David Holly from Knife Merchant is the absolute best person to talk to if you’re interested in buying a chef knife. Before he bought this business, he was chef putting in the long hours and spending a whole lot of time with his knife. Today, he still tests the knives he sells so he can offer his expertise and provide the best advice for all of you.
Shape, Handle, Style of Grind and Type is Steel to suit your needs. These are the 4 things to consider when choosing a chef’s knife.
If you’re on the fence on which knife is best for your application, give him a call so he can offer his assistance. And if you buy a knife from him, be sure to tell him who sent you!
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As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Price: $16.62
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Loved the video. Super educational. Thank you.
I gave up after 2.11 minutes, because my attention span noticed fuck all was happening.
Incredibly interesting and well-explained. Many thanks
Great information
Regarding AEB-L. When properly heat treated, with sub zero quenching, it can result in over 62 RC hardness with no large carbides. It is an excellent kitchen knife steel when heat treated correctly. It is often (rightfully) referred to as the Hitachi White of stainless steels. The lack of large carbides, coupled with the ability to be made very hard, results in a blade steel that can take an exceedingly fine edge without chipping. It’s my go to steel for kitchen knives in my shop.
I love my bakers and chefs utility knife for almost everything; though it sucks ass for raw meat.
Man this was super informative, very impressed
This is a really good, damn good video. Nicely done. There was a reference to ‘not carrying knifes with inherent flaws’. It was in the first 10 minutes. Specifically speaking, what was that in regards to? What is a good solid example of what was intended there? I just spent some serious money on some knives and hope I didn’t end up with what he was referring too. Thoughts?
Very nice report, thanks a lot.
Despite of that I would like that no knife is used anymore in the future to cut animals apart to be eaten by mankind.
what about blue steel is it good?
im cheking for a chef knife not sure witch two get if a german Wüsthof or a swiss victorinox
David’s a walking Encyclopedia! Most impressive! And the time just flew by, about how the molybdenum filled in the orange-peel dimples, to why scalloping the santoku is useless, misting the metal vapour to make powdered compacts etc etc – just so much info. Thank you for uploading!
Cool !
That was amazing and I have to say he knows the science behind it ,, thank you .
how much ££££££££££ ??????????????
This video is literally a master course on how to recognize knife quality. Absolutely the best video I have ever seen. Thank you so much for this amazing education!
Generally, the VG-10 steels run around 60 – 62 HRC which is about the same as white steel #2.
Very nice intro for pro. I will share it with all my young new bees…thanks for millions…can not wait to see more of you online. Best regards!
7 y.o rum…in paper cups, yay!! Classy! lol…now seriously, I dunno why an AEB-L knife around 60-61 HRC should chip…I guess the heat treatments are faulty. Bob Kramer, who knows something, says that when well HTed, AEB is one of his fauvorite “cheap” steels, cause finest grain for a stainless…on the contrary, Hitachi Blue has good wear retention, granted…but the carbides aren’t the smallest of the bunch, which is bad. Isn’t really the main reason to use that one because japanese people can’t help but be “ritual” in their choices? And as Blue became “almost traditional” for knives years ago…
こんにちわ. thank you for showing. a very interesting video.
This is THE most informative video I’ve been able to find on the subject of knives. THANK YOU!!!
Outstanding video, thanks very much to David. His advice was very helpful, covering all the basic info and adding a lot of deeper insight that even many knife enthusiasts probably didn’t know. Always good to hear from a true expert!
Super!
I started watching this video at 11:28 am and I just finished it. I have only one thing to say…Good afternoon!
David, I thought I was knowledgeable in culinary cutlery…… your knowledge regarding all aspects cutlery is crazy awesome. Great video!!
So disappointed to hear that the Dalstrong knives are no good. Just got my fillet and bread knives a few days ago and haven’t had a chance to use them. I ordered them because of so many good reviews including one YouTuber that had two Dalstrongs in his top 5 favorite knives, and he’s had many many quality knives.
genuine noob here, does balance matter?
That was the best presentation of information related to knife quality that this novice enthusiast has ever seen. I’m sure there others with more information, but this was awesome for me to see. Thanks ever so much for sharing your knowledge.
and you work in the kitchen with such hands ?! ..yak i would lose apetite if those dirty nails touch food
What do you have to say to this, Hiro?… Good Afternoon… my sides
The alarm in the video had me running around my house checking for a fire or something causing smoke
olá tudo bem? quero comprar essa marca de facas onde posso encontrar ? aqui no brasil tem revendedor dessa marca de facas? se por acaso tiver deixe um contato meu email e demetrios.severo@gmail.com agradeço desde já.
WOW! VERY helpful!
I am puzzled that customers are having trouble with edge holding and AEBL but suspect they are not taking it up to high enough hardness, I and others have used it for years in our knives, I take it up to 60-61 RC and edge holding is excellent. With hardness edge holding is not linear but exponential I suspect they are holding down the RC hardness for ease of sharpening.
I m not a chef, not much of a knife enthusiast….but i saw this whole.. & I HAVE 2 SAY this is an awesome video… i love the fact that… this shop-owner actually does know everything about he sells…. OMG… amazing video……!!!
can I get the knifes