How to Choose Your First Japanese Kitchen Knife

How do you choose your first Japanese kitchen knife? Choosing your first kitchen knife is an amazing feeling and finding what is best for you, doesn't need to be a daunting task. Whether you like a heavier western handled knife or a lighter Japanese handled knife, Kevin, the Knifewear CEO, breaks down the different options, helping you find a blade that inspires you the most.

Knives in the video:

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[royalcityjazz]

Somebody get this man a lav or boom mic! Great set up - great lighting - and awesome content - the sound? NFG!

[NodakSavage]

Been window shopping online now for about 2 weeks. Watched countless videos and read many write ups about the variations in knives. I've got about a $300usd price range and this is what I've kind of set my eyes on.

Option 1 - FUJIMOTO KUROUCHI-FORGED GYUTO 240MM & FUJIMOTO KUROUCHI-FORGED SANTOKU 165MM

I like this option with the idea that I can get two knives.

Option 2 - MORITAKA ISHIME GYUTO 240MM

I like this option because I'm saving a little money, also I really like the idea of a collar on the handle. Down side is I can only get one, however is quality over quantity better here.

You guys are going to be getting a sale from me regardless, just asking for a little opinion based on what I've said here.

[ThrowingItAway]

Thank you for providing an outlet for all these small makers. I greatly appreciate the selection and variety of knives that you have for purchase.

[G.Patrick_Johnson]

I just received your Knifenerd book today. What a masterpiece -- folks watching this, buy the book!

I will be reaching out to you when I want to buy that special Gyuto. Before I do, I have a large, and very comprehensive book to read so that I do not sound like a dork when I am on the phone with one of your fine employees.

[stevewebber]

Pretty good summary of things to look for.
Personally, while I like knives to look nice, functionality is my focus.

Two other factors that I look at in knives, is the blade geometry, and the bevel grind.
Slicing knives that are too thick to slice cleanly, drive me nuts. Granted, better brands are less likely to make blades like that.

[ladallance]

Very interesting video, i agree with what is said, just one more thing the choice also depends on your cutting technique, if you are used to rock chop it is better then to buy a gyuto or a santoku with a pronounced belly, otherwise you will damage the blade using rock chopping motion.

[rotemshoshani]

Is that you Kevin?! You look so different than from the Springhammer movies. Love that mustache!!

[lukeh]

Is the knife that is 5th from the Left behind Kevin a Sakai Takayuki Homura Kogetsu 210mm by Itsuo Doi?

[shawnzy]

What are you talking about?! Guitar players buy strats all the time... Haha