My first knife was Masamoto VG10 210mm, second Yu Kurosaki Fujin AS Bunka 165mm, third Tojiro DP3 VG10 150mm petty, later Tamahagane Paring knife 9 cm and the last but not least is Shiro Kamo AS 240mm. For my wife i bought Tamahagane Tsubame Brown VG-5 Santoku 12 cm :D and thats not my last word ;) collection is growing. Greetings from Poland, Big Fan. Ups i forgot - tomorrow will be next - Terakazu Takamura R2 gyuto 210 mm
You're a lucky man! That's a sweet set. Two of my favourite lineups of knives in the fujin ao super and the shiro kamo ao super. Can't wait to see what you add next!
@@SharpKnifeShop I divided my collection into work horses from Factory and hand-forged knives by excellent masters from Japan, so there is a lot to collect :D I plan to buy Sujihiki, Honesuki and Deba. In a month I am going to a blacksmith in my place of residence for a two-day training course for my first hand-made knife.
My first 3 japanese ones were a 240 gyoto, 165 santouko and a 135 petty :) And sharpening breadknives is a piece of cake. You just take sandpaper, like 400grit or so and a standard pencil that fits somewhat in the groves. User Korvid has a video on it here on youtube and it does work pretty nicely! :)
Along with the bread knife, another must have is a tough task knife like smashing garlic, cutting through frozen meat or chopping hard things like almonds or nuts. Things where you don’t want to risk damaging your Japanese knives. I have a Henkles santoku and Wüsthof chefs knife that I use for tough tasks when I don’t want to risk damaging or chipping my good knives. Currently looking at getting a Nakiri.
I got into japanese knives during the pandemic when I started cooking a lot more at home. My first knife was a Sakai Takayushi VG10 170 mm Santoku, which I was quite happy with as a beginner. My second and third knife were a 100 mm Petty and a 260 mm bread knife from the Zwilling Kramer Meiji line. Albeit not "original" japanese knives, I was happy with them as well. Now that I'm getting deeper and deeper into japanese knives, I'm looking for a traditional stainless steel WA handle style knife in the range of 120-135 mm as a substitution for my Zwilling Petty. Now that I have practiced on my techniques and got into sharpening too couple of months ago (with the help of your tutorials, so thank you for that 🙏🏽), I am confident to upgrade my Sakai Santoku knife. I really got lucky today and found a great deal for a used Yu Kurosaki Fujin Kurouchi AS 180 mm Bunka. Can't wait for it to arrive tomorrow! 🤩
Hi Gage, my first japaniese Knives where a pair - one 210mm Gyuto and one 135mm Petty knife. Both made from VG10 with Damascus Cladding and cherry wood wa handel. Manufacturer: Haiku Damascus(Chroma Cuttlery, the blade are made from Sumikama Cuttlery - Kasumi knives). I still love both beeing 20 years old. The steel is really great. They never chipped and are easy to sharpen. Many people blame VG10 , but steel dosn't deserve that. I believe the fake VG10 steel is the reason for this bad reputation. So that was my start into the japanese knife world. Now I am in the stage of collecting knives for artisans. But I still love my fist ones.
Couldn't agree more! This is what we tell our customers, VG10 is great steel, but it's so commonly used and unfortunately not always treated properly during the manufacturing process. Thanks for your comment!
After watching many of your video, I just ordered mu first Japanese knife- the Santoku - now shopping for a Hinoki board - also got my 1000/6000 whetstone and sharpened my old knives - it's very zen - love it
My personal minimalist set that I bring to professional environments: 240 chefs knife, 160 bunka(gets the most use of any knife I own), and a 130 petty. A micro plane, a peeler, and a good spoon, good for some plating, good for peeling ginger
Nothing I can think of you wouldn't be able to do with that set up. There's always a mandolin around and I too found I got the most use from my Bunka (though I owned a santoku not a bunka lol)
As I am cooking more European cuisine (as I live there) when upgrading my knives I got a Zwilling-Henkels knife block set with almost everything I need (200mm Chef Knife, 200mm Bread Knife, 140mm Serrated Utility Knife, 100mm pairing Knife, Kitchen Shears and a honing steel) I decided to that route after researching the specifics of Western Knives and Japanese knives. While researching I found the beautiful Miyabi Birchwood line of knives. I decided to buy a Sijihiki as my only Japanese knife because it was beautiful and it would add functionality to my collection. When I touched it and used it for the first time I knew it was not going to be my only one. Now I have 4 Japanese knives lol. And I plan to buy my first knife from an independent blacksmith. Getting 1 Japanese knife is dangerous. Most people can not get just one lol
I own a single bevel sushi knife. It is by far the best slicer that I own. Provided I am cutting through something soft. It is my understanding that the single bevel is traditional. I would really, really like to know the advantages, and disadvantages. Cuz I love my single bevel knife
You're absolutely correct! Single beveled knives can achieve an insanely high level of sharpness and they are traditional in Japan whereas the double beveled knife is a relatively new thing there (last 75 years or so). If you're slicing soft things like raw proteins, single bevel are the best. Great video idea!
My first knife was a Hitohira FJ 210 Stainless Gyuto. After that came quite a lot now that I'm gonna finish the line up. Still thinking of what I want to specialise in because I can not choose and still am a culinairy stusent in the Netherlands😂. Current collection has: Hitohira FJ, Stainless, 210 Gyuto Hitohira Togashi Kurouchi, Blue #2, 190 Nakiri Hitohira Kikuchiyo Manzo, White #3, 270 Yanagiba Morihei Yoshitomo, White #3, 120 Deba Morihei Munetsugu Kurouchi, Blue #2, 165 Santoku Hitohira Futana Migaki, Super Blue Soft Stainless Clad, 170 Bunka. Next knifes on the list are a gyuto kiritsuke and a petty knife...
Mine were I've started with two Chinese knives made of "VG10" xinzuo 210mm gyuto and 150mm petty with a 20 dollars bread knife. Then, I sold my gyuto and bought a Yu Kurosaki VG10 fuijin gyuto and AS shizuku bunka. I stayed like this for some months because they were everything I needed, when Ive decided to order a new custom 120mm petty with a small knife maker. After that, I just started buying anything I wanted, I've ordered one more 220mm custom gyuto with another blacksmith, I've bought a shiro kamo Ao2 nakiri and petty, with a blacksmith I know, I've made a 52100 bunka myself, I've ordered a 1095 gyuto and 52100 santoku, I've bought a masakage shimo shitogami 2 santoku, a ryusen santoku, ordered two custom 270mm sujihikis one with 1.4116 and one in 1095 and the last knife I've added to collection is a Shibata Kotetsu SG2 210mm Kiritsuke gyuto
Nice video. The first thing i got myself a good cutting board. And after that I got my first 4 Japanese knifes. Then I got my self a good ceramic steel, and a Honeing strap on a block of wood. Then I got some sharing stones. I will now practice on my old knifes before I try it on my new ones. There lots of videos to learn how to sharpen a knife. Just buy what you can as you need it....
first one was a Takeda AS guyoto. it's a bit chippy, but I found out that after a few sharpenings, the carbide layer goes away, and it becomes a less fragile. I would buy this knife again, , , very happy with it. Thanks for the video
My first one was a 210mm moritaka kiritsuke, than a ittetsu kurouchi 135mm petty, than 165mm fujin nakiri from kurosaki, 4th was hideo kataoka yanagiba 300mm, 270mm senko sujihiki from kurosaki again, 185mm bunka from matsubara, 185mm tall nakiri from shiro kamo for my 2nd nakiri and my last one is a 110mm ko-bunka from nigara hamono witch a love uz it's a absolute chalot and garlic killer
I got a honesuki for my fourth knife really nice multi purpose knife I mainly use it to cut chicken and fish...suprisingly honesuki can use to fillet fish nice knife
I've made all my knives. First one I made was a petty. Second was a 8 inch Western style chef knife. Third was a nakiri. Forth is not going to be a kitchen knife, I want to make a replica rambo knife. Great videos.
First knife was a gift Global Chef’s knife, first Japanese Knife was a 210 VG10 Damascus 33 layer Sakai Takayuki Sujihiki also a gift, I got myself a matching 180 Petty Sakai Takayuki to match and I plan to get the Gyuto, for more daily use since I love the quality
I have found (for myself) the best way to sharpen a bread knife is to use a round file, I got a set of 3 chainsaw files from a local hardware store that work great.
I start with a 180mm vg10 petty from tojiro first. Thought that the length can allow me to use it as a gyuto. Then I get a victorinox boning knife for boning works to preserve the blade of my petty knife. After a week of using the this combo. I feels like the petty knife is not enough. So I purchase a 210mm SG2 Gyuto form zanmai.
I really like that you include the Nakiri as a first choice. I rarely see that and I will most likely start there (vegan) and then go with a petty and a bread knife. Only thing I don't know if it makes sense to get a 9 cm Shotoh (Parry) in addition to the 14 cm Shotoh (Petty).
I find myself in the "I was this years old when..." truly discovering and learning the true differences of knife profiles as well as the manufacturing of knives. Granted, largely due to availability of quality knives being a hour and half drive to a Williams Sonoma in the bigger city. Between marketing and price point, made to think getting a top quality knife from Wustof. I'm glad I steered clear of purchasing a set. I do like the Wustof knives I have, and they are good. I'm just at the point I want something better. I smoke a good amount of bbq. I think my first purchase would be a Honesuki. Do you have a video for the care and proper storage of knives? Would you recommend a Sujihiki for slicing brisket and ribs? Or is a western style slicer better for those?
Need/use? I own a gyuto, nakiri, bunka, petty and santuko knives. Now I’m looking at the steel. I recently bought a santuko with more of a carbon steel edge and I enjoy its increased sharpness over my stainless steel santoku. The dilemma I face is this: which knives do I use the most and should/not need to upgrade? My first guess is my bunka and nakiri. But it must be a carbon steel upgrade. What do you suggest?
How did you build your knife kit!? Tell us what your first, second, third knife and beyond was! Maybe you're just getting your kit started, what is on your wish list!?
"Seven is more than enough..." 🙄 I'm up to over forty now. It started five years ago with one of the ubiquitous Sakai made 240mm 16 layer VG-10 western gyutos. That was followed by a Tojiro DP 150mm petty. Now I've got a little bit of everything from just about everyone. My favorite though, and by far my most useless, is an Anryu 300mm katsukiri in Shirogami 1. It looks like it was forged for Khal Drogo himself.
hahhaha! Nice start with the gyuto and petty! Sounds like you must have some pretty awesome pieces in your collection, I bet that anryu is epic. Send noods? info@sharpknifeshop.com
Don‘ forget to buy a „beater“ knife! For cutting frozen stuff if necessary or crushing nuts or whatever you feel like your „good“ knives are not worth using for. :) Victorinox Fibrox for example.
But of course we need to buy more knives of the same style [that we already have] because it's made of a different steel. and of course, I can no longer the Anryu Kurouchi, because he went out of business, and "well dear, suppose your favorite knife gets dull while I'm at work, we need a back-up" You looked: It was a birthday present for you (I have a million reasons)
Not trying to take anything away from Gage or Japanese knives...in fact I'm sure he'll agree... I'll throw this out here...if you're cooking for a living...you need a beater... something you can beat the crap out of... whacking lobster kinda stuff...softer "European" kinda stuff that will take the abuse and laugh or at least not chip...it doesn't compare to Japanese knives in terms of performance but when you gotta wack a lobster or split a chicken you'll be real happy. Where and when that fits into your kit is up to you... your more expensive and fragile knives will thank you...
Myself personally I came late to santokus... never thought I'd appreciate them... always liked 240/270 gyutos...felt bigger knives could handle it all...they can ... however a shorter santoku or bunka the agility is incredible... they're just different... First Japanese knife was a deba...30 plus years ago ... followed by a Kobayashi Dojo petty ..both are still going strong...
My first knife was Masamoto VG10 210mm, second Yu Kurosaki Fujin AS Bunka 165mm, third Tojiro DP3 VG10 150mm petty, later Tamahagane Paring knife 9 cm and the last but not least is Shiro Kamo AS 240mm. For my wife i bought Tamahagane Tsubame Brown VG-5 Santoku 12 cm :D and thats not my last word ;) collection is growing. Greetings from Poland, Big Fan. Ups i forgot - tomorrow will be next - Terakazu Takamura R2 gyuto 210 mm
You're a lucky man! That's a sweet set. Two of my favourite lineups of knives in the fujin ao super and the shiro kamo ao super. Can't wait to see what you add next!
@@SharpKnifeShop I divided my collection into work horses from Factory and hand-forged knives by excellent masters from Japan, so there is a lot to collect :D I plan to buy Sujihiki, Honesuki and Deba. In a month I am going to a blacksmith in my place of residence for a two-day training course for my first hand-made knife.
My first 3 japanese ones were a 240 gyoto, 165 santouko and a 135 petty :)
And sharpening breadknives is a piece of cake.
You just take sandpaper, like 400grit or so and a standard pencil that fits somewhat in the groves. User Korvid has a video on it here on youtube and it does work pretty nicely! :)
I'm going to check that video out for sure! Thanks for sharing, pretty spot on with what we said in our video!
Along with the bread knife, another must have is a tough task knife like smashing garlic, cutting through frozen meat or chopping hard things like almonds or nuts. Things where you don’t want to risk damaging your Japanese knives. I have a Henkles santoku and Wüsthof chefs knife that I use for tough tasks when I don’t want to risk damaging or chipping my good knives.
Currently looking at getting a Nakiri.
My first 2 knives were a Moritaka Kiritsuke and honesuki. Love these knives!
I got into japanese knives during the pandemic when I started cooking a lot more at home. My first knife was a Sakai Takayushi VG10 170 mm Santoku, which I was quite happy with as a beginner. My second and third knife were a 100 mm Petty and a 260 mm bread knife from the Zwilling Kramer Meiji line. Albeit not "original" japanese knives, I was happy with them as well. Now that I'm getting deeper and deeper into japanese knives, I'm looking for a traditional stainless steel WA handle style knife in the range of 120-135 mm as a substitution for my Zwilling Petty. Now that I have practiced on my techniques and got into sharpening too couple of months ago (with the help of your tutorials, so thank you for that 🙏🏽), I am confident to upgrade my Sakai Santoku knife. I really got lucky today and found a great deal for a used Yu Kurosaki Fujin Kurouchi AS 180 mm Bunka. Can't wait for it to arrive tomorrow! 🤩
Hi Gage, my first japaniese Knives where a pair - one 210mm Gyuto and one 135mm Petty knife. Both made from VG10 with Damascus Cladding and cherry wood wa handel. Manufacturer: Haiku Damascus(Chroma Cuttlery, the blade are made from Sumikama Cuttlery - Kasumi knives). I still love both beeing 20 years old. The steel is really great. They never chipped and are easy to sharpen. Many people blame VG10 , but steel dosn't deserve that. I believe the fake VG10 steel is the reason for this bad reputation. So that was my start into the japanese knife world. Now I am in the stage of collecting knives for artisans. But I still love my fist ones.
Couldn't agree more! This is what we tell our customers, VG10 is great steel, but it's so commonly used and unfortunately not always treated properly during the manufacturing process. Thanks for your comment!
After watching many of your video, I just ordered mu first Japanese knife- the Santoku - now shopping for a Hinoki board - also got my 1000/6000 whetstone and sharpened my old knives - it's very zen - love it
amazing! Thank you so much for your support of the RUclips channel and the business, we really appreciate it!
@@SharpKnifeShop I apologise but I didn't buy the knife from your shop as I am sitting in Malaysia but really appreciated all your information
My personal minimalist set that I bring to professional environments: 240 chefs knife, 160 bunka(gets the most use of any knife I own), and a 130 petty. A micro plane, a peeler, and a good spoon, good for some plating, good for peeling ginger
Nothing I can think of you wouldn't be able to do with that set up. There's always a mandolin around and I too found I got the most use from my Bunka (though I owned a santoku not a bunka lol)
As I am cooking more European cuisine (as I live there) when upgrading my knives I got a Zwilling-Henkels knife block set with almost everything I need (200mm Chef Knife, 200mm Bread Knife, 140mm Serrated Utility Knife, 100mm pairing Knife, Kitchen Shears and a honing steel)
I decided to that route after researching the specifics of Western Knives and Japanese knives.
While researching I found the beautiful Miyabi Birchwood line of knives. I decided to buy a Sijihiki as my only Japanese knife because it was beautiful and it would add functionality to my collection.
When I touched it and used it for the first time I knew it was not going to be my only one.
Now I have 4 Japanese knives lol. And I plan to buy my first knife from an independent blacksmith.
Getting 1 Japanese knife is dangerous. Most people can not get just one lol
I own a single bevel sushi knife. It is by far the best slicer that I own. Provided I am cutting through something soft. It is my understanding that the single bevel is traditional. I would really, really like to know the advantages, and disadvantages. Cuz I love my single bevel knife
You're absolutely correct! Single beveled knives can achieve an insanely high level of sharpness and they are traditional in Japan whereas the double beveled knife is a relatively new thing there (last 75 years or so). If you're slicing soft things like raw proteins, single bevel are the best. Great video idea!
My first knife was a Hitohira FJ 210 Stainless Gyuto. After that came quite a lot now that I'm gonna finish the line up. Still thinking of what I want to specialise in because I can not choose and still am a culinairy stusent in the Netherlands😂.
Current collection has:
Hitohira FJ, Stainless, 210 Gyuto
Hitohira Togashi Kurouchi, Blue #2, 190 Nakiri
Hitohira Kikuchiyo Manzo, White #3, 270 Yanagiba
Morihei Yoshitomo, White #3, 120 Deba
Morihei Munetsugu Kurouchi, Blue #2, 165 Santoku
Hitohira Futana Migaki, Super Blue Soft Stainless Clad, 170 Bunka.
Next knifes on the list are a gyuto kiritsuke and a petty knife...
Mine were
I've started with two Chinese knives made of "VG10" xinzuo 210mm gyuto and 150mm petty with a 20 dollars bread knife. Then, I sold my gyuto and bought a Yu Kurosaki VG10 fuijin gyuto and AS shizuku bunka. I stayed like this for some months because they were everything I needed, when Ive decided to order a new custom 120mm petty with a small knife maker. After that, I just started buying anything I wanted, I've ordered one more 220mm custom gyuto with another blacksmith, I've bought a shiro kamo Ao2 nakiri and petty, with a blacksmith I know, I've made a 52100 bunka myself, I've ordered a 1095 gyuto and 52100 santoku, I've bought a masakage shimo shitogami 2 santoku, a ryusen santoku, ordered two custom 270mm sujihikis one with 1.4116 and one in 1095 and the last knife I've added to collection is a Shibata Kotetsu SG2 210mm Kiritsuke gyuto
Nice video. The first thing i got myself a good cutting board. And after that I got my first 4 Japanese knifes. Then I got my self a good ceramic steel, and a Honeing strap on a block of wood. Then I got some sharing stones. I will now practice on my old knifes before I try it on my new ones. There lots of videos to learn how to sharpen a knife. Just buy what you can as you need it....
first one was a Takeda AS guyoto. it's a bit chippy, but I found out that after a few sharpenings, the carbide layer goes away, and it becomes a less fragile. I would buy this knife again, , , very happy with it. Thanks for the video
My first one was a 210mm moritaka kiritsuke, than a ittetsu kurouchi 135mm petty, than 165mm fujin nakiri from kurosaki, 4th was hideo kataoka yanagiba 300mm, 270mm senko sujihiki from kurosaki again, 185mm bunka from matsubara, 185mm tall nakiri from shiro kamo for my 2nd nakiri and my last one is a 110mm ko-bunka from nigara hamono witch a love uz it's a absolute chalot and garlic killer
dang! What a sweet kit, Hope they're all still treating you well! some really cool pieces in there!
@@SharpKnifeShop oh yeah... still looking for some new ones
@@SharpKnifeShop 95% of them comes from ur store ... just love them
This didn't show in my notifications. I only knew you posted it from your IG post.
Just passing the word.
thanks for the heads up!
I got a honesuki for my fourth knife really nice multi purpose knife I mainly use it to cut chicken and fish...suprisingly honesuki can use to fillet fish nice knife
I've found the same thing! I love my honesuki!
Amazing
For me best kit is actualy 3 knives wich is: Sujihiki for slicing salmon and cutting stakes>petty for garnich stuff>and 160 mm bunka for vegies))
I've made all my knives. First one I made was a petty. Second was a 8 inch Western style chef knife. Third was a nakiri. Forth is not going to be a kitchen knife, I want to make a replica rambo knife. Great videos.
send us noods! would love to see what you made. info@sharpknifeshop.com
First knife was a gift Global Chef’s knife, first Japanese Knife was a 210 VG10 Damascus 33 layer Sakai Takayuki Sujihiki also a gift, I got myself a matching 180 Petty Sakai Takayuki to match and I plan to get the Gyuto, for more daily use since I love the quality
Sounds like you're off to a great start to your kit!
@@SharpKnifeShop picked up the 210 Gyuto last week, got a total of 7 now, few japs, one global, 2 dalstrong
I have found (for myself) the best way to sharpen a bread knife is to use a round file, I got a set of 3 chainsaw files from a local hardware store that work great.
I start with a 180mm vg10 petty from tojiro first. Thought that the length can allow me to use it as a gyuto. Then I get a victorinox boning knife for boning works to preserve the blade of my petty knife. After a week of using the this combo. I feels like the petty knife is not enough. So I purchase a 210mm SG2 Gyuto form zanmai.
Really good choices, bro! I got the whole idea when buying the first or second...
Gyuto, petty, and bread. Haha. Now I am thinking about Nakiri or bunka for harder veggies
I really like that you include the Nakiri as a first choice. I rarely see that and I will most likely start there (vegan) and then go with a petty and a bread knife. Only thing I don't know if it makes sense to get a 9 cm Shotoh (Parry) in addition to the 14 cm Shotoh (Petty).
I find myself in the "I was this years old when..." truly discovering and learning the true differences of knife profiles as well as the manufacturing of knives. Granted, largely due to availability of quality knives being a hour and half drive to a Williams Sonoma in the bigger city. Between marketing and price point, made to think getting a top quality knife from Wustof. I'm glad I steered clear of purchasing a set. I do like the Wustof knives I have, and they are good. I'm just at the point I want something better. I smoke a good amount of bbq. I think my first purchase would be a Honesuki. Do you have a video for the care and proper storage of knives? Would you recommend a Sujihiki for slicing brisket and ribs? Or is a western style slicer better for those?
Great video but most importantly: GREAT MUG!
Need/use? I own a gyuto, nakiri, bunka, petty and santuko knives. Now I’m looking at the steel. I recently bought a santuko with more of a carbon steel edge and I enjoy its increased sharpness over my stainless steel santoku. The dilemma I face is this: which knives do I use the most and should/not need to upgrade? My first guess is my bunka and nakiri. But it must be a carbon steel upgrade. What do you suggest?
Mine would be Nakiri and a Petty as starting point.
Then Honesuke and Tsujihiki.
Awesome vid!! Thanks for the recommendations!!!
Haha a gyuto and a petty is all you need. I use my petty as a utility/pairing/butchering knife.
Great content man, always on point. (no pun intended lol)
thanks dude! Appreciate the kind words.
Team Bunka!
woop woop!
@@SharpKnifeShop Now we need a SHARP logo-d t-shirt that reads "TEAM BUNKA". I'll take one in black and one in gray thank you. :)~
How did you build your knife kit!? Tell us what your first, second, third knife and beyond was! Maybe you're just getting your kit started, what is on your wish list!?
Strangely, my first japanese knife was a deba knife, and learn how to sharpen properly from a single bevel knife.. 😄😄😄
"Seven is more than enough..." 🙄 I'm up to over forty now. It started five years ago with one of the ubiquitous Sakai made 240mm 16 layer VG-10 western gyutos. That was followed by a Tojiro DP 150mm petty. Now I've got a little bit of everything from just about everyone. My favorite though, and by far my most useless, is an Anryu 300mm katsukiri in Shirogami 1. It looks like it was forged for Khal Drogo himself.
hahhaha! Nice start with the gyuto and petty! Sounds like you must have some pretty awesome pieces in your collection, I bet that anryu is epic. Send noods? info@sharpknifeshop.com
Don‘ forget to buy a „beater“ knife! For cutting frozen stuff if necessary or crushing nuts or whatever you feel like your „good“ knives are not worth using for. :) Victorinox Fibrox for example.
For awhile I was making leaf art with a 300mm aogami #2 yanagi. Totally not suited for the job but eh
haha, sounds impressive!
Why do we need a specific break knife? Is it difficult for japaneese knife to cut the bread?
But of course we need to buy more knives of the same style [that we already have] because it's made of a different steel. and of course, I can no longer the Anryu Kurouchi, because he went out of business, and "well dear, suppose your favorite knife gets dull while I'm at work, we need a back-up" You looked: It was a birthday present for you (I have a million reasons)
my first and only is a 5 dollar supermarket dull knife! :(
That's the best stuff you can use to learn sharpening skills ;D
@@Owieczkin i literaly sharpened 2 knifes 3 hours ago :)
Is it wrong I want my first Japanese “kitchen” knife to be a yu kurosaki shizuku sakimura?
You know a one and done kinda utensil?
hahaha! why not!
04:00 excuse me😭😭🤣🤣
Not trying to take anything away from Gage or Japanese knives...in fact I'm sure he'll agree...
I'll throw this out here...if you're cooking for a living...you need a beater... something you can beat the crap out of... whacking lobster kinda stuff...softer "European" kinda stuff that will take the abuse and laugh or at least not chip...it doesn't compare to Japanese knives in terms of performance but when you gotta wack a lobster or split a chicken you'll be real happy.
Where and when that fits into your kit is up to you... your more expensive and fragile knives will thank you...
Myself personally I came late to santokus... never thought I'd appreciate them... always liked 240/270 gyutos...felt bigger knives could handle it all...they can ... however a shorter santoku or bunka the agility is incredible... they're just different...
First Japanese knife was a deba...30 plus years ago ... followed by a Kobayashi Dojo petty ..both are still going strong...
Couldn't agree more! can't believe I didn't think to include a beater!!!!