Intro to Japanese Knives

Hey folks, thanks for tuning in as always!

In todays video we're going to break down the basics of Japanese knives. If we missed anything or you have any questions let us know in the comments below!

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00:00 - Shapes
4:02 - Blade Construction
5:15 - Steel
6:10 - Knife Finishes
8:47 - Maintenance
9:25 - Sharpening
9:59 - Anatomy
10:54 - Terminology
11:50 - Handles

[SharpKnifeShop]

Have any questions? Did we miss anything? Let us know!

[GrantHendrick]

Great video especially for beginners. I don’t think you explained San mai, warikomi, or honyaki. The knife anatomy section was very helpful. Thank you.

[manalainen]

”Kasumi” is not really a blade finish (such as mikagi, kurouchi or tsuchime, etc.), but rather, a finish of the kireha on laminated blades. Also, you skipped nashiji finish. It would have been goid to show cross section cut differences between single and double beveled knives.

[sgsg]

That was the perfect review of Japanese knives. Very succinct. Great job!

[Jhet]

It's not first black, you're talking about kuroichi 黒一

The finish is kurouchi 黒打, or literally black strike

Migaki 磨き doesn't only mean polish, but it also means brush, as in a brushed finish. This means you don't have to use the Japanese word in this case since it's just literally brushed finish

[richardcotter]

i have a large collection of mid level knives and have noticed that one always 'pings' on the (plastic) cutting board i use. At first use i thought it was chipping but no edge damage seen but it seems to do it ever slice. Any thoughts?

[RobinBartels-iv]

Such a amazing video, not to long, many informations and perfekt to get into japanese knifes. Really love it, thank you😍👌🏻🔪

[okiefreemen]

Crazy man, that was the most well covered and concise video put together on this subject ever, well done. Lol

[richardcotter]

i still dont get the diff between kirutski and bunka

[bw]

Hi, do you think there is too much difference between Usuba and Nakiri for beginner level? I bought a nice budget friendly Usuba (KAI MGR-0165N SEKI MAGOROKU) while not knowing that knife is Usuba rather than Nakiri. Now thinking if I should return it and order Nakiri. I could not find any Nakiri with Japanese handle in my budget (<100 euro). What do you suggest?

[gosman]

You didn't show a boning knife. The first and only Japanese knife I have so far. For trimming all that fat off of chicken, steaks, and brisket!

[michelinman]

What’s the main location in Etobicoke? Or Hamilton?

[philipp]

Most of this doesn't matter. Just pick a knife you find pretty can afford and that is resonably hard. The behind the edge / laser part is the only thing people should know.

If you are looking for any exceptional cutting experience, then it's all about the grind (mostly the primary bevel) maybe a nice distal taper, the profile, the handle fit (to your hand and cutting style) and the finish (rounded polished spine etc).

Knives like that are hard to come by, because knife makers and company's don't like the effort, the cost and the risks / challanges that come alone with grinding a blade that thin.
But that's why it's so hard to beat the Victorinox knife or the Chan Chi Kee KF1301 (the later is my favorite factory made knife right now. my Kramer by Zwilling stinks in comparison).

You forgot to talk about Hamons and non Kanji (Japanese use multiple alphabets) stamps.

[johnniemiec]

Fun watch guys. Just curious, what was the santoku at the very end? The one used as the wa handle example knife. It looked almost Yoshikane SKD like.

[PrecisionMD]

Love it, thanks for the content. Picked up some stuff from y'all! Keep up the great work.

[buckbeans]

I just priced some of the stones both american and japanese and we are talking about spending at least 80 dollars upwards of two to three hundred dollars. Looking at stones that have been severely dished out center, I estimate that up 30% of the stone will be wasted during the lapping period.. What do you suggest to reduce this waste?

[johnniemiec]

Ko-bunka could have gotten a shout out. Any excuse to show a Shibata...

[arturobayangos]

very knowledgeable. arigato pakli buto .

[roospike]

That was even a mouthful for a senior seasoned user. 😄🔪🔪

[quayron]

that is literally single most complete video on entire entiernet, should be used in every japanese knife related source in the planet, thank you its awesome, you very good at cutting the crap and get to the point, wish half the planet was like that 😂❤