Your engagement with my videos and from all the other Chef Knives Enthusiasts that my videos seem to draw...definitely motivates me to keep making Chef knife related content! The fact that I actually just like to make these vids about (my) knives also kind of helps.
That knife is a beauty 😍 Another great video... I always enjoy the informational aspect combined with your sense of humor 🤣. I also love the beauty shots you take of the knives you feature, as it gives me a really good sense of what the knife looks like.. the best knife porn out there lol.
Love this line! Just bought the tsuchime line kiritsuke nakiri from them. With the western grip in a sea green color. I cant wait till it hits my door! But i found this other damascus that has me drooling from Hatsukokoro homono. Its their Yorokobi line, rainbow damascus. Its a copper/semi-stainless damascus coming in @ 60-62 hardness. While i love my SG2, i could step off my high horse for this thing! Maybe one day. Eyeing it for my 240 gyuto.
Ya it is! I just got a tsuchime model in SG2. If you want god like fire damascus for good money im loving the Hatsukokoro homono - yorokobi line. Copper and stainless damascus that ranges from looking like lightning to mountain ranges on your blade. My Nigara homono tsuchime kiritsuke nakiri hasnt even arrived yet and im already cheating on her thinking about other knives...
Great knife, awesome vid 👍. I checked your chopping style, as you make your downward motion you slide the blade forward and as you lift you go back. That is similar to the rocking motion, but closer to the body. Great skills 👌
Appreciate the props Admiral! Yeah, I prefer the push-cut technique over the rocking technique, especially with Japanese knives. With Western knives I don't mind using the rocking technique, but with the thinner Japanese blades and their more fragile hard steel...I want the least contact with the cutting board as possible.
Nobody should be ashamed of their knife lineup. I have had my journey, so does anybody else who's into kitchen knives. I know of so many other peoples collections that would put my knife lineup to shame, if I would think like that. We all know, buy and use what we can...that's all.
Yeah, the Nigara Anmon Damascus pattern is my favourite Damascus pattern, only second to the Damascus on my Nigara Onigoroshi (Troll Killer). Go Yoshizawa-san is the reigning Damascus Champion of the world IMHO. At least from all the Japanese bladesmiths. There are many non Japanese custom knife makers around the world that create sick Damascus patterns two. But none of them are an 8th generation blade smith from a forge that made Samurai swords for the Tsugara clan back in the 1700's and for 300 years long passing on their skills and knowledge throughout 7 generations. You simply can't find more experience and expertise in the knife making world than this.
Thank you for your kind comment and thanks for subscribing to my channel! 🙏🏾 I also made a video with my Majime knives: ruclips.net/video/GKyuOeRDIUE/видео.html After I did the video I thinned the Ko Gyuto a bit, because it would sometimes wedge a bit through hard and densed produce. But now it just glides through anything. The feather milling is just gorgeous. The handle a little bit on the thin side for me.
Thank you for the kind words, and yeah...this is quite an amazing blade. I got it from homebutcher in the USA. They have one in stock without a K-tip: homebutcher.com/products/nigara-hamono-270mm-sg2-anmon-gyuto Meesterslijpers/Knifeworld might have one in stock at the moment. Burrfection has a 240mm in stock: burrfectionstore.com/products/nigara-r2-sg2-49-layers-kurosome-damascus-kiritsuke-gyuto They are usually not that easy to find.
For slicing RAW proteins I have a Hasegawa (these are specifically made for Sushi Chefs). 600mm x 300mm x 10mm The subtle uneven surface profile/grid on these cuttingboards make sure the produce won't slide/move across the cutting board while slicing. You don't want to make much contact with the knife on the board (no push cutting, chopping or rocking), just slicing raw proteins. hasegawakagaku.com/ For cutting vegetables, fruits and herbs I use a Hi-soft Asahi. 600mm x 350mm x 10mm. These give great feedback. Not too soft for the edge of a real sharp knife to catch in to the board too much and soft enough to be kind for the edge of a knife. mtckitchen.com/asahi-soft-cutting-board-0-25-thick/ For cutting cooked proteins I use another Asahi Parker soft-rubber cutting board. I don't want to cut cooked vegetables or proteins on the same cutting board. Cooked proteins are leaving stains on the surface of the cutting board. So I bought a Hasegawa scraper to ocassionally sand the micro scratches and stains off the cutting boards. All these are available at several vendors and I think on Amazone as well.
There are many reputable sellers of Japanese knives worldwide. Most of my knives I bought at: Meesterslijpers (Amsterdam) Karasu-Knives (Amsterdam) Firma Moes (Amsterdam - in store only) Rangelrooij (Den Haag) Knifewear (Canada) Sharp Knife Shop (Canada) Japanese Natural Stones (Denmark) Tetogi (Denmark) Japanese Chef Knives (Japan) Japanny (Japan) Zahocho (Japan) Tokoshu (USA) Homebutcher (USA)
The heat treat seems to be good on this one because I have never chipped the edge. It is thin behind the edge, so you should have decent skill & technique when using this blade. But it does not feel brittle on the cutting board in my experience.
Yeeee, im definitely copping this knife now. This video sold me on it
Go for it! 👌🏽
Flawless video, love your voice! Thank you for all your videos. Please continue making them!
Your engagement with my videos and from all the other Chef Knives Enthusiasts that my videos seem to draw...definitely motivates me to keep making Chef knife related content! The fact that I actually just like to make these vids about (my) knives also kind of helps.
That knife is a beauty 😍
Another great video... I always enjoy the informational aspect combined with your sense of humor 🤣. I also love the beauty shots you take of the knives you feature, as it gives me a really good sense of what the knife looks like.. the best knife porn out there lol.
Awww man I love the positive energy! Thank you for your kind words, much appreciated 🙏
Love this line! Just bought the tsuchime line kiritsuke nakiri from them. With the western grip in a sea green color. I cant wait till it hits my door!
But i found this other damascus that has me drooling from Hatsukokoro homono. Its their Yorokobi line, rainbow damascus. Its a copper/semi-stainless damascus coming in @ 60-62 hardness. While i love my SG2, i could step off my high horse for this thing! Maybe one day. Eyeing it for my 240 gyuto.
Ya it is! I just got a tsuchime model in SG2. If you want god like fire damascus for good money im loving the Hatsukokoro homono - yorokobi line. Copper and stainless damascus that ranges from looking like lightning to mountain ranges on your blade.
My Nigara homono tsuchime kiritsuke nakiri hasnt even arrived yet and im already cheating on her thinking about other knives...
I have made a nice review video with my Hatsukokoro Yorokobi 270mm Gyuto as well 😅: ruclips.net/video/DHiE8nXfeAk/видео.htmlsi=49AfvVLEsA9MWNZq
Great knife, awesome vid 👍. I checked your chopping style, as you make your downward motion you slide the blade forward and as you lift you go back. That is similar to the rocking motion, but closer to the body. Great skills 👌
Appreciate the props Admiral! Yeah, I prefer the push-cut technique over the rocking technique, especially with Japanese knives. With Western knives I don't mind using the rocking technique, but with the thinner Japanese blades and their more fragile hard steel...I want the least contact with the cutting board as possible.
@@chefknivesenthusiast For sure! Using Jap knives has made me more aware and precise when I cut
Dude! I would totally buy this. It is basically a super-hakata!
Haha, a super-hakata.
your knife lineup is absolutely sick and puts me to shame
Nobody should be ashamed of their knife lineup. I have had my journey, so does anybody else who's into kitchen knives. I know of so many other peoples collections that would put my knife lineup to shame, if I would think like that. We all know, buy and use what we can...that's all.
Gorgeous size, shape AND pattern :)
You said it all 👏🏼 Could have made a 3 second review video and just say that.
Beatifull patern 🔥
Yeah, the Nigara Anmon Damascus pattern is my favourite Damascus pattern, only second to the Damascus on my Nigara Onigoroshi (Troll Killer). Go Yoshizawa-san is the reigning Damascus Champion of the world IMHO. At least from all the Japanese bladesmiths. There are many non Japanese custom knife makers around the world that create sick Damascus patterns two. But none of them are an 8th generation blade smith from a forge that made Samurai swords for the Tsugara clan back in the 1700's and for 300 years long passing on their skills and knowledge throughout 7 generations. You simply can't find more experience and expertise in the knife making world than this.
Beautiful! Thank you for the detailed review. I notice that you own a couple of Majime’s. What are your thoughts on the Majime Limited Ko Gyuto?
Thank you for your kind comment and thanks for subscribing to my channel! 🙏🏾
I also made a video with my Majime knives: ruclips.net/video/GKyuOeRDIUE/видео.html
After I did the video I thinned the Ko Gyuto a bit, because it would sometimes wedge a bit through hard and densed produce. But now it just glides through anything. The feather milling is just gorgeous. The handle a little bit on the thin side for me.
Oh wow, perfect knife, perfect review! Guess you sold me. I'm also in Europe, may I ask where you got it from?
Thank you for the kind words, and yeah...this is quite an amazing blade.
I got it from homebutcher in the USA. They have one in stock without a K-tip: homebutcher.com/products/nigara-hamono-270mm-sg2-anmon-gyuto
Meesterslijpers/Knifeworld might have one in stock at the moment.
Burrfection has a 240mm in stock:
burrfectionstore.com/products/nigara-r2-sg2-49-layers-kurosome-damascus-kiritsuke-gyuto
They are usually not that easy to find.
This blade is fire 🔥❤ do you know if it's hammer-forged or roll-forged by nigara?
Springhammer forged
@@chefknivesenthusiast ooww thats crazy, how do they get it so consistent? Does go yoshizawa forge them personally?
He came up with the recipe.
He has 6 aprentices by now, but he loves nothing more than being in his forge
Elegant. Like “negligee for one’s wife, girlfriend (and) or mistress.” You “really like this knife.” Well, duh…😂
🤷🏾♂️🤣
What is the name of the cutting boards you said you recommended? It was in a different video but pretty sure they were Japanese.
For slicing RAW proteins I have a Hasegawa (these are specifically made for Sushi Chefs). 600mm x 300mm x 10mm The subtle uneven surface profile/grid on these cuttingboards make sure the produce won't slide/move across the cutting board while slicing. You don't want to make much contact with the knife on the board (no push cutting, chopping or rocking), just slicing raw proteins.
hasegawakagaku.com/
For cutting vegetables, fruits and herbs I use a Hi-soft Asahi. 600mm x 350mm x 10mm. These give great feedback. Not too soft for the edge of a real sharp knife to catch in to the board too much and soft enough to be kind for the edge of a knife.
mtckitchen.com/asahi-soft-cutting-board-0-25-thick/
For cutting cooked proteins I use another Asahi Parker soft-rubber cutting board. I don't want to cut cooked vegetables or proteins on the same cutting board.
Cooked proteins are leaving stains on the surface of the cutting board. So I bought a Hasegawa scraper to ocassionally sand the micro scratches and stains off the cutting boards.
All these are available at several vendors and I think on Amazone as well.
Where do you buy your knives?
There are many reputable sellers of Japanese knives worldwide. Most of my knives I bought at:
Meesterslijpers (Amsterdam)
Karasu-Knives (Amsterdam)
Firma Moes (Amsterdam - in store only)
Rangelrooij (Den Haag)
Knifewear (Canada)
Sharp Knife Shop (Canada)
Japanese Natural Stones (Denmark)
Tetogi (Denmark)
Japanese Chef Knives (Japan)
Japanny (Japan)
Zahocho (Japan)
Tokoshu (USA)
Homebutcher (USA)
does the knife brittle easily?
The heat treat seems to be good on this one because I have never chipped the edge. It is thin behind the edge, so you should have decent skill & technique when using this blade. But it does not feel brittle on the cutting board in my experience.