How Many Kitchen Knives do You REALLY Need? Essentials for Every Home Kitchen

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How Many Knives do You REALLY Need? Essentials for Every Home Kitchen

How many kitchen knives do you actually need? There are so many styles of Japanese kitchen knife, from the simple gyuto, nakiri, and santoku, to less usual shapes live the sujihiki, honesuki, and chuka bocho. Today, Nathan will explain every shape of Japanese kitchen knife, and which kitchen knives are essential for your kitchen.

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0:00 Introduction
1:07 Gyuto v.s. Santoku
3:35 Petty, Paring, & Utility Knives
5:15 Starting Your Knife Collection
6:06 Sujihiki (Carving Knife)
7:17 Bread Knife
7:39 Nakiri (Vegetable Knife)
8:49 Boning Knife
9:56 Honesuki (Poultry Knife)
10:51 Meat Cleavers
11:43 Mega Gyuto
12:46 Bunka & Kiritsuke
13:41 Chuka Bocho (Chinese Cleaver)
16:19 Deba, Usuba, Yanagiba
19:30 How Many Knives do You Need?
21:35 Outtakes

Sam Barsh - Turkey Bacon And Cheese JNGHXMKFKY10QGPW
SOLO - Younger AZSUUQNG4IC36KUJ
The Night Driver - Mean Streak FXJWB2DLWDTQVR7R
City Rat - Rolling BZDEEWQOVQWK1TVH
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I’ve used western knife shapes my entire life, then tried a Chinese chef’s knife and instantly loved it. If I only could only keep 1 knife, it might be that one.

paulstevens
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Awesome video.. I started out with one santoku.. Then I thought ild try a nakiri. My roommates in japan used it a lot at the dorms and I was always curious about it..so I went to knivewear. Then before I knew it... I ended up 7 knives...🤔

RyuSaga
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This video is exactly what I was looking for as I'm going to be buying my first knives soon. Awesome stuff!

Greenindragon
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What a great walk through and sensible recommendation! Great stuff, Knifewear!!!

Abrikosmanden
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So far I got from you guys, santuko and nakiri, next petty and gyuto. Thank you for your explanation of this different shapes .

ricardorodriguez
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I started out with a chinese chefs clever and a pairing knife and a serrated bread knife. Used that for 4 years. Now I just bought a gyuto and bunka 😅 been dreaming of it for years.. Love the the bunka it replaces the santoku, nakiri, and kiritsuke IMO

bcirocz
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Incredibly good information, thank you very much

y
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6. Gyuto, a big heavy western chef’s knife of a slightly softer German steel for cutting hard things without chipping, santoku or alternatively a nakiri, a petty knife for smaller/finer things, a good serrated bread knife, and a little paring knife.

deloceanophoto
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Such a informative video!! I really learned a-lot. Thanks 🙏 😁

TTMaster-spsj
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Thanks so much, very informative and well presented.

timurhant
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Great video!! The bf and I have been getting into the Japanese knives lately and this was informative and fun 🥰 Appreciate y’all

aimbt
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Great video. Bed bath and beyond is closing by me and i was able to get zwilling pro knifes 45%off! So i now have a great set of home kitchen knives and this helped me decide what to buy. Ty

ips
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Great video. Gyuto, nakiri and petty for me

lepricated
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Great vid. It feels like it comes down to starting with three - something big, something small and a wildcard bespoke to your own cooking - and one of the three should have a point. Within that, everyone should be covered to start

chrispainter
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Greetings from Poland, very nice and helpful video. I started with Masamoto VG 10 Gyuto 6 years ago, few days ago I bought 165mm Bunka from Yu Kurosaki and it's not my last word ;)

paweel
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I definitely have and use the first 5 knives. I don't own a boning knife, but have a semi-flexible (cheap) chefs knife that i use for trimming and deboning large pieces of meat. I also have another german chef's knife sharpened at about 22⁰ that I use for hacking through chicken bones.

TdSharp
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Fantastic presentation about knives....I have 15 in my collection in addition to 8 steak knives

tomboyce
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Super vid, very well presented and explained, had no knowledge of this at all, So now I know 😉

Geemeel
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Genuinely useful thanks. I now need 3 more knives :D

protopigeon
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Professional chef here:
All I use: Gyuto, nakiri, sujihiki, petty, turning knife. I find having multiple knives means that you can divide the wear on the knives.

There's a difficult balance between wanting to bring every knife and not wanting to over clutter my bag.

nathandaniel
visit shbcf.ru