Every time I watch these videos I learn something new. This time it was how to cut celery into even sticks. I also used it for bok choy on the root part to make a nice dice. Thanks for these master classes.😊
Just bought my first gyuto - 240mm shiro kamo, blue steel SS, yada yada. Your way of teaching is fantastic, especially to a seaaoned home cook like me. 🙏
This is a superb video. I've been looking to upgrade to a nice gyuto but hadn't come across Knifewear, maybe since its a CA-based vendor. Definitely going to start there in my search for the right knife
I took advantage of the garage sale for my first purchases at Knifewear! I ended up buying the Tsunehisa kurouchi 135 petty knife and the 210 gyuto! Also grabbed a Khun serrated pairing knife, ceramic honing rod, and knife oil. I was mad Sunday night 'cos I really wanted to buy the 240 gyuto, but it was sold already. I hope you guys get the 240 Tsunehisa kurouchi back in stock eventually...I would still love to buy it. Why NOT have a 210 and a 240, am I right!? 😂
the thumb tip is absolutely critical
This is one of your best videos.
Thank you so much!
Every time I watch these videos I learn something new. This time it was how to cut celery into even sticks. I also used it for bok choy on the root part to make a nice dice. Thanks for these master classes.😊
I'm glad you learned something, thanks for watching!
Just bought my first gyuto - 240mm shiro kamo, blue steel SS, yada yada. Your way of teaching is fantastic, especially to a seaaoned home cook like me. 🙏
Knifewear, This is perfect! I subscribed right away!
Thank you, welcome!
This is a superb video. I've been looking to upgrade to a nice gyuto but hadn't come across Knifewear, maybe since its a CA-based vendor. Definitely going to start there in my search for the right knife
Thank you, reach out if you need help!
Thank you Mike for the great tips.
Thanks Grant!
So much fun to watch. Thank you!
Very good vid, nice remider for experienced people too. Thanks!
Thank you!
These videos are great. 👍🏻
Thank you!
Excellent video and very informative. I just wonder as the main primary knife. Would you prefer a gyuto or bunka?
I got a 240mm kiritsuke for best of both worlds - functionality of a gyuto, and the look of a bunka 🙂
@@nickolastiguan I considered the Kiritsuke as well but since it's single bevel and I'm left handed i'm just worried about the choices for me :(
Check out kiritsuke gyutos, which a lot of folks just call kiritsukes these days. Lots of double bevel options!
knifewear.com/collections/kiritsuke
I prefer the extra length of a gyuto, but if you're more comfortable with a smaller knife, a bunka is also a great daily driver!
@@KnifewearKnives Thanks very much for your recommendations. I'll have a look :)
나이프 는 디자인 대로 사용해야 한다^^
매우 좋은 나이프 사용법 베리굳 입니다
Will these skills help with a tojiro dp? I'm getting the 8.2 inch and you're using a 240mm.
Absolutely! Gyutos function using mostly the same techniques regardless of length.
I took advantage of the garage sale for my first purchases at Knifewear! I ended up buying the Tsunehisa kurouchi 135 petty knife and the 210 gyuto! Also grabbed a Khun serrated pairing knife, ceramic honing rod, and knife oil. I was mad Sunday night 'cos I really wanted to buy the 240 gyuto, but it was sold already. I hope you guys get the 240 Tsunehisa kurouchi back in stock eventually...I would still love to buy it. Why NOT have a 210 and a 240, am I right!? 😂
Hey, that's so awesome! I'm glad you love your new knives. We must have had an inventory issue with that one, but we'll get it back!
Which Gyuto is the first one you can see in the video?
Hey, it's one of these:
knifewear.com/products/munetoshi-shirogami-migaki-gyuto-240mm
knifewear.com/products/masakage-kumo-gyuto-210mm