Japanese vs. German Chef Knives
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- čas přidán 26. 04. 2024
- Which chef knife is the best?
A chef’s knife is a reflection of the chef. So it’s important to choose a knife that reflects how you like to move, what you like to look at, and what you like to cook.
Personally, I prefer shorter 7”-8” knives, because I prefer control over efficiency. And I like curved blades based on how I like to cut.
To help you find a knife that reflects you, I partnered up with @zwilling_usa for this post. From their iconic German-made series to their Japanese-made @miyabi_int series, they make ALL shapes and styles with a total commitment to quality. Truly. They rock. So if you're on the hunt for a new knife and don't know where to start... check out the site in my profile page and see which knife works for you. Or watch the FULL length video where I go into all the details.
Are Expensive Chef Knives REALLY Worth It?
• Are Expensive Chef Kni...
I’ll be making some more content with them in the coming months to talk about knife skills and answering some common questions, so please let me know if there is anything you’d like me to include.
#knives #knifeskills #zwilling1731 #cooking #zwillingpartner - Jak na to + styl
Which chef knife is the best?
A chef’s knife is a reflection of the chef. So it’s important to choose a knife that reflects how you like to move, what you like to look at, and what you like to cook.
Personally, I prefer shorter 7”-8” knives, because I prefer control over efficiency. And I like curved blades based on how I like to cut.
To help you find a knife that reflects you, I partnered up with @zwilling_usa for this post. From their iconic German-made series to their Japanese-made @miyabi_int series, they make ALL shapes and styles with a total commitment to quality. Truly. They rock. So if you're on the hunt for a new knife and don't know where to start... check out the site in my profile page and see which knife works for you. Or watch the FULL length video where I go into all the details.
Are Expensive Chef Knives REALLY Worth It?
czcams.com/video/8sZ7o3Bkz2U/video.html
I’ll be making some more content with them in the coming months to talk about knife skills and answering some common questions, so please let me know if there is anything you’d like me to include.
#knives #knifeskills #zwilling1731 #cooking #zwillingpartner
Cleaver. Good for veggies and fruit, good for meats, good for crushing garlic, good for helping any burglars find out how good it is.
@@ForgottenKnight1 also great for butchering
@TriggTube I'm really looking forward to more content on this. I'm trying to get better in the kitchen but I suck at buying/maintaining knives which makes prep tedious
As someone who has only worked with Chinese cleavers for Most of their life, i can say that they are by far my favorite Option. They have better weight and more Control and you dont have to sharpen them
Personally I like my 8 inch nakiri knife
I've never ever seen anybody give a description of knives so comprehensively.
Welcome to TriggTube! Haha. 😜👍
Yep
Yes made everything cleaner and Chinese chef knife is what I need to buy from now. Thanks
ngl I thought that he's gonna roasts the chinese knife..
Also in less than a minute too, which is quite the accomplishment I'd say. A great summary of each knives' upsides and usages cases.
Choosing between these three is like choosing your first starter Pokémon.
Not if you just buy all the different types lol I used to love opening my knife wrap and thinking “which of you will I choose today”
This comment killed me 😭
@@seangriffin5524 I mean, you can obtain the other starter Pokémon at some point as well.
It's really refreshing and genuinely helpful to see the comparisons used to describe the different styles not as "what knife is best" but instead "what knife is best for you."
I might be wrong but pretty much every big channel says that or "this 600 dollar knife is what I use and you should totally buy it but just use and get what's comfortable for you"
Ideally you'll want the vegetable cleaver, a meat cleaver, a fillet knife, a paring knife, a bread knife. and a general use knife for the basics. You can find versions of these from basically any county he listed.
@@nopenoname7944 ngl that's a shit ton of knives unless your a restraint cook
It's really like asking a painter what their favourite brush is. It's all down to preference tbh.
@@proyoo19You don’t need the cleavers but I use the others almost daily along with a pair of scissors.
Knife set can be found on sale for 80-90% off at the right time of year making a good set affordable.
Cleaver supremacy! I use it for everything. The ability to slice, smash, chop, and carry everything with one knife is what makes it so great!
Me too. I have the exact one he has too.
Yeah. When I just want to get it done, the Chinese cleaver is the best. The scooping factor is pretty huge.
Same is the perfect tool
But they are scary 😅
omg same ! theyre so versatile
Chinese cleaver is hella good. Might br biases since i grew up wnd cook since a kid with cleaver but it's just so satisfying to use. It's sharp with proper maintenance, durable, have a good weight, and no need to go soft with it, just smash it and it's fine.
But can't go wrong with a wüsthof or henckles though.
I agree with you 100% it's great.
I love how the "chinese" cleaver is also a german Zwilling knife 😂
Same with the Japanese one 😂
@@TheJanstyler ? yeah cuz they're knives lol?
@@user-hk4oq9ff3q The fuck are you even trying to say? xD
Cos all made in china. Case closed
Yees XDDD
I like how the cleaver is also from the German company Zwilling. And btw all my knives are from Zwilling as well. They’re great!
I believe that even Miyabi is owned by Zwilling. So all three knives are basically from Zwilling ;D
this is really good ! i havent heard someone describe different types of chef knives whole also including chinese chef knives lol
Ikr did not know that 🤣
I use my German chef’s knife if I’m processing a lot of herbs (that rocking motion) and German knives are MUCH easier to sharpen at home for those who like to use a whetstone. It takes me as long to sharpen my one Shun santoku as it does a whole set of Wustof.
its not the style for sharpening (generally, there are some weird shapes) its your material and angle that makes all the difference. Carbon steel and VG10 (and probably other alloys) are far nicer to sharpen that your typicaly pot stainless which takes so god damn long lol. Have heard powdered Scandinavian steels are great to sharpen but I can't say personally
@@richmondvand147 I have 2 Tojiro VG10 knives and for me it is very easy to sharpen them. It takes only few minutes each.
A good Cleaver is all you need. The most versatile of all knives
Fact,Zwilling and Miyabi is the same company.
so all of the knives are just german then
@@l0rdmok0Always have been 🔫
I had German in culinary school. Today I am rocking Japanese knives. Definitely lighter. The one mistake I made was buying a high carbon nakiri. Too much maintenance and not very good for acidic vegetables. So basically I have to switch knives if I go from cutting potatoes to tomatoes. It does stay pretty sharp though.
Yeah. High carbon is finicky. I'm not fully sold on it one way or another, but it IS so nice to cut with. That's for sure.
Keep it well oiled and a rinse under water as you're finished for normal dishes or halfway through if you work in a kitchen. Mine still looks like the day I bought it.
What happens when u use acidity vegetables for carbon? Rust or something
Yeah, it discolors pretty quickly. If you don’t wipe it down right away. It oxidizes really fast. In my opinion it’s just a pain in the butt to keep up with. Definitely nice to cut with though.
@@jesskeenan22 isn't there a way to develop patina to prevent rust ?
This channel is super underrated
I love the irony of the German made Chinese cleaver (Zwilling) 😂
Haha. Truly IRONic. 🤣😜
Miyabi is a sub brand of Zwilling too, to add to the irony
@@jamesburchell89 yupp, probably made in their factory in China.
@@henningbartels6245 Knives from their Chinese factory are mainly produced for the Chinese market, and carry a different symbol (one man instead of two). The knives shown here were almost certainly produced in their main factory in Solingen. The knives even say "Made in Germany". And Miyabi knives are produced by Zwilling's japanese subsidiary, not in China.
Miyabi knives are hand made in Seki Japan and the any knife with the Zwilling name on it will be made in Solingen Germany (or in rare cases like the the Gourmet line of Zwilling knives, Spain). What you might be thinking of is Henckels knives which are often made in china or Vietnam
I have that exact cleaver and i absolutely love it. Only problem is it can be a bit unwieldy when it comes to sharpening.
It's great. I'm glad you know the joy of it too.
My first ever chefs knife i purchased was when i was in culinary school and it was a wusthof knife. But when i became a sous chef, i invested in 3 shun japanese knives. My primary everyday knife is a shun premier 7 inch santoku. It is a monster and i love it to pieces
Have Shun as well that VG10 is so nice to sharpen, though moved to a hand forged gyuto because it was just a better feeling chefs knife in the hand and during a cut. Though I still use all my shun
Wow I’ve been cooking and using knives for over 30 years now and never seen anyone explain them so successfully and efficiently! I didn’t know this. Absolutely amazing, thank you! You have one of the very best food channels EVER!
Wow, thank you! That means a lot.
I love my Santoku so much. It's my go to knife always. I love the weight and balanced shape.
That explains why I like the santoku so much
Your videos are always so informative 💙
Haha. Thanks. That's the goal! I'm so glad!
You covered a lot in a minute. Great stuff
Glad you liked it!
Never heard it called a 'german' knife, always a 'french' knife. Nor did anyone call a cleaver a 'chef' knife. Fascinating...
Good follow up vid! Also gratz on hitting 200k subs.
Thanks!!!
I tried many knives in my mothers kitchen when young and cooking and they all kinda worked, but when i got my first own knife, a santoku, it was like a match made in heaven!! Ive hardly used anything else for home cooking
I absolutely love your vids and content. Make me feel that what I have been fighting for my entire life makes sense. Thank you
Wow. High praise. Thanks so much. What have you been fighting for?
I have a 9 inch Kiritske by Miyabi, probably the best investment I’ve ever made. Ironically the knife is now more expensive than when I bought it😂
There's also the French style that has a similar thickness to the German style but a more flat belly like the Japanese
I have the Zwilling knife and while they do need sharpening from time to time it isn't as frequent as people think, it takes a lot of time to actually lose the edge.
impeccable timing, been shopping for a new knife the past few days
Groovy. Happy to help!
One thing he didn't mention which is rather important is the fact that the traditional Japanese knife is single edges. In other words only one side is angled sharp or only one side of the blade is beveled. Unlike the v edge on many other regions and they are different when sharpening. I guess that difference is significant and if your comparing you might want to mention.
Yes, but none of those were single beveled.
I've seen lots of content about knives but you're talking about what matters 👌🏻
As someone that uses a rocking motion to chop i never knew there were knives made to better accommodate that motion
There was a show or something where they asked a chef about the people who use cleavers. And said something to the effect of they're not chef's.
They're the whole arena. Much love to all my fellow arenas out there!
Love the videos mate !
Glad you like them!
I'm a fan of the santoku knifes, not only looks it cool but it fits because of my cutting style
While ive not had the chance to try the other two, ive always felt alot safer and more in control with a rocking chopping motion as a home chef
Your video helped me understand what ive been doing wrong with my knifework for years... Thanks!
Cheers!
Thank you for these videos❤❤
You are so welcome!
Cleaver is definitely best for beginners and has alot convinient utility to it. It should honestly be the go to knife for homes and people starting out plus you can find good ones for cheap too compared to let's say a Japanese knife
Facts.
I love my cleaver, have it since I got my first apartment and it's does everything great. Feels like I'm using my weapon of cooking.
The Chinese vegetable cleaver also has that sharp corner at the bottom of the blade that is perfect for small precision stuff like removing eyes out of potatoes. You can’t really use the point on big knives (or at least I can’t) but you can use that lower corner point with a lot of precision.
We have Zac Efron at home lol
But forreal though, I love your shorts man, very informative and enjoyable, definitely top quality👍👍 keep it up man
This might just be me, but I think this video treads the fine line between "skills over tools" and "using the correct tool for the job".
That sounds like what I was trying to do... so thanks!
I was a line cook for years and after a year or so of figuring out what works for me, I went the Santoku route. It just felt right in my hands. I started with some cheaper ones and didn’t take care of them but eventually i started making more money, and i found the company Korin. I’ve been out of the industry for a few years now, but I still have my knives that I use regularly. Those Korin knives last forever and feel amazing even after years of abuse.
I use one of those Miyabi's and i freaking love it.
Bro my dad had once invented the Ofen with his team for the German Zwilling messer
It’s like choosing between a phantom and a vandal
I bought a 7 inch cleaver for $10 when i was 15 and we’ve been through hell and back but its the only knife i use shes a paring knife, a bench scraper, a bone and joint knife everything
Side note the cleaver is a German brand and even Miyabi is a sub brand from Zwilling, the cleaver brand. But it's made in Japan. What's important and left out is that you have to watch out when buying Japanese knives if they are sharpened from both sides like western knives (Miyabi as example) or only from one side. One sided knives can produce thinner slices but are more difficult to handle if you don't know them.
I thought the rod was just to straighten the edge, not sharpen it
I’m Chinese and have yet to see a chef only use a cleaver to as their main knife, only grandpas😂
Oh. I lived in China and it was the ONLY knife everyone used.
Another quality vid from you
Thanks!
I bought a cheap knife from chinatown and it was so nice, it was long and had similar dimensions to a western knife but was blunt like a cleaver. It broke recently when cutting various gourds and squash for a soup. I will definitely invest in a higher quality one soon
Might just be a good idea to have all 3
Used a western chef knife for years, but since i make lots of stir fry dishes, i tried the chinese cleaver. Prep time takes a bit longer, but the veggies and meats slice just how i like them, compared to how the western knives slice
HIGH QUALITY CONTENT
was just looking at a high-carbon Yotsuba set that has a Santoku blade
Please don't get these. They are going to be shite
I've been meaning to get myself a Chinese style cleaver. Doubling as a scoop for things seems really handy
I use a single knife to do all of my cooking. Benchmade Station knife baby. Used to cook with my buck 110 as well.
As a chef for 10 years, I very much enjoyed my Santoku knives but not at first. As a young buck I really enjoyed using a Wusthof standard western style, mostly because my wife (Gf at the time) bought me a nice set and that made me love them even more and take care of them like they were my own children. Once I became more experienced and started to earn a good living I was able to experiment more and buy a different variety of knives. If I didn’t like them I would just give them to my sous chef or some young cook, and it always meant the world to them. Once I found the Santuko style, it just made sense to me. Not only that but the Asian knives always have a better handle in my opinion and the designs looked and felt great in my hand. Going from a German steel to an Asian style knife was a bit of a learning curve in the sharpening department but in the end it became second nature. By the end of my career (I joined the dark side and am now a food rep) I preferred a Santoku style but with German steel. I enjoy sharpening and you have to sharpen the German steel more often which I enjoyed. When I dropped, chipped, or dented a blade from that first Wusthof set, I would cringe and hate it….but eventually dropping my knife made me smile because I knew later that night I’d be sitting at my desk with a record playing and glass of whiskey in my hand repairing it like a monk finding enlightenment lol
Beautifully said. 👍👍
Stainless is not a soft material. The secret ingredient to make it rust-resistant, typically Chromium, is incredibly hard. Much tougher to sharpen than high-carbon knives, which are more popular in Japanese knives (tradition, aesthetic).
One of each please. I see myself reaching for each at different times.
Yeah. Be careful. It's an addiction. Haha
Thats actualy insanely helpfull, im a cook and i was thinking about getting new proper knifes, but was wondering exactly what was some difference, i know about most of the motions to cut as i studied but we never realy had class about difference knives, only about classic and mostly westerner one so.
This was helpfull, simple and effective, thanks
You're welcome!
just get a nice bunka/santoku and a chinese chefs knive.. i got like 4 european chefs knives.. (also zwilling ones), never use them.. ever.. I always grab the chinese if i want to go fast.. or the bunka for smaller jobs or precise cutting.also why i would reccomend a bunka over a santoku because the k-tip gives u a bit finer tip.
@@larsvegas1505 thanks for sharing, i'll probably end up trying all of them and see by myself what fit me, but at least i got a better global idea now
The other difference is Western knives are typically double beveled (the edge is is on both sides of the blade and meet in the middle) and Japanese knives are mostly single beveled (where the knife is flat on one side and the cutting edge is on one side) this usually leads to Japanese knives having a more extreme angle on the edge which means that they cut more precisely and are significantly sharper than their western counterparts.
does that mean you should only sharpen one side of a Japanese knife?
@@nice900you could sharpen both sides if you wanted but it would just take more time the first time
Only sushi knives are chisel beveled
Nowadays most Japanese knives are double beveled knives as they are simply way more practical to sharpen, less likely to get damaged and will stay sharp for a longer time.
But some sushi chefs still use chisel beveled knives as they sharpen them many times a day and they will be a tiny bit sharper. Mostly it is just a tradition though.
There are plenty of double beveled Japanese knives. The single bevelled ones are specialty sushi knives (yanagiba) or vegetable knives (usuba).
The other knives are knives, the Chinese Cleaver is a 4 in 1.
First off... Like at the Zwilling Video.... Germany represented makes me proud, because I work as a quality control person in the steel industry :)
Second.... As always I really love your videos. You have an awesome voice and explain very calm and superb. If you make your own knives one day, I know they will be of good quality. And because of that, I'm probably buying ;)
Thanks for sharing! If I make my own knife one day, I hope Zwilling will help me. Cause they are the best. 👍👍
The biggest difference is where the edge is does the edge meet in the middle or is only one side of the knifes edge beveled to help have more precision
I've had my chinese cleaver since my birthday 3 years ago, it is by far the best knife i have ever owned or used, the precision i can achieve is unmatched.
tbh i would like to surround myself with Santoku knives
Chinese cleaver is my personal favorite, I don't have much money so a jack of all trades is better for me.
I could never nail the rocking motion of a German knife so my mentor handed me a sentoku knife and I’ve loved them since. Only knives I use now cause I can dice an onion in under 40 seconds with one and have great form the whole time.
Yeah. It really depends on your style.
Thank you.
Steal is key. Carbon steel holds an edge but rusts easy, stainless won't rust as much but gets dull easier. The Japanese made knives are mostly blue steel hard edge. Damascus is just to look pretty
I have all of them but only use Wusthoff and Chinese Cleaver for everyday use. I have Gyuto but just for collection, too expensive to use. 😅
I love my clever!!
It’s can do anything short of paring knife requirements
Love cleavers. Never use a rock chop, cuz the blade is straight you never miss cutting all the way down and its essentially a knife and a benchscraper all in one 💯
I prefer Thai and Chinese cooking knives with a wide flat end instead of a pointy tip, with thicknesses ranging from near paper thin to cleaver thickness.
Doubles as a scraper, sort of works as a spatula and are easy to use.
Also 99% of all knife related injuries I've had in the kitchen have involved sharp tips, so to me these were a godsend lol
great short fr
Sharpening ≠ honing... Sharpening removes material from the knife (usually woth a stone or ceramic or diamond) while honing are only to restraighten the edge. Ceramic honing rods actually do both at the same time. Be sure to wipe after either steps (better if you can wash) as you might add extra metal particles into the food if not properly cleaned after honing or sharpening.
Chinese cleaver is a tool fit for me, i like the multipurpose design
In my experience the Chinese cleaver style chef knives are really flexible. Need to thinly slice something? Need to crack open a coconut? Need to chop shells or bones? The cleaver can do it all
I probably can't handle one myself but watching chinese chefs cut and make minced meat with two cleavers/chef knives is so satisfying and amazing 😂
Santoku is my preferred knife in the kitchen.
I like having a santoku and a chinese chef's knife. Bread knife and short serrated knife for the other situations.
Turn the spine of the knife towards the hand you are scooping with.
This is really helpful and I appreciate that it’s in a bite-sized video. I enjoy cutting things finely and in a rocking motion, but the Gyuto blade is kind of long. I’m very odd like that. I’m ashamed to say that I favour just a few knives and not ever for their intended use. I use a bread knife to break down melons and pineapples 😬
They DO make a rocking santoku. It's a curved short Miyabi knife like the ones in the video. That may be your perfect unicorn knife.
@@TriggTube Thank you so much. I’m going to look into that. I really appreciate your help ☺️
Isn't the rod shown when he says "stay sharper" a honing rod, not a sharpening tool?
Hmmm. Much to consider. I bought one of each 😅
One of my biggest pet peeves is when people hold the Chinese chef knife completely at the handle, thanks for holding it correctly 🙏
Looking at these, I might should try a japanese knife shape.
My dude steady dropping knowledge bombs
Take this from several pro knife sharpeners, including myself, replace your honing steel with something abrasive. Like Worksharp’s ceramic honing rod. It’s better for your knife and gets you a better edge.
One other important note: western knives are angled in both sides of the cutting edge, while Japanese knives are angled one one side and flat on the other. Idk about Chinese knives though.
Chinese grandmothers only has 1 chopper and uses then from day 1 of them getting it till they no longer can cook. As well as using it for everything in the kitchen
The cleaver is goated
I have a western and a Chinese style knife at home, the Chinese one is my favorite, but the Japanese one sounds so enticing
Honestly I got myself a chinese cleaver, and it's basically my universal knife in the kitchen. The extra weight compared to regular kitchen knives helps slice smoothly, and they're a lot easier to sharpen compared to a curved blade.
imo, the chinese cleaver is the best bang for your buck out of these knives. the japanese and german ones rely on precision geometry and metallurgy to be useful, and are way more expensive because of it; the chinese cleaver makes best use of its shape and weight.
My fav currently is chinese style cleaver. Very practical for asian cooking
Im from malaysia, most use german or chinese style, i also learned a lot of japanese cuisine growing up so i got familiar with all 3 and honestly theyre all amazing, i sound like a basic b but unironically have no qualms with any once you get used to them you only need chopsticks and a knife in the kitchen