Why is this video only less than 10 minutes? I've had lectures way more boring lasting way longer... Please keep these kind of video's coming man, you guys at Knifewear rock so hard, I almost want to move from Amsterdam to Canada and work for/with you guys.
I recently got interested in this subject for purpose of making some, and was surprised how interesting the history was. Very inspiring, I can imagine the chef's and smiths collaborating to refine the designs. Great to see them taking inspiration from everyone and not sticking to tradition.
I can't help but go back to my nakiri in shirogami 2 every time. It's like a big razor. Has a bigger yet light, stable feel. The only downside is the rounded tip when dicing onions, but the tip also makes it glide effortlessly with just the weight of the blade when slicing. It's just falls through cabbage and Romain regardless of its lack of weight.
The current Japanese knife mania is a relatively new thing. German, French and Middle Eastern cutlery design are much older. The Japanese factory area does produce nice blades but they are no better than any other quality knife makers wares.
Unforunately you don't mention the importance of the portuguese in the japanese knives history. The portuguese brought tobacco to japan and the first knives were to cut tobacco.
Why is this video only less than 10 minutes? I've had lectures way more boring lasting way longer... Please keep these kind of video's coming man, you guys at Knifewear rock so hard, I almost want to move from Amsterdam to Canada and work for/with you guys.
Haha, we wanted to keep it concise, but there'll be more in future! Thanks for the love man!
I recently got interested in this subject for purpose of making some, and was surprised how interesting the history was.
Very inspiring, I can imagine the chef's and smiths collaborating to refine the designs.
Great to see them taking inspiration from everyone and not sticking to tradition.
Very informative video. Thank you Naoto.
I can't help but go back to my nakiri in shirogami 2 every time. It's like a big razor. Has a bigger yet light, stable feel. The only downside is the rounded tip when dicing onions, but the tip also makes it glide effortlessly with just the weight of the blade when slicing. It's just falls through cabbage and Romain regardless of its lack of weight.
Very instructive. Un couteau de chef et un petit couteau is all you need. We French know cooking stuff! I like the kiritsuke shape though.
Very nice rundown! The only one I'm still curious about is the kiritsuke since it too is another multipurpose knife
Don't worry, we'll have more of these down the road!
awesome presentation .. thank you!
Glad you liked it!
Thank you! It makes me want to learn more!
Happy to hear that!
Nice . informative. But I came here to find out about the knives used in cutting bluefin . specifically the tear dropped meat cleaver.
That was pretty damn cool. Thanks for the lesson!
Thank you for watching!
Very well done, thank you.
Thank you!
I love the names! Western knives are named after the task they do or a famous brand.
Japanese knives have much more interesting names.
Thanks for the nice history lesson.
Thanks for watching!
@@KnifewearKnives Pleasure was mine.
Excellent! merci beaucoup.
The current Japanese knife mania is a relatively new thing. German, French and Middle Eastern cutlery design are much older. The Japanese factory area does produce nice blades but they are no better than any other quality knife makers wares.
They use harder steels, 59-67 hrc, wich have different qualities than European 56-58 hrc blades.
I do wonder if someone would just use their tantō to cook it would definitely work
Unforunately you don't mention the importance of the portuguese in the japanese knives history. The portuguese brought tobacco to japan and the first knives were to cut tobacco.
That's super interesting!
I'm pretty sure that the Japanese were cutting and eating food before Europeans arrived. I might be wrong though, I've been wrong before.
Nice, I'll take 3 of each!