Some great advice here. My first knife purchase from Knifewear was a 210mm Tadafusa Hocho Kobo Gyuto and I have no regrets. I still use my Nakiri and Kuritsuke for many things, but I use my Gyuto most often. Some day I'll move to more expensive Gyuto, but the Tadafusa works great after a wet stone sharpening coupled with the odd honing.
This dude hilarious! And that made it so I learned a lot more. This is the first video I’ve watched by you guys and I’m really impressed. I wish you could double-like a video.
Should be said, some Gyutos are 210mm+- edge length, while others are 210mm+- from handle to tip, makes for vastly different feeling knives, both are marked as 210mm but some are ~230mm from the handle, while those that are 210 from the handle are a little shorter on the edge (which are the ones I prefer) And then there's height that can range all the way from ~42mm up to ~51mm at the heel on a 210mm
2 года назад+3
I find that many of the skills presented in this video I naturally developed them over time without knowing about them! recently purchased a Masakage Gyuto from knifewear, pretty awesome knife I always find something to cut even when I'm not hungry!
Bought my 210mm Masakage Yuki gyuto from you a few years back - absolutely loving it - used every day in pro kitchen. Couldn't help but wince a couple of times when the vegetable got away from you (carrot, mushroom and cabbage) thought we were going to rejoin the action with you wearing a blue plaster!!!!! So glad you didn't. Nice video and really informative.
Serious skills! I also like your cutting/chopping board...may I ask the name of it and possibly where to obtain one? If prefer not to say, I understand. Again, very nice skills!!
I know this is off topic, but DON'T throw away parsley stems! Because that's where the vast majority of the taste and aroma is. In fact if you have to throw away something (although I don't know why you'd want to), it's better to throw away the leaves and keep the stems. (I always keep both).
To be candid I just came here to watch that beautiful knife being used but was also reminded of a few habits that I need to work on that I developed using cheap knives that do not hold an edge. Also I am thinking about jumping from an 180mm santoku to a 240mm gyuto. In your opinion Knifewear what are some reasonably priced hand forged lasers in or around the 240mm mark?
Hey, that's awesome! This Kurosak is definitely a great option, well priced laser for a handmade knife. knifewear.com/products/makoto-kurosaki-vg7-ryusei-gyuto-240mm?variant=41238992978094 We also have some great ones from Masakage in stock right now!
@@KnifewearKnives I am a carbon steel kind of guy so from what I am seeing out of the options you gave I really prefer the Masakage Koishi gyuto but it is sold out not that it matters right now. Honestly I keep seeing posts about Fugiwara in the groups that I am in and really find myself drawn to his knives more specifically the Denka which is way too much for this poor boy and the 240mm Maboroshi which is also sold out but that gives me time to save up and make a decision. Like y'all have said in other videos Japanese knives are highly collectible as well as being wonderful tools. What are your thoughts? Is the Fugiwara Maboroshi worth the price and how do they compare? My plan is take care of a few things around my house which will take a few months then start saving for the knife so I have plenty of time for the delayed gratification.
i just got 2 kitchen knives for this Christmas N i just bought another kitchen knife 5 days ago... now i want another Gyuto (i already have 3) or a honesuki... still trying to decide i rotate all my knifes
Well, I have four gyutos and I use them all, I find having different sizes handy. That said, it wouldn't hurt to grab something different, a honesuki is very versatile! We have a video coming out with them soon.
When you twisted the knife at around 3 minutes I had a mini heart attack. I once gave my gyuto to a trainee chef for cutting fruit and every now and again I'd hear a board scrape and a piece of me died every time
you guys from the other continent are lucky, if i buy from knifewear i must pay customs and all bullshit since i live in germany. knifewear all the way..best selection, and further i think they are knifenerds "or just appreciating a good tool" who can tell you everything about a blade. cheers
As far as Japanese knives go, it's a little over medium weight. It's got some heft and a good forward balance due to a slightly thicker spine. Despite its thickness, it tapers down to a really nice thin edge. Glides through food beautiful, doesn't wedge. The tip is even thinner for precise work. If you like a little weight but a laser when it cuts, it's a great choice!
I have western knifes here that are over 60 hrc .... there are also japanese knives that have low hardness. It's always a compromise. Good powdered and other high alloy steels are expensive. Simple steels like shirogami or 52100 need proper heat treatment. In the end most people never had a good knife. They want it cheap, stainless and ready to take abuse. Softer steels are just much better for these criteria.
Hi Knifewear! Thoughts on Masakage Mizu 180mm Gyuto for first carbon knife? I'm also considering a 180mm santoku but afraid I'll be limited compared to a gyuto.
Hey, that's a great choice! High quality steel and very affordable. Both Gyuto and santoku are quite versatile, they just work a bit differently. Check out this series too, they're very similar but I prefer the handles: knifewear.com/collections/fujimoto-kurouchi-forged
Nice video, thanks! I lean away from using a honing steel or rod, as they can concentrate too much pressure against the harder, more brittle Japanese steel. As a home cook, I prefer a leather strop, which may not be reasonable in the middle of service in a commercial kitchen?
@@KnifewearKnives: I’ve always assumed that the flat strop spread out the pressure along the edge, while the round rod or steel concentrated it, requiring greater care.
I feel like there's so much conflicting information on cutting with gyutos and I'm so confused. I've been told that with Japanese knives it's bad to use a honing rod and you shouldn't rock/mince with them but should use thrust cutting instead. Is this not true?
Great question! Honing rods are great, just make sure they're fine ceramic, and not rough steel or diamond. You can totally rock and mince, just be sure to do so gently. For cutting most things, sliding cuts do allow the edge to work better than a rocking cut .
Hope someone ate all the food that was cut for demonstration. Would hate it to go to waste. Also, by my experience, for big and tense pieces of food like a cabbage or water melon, having a thicker blade is more important than a longer one. When cutting such pieces, you use the knife more like a wedge and this puts stress on the delicate cutting edge on a thin hard-steel Japanese-style blade. Work like this is where a thick, softer-steel German-style knife shines.
It's kinda funny how your showing how to cut a mushroom and the most basics of knife use to customers with $500+ Japanese knifes. I worked with many chefs that got by just fine in kitchens awarded one or two Michelin Chef hats and often they had German F-Fick, Felix, Trident, Mundial, Global even Vitronox. Rarely saw carbon steel hand forged knives in pros hands. Sure I'm a sucker for good made in Japan cutlery but if you can't cut a mushroom, you probably don't need the blue steel boutique knife.....just saying. Maybe buy one and donate to a poor chef working 65+hrs a week that hasn't been home for a Xmas, anniversary or kids b/day in 10 years. He could use the hand forged blue or white steel a LOT.
Nothing wrong with basic knives at all, we used them a lot when we worked as chefs! Now we get to play with fun toys though, so we like to take full advantage of the opportunity 😂
I'm homeless and am buying $300+ knives for work. It's not about being comfortable with cheap knives and being able to use them well. It's about the passion for the working handmade art in your hands and the feel of the laser slicing through things effortlessly....I look forward to going to work just to be able to use my knives lol 😂🤣 ..hifive and happy cutting
![ADVANCED Knife Skills for Beginner to Intermediate Cooks [FULL CLASS]](/img/1.gif)
Is he a Master Chef, or is this his hobby ?
I learned so much.
Love it.
Both! Mike was a chef for 18 years, and now cooks at home.
Some great advice here.
My first knife purchase from Knifewear was a 210mm Tadafusa Hocho Kobo Gyuto and I have no regrets. I still use my Nakiri and Kuritsuke for many things, but I use my Gyuto most often. Some day I'll move to more expensive Gyuto, but the Tadafusa works great after a wet stone sharpening coupled with the odd honing.
That's an outstanding knife, glad it's serving you well!
This dude hilarious! And that made it so I learned a lot more. This is the first video I’ve watched by you guys and I’m really impressed. I wish you could double-like a video.
Thank you very much!
Great stuff. Loved the mushroom cutting tips as well as the 45 degree advice. Thank you
Thanks for watching, glad to hear it!
Thanks for watching, glad to hear it!
POWER HORSE! Hehehe. Just bought a Gyuto as my first proper knife, thanks for this informative video.
That's awesome!
職人の作った鍛造の包丁は高級感があっていいですね｡
切れ味も良くて料理をすることが楽しくなります｡
大切に扱えば親子二代にわたって使えるよ｡
Great video. I learned a lot and hope to be more confident with my new knife. Thanks for breaking technique down for a novice like me to understand.
Happy to hear it, thanks for watching!
Thank You Mike!!! My "Cow Sword" is 240 also.
Should be said, some Gyutos are 210mm+- edge length, while others are 210mm+- from handle to tip, makes for vastly different feeling knives, both are marked as 210mm but some are ~230mm from the handle, while those that are 210 from the handle are a little shorter on the edge (which are the ones I prefer)
And then there's height that can range all the way from ~42mm up to ~51mm at the heel on a 210mm
I find that many of the skills presented in this video I naturally developed them over time without knowing about them!
recently purchased a Masakage Gyuto from knifewear, pretty awesome knife I always find something to cut even when I'm not hungry!
That's awesome to hear, thanks for watching!
Every time i watch your videos. I want to buy more and also i learned a lot . Thank you guys.
Thank you! Glad to hear it.
Perfect way to cut Herbs, did this everytime.
Been looking for a video like this, perfect timing
Bought my 210mm Masakage Yuki gyuto from you a few years back - absolutely loving it - used every day in pro kitchen. Couldn't help but wince a couple of times when the vegetable got away from you (carrot, mushroom and cabbage) thought we were going to rejoin the action with you wearing a blue plaster!!!!! So glad you didn't. Nice video and really informative.
Hahaha we're glad Mike came out unscathed too! Glad to hear that you're loving your knife!
Great information.
Haha, I noticed you are using a Nigara Gyuto! I could tell from the pattern on the blade right away!
Such a great knife!
Serious skills! I also like your cutting/chopping board...may I ask the name of it and possibly where to obtain one? If prefer not to say, I understand. Again, very nice skills!!
Hey, it's a Larchwood board! We're sold out currently but they'll be back soon. knifewear.com/collections/larchwood-canada
Very interesting, thank you for this video
Thank you for watching!
Thank you for the great video !
Thank you!
Respectfully speaking, Chef. You seem as if you could be a fairly dangerous man. Yes, I have subscribed.
I know this is off topic, but DON'T throw away parsley stems! Because that's where the vast majority of the taste and aroma is. In fact if you have to throw away something (although I don't know why you'd want to), it's better to throw away the leaves and keep the stems. (I always keep both).
wow didnt know this i was always told the stems are bitter
Quite simply, good steel, good knife. Actually prefer a different knife. Good video, you have a new subscriber.
Thanks for the subscribe!
Horizontal cut on the onion .. Lordy would be proud!!!!!
To be candid I just came here to watch that beautiful knife being used but was also reminded of a few habits that I need to work on that I developed using cheap knives that do not hold an edge. Also I am thinking about jumping from an 180mm santoku to a 240mm gyuto. In your opinion Knifewear what are some reasonably priced hand forged lasers in or around the 240mm mark?
Hey, that's awesome! This Kurosak is definitely a great option, well priced laser for a handmade knife.
knifewear.com/products/makoto-kurosaki-vg7-ryusei-gyuto-240mm?variant=41238992978094
We also have some great ones from Masakage in stock right now!
@@KnifewearKnives I am a carbon steel kind of guy so from what I am seeing out of the options you gave I really prefer the Masakage Koishi gyuto but it is sold out not that it matters right now. Honestly I keep seeing posts about Fugiwara in the groups that I am in and really find myself drawn to his knives more specifically the Denka which is way too much for this poor boy and the 240mm Maboroshi which is also sold out but that gives me time to save up and make a decision. Like y'all have said in other videos Japanese knives are highly collectible as well as being wonderful tools. What are your thoughts? Is the Fugiwara Maboroshi worth the price and how do they compare? My plan is take care of a few things around my house which will take a few months then start saving for the knife so I have plenty of time for the delayed gratification.
Nice knife skills video!
i just got 2 kitchen knives for this Christmas N i just bought another kitchen knife 5 days ago... now i want another Gyuto (i already have 3) or a honesuki... still trying to decide
i rotate all my knifes
Well, I have four gyutos and I use them all, I find having different sizes handy. That said, it wouldn't hurt to grab something different, a honesuki is very versatile! We have a video coming out with them soon.
Would love to see you use a Kiritsuke in one of these tutorials if you own one
We have many, we'll do one soon!
@@KnifewearKnives awesome, thanks :)
Isn’t that the knife he used with the onion?
@@TV9Newsguy technically he used a gyuto with a kiritsuke tip
I really love your apron. Which one is it? Great video, thank you.
That's this guy, should be back in stock soon! knifewear.com/products/medium-rare-henry-black-apron?variant=23062776512560
Ok this was helpful. My misono doesn’t seem as scary now.
Happy to hear it!
nice videos man! im subbed
Thank you!
When you twisted the knife at around 3 minutes I had a mini heart attack.
I once gave my gyuto to a trainee chef for cutting fruit and every now and again I'd hear a board scrape and a piece of me died every time
The worst sound ever!
Guess you had to (David Caruso taking his sunglasses off) TRAIN HIM! (Yeaaaaaaaaaaaah!)
lol
Could have told him that he is allowed to scrape the food from the board, but only with the spine of the blade!
you guys from the other continent are lucky, if i buy from knifewear i must pay customs and all bullshit since i live in germany. knifewear all the way..best selection, and further i think they are knifenerds "or just appreciating a good tool" who can tell you everything about a blade. cheers
Thanks for the love! Sorry about the insane customs... Hopefully you can visit us in Canada one day!
I'm really interested in that Nigara Hamono. Can u give me your thoughts (grind, balance, cutting feel etc) thanks
As far as Japanese knives go, it's a little over medium weight. It's got some heft and a good forward balance due to a slightly thicker spine.
Despite its thickness, it tapers down to a really nice thin edge. Glides through food beautiful, doesn't wedge. The tip is even thinner for precise work.
If you like a little weight but a laser when it cuts, it's a great choice!
Can you use gyuto for sashimi
Absolutely!
Thanks for saying "Gee-YEW-toe." So many people say "Gee-YO-toe" and it mildly annoys me. First-world problem I know.
Same! We pronounce Japanese words all day, so we definitely want to do it right!
I have western knifes here that are over 60 hrc .... there are also japanese knives that have low hardness. It's always a compromise. Good powdered and other high alloy steels are expensive. Simple steels like shirogami or 52100 need proper heat treatment.
In the end most people never had a good knife. They want it cheap, stainless and ready to take abuse. Softer steels are just much better for these criteria.
... 1 knife, 2 knives* ...
To be precise the third knife is called kiritsuke and not gyuto. But great video anyway
It's a Kiritsuke shaped gyuto, with more of a round bevel on it that allows easier rock cutting. I think they know what they're talking about.
Good note! A lot of companies call them kiritsuke Gyuto these days, as kiritsuke refers to the tip shape in Japan. Thanks for watching!
Are you using Koishi 210mm?
Hi Knifewear! Thoughts on Masakage Mizu 180mm Gyuto for first carbon knife? I'm also considering a 180mm santoku but afraid I'll be limited compared to a gyuto.
Hey, that's a great choice! High quality steel and very affordable. Both Gyuto and santoku are quite versatile, they just work a bit differently.
Check out this series too, they're very similar but I prefer the handles:
knifewear.com/collections/fujimoto-kurouchi-forged
Check Masamoto KS Gyuto.
Thanks for vid.
Nice video, thanks! I lean away from using a honing steel or rod, as they can concentrate too much pressure against the harder, more brittle Japanese steel. As a home cook, I prefer a leather strop, which may not be reasonable in the middle of service in a commercial kitchen?
Nothing wrong with the strop, it does a great job! We avoid steel rods, but use ceramic gently and slowly, similar to a strop.
@@KnifewearKnives: I’ve always assumed that the flat strop spread out the pressure along the edge, while the round rod or steel concentrated it, requiring greater care.
13:05 I was scared for the knife
If you want to rock the knife you should get one that's roughly the length of your lower arm. So for men 10" for most women 8".
I feel like there's so much conflicting information on cutting with gyutos and I'm so confused. I've been told that with Japanese knives it's bad to use a honing rod and you shouldn't rock/mince with them but should use thrust cutting instead. Is this not true?
Great question! Honing rods are great, just make sure they're fine ceramic, and not rough steel or diamond.
You can totally rock and mince, just be sure to do so gently. For cutting most things, sliding cuts do allow the edge to work better than a rocking cut .
Basic knife skills for any Cher's knife. Which a gyuto is.
What gyuto is on the board at 00:31?
Hey, that's a haruyuki Zanpa 240mm knifewear.com/products/haruyuki-zanpa-gyuto-240mm?variant=41184947142830
Gyuto or santoku?
I prefer a gyuto, I find it more versatile!
Dumb question: is it safe to chop ginger with a decent Japanese knife?
Absolutely! You only need to avoid really hard stuff: bones, frozen food, squash stems, etc.
Hope someone ate all the food that was cut for demonstration. Would hate it to go to waste. Also, by my experience, for big and tense pieces of food like a cabbage or water melon, having a thicker blade is more important than a longer one. When cutting such pieces, you use the knife more like a wedge and this puts stress on the delicate cutting edge on a thin hard-steel Japanese-style blade. Work like this is where a thick, softer-steel German-style knife shines.
We definitely eat the food afterwards! I prefer a longer, thinner blade for those jobs, but I think it's just personal preference.
Power COW sword
Just picked up my 240 and matching petty happy Boy
You look like you’re part of the cutting board
I like lasers
you ate the broccoli? i thought that was only used to poison dinner guests.... :P
Why peel potatoes & carrots when 80% of the nutrients are in the skin? Maybe thoroughly clean the veggies & keep the healthiest part.
And isn't that a Kiritsuke and not a Gyoto ...
It's kinda funny how your showing how to cut a mushroom and the most basics of knife use to customers with $500+ Japanese knifes. I worked with many chefs that got by just fine in kitchens awarded one or two Michelin Chef hats and often they had German F-Fick, Felix, Trident, Mundial, Global even Vitronox. Rarely saw carbon steel hand forged knives in pros hands. Sure I'm a sucker for good made in Japan cutlery but if you can't cut a mushroom, you probably don't need the blue steel boutique knife.....just saying. Maybe buy one and donate to a poor chef working 65+hrs a week that hasn't been home for a Xmas, anniversary or kids b/day in 10 years. He could use the hand forged blue or white steel a LOT.
Nothing wrong with basic knives at all, we used them a lot when we worked as chefs! Now we get to play with fun toys though, so we like to take full advantage of the opportunity 😂
I'm homeless and am buying $300+ knives for work. It's not about being comfortable with cheap knives and being able to use them well. It's about the passion for the working handmade art in your hands and the feel of the laser slicing through things effortlessly....I look forward to going to work just to be able to use my knives lol 😂🤣 ..hifive and happy cutting
Take a chill pill
First place to start? Santoku me Up.b
Great video, thanks!
Thanks!