I appreciate you taking the time to watch and leave a comment. Happy holidays!

😂

I have one of the AS Takeda gyutos. But some have even older vintage models.

Thank you so much Nicolas. I own three Denkas. 210 gyuto, 165 nakiri and 150 petty with lacquered handle. Come find me on IG if you want pics.

@@KitchenKnifeGuy Awesome! Do you remember what you paid for the gyuto? EDIT: and followed!

And also, what makes you such a fan of the Denka? They are very expensive, almost seem overpriced. What are your thoughts? Are they worth it? If so, how come and how do they compare to similar quality, but lower price?

@@nicolaskeith8945 Checked my spreadsheet. Purchased just the blade July 2019 for 56k Yen. I really need to make a video about worth vs value. My handmade vs factory made touches on it though. To ME, it is worth it. To most I would say no. Why? Because you get way more value out of a Koutetsu for instance, with insane sharpeness and a laser profile. I love my Denka because in an unexplainable way, it feels different in my hands than most of my other knives. It is insanely sharp using one of my favourite steels: Aogami Super. The balance point for my hands is second to none. Love my custom handle. Love the tsuchime. Love the kurochi. Love the raw feel of the whole blade, profile, etc. Great edge retention. BUT, for the money you can get knives that feel just as sharp. If one is obsessed with TF knives then this is the pinnacle.

Hey man, thank you so much for the super DETAILED comment - love that shit! 😀 I do try to balance high quality, educational content with a slice of humour. That's just how I live my life. To answer your question about plastic cutting boards vs wood vs bacteria. Others might have different opinions here, but sharing mine. Technically, the only 'bacteria' you need to worry about would be from cutting raw meats on your board, not veg. So let's start there. If you butcher a fish on your wooden cutting board and wipe it clean with a warm cloth, technically you haven't really done anything. As in, you cleaned it yes but didn't disinfect. Hot water and soap is a 'deeper' clean. The hotter the water, the closer to disinfecting you get killing bacteria. If you do that on your wooden board, you are going to rob it like crazy of moisture and will need to give it a deep moisturizing treatment afterwards. Which is why plastic is almost better in that case. You can put harsher chemicals on it to disinfect. On my end, I do hot water and soap and call it a day. Some will argue, and I don't disagree, that in a plastic cutting board where there are more cuts present, it's give bacteria more places to live. Not wrong! But they are easier to disinfect. The solution perhaps between both of these scenarios, the Parker Asahi boards I have been using. A very dense synthetic rubber, super easy to clean and bring to the sink AND because it is so dense very few cuts IN the board. Hope this helps.

I like that they have an extra tall version for the 210-270. This way whatever your flavour is you can still get it extra tall.

@KitchenKnifeGuy 270mm extra tall ! 😆😆 That's crazy

Yeah these knives are ultra sharp. Great performers. Yet have a nice sturdy spine which I love.

Oh man don’t think I’ve seen a Shiro Kamo Hakata. Would love to see it. It’s funny because I just posted a reel about Shiro Kamo a few days ago on my Instagram.

Pinned. This comment is too good.

Is S35VN going up in price? I’m behind on my reading up on what’s going on in the steel world. But yes Apex Ultra is a fantastic steel and I highly recommend it. My favourite steel outside of the Japanese Aogami Super.

@ Crucible who manufactures S35VN, Magnacut, and a bunch of other supersteels is on the verge of chapter 11. I’m scrambling to get custom reblades for my daily carries and a filet knife for the boat now. S35VN was my go-to steel for kitchen cutlery since it was the happy medium between high hardness and corrosion resistance

Yeah thought so

Thanks buddy. Glad you enjoyed it and happy holidays to you and the fam jam.

Thank you so much for the looove. Really happy you enjoyed it! Same to you. Wishing you and your family a happy holiday season filled with cheer and great food.

The longer you’ll stay in this business, the more likely you are to come across unicorns and the more likely you are to dish out the big dough for these.

Santa, this man has good taste. Give him what he wants! 🤓

@@KitchenKnifeGuy that Shiraki 300mm really looks like the perfect fit for my needs. I’ve been searching for awhile but found the right combo of words to stumble on your channel earlier today and this one really solidified my choice on a yanagiba while also ensuring a little extra blade won’t hurt.

Well now I’m curious, what words brought up my channel? It’s good for me to know so I can make changes to channel keywords if anything.

@ long Japanese single bevel blade raw meat, in that exact order. I had to dig as usual but it was the first time I found a video that helped in my hunt. It’s tough to find the right videos since I’m looking to use them for somewhat unorthodox purposes.

Richard, thank you so much for accompanying me on this journey 🙇. Your appreciation for what I do makes it all worth it.

Thanks Cynthia 😀 The gyuto is amazing.

One delicate, one made to be put through the ringer.

@KitchenKnifeGuy the shig is going to have great patina

@@Steelforfood I've been using it non-stop since I got it, pretty much. And man the kasumi finish is still kicking hard. Such a great knife!

😂

A takohiki is just a variation of a yanagiba in terms of the tip and profile. So technically but would operate similarly. But the single bevel nature of both may not be so happy with going through the crust of a homemade bacon as opposed to a sujihiki. If the bacon is still super tender since smoked might as well use a yanagiba over takohiki.

@ I cold smoke and trim the skin off before curing so there’s no crust. Yanagibas caught my interest since the single bevel side would face the slab and theoretically wouldn’t squish it at all while the other sheds each slice, just unsure since I’ve never gotten one in hand to feel or test.

Yeah if no crust then a yanagiba could work really well. I’ve used one to portion pork belly for fun so same principle and it was great. A thin sujihiki though is also an excellent choice given yanagiba is more fish focused.

@@KitchenKnifeGuy appreciate the insight!

I thought it was a banger of a last video at least from a content perspective. Glad you enjoyed it.

Man that’s a great idea. My wife loooooves a prime rib. Our holiday menu is already done up but I’ll see if I can sneak this in. Thank you for the suggestion ♥️

Thank you for your continued support.

Let's goooooooo baby!

You're right about that. Whether semi-stainless or full stainless, oxidation can still occur. But at a much slower rate especially if cared for like a high carbon steel knife.

In 2025 likely. Have so many knives I still need to make a video on so if you hit me up on Instagram I can share those details now instead if you’d like.

Ayooo great to hear. I have a favourite as well in the synthetic department lately. One of my last videos if you have a chance to watch.

I have quite a few cutting board videos so there’s something for everyone out there. That being said I absolutely did need to make a video about these boards. To describe what they are. The differences between lines. Colours etc.

@@KitchenKnifeGuy I think my problem was mostly with the title..7 boards reviewed. but there is just 2-3 kinds.. id name it all kinds.. or just asahi boards comparison, what board do u need? something along those lines. Also most people want to know what is the difference if I buy like a hinoki board vs a asahi.. or a hasagawa.. for example.. but u have other vids for that i might give it a look!

Ah yes good point about the title. Totally get that. Sorry for the let down. I have a video about different material boards and my ranking of them at the time called “my favourite cutting boards from worst to best.”

Yeah the random stuff that comes out of my mouth…

haha a headboard. that's hilarious. maybe that's what Parker Asahi will do next. ☺ Good question about weight. My scale is too small for that to work but I shall go look for the information online, and if I find it, drop it in the video description.

that WOULD be an EXCELLENT use of it!

my fear exactly haha. For the most part, a wet towel can do. But for big jobs, it might be a disinfect bathtub, than clean it there while it is standing haha. My sink is DEFINITELY not big enough.

Huuuuuuge board

Appreciate the heads up. I too suffer from mild intestinal problems so dually appreciated. That was my first RUTABAGA and I have peeled it since.

@KitchenKnifeGuy They are very tasty especially when you mix in a little bit bacon and a little bit of brown sugar with the heavy cream when mashing

@danimom7313 oh man never heard of that but sounds right up my alley. Thank you so much. Will give this a try. Pancetta on my end instead of bacon but same concept.

Thanks man. Much appreciated. Glad you liked it 😀

I unfortunately cannot state yet what will become my new time suck. On KZbin my frequency hasn’t been too consistent given my life has a chaotic schedule 🤭 actually it has no schedule maybe that’s the problem 😂 IG will see few posts this month and as for KZbin two videos left this year. I am trying to be consistent with publishing date and time. Saturdays 12pm est.

Oh you know I will my man

He is my one true love

I got you! Here's the thing, I understand WHY you may be a little disappointed, but don't be. It is a knife ground, polished and sharpened by a legend. The reason I had to mention it, is because it is wrong for vendors to lean into this mystique of just saying all the time, "this knife is hand-forged, this is a hand-laminated damascus knife", when it isn't. By saying that, they feed into problem. Myojin-san has been very clear that this is not a handmade knife, nor or any from his Riki Seisakusho line. But he is powerless on how vendors describe the line when they put the description up on their website. So rest assured, this is a quality product, but at least you know the truth.

You’d have to go check the website. I’m not sure. But don’t think so.

Thanks man

Typically yes. Sometimes even prelam and stamp cut costs more because of the brand. But typically that’s a rarer occurrence.

And I’ll keep saying this, that piece of rubber for a handle has no right being that sexy and comfortable to hold

One of my most prized of all times

Thanks man. It’s a great knife. Very high performance. Myojin grind and sharpness and that handle is way more comfortable then it should be for being rubber 😂 best part is everything you want can be bought off of Bonsai Boys Trading. One stop shop.

Easy peezy. I bring it to the sink pretty much every time and just rinse it with hot water and the soft side of a sponge. When I think it needs a scrub I’ll use soap and green side of the sponge. Grain is tight and doesn’t need any type of maintenance solution.

@ sweet so no need for me to get one these board scrapers?

I haven’t had to use one. Material is so much denser than Hasegawa. If a stain is really stubborn I guess you always could but hasn’t happened for me yet.