Love it! Nice lineup. Next time, I'd love to see an in-depth look at the deba in action, perhaps some different styles/uses. Thanks ya'll!
@KnifewearKnives2 жыл бұрын
We'll make it happen!
@dannyseo67592 жыл бұрын
@@KnifewearKnives Yes, Deba please! 1:15 Arrgh! A little "Pirate Duck Action".
@bobdobalina86802 жыл бұрын
This is next on my list
@snaponjohn1002 жыл бұрын
Great video, Mike. I just received my large Larch cutting board. I wanted to make sure that I didn’t ruin my first knife right off the bat. Now I’m saving my money for my first Japanese foraged Knife. It will be a Gyuto. Keep up the great work. John
@KnifewearKnives2 жыл бұрын
Fantastic, congrats on the new board!
@1minutecomicswalahollywood6482 жыл бұрын
Thank you, very much. Nice channel. This video was very much needed.
@KnifewearKnives2 жыл бұрын
Thank you!
@daltonphillips96242 жыл бұрын
I have a blue steel gyuto knife with a HRC of 64-65 which I use strictly for Vegetables or boneless meat. However all my other knives are misono UX10s, including my honesuki. They have a HRC of about 60. It’s much easier to use a knife and not worry about it chipping when working in a professional kitchen
@andrewm11362 жыл бұрын
Love my newer Moritaka AS Ishime Honesuki but it was nice to see you using my other one, the Masakage Koishi .. such great tools!
@KnifewearKnives2 жыл бұрын
Right on! Glad you enjoyed it!
@rggfishing52344 ай бұрын
Thanks for the demo. Debating whether to get a single or double bevel honesuki.
@KnifewearKnives3 ай бұрын
It's totally personal preference, they both work great! That said, I find double bevel more versatile and better for trimming meat as well.
@fourgedmushrooms5958 Жыл бұрын
Nice 👍 i like it! I'm putting on the making list! Looking for interesting kitchen knife designs at the moment. Making some nice ones 😜
@gmanGman120072 жыл бұрын
Great job having different knife for duck and different for Fish.. Geeeez
@renzwerkz69992 жыл бұрын
Hahahahaaaa... this one is really fun to watch.. i think you did a great job there Mike.. 😁😁😁
@troyb60362 жыл бұрын
The camera man did a poor job kept moving the camera away when we needed to see the cutting motion and other important parts
@markust89042 жыл бұрын
that was a good demo of the Honesuki, I love my Masakage Koishi! so versatile.
@jazz37rio2 жыл бұрын
I just picked a Honesuki up for the diversty of the knife you demonstrate in this video.
@KnifewearKnives2 жыл бұрын
Hey, that's awesome!
@ericbc72 жыл бұрын
no mention of many Honesuki's being single bevel and thus right handed (or left handed if bevel on other side). thanks for the video.
@Whatisthis942 жыл бұрын
Great stuff - thank you. Been using for a while but never learned to use the heel they way you showed! Also, loved the music - guessing it’s Rush, Saga or another Canadian band?
@Gnomewutimsayin2 жыл бұрын
Snobs/ hipster chefs will look down on this but these are super underutilized by the limits of tradition! I personally use a garasuki as my multi protein tool, sometimes paired with a petty makes for a speedy prep breakdown! Cheers
@KnifewearKnives2 жыл бұрын
That's awesome, that's such a great knife!
@SalVitroNY11 ай бұрын
Mike you rule whenever I see ur mug in the thumbnail I click to watch. The background music for Masakage vs duck pirate didn’t match it was giving me anxiety had to down a Valium with a double vodka you guys are killing me with the bg music choices. I would’ve like to know more about steel types & Rockwell hardness theories on this specific knife when using specifically for poultry as intended? Nonetheless you the goat Mike 🐐
@Marius-Marius2 жыл бұрын
Well done. Nice professional knives collection 🙃
@KnifewearKnives2 жыл бұрын
Thank you!
@elakefever214 Жыл бұрын
The grain on that cutting board is gorgeous❤. Where do I find one like that?
@KnifewearKnives Жыл бұрын
You can grab one here! knifewear.com/collections/larchwood-canada
@edro38382 жыл бұрын
Good review, good presentation!
@KnifewearKnives2 жыл бұрын
Thank you!
@johnniemiec32862 жыл бұрын
Hey Mike, thanks for showing a honesuki doing some things other than poultry breakdown. I had actually been wondering how well it worked for other tasks. My wallet curses you.
@KnifewearKnives2 жыл бұрын
Hahaha, glad we could help!
@Magwin3002 жыл бұрын
Good job on that fish 👏🏻 Btw, I like that end grain cutting board - who makes that?
@KnifewearKnives2 жыл бұрын
Thank you! That's from Larchwood: knifewear.com/products/larch-wood-end-grain-cutting-board?variant=31481466322992
@fourgedmushrooms5958 Жыл бұрын
Yea nice 👍
@jmadd10002 жыл бұрын
Great video Michael. Love my masakage. Will a duck still have the oysters?
@KnifewearKnives2 жыл бұрын
Thank you! Indeed they do.
@marcosmartinez7020 Жыл бұрын
Ho-nes-ki pronunciation in Japanese. great video.
@thomasd17795 ай бұрын
Warum man das ganze jetzt mit Heavy Metal Scheiß untermalen muss, erschließt sich mir nicht. Typ ist sympathisch, Video interessant, Messer super, Danke.
@GuitarsAndSynths8 ай бұрын
I need a honesuki as cleaver is nor precise enough for getting meat from chicken bone
@DannyNorway3 ай бұрын
Isn’t honesuki also traditionally single beveled knives ?
@KnifewearKnives3 ай бұрын
Sometimes, but not specifically!
@donpenney81392 жыл бұрын
Hmmmm, you may be right... Maybe I *do* need another honesuki...
@rautateemu2 жыл бұрын
I like that pirate 🦆
@rossanderson41562 жыл бұрын
Quick question, would a Gyuto with a thicker blade and a hard steel be able to work more or less the same way? Not as easy of course but same techniques and everything
@KnifewearKnives2 жыл бұрын
Absolutely! A Gyuto is a very versatile knife, and with the right technique you can perform any of these tasks with a Gyuto.
@Anarchsis2 жыл бұрын
Could you review a Hankotsu please?
@KnifewearKnives2 жыл бұрын
We love them! Mike has one on his wall. We know them by the regional name honesuki maru, and they're fantastic. Especially for whole animal butchery!
@rickdoehler5022 жыл бұрын
Do you ever chip the blades on the cutting surface?
@KnifewearKnives2 жыл бұрын
Not unless you run the blade into the board aggressively, generally softer hardwoods are fine!
@kangmi26 Жыл бұрын
How to sharpen it ?
@KnifewearKnives Жыл бұрын
We've got a whole playlist on sharpening, feel free to check it out!
@johnhoward32712 жыл бұрын
You found a $500 knife , but couldn't find a $5 chicken to butcher with it ( kinda ironic don't Ya think ) LOL
@KnifewearKnives2 жыл бұрын
So true 😂 That's what happens when you work in a knife shop and grocery shop last minute!
@raymanguino7696 Жыл бұрын
Did you switch to a bunka at 11:30?
@KnifewearKnives Жыл бұрын
That's the Fujimoto Honesuki which certainly looks bunka-like! knifewear.com/products/fujimoto-nashiji-honesuki-150mm?_pos=1&_sid=edf7816d0&_ss=r
@xxDuhamelxx2 жыл бұрын
Now I'm window shopping for a Honesuki.... my wallet hates you.
@KnifewearKnives2 жыл бұрын
Sorry 😉
@81Garret Жыл бұрын
Honeski is the proper pronunciation
@81Garret Жыл бұрын
Like ownski
@davidedimiccoli96422 жыл бұрын
The knife for the beef and onion that you used is a kiritsuke not honesuki
@KnifewearKnives2 жыл бұрын
It certainly looks like one! It's actually this Fujimoto Nashiji Honesuki: knifewear.com/products/fujimoto-nashiji-honesuki-150mm?variant=896652050460
@TrondHulaas2 жыл бұрын
Great video except for the annoying background music.
@andrewm11362 жыл бұрын
Please learn how to cut an onion .. Lordy please! ... Great video Mike!
@jeremieboudreau2012 жыл бұрын
What about the onion chopping ? He did a great job with it
@KnifewearKnives2 жыл бұрын
😂
@jays34382 жыл бұрын
because there's only 1 way?
@Owieczkin2 жыл бұрын
@Andrew M the onion is chopped up, and his fingers are intact, so his method works, doesn't it? Seriously, the only thing keeping Knifewear from telling you to bugger off, is the fact that they are trying to sell stuff
@2adamast2 жыл бұрын
In my eyes it was following "the" youtube standard. Now I am curious is there a new standard or people insist on finer details.
@tbpom10032 жыл бұрын
Great instruction. I just point out one thing because it really ruins this great demo video. I understand your enthusiasm to make this video super cool, but you move your zoom camera too much. Especially fast zoom in and out in one cut is a really bad idea and make viewers dizzy. The panning, zoom in and out speed are way too fast. Can't even see what's going on. I mean, this is an instructional video, right? not a hollywood SF movie. Please relax and be still. The quality of this video comes from what you teach and people learn from it, not cool camera skills. Oh and another good thing to check is, when you use multiple cameras, please check the color temperature and make it even through the cameras.
@KnifewearKnives2 жыл бұрын
Thanks for the feedback! This is definitely an issue we noticed and will be addressing on future videos.
@arturobayangos122310 ай бұрын
very dizzying video . camera keeps on moving . not entertaining.