The Best Chefs Knives In 2021
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- Опубликовано: 10 июн 2024
- Looking for the best Japanese knives, I have tested? Here is a complete list of the knives I have used this year that I worth considering if you are looking to buy a Japanese knife. Japanese knives are extremely sharp and easy to sharpen and will last a lifetime if you take good care of them. I have never used knives that outperform a properly made Japanese knife, and that is why they will always be the knives I use in my kitchen.
In this video, I feature knives from Yu Kurosaki, Anryu, Nigara, Kato Workhorse, Nakamura, and Saji, who are all master knife makers and are well-respected in Japan and in the knife world.
Knives in the video bur.re
My knife blog www.burrfection.com/
timecode
0:00 intro
3:04 Moritaka 240mm Aigami Blue Super one of japan's oldest knife makers
8:25 Akazawa Aogami Super gyuto chef knife
11:36 Yoshihiro Aogami Super gyuto one of highest rockwell knife under $200
15:03 Yoshini Kato Aogami Super Echizen master knife maker
18:07 Saji Kiritsuke SG2 by master knife maker in Echizen Japan
21:26 Anryu Blue #2 gyuto by one of Japanese best knife makers
24:53 Yu Kurosaki VG-10 Kiritsuke by one of Japan's hottest young knife makers
26:36 Yoshihiro petty is one of highest rockwell under $200
28:19 Yu Kurosaki VG-10 authentic VG 10 by one of Japan's best knife makers
29:06 Yu Kurosaki SG2 using one of Japan's best knife steels
31:56 Nigara Kiritsuke are knives made since samurai days
34:39 Ikeda 240mm Aogami Super made by 5th generation Anryu
37:47 Kato “Workhorse” is possibly the best Japanese kitchen knife ever made
42:27 Nigara Kiritsuke (migaki finish) is the best performing kiritsuke i own
43:39 Nigara 240mm SG2 is one of the most beautiful and best performing kitchen knives
45:49 Kobiyashi SG2 is visually a perfect knife
47:24 Kaishin Blue #2 is a Japanese kitchen workhorse knife
48:40 Nakamura Aogami Super is one of the best $200 chef knife in the kitchen
52:32 summary/outro
![YOU CAN'T BUY THESE JAPANESE KNIVES - Kevin's Kit [PART 2]](/img/1.gif)
latest updates and content burrfection.com/
my trusted e-store bur.re
Can you make a katana like that of the "PROJECT COBRA KATANA IN FREE FIRE" You can look it's design from RUclips 😅
Could you try stopping your knifes on toothpaste
I just wanted to let you know that the customer service at your store is absolutely top notch. I have purchased 3 knives recently and am about to purchase my 4th. I have been working with a gentleman by the name of Kevin Tang from your team and he always answers my questions in great detail as well as given me great info on how to care for handles of specific wood types as I am still new to the Japanese knife market. He even went so far as show me a particular knife prior to it being listed as it was exactly what I was looking for. Because of him and these videos I won’t go anywhere else to purchase my Japanese knifes. He is a great asset to your team, please continue to post quality content. Thanks again
I would like to hear you opinion about "Windmühlenmesser" I actually dont know how they are called in english. They are traditionally made and most oft them are made of carbon steel. They are polished in a special way to prevent rusting. I think thats intressting because they are more compaireble to Japanese knifes.
ok
0:00 intro
3:04 Moritaka 240mm Aigami Blue Super
8:25 Akazawa Aogami Super
11:36 Yoshihiro Aogami Super
15:03 Yoshini Kato Aogami Super
18:07 Saji Kiritsuke SG2
21:26 Anryu Blue #2
24:53 Yu Kurosaki VG-10 Kiritsuke
26:36 Yoshihiro pettys
28:19 Yu Kurosaki VG-10
29:06 Yu Kurosaki SG2
31:56 Nigara Kiritsuke
34:39 Ikeda 240mm Aogami Super
37:47 Kato “Workhorse”
42:27 Nigara Kiritsuke (migaki finish)
43:39 Nigara 240mm SG2
45:49 Kobiyashi SG2
47:24 Kai Shen Blue #2
48:40 Nakamura Aogami Super
52:32 summary/outro
tks man
Now the question is which one to buy if you need to choose just one pick?
You are the man we need in this world I was seeing the video and was noting down for research but you made it easy man.
You are awesome, I’d like to give you a list of all the RUclips channels I watch. 😉😂
@@jfgreen1959: List them out. I may very well do it on videos I find interesting!
I love watching your videos. Your depth of knowledge is always evident.
I was diagnosed this past April with Pancreatic cancer. After a huge abdominal surgery, recovery, and now doing Chemotherapy, your videos help take my mind off of what's happening at the time.
I thought I should tell you.
Thanks
Justin
Get better man, God bless you 😀✌
Hope you're doing great!
Just read this and I hope you’re doing much better!!
I hope you are still watching my man.
They are all so beautiful, I actually get a little jealous you get to test so many amazing knives! But you put so much work in and I really appreciate it and the time you spend on the videos you post. Hope the family is great and smart man for leaving the wife's knife alone.
I actually appreciate the longer videos. More info is better. I love hearing about the makers and your stories of meeting them in Japan. The knives are amazing. Those Nigaras!! 🤩 When the world opens up again, I need to take advantage of living so close to Japan and hop on a budget flight to Osaka.
Awesome! Thank you! have fun shopping!
I wouldnt bank on the world getting back to normal.
Thus why Im collecting special items across the world. I just made a purchase of a 6'' Yoshihiro. Im not a cook or anything. I just like to cut my oranges and I needed a nice knife.
So check mark from Japan.
I got 3 mins into the video and found exactly what I am looking for. Thank you
which oke u choose? im new to this tought kai shun knifes are at top but then found these videos
Great video Ryky. It was a pleasure listening to the history/info on Blacksmiths and facts on the daily usage of their knives. Thanks again for another top quality video!
just doing my best!
I keep playing your video of this you have saved my life it's not stupid it's beautiful and thank you so much don't stop making these videos
Absolutely love my Yoshimi Kato Gyuto so it's great to see it on here!
I recently found your channel because I was wanting to upgrade my kitchen knife. You have some great content! I’ve always been into hand made knives mostly Scandinavian bush knives. I just ordered a Gyuto and a Petty from your website. They should be arriving today, so excited!!!
Fancy luxurious !! love Moritaka Hamono forever.😍😍
Just ordered my first knife from your store! The Nigara Aogami Super Matt Migaki Tsuchime 165mm Bunka. I've been a fan of your channel for a while and finally decided to get a good quality, and beautiful, knife for myself.
Luv your DETAILED DESCRIPTION !
You are right about VG10. I own a Masakage Kumo Santoku. I absolutely love it and is gonna stay in my collection forever
Glad to see you back reviewing knives. Thank God I've got most of these, but for AS I go to Takeda. Hope to see more knife reviews buddy.
Awesome collection you got there, I’m jealous!
More to come!
Thanks for the video sir, was able to make my pick
Great collection. Thanks for doing this.
My pleasure!
Have given me excellent options/ideas on replacing a few of the knives in our little collection. Now to replace/upgrade our knife block (small kitchen/limited drawer storage. Again, thank you.
Ryky so glad to see the new video. Missed you!
More to come! and THANK YOU !
Would you ever review a menkiri? This is one of the hardest types of knives to find reviews for. Thank you so much for all your content as always. I love the passion that you have for knives and sharpening!
Just bought the nakamura ginsan steel from your website! And I love the knife! I have been in the restaurant business for 9 years and this has got to be my favorite knife so far!!
I just got a moritaka kiritsuke myself, they're pretty sweet! And I love the family's history
I just ordered a Shigeki Tanaka petty knife 150mm and I’m very excited to use it
Coming back strong with an hour-long vid!!! Love to see it.
You got the most collectible knife of the year.
@@Burrfection I learned from the best! And I love my Anryu.
I bought my yu kurosaki knive from your past videos recommendation although i did buy it from australian supplier. Absoltely love it !. Thank you very much.
all good. as long as you love the knife
The Kohetsu Aogami Super is a fantastic $200 gyuto. It’s been my main knife for the last 5 years and seen heavy use in a professional kitchen.
Just purchased a Nigara Hamono 240mm Kiritsuke Gyuto from you :) can't wait been researching all day about which steel and maker I should get, ultimately went with SG2 instead of Shirogami #2 which I was leaning towards for awhile but I I like the idea of SG2 kind of best of both worlds. I couldnt find a video showcasing what 63~ HRC was like as far as cutting and stiffness on the blade so I hope it works out for me. Really excited.
Great video and beautiful knives!
Glad you like them!
So awesome!!!!
Love your vids
just bought a Naniwa Chosera 3000 p330 from your website
thanks for stocking those, there arent many sites who sell the baseless model.
Great video. Thanks
Those knifes looks awesome !! I would love to use them in my kitchen.
You and me both!
Funny story Ryky, I followed your technique of sharpening the tip, done it on my box opener pocket knife.
I was opening delivery that had for some reason individually packed soft drinks, i know I did a good job on that tip because it goes through boxes like butter.
So each can of my imported soda, was individually wrapped :o in 4 layers of bubble wrap and packing tape on top of it.
I got really tired of pealing all that off... so i'm like this tip is sharp I'm tired, I'll just cut from top to bottom.
And so I did... I did not expect how nice it is, because I went through all those packaging lyers, and sliced a can from top to bottom, got soda fountain go everywhere.
great knives. i will end up buying one of them.
have a look around when you get bored bur.re
Hello I'm looking into upgrading my kitchen knives. I'm on a budget.. I'm curious about yaxell Zen and Ran. Will I notice a difference between those 2 series or is it mostly a cosmetic difference? Zen looks a bit more raw with its hammered finish.
Thank you for all the helpful videos explaining the intricacies of knives. I love to go thrift store shopping and find old blades to restore could make a interesting video to help people on a major budget
Loved this video and have become a Japanese knife lover. My first knife my son brought back from the Toykyo fish market from the Sugimoto store for father.’s day and it is engraved with it. From your videos on Anryu, I was able to find a Katsushige Anryu Blue Super Santoku Japanese Knife 165mm Shitan Handle. It is hammered and I don’t have it yet but the photo didn’t look anywhere near as shiny as yours in this video. It looked kind of dark where the hammer marks but I got it anyway. Did you polish yours in this video? I hope you get this.
I've recently sold a few knives that were purely in my collection that I hadn't used. Realized I probably don't need 50 Japanese knives that I don't use ha but I've already bought two new ones so it didn't last long! Great video.
Right on
Love your videos! Keep up the great work. New to the knife game. No KS in the collection? Saw your previous video from a few years ago when you received ten of them. Didn’t care for them, or sold/auctioned off? Remember you mentioning their rarity (at the time), and you seemed very impressed with it in general. I just picked one up. Amazing!
KS is a GREAT KNIFE. i was mostly including knives used last year. the KS will always be a top pick in my book
Love it. I want to go to Japan. My kids love your videos
Please do! you'll love it
I love Chinese/Japanese product comparisons.
Nice video, your content is very helpful to people making custom handmade kitchen knives.
i'm not in that league but thank you
@@Burrfection Well I know one custom maker who gains something, your selection and comparison of many blade types side by side is something.
Just managed to get a hold of an Anryu Blue #2
I have used Yu Kurosaki SG2 just like the one you shown, for work over 3 years now. There's only 1 gripe i have with the knife, i have to be very careful cleaning those hammer mark. food particle does cause some minor problem every now and than. I usually check those hammer mark every now and then just to make sure there's nothing in those mark. A toothbrush and rust remover will solve the problem.
Still in love with Miyabi Gyutoh 20cm :-)
enjoyed watching this!!!! mouthwatering hahaha 😂😂
"THIS IS MY KNIFE'S WIFE" 😂😂😂
got to keep it real.. no one messes with the wife's knife
didn't know knives have genders
The epitome of a Freudian slip.
@@Burrfection wife’s knife is knife’s wife.
Bought my first Japanese knife this week, and trying to upgrade the rest in the coming years. It’s a tojiro dp3 hammered 17cm Santoku. I’m coming from an IKEA santoku knife so the sharpness stunned me for a bit. I also own a bk 20cm chefs knife but I like the smaller santoku better, easier to handle and very good for 90% of my cutting needs. Want to get a smaller petty knife and maybe a 19cm kiritsuke some day. Seeing your collection is intimidating but I can already tell after 2 days with my firstJapanese knife that it can be addictive.
nicely done
Hello ryky, it’s such a charm to meet people like you that have so much passion about what they do. Just a fun suggestion for an video you might be interested. In China, at least from the southern part where I am from, the moms use the bottom of ceramic plates, the rim, to sharpen theirs knifes. I wonder if that’s where idea of the synthetic whetstones material came from. The very bottom are rough and the particles are uniformed. Of course, probably doesn’t make you any money. But I think it will be wild. Keep up the good works for the knifes, products needs real user’s inputs to be prefect.
I really like nigara bunka ... I want it
As happy as I've been with my Honmamon I've been kinda lusting after a Moritaka. That said that collection has me drooling. Gonna watch the whole thing later when I have more time, but for the algorithm!
i have owned two Honmamon gyutos - great value for money. The Moritaka though, is a worthy upgrade. i'm expecting a shipment soon bur.re/moritaka. thank you for looking out!
@@Burrfection Oooh, noted! Any chance you'd be getting the 180mm Nakiri also?
Would love to see the upcoming budget video! Really would love a wa gyuto under 200$!
Sounds good!
Awesome!
Glad you think so!
I’m sure you’ve said it before, but where can i find a the knife holder you have there on the left? I’m just starting my collection but I’m already running out of space lol
Great video! Have you ever tried Kikuichi knives? Have any opinions on that brand?
This I’d off topic for this video. Could you do a video on how to sharpen a hunting/survival knife, such as 15001-1 SADDLE MOUNTAIN SKINNER from Benchmade. I struggle with this shape of knife on the stones. I do pretty good on my kitchen knifes but it seems like the smaller stiffer blades I fall apart.
Thanks for the great content.
For some reason...after months of watching videos, I didn't realize I was subbed to your channel...I guess RUclips just suggested you so often. WELL! I fixed that today.
QUESTION:
I am refurbishing an old Kiya that is hand engraved. The rust goes down pretty far. What should I do to keep the engraving but remove the rust? I was thinking I could find a small dremel head or chisel of some sort to grind out the characters deeper to prevent them from being rubbed away. Thanks!
Love your videos, been following you for a few years and I'm happy your channel continues to grow!
Thank you so much!
Beautiful knives. I just bought my first set of decent knives I hope. I went with the nexus bd1 set.
Right on
For someone looking to buy there first high end Japanese knife what would you recommend? I was looking at your recent reviews on the masamoto knives. But they seem like older videos. Is there any gyuto you would recommend. Preferably around the $500 mark. Blue or white steel would be nice also
Hi Ryky, thank you for the video. Would be nice if you could review Masakage Koishi Gyuto 240mm.
nice set
Thanks!
I second that Japanese VG-10 is phenomenal.
yes!
Very interesting view inside your collection of knifes. I like that, to hear all your concens to the differnet knifes. Thank you!
I would like you to review the Shigeki Tanaka R2 Damascus Gyuto 210 mm knife?
hmmmm..... yet another knife to add..... just waiting for them to ship
@@Burrfection Hi Ryky, I would be happy, if you review the knife. Looking forward to see the video. Maybe if you don't want to keep the knife at the end of the trial period, I would be interested in buying for a reasonable price or 1$ plus shipping. Maybe worth a thought. The Shigeki Tanaka R2 Gyuto 210 or 240mm is my personal dream knife! In Germany it's not so easy to get an hand on it for a reasonable price (Tax, toll etc.). I only found one dealer in Germany. And of course the knife is out of stock.
Do you have stone recommendations for polishing a Katana from 240 grit to polished?
Hi Ryky this is not a question about sharpening Japanese knifes exactly. But I would like to know and I am sure there are lots of other people out there that would like to know about sharpening other knives with different profiles such as Butchers knives that have some very different profiles in the set and pocket knives these knives often have a very rounded tip to belly potion. What motion do you use to address sharpening the rounded potions without flattening / straightening that area out?
Great video, thanks. How hard is too hard? I have a Takeda guyoto, Blue Super, rated at 62 rockwell. I already have a chip in it, (I will leave the chip, it will take forever to sharpen it out (small, small chip) Do you, or does anyone else think there is an upper limit on steel hardness where it becomes impractical for everyday use ?
I’ve been using and loving my Kenji Togashi 240 gyuto in shirogami 1. Kenji’s forging ability is unmatched and his son, Kenya, does a phenomenal job with the grinds. I have used some of the best knives in the world in my career, and this is my favorite.
You have good taste. I just ordered my first Kenji….
@@Burrfection congratulations. I have a feeling you’re going to like it.
Hey, what do you think about shigeki tanaka gyuto r2/sg2 ?
Hi, Mr Burr. I love your videos. I was wondering if you could help me with something. I recently bought a santoku knife allegedly made by Sakai Kikumori. On the box, it said 'ハイス'. A quick google search suggested that it should be Japanese shorthand for 'High speed steel' which, apparently, is usually used for power-saw blades. I looked up Kikumori's website but could not find any knife using ハイス (hayisu), tho some knives displayed on there are made with 'MV'. As I noticed that the letter M is used to refer to some subtypes of high speed steel, could that be it (maybe M5)? I wonder if you know more about this steel and to what extent it is used in Japanese knives. I was somewhat surprised, as I was expecting the blade to be made with one of the more common Japanese steels out there. Having said that, I am no expert of this subject. Any info would be highly appreciated! Thanks!
If i have a cerax 1000 a SINGLE grit whetstone. Are both sides the same? If on side is curved can i just flip it over and use other side for flatness?
Hey, any chance there's a guide on how to sharpen a Yanagiba with a hammered steel finish I have just purchased a Sakai Takayuki Moonlit Waves Yanagiba. I see that you have a couple single bevelled knives with that finish there. The last Yanagiba video you did showed the sharpening technique, but I'm worried about scratching the hammered finish design on the flat side.
Not going lie that's a great collection you got there
just doing my best
@@Burrfection keep it up. I been getting all my japanese knife knowledge fromnur Chanel.
Being that I'm a meat cutter, which knife would you suggest for your primary blade? I like a 10-12 inch blade for heavy work, but I'm curious about your preference.
Hi! I’ve been digging around the internet (Amazon really) and found a couple knives that are similar to these two chef knives. I wanted to ask for your input on the Amazon basics chef knife and the Mercer M13780 premium grade chef knife.
Hey Ryky. Big Fan!
How do you think is the Masamoto KS holding up against this list?
I always wanted to buy one.
Cheers
Hello, i was thinking of having my first real knife be a aogami super bunka. Is that something which would be good to have? Im only a cooking enthusiast (home cook)
I have a 210mm white #2 from Anryu/Ikeda that I'm looking forward to comparing to the Anryu I have at home.
nice knife...... white#2 Anryus are quite rare
Hello! First let me start by saying I am a really big fan of yours! Just recently I have entered the "knife life" and your channel helped me greatly. Secondly, is it possible to get in contact with you or to get a proper advice on how to achieve really sharp knife? This is the thing: I got 400/1000 Kai whetstone and I got my old knife to cut through a paper and it is really really sharp, but not as sharp as my premium De Buyer chef knife. I saw from your videos it is possible to get razor sharp knife with only 1000 plrit and stroping on 1000 grit stone, but I can't get it as sharp. I followed your videos and I got it really sharp, did the stroping on 1000 grit and it really is going through paper, but not as smooth as I would want it to.
What do you think about takemura ? and tojiro knives ?
Thx for the video…🤤🤤🤤🤤
Any time!
@Burrfection Hi Ricky- thank you for the review, kindly ask you to rate your all time favorite top 5 Gyutos ( including those in the video)
I found your channel just in time! I’m shopping for my husband’s birthday. I was hoping to buy some in Japan, but our trip has now been canceled twice due to covid. 😢 Thanks for all of the information!
Welcome!! have a look around when you are bored store.burrfection.com/
@@Burrfection I still can’t decide what to get! Any suggestions for someone new to Japanese knives? I could easily get a Miyabi or Shun online but I like the idea of a handcrafted knife.
Any chance you might review the King S1 and G1 i see they are on your store but have not found any good reviews of these
I am interested in the Miyabi 8 inch Birchwood Gyuto. I am thinking the 6 inch may be too small. This knife is currently out of stock on your site. Any idea on the restock time for this knife?
25:10 .. the Yu Kurosaki is your knives wife? 😆
I am glad you're talking about the VG10 "issue". I was close to buying a Fujin Bunka in VG10, but then decided to get the Rajin Bunka instead, which has the cobalt special steel. I am still eyeing that Fujin though, so I don't have it written off just yet. I'd still prefer it in AO super. (There is a Fujin AO super Santoku at a local store though, so I might add that to the collection.)
Hi. Fresh to the channel and instantly subbed. Great content. I'm looking for at dusj fillet knife, like cutting filet of whole cod and haddock for instance. Have you done any videos of knives suitable for that? Wondering if I should try a Yaxell Ran flexible knife maybe
hard core fish/knife people will say a deba store.burrfection.com/collections/deba, flexible fillets work just fine as long as you don't plan on cutting bone
Make burrfection petty next ryky... hopefully can have a set of petty and gyuto from burrfection collection
I'm curious... you said that the Kiyoshi Kato "Workhorse" Gyuto is in the top 3 sought after chef knives in 2021. What were the other two?
Wondering where you got the timber knife holder from. As I am looking for something similar
Hi Ryky, you are completly right VG10 is not bad at all. I have a very good japanese Damascus knife which is out of VG10. It's over 20 years old - it has no chips, no rust and is quite sharp. Great quality.
yes. thank you
I am a new subscriber. Your videos are very informative. BTW did you race against Apollo Ono
No. But he and i are ok
Any opinion on sakai takayuki homura series?
Have you ever heard about the kirameki brand for sakimaru takohiki? I wonder if its good brand, i couldn’t find any video or review about that brand
Hi there! I was just curious if this list was meant to be strictly Japanese knives or if there was a reason the Kramers you’ve done reviews on in the past weren’t on here? I recently watched those Kramer reviews and ended up with the Damascus version. Now I’m rethinking my selection!
been watching this video every now and again (10 times +) Happy to tell you guys i now own 5 Japanese Knives. 1 Shun (VG Max/VG10), 2 Takamura (VG10), 1 Moritaka (blue AS) and a custom santoku (blueAS). If i had to choose the most dependable sturdy knife it would be the Shun since its thicker at the spine and the cutting edge is 16 degrees only each side. I believe Takamura san sharpens knives
I really love your selection but unfortunately cant afford them.
Can you make a top 10 list of knives under $75 which folks like me could consider. Thanks
what brand knives block is that to organise them?