So You Want to Buy Your First Japanese Chef Knife?

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With over 20 years experience with Japanese chef knives, Oakridge BBQ's Owner and Master Blender Michael Trump gives his recommendations for what he thinks you should pick for your first Japanese chef knife.

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This is the third Japanese knife show I’m watching in a row, and they all have bandaids on!!! Lol

niko
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I am a 55 year old chef c.e.c been cooking most of my life.I literally just learned so much.
Thank you so much.

tomlightlight
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I was not expecting this to be such an good video. I have spent a few years learning about Japanese knives and steel. It was hard to lean and there was no good starting point. It would have been a HUGE improvement for me to watch this video before going down my misguided learning path. You introduce people to the concepts, you talk about geometry and steel and explain why it matters, and you minimize the jargon. This is the best introductory video to Japanese style chef's knives I have seen. Well done, Michael!

andyrichardson
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I am Japanese and I love knives very much. Thank you for your wonderful video on Japanese kitchen knives. Your pronunciation of "blue paper super" is perfect.
Misono is a brand with a huge following among professional chefs in Japan. It is a leading manufacturer in the area known as Seki, which is famous for its cutlery. I am happy to see Misono featured in this video.
The quality of stainless steel is becoming very high these days. Some can have blades as sharp as carbon steel. It is also easy to sharpen. If you have a chance, please try the gyuto with Ps60 material of Kanehide brand.

kanatoko
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What a awesome informative video! Your information helps me a lot to make the right choice!

MrRepsie
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Great information for me since I'm a first-time buyer. I can now do a reasonably intelligent search for a gyuto knowing what to look for and what to avoid. Thanks for putting this together for all us beginners!

KarlBeeThree
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Great content, thx a lot! Im checking for my first japanese knife:
on top of the list currently: MASAKAGE YUKI santoku (Shirogami (white) carbon steel and clad in a softer stainless steel), and secondly MORITAKA AS KUROUCHI GYUTO 240MM. whats your opinion/experience on those two?

jai-okyp
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Mike, this was such a good introductory video on the subject. Thank you!

NoMeWithoutYou
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Great video. I remember out of culinary school 15 years ago my family gifted me a Shun Premier 8” chefs knife..I was blown away by it but that started my interest in true Japanese knives. My first was the Fujiwara HC and I couldn’t believe how great that knife performed and how cheap it was in comparison. After working my way up from prep to sauté I made enough money and got a Tanaka wagyuto that I have to this day and I still use at home since I’ve changed careers.

GABD
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Awesome video! I just got two jobs both in Japanese cuisine about four months ago, and I just recently thought of getting my own knife. The co-workers for one of my jobs encouraged me to get a knife of my own, and they sent me a list of possible options. I ended up choosing the Fujiwara Gyuto Carbon Steel 210mm, and I just purchased it right before watching this video! I wish that I could've chosen the 240mm as you mention since I do love my knuckle room, but I'm glad that the knife in general is one that you recommend. Thanks for your video!

SodaPeeps
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Good video, just want to comment that Zwilling is the original name of the German knife company founded by Peter Henkcels and the J.A Henckels was added by his son Johann Abraham Henckels born in 1771.

KS-gnro
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Best buying guide out there. This is beyond excellent! It is so informative and dead on accurate. I have my second j, knife now. The first one was stainless and the second purchase was steel. I’ll definitely stick to steel. The care isn’t a big deal, but you do need to treat them nice. Thanks!

misskfountain
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Thanks - for someone who knows nothing about Japanese knives, this was very helpful.

jasoncartwright
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Thank you for your review and explanation.. very useful 👍👍

HovingtonInstruments
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I typically find that most people get this subject very wrong. I have to say, you did pretty darn well trying to cover a lot of ground in 30 minutes lol. we could easily talk for days about all the nuances of knives. good video

jiv
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Thank you so much for your video
I bought 3 high carbon steel knives that you recommended
Looking forward to your how to take care of these knives video

mab
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Nothing better to feel the bolster comfortably pressing your finger and the plesent filing of the German made handle. You can chop and pork ribs with them too and just ro abuse it like crazy and the knife is still there for you ready for service!

yordantomov
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What a great video. I would have saved some money if I would have saw this last year. Thank you for all the info, very well done.

rustymac
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I started with one and told myself i wouldd stick to one, 4 months later I've got 7. The Nakiri is underrated!

kevintrang
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You did a great job with pronouncing the japanese names !

penelopepiper