Squash is easy, difficult is things like large rutabaga, taro, large north american eggplant, large yams (true yams not sweet potato) and other really heavy root veggies. the squash at least has nice smooth flesh it's really just about making smart decisions early on how to take it apart into shapes that are easy to deal with. cutting in half where the seeds end then placing cut sides down. then working around the outside, then the breaking down further and dicing. i would say large rutabaga is the worst of all veggies tho. some can be 30cm or more across, basically perfectly round to start with and they like to slip against themselves as well as breaking as you cut through them. rutabaga has to have broken the most knife tips and edges of all veggies i ever worked with, even with having worked with fewer rutabaga over the years than anything else. to be fair tho, i am working very fast so i am hard on gear.
This really is my daily go to blade. It is is so extremely easy to use and maintain. Super sharp, perfectly balanced, but just that bit less delicate than some of Kurosaki's other (amazing) work. It's also a great to chiffonade.
Awesome! Thanks Gage. I can't wait for mine to get here. UPS is showing Monday. I suspect most of didn't even notice any inaccurate cuts. These aging hands wont' be that fast but I can be that precise and I'm stoked to put this to work. Using a thin-edged bunka on a big ole squash Ha! The internet would have you believe the edge would shatter. Love seeing it being used on different ingredients.
really enjoy your videos!! have you ever done a comparison between the different lines that blacksmiths make? like the differences in spine width, edge geometry, steel, etc?
It’s so silly to see people cut horizontally through an onion like that. As a pro chef, I would call that a bad habit which eventually is going to come back to bite you one day - especially with a knife that sharp.
what's your nemesis in terms of vegetables you hate cutting? Mine is normally the squash, but this senko bunka made easy work of it.
Sweet potatoes.
Is Ginger a vegetable? I feel like I waste so much trying to take the skin off
@@cazzelikrueger use a spoon
Squash is easy, difficult is things like large rutabaga, taro, large north american eggplant, large yams (true yams not sweet potato) and other really heavy root veggies. the squash at least has nice smooth flesh it's really just about making smart decisions early on how to take it apart into shapes that are easy to deal with. cutting in half where the seeds end then placing cut sides down. then working around the outside, then the breaking down further and dicing.
i would say large rutabaga is the worst of all veggies tho. some can be 30cm or more across, basically perfectly round to start with and they like to slip against themselves as well as breaking as you cut through them. rutabaga has to have broken the most knife tips and edges of all veggies i ever worked with, even with having worked with fewer rutabaga over the years than anything else.
to be fair tho, i am working very fast so i am hard on gear.
@@incertia I hear that so often, yet I feel this is always working awfully for me.
Bought one. What an absolute laser. Make my shun feel like a western knife.
This really is my daily go to blade. It is is so extremely easy to use and maintain. Super sharp, perfectly balanced, but just that bit less delicate than some of Kurosaki's other (amazing) work. It's also a great to chiffonade.
Yes! Totally agree! Thank you for the comment!
Awesome! Thanks Gage. I can't wait for mine to get here. UPS is showing Monday.
I suspect most of didn't even notice any inaccurate cuts. These aging hands wont' be that fast but I can be that precise and I'm stoked to put this to work. Using a thin-edged bunka on a big ole squash Ha! The internet would have you believe the edge would shatter. Love seeing it being used on different ingredients.
My pleasure! Thank you for all the support, we really appreciate it. I was surprised at just how well it performed myself, this senko lineup is sweet!
Absolutely loving the awesome cutting videos guys pls keep it up...already submitted my vote on the knife 4 your video tomorrow 😀
Yay! Thank you Eddie, appreciate the support!
That squash action looks so crisp, love your new testing out videos.
Thanks so much! We just put a poll up to see what knife we test out tomorrow!
@@SharpKnifeShop Love to see the Takeshi Saji next!
I think knives are so sharp that you don't need to push very hard.
The butternut! 😮
Good skills. Good video. Oceanside needs more skilled knife wielding citizens.
Thanks man!! Appreciate the comment
Yams and butternut squash, for sure.
yeah they're tough eh, sure feels good when you find the right knife to cut em! Thanks for your comment!
Tinker Tank works very well 😉
really enjoy your videos!! have you ever done a comparison between the different lines that blacksmiths make? like the differences in spine width, edge geometry, steel, etc?
Thanks Paul! We have not, sounds like a great idea, I'll put it on the list. Did you have an idea for the first comparison?
@@SharpKnifeShop senko r2 line vs fujin vg10 line gyuto 210mm
So who won, the Ryusen or this guy?
I can’t bring myself to cut that hard with my Kurosaki
What grit do you recommend finishing this on?
It’s so silly to see people cut horizontally through an onion like that. As a pro chef, I would call that a bad habit which eventually is going to come back to bite you one day - especially with a knife that sharp.
What would you guys choose between this or takesji saji bunka 17 cm ?
I hope you guys eat all the stuff you chop making these.