Japanese Knife Imports- Choosing Your Knife

In this video, we go over some basics of what Japanese knives are, why they may be a good or bad fit, etc. We also discuss briefly higher end knives (mirror finishes, honyaki, etc.), and why one might or might not want something like that.

If you have any other questions, please dont hesitate to ask. You can e-mail us at Jon@Japanese Knife Imports.com or look us up on the web at www.JapaneseKnifeImports.com

Comments

mad thumbs says:

Gotta love the celebrity Chefs that show us how to hone Japanese knives. It’s good to see some know the differences. 

Metal Heart says:

This is a really good guy! I’ve studied Japanese and encountered the mentality, and what he says here is very true. High quality = high maintenance!
Jon also stresses (without saying the word) the Japanese virtue of humility – do not buy knives above your capabilities!
I’ve owned two very intermediate Japanese knives for years: a gyuto (general, somewhat Western style chef’s knife) and an usuba (rectangular Japanese style veggie knife), double beveled in high carbon steel with stainless cladding. This is a good start for a beginner. I used to be very proud, even a bit arrogant with my knives… looking back, I see how I mistreated and even damaged them. But I also learned a lot in the process. Now I will practice to gently, correctly sharpen/oil/store them – once I have that down, I will take a careful look at beginning single beveled knives. Not too fancy… maybe white steel.
In a nutshell, forget fancy mirror finishes, water quenching, and super designs until you have taken a number of cooking and cutting courses and can actually give the knives the love and care they require. 🙂
Peace.

Lardy Mctubster says:

You mentioned using a strop instead but don’t strops do the exact same thing as honing steels?

Jack Laggy says:

Hello I’m currently living in Japan, Tokyo and I am wondering as to which knife shop you would recommend buying a knife from. I have been to Kappabashi and have browsed the shops and would like to hear another opinion. Any advice will be much appreciated. Also your videos are great, keep up the good work!

saldoczaidi says:

Thin versus thick: thin knives have the habit of twirling / slipping when cutting solid substances. I have used Japanese knives. Their blades are not as well balanced as the European nor are their handles. Knives are subject to cuisine. Japanese cuisine is widely different than European. Compared to European Cuisine theirs is not as solid and versatile. For instance take de-boning a fowl without breaking the skin for multi-fowl dishes. Furthermore, slicing a swede with a thin knife can be problematic, especially if it is sliced thinly. It requires well balanced heavy blade and a firm grip handle. Yes, folks, Japan has come a long way since WWII but she still has a long way to go to meet / exceed European technology and material. Sweden still produces the finest steel in the world. Solingen still makes the best knives. France is still the queen of European Cuisine. Nope, neither Japanese knives nor Japanese cars for me. I use English knives and drive a Volvo.

123hiroya says:

Thanks so much for your advice, after watching ur video i decided to go for Japanese knives and bought this set, you can really tell they are Japanese http://www.ebay.com/itm/GOLDSUN-Sashimi-Kitchen-Stainless-steel-Knife-Set-Cutlery-Japanese-Chef-Knives-/291512090921?hash=item43df798129:g:fx0AAOSwWBJXBSfa only downside is i wont be able to work for a Japanese chef anymore since ur not allowed to have prettier knives then he has 🙁

martin winther says:

great video man!

Alice Cullotto says:

Thank you for all of your knowledge! much appreciation

Vlad The Inhaler says:

My first Japanese style knife was a ~6in mercer deba I got for 15 bucks.
I liked that the blade went completely to the heel, not sure what that’s called.
I’ve just ordered a couple entry level (if that) carbon steel gyuto to replace my German chef knife.
Can’t wait for them to arrive

Pierre Rossouw says:

First off, very nice intro vid. Secondly, I am looking at purchasing a Japanese style knife at the moment. It’s time for a blade that reflects more of my personality in the kitchen. I’ve been using Wusthof – very reliable but lacking passion. A blade that fascinates me as a blend of East-West is the Zelite Infinity with the Damascus pattern. Beautiful, functional and, not to mention, affordable. I would be honoured if you would give your thoughts on this. Again, thank you for your online tuition.

Pranab Kumar Das says:

Very well said man!

Shubham Agarwal says:

+Japanese Knife Imports could you please tell which design are the most useful ones among Gyuto, Nakiri, Santoku, Deba on day-to-day basis. Really confused.

David de Juan Navarro says:

this is what i called an honest business owner, will go to check this shop for my next yanagi

Zs V says:

bla bla bla

Darth Fader says:

What Gyuto would you recommend for a line cook looking to get into Japanese knives?

Chris G. says:

Thanks for the very good videos! Could you make a video which shows the different cutting techniques for japanese knives?

Jeremy Trujillo says:

Hello I’m interested in japan cuisines. and I am wondering what knife would best suit me between a sujihiki or a yanagiba as a slicing knife? what are your recommendations?

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