210 mm is probably best for most tasks and easy to control. I still pull out 240mm when I need to cut bigger things. 270mm, I don't know what you are trying to compensate for.
Thanks for this video. Our family recently got our first Japanese knife with help from a mate who is a knife maker living in Japan. It's a Yu Kurosaki SG2 core san mai 270mm gyuto and it's absolutely amazing. The only thing lacking is me but the more I learn, the better I will (hopefully) get. Cheers!
I love your videos. I currently have a hodgepodge of 8-12 pretty low quality knives (I don't even know exactly how many I have off hand) that I want to get rid of so that I can just have 1-3 really nice knives. Thanks to one of your other videos, that idea was validated and I've decided I'm going to start with a Gyuto as my first knife. Your videos are really informative for someone like me who doesn't have a lot of experience using quality knives but I'm learning some basics quickly which will eliminate waste (time, energy, etc.) in my home kitchen.
I love this video, I definitely need to practice my knife skills more. I find it interesting your talk about using the most cutting edge on the knife as possible. I think about his with hunting knives (game processing) knives where I’ve found most people just use the belly, which is why I’m such a big fan of trailing points, allows more of the edge to be used
Man i've seen so many of your vids, i wish i could visit your store in person, and buy a knife from you. but alas, i reckon you're not opening up a store in Copenhagen any time soon. Hence i will therefor instead say thank you once more, and plz do keep up doing the good work that you do :) best regards, Claus
Gage, cow sword is so apt! Got the humor as well as the techniques you demonstrated, When cutting the onion, do you envisage the Golden Ratio that Kenji described to get the best even cuts of the onion?
My Gyuto is 208 mm. It's new to me. And I love it. I noticed when working with fish you always use a draw cut. As opposed to a push cut. Is there an advantage to this? Or, is this sushi training? Or, something else? I would love to know.
It's to not damage the fish. By drawing it you get a cleaner cut. Use the same technique if you want want to cut a steak. That's why filleting knives are usually longer: you can use the whole length of the blade to make one clean draw cut.
I notice you tend to favor Wa handles. I used to be mad about them but find myself drawn to western style handles or something kind of in its own style like Takeshi Saji round handles. Curious why y'all tend to favor them? Also curious as to why some gyutos have curved sori (spines) and others are straight. Do you find this makes any difference?
@@mayjahcon4662 What am I going to do about it? I already did it, I said something. How stupid are you? Are you going to come slap me through the internet now? Derp.
Whats your favourite length of gyuto?!
240 mm!
I would say a 240 but the wife likes the 210.
I use 240 mm and 210 mm. At home, it is easier to use a shorter knife, so all the gyuto's are for me and I bought a bunka for my wife.
210 mm is probably best for most tasks and easy to control. I still pull out 240mm when I need to cut bigger things. 270mm, I don't know what you are trying to compensate for.
240mm is my favourite.
Thanks for this video. Our family recently got our first Japanese knife with help from a mate who is a knife maker living in Japan. It's a Yu Kurosaki SG2 core san mai 270mm gyuto and it's absolutely amazing. The only thing lacking is me but the more I learn, the better I will (hopefully) get. Cheers!
Haha! That's awesome! That's a monster of a knife so I'm not surprised it's taking a bit of time to get used to it.
I love your videos. I currently have a hodgepodge of 8-12 pretty low quality knives (I don't even know exactly how many I have off hand) that I want to get rid of so that I can just have 1-3 really nice knives. Thanks to one of your other videos, that idea was validated and I've decided I'm going to start with a Gyuto as my first knife. Your videos are really informative for someone like me who doesn't have a lot of experience using quality knives but I'm learning some basics quickly which will eliminate waste (time, energy, etc.) in my home kitchen.
Thank u especially for showing close up up hands an cutting
I love this video, I definitely need to practice my knife skills more. I find it interesting your talk about using the most cutting edge on the knife as possible.
I think about his with hunting knives (game processing) knives where I’ve found most people just use the belly, which is why I’m such a big fan of trailing points, allows more of the edge to be used
Do a video on cheap knives that surprised you with how good they were.
Man i've seen so many of your vids, i wish i could visit your store in person, and buy a knife from you. but alas, i reckon you're not opening up a store in Copenhagen any time soon. Hence i will therefor instead say thank you once more, and plz do keep up doing the good work that you do :)
best regards, Claus
Gage, cow sword is so apt! Got the humor as well as the techniques you demonstrated, When cutting the onion, do you envisage the Golden Ratio that Kenji described to get the best even cuts of the onion?
second here and this is the video I have been waiting for
Yay! So glad you enjoyed the video!
My Gyuto is 208 mm. It's new to me. And I love it. I noticed when working with fish you always use a draw cut. As opposed to a push cut. Is there an advantage to this? Or, is this sushi training? Or, something else? I would love to know.
It's to not damage the fish. By drawing it you get a cleaner cut. Use the same technique if you want want to cut a steak. That's why filleting knives are usually longer: you can use the whole length of the blade to make one clean draw cut.
The knife looks really nice. Can you tell me the brand and model?
First!
From Bulgaria!
Amazing! Thank you so much!
I notice you tend to favor Wa handles. I used to be mad about them but find myself drawn to western style handles or something kind of in its own style like Takeshi Saji round handles. Curious why y'all tend to favor them? Also curious as to why some gyutos have curved sori (spines) and others are straight. Do you find this makes any difference?
what is the name of your cutting board? how large is it? it looks pretty large albeit I do not know how tall you are :)))
Whats the knife in the thumbnail?
That's a Yu Kurosaki Fujin AO super Gyuto 240 mm. None in stock at the moment. Been a while since Kurosaki-san did a batch of these.
as expeerts: why don't you use Hindi cutting boards , which with their elastic structure are much more gentle to the the sensible carbon blades...
Hey Gage! Just wanted to ask you about your opinion on the masamoto ks nowadays? Is it still worth its price?
Fantastic knives. Can't say a bad thing about em. Not sure what pricing is like on them though these days.
Yea mine still needs work.
Wipe the blade with the spine side in the rag. It's cringe when you pull the sharp side through the rag.
Ooouuuu slap um then… Do sumtin bout it… What are you gonna do about it he’s out here disrespecting you do sumtin then or just shut your mouth - CM
@@mayjahcon4662
What am I going to do about it? I already did it, I said something. How stupid are you? Are you going to come slap me through the internet now? Derp.
Gyuto translates to beef knife more than cow sword 😂
Warning: Don't push too hard or twist when using Gyuto on Chicken and Fish. It will chip!
Yes! thank you!