So You Want to Buy Your First Japanese Chef Knife?

[@niko36]

This is the third Japanese knife show I’m watching in a row, and they all have bandaids on!!! Lol

[@OakridgeBBQ]

LOL!! Yeah, I nicked myself with the heel of one of the knives while I was setting up the shoot....

[@Alaskan_Jake]

@@OakridgeBBQ oof!

[@FerociousSniper]

​@@OakridgeBBQ my brand new gyuto bit me earlier as I was using it for the first time.

[@Noillintents]

Ur just playin with the toys too much. 😂

[@tomlightlight9165]

I am a 55 year old chef c.e.c been cooking most of my life.I literally just learned so much. Thank you so much.

[@OakridgeBBQ]

thank you!!

[@andyrichardson6188]

I was not expecting this to be such an good video. I have spent a few years learning about Japanese knives and steel. It was hard to lean and there was no good starting point. It would have been a HUGE improvement for me to watch this video before going down my misguided learning path. You introduce people to the concepts, you talk about geometry and steel and explain why it matters, and you minimize the jargon. This is the best introductory video to Japanese style chef's knives I have seen. Well done, Michael!

[@OakridgeBBQ]

Wow!! Thank you so much!!

[@greekveteran2715]

@@OakridgeBBQ He's right, you did a really good job on this. I'm a Metallurgist with a degree since the 90's just because of my love for knives. I also sharpened knives professionally for 5 years in a company and in the same time, I sharpen knives a my secondary job since my early 20's. Your suggestions where all spot on!!

[@GuitarsAndSynths]

it was very informative on japanese knives!@@OakridgeBBQ

[@kanatoko6044]

I am Japanese and I love knives very much. Thank you for your wonderful video on Japanese kitchen knives. Your pronunciation of "blue paper super" is perfect. Misono is a brand with a huge following among professional chefs in Japan. It is a leading manufacturer in the area known as Seki, which is famous for its cutlery. I am happy to see Misono featured in this video. The quality of stainless steel is becoming very high these days. Some can have blades as sharp as carbon steel. It is also easy to sharpen. If you have a chance, please try the gyuto with Ps60 material of Kanehide brand.

[@MrRepsie]

What a awesome informative video! Your information helps me a lot to make the right choice!

[@KS-gn9ro]

Good video, just want to comment that Zwilling is the original name of the German knife company founded by Peter Henkcels and the J.A Henckels was added by his son Johann Abraham Henckels born in 1771.

[@GAB3D559]

Great video. I remember out of culinary school 15 years ago my family gifted me a Shun Premier 8” chefs knife..I was blown away by it but that started my interest in true Japanese knives. My first was the Fujiwara HC and I couldn’t believe how great that knife performed and how cheap it was in comparison. After working my way up from prep to sauté I made enough money and got a Tanaka wagyuto that I have to this day and I still use at home since I’ve changed careers.

[@OakridgeBBQ]

Excellent kitchen steel is an obsession! Once you've cut with a laser, it's impossible to go back...

[@betterd9160]

I just looked up those Tanaka knives. Expensive but beautiful. I suggest you include those knives in your will.

[@NoMeWithoutYou1]

Mike, this was such a good introductory video on the subject. Thank you!

[@OakridgeBBQ]

Thanks so much!

[@jiv779]

I typically find that most people get this subject very wrong. I have to say, you did pretty darn well trying to cover a lot of ground in 30 minutes lol. we could easily talk for days about all the nuances of knives. good video

[@OakridgeBBQ]

Thanks so much, James! It is a pretty dense subject and I tried my best to distill it down to the best nuggets for new Japanese knife seekers. I greatly appreciate your comment!!

[@jai-ok3yp]

Great content, thx a lot! Im checking for my first japanese knife: on top of the list currently: MASAKAGE YUKI santoku (Shirogami (white) carbon steel and clad in a softer stainless steel), and secondly MORITAKA AS KUROUCHI GYUTO 240MM. whats your opinion/experience on those two?

[@peters1515]

Both are great choices for Japanese knives. Love Moritaka knives.

[@OakridgeBBQ]

Just as @peters1515 said; both are great options. Choose the one that speaks to you the most...

[@KarlBeeThree]

Great information for me since I'm a first-time buyer. I can now do a reasonably intelligent search for a gyuto knowing what to look for and what to avoid. Thanks for putting this together for all us beginners!

[@OakridgeBBQ]

Glad it was helpful! You're very welcome!

[@SodaPeeps]

Awesome video! I just got two jobs both in Japanese cuisine about four months ago, and I just recently thought of getting my own knife. The co-workers for one of my jobs encouraged me to get a knife of my own, and they sent me a list of possible options. I ended up choosing the Fujiwara Gyuto Carbon Steel 210mm, and I just purchased it right before watching this video! I wish that I could've chosen the 240mm as you mention since I do love my knuckle room, but I'm glad that the knife in general is one that you recommend. Thanks for your video!

[@OakridgeBBQ]

Thank you so much!! Congrats on your first Gyuto, and don't worry.... that 210 won't be your last. ;-)

[@yordantomov3974]

Nothing better to feel the bolster comfortably pressing your finger and the plesent filing of the German made handle. You can chop and pork ribs with them too and just ro abuse it like crazy and the knife is still there for you ready for service!

[@misskfountain4070]

Best buying guide out there. This is beyond excellent! It is so informative and dead on accurate. I have my second j, knife now. The first one was stainless and the second purchase was steel. I’ll definitely stick to steel. The care isn’t a big deal, but you do need to treat them nice. Thanks!

[@kevintrang3836]

I started with one and told myself i wouldd stick to one, 4 months later I've got 7. The Nakiri is underrated!

[@OakridgeBBQ]

love it!

[@mab49696]

Thank you so much for your video I bought 3 high carbon steel knives that you recommended Looking forward to your how to take care of these knives video

[@OakridgeBBQ]

Thank you!!

[@oliveverte7866]

Very good video, very didactic on the different steels and great knives selection! Looking forward to see the next one.

[@OakridgeBBQ]

Thank you very much!

[@davidtatro7457]

Hey man, really good Japanese chef knife introduction! Liked and subscribed and looking forward to watching more of your content. I share your love of aogami super steel, but l would just say that for anyone out there who loves great kitchen knives, and has a little skill in edge sharpening, and can manage to keep a blade wiped down with a damp towel during use and washed and dried immediately after use, l cannot recommend the Misono enough. The carbon steel they use is a dream to sharpen, easy to maintain, and has great edge retention. Plus, it's just a gorgeous knife. They used to call it Swedish steel, and now it's called EU steel. Same thing. I just sharpened up a brand new one and it's every bit as good as my older model.

[@jasoncartwright586]

Thanks - for someone who knows nothing about Japanese knives, this was very helpful.

[@OakridgeBBQ]

Thank you very much!

[@mmortada1978]

Nice video and helpful information , please continue, thanks

[@rustymac40]

What a great video. I would have saved some money if I would have saw this last year. Thank you for all the info, very well done.

[@OakridgeBBQ]

You are so welcome! Thanks for watching!

[@gabe0798]

I have a Masamoto gyuto, a Tojiro santoku and that exact Misono and the Misono is my favorite. I use the Misono both in culinary school and professionally and the edge lasts a month plus.

[@OakridgeBBQ]

Love it!

[@Jeremy_810]

Really good info here. As a woodworking hobbyist and collector of pocket knives, the natural progression has led me here, to Japanese chef knives. If you ever want to get into hand tool woodworking, pick yourself up a good ryobi and dozuki saw. They're inexpensive, ultra thin, and cut on the pull stroke which tensions the blade as you cut. They go through wood effortlessly, like a hot knife in butter. The Japanese probably laugh at our cutting instruments in the west. However, some of the best pocket knives I own, costing hundreds less than my US made blades, were manufactured in Taiwan. Everyone owes it to him/herself to own a Taiwanese made Spyderco.

[@OakridgeBBQ]

Awesome! I've been a tradesman woodworker in my earlier days and still enjoy making furniture in my spare time today. I've had and used several Japanese pull saws over the years and absolutely love them. There's no better way to trim a door casing to length after a floor has been installed than a Japanese pull saw with zero set to the teeth, not to mention cutting tenons and flush-cutting dowels, etc...

[@EarlofBusterbrook]

nice bro thx

[@alexism.1701]

I got a VG 10 Damascus petty 150mm recently and I'm very excited about it

[@OakridgeBBQ]

VG10 was my first experience with Japanese kitchen knife steel. It was like my "gateway drug" LOL!

[@HovingtonInstruments]

Thank you for your review and explanation.. very useful 👍👍

[@kclaxton1]

Great video! Super informative and helpful

[@OakridgeBBQ]

Thank you!

[@Chitario]

2:22 this can't be more wrong. The best steel nowadays is industrially made, for example through powder metallurgy. This guarantees a very uniform distribution of carbides throughout the material and a very reliable quality. You can control precisely the properties of the material. Hitting a chunk of metal with a hammer simply can't compete. The decision how hard a steel becomes and therefore how hard or easy it is to sharpen depends only on the manufacturers choice. I prefer the precision of a (good) industrial process more than some guy "eyeballing" it.

[@jcnone]

Note: Sheet steel starts as a block that is heated and goes through rollers, forging it down to a specific thickness. The thought that simple hammer forging makes the steel special is fiction. There are forging techniques that real do make the steel structure better, but that a difference conversation.

[@Athenal0ve]

This is great! I've been reading/watching more about Japanese knives lately. Several years ago I got a Tuo santoku damascus steel (it looks more like it was patterned to look like it) as a starter and was impressed at first as it was much better than what I had. I since learned that it was actually made in China. This time I want true Japanese craftsmanship and would like to step it up a notch with a gyuto and maybe even a petty knife. I appreciate hearing about what you liked about the knives and this vid has got just enough nerdiness that I've been looking for. :) Oh, and what are you giving away?

[@OakridgeBBQ]

Thanks for reminding me! I need to get back to that give-away...

[@ac1646]

Athena: I've just done the same (bought a Tsuki Damascus VG-10), and after watching Michael's vid, I felt a bit dismayed. *But* I then realised it was a great way to practice my knife techniques and sharpening (on a whet stone) and honing, without being _too_ in-awe of the knife. 🤔😏😁

[@Woodyt]

Excellent video and one of the best for choosing a Japanese knife. Do you happen to use any smaller petty knives ? and if so would they also be carbon steel ? Thanks

[@OakridgeBBQ]

Yes, I have a few carbon steel pettys and one or two stainless as well. I use the carbons for non-acidic foods and save the stainless ones for cutting lemons, limes, tomatoes etc.

[@lolzaloud]

Cheers for the video, saw it on the JCK knives reviews and had some very helpful infromation!

[@OakridgeBBQ]

Thanks so much!

[@penelopepiper8342]

You did a great job with pronouncing the japanese names !

[@OakridgeBBQ]

Thank you!

[@MountainStateNomad]

thanks for the info. most reviews focus on a specific test set, but rarely pass on useful info that explains the nuances between these tools and materials, which a person could apply on their own at a later time. i feel like i actually learned useful knowledge, rather than finding out which knife tested the best by KZbinrX

[@By_Dsgn]

Hi, thank you for your awesome review! Appreciate all your knowledge! I was wondering would this knife be a good option for home for meat etc Fujiwara Kanefusa FKM Gyuto 180mm… I assume it’s the same knife you recommended but slightly smaller. Thank you 🙏

[@OakridgeBBQ]

It is smaller, and maybe too small... I think knuckle clearance would be my greatest concern. If you want a shorter knife, try a Santoku profile.

[@ericnuval]

i got no problem with my vg10 damascus steel 9in kiritsuke 🔪 😃 thanks for this video! very informative

[@OakridgeBBQ]

Good to hear! Thanks for watching and commenting!! Be sure to follow me for more future videos!

[@milunbosiljcic]

Good review. You are actually a good reviewer. Very good to watch you. Thanks.

[@OakridgeBBQ]

Thank you so much! I really appreciate that!

[@ashmerch2558]

the "European" blade profile is called togatta. aogami - blue paper steel (basic high carbon + tungsten) shirogami - white paper steel (basic high carbon) ginsan - silver paper steel (basic stainless, but vary similar feeling to high carbon)

[@OakridgeBBQ]

Thanks for the reply and for watching the video!!

[@ashmerch2558]

@@OakridgeBBQ anytime. I love Japanese kitchen cutlery

[@michaelsouther7308]

I make hunting and bowie type knives and now just getting Japanese styles single bevel and steel types a very interesting.

[@GerardoTostado]

For most spaces and most task a 165mm to 210mm is ideal. I use my petty even more than those for daily task. Anything over 240mm becomes cumbersome in most spaces and most task. Besides that eveything you said is very helpful

[@OakridgeBBQ]

Thanks for your reply and for watching the video!! I'm still sticking with my 240mm minimum for my uses. [thumbs up]

[@ijtl999]

Great info and great video, especially for ones trying out KZbin for the first time! Video looks great but audio could get some 'bit of lovin'. You're on your way dudes, keep it up!

[@OakridgeBBQ]

Hey, thanks Jed! It's definitely a work in progress! Thanks for the comments!!

[@trevormarsteller]

Excellent video. I have been looking for something like this for a while. Really looking to getting into Japanese knives.

[@OakridgeBBQ]

Glad I could help! Thanks!

[@Tulipman1]

Great info, what would you recommend to be in a set of four for a guy who would use the knives once every 2 months, perhaps for grilling large and small portions of meat. These could range from sausages, whole fish, lamb quaters to pork chops, it pretty much depends on how the sports teams are perfoming, lol. Something to use and not to idolize but at the same time enjoying the benefits of such an exquisite instrument. A tool one would not be afraid to accidentaly drop on pavers. Thanks again

[@OakridgeBBQ]

Hi Kadmiel! I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget. Fujiwara FKH Gyuto 240mm Fujiwara FHK Petty 140mm Victorinox Fibrox Pro 6-inch Curved Boning Knife Mercer Culinary M23210 Millennia Bread Knife Hope this helps! Good luck!

[@fishtage]

Wow!! thanks for your amazing video full of lessons! I've just started in the japanese chef's knife field before seeing your video. But I've bought a Global chef knife for 120 bucks. How would you compare the Global against the ones you indicated? Thanks a lot.

[@rmarcphillips821]

Very helpful. Kept me from making an expensive mistake. I want one for my birthday present to me ;).

[@OakridgeBBQ]

Glad I could help!

[@justinculp5038]

Great video. Thanks a lot for sharing!

[@OakridgeBBQ]

Thank you!!

[@mwhutchins7374]

Excellent presentation! Thanks!!!

[@Crazyknives]

Great video, you covered pretty much all the information there, in my opinion especially for video #1 where there is more information, a blackboard would have been helpful, looking forward for the next one!! 👍

[@OakridgeBBQ]

Thank you!

[@tedfitzpatrickyt]

Thank you for this excellent video!

[@OakridgeBBQ]

Thank you!

[@tenryutenkara1901]

R2/SG2 is the way for me ;)

[@OakridgeBBQ]

I've heard really good things about the steel. It will probably be my next acquisition.

[@jstones9872]

just got a Masamoto Sohonten Wa-Nakiri sandwiched . Also have several SS gyuto, petty and nakiri knives. SS is fine if properly sharpened and maintained

[@OakridgeBBQ]

Thanks for your comment! I definitely think SS has its place in everyone's knife roll. I just like to cut with HC more... [big thumbs up]

[@NajidHajee]

Great video, clear and concise.

[@paulnye1899]

Thank you for this video. Excellent!

[@OakridgeBBQ]

You're very welcome! Glad you enjoyed it!

[@freddieslaughter1107]

Could you please make a list of all the Japanese kniife brands?

[@americanmade6996]

There are hundreds.

[@me2bfc]

Forging doesn’t force the molecules together. That’s a large myth. Stainless steels are mostly “stamped” at least according to this guys definition. Heat treating and grain structure are not better in a forged steel than other steels. That is also a myth.

[@thomashayden4522]

There is some miss information in this video forging is not superior to stock removal. Edge packing and other myths have been disproved long ago. A great resource is nife steel needs knife engineering.

[@OakridgeBBQ]

I did not say stainless steels are mostly "stamped". Many are forged, others are sheet-cut. Regardless, I personally do not care for the vast majority of stainless steels due to poor edge performance and lack of feel on the sharpening stones, among other reasons. Also, forging does refine the material's grain structure -- which in my experience and opinion -- makes the steel more able to attain a significant sharpness advantage to the same or similar steel cut from flat sheet.

[@me2bfc]

@@OakridgeBBQ my comment was poorly worded. I meant that by your definition of stamping, most stainless blades are stamped. Most are stamped cookie cutter style from large sheets. Others are laser or water jet cut from similar sheets. Very few stainless knives are forged. Even the ones with stainless bolsters have the bolsters welded on in many cases now. Forging does refine the grain structure, but so does heat treating. Forging does not make the steel denser or force the atoms together in a permanent way. There are way to many different stainless and carbon steels to say one is better than the other. For kitchen use I’d take stainless every time based on just performance criteria. There are other reasons to choose differently though.

[@alecasone]

@@me2bfc Came here to say exactly this, kinda threw me off.

[@ginzero]

Great info for Cyber Monday .. Japanese knife hunt!

[@OakridgeBBQ]

Thank you!!

[@einundsiebenziger5488]

Good overview, but I would have started with more practical aspects such as what size knife for what type of cooking, then fit and only then steel. Also, I would not consider stamped or forged steel as "the fork in the road in terms of quality" since almost all industrially-made, high-quality Japanese knives such as Miyabi, Shun and Yaxell are made from stamped steel. In fact, most quality German "forged" knives are stamped from sheets of steel, the cut-out blanks are then just reheated and hammered into a mold, they are not actually forged from hammered pieces of steel. It's rather heat-treatment, tapering, grinding and polishing that make a good blade that is nimble to handle and stays sharp for long. Plus, good stainless steels such as (real) VG-10 can cut just as well as non-stainless blades, they just require way less maintenance, so they're a much more convenient choice for most ambitioned home cooks.

[@OakridgeBBQ]

once you've owned a hand-forged chef knife and used it, you will see there is a difference.

[@GuitarsAndSynths]

I cook a lot of Asian stir fry dishes and wondering what style of Japanese knives I should get first?

[@OakridgeBBQ]

I think a 210-240mm gyuto would be the best place for you to start.

[@PeterSzymanski]

I just ordered my first Petty in Aogami Super Carbon Steel. 🔥

[@OakridgeBBQ]

Awesome! I hope you love it!

[@markluke8447]

Great intro video into Japanese knives, thank you for this video. I'm a knife nut too, just starting to explore into Japanese, forged, high carbon. This would be my first Japanese knife and I'm looking at what to buy.

[@OakridgeBBQ]

Thank you and good luck on your journey into J-knives!

[@grndhog66]

Good stuff, thanks Mike.

[@OakridgeBBQ]

thanks!!

[@barryhaley7430]

Must you use sharpening stones or can you use electric sharpeners.

[@miketrump1368]

I would caution against using any electric sharpeners (except maybe a Tormec) on Japanese chef knives. The steel is really too thin and too hard for them. There are other options besides hand-sharpening. Several companies make sharpening jigs that utilize waterstones (Edge Pro Apex) and other than being quite expensive, they do a fantastic job.

[@barryhaley7430]

@@miketrump1368 Thank you.

[@larid1069]

Nice video, thanks for the info!

[@bikepacker9850]

Thank you. Great video.

[@OakridgeBBQ]

thank you!!

[@rileyshadow1688]

Some buyers complain that their knives' handles break off. Which brands have a well integrated handle?

[@OakridgeBBQ]

unless you're using your knife to chop trees down, I have never had any handle even budge.

[@slisyd]

Great video thank you very much., Those 3 knives you recommended (love the dragon engraved knife) are better for meat cutting? What do you recommend to go with thsoe to cut up veggies?

[@OakridgeBBQ]

Hey Sli -- I think the gyuto is also a great vegetable knife. That's why I like the pattern so much. It's soooo versatile.

[@slisyd]

@@OakridgeBBQ THanks for the reply. Along with a Gyuto what other knives do you recommend for someone startiong out to get by with most of the stsuff in the kitchen? I have a normal knife set you know the ones in the wooded blocks a good quality one but they are nothing compared to these Jap blades. What else can i get to add to my new collection that are must haves?

[@OakridgeBBQ]

Hey Sli, here's my Favorite 4 knives that I use all the time for just about every kitchen task... I think you can pretty much accomplish just about any task in the kitchen with the following four knives and still stay well within a very reasonable budget. Fujiwara FKH Gyuto 240mm (substitute Konosuke HD2 270mm wa-gyuto for a non-budget option) Fujiwara FHK Petty 140mm Victorinox Fibrox Pro 6-inch Curved Boning Knife Mercer Culinary M23210 Millennia Bread Knife Hope this helps! Good luck!

[@slisyd]

@@OakridgeBBQ Legend thank you kind sir!

[@zacharymiller8642]

Spectacular vid man. You’re an excellent teacher.

[@OakridgeBBQ]

Thank you so much, I greatly appreciate that!

[@francoisasomal3358]

Ginsan (aka silver-3) could be a good first steel for Japanese knife. High carbon with added chromium for easy maintenance. I have since moved to powder steel and got the Takamura R2/SG2 Migaki (210mm), this knife is insanely sharp! The blade is very thin giving even less wedging. I haven’t seen this gyuto longer than 210mm though.

[@justinherer2410]

I second this. Ginsan is about as close as you can get to carbon performance with stainless maintenance. Excellent advice

[@OakridgeBBQ]

Hi Francois, thanks for the comment. The main reason I do not recommend Ginsan (in the context of a newbie J-knife recommendation) is exactly why you recommend it... The high chromium content makes it a real PITA to sharpen. I know some guys don't sharpen their own knives, but even when you start with a very sharp knife, at some point it has to be sharpened, and I do not enjoy sharpening stainless steels, especially this one. They "smear" on the stones and the burr is incredibly difficult to remove. Additionally, the carbide grains are considerably larger in these steels so they just do not take nearly as keen of an edge as a fine-grained high carbon steel. The R2/SG2 is a totally different animal. It is a great knife steel. Holds an edge up to 50% longer than Aogami Super and is also very fine-grained so it can also take a very keen edge. The only issue I have for it in the context of recommendations for a beginner is that semi-stainless high carbon powdered tool steels like R2/SG2 (and others) give up ease of sharpening in exchange for longer edge holding and more stain resistance. Again, not a big deal for a seasoned free-hand sharpener, but maybe a deal breaker for a newbie J-knife owner trying to learn how to sharpen their first J-knife.

[@michael_the_chef]

@@OakridgeBBQ Great Video! sg2 and ginsan are super easy two sharpen on naniwa chosera 400/1000/3000 and a leather strop I have got a shigeki tanaka ginsan lately, 240mm gyuto and the heat treatment seems to be perfect. Actually i like the "toothiness" that the chromium carbides give the blade, especially in a pro kitchen. Sg2 feels similar, if the grind is good, and the knife starts to get dull after long usage, it still has some bite to it. Pure sharpness is better with aogami/aogami super and even a lot better with shirogami 1/2/3. My work horse knives are kanetsune knives, 2n steel (similar to sk5 i guess), 60 hrc, pretty good grind, not to thin but more durable than my more expensive ones. At around 70 Euro for a 270mm gyuto a bargain. Similar knives are sakai kikumori nihonko, they are even a bit better, grind and hardness.... But about 20-30% more expensive.

[@LiloUkulele]

Thank you for a great video...please update the links

[@sherreeroper7656]

I bought a huusk knife and have only heard shit about them. I do have a chef knife that's almost black but sharpens easy and I do love it. Ages ago my dad got me a set of German knives. One broke and the grain at the break was grainy. I still have them 40yrs later

[@OakridgeBBQ]

Thanks!

[@johnmarshall6975]

What angle are these Japanese knives sharpened to. European knives to 20 most Japanese I have read to 15 is that correct. Great vid by the way (John M in the UK)

[@OakridgeBBQ]

I really don't know the exact angle. Most only have a large bevel on one side and a much smaller bevel on the other (asymmetric grind) so they behave and sharpen more like single bevel knives/chisels.

[@johnmarshall6975]

@@OakridgeBBQ Thank you.

[@antoinettepriest]

Alot of useful information but if you could boil it down a little to the essentials it would be a more palatable view. I also hoped for a more individualized blade by blade comparrison (I wanted to see more of the knives on the table). If this was not your intent for this video then please disregard this comment. Nice collection though. Thanks.

[@OakridgeBBQ]

Thanks for your comment!

[@johnmartin7158]

To be fair to the channel, the good guy is directly or indirectly informing the educated and uneducated about all types and variation of knives. Personally I know nothing, but I was very impressed when he said to also get a knife that talks to you, say as in buying a vehicle or motorcycle. I love the looks of the Damascus. They look very cool. For my very 1st knife, I’m going to go to the high end knife retailers and look at them all. Cheers NZ.

[@jamestyrer6067]

What a informative video since I'm moving from common stamped knives to something better. Thanks

[@OakridgeBBQ]

Glad you enjoyed it! Thanks for watching!

[@PlayingwithKnives911]

I enjoyed your video. Thank you.

[@OakridgeBBQ]

Thank you!!

[@richdamians4549]

Hey I really like the way you teach bud i want to own a Japanese chef knife now

[@OakridgeBBQ]

Thanks, Rich!

[@Nanotaku]

Great intro. The Fujiwara, Misono, and Deep Impact 240's are all essentially in my shopping baskets on various sites (along with Tojiro and Mac)... I've yet to pull the trigger on buying one.

[@miketrump1368]

Well, what the heck are you waiting for? LOL!! Pull the trigger! Let's go!

[@Nanotaku]

@@miketrump1368 Ordered the JCK 240. I'm a little sad both the nakiri and the 210 are sold out and don't seem to be returning.

[@OakridgeBBQ]

I think you'll really like it. It's a great knife - it needs a little tweaking once you get it, but I'll show you how to do that in my next video.

[@ethnicwire]

thank you so much for this video, I unfortunately had to deal with a horrible store here, that treats Japanese knives as status symbol and not really helpful in the use / knowledge department. Thank you for sharing your knowledge!

[@OakridgeBBQ]

Thanks so much! Glad I could help!

[@FisheySauce]

Great video, learned a lot. But also please face microphone so both ears get same volume, or at least convert audio to mono. Thanks :)

[@OakridgeBBQ]

Thanks for your feedback!

[@trippstadt]

LOVE this video! At first I was "Half hour! OMG!" but found it to be chock full of useful and interesting data points and explanations that usually don't exist all in one place. Thanks so much! I also very much appreciated your opinions based upon years of experience and learning. I mean, why do so many go to all the trouble of making a video just to basically say, "YMMV"? Knowaddamean? So, thanks man. One question, (see link) Is THIS the knife? The ad doesn't say "Super Blue Steel" and so I'm unsure as to whether it is precisely the knife you referenced (thinking of letting my sons know about this prior to Father's Day). :-)

[@OakridgeBBQ]

Thanks so much for sticking it out and watching the video all the way through! It was a lot of material to cover... unfortunately I cannot see your link (I think youtube scrubs them). If you repost the link without the dots I think it will be allowed through.

[@trippstadt]

@@OakridgeBBQ No need friend! I was able to confirm that it WAS the knife you referenced. Additionally, I have it on good authority that my 3 sons chipped in and will be giving it to me for Fathers Day :-) I couldn't help myself. After seeing your video, I went out and bought myself a Takamura R2 powdered steel Petty Knife (150 MM) which is now the sharpest knife I own (and I have some good ones). It's sandwiched between two stainless clads and is both incredibly sharp and beautiful. Thanks for responding!

[@robertomarsson7725]

thank you, great video. helps me a lot as i'm looking for a japanese knife

[@OakridgeBBQ]

Thank you!!

[@AJ-by6pd]

I just thought I’d let you know that Tojiro does make a hammer forged line of knives out of VG-10 and Blue#2. It’s called Tojiro Atelier. They are some of the most well made knives I have ever seen.

[@OakridgeBBQ]

Thanks, AJ! I haven't looked at Tojiros for many years. I'll have to check them out.

[@AJ-by6pd]

@@OakridgeBBQ the VG-10 from Coutellier Nola and the Blue#2 from Sharp Edge shop are the best versions of Tojiro Atelier. The blacksmith use to work at Yoshikane Hamono when Masashi and Mazaki were there, so he has a really nice pedigree. They use molten salt baths to heat treat the knives and as a result the knives are easy to sharpen, get wicked sharp, and hold their edge in a home use environment for a long time.

[@PRLOutdoors]

I just ordered a hammered Aogami super blue from yoshihiro, what can you say about yoshihiro's quality.

[@OakridgeBBQ]

it's fantastic. you'll love it.

[@willparsons32]

I think people have this mentality thing about "non- rust, food safe stainless steel imbedded in their noggin... "Oh, I'd never use any utensil item that rusts, that's just plain trouble and not food grade safe" I'm new to this "thought I knew it all" knife construction and maintenance of a decent blade. Seems like the more I read & watch about knife quality and styles, the stupider I am! Great video.

[@emibarron2919]

This was so helpful, I was going to make a big mistake for my first chef’s knife purchase. Thanks!

[@OakridgeBBQ]

Thanks so much, and thanks for watching!!

[@npannu89]

Love your video. Wondering if you could recommend any Japanese high carbon knives (no clad) a step up from the misono

[@OakridgeBBQ]

Hey @npannu89 - First, thanks for checking out the video! Regarding your question -- that's really a tall order! To my knowledge there is/was only one -- a Hiromoto Tenmi Jyuraku Honyaki gyuto -- which is no longer in production, and I purchased the last one from a knife dealer in Japan several years ago. It's solid White #2 steel made in the Honyaki tempered style with a western handle. I do not believe any of the current high carbon yo-handled non-clad gyutos are better than the Misono. There are plenty with Aogami Super or Blue #2 cores that I would consider "better", but they don't meet your qualifications since they are all clad construction. The only other truly "better" gyutos that are non-clad that I can think of would be the Akitada Honyaki Series wa-gyutos of Mizuno Tanrenjo for example. But, they start at around $1,600 each...

[@sachac5435]

thanks very imformative, i like the mizuno

[@hsb9344]

Very helpful. Thank you.

[@franciscoalegria8218]

Ive been shopping around for a Gyuto for about 2 years now. Would be my first Japanese knife.

[@OakridgeBBQ]

Best of luck on your quest! Hopefully by now you have not one but many gyutos in your knife roll!! Thanks for watching the video!!

[@ckryegrass11]

Hell man a robert welch signature series along with the sharpener will do you good and less maintenance. Stop waiting around and buy a damn knife man.

[@Masterfighterx]

There's also White 3 and Yellow steels. Aogami means Blue paper, just as Shirogami means White Paper, just think of Origami :-)

[@OakridgeBBQ]

Exactly. Hitachi blue paper -- either #1 or #2 typically. However, my all time favorite knife steel is still (and probably will always be) Aogami Super.

[@KemAMP]

Good video but I believe you confused 'recommendations' with 'personnal preferences' just a little bit. I have a 240mm Gyotu and barely never use it. Most of the time I prefer the agility and precision of a shorter blade. Considering that most japanese knives profile are meant to push cut through food and do not rock very well, a shorter, lighter blade is prefered by most. Also, european softer steel has it's purpose. For example, you won't split a lobster in half with a carbon steel having 63-65 HRC cause it will chip almost 100% of the time. If you're used to rock a knife you better stick with a european knife because you will eventually chip the blade on the cutting board.

[@OakridgeBBQ]

Thanks for your reply. Not confused at all. My personal preferences ARE my recommendations. Thats kind of how this works... Likewise, your recommendations are also based on your personal biases. That said, I do happen to agree with about half of what you said. I agree that Euro stainless has a solid place in a chef's tool kit, and high hardness carbon steel has its limitations. But, there are more than several Japanese gyuto profiles with more than adequate belly to be great at rock chopping and a 240mm is not too long for most cooks comfortable with normal sized chef knives. The weight "issue" you bring up is really a distinction without a difference for most. I find no meaningful difference in operating a knfe weighing an ounce or two than another.

[@gasuyvsaknkampms]

very good video, thank you!

[@OakridgeBBQ]

Thank you! Glad you liked it!

[@ernodios]

I'm on the market for good knives to gift my girlfriend bc she loves cooking and doesn't have anything beyond supermarket quality, but I'm afraid of the fragility and maintenance required by carbon steel knives. Should I jump into Japanese carbon knives or start off with a good German stainless steel?

[@OakridgeBBQ]

Based on the prologue to your question, I would opt for a good German stainless steel knife for her first quality kitchen knife. Then, if she seems interested in trying even more capable cutting tools, then I might go for a good Japanese kitchen knife in VG-10 or something similar next.

[@ernodios]

@@OakridgeBBQ thank you! I've been doing my research and I'll go for a Wüsthof Classic Santoku. Not as sharp but will last a lifetime. Thank you for the advice, that's exactly what I am going to do

[@OakridgeBBQ]

@@ernodios Solid choice. You might also take a look at the Messermeister Meridian Elite line of knives. They are my #1 pick for European stainless steel kitchen knives...

[@hanneszwicker5572]

Great introduction, thanks a lot!

[@OakridgeBBQ]

You are welcome!

[@hades9896]

Hello, My parents work in the kitchen, and I am shopping for a knife for them. You've recommended a forged high-carbon knife. What is the difference between High carbon stainless steel and high-carbon steel? Can I choose either one?

[@OakridgeBBQ]

Hi -- the primary difference is one is stainless (or mostly stainless) and the other will stain/rust relatively easy. Both have high carbon content, but the other alloys included in stainless hc steel makes the steel behave differently and the differences are enough I find myself almost always reaching for a non-stainless hc blade. That said, stainless hc certainly has its place in the kitchen, especially when cutting acidic foods. So, no professional chef should be without a stainless option while the non-stainless hc blade is more of a personal preference.

[@hades9896]

@@OakridgeBBQ Thank you so much for your reply!

[@ysn4325]

Thanks for the knowledge.

[@OakridgeBBQ]

You bet! Thanks for the comment!

[@mehmetbilalgultekin400]

great video thank you so much

[@OakridgeBBQ]

Thank you! Glad you liked it!

[@GamesTV-ke4tb]

But isn't a sheet steel also forged previously and rolled into sheets, lol? The same process as forging mate

[@OakridgeBBQ]

In the same way a loaf of Wonder Bread is the same as a hand made long fermented loaf of artisan sourdough... same, not same.

[@petersmith8134]

Very interesting. Thanks.

[@OakridgeBBQ]

Glad you enjoyed it

[@proterium2533]

Much respect, but this - *2:17* - is absolutely incorrect from the scientific point of view! There is no difference between forged and stamped pieces of steel, if they are made of exactly the same material and received identical heat treatment. And here is why. It is true that you compress the steel by forging thus making it denser, but *when you RE-HEAT IT AGAIN all the compression and distortion of crystalline structure from hammering is completely lost!* In fact, every piece of steel is re-heated and slowly cooled before heat treatment to relieve all stresses and compressions within the crystalline steel structure, a process called _normalisation!_ If you don't do this, all the compressions and distortions will become potential breaking or warping points during quenching. Forged steel is structurally identical to stamped steel if they both are normalized, which, today, is a standard process. All the compression by hammering is null and void if you put steel back into fire and heat it up to its quenching temperature. You can't quench below that temperature, and no quenching = no heat treatment. No heat treatment = no functional knife. Hope I could help.

[@OakridgeBBQ]

Thanks for the reply. I agree on the importance of tempering and a good heat treat. However, the crystalline structure does not revert back to pre-forge condition unless the heat treat and temper are mis-applied. Therefore, there are lasting benefits to forging that is retained in the finished product.

[@samlee2562]

I'm visiting Japan hopefully, any recommendations on places, cities, regions etc to go knife shopping for good quality carbon forged blades..?

[@battennagasaki]

Kappabashi street in Asakusa Tokyo will be your first destination.

[@battennagasaki]

Enjoyed your video very much. About your Japanese pronunciation, if you pronounce Gyuto more like Gyuuto, it will be nearly perfect. Your current pronunciation sounds like Gyoto like Kyoto.