A Knife for Beyond Culinary School

My guest today is Vincent Kazuhito Lau, Korin’s Knife Sharpener. As the main sharpener, Vincent offers small hands on knife sharpening classes in-store as well as demonstrations at restaurants and culinary schools all over the world.
Show Notes:
Vincent on IG: / vincentsavesknives
Shop Korin (20% off!): korininc.pxf.io/justin
Royal Blue Mahogany Series: korininc.pxf.io/kjJ2yv
Korin Mahogany Royal Blue Inox Petty 150mm: korininc.pxf.io/DVRdYG
Togiharu Molybdenum Series: korininc.pxf.io/EaRdr9
Knives I've reviewed on the channel (many from Korin): geni.us/chefkit
Why Some Japanese Knives are Actually a Screamin' Deal w/ Vincent from Korin : • Why Some Japanese Kniv...
Check out the full episode here: • Knife Buying Guide fro...
Audio Only: theemulsion.simplecast.com/ep...
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Emulsion geni.us/emulsionpodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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[@justinkhanna]

Don’t forget to leave your questions below about the Royal Blue Mahogany line! 💙🔪

[@crestwoodchef]

loved the video

[@mikestanley4457]

Misono Moly 210 gyuto is a great place to start. Once you upgrade it can become a beater knife in your kit or a line/service knife. Or if you are really nice it can be the loaner knife you lend out when someone forgets their roll.

[@justinkhanna]

LOVE the loaner-knife move...it's a great way to help out a stage or student that gets paired up with you and makes them INSTANTLY more invested in making prep top-notch.

[@philipp594]

I love the feel of walnut, but why not go for micarta with a stainless blade? Seems to make more sense to me. Otherwise it looks really good. I like the profile - very similar to Bob Kramers, which is Amazing.

[@aashaysavla]

Another great video thanks JK. This reminded me I need a lesson in sharpening - you have video on this too right?

[@justinkhanna]

Whole playlist!!

[@SpencerDunnison]

I made the jump to a Masamoto VG as my first school kit upgrade. I agree with Vincent on being nervous about sharpening it because I didn't feel my sharpening skill was high enough and I didn't want to mess it up. Gave Korin some good business though having them do touch ups on it!😂 For full review of the Royal Blue Mahogany line, maybe talking about edge retention and ease of sharpening? And talking about comparison of sharpening between it and a typical culinary school kit knife (Mercer for example) since the target audience is first upgrade?

[@justinkhanna]

Totally - I hope it actually ends up being similar in sharpening ease but BETTER in edge retention, but we’ll see…

[@eliastorres7990]

Love your videos!

[@justinkhanna]

Love having you watch, Elias! 👊

[@ajkohkoh3921]

Hey I followed your advice and got dashu for my hair and I love it.... Untill about an hour into service the wax basically melts and my hair is no longer neat. Am I doing something wrong?

[@justinkhanna]

Huh, weird. Can’t say I have that issue, even in hot weather or near a grill. Might be that you aren’t using enough or you’re using too much? Hard to say…

[@dimmacommunication]

I own different expensive knives but still my beloved one is the Victorinox 8"

[@justinkhanna]

Nothing wrong with that workhorse!

[@kobegaming5614]

For someone who isn’t in school and is still early in their career as a chef is there a certain position or salary they should wait for to justify purchasing a knife?

[@justinkhanna]

Depends - obviously don’t go into crazy debt to buy a $2000, handmade, one-of-a-kind knife cause that’s a bit early 😭 but you’re choosing to be a professional in the industry, and you use tools for your job. I have a video all about my “20% Rule” for saving money and experimenting on gear that I used early on when I was in the same place that might help. But otherwise, there’s never a “day when you arrive and the culinary kings bestow on you the right to a knife” - take Vincent’s advice, and when you’re ready, buy something you’ll love that you can take care of and learn with that 👊

[@MrTgcantelo]

How is the edge retention with Aus-8? congratulations on becoming Korin affiliate!

[@justinkhanna]

Thanks Tobias - will definitely include steel performance in the review!

[@redangrybird7564]

I have a Kiwi brand knife and it serves me well, seriously 😁

[@rhysduncan4409]

Does korin deliver to the uk

[@justinkhanna]

They have an outpost in France that might!

[@Vivicloud01]

What knife would recommend to start with that's below 100 dollars?

[@justinkhanna]

I have a super popular video I did on the Victorinox Fibrox Pro - otherwise the Misen knife tends to be a popular choice! Otherwise, Korin has a really small and nimble 7" knife from Suisin available around that budget: korininc.pxf.io/do3z5j

[@Vivicloud01]

@@justinkhanna I'm just looking for a knife that will be a good beginner one that if i mess up trying to sharpen it it wont be that bad. Around the 50-60 dollar range.

[@tak0yak1]

Her name is not Soury, dude. It's Sa-ori. And to Japanese people, this MATTERS. Cheers from Ishigaki-jima, the furthest South you can get in Japan. (well, not actually, Hateruma is further, but there's almost nothing there). I've got a wagyu yakiniku restaurant and boutique hotel here. PM if you are ever interested to come!

[@justinkhanna]

Would love to come visit!

[@samysiahaan]

Ninja creami review?

[@justinkhanna]

I’m scared if I get one I’ll have to buy a whole other freezer cause I’ll use it so much 😭 but yes I need to!

[@samysiahaan]

@@justinkhanna self control exercise. Two birds with one stone ;)

[@justinkhanna]

Also might include a freezer review 😎

[@crowone1293]

Is this a commercial

[@justinkhanna]

This is a Wendy's

[@bkhender4197]

cant trust reviews from sponsors

[@justinkhanna]

Like the several videos here on the channel where I say BAD things about the knives in the reviews? Sounds like you might’ve had a bad experience with other channels, but I’m always honest and transparent in my breakdowns 🙌

[@justinkhanna]

Appreciate you watching BK!