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How To Choose The Perfect Knife - 4 Things To Consider
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- čas přidán 8. 07. 2017
- 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!
Follow Hiroyuki Terada:
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Twitter: / realsushichef
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/ miamispice68
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/ charlespreston
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Support our Patreon page to see exclusive content not seen on CZcams, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on CZcams. 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 CZcams.
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
Wow, I can tell this man knows about chemistry, mining, forging, butchering, cooking, and retail sales. A well-informed guy from start to finish. Best vid out there!
Am passing this link on to a friend, so I watched it again... really great information! Here's my contribution:
2:27 blade shape
4:52 belly
6:58 handle
9:39 stamped vs. forged
13:00 steel types
14:50 face grinds
17:46 steel types (cont.)
19:00 grantons/scallops
21:18 steel types (cont.)
21:54 carbon steel
23:45 cladding
26:12 powdered steel
27:16 Swedish steel
29:12 BD1N steel
31:11 Ginsan 3
33:33 AEBL steel (warning!!)
35:20 bevels
38:22 accessories
Great contribution, thanks! Worth its weight in carbon steel!
Cheers!
Excellent! I watched it all the way through and then I was trying to go back to review some sections and then saw this; perfect! These together are a reference.
b.. but he said 4 things !
Thank you. Great reference
I wish this guy had a CZcams channel. I could listen to him talk about knives non stop
No doubt. As could I!
Yes. He really does know what he is talking about. It's a great video. Much appreciated. Thanks.
8arbarossa Bro I failed no nut November to this video....very good explanations, and it’s really good at feeding my knife hobby without me spending money
(Didn’t legit fap it was a joke lol)
@@insomnia9619 Wrong guy Einstein.
Shayan Givehchian I was searching for that just now keeping my fingers crossed. There’s The Knife Merchant Inc I found. I’d love to have that business. I’d be so happy to go to work every day.
Never a dull moment with this guy.
35 years in the biz. This is the best knife video I've ever seen! Thank you!
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!
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......!!!
Mohammad Faisal same thing here, David a person with a lot of Knowledge in Knives!!
yeah, it's always a pleasure to listen someone who's into his job.
I appreciate that he remembers all difficult Japanese name and understands all shapes and what they are designed for.
This is an unbelievably informative video. I wish this gentleman had his own channel, but I'm glad he's made this! Hats off. The section on steel composition is spot-on.
I've never enjoyed someone talking so close to an hour about knives before as much as this man, his passion is balanced with no-nonsense critique from years of experience. And he managed to fit so much in! Very informative.
One of the only long-form knife videos on all of CZcams in which the "expert" was truly that, an expert... and it is obvious.
He has so much knowledge he often had to double back and explain something tangential to explain his current point, as opposed to just waxing on with opinions on this or that... a giveaway that he knows wtf he's talking about. Excellent video.
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!
Just getting into home cooking & choosing right knives. This is best informational video I've seen. Kudos to this guy for thorough explanation.
David Holly, you had me mesmerized with the knowledge and also with the ease of explanation to us who are novices! Thank you!
I'm a retired old chef and enjoyed your knife video immensely. Thank You.
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.
This is about the 12th time I have watched this. I do it for pleasure as well as knowledge - every time I go through it, I pick up something previously missed.
David's demeanor and intonation is almost hypnotic as he breathes life into the qualities of each piece.
Every single word Mr. Holly had to say had me riveted! This is by far the best comprehensive review on knives I've seen to date!
I never get tired of watching this video. It's like watching several times one of your favorite movies.
David is an encyclopedia about knives. He is sincere when he says he is not an expert in steel, he is an expert in knives and his personalization. He is the real knife person for the knives people :)
Pura vida, from Costa Rica
Rapfaelo
Such a huge fan of this series. I am an aspiring chef who has worked all over the field for many years and I learn so much from this.
Hiro is my hero.
that was so cool, really appreciate the time he took to explain. i want a german knife now lol
Pure, essential knowledge about cutlery knife in 1 video. Amazing. I love it!
Thanks for making this video! Always a pleasure watching guys from the Knife Merchant.
Just found this vlog and thank you so much for all this info. It really clears up a lot of my questions about the differences in knives. Finally somebody that knows his stuff.
I was so enthralled in the video I was bowing to my laptop at the end! So much experience and knowledge in one room, priceless.
I loved this video. It is great to learn a little bit about different things in the culinary world from actual professionals!!!
Keep up the good work guys!
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!
I hadn't heard of molybdenum until this video
This man is a pleasure to listen too. I looked up the shop and it is in San Diego Ca..the knife merchant. I went to visit my best friend down there and had to make a stop for the slight chance I might get to say hello or at least wave. I was fortunate enough that on the day I went, the store was empty and he actually stepped out and helped me choose a knife..he gave me all the knife knowledge you hear on this video and then some. He let me hold and try some of his most expensive knives. Some which are only made by two sets of hands. Ultimately I went with a Miyabi Kaizen.. I love the knife and I love the experience. A very knowledgeable and humble man. Salt of the earth.
wow, I've never heard anyone articulate the issues concerning knife choices that well - kudos to David, and to Hiroyuki for having him on the vlog!
what a great, no-bullshit guide.
to the point, substantial, no myths, pure practicality. hard to come by these days ;), keep it up, guys!
What is the name of the retail business here? I wanna give this man my money, he clearly deserves it.
Look in the description.
I enjoyed watching just taking in the knowledge from this guy. He's a legend !
I was hesitant to watch this video, thinking it would be the same as hundreds of others. When I did watch it I was amazed at how much knowledge this man was willing to share. I feel like I have learned an encyclopedia's worth of information on knives from him. Thank you very much for this video.
Best video on cutlery. Period.
Totally agreed. Most of the other videos I've watched are too basic or the content creators seem very pretentious. This guy gave a ton of information in an easy to digest way.
He even had my Victorinox there. I cant keep a good sharp edge to save my life. Had it professionally sharpened, it was like a razor. I cut up some meat and some vegetables, and i lost that razor edge. I even have a good quality ceramic honing rod. It helps, but it just doesn't last. I have wanted to experiment with the Japanese one sided knives and see how I like those, but haven't figured out which one to try first.
That was FANTASTIC! A one stop shop for chef knife knowledge. :-)
Hiro's son: Dad please read me a bed time story! Its 10pm already...
Hiro: Good Afternoon...
Brendan Chan lol
Brendan Chan haha. Hiro: "Once upon a time, good afternoon, the end"
Who is the gentleman speaking and what is the name of his company
gregory vangundy David Holly, his company is Knife Merchant
Brendan Chan Ich
Amazing video!! Thanks for this! I’m not a pro chef by any means but i spend countless hours per week in the kitchen making traditional foods for my family! This is a great resource!
So much information in this video, love hearing David talk about knives he really knows his stuff
Have around 100 knives just because I live knives, and like you, my interest is also tied to my cooking, fishing, and blade sharpening. Love this video , please keep ypur knowledge coming
This is THE most informative video I've been able to find on the subject of knives. THANK YOU!!!
That was amazing and I have to say he knows the science behind it ,, thank you .
I've watched more knife videos than I can count, I still learned a ton here! Great content!
Wow,,, what a lesson on knives, steels, manufacturing techniques and cutting skills! Absolutely the best video I have ever seen, on knives! And I might add, that I am a mechanical Engineer and really appreciated all that he mentioned!!
really well explained. I finally understand some of this knife lingo. Often when you get into the store to pick a knife they just reel off words like a statistic sheet and by the end of it i'm just thinking "so it cuts things?" I also finally understand why some people say 'harder doesn't mean better' when it comes to blades.
I haven't watched a 40 minute CZcams video start to finish, literally ever. I was shocked to see that's how long it all was, though I may not have retained a lot of the names and types of steel I was fascinated by the entire demonstration. This man really knows his stuff and it shines when he's explaining. I'll have to check out his website.
I could listen to him all day.. his voice is so soothing.. so educational!!
Very, very informative video. Thank you very much for posting this.
SUCH KNOWLEDGE. THANKS FOR THE VIDEO!
That was great. Really great information. I didn't even realize how long this video was. Totally absorbing. See you next time! 🙂
That's what she said...
David, I thought I was knowledgeable in culinary cutlery...... your knowledge regarding all aspects cutlery is crazy awesome. Great video!!
David is so knowledgeable on knives it is just Amazing!!!
By far the best description of knives I have seen, so far. Thanks for the education.
This was the best tutorial I’ve seen on knife craft and selection for the casual or professional chef. Thank you.
absolutely amazing. thank you for sharing your experience, wisdom and knowledge with us!
I have learned so much while watching this video. Thank you for posting this video and thanks to David Holly too!
Really informative, even for somebody who's just a weekend chef.
Great video, thanks for everyone's time and effort from here in the UK.
This is a great video breaking down the steels and their attributes and knife shapes etc. he also explains why I personally will purchase a knife 90% on steel after shape has been considered and not aesthetics ... the same blade with a different handle either 2x or 1.5x the original which already had a nice handle. I know fit and finish is important but it's not as though one can't smooth edges or correct tiny bevel issues. Also a good wa handle is like $20 but a little sand paper and some tung oil is all that's needed
Definitely has to be one of the best descriptions on knives I've seen in a long time. Thank you!
I enjoyed watching this immensely. I have a background in tool and die making and 30 plus years working in engineering and I am impressed with David's knowledge of metallurgy. I always knew that a much harder steel will chip but its great to listen to an expert expound on the subject of cutlery steels.
I have been watching a whole lot of knife review videos and all I got was a lot of the same semi-correct/incorrect information over and over again. I came here and wish I'd found this one first. It answered all my questions and gave me all the information I needed to select the proper knives. Gave a liked and subscribed. If this one is that informative, I cannot wait to watch other ones.
Congrats for all the videos and for the priceless knowledge we get from Knife Merchant. I wish every business owner should be so well educated about their products, share it with their customers and with such a pleasant attitude. I dont have enough words to say how much i appreciate this valuble information from David.
I wish god bless David, his familly, his work and his business.
Best break down of knives I have ever seen. Soooooo good!
Brother, that is outrageous! My favorite of your works, and your reaction to the etch cracked me up! I wish I knew how to sharpen a knife like you do, it’s not as easy as it looks o.o
And I though I knew all about knives as an amateur knive maker.
This guy knows his products . Respect
New video with David and Bill WOOOOOOOO always love these videos!!
Great Job David...1st time deep knowledge about chef knives.. love you
Great video. This guy really knows his trade. Learned a lot thanks
omg he got me with the "good afternoon" LOL
Great information here. I would like to see a video on what David's take is on Chinese style chef knives. Steel comparisons, quality, etc. Thank you for sharing this knowledge with us. It is always a treat to see what the industry is coming up with and why.
David is awesome! He's sold me two of my best knives.
BTW, the Japanese chef at the beginning of this video, I watched his fried rice youtube some guys filmed a while ago, it's my absolute go to fried rice technique ever.
THAT WAS GREAT
Thank David too.
Thanks Ken..
Really great video. Thought I knew a lot but learned so much.
A friend and I just got sucked in and watched the whole video which left our heads spinning ( in a good way). This is an outstanding, detailed overview of knife selection for we novices.
Years of knowledge and experience condensed into 42 minutes. Glad I found this channel. Thanks.
Love the knowledge about cutlery. The different blade styles, metals and handles was quite helpful.
This blew me away. So much knowledge!
Thank you! Much appreciated video on knives!!
I have purchased many knives and whet stones from Knife Merchant and my most recent purchase was two beautiful Pro Teak cutting boards and a Miyabi Birchwood chefs knife. always right on time! I am learing the art of knife sharpenintg with the help of Master Sushi Chef Hiro Terada. Thanks David
So informative! Watched through the entire video and you answered so many questions I had. Thanks a million!
Very interesting video, thank you for posting this and good afternoon Hiro!
Wow! This guy knows his subject and explains it well. Thanks.
Loved the video. Super educational. Thank you.
about two years later I still reccommend this video to my friends or new co workers, I also always mention how I can listsen to David's voice for hours
David's plethora of knowledge,
should be considered a multi-national treasure. Thank you for sharing with us.
Wow I'm floored.
I must say, this is the most informative , indepth video in the category of food video's, bar none .
The passion ,
the knowledge,
The character of sharing jnformation,
I can't say enough of him.
If I could work for him , I will work as a free apprentice, anytime he wants.
I've 3 vanadium stainless steel knives , bought in 1992 around 12.oo only .
The 3000grit sharpening stone cost 15x more than the knives, just love using vanadium.
This is the video I have been needing for soooo long! Thank you for all this great information! As a kitchen knife enthusiast, I thought I had an understanding of what it means to be a great knife, but this video made me understand so much more! So much stuff I didn't know and a bunch that I had theorized about. Thanks so much!!! :D Will be rewatching and taking notes! hehe. Had to bring out my knives to confirm their quality, definitely good stuff (ones the MAC from the video, the other is Fujii custom Nakiri).
kkkkkjiw
Once in a while i watch this video, thank you so much for all these informations. And the video with this man about sharpening, it helped me so much, now i am confident on sharpening using the hand changing technique. Really Master Chef Terada your channel is a treasure.
I have so many knives, I doubt I'll ever buy another. that being said, it's still interesting to learn what I'm actually working with. thanks.:)
If only I had watched this video when I was choosing a knife 2 years ago. Great information, lots of tips that not everyone would know!
Thank you for the info! This was extremely useful.
Superb. I could listen to this guy talk about knives all day.
Highly knowledgeable I enjoyed watching and hopefully learning from it when purchasing a knife in future
Thank you for this excellent video on kitchen knives. WOW, so much to consider.
Great, great, great! I now know way more about the knives I already have - Japanese, three brands, different shapes, German, forged, stamped, etc. What a lesson. I now know why I like cutting certain ways with these different knives!!! LOL. My Shun is a rocker style, and my Yoshihiro is a chopper, pulling style. How did I now know this already!? And I always get frustrated when I switch cutting styles, not knowing why forward rocking feels good sometimes, and pulling and chopping feels better sometimes. THANK YOU.
Holy crap. This I watched this video about 8 times before going to buy a knife to make sure I knew what to get. I had no clue I actually went to this exact shop. You would think I wouldve recognized him at the store. Great experience, if not alittle out of the way. Best selection in the San Diego area though.
Could you guys do a vid on knife sharpening?? Tnx
Amazing information! THANK YOU!!
A really excellent tutorial.. this man is just so knowledgeable about knives to a point of obsession in a good way. 👍
I am a local san diego chef , and i have always had EXCELLENT service. Very Knowledgeable and highly trained... not to mention a great deal!