I'm so glad you are back making content. I just got my first Japanese knife a while ago and I wanted to know about the differences between steels do you think you could do a video explaining different knife steels? and not just stainless vs carbon but things like blue number 2 and white
The main difference between the blues and whites is the carbon content. Shirogami White is the purest carbon steel and is the most brittle and rust prone, but is able to achieve the highest hardness. Aogami Blue has another element added to it to make it a little more durable, but still has excellent hardness and rusts slightly less quickly. As for the numbers, it goes from 1-3. 1 has the highest carbon. For a first knife, I would pick a Shirogami since it's slightly easier to maintain. Then you have the modern powdered steels that have used science to create the best of both worlds. Really high hardness + stain resistant. Steels like VG10 and R2/SG2. Although people can feel a difference in the cutting feel between carbon and stainless. I personally prefer carbon though I'm a beginner myself so who knows, maybe I'll end up preferring stainless as I get to know my knives more. I just bought a Blue Super Gyuto and an SG2 petty knife, both from Yu Kurosaki. The carbon Gyuto has already developed a patina after cutting a single onion and it looks so damn good. That's one reason to go for carbon alone. The knife is alive!
I bought the Tosaichi 8 inch Kiritsuke from Sharp Knife online. Price vs performance cannot be beat for aogami super. This thing passed the tomatoe test no problem. Patinas well, cuts like a laser.
So happy to hear you're enjoying your knife! One of our favourite's here at the shop as well! You might see an appearance from it in the "Gage's Favourite Kiritsuke" video.
I'm a knive newbie who's learning. I have a Nakiri I found in a thrift shop for $3 because I didn't have one and it caught my interest. It's a "titanium-coated" Sadomain knife from Taiwan, with a plastic handle. I was able to sharpen this and it does vegetables like a champ. Other than that, I know nothing of its pedigree. Of course, someone not me has already managed to chip the blade.
I bought this knife last week. It's my second (and budget) Shiro Kamo knife (the other one is a custom one off SG2 Santoku with abalone handle) and I couldn't agree more with you. It is the best nakiri. That 60mm hight combined with the thin profile, stainless clad and AS is a perfect storm blend. After a busy week in the kitchen it still glides through produce. Amazing! Not enough praise for Shiro Kamo. Great guy!
We're also suprised Shiro Kamo doesn't get more love. His shapes are top notch and I think when most westerners want a "cleaver" they're really looking more for something like this guy even compared to a thinner, larger Chinese style veg cleaver. Glad you're enjoying yours as much as we do!
Love the flow Gage, looking good. Hope to get my paperwork knocked out soon and maybe be able to come see those beautiful blades in person. Detroit to Hamilton isn't that far.
I love the TAKADA Stainless clad Nakiri. It looks similar to your favorite. The blade edge is thin and flat. It is so easy to sharpen. Just draw a line at the edge of the stainless with a Sharpie and x s along the edge. Lay the knife flat and use a Stone flat on the edge to just clear the sharpiey . Repeat both sides. That’s it.
Your hair looks great dude! I love my Masakage Yuki… very tall and super thin behind the edge. Takes a super steep angle and cuts like a dream. Thinking about picking up that Kamo though…
haha! Thanks man! Courtesy of my girlfriend. The Yuki are nice for sure! I think you'd be pretty stoked with the Shiro Kamo though! Thanks for the comment
Great video, looking forward to the continuation of the series. For the future, I would love to find the name of the knives or a product link in the description.
best Nakiri... but you didn't say the Yu Kurosaki Senko series Nakiri. but to be honest, thats a very very nice Nakiri by Shiro Kamo and Aogomi Super is IMO the definitive Japanese kitchen Cutlery steel. I've experienced Aogomi Super 3 times, a Moritaka, a Yu Kurosaki and a Yoshihiro... all fantastic.
Sorry I don't know which knife master my Usuba is, but it is White No. 1 steel, unclad. Being single edged, is there any other reason you would recommend a Nakiri over a Usuba? I do have a Nakiri and I believe it is the Tosaichi (from you, in fact) which is outstanding. I do like the heft of the Usuba especially for the heavier veggies and onions, and the Nakiri for lighter veggies. I also seem to cut straighter with the Usuba. PS: I purchased from you on several of your recommendations and you have been spot on in your recommendations.
well for one, we don't have any usuba in stock at the moment. Usuba are quite different from Nakiri as well. Surprising to hear that you cut straighter with an usuba as typically they tend to veer to the left if you are right handed. I would say the Nakiri is generally better for western cooking applications than an usuba but obviously depends on your preference. So glad to hear you've been happy with the knives you've purchased from us! Thank you so much for your support of the youtube channel and the business as a whole!
Gage, I reckon you’re gonna love nakiri from Masakage Koishi (forged by Mr. Yoshimi Kato and hand-sharpened by Mr. Takayuki Shibata). Check it out though, it answers the 2 criteria you desire the most; blade height and cool tsuchime kurouchi finish. 😉
Takeshi saji rainbow damascus is my favorite nakiri!! I used it ever time im working at the restaurant! I just bought a ko-nakiri to have a smaller knife (wanted a petty at the begining but i just friking love that "rectangle" type of shap on a knife) from suzuki uchi hamono!! Made from shirogami steel!
Aesthetically speaking it’s your favorite? I’ve heard both the VG-10 and A#2 (more so for the VG-10), this blade is all looks, and lacks In everything else from forging, grind, steel, etc. A#2 is typically an acceptable steel for my use, though I was just curious on your thoughts, for being such an expensive knife, for what it actually is and all.
Fujiwara makes some beautiful knives, but we've had some bad luck ordering from him. Fit and finish leaves a lot to be desired from a knife at that price point. I personally would still take the shiro kamo over the fujiwara, but I'm sure there would be some that would disagree.
Similar in that they both are knives used to cut things, and then the similarities stop there…smh🙄A cleaver is in no world “similar” to a Nakari…oh geesh, help me Lord, help me!
@@Chihuahuauno1 There are two types of cleavers: meat cleaver and vegetable cleavers. The later are thin slicing knives. And very similar in use and cutting abilities to Nakiris. The Chuka Bocho form Kurosaki San falls in this category!
Why don't you just say the reason your knife is your favorite is primarily due to the fact that it is THIN and HIGH. It doesn't have to push the vegies apart to cut them like a thicker knife would. That is the biggest advantage Japanese knives have over Western knives, the thinness of the blade. This thinness makes for better balance and hand feel.
A few months back I was looking specifically for a taller (60mm * 165) Nakiri. I am very happy with the one I bought & like the 275 gram weight so much better than the lighter Nakiris. Now when I use a sub 200 gram knife - it just feels to light.
I had been missing the content, kept checking back to find no new videos!
summer's been to hot to make video's haha. We've got lots in the pipline though!
Happy that this is the Nakiri I opted for a few weeks ago on pre-order from your shop.
I'm so glad you are back making content. I just got my first Japanese knife a while ago and I wanted to know about the differences between steels do you think you could do a video explaining different knife steels? and not just stainless vs carbon but things like blue number 2 and white
The main difference between the blues and whites is the carbon content. Shirogami White is the purest carbon steel and is the most brittle and rust prone, but is able to achieve the highest hardness. Aogami Blue has another element added to it to make it a little more durable, but still has excellent hardness and rusts slightly less quickly. As for the numbers, it goes from 1-3. 1 has the highest carbon.
For a first knife, I would pick a Shirogami since it's slightly easier to maintain.
Then you have the modern powdered steels that have used science to create the best of both worlds. Really high hardness + stain resistant. Steels like VG10 and R2/SG2. Although people can feel a difference in the cutting feel between carbon and stainless. I personally prefer carbon though I'm a beginner myself so who knows, maybe I'll end up preferring stainless as I get to know my knives more.
I just bought a Blue Super Gyuto and an SG2 petty knife, both from Yu Kurosaki. The carbon Gyuto has already developed a patina after cutting a single onion and it looks so damn good. That's one reason to go for carbon alone. The knife is alive!
I bought the Tosaichi 8 inch Kiritsuke from Sharp Knife online. Price vs performance cannot be beat for aogami super. This thing passed the tomatoe test no problem. Patinas well, cuts like a laser.
So happy to hear you're enjoying your knife! One of our favourite's here at the shop as well! You might see an appearance from it in the "Gage's Favourite Kiritsuke" video.
I'm a knive newbie who's learning. I have a Nakiri I found in a thrift shop for $3 because I didn't have one and it caught my interest. It's a "titanium-coated" Sadomain knife from Taiwan, with a plastic handle. I was able to sharpen this and it does vegetables like a champ. Other than that, I know nothing of its pedigree. Of course, someone not me has already managed to chip the blade.
Agreed that it is great to see a new video. Thank you Gage.
No problem, glad you enjoyed it!
I bought this knife last week. It's my second (and budget) Shiro Kamo knife (the other one is a custom one off SG2 Santoku with abalone handle) and I couldn't agree more with you. It is the best nakiri. That 60mm hight combined with the thin profile, stainless clad and AS is a perfect storm blend. After a busy week in the kitchen it still glides through produce. Amazing!
Not enough praise for Shiro Kamo. Great guy!
We're also suprised Shiro Kamo doesn't get more love. His shapes are top notch and I think when most westerners want a "cleaver" they're really looking more for something like this guy even compared to a thinner, larger Chinese style veg cleaver. Glad you're enjoying yours as much as we do!
Love the flow Gage, looking good. Hope to get my paperwork knocked out soon and maybe be able to come see those beautiful blades in person. Detroit to Hamilton isn't that far.
Thanks man! courtesy of my girlfriend! haha
would love to have you into the shop!
I love the TAKADA Stainless clad Nakiri. It looks similar to your favorite. The blade edge is thin and flat. It is so easy to sharpen. Just draw a line at the edge of the stainless with a Sharpie and x s along the edge. Lay the knife flat and use a
Stone flat on the edge to just clear the sharpiey . Repeat both sides. That’s it.
The Shiro Kamo is worth every dolla you pay for it, just insane knife.
I have a Tosaichi Ao 240 Gyuto and a Shiro Kamo Nakiri. For me the it's a no contest. The Shiro Kamo is well worth the price difference.
Shiro Kamo is really hard to beat, I can't wait to get more of his deep dyutos in stock!
Thanks for the reviews, Gage!
Any time, thats for tuning in Ether!
Your hair looks great dude! I love my Masakage Yuki… very tall and super thin behind the edge. Takes a super steep angle and cuts like a dream. Thinking about picking up that Kamo though…
haha! Thanks man! Courtesy of my girlfriend.
The Yuki are nice for sure! I think you'd be pretty stoked with the Shiro Kamo though! Thanks for the comment
Also I just picked up a 240 AO Fujin… and it’s ridiculous.
Are they ever!! So glad you like it, that guy may make an appearance in our "Gage's Favourite Gyuto" video ;)
Great video, looking forward to the continuation of the series. For the future, I would love to find the name of the knives or a product link in the description.
Oops! Meant to do that! Thanks for bringing this to our attention. Links are in the description now!
This is awesome, Gage!
Thanks!
@@SharpKnifeShop ✌️💯
best Nakiri... but you didn't say the Yu Kurosaki Senko series Nakiri.
but to be honest, thats a very very nice Nakiri by Shiro Kamo and Aogomi Super is IMO the definitive Japanese kitchen Cutlery steel. I've experienced Aogomi Super 3 times, a Moritaka, a Yu Kurosaki and a Yoshihiro... all fantastic.
Nice video. Glad you‘re back.
*sad single bevel usuba noises*
We will one day make a favorite usuba video, though it may not be soon
Sorry I don't know which knife master my Usuba is, but it is White No. 1 steel, unclad. Being single edged, is there any other reason you would recommend a Nakiri over a Usuba? I do have a Nakiri and I believe it is the Tosaichi (from you, in fact) which is outstanding. I do like the heft of the Usuba especially for the heavier veggies and onions, and the Nakiri for lighter veggies. I also seem to cut straighter with the Usuba. PS: I purchased from you on several of your recommendations and you have been spot on in your recommendations.
well for one, we don't have any usuba in stock at the moment. Usuba are quite different from Nakiri as well. Surprising to hear that you cut straighter with an usuba as typically they tend to veer to the left if you are right handed. I would say the Nakiri is generally better for western cooking applications than an usuba but obviously depends on your preference. So glad to hear you've been happy with the knives you've purchased from us! Thank you so much for your support of the youtube channel and the business as a whole!
What is best nakiri length for professional kitchen?
Gage, I reckon you’re gonna love nakiri from Masakage Koishi (forged by Mr. Yoshimi Kato and hand-sharpened by Mr. Takayuki Shibata). Check it out though, it answers the 2 criteria you desire the most; blade height and cool tsuchime kurouchi finish. 😉
Does the shiro kama come back in stock from time to time, or is it a only one time thing?
I was wanting to purchase the Shiro Kamo but the link didn’t work- will your shop have any of these in stock soon?
Great work guys 💯
Thank you 🙌
Takeshi saji rainbow damascus is my favorite nakiri!! I used it ever time im working at the restaurant! I just bought a ko-nakiri to have a smaller knife (wanted a petty at the begining but i just friking love that "rectangle" type of shap on a knife) from suzuki uchi hamono!! Made from shirogami steel!
Aesthetically speaking it’s your favorite? I’ve heard both the VG-10 and A#2 (more so for the VG-10), this blade is all looks, and lacks In everything else from forging, grind, steel, etc. A#2 is typically an acceptable steel for my use, though I was just curious on your thoughts, for being such an expensive knife, for what it actually is and all.
Nakiri shiro kamo or Nakiri fujiwara denka? Still shiro kamo will be a better pick ? What you think guys ?
Fujiwara makes some beautiful knives, but we've had some bad luck ordering from him. Fit and finish leaves a lot to be desired from a knife at that price point. I personally would still take the shiro kamo over the fujiwara, but I'm sure there would be some that would disagree.
$200+ is not a budget option.
$40 is a budget option.
Is this the G-403? Thanks
I believe its the G-4445 actually! If memory serves me correct the 403 is the santoku from the line!
@@SharpKnifeShop Thank you very much ... I think the G-403 is the nakiri in aogami 2
I would prefer the Yu Kurosaki chinese cleaver. It has a huge blade height and works similar to a Nakiri.
Another great knife, but well make a separate video for cleavers ;)
Similar in that they both are knives used to cut things, and then the similarities stop there…smh🙄A cleaver is in no world “similar” to a Nakari…oh geesh, help me Lord, help me!
@@Chihuahuauno1 There are two types of cleavers: meat cleaver and vegetable cleavers. The later are thin slicing knives. And very similar in use and cutting abilities to Nakiris. The Chuka Bocho form Kurosaki San falls in this category!
Can we c petty next
Favorite petty will be up tomorrow or early next week, stay tuned!
Why don't you just say the reason your knife is your favorite is primarily due to the fact that it is THIN and HIGH. It doesn't have to push the vegies apart to cut them like a thicker knife would. That is the biggest advantage Japanese knives have over Western knives, the thinness of the blade. This thinness makes for better balance and hand feel.
A few months back I was looking specifically for a taller (60mm * 165) Nakiri. I am very happy with the one I bought & like the 275 gram weight so much better than the lighter Nakiris. Now when I use a sub 200 gram knife - it just feels to light.
Hmm, seperti pisau murah yg dijual dipasar penampilannya 🤔
when i think of budget its under a 100 for me 😭
$212 budget knife 😂🤣😂. Our budget is way different. Lol
So nice to see that the camera, backdrop, and video encoder from this old video are still getting used. ruclips.net/video/iEAGmBRC1dc/видео.html
SOLD! Lol…
Enjoy it ;D
whats with all the feckin tatoos on the chefs these days ?????