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I’m cheap any recommendations probably won’t spend more than 50 bucks on a knife

Nice 😊❤

As a beginner with carbon knives, I have a couple of questions for you please. I just ordered a knife made of aogami #2 with stainless clad. I wasn't aware of the "importance?" of patina.. but if I heard correctly, forcing patina is a good thing and I don't need to use a rust eraser to try and remove it? Just standard cleaning/drying from then on, and if I see rust appear, then I'd use the eraser on the rust spot only? Is that correct? Also, you mention that you suggest people to avoid cutting citruses with a caebon knife. Is this only when you first get the knife until patina is formed? Or is it a general rule of thumb to avoid using a carbon knife for citrus? Any difference with a stainless clad blade? I guess the blade will just patina on the edge? Thanks for any pointers.. cheers!

Be sure not to rock chop with pivots, the turn can cause chips. Never twist with fine edges knives like Japanese knives and be careful of bones and other hard things, like removing a pit from an avocado. Of course there are exceptions, like a Deba can survive more, but even those can chip more than a Euro Cleaver.

Sweet.

Great shirt, Nathan. Please share the brand?

What do you reccommmend for a garbage to throw away vegetable trimmings as you go? That part always bothers me while cooking. Whatever you have I want.

I always cut my oranges like that but my knife is from Walmart. Also, I learned how to cut orange like that from a sushi restaurant when I was 14. I wondered how they got the orange round like that and perfectly sliced. So I started practicing by myself and now I see other people know this technique of cutting the orange in a circle. Edit: no I don't cut orange like that, I watched til the end, I do it in circle slices instead of the pieces like you did. The way you did that is cool.

Where can I buy the knife that’s hanging under the guitar? 😅

I really want to see more of that huge natural stone you put in your thumbnails sometimes!

thxs man

thxs

500 usd knife lmao

Carbon for me. Takes a wild edge with very little work or technique. I have stainless but they are much harder to sharpen.

I’ve have many knives but I’ve yet to master to stone. I practice on cheap knives to learn the angle

Kiritsuke!

Can u delivery n chennai

Look at that stupid ass f****** mustache what a f****** dope

La verdad con tanta publicidad no te deja ver nada!! Están tan desesperados por vender ke empañan el objetivo!!

If I have to choose between an end-grain bamboo board (babilonia), or an edge-grain maple board which is better on my knife? Does the end-grain aspect beat out the downsides of the harder material? I will probably purchase a better board eventually, but for now I'm stuck between these two.

Hey man could you tell me where to get a cutting board like that?

Hey man can I get a link for your cutting board?

Hey Nathan I’m also Nathan! Holy cow that Fujiwara Dena is gorgeous!

That man is my hero. I will strive to sharpen as he does, and one day I will polish my katana on whetstone.

Bet it can’t stand up to the mighty Ginsu knife, as seen on tv. Kitty says meow.

Fillet Fish Australia. Google it :)

I’d be nice to see how to sharpen tips and heels. Those often chip or get bent.

Great video. Now, should the strop be charged up with any sort of oxide paste?

Just use a serrated blade for this kind of meat it makes it really simple it's not complicated to cut meat, traditionally you don't slice down using this knife unless it sushi. Use the yangiba for fish and beef sliced at an angle.

Bro giving put golden tips. Better than any other video ive seen

Any chance of getting Shibata san to do a video of him actually demonstrating his sharpening technique? That would be golden! Thanks

Green yellow pink

Among so many crappy yt sharpening videos it's always good to find someone teaching good technique. I've tested two different thinning methods. One exactly as you said and the other one you lay flat the knife on the stone and adjust the grinding spot by putting pressure near the edge. Your method works way faster and creates a slight convex profile that reduce resistance because of food adhesion. 5 degrees takes more effort but final result is better than 8 in my opinion.

What a goldmine of information, thank you

I was just explaining this today. Santoku is tall and flat hence push cutting. Better suited for vegetables. Gyuto is long and short hence pull cutting, only tip is in contact with the cutting board. Better for meat.

I Like Your Channel!

I just love that they have so many great offerings with yo-handles. Yo-handles are rare in higher-end hocho. I understand that a proper knife grip makes the yo/wa distinction largely moot, but it's still nice to have something full tang.

Nice! Where did you get the new handle?

Nice video, question. Do you thinking the sharpening angle guide would work well with a straight razor using the petty side?

I feel like any review of the Tumbler should be followed up by a review of the Horl 2. The Horl is vastly superior to the Tumbler in every possible way. From the much lower grit and the ceramic honing disc to the longer magnetic block size and much stronger magnet to the overall fit and finish, the Horl really deserves to get a proper comparison to its knockoff sibling.

Chinese vegetable knife comes to the chat.

Whats the price point for this?

44 checking in and feeling noticed

I love you guys, but you all gotta ask your Japanese staff how to pronounce these names. It's "boounka", not "bungka". And it means "culture". No one knows where this name came from.

I've used a gyuto and kiri a lot. The kiri is definitely the cooler looking of the two styles, but the fragility of that tip is a liability. The TINIEST ding against anything, even something soft, can take that tip off. A gyuto doesn't really have this problem. And there's really nothing that the kiri can do that the gyuto can't do at least 90% as well.

As always a very helpful video. Thank you Naoto.

I have a crumpler laptop bag that is 20 years old and other than being a little bit faded its as new. Really great quality product.

I have both I use my santoku everyday for veggies like squash celery and carrots

First knife how much ❤