Knife Skills - Cutting Vegetables (Takamura Migaki R2 210mm Gyuto)

[@l.kumaran55]

I'm not a chef or anything, but I cook at home, and to me those knife skills are crazy Great choice of accompanying music too!

[@meefvongrau9814]

Just a quick tip-if u use the knife to shove the cut vegetables around on the cutting board, I suggest using the rear end of the knife instead to not stress the edge more than necessary.

[@einundsiebenziger5488]

If the knife is so sharp, why the aggressive chopping when cutting the celery and onion?

[@zooom4462]

Lol love the choice of bgm here ;)

[@knifesharpeningnorway]

dont listen to the haters i love my takamura migaki r2 gyuto. it just needs a resharpening from factory then its pretty damn good. btw you have waaayyy better knife skills than me my man

[@davidbrault192]

i cant decide which is better- the knife skills or music

[@narutomaki7604]

hahaha I thought so myself

[@samanthakoo7014]

@@narutomaki7604 me too!

[@khangtruong98]

Just bought a Takamura knife online and wanted to see how it cut. Thanks!

[@einundsiebenziger5488]

... how it cuts*

[@rotciv1403]

We'd still love to know what the name of the first song is...? THX

[@michaelprice2296]

COOL VID....what is the first song in the video?

[@ashen11x22]

Nice skill a and nice production. How did the king stone do with that R2 steel ?

[@ryancho8436]

Thanks! The king stone does an okay job, but I would guess that there are better stones out there. I haven't tried any other personally.

[@petercassaigne6311]

wow this was sooo cool!

[@TruthNerds]

2:00 I cringed when (s)he pushed the tomato dice off to the side. It's so easy for the edge to catch onto the board. On a Western knife, this is likely to bend the edge, so it needs to be honed / stropped again immediately for optimal cutting. On a knife with extremely hard edge (e.g. most Japanese knives), it is much worse because this can cause chipping. A chipped edge needs to be repaired with an aggressive removal of material (which will wear down the blade if done repeatedly). And, what's worse than that, that razor-sharp metal chip may end up in someone's food. Never ever do that! Knife edges hate lateral force! Instead, use the back of the blade, which is much more robust.

[@TheLifeontheropes]

TruthNerds or spend three bucks on a bench/pastry scraper. I hate when people scrape with the blade.

[@kcb-]

If you looked carefully, the edge was not touching the board when he pushes the tomato dices. But yes, dont use the edge to push the food. I use the exact same knife that this dude uses and personally I prefer using the back of the knife to scrape the food since it is much thicker and tougher.

[@nickseigel2880]

The knife was not touching the board. Damn good dexterity on this guy.

[@UmarRosyad]

Your cutting board is moving, sir :')

[@quygiaanhle4554]

Great skill got by pratice, superb skill accompany with best knife

[@einundsiebenziger5488]

... accompanied* by* ...

[@halfdana]

Nice sharpening and knife skills :)

[@ryancho8436]

+halfdana Thanks!

[@phillipmadrigal3193]

Ryan Cho whats the first song you got some nice skills at cutting im still learning

[@SungguhMenegangkan]

Can i get an ID on the first track at the beginning of the video please

[@samkooooooo]

Wow keep it up man

[@oemed010]

What song?

[@alexxSMF]

Anyone know what cutting board that is?

[@AlSet-m3t]

Maybe Asahi?

[@veetour]

Having a cutting board move that much is dangerous to your fingers.

[@cameron3525]

How do you sharpen your Takamura to get such a sharp edge?

[@pd5156]

What is this cutting board?

[@stephen129]

Looks like one of those hi soft Japanese boards. They use them in sushi restaurants in America. They're softer so the edge on the knife lasts longer. I have one. Recommended.

[@reductancioposeso5042]

What is the material of these boards?

[@einundsiebenziger5488]

@@reductancioposeso5042 Some composite, sort of a mixture between plastic and rubber.

[@reductancioposeso5042]

@@einundsiebenziger5488 i Guess it is very expensive. Does it worth compared to end grain wood boards?

[@danielschroder6678]

Press less hard on push cuts, you sharpened well so it's not needed! :)

[@Jose-mf3dr]

Please man, put a wet paper under the cutting board...

[@JollyKurses777]

Jose Cortes Exactly!

[@amaramaruft8240]

What is soundtrack?

[@linecookyeet]

Laser!

[@Lars1540]

Some clearly has been watching Cguarin's KZbin channel! Put a wet towel under your cutting board bro! It's sliding all over the place! That's sloppy and dangerous.

[@eejit4hire]

You are do bad with your knife man! If it is a Takamura, you are fucking abusing it!

[@eejit4hire]

Oh man I can't watch this! You sharpen it to tap-chop with it later, omg knifegeek... And pulling it across the board with the bevel!!!??? Housewife...

[@3spressoShot]

why do you say you cant watch i dont get it

[@VikingShaver]

Why all the chopping ? It’s unnecessary and does not show respect for the product you cut and the newly sharpened edge of your knife. Learn how to use a rocking motion instead. But love your choice of music.

[@hansrachman5048]

If im not mistaken, chopping motion is more suitable for japanese knife. Since rocking motion can cause the edge to chip, because japanese knives are typically heat treated harder than western knives.

[@VikingShaver]

I disagree I own several Japanese SG2/R2 knives heat treated to Rockwell 62 all the way up to a couple of ZDP-189 heat treated to Rockwell 66 and when using a Gyutoh which have a slight curve, the rocking technique is far smoother than that uncontrolled chopping motion where his vegetables fly all over the kitchen table. It’s disrespectful to the vegetable product he’s working with. If you chip your knife when doing a rocking motion, your rocking technique is to blame, not the hard J-knife. If he was using a Nakiri the chopping motion would be the preferred cutting technique. But when your vegetables fly all over the board and table, you need to alter your choice of cutting technique.

[@hansrachman5048]

@@VikingShaver Thanks for the information, I personally don't have high end high rockwell Japanese knife so I don't really have any experience.

[@Ray-gu5kp]

My takamura R2 210 is the biggest waste of money I have ever done, microchips easy, piece of totall crap

[@pluppmupp]

The problem lies in your knife skills and knowledge about how to use japanese knives.

[@MrMichaelEsser]

Dude, you have to sharp a "microphase" (hope this is the correct english word, i translatet it one to one). Then it's great

[@Ray-gu5kp]

bought a Masakage 210 Shimo, puts the Takamura to waste

[@MR0DDB4LL]

oh really ? you paid twice as much and got a better product? how strange!