Types of Japanese Knives - Which is right for you!?

[@fredrikliljeblad1209]

For my part, I'm quite addicted to a "nakiri" for everything except major slicing such as turkey or ham, although, of course, a petty knife is rather essential for peeling fruit, etc. I should love to see a video purely about nakiris! Incidentally, if you have a catalogue, etc., I would LOVE to see it, as I most probably can't come into your lovely shop (sigh!)

[@SJisReading]

I'm sure you've gotten this figured out by now but they have an online shop

[@brucetea9829]

Pronunciation tutorial: Gyuto = Gyu (rhymes with "chew") + to (as in "tow" a car) Bunka = Bun (rhymes with "moon" without the elongation) + ka (how JFK or a Bostonian would pronounce "car") Kiritsuke = Kiri (rhymes with Apple's "Siri") + tsuke (rhymes with "bouquet" minus the elongation). Kind of... Everything else more or less acceptable (minus the elongation). Fun video!

[@wlhlmknrd6456]

You don‘t pronounce the u in kiritsuke..

[@aquaphoenixx]

@@wlhlmknrd6456 even if you don’t pronounce it, because of the two consecutive consonants you can hear a “u” sound sometime.

[@jeffkincaid1]

Great video. Being new to this its great to have all of this info in one place.

[@Masterfighterx]

Should be noted that the Ajikiri, Honesuki and Kiritsuke are double beveled (western oriented)

[@yoshikagekira9698]

The guy that walked past the window at 5:19 completely threw me off

[@yoshikagekira9698]

Same guy at 6:35

[@markkoetsier6475]

5:19 Oh lawd he comin' 6:35 Oh lawd he goin'

[@slidecatch]

A pregnant man!

[@SingingSealRiana]

Funny how many advise agains a gyuto cause of its langth. It is the closest to the western chefs knife, so what most people should be familiar with I would think . . . but maybe I just think that cause a knife like that was the one I learned to cook with.

[@jessyherbert]

So helpful, thank you!

[@ghw7192]

Excellent and very informative video!

[@vilhelmhammershoi3871]

Nice video.Very informative! Wish you'd turn the music all the way down, or change music.

[@AGC828]

Seems to me (as a home cook) that we only NEED 3 or 4 "types"....as there are so many versions of the same knife. For me, I'd say we all need one all-purpose knife --a chef's knife/Gyuto....but there needs to be a belly (e.g. tip closer to the spine) for good rocking...if we're more into "push-cuts/light chopping" get a knife with a flat cutting edge ==i'd add 1 for days when I'm/we're not into "rocking" (e.g. Bunka, Nakiri, ..),....a PETTY or Utility knife (3rd knife) and a SLICING knife--longer the better (same for the chef's knife/gyuto). I get how some people geek-out and just can't stop buying JP knives...even if they are pretty much the same type of knife/d (Nakiri not that different from a Bunka or a flat edge Santoku...). Only need one flat edge knife...possibly a cleaver as well....but would mean buying a "chopping block" with some feet that can absorb the force (rubber feet?, felt)...3" thick... Of course if we're cooking mostly JP food then the curved belly aren't a consideration. Different cutting style. Different foods.

[@ronradmer3573]

GREAT video! It answered all of my basic Japanese knife shape questions.

[@Brooklyncameraclub]

Cant go wrong with 210mm carbon steel gyuto

[@michaell4475]

An informative video but there is a very annoying back ground noise. A broken record han... han.. han... Had to leave the video before the end because of that sound.

[@UginUa]

Please don’t forget to name or put links to all knives you review. That would be super handy.

[@thomasgronek6469]

thanks for the video. great info, but I'm not a fan of the background music

[@MrPainfulTruth]

Next up: The Katana, also meant to slice flesh.

[@yousafkhan4846]

Which is better steel for chef carbon steel and stainless steel ?

[@gerardcosloy6946]

Wicked Canadian accent there bud.

[@pincheatzin4500]

por lo que entiendo de los acabados de los cuchillos. todos pueden ser de 3 capas o 43 capas. y tener un acabado martillado o de durazno?. he visto con patrón Damasco y martillado ( donde esta martillado no se ve el patron Damasco) porque?... si se raspa el cuchillo negro o el patron damasco, ya no vuelve a ser igual? se pierde ese color ? from what I understand about the finishes of the knives. all can be 3-layer or 43-layer. and have a hammered or peach finish ?. I have seen with a Damascus pattern and hammered (where it is hammered, the Damascus pattern is not seen) because? ... if the black knife or the damask pattern is scraped, it will not be the same again? is that color lost?

[@jensebu78]

Very informative video. Btw. Kawa is skin in Japanese. Muki (Or Muku) means to peel. So i guess it's meant to be to peel the skin from vegetables ...

[@ligerzero8685]

gyuto and yangiba are my go to for work as a sushi chief. I use the gyuto for everyday job at the bar and yangiba for cutting fish. To break down fish I use my gyuto the small one for smaller fish and a large one for salmon

[@tommatheson5855]

Was watching a fish house break down a 600 lb. Blue Fin tuna and they were using Initally a very interesting knife. It was shaped like a leaf or fan with a tangent handle and was used like a clearer. So it must have had some heft, looked to be very sharp. What was this knife called and where would I find one?

[@oskar6607]

I really find these videos very helpful. Thank you.

[@SharpKnifeShop]

Glad you like them!

[@mikestanley4457]

God I love Kurosaki knives. What a bladesmith!

[@The_Albino_Dino]

Both of the brothers!

[@3mulbish]

You talk about the kawamuki but you don't carry it.....?

[@nairjm1]

Nice video bro.

[@akhmadafandi4113]

nice

[@robertzorzi7254]

The main thing I would add so people would know is the amount of maintenance traditional Japanese knives need, if your high carbon blue or white steel, these need to be kept dry and oiled after use, and the sharpening is best done on a stone, if you're using a steel, I personally believe, you are wasting the knives potential.

[@SharpKnifeShop]

We agree with you that stones are the best way to sharpen knives, but that being said we can't discredit the usefulness of a steel. While the ceramic rods we recommend do remove a small amount of material they are really being used to hone the edge of the knife which is separate from taking it to the stones and sharpening it. Using a steel will prolong the edge of the knife by keeping it usable longer before taking it to the stones which removes more material, making your knives last much longer.

[@vrilm6746]

Kiritsuke's essentially bunka elongated?

[@PowerkickBoxers]

Thank you for these descriptions

[@slopbln3914]

Very interesting video, it brought a lot of information - thanx from Germany.

[@sonkekoster3105]

I think the Bunka is one of the most cabable knifes but the guy at the handle should bring the same amount of talent, because the knife is also very delicate!

[@SharpKnifeShop]

A good chef can cook a 10 course meal with a pocket knife, but having the right tools certainly helps!

[@sonkekoster3105]

@@SharpKnifeShop you are right - it‘s not all about knifes!

[@deangourneau2566]

what annoying background noise

[@lukespahn3735]

Gotta cut this music in these videos. Super annoying

[@SharpKnifeShop]

Our newer videos don't feature any background music, if you wanna check those out!

[@smashy152]

I've noticed alot of shops recommend santokus over gyutos. It must suck having santokus sitting around while the gyutos fly of the shelf.

[@Baffuteagle]

I bought a santoku(16.5cm) and gyuto (21cm). I thought the gyuto would be my favourite it being more like a European chef knife, but it i found it harder to use and I have cut myself a few times with it; getting better now though, I think it for more expert hands. But the santoku was 'love at first use'. So easy to use on everything, especially vegetables. Love the way the blade drops down from the handle; seems to reduce risk of cutting oneself and gives space between the hand a chopping board. I use the point for opening plastic packets, also as a scope like he says.. It is absolutely my do everything knife like the guy says. I think there is 'karma' with your main or favourite knife as well; I've never cut myself with 'my' santoku. In spite of it being scary sharp I feel totally confident with it.

[@yousafkhan4846]

I want to make my 4 knife suggest me which I made for myself

[@paulm2467]

Petty, gyuto, bunka/santoku/nakiri (personal preference, all do the same jobs with the first 2 more versatile, nakiri if it's only for veg.). Sujihiki would be the 4th knife if you do a lot of slicing. You also need to look at handle style, type of steel and knife maker. You can pay a lot of money for Japanese knives but there are some real bargains as well.

[@WormyLeWorm]

I really like the shape of bunka and kiritsuke. Currently eyeing those made by Enso and trying to decide which I'd get if I could only pick one. This is helpful... The bunka in this case has the perk of height which I like, but the kiritsuke seems like it'd be a better slicer and more versatile in the end. Most days I love using a prep knife which has a similar profile in a compact size... Still hard to choose.

[@ameliodile3485]

which one best for opening watermelon?

[@SharpKnifeShop]

I would say a nice long gyuto in the 240-270 range would be the best for opening a watermelon.

[@d4nielDayZContent]

Thx, nice video. :)

[@waitingfiryou]

Great video! Beautiful knives!!

[@bobgox]

great vid ! thank you !!

[@devondeswardt6239]

Loving this channel! Great video, dude

[@SharpKnifeShop]

Glad you enjoy it!

[@julestabaranza1130]

Great video. except that background music sounds like an annoying fly buzzing in your ear. Just talk without the music. Thumbs up!

[@SharpKnifeShop]

Sorry about that, we've learned a lot as we keep making videos. No music in the new ones!

[@sandyrothman2430]

Gyuto, not "gyoto"!

[@fearlessgentleman]

i've seen it spelled, gyouto... 🤷‍♀️

[@MagpulSqwerl]

What brand is that sujihiki?

[@thesids7]

The handle looks like it's a Takeshi Saji but the finish is similar to what Yu Kurosaki has done with his Fujin

[@bartoszbaranowski604]

Oh my...

[@ElDuardo01]

Thanks for the info!

[@pamelachow1957]

Fab vid! Thx

[@victorchheng6151]

I really love bunkas

[@SharpKnifeShop]

Theyre sweet!

[@einundsiebenziger5488]

Some of these are really beautiful, but those scratched and dimpled surfaces on the others are not only ugly, but also make cleaning more difficult.

[@TheJDSeibel]

Great info, but the mispronunciations of the knife names were distracting

[@SharpKnifeShop]

Most english speakers find the correct pronunciations hard to say and therefore less relatable. Just trying to make the japanese knife word as approachable as possible! Thanks for your comment!

[@axelgr8884]

is the petty useable for breaking down a whole chicken or anything with bones?

[@veetour]

No for use on bones. Everything else on the chicken would be okay.

[@fearlessgentleman]

look for something not so thin at the edge and maybe a thicker spine. rigid.

[@SuperPussyFinger]

This guy is high. It’s all in the eyes.

[@andyzhang7890]

LMAO

[@gray_gogy]

No, no he's not high. Every other video I watch someone is trying to say the guy is high. THAT'S JUST HOW HIS EYES ARE

[@SuperPussyFinger]

You need to get out more. He’s obviously higher than hell.