! I'm interested in a knife like that ! I'm not a great cook with massive knife skills ! I'm just a blue collar work a day Guy , that enjoys occasionally cooking . I don't even know where to go to see one of these knives in Person ( to see if I like it , and possibly purchase one ) !
Hey, we have lots of great affordable stuff! We have shops in Calgary, Edmonton, Ottawa and Vancouver in Canada, but we can help you on our website too!
If you like a Nakiri, try a Chinese knife (they look like a cleaver but are not supposed to be used like one- you can do really fine cuts with them). I find I have even more control with them. As to the cutting tutorial- can’t wait for the video how to hold a tea cup.
Good question! Japanese knives will stay sharp a lot longer and take a sharper edge, but are more fragile. I prefer a nakiri because I find the size more manageable, but that's personal preference. You should also check out Chuka Bocho, which is a Chinese-style knife, but made with Japanese steel!
These videos are awesome, thanks, guys. I have a stupid question as a beginner :) Why you do horizontal cut after vertical ones, isn't it easy to do horizontal first?
Thank you so much! Good question. Mike does the horizontal cuts second, but it's generally easier to do them first, so that's how most of us cut our onions.
Morden designed Nakiri is a littte bit lack of weight when using a chop cut motion compare to Chinese vegetable cleaver. I prefer a wider and heavier design like traditional Nakiri, with over 5cm width and forward balance point, or even more.
Hot take: The Nakiri is just a worse Chinese vege cleaver. For the kind of cutting action you need to use with a Nakiri, it just doesn't offer enough knuckle clearance. A Chinese cleaver is just a nakiri with more knuckle clearance.
For some reason the algorithm has directed me to knives and you know outside of pornography i love me some fucking knives and wood. Outside of say drugs sex and massages and that whole thing the next best thing is having a well balanced and sharpened knife. Now this comment might be creepy in some fashion but ill have you know that I was a chef at an italian restaurant as well as being like a 9/10 guy to the point the head chef I worked with kept telling me to become a model. Im a little bit tipsy right now but ive been looking at cutting boards and knives on the internet and im just being reminded that the thought of desire is more potent than the act of actually having the thing. Boy im really thinking about buying knives and cutting boards right now but the other side of my brain is telling me ill regret it.
Thank you for your information and also how to handle and grip very useful although I would like to know how it would fare on meat, bone and butternut squash. I know you don’t mean it in a bad way but I would appreciate if you don’t speak the holy name of the Lord Jesus in vain.
My pleasure! Nakiris work well for smaller pieces of meat, but aren't good for bone. Japanese knives are typically made of harder steel, which can chip on bone. We have some great Spanish cleavers from Arcos for that though! As for squash, if you carefully remove the woody stem first, the knife will sail through cleanly. Apologies for the cursing, you can take the chef out of the kitchen, but you can't take the kitchen out of the chef it seems.
13:15 Jesus I try to spread this simple method all around me since I am a knive fan.. so a long long time ago. THIS is a fine and super usefull advice.
The looks after "where is my assistant" and "I'm a little bit biased" are classic and that look up after "is there even a cabbage there"! Great video both in content and tips!
Hahaha, thank you!
I love these videos. I'm just a home cook and have learned a lot from them. Thanks!
So happy to hear that, that's our goal!
Just got my first Nakiri. Found this Channel. Subscribed. Eager to learn more about knifes in general. Keep up the good work man.
Fantastic, thanks so much! Happy new knife day!
Thanks for demo! Your knife collection reminds me of guitarists with a wall of guitars!!
Thanks for watching! It's very much the same as a guitar collection 😂
@@KnifewearKnivesand just as metal!
great personality and keeps the video interesting, much enjoyed
You might not see this but I bought a set of 6 knives recently (which were expensive but was dropped down in price) and in this set a Nakiri is included, before watching this video I didn't know what a Nakiri is or what it should be used on. After watching this I can't wait to try it on a dense onion just like in this video! I can't tell you how stressful it is to use a blunt knife for cutting dense foodstuffs. I'm very eager to try my new set of knives!
I definitely know the feeling of a frustrating blunt knife! Glad we could help, enjoy your new blades!
Share the set with us
Wow .what a GREAT vid , learned so much !! I bought this knife by mistake, but after seeing this I am so happy !! Great Chef are you Sir,
Just got a new Shun Nakiri and needed some help. Thank you so much. Awesome video 🫡
Glad to help!
Hohoho, if I had a doubt if I'd like a Nakiri before watching this video now I have none and ... a Nakiri. Thanks a ton, amazing job! Happy New Year :)
Hey, that's awesome! Thanks for watching!
I love my 17 cm VG-10 Damascus nakiri. I've had the beast for years and. I couldn't ask for a better style of knife to slice and dice vegetables. I'm seriously thinking about buying another one. I have my eye on a 16.5 cm Muneishi, made from aogami #2 steel clad in iron with a kurouchi finish. It's tempered to 61 Rockwell. It's nice and tall too at 52.5 mm. The handle is cherrywood, with a rosewood ferrule. The knife weighs in at 179g, (6.3oz). It's a real beauty.
That's a beauty of a knife!
Love this video as well. Still looking forward to a personal tour through your knife board. Would just love to see your personal collection, why you gothem and why you still have them there.
That video is coming for sure!
incredible that the steel is so sharp that there's basically no struggle. I have a ceramic knife in my inventory, but never a specialised japanese knife like the Nakiri. Thankfully based in Sydney, Australia I have 2 specialist shops close to where I am that I can access knives like this.
That's awesome!
Thanks for the information. So many people ( non-professional chefs ) buy these Asian style prep knives & really have no idea how to make them perform efficiently. I've been using a Chinese Chef Knife & a Nakiri for decades & love using them much more than Western designs.
Our pleasure, glad you're loving them too!
Kinda funny watching this video realizeing that my entire life ive used this very technique for a normal kitchenknife and not felt that feeling that most seem to get when cutting things. Buying one of these and i know even before holding it me and the knife is gonna be very happy together. Thanks!
Entertaining and informative. And three more knives I want to get. I think Mike deserves a Tinker Tank!
He sure does! He actually got to play with one that day.... Thanks for watching!
This is really fortuitous for me since I bought a nakiri from you guys on Thursday! Great video and tips
Right on, happy new knife day! Glad we could help!
I have a Moritaka tall nakiri (76mm tall) in Aogami Super. Absolutely love that blade!
That's awesome!
Received mine the other day along with my Gyotu! Love it! A very unique knife to use. My new favorite!🤙
Happy to hear it, thank you for ordering from us!
Love the Saloio in the background!
A very nice video! I love my Nakiri knife I use it all the time. It's a cheep one but if still works great. Most every kitchen should have one.
I love your shirt too. I have been getting into making Ramen for a while now. It's a great soup. I have to look for a shirt like that now too ..
Thanks for all the hard work you put into your videos....
Thank you, I'm glad you enjoyed it!
We do have a ramen shirt now:
knifewear.com/products/knifewear-ramen-t-shirt?variant=43258027344046
The Fujiwara Nakri I picked up on Bank Street is so sharp I can almost split an atom with it. Great tutorial, thank you!
Wooh! Now THATS a knife, well done!
Now I gotta see if I can find "Young Einstein" to stream... comment reminds me of the scene where Einstein splits a beer atom with a chisel, trying to find a way to add bubbles to the beer.... He obviously didn't have a nakiri
This is excellent, thank you, I'm sold!
Liked and subscribed. Great info and I love your sense of humor. The dry delivery with the slightly sardonic tone on the biased about celery part was hilarious! Clean humor with wit and good technique exposition. 😅
Hah, thank you!
Loved your video. You have a subscriber my friend, all the way from England!
Thank you so much, and hello in England!
I have a few Nakiris. My favorite is the Masakagi Koishi Nakiri. Expensive but worth every penny.
That's a stunning nakiri!
Can you please make a video on how to sharpen a nakiri. I got a new one and after 2-3 days of use, its dulling.
Absolutely! I would start with our honing rod video:
ruclips.net/video/PpHFWoEqNA8/видео.html
And our sharpening video:
ruclips.net/video/lSZqESDt2i4/видео.html
Thanks for the educational video. I would assume that your cutting techniques could be applied to other knives, like the chefs knife and the Santoku.
Absolutely!
About 2 months down the road, fresh into cheffing in a Japanese restaurant and you’re videos have been so helpful. When I found your channel, I was cutting onions with a Sashimi knife (I know…) Now I know what I want for Christmas this year lol
That's awesome, I'm happy to hear it!
I just bought a nakiri and I found it difficult to use. I can see why. I'm used to my chef's knife and I was using the nakiri the same way. Thanks for this video. Now I'm a subscriber!
Happy to hear it helped!
Body positioning is really important. I mentioned this ingoing angle by myself. And you are right that is bad...
nice vid nakiki's are probs my most fav knife in the world
it always triggers me a lot when people scrape their cutting board with the edge of a very good knife XD
loved the angle cutting tip! thanks!
Thank you Mike for another great Knifewear video!
Thanks for the really well made video! I’m in the market for a Nakiri :)
Glad you enjoyed it! I'm loving this nakiri right now.
knifewear.com/products/masashi-vs1-kaijin-nakiri-165mm
No crying in Nakiri!
Is that the small Masahiro pairing knife on the wall?
Great Video. You have beyond decent dicing skills
Thank you!
"I'm a little bit biased" well done, sir.
Can you recommend a knife similar to the Masashi Koi Nakiri in this video? It is apparently sold out. I need to have that knife in my life
Amazing video, btw. You have me hooked
UPDATE I talked to Matt at the shop and bought the Masashi Kaijin! Look forward to getting it
Awesome, amazing choice!
Fantastic class
Thanks!
"theres someone out there who hates celery and thinks its disgusting" fuck I feel called out but good point
良い菜切り包丁を持っていると野菜をたくさん切りたくなっちゃうから
野菜料理が増えて健康になるね
will have to have one those gloves that keep your fingers on and skin also gotta have veggies even if dangerous
Amazon Australia selling this knife $46, do you think it's the same knife you have?
Hey! Do you have a link? I doubt it's the same one, but I could say for sure if I see it!
I'm wondering if a 6 inch nakiri would be worth adding to a camping kitchen kit ?
Absolutely! Something stainless steel and relatively durable. I'd get this guy: knifewear.com/products/haruyuki-goma-nakiri-165mm?variant=5677561988
Very good points about the Nakiri. However, I suspect your very thin Nakiri may suffer from blade flex while slice tough veggies.
Love the info in this video! I have to know though, where’d you get that sweet shirt?
Mike purchase it long ago... I think we're due for a ramen shirt though.
@@KnifewearKnives I’d totally buy one and I’m sure plenty of other would too!
Are there any concerns about the chopping motion chipping the edge of the blade?
(I can see you're angling the knife, but I am hearing that contact the blade is making with the cutting board, and wondering what technique you use to prevent damage.)
(I'm comparing the sound of cabbage vs the very soft sound of mint).
Good question! As long as you avoid agressive chopping and scraping, you'll be fine. Some light board contacts totally cool!
What book is that back there?
Thank You for this video ! I'm interested in a knife like that ! I'm not a great cook with massive knife skills ! I'm just a blue collar work a day Guy , that enjoys occasionally
cooking . I don't even know where to
go to see one of these knives in Person ( to see if I like it , and possibly purchase one ) !
Hey, we have lots of great affordable stuff! We have shops in Calgary, Edmonton, Ottawa and Vancouver in Canada, but we can help you on our website too!
"A little bundle of mint." That sounds like a Chris L. description. : )~
Great video,!
If you like a Nakiri, try a Chinese knife (they look like a cleaver but are not supposed to be used like one- you can do really fine cuts with them). I find I have even more control with them. As to the cutting tutorial- can’t wait for the video how to hold a tea cup.
thanks for the video, I just subscribed.
Thank you!
@@KnifewearKnives You're welcome Sir
This guy is so trustworthy with his bowl of japanese noodles on his t-shirt and the knife bars in the background.
Leaving the root on a onion also helps to stop a lot of the volatile oils that cause your eyes from tearing up… not all of them, but most of them
Well put, thank you!
"I'm a little bit biased".... LOL
Agreed! 10/10
...and that smile...
what's difference between a usuba?
A nakiri has a 50/50 sharpening where as the usuba is a single bevel knife.
@@KnifewearKnives I see.. can a usuba do the same nakiri's tasks?
Or less/more?
I use the onion root for my compost.
I like it
Nice one
Take my like, good sir
Why thank you!
3:37 when you rub your eye after slicing a chilli and someone asks if your ok as your skin starts to ignite
Hello ) What the knife brand?
Hey there! We used a few knives. Masashi Koi, Moritaka Ishime, Haruyuki Shiso and Haruyuki Mugi. You can find them linked in the description!
Will Nakiri be better then Chinese chef knifes ?
Good question! Japanese knives will stay sharp a lot longer and take a sharper edge, but are more fragile. I prefer a nakiri because I find the size more manageable, but that's personal preference. You should also check out Chuka Bocho, which is a Chinese-style knife, but made with Japanese steel!
These videos are awesome, thanks, guys. I have a stupid question as a beginner :) Why you do horizontal cut after vertical ones, isn't it easy to do horizontal first?
Thank you so much! Good question. Mike does the horizontal cuts second, but it's generally easier to do them first, so that's how most of us cut our onions.
I didn't know this video also had a "cheese" appreciation aspect :-)
What size mm is that one ?
Most Nakiris are 165mm
Please make a video of you demolishing 'pumpkin' lol. all good found it.
Morden designed Nakiri is a littte bit lack of weight when using a chop cut motion compare to Chinese vegetable cleaver. I prefer a wider and heavier design like traditional Nakiri, with over 5cm width and forward balance point, or even more.
Everyone who knows about knives knows the Ginsu is the best vegetable knife.
Nice demonstration - I like my Nakiri! But for really large stuff - my chinese veg. cleaver wins (because I lack a Moritaka :-) ).
Ahhh, those Chinese cleavers are awesome! Especially if you don't have a Moritaka ;)
Why does he have a cotton board on top of his butcher block
cutting board
I found a handmade, artist stamped nakiri in the garbage 😅😅😅
One man's junk!
Need to bring it into knifewear to get it tuned up.
Awesome, we can't wait to see it!
Onion is not dense. A turnip, squash kohlrabi. Those are dense.
Where is your onion assistant? How about your BEER assistant? Where is she?
My nakiri was my workhorse before it got stolen. I can't wait to get a new one.
"Just gonna cut this onion, first I'm going to peel it..." Proceeds to cut it first and peels it second.
Easier to peel in halves, otherwise you're picking at a papery mess for way longer than you need to! :)
@@KnifewearKnives I was just messin' with you, my man. It's all good. And thanks for responding!
Watching here and sending tightly hug
👌🏾👌🏾👌🏾👌🏾
There is no way I can cut that finely with a ceramic knife, as you mentioned I do in some respect 'squish' the onion using the ceramic.
Hot take:
The Nakiri is just a worse Chinese vege cleaver.
For the kind of cutting action you need to use with a Nakiri, it just doesn't offer enough knuckle clearance. A Chinese cleaver is just a nakiri with more knuckle clearance.
I laughed at the “bias” cut joke out loud -Dont judge me!
"I'm little bit biased" JESUS DAD
After cutting an onion on half I would definitely wipe my nakiri first.
Can I pick It Up And and put it Down and Chop It Backwards ?
“Sure Can”🎉
What the actual fuck is going on with this market and all the nakiris being sold out!!!
We're trying to get more, hopefully soon!
For some reason the algorithm has directed me to knives and you know outside of pornography i love me some fucking knives and wood. Outside of say drugs sex and massages and that whole thing the next best thing is having a well balanced and sharpened knife. Now this comment might be creepy in some fashion but ill have you know that I was a chef at an italian restaurant as well as being like a 9/10 guy to the point the head chef I worked with kept telling me to become a model. Im a little bit tipsy right now but ive been looking at cutting boards and knives on the internet and im just being reminded that the thought of desire is more potent than the act of actually having the thing. Boy im really thinking about buying knives and cutting boards right now but the other side of my brain is telling me ill regret it.
So you took 15 min to show us how to cut. wow.
where waifu?????
I hate that you took the Lord Jesus' name in vain. Instead, swear by your mother's name.
Thank you for your information and also how to handle and grip very useful although I would like to know how it would fare on meat, bone and butternut squash. I know you don’t mean it in a bad way but I would appreciate if you don’t speak the holy name of the Lord Jesus in vain.
My pleasure! Nakiris work well for smaller pieces of meat, but aren't good for bone. Japanese knives are typically made of harder steel, which can chip on bone. We have some great Spanish cleavers from Arcos for that though!
As for squash, if you carefully remove the woody stem first, the knife will sail through cleanly.
Apologies for the cursing, you can take the chef out of the kitchen, but you can't take the kitchen out of the chef it seems.
13:15 Jesus I try to spread this simple method all around me since I am a knive fan.. so a long long time ago. THIS is a fine and super usefull advice.
The handle turns RED when he makes the 1st cut & a little while after check it out