Pro Chef Tips.. Are Japanese Knives Overrated?

What Knives should you get if you are new to cooking or starting as a beginner chef? Today we will discuss just that! and also some makers and Japanese knives as well!

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🛒KNIVES & SETS TO BUY:🛒

▶Victorinox 10-Inch Chef Knife:

▶Victorinox 3-Piece Paring Knife Set:

▶Victorinox 7-Piece Knife Roll Set:

▶Mercer 13-Piece Culinary School Kit:

▶Mercer 10-Piece Forged Knife Bag Set:

▶Dexter 9" Flexible fillet knife:

▶WÜSTHOF Classic 8 Inch Chef Knife:

▶ZWILLING J.A. HENCKELS 3 Piece Knife Set:

▶MIYABI 5000MCD 8-Inch Chef Knife:

▶Global 2-Piece Set Chef Knife / Petty Knife:

🛒SHARPENERS:🛒

▶WÜSTHOF 10" Honing Steel:

▶Global 8.5" Honing Steel:

▶Easy Knife Sharpener Adjustable:

▶KING 4 Whetstones Set with base 220/1000/4000/6000 Grits:

▶KING Whetstone Starter Set 1000/6000 Grit:

🛒MY KITCHEN EQUIPMENT:🛒
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[ThomasRonnberg]

What i would say with over 20 years of knifemaking experience is that the most important knife in your collection is a sharp one. Even cheap 3 dollar second hand stainless steel chef knives are often far superior in metallurgical properties than amateur hand made knives. Just the nature of the industry. Get whetstones and learn to sharpen and maintain your edge before you buy nice knives. From the coarsest stones to the finest stones.

[talhaselimacar]

I love how you mentioned that what matters most is the usecase. I myself usually pivot between my chinese cleaver, a kirisame and a santoku for my personal main knives. Kind of funny how its a mood thing sometimes too

[atthelord]

I use Victorinox knives- both chefs and pairing. Many chefs I’ve spoken to in London have told me they use one themselves and that they can be used “roughly” and still last a decent amount of time.

I’ve used both Wustoff and Miyabi and found Japanese knives to require more skill and well trained technique to use well vs European knives which I found to be more beginner and finger friendly.

Money aside, long term maintenance should also be a consideration prior to buying.

[m.a.]

Victorinox paring knives with the molded grip are a commodity in Switzerland. The can be bought in every supermarket and cost usually below 5 CHF/€/$. They are present in every household and are called "Schnitzer". I have a dozen of them in my drawer, the original short, the long version, serrated, shaping... I use them a lot, also to just open up vacuum bags etc. To do serious cutting I use the santoku a lot.

[simonwood]

Great video. If anyone needs a sharp, reliable knife, it is a butcher and their knives tend to be as cheap as chips. But, they use a steel nearly every minute. My worst ever purchase was a global diamond steel (today's rrp is £300, Eur 350, $385) it sits in a drawer. Perhaps my favourite is a Victorinox (I think - the logo has long faded) serrated palette knife.

The key thing is learning to maintain an edge on a knife is the most important thing. A cheap, sharp knife is a lot better (and safer) than a blunt, expensive knife

[klmnts]

When starting to cook at home, it can be helpful to consider a smaller knife (e.g. 5-6 inch chef's knife or santoku). It's a lot easier to control especially if you are a smaller person and/or are working with a smaller chopping board and kitchen space. It can help build confidence with a knife much faster than with the 8 inch knives which most people recommend.

[shorttimer]

I have recently switched my bread knife with one with an offset handle. I find that it is a lot easier to use, and that I now use it for more non traditional uses.

[sntxrrr]

Pick the knife that feels good in your hand. That was exactly the advise I got when looking for a quality knife at a good knife shop. All the knives they sell will be of good quality, cheap or expensive. Price is less important than how it feels. I actually wanted to buy a Global chef knife, I love how they look, but found I didn't like the weight and shape of the handle and went with a Wusthof instead. A decade on and I am still very happy with my decision.

[venchip]

As an ex chef it’s refreshing to see a colleague explaining about knives truthfully rather than home cook bloggers showing off with their horrendously expensive Japanese knives which they don’t know how to use anyway.

[stephengernenz]

Thx for the review. Chef here. One little beginners secret... I went to Academy Sports and got myself a cheap filet knife in the fishing section. Along with my other beginners knives, I just bought a cheap slide through sharpener and they've lasted me 5+ years. Obviously not as sharp as when I first bought them but still kickin!

[fuglbird]

I'm not exactly new in a kitchen. I'm 65 years young and have been cooking since 1974. I just needed a new knife. I ended up buying a stamped 20 cm German style chef's knife at my local store for $18. It's simple, it balances exactly where I pinch the blade when cutting and it's sharp. At that price I'm not afraid of sharpening it myself when needed. I'm always happy to get good advice. Thank you.

[GoodForYou]

Great video! I would say absolutely spot on info for the home cook. I have around 50 years of cooking at home and have had many knives in that time. The Wusthof and Victorinox are the ones that ive always kept.

[thegreatcanadianlumberjack]

i still have my Mercer knives from when i took Culinary school 10 years ago. They are a great beginner knife and more merciful if your learning to care for them. i remembered Seeing some of the Students buying these Japanese knives but there was one that stood out i could see she was very serious and eventually replaced those knives with a couple Japanese knives and JA Henckles but she knew how to maintain them is what made the difference between having them for show and properly using caring for them and of course get a whetstone and a honing steel to make your knives last longer and the don't forget the Cardinal rule of Knife care never ever throw them in the Dishwasher alway hand wash them. This is a fantastic informative video for Beginners and home cooks to learn about the diffrent types of knives out there.

[nollypolly]

I really appreciate that you recommend affordable knives, especially for home use. I worked in kitchens for 30+ years and most of the knives have been inexpensive (and some as old as I was lol). They got the job done and were no less enjoyable to use (if you can consider chopping 20 heads of cabbage a 'joy' 😂).
Well done! I look forward to your other vids!

[SeraphimCramer]

One other benefit I've noticed of a full bolster is that the blade will somewhat self-align making it easier to get nice, straight cuts.

[TheSlinq]

I know you probably get more engagement on the reaction videos, and I enjoy them, but please don't stop doing the ones focused on your own recipes and cookery tips - always interesting to hear your view on a subject.

[Gsyncro]

My dad grew up 15mins away from Solingen so whenever I travel to Germany to visit the family I make it a point to go to the Henkels factory, they have the shop there where you can even get some B stock for a discount. The steak knives I got, it took me a few years before realising there was a bevel ground on the spine and that tossed them in the B stock bin!!

[sethgaston]

I LOVE hearing advice from professionals. I hope you'll do a lot more of these. Anything kitchen equipment related, best cooking and storage practices, how to meal prep, anything like that would be awesome and I'm sure we'd all love to hear your take!

[fitz]

I have two Chef knives. A Japanese one made by Goko which cost me a fair bit but I love it, and goes back in its box after each use; and also a Victorinox one which is easy to keep sharp, and I use that for chopping things I don’t want to damage my expensive knife with. I also have 2 victorinox paring knives, and a knife that I saved from an old set that keeps a decent edge. Makes such a difference, having sharp knives that are looked after.

[bree]

Thank you for this! A lot of influencers tend to make you want a Japanese knife or cleaver or those fancy metal zigzag blade mashed together ones and it made me feel like I was missing out but after seeing the price I just felt bad. A video coming from you, a professional chef, makes me feel better that what I own is good enough.