Best steel Chef Knife - Japanese vs. German Knives

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Chef Depot inc. Best steel Chef Knife - Japanese vs. German Knives

#Japanese vs. #German #Knives #reviews #trends #fyp #videos #cooking #kitchen
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I'm telling you man, no amount of paper slicing can do the justice for how sharp this knife is, I own two of these brands at home, both can pop hair with their mirror polished factory edge, that's my first and only experience with production knives, and I have a big collection of high end knives!

tacticalnow
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Yaxell, 69 layer RAN. I wouldn't swap my Yaxells for anything. I will try the GOU 101at some point, but I'm absolutely content with my RANs.

pencils
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not just 101 layer, but 101 layer with an SG2 core. harder and less brittle than VG10

hrhamada
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Just love my 161 layer Nakiri super gou. The globals don't get often used now.

marcjudge
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How often do you have to sharpen this knife? I mean, if this knife is used in a pro kitchen, how long does it stay sharp? And finally, the knife is single ou double beveled? Thanks in advance!

AndreLuis
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The best steel is super blue or white#1(in the hands of the best blacksmith)

sp
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Is this reforged Damascus or a steel look a like?

spencerbrice