The BEST Japanese kitchen knife? Learn all about it.

00:00 intro
01:19 Introspection: What to think about and look for
05:16 What's the big deal with Japanese knives?
08:41 What about cross-sectional geometry?
11:00 How to find your soulmate in the kitchen
15:00 Stainless vs. Carbon steel knives
17:30 How do you find the best knife for you?
20:18 How much?
20:57 What knives do you need?
25:07 Western knives vs. Japanese knives
26:34 YO handles vs. WA handles
30:35 The different Japanese knife finishes (Kurouchi, Migaki, Nashiji, Tsuchime, Damascus)
36:44 What about cutting surfaces?
39:14 The different knife making regions in Japan (Seki, Sakai)
41:01 Traditional Japanese single bevel knives
42:06 The different knife making regions in Japan (Sakai, Sanjo, Tsubame, Echizen, Tosa)
45:38 From Samurai swords to kitchen knives
46:27 Wrapping things up

Are you just entering the wonderful world of Japanese kitchen knives? You decided to invest in your first quality Japanese blade but don't know where to look or where to even start? Are you looking for your next addition to your collection?

WATCH this video from A-Z! It will teach you what to look for and what to consider.

Get insights on the style and usage of the different blade profiles, cross-sectional geometry, type of steel, type of fit & finish, and style of handle. Who are these blacksmith's who make them? What are the differences between all the main knife making regions of Japan?

I hope this video will help you pinpoint where you are on the culinary spectrum, and help guide you towards the best Japanese knife for you.

Take a look at the Meesterslijpers website here:

[chubs]

People! If you are here for a quick run down, go elsewhere. This video is packed with useful information about Japanese knives and how you should go about choosing the right knife for you. Not only does he explain the differences between the different styles and materials, he explains why each one might or might not be the right choice for you. He gives you the information so you can educate yourself and make your own decisions instead of following the trend like sheep by letting someone else do your thinking for you. A Japanese knife is an investment in your kitchen arsenal to help you enjoy the culinary arts. If you just want a Japanese knife "just because", then it might not be the best idea. Do the Japanese knife a favor and get a decent heavy sturdy Western style knife instead that you can toss in the drawer without destroying it. If you truly want to know what Japanese knife is best for you, watch this video completely. Twice even. You will be much more confident in what you want and/or need from your knife. Thank you so much for such a great video.

[mrobie]

My Japanese knife journey started yesterday at Costco when I saw a Miyabi knife for the first time. One thing led to another and now here I am fully committed to learning more. The aesthetics and precision craftsmanship of Japanese knives are a thing of beauty. Now I find myself obsessed. Just what I needed.

[dylancoleman]

Best Japanese kitchen knife video I’ve seen yet. I wish I was nearby because I could use your match making expertise. Never had one and it’s time. I just bought a guided knife sharpener and some diamond stones. I learned a lot from your video. I’ll be getting a good cutting board soon. Thanks

[edwardrutledge]

What a heroic effort; I’m sure lots of work went into writing, editing and producing this tutorial. The subject has fascinated me for a few years, I can’t get enough input. Yours are always fun plus chock full of good info. Thank you!

[victorchumacera]

THANK YOU FOR SHARING YOUR REVIEWS OF JAPANESE KNIVES!

[benjohnston]

Smashed it. That’s a superbly informative video. I’ve always used European knives and been somewhat reluctant to go Japanese. Going to splurge

[yuda]

Hey, this is the best video I've found on Japanese Knives. Thanks a bunch. Do you also work with businesses? I might be interested in selling these knives to customers. But that would of course entail different rates, I don't know if that would be profitable for you as much.

[Andersonairchris]

Tons of information and awesome video in general, however i still don't know which knife to buy lol

[MrLoam]

Harder steel = more edge retention is true only when comparing the exact same steel with two different heat treatments. Actually, high alloy steels (stainless steels) generally have more edge retention than low alloy steels (carbon steels), because they have more carbides.

[truesight]

Whats the best knife for fruits and vegetables including hardier fruits like pineapple, melons and ones with thicker skin? Thanks

[OpenSesame]

Which Japanese kitchen knives should you get? All of them!!!

[prayudhagalasatria]

Pencerahan buat saya yg pengen punya 1 Japanese knife

[TheRaymondjarman]

Ik zal graag mijn eerste japanse mes willen aanschaffen. Kan jij me er misschien bij helpen of op weg helpen.