Best 7 knives... in my opinion

[@sonkekoster3105]

The Gyuto with the damacus blade is really gorgeous!

[@Tsolirides]

Just received the Kawamura-san Petty 150 mm for home use. It is absolutely beautiful.

[@SharpKnifeShop]

Good choice, I really love those guys. Great on the board because of the height and thin tang and great in hand from the aggressive tip!

[@GeorgeEnglish]

Great information. I value your opinion. I just wish the knives were in focus rather than the boxes and background.

[@Helofelokids]

Great picks. I could do without the lady moaning music in the background..... but maybe she is just really into knives

[@Viko1901]

Dude you’re a genius

[@gfbl]

😂😂😂😂

[@sonkekoster3105]

The boning knife option seems very interesting. Very nice knife. I also like the bunka.

[@AverageRecords]

great channel, guys, watched hours of it in recent weeks and finally treated myself to the exact Shigeki Tanaka R2 Gyuto Gage bought up here. It arrived today and it is as outstanding as you mentioned 🙏🏻

[@sonkekoster3105]

Great selection of knives. All knifes look very beautiful! I love the Gyuto from Mr. Tanaka. I like the profile and I love damascus blades. I was woundering why the blade appeals to me. Now I have it. I have a similar blade at home - a Gyuto from Haiku Damascus Chroma 210mm with a VG10 core. It shares the blade geometry with the Tanaka with a more upsweap tip, but lacks the nickel finish of the damascus cladding. I also own a paring 150 Patty knife ot this series. Both knife knifes I bought more than 20 years ago and they have been my entry point to japaniese knifes. I still love to use them and they look as new! I checked the knifes of Shigeki Tanaka on your web site. I have to say wow - gorgeous knifes. This would be really the next step from my old knife to perfection. But is has huge price tag. As I imagined - my father always says. I have a very simple taste - always only the best! But still this is a great handcrafted knife, with exceptional quallity and great steal core. Thank you for the recommendation.

[@einundsiebenziger5488]

... one knife, multiple knives* ...

[@sonkekoster3105]

@@einundsiebenziger5488 thank you

[@releasethekraken5299]

I like all of your choices except the Kurosaki-san sujihiki, really not my kind of material for an handle but I understand that it is appealing for some people. Flashy handles with turquoise or with colorful stabilized wood is a big nope for me.

[@johanhammarstrom2790]

Just bought the Shiro Kamo Aogomi Super Nakiri 165 mm from your shop, inspired from this vid.

[@fartingfoxmaster7852]

Great selection of knives.

[@andrewlucan9017]

Great video...really valued your opinion. Gives me a reference point for each category of knife

[@annatan4003]

Can you do another video like this? Would love an update.

[@NickCanzius]

Any chance you could do a video comparing whetstones by type and recommendations?

[@jeffmacrae4633]

I agree...a side by side comparison would be interesting...

[@worldwide1856743]

The petty, sujihiki, were on point

[@danielgross6183]

Love all the picks but I love my santoku 180 mm HAP40 by kohetsu love the weight and nimbleness.

[@douglashill4007]

Giving some pricing ideas would be helpful. Would not have to be exact but a ball park idea please

[@pelewads]

Enjoying this vid, for the second time. One question, when is the chisel grind, traditionally, used?

[@kelvinmartinus8300]

Love the nakiri Keep uploading

[@Mr_CM_]

I love that sujikiki Kinda thinking on buy it, but not that on, a "fujin" but smaller But that handle, boy that so bad in my opinion, i get it, but could be so much better, i would prefer a normal standard one over this

[@julietlee6785]

Nice . We can share some ideas on knives producing.

[@darrensomerton2405]

Great video thank you, not sure what's with some of the overzealous haters on here though!

[@bleezham]

I am looking for a knife set, had wustoff for years but ready to move up. About 4-5 total knives. $500 budget, what set would you recommend? I dont know the names or types. I do cook a lot, cut meats, veggy, herbs, and fish. Would like something to handle debone as well.

[@SharpKnifeShop]

Sweet! We have a great set with 5 knives that's around the $500 mark. I'll link them here for you to check out, let me know if you have any questions about the knives, I'm the one who answers messages on the live chat on our site so you can hit me up there for a quicker reply! sharpknifeshop.com/collections/flash-sale/products/ittetsu-tsuchime-intermediate-set

[@Buffmalibudoctor]

Great job

[@SharpKnifeShop]

Thanks !

[@kaibrigance2631]

Yes shaving off fingers is not that fun... I agree

[@neilfoster9517]

I have about $200 bucks to spend. Looking at a 3 knife set from Henckle.

[@jackhiggins8537]

mabey prices on knives

[@einundsiebenziger5488]

... maybe* ...

[@fredrikliljeblad1209]

Drooling over these knives!! Wish I were a milionaire.

[@fredrikliljeblad1209]

Especially the Gyuto and Nakiri!!!

[@einundsiebenziger5488]

No need to be a millionaire when all seven knives are less than 2,000 $.

[@jeffmacrae4633]

Another great video...

[@BattlefieldMr]

have you used the kawamura 240 gyuto? looking to get one but id love the opinion of someone who has handled loads of knives thanks in advance.

[@tabar23]

Great content! Keep it up!

[@lecco666]

I just ordered a Shigeki Tanaka blue.

[@somebody818]

Lecco I’m thinking of getting one. Let me know how you like it in the kitchen

[@lecco666]

Some body will do. Hasn’t arrived yet.

[@bidin5253]

Kawamura San petty is it still in stock

[@athanallen9538]

Hi your site has been very useful! I'm looking to get into Japanese knives and taken your recommendation of the Miki Hamono Santoku 165mm to heart & Googled it but shouldn't seem to find where that's sold. Can you advise where I might be able to find that? Thanks!

[@SharpKnifeShop]

Unfortunately we don't carry those guys anymore, a very comparable knife would be the Masutani Nashiji Santoku we carry now!

[@justintuesday8483]

Perfectly fine video, you picked some absolutely gorgeous and premium knives. I think this is a great list, especially from the perspective of your favorites, as opposed to what your recommendations to someone else might be. Though your pronunciation is a bit rough on many of the Japanese words, I might offer it would be worth tuning up. One other thing I thought was odd is that you listed nearly exclusively eastern style knives as the most common you would find in western kitchens. Your experience in western kitchens may be very specific, but I have never seen knives in western kitchens, and in many eastern kitchens, professional or home, more common than French and German Chef’s Knives, those feel by far and away the most common knives in kitchens, so it feels weird to hear you say that then not see such an overwhelmingly familiar knife style represented. Though you do have a Gyuto, so I guess that is close enough for broad strokes. Will definitely check out more videos.

[@JustinDoesTriathlon]

Getting a lot of strange hate on a video about knives lol. Weird. Well I learned a lot, despite your hat. ;)

[@diogosantos1186]

My opinion: kiritsuke. Please gib :)

[@johnhoward7298]

How much are those 7 knives ?

[@forrestcohen4049]

Doesn’t Damascus finish provide the knife feature of non sticking food

[@randy472]

I've heard that said to be true, but I've not found it to be true myself.

[@xCryMore]

Thoughts about Yoshimi Katos (Kato san) bunka ? 170

[@natemccollum3731]

Do u find the Yu Kurosaki Cobalt Steel any easier to sharpen or any less brittle that R2? I HATE that steel, but mine’s on a Yaxell (I know it was my first major knife buy, whatever I use shigs now) so that could be why it’s sucks. I always dig ur vids dude but man you’re a mark for the Takefu boys. If I ever own one it will prob be a Yu Kurosaki knife, but he’s leaning waaaaay to stainless. Plus Aogami Super is low on my list of favorite hitachi Carbon steels, and that’s the only one he uses. I just can’t get Blue Super as sharp as I can get Blue 1.

[@SharpKnifeShop]

I'm actually a huge fan of both R2 and Cobalt special, never had any issue's sharpening them but I would say that has a lot to do with the edge geometry of the knives I've sharpened made from those steels (they've all been super thin behind the edge which makes them super easy to deal with) Because of that thinness behind the edge they were more delicate knives definitely more prone to chipping. I am a huge fan of anything that comes from Takefu. Kurosaki is definitely leaning stainless but he makes an amazing fujin series made from aogami super. I've honestly never heard anyone say they don't like AO super but to each their own right!? AO super is probably my favourite carbon steel. Thanks for the comment!!

[@natemccollum3731]

@@SharpKnifeShop oh no I love AO... it’s still on my list of FAVORITE steels. Probably 4th overall. Plus the price point is way better than blue 1 cuz of its break rate (at least that’s what people have told me). So what’s the deal with there being ZERO honyaki Blue Super knives? Is it like a government thing? I know Japan is strict about who and what they allow being labeled honyaki, does that have anything to do with it?

[@julietlee6785]

We are Zhangxiaoquan, a listed company specilizing in manufacture all kinds kinves and scissors ... welcome to talk with me for more details on knives...

[@kaisriceplaystation-xbox5895]

Can you set up a premade cart with all of these in them so I can buy them as a set lol

[@SharpKnifeShop]

Yes! Of course we can! send us an email at [e-mail] and we'll help you out!

[@isbobih]

One think I am not sure.Each metalurgist gonna tell you that stainless steel will hold edge much longer than carbon.In the video first knife is carbon and you telling it has better edge retention.From your experience which one is holding better edge carbon or stainless?

[@hristov71]

How about Global knives? I've bought Global GS3 petty, fantastic piece of art

[@existentialvoid]

Love the vids - but I your mis-pronunciation of ‘bunka’ drives me a little crazy. The (u) in Bunka (literally ‘culture’) is the ‘closed back rounded vowel’ - essentially the same u as ‘you’ and the same sound as ‘to’ and ‘new’. Anyway - great stuff regardless.

[@yttean98]

Your knives are for professionals and enthusiasts, not many people will spend $484 for a SHIGEKI TANAKA! Anyway a good video if only I can afford them.

[@Masterfighterx]

''Your knives'' He shows a couple thats up in the 4-500 range, doesn't mean that you have to get those specific knives, chill.. Anyone willing to spend the money on it can acquire one. You could also go for a non R2 variant which will save you a lot.

[@simonkjaeldgaard-greising]

Who would have thought "best knives" is not the same as " cheapest knives" :O

[@paulm2467]

I've got a Tanaka ginsan gyuto that only cost $150 and it's the best knife I own for general use, you don't have to buy the fanciest steel and finish to get fantastic performance, I prefer the simpler kurouchi and nashiji finishes, the other thing is you can pay a fortune for an ebony, ironwood or burl handle and that doesn't make any real difference to the performance.

[@xCryMore]

Paul M the better it Looks the More fun

[@KevinWood44]

As per Kurosaki's Raijin line......Thunder does not have a "look" lol just sayin =)

[@rockynash4156]

You dont use them

[@brucetea9829]

Interesting picks. For extra cred, try working on your pronunciation of Japanese knife styles.

[@marino4691]

the autofocus is so bad

[@SharpKnifeShop]

We've been improving quite a bit since the older videos, give the new ones a shot and let us know what you think!

[@AGC828]

Ok. But why THESE 7? Why that one petty. Why that specific gyuto? Over another Smith's gyuto?...

[@alexwc]

Blurry video

[@Thanhtruong.0648]

Very annoying background music.....uhh....uhh....uhhh......uhhh.....

[@kaibrigance2631]

Why isn’t there always a comment being like ThE BaCkRoUnd NoIsE Is So anNoYiNg

[@tylerdurden6882]

great knives, but it is a bit hard to take you seriously when you mispronounce the styles. i can understand not pronouncing all of the blacksmiths / brands (though those are all easy too), but the types of knives you should at least have down.

[@tom.northshore]

Stop spinning around the knives so much. We just want to see it. Talk and sit still.

[@lucas2411]

It's actually really helpful for some of us as I can tell how the knife is ground by watching the light reflect off the surface as it moves.

[@tom.northshore]

@@lucas2411 ???

[@lucas2411]

@@tom.northshore I can see whether the grind is convex/concave/flat by the way the light bends along surfaces as it moves. It's hard to see that if the knife is sitting still.

[@franna4]

Go to google images if you want to look at pictures.

[@alexsakon]

I suggest that you have a Japanese person help you pronounce some words. Some of your pronunciations are .... cringeworthy

[@TheMrVengeance]

Yeaahh, praising an almost $700 gyuto, and then pronouncing it almost like kyoto is.. oof.

[@travismarx2800]

Lost me at japanese knife shapes in western kitchens which is wrong on so many levels

[@SharpKnifeShop]

Lol how so?

[@travismarx2800]

@@SharpKnifeShop I think you meant to say eastern kitchens because the sheer number of 8/10 inch chef knives is atleast 5 to 1 no matter how many stamped santokus calphalon tries to shove down our throats. As for the video itd be pretty short telling people to buy the cheapest 8/10 inch NSF and a paring.

[@SharpKnifeShop]

@@travismarx2800 guess it depends on the type of restaurants you've worked at! I can only speak from my own experience.

[@travismarx2800]

@@SharpKnifeShop You didnt say resteraunts, you said kitchens to give credence to your choices, but let's go with resteraunts then. You believe in the western world with western food, and french cooking techniques, that Japanese knives are more numerous. I get it, you're a business that sells pieces of artwork. Damascus blades with pretty turquoise handle sets to people who come in to your shop. I'll take the plastic handle work horses I can drop on the floor, let some commis use it, and resharpen with ease.

[@SharpKnifeShop]

@@travismarx2800 again, just speaking from my own experience. It seems like you're getting upset for some reason so why don't we end this conversation here lol