Knife Knowledge: Deba vs Funayuki vs Aijikiri (Masamoto KS vs. Yamashin vs. Tadafusa)

Three beautiful knives. Let's compare! First up is the Masamoto KS Shirogami (White paper) #2 165 mm Deba vs. Yamashin Shirogami ( White paper) #1 Funayuki 135mm vs. Tadafusa Nashiji Utility Knife - Wide Petty - Aogami (Blue paper) #2 105mm
Masamoto KS Series Hon Kasumi White Steel No.2 Deba 165mm
japanesechefsknife.com/collec...
Yamashin Shirogami ( White paper) #1 Funayuki 135mm
www.chefknivestogo.com/yawh1f...
Tadafusa Nashiji Utility Knife - Wide Petty - Aogami (Blue paper) #2 105mm
www.epicedge.com/shopexd.asp?...

[@davec3651]

Nice fileting, cool to see these 3 nice variants used. I like a 120mm deba... handy size and still a 5mm spine. Feels like it can do it all on smallish fish.

[@nadm]

I appreciate the compliment. I'm still working on it. I'm glad I didn't mess up too bad.

[@DjJities]

Best informational of a Deba and types I've seen yet!

[@nadm]

Thank you so much. We're on a journey together! God

[@GlennLaguna]

LOL "Japanese people are absolutely cringing right now at my fileting skills" 8:17 LOL Not at all Greg. They are stoked about your passion of Japanese knife culture.

[@nadm]

That was awesome of you to say. I appreciate it. I'm doing the best I can. I don't get to practice much.

[@ciprianmicu5604]

Nice vid, really easy to understand for beginners.

[@nadm]

Glad to hear it!

[@KurtFoeller]

Thank you for creating this video. You saved me hundreds of dollars and taught me several things.

[@nadm]

Well that is awesome. We are all learning together. Thank you for your comments.

[@nouknouks6116]

🤣🤣🤣🤣🤣

[@dirtypp]

Thanks, now I know which to order.

[@nadm]

Glad I could help!

[@staho9796]

Greg masz większy talent zostać tancerką Baletnicą w Jeziorze Łabędzim niż kucharzem ... Biedne ryby w twoich rękach.

[@logicmr.8351]

i have been looking into a good deba for awhile but i really just cant decide what length or steel i should go for, right now i am thinking into going to the shirogami 165 for all purpose use in terms of fishwork and some poultry butchering, maybe a little veggie. do you have any recommend?

[@nadm]

That's what I have. I have 165 mm Masamoto KS Shirogami #2 I think that is a good all purpose length.

[@logicmr.8351]

@@nadm thanks, u show good demonstration and I think this is the vid that help me decide, that’s a subscribe :)

[@protopigeon]

Just bought an ajikiri 105mm single bevel. In a house of 2 ppl I don't fillet large enough fish to justify a deba (yet). Interested to see how the single bevel works in practice, and I'll use my Misen or another beater to get the heads off!

[@nadm]

I honestly think you can do anything with any night. Summer just better than others. I do like the small knife. It's fun. It really is that it gets into tight places.

[@protopigeon]

@@nadm Small knives can be great, yeah. I often find myself reaching for an AS Ko Bocho I have over my other more expensive ones.

[@andrebaran7337]

How do you think a full size Deba will perform on butchering a chicken. Normally I use an older Hinkles chef knife, which I’m not worried about chipping. The only bones I would be going through the back spine bones which are pretty soft, just don’t want to use my Japanese knives on that.

[@nadm]

The answer would be yes. Technically, I would be afraid to hurt the edge of the blade on the bone of the chicken. It's a hearty knife. I would consider a boning knife specifically for chicken because it has a thick spine as well but generally the steels hardness would be more appropriate. I don't know why you would need to go through the back spine of the chicken. The knife would definitely do it. I hope you're able to maintain your knife.

[@TCMx3]

grab a cheap honesuki with softer steel IMO. fish knife for fish, chicken knife for chicken. YMMV

[@ladallance12]

Hi, what you did is decent, you don't have to apologise, you did very well considering you are not a sushi Chef.

[@nadm]

Thank you

[@ImranPureWilderness]

nice

[@nadm]

Thank you sir!

[@Marius-Marius]

So this knives is just for fish and meat.you cannot use for vegetables ? Thanks

[@nadm]

It's your knife, you can do whatever you want to do. The knives were specifically made for those purposes. So you can do whatever you want to do! Good luck. Have fun!

[@jstones9872]

how do you skin a fish with that knife?

[@nadm]

In general, in Japan, they used to several knives. In my video that I released tonight I did do all of it was one nice but that is not the norm.

[@betchaytvofficial]

Informative

[@nadm]

Thank you sir! I’m glad you got something out of it. Thank you for watching.

[@pangdogmichael]

snapper bones cant be that hard, i wouldnt worry bout damaging a knife

[@nadm]

You are correct. I was referring more to fish bones in general. I’m sure there’s certain fish that I can use the knife and not worry about it but I was just trying to make a general statement. The edge of the knife is so thin

[@pangdogmichael]

@@nadm i had a white steel deba it was chipping a lot, i unintentionally put a micro bevel on it and i notice it hasnt chipped since

[@nadm]

@@pangdogmichael good job my friend! That was good to hear and good to learn

[@Tyler-ug1hs]

His heavy breathing into the mic really stressed me out

[@nadm]

Yes sir! We try to fix it these days. I’m a little bit more calm in front of the camera now. My asthma and your excitement got the best of me back in those days.

[@beepIL]

0:59 I was under the impression the hollow grinds are there to make sharpening easier and require you to remove a lot less material when sharpening (as only the edge and frame touch and abrade) It is also common on Japanese woodworking chisels and Japanese woodworking hand plane blades for this very reason (rather than separate from fish :P) I guess it does help separate the fish too, but it was not what I considered to be the first advertised reason for this grind. i.imgur.com/k8AvGuS.jpg www.japan-tool.com/tech_knlg/uniqueness_of_jp_planes.html

[@nadm]

You are actually correct. The hollow grind is easier to sharpen. People are told all the time that it's to make food separate easier and release. It's partially true. But you are exactly right. I talked to a knife maker and he was quick to point that out.

[@beepIL]

@@nadm Thank you for taking the time to verify this and reply :) Keep up the awesome content, Your videos on knives and sharpening are several levels above most stuff you find on youtube as far as knives and sharpening go.

[@nadm]

@@beepIL we have found that that is our bread-and-butter. We have much more of that to come.