I bought myself the Fujimoto Nashiji 240mm Gyuto for my birthday and it has been a dream to use and is my first Japanese knife. Though unfortunately it has started me down the path of "Maybe one more knife."
When I was in culinary school we weren't allowed to own our own knives, we had to use the lab knives, but once I graduated I actually got a really cheap thyme and table 8 inch "gyuto", probably the knife I've used most and its definitely lasted longer than expected, surprisingly I was never made fun of for it either. But up until I saved and got my Miyabi Kaizen II gyuto about 2 years ago, it's been great, and I intend on collecting the entire line. My next gyuto and petty will be a Mazaki
If you use high carbon, use food grade mineral oil on them after washing and drying. Amazon sells it. I also use it on oil stones when im not using water stones. Another good solid affordable knife line is Fujiwara Kanefusa. I have a Gyuto for 75$ and a Honesuki i paid 45$.
I get this channel is more for professional chefs, but as a home cook I really enjoy these. I personally perfer European style knives since it's just what I'm used to
Was bragging to Kevin on my Fujimoto Nashi Gyuto that after 2 years in the kitchen ( amateur/sometimes event cook using it every day)with only steeling it still sliced newspaper. He replied that Fujimoto is the Toyota of the knife world.
Great video as always! I’m super surprised you didn’t mention a paring knife. A 135mm petty is far too big for most in-hand work. It can be done obviously, but not the most efficient. 80-85mm is best for in-hand peeling, coring, and vegetable turning. I think it’s also important to mention the durability factor of a wa vs yo handle when smashing garlic or rock chopping while using a hammer grip, especially in a fast pace pro kitchen
I'm 6'4" and prefer a smaller blade in most scenarios I also love Santokus. 18cm, 15cm Santoku. 18cm Gyuto, 21cm, 24cm Gyuto, 15cm,12cm petty, 9cm pairing knife Are knives I use most often. The 24cm Gyuto is relegated to cutting larger steaks pretty much Also got a few faithful Victorinox beaters, And some cheap Kiwi Knives for when people ask to borrow a knife 😂 Kiwi Knives, iykyk
Seems to be a bit of a common belief that a larger knife suits a larger hand etc. Cutting with a knife is a mechanical action, and the lever is your elbow Rather than go on height directly, or hand size, probably the best indicator is length of forearm. Too large a knife will require you to work harder to raise the knife to clear what you are cutting. If used in extended prep sessions, you obviously have repetitive strain issues to consider My forearm is 26cm, and I have more than one cook knife in this size 30cm doesn't seem uncomfortably large, and 20cm is about smallest knife that feels worthwhile. Too short a blade gives you less area to work under. My 16cm cook knife is more of a petite knife, but with European knives, a small cook knife is better for me than a tranchelard/stechmesser/slicer In kitchen gloves, I wear 5th largest of the 6 sizes, and the 16cm knife is agile and worthwhile, just not good for most tasks I use a cook knife for
A great video on knifes. It seems you talk a lot to the person who's becoming a chef. What about Us backyard Cooks that want to raise our level of experience and tools. What's good for the guy who cooks on a daily basis. I love your channel and I love the videos you put out. Thank you for all the time and hard work you put in your videos. We appreciate it!!
Thank you so much! I find home cooks tend to go for slightly smaller blades like a santoku or 210mm gyuto. Other than that, my recommendations are the same!
@@KnifewearKnives well I grew up (64 now) using a 10" French knife so a large knife does not scare me. But if you look at the price for that last inch even on a cheeper Japanese knife that can rattle a weekend cook. I cook every day and use the right tool for the job. Never underestimate a small knife like when your gutting a deer. My deer knife looks like a stake knife. And when I see a guy with a big knife hunting, I see a piker.... I say, buy what you need and what you can afford. And learn how to use what you got..... When I get my first Japanese steel knife it will be a 240cm, that will be a good match to my 8" Japanese cleaver knife and my Nakiri knife. They were not expensive but I work them rather well.... Thanks for all you do.....
I would agree I used to have to sharpen my knife once a week since I've switched to Japanese knives I sharpened my knives about once every 2 or 3 months Half the time I don't even really need it let me do it out of fun
What knives you should get really depends on the kitchen you work. Not only on the national cooking style. Always start with a gyuto/kiritsuke or a santoku/bunka. From petty knife is always the second one. Based on what you started i recommend always a nakiri or santoku/bunka. As the 4th and 5th spot it is more specialised knives. Do you work more in a fish style restaurant then you can go for a yanagiba and deba/filleting knife. In a meat style restaurant sukihiki and a honesuki. For a more vegetable focus restaurant is it only the Nakiri. As an leermeester in the Netherlands I always buy for the 1st year interns an carbon steel bunka or nakiri, cause for me the first thing you have to learn is a good slicing technique and taking care of it. But they must do everyday in free time before their shift starts an hour long vegetable prep.
This might be my favorite video of yours that I've seen (not everything, but a lot). Very informative and a little sexy there at the end, lol. Great video!
This happens to be one of my first videos that I watch from you and this is very in a lot information that I love but the thing is I wanna Chef don’t like it I’m left-handed, so how can you have these Japanese work with left-handed because you’re mostly get it to right handed
Don't know where else to ask this, so I'll do it here. Learning that you guys are Canadian(and in AB), do you know if I need to buy my own knives if I want to take NAITs culinary classes? I'm confused at what I should be buying, and learning before even attending my first class. I might be over-thinking but I feel like I should be maybe have above average knife skills before starting my culinary journey.
Hey! If you're doing the Professional Cooking or apprenticeship program, you'll want to have your own knives. A chef's knife, paring knife, boning knife and bread knife should cover you!
Hello. I watched this video and I really enjoyed it. I own two Miyabi knives, what are your thoughts about the Birchwood and Black series??? Would you use them professionally, for home cooking or both? Thanks for your time!
Thank you! They're fantastic, I would absolutely use them in a professional setting. Because they're with such hard steel they're a bit more fragile, so just be sure to treat them with care and not let anyone else touch them.
I already have a Santoku and petty. I'm thinking about either getting a gyuto, kiritsuke, or nakiri as my next knife. Is the kiritsuke the best happy medium for me to get because I already have a santoku?
As someone who's not a professional chef and owns well over 50 kitchen knives, I'd suggest you beware of the knife collecting addiction.... IMO Given what you already possess, I'd suggest a gyuto knife and a really nice 8inch Chuka Bocho. That's all you'll ever really need!
Do you have apprenticeship programs in the US? Here in Australia, you do workplace and school training together over 3 years. I do 4 days at the restaurant and 1 day at school per week.
Hey, we're in Canada, and we have an apprenticeship! It's different in every province, but here in Alberta you can do a full time 2 year program and most folks will work in kitchens on top of that and over the summer. There's also a 3-year apprenticeship program that's more mixed like yours!
@@KnifewearKnives The more I think about it though, it seems a little strange to have variation between provinces. Over here, all trades (electrician, mechanic, carpenter, etc...) are nationally certified with the same process. 3 years workplace training plus school. Would a chef from the east coast graduate with a totally different skillset to the chef on the west coast? Please keep in mind, we get to choose our apprenticeship employer. I work in a French Fine Dinning establishment, so my training would be totally different to a student at a Japanese restaurant, but out schooling would be identical and we would both be graded on everything from sanitizing our workspace to braising and roasting.
A knife w/ a 135mm blade is *much* to big to use as a paring knife. And don't you think that a chef needs a serrated knife to cut soft things? (I suppose the chef never cuts bread but ...)
I use one daily and I love it! That said if you have smaller hands, a smaller paring knife is definitely better. I find my Japanese Knives handle soft foods well, but it's always good to have a bread knife of some kind!
All the chefs and cooks i worked on hotels used cheap knifes here in portugal they buy at alchan its like 6 to 12 euros this bs that some more high end knifes is bulshit it does the job and hold and edge ? Good it is a great knife
Do you have any experience with the dalstrong shogun series? and if so is it worthwhile for hard working use? I really just like the handle look with the lion on the end and that it's made of aus10x. I have an aus8 folding knife I use for opening boxes assembling furniture that lasts a very long time between sharpening.
When I'm in reduced knife roll mode, I only carry a small bunka and a nakiri 😂 but usually I carry a nakiri, a two bevel ginsan kiritsuke and fish knives, two different size debas essentially
I bought myself the Fujimoto Nashiji 240mm Gyuto for my birthday and it has been a dream to use and is my first Japanese knife. Though unfortunately it has started me down the path of "Maybe one more knife."
Happy to hear it! Sorry about the habit 😉
This me on 4 "last ones" now😂😂
Man I love listening to knife wear videos while I work. Perfect way to start a day
Thanks buddy!
When I was in culinary school we weren't allowed to own our own knives, we had to use the lab knives, but once I graduated I actually got a really cheap thyme and table 8 inch "gyuto", probably the knife I've used most and its definitely lasted longer than expected, surprisingly I was never made fun of for it either. But up until I saved and got my Miyabi Kaizen II gyuto about 2 years ago, it's been great, and I intend on collecting the entire line. My next gyuto and petty will be a Mazaki
If you use high carbon, use food grade mineral oil on them after washing and drying. Amazon sells it. I also use it on oil stones when im not using water stones. Another good solid affordable knife line is Fujiwara Kanefusa. I have a Gyuto for 75$ and a Honesuki i paid 45$.
Love to see you flexin those tojiro knives. Love to have them all in my bag someday. I have 2 tojiro's 12 and 10 inches. They are really great.
They're fantastic!
@@KnifewearKnives agree, a bit sad not seeing other tojiro knives here in our country.
I get this channel is more for professional chefs, but as a home cook I really enjoy these. I personally perfer European style knives since it's just what I'm used to
Thank you so much! We try to provide stuff for folks of all experience levels, so I'm glad you enjoyed it.
Was bragging to Kevin on my Fujimoto Nashi Gyuto that after 2 years in the kitchen ( amateur/sometimes event cook using it every day)with only steeling it still sliced newspaper. He replied that Fujimoto is the Toyota of the knife world.
Corolla Gyuto for the win!
11:23 "30 seconds later" 😂😂😂
Great video as always! I’m super surprised you didn’t mention a paring knife. A 135mm petty is far too big for most in-hand work. It can be done obviously, but not the most efficient. 80-85mm is best for in-hand peeling, coring, and vegetable turning. I think it’s also important to mention the durability factor of a wa vs yo handle when smashing garlic or rock chopping while using a hammer grip, especially in a fast pace pro kitchen
I just placed an order just now. I purchased a Moritaka Ishime Kiritsuke 240mm. Am so exciteeeeeeed
That's a beauty, enjoy!!
You’re awesome! Thank you so much for the knowledge 👊🏼
Thank you!
I'm 6'4" and prefer a smaller blade in most scenarios
I also love Santokus.
18cm, 15cm Santoku.
18cm Gyuto, 21cm, 24cm Gyuto,
15cm,12cm petty,
9cm pairing knife
Are knives I use most often.
The 24cm Gyuto is relegated to cutting larger steaks pretty much
Also got a few faithful Victorinox beaters,
And some cheap Kiwi Knives for when people ask to borrow a knife 😂 Kiwi Knives, iykyk
Very informative.
Seems to be a bit of a common belief that a larger knife suits a larger hand etc.
Cutting with a knife is a mechanical action, and the lever is your elbow
Rather than go on height directly, or hand size, probably the best indicator is length of forearm.
Too large a knife will require you to work harder to raise the knife to clear what you are cutting.
If used in extended prep sessions, you obviously have repetitive strain issues to consider
My forearm is 26cm, and I have more than one cook knife in this size
30cm doesn't seem uncomfortably large, and 20cm is about smallest knife that feels worthwhile.
Too short a blade gives you less area to work under.
My 16cm cook knife is more of a petite knife, but with European knives, a small cook knife is better for me than a tranchelard/stechmesser/slicer
In kitchen gloves, I wear 5th largest of the 6 sizes, and the 16cm knife is agile and worthwhile, just not good for most tasks I use a cook knife for
Thank you for this video!
A great video on knifes. It seems you talk a lot to the person who's becoming a chef. What about Us backyard Cooks that want to raise our level of experience and tools. What's good for the guy who cooks on a daily basis. I love your channel and I love the videos you put out. Thank you for all the time and hard work you put in your videos. We appreciate it!!
Thank you so much! I find home cooks tend to go for slightly smaller blades like a santoku or 210mm gyuto. Other than that, my recommendations are the same!
@@KnifewearKnives well I grew up (64 now) using a 10" French knife so a large knife does not scare me. But if you look at the price for that last inch even on a cheeper Japanese knife that can rattle a weekend cook. I cook every day and use the right tool for the job. Never underestimate a small knife like when your gutting a deer. My deer knife looks like a stake knife. And when I see a guy with a big knife hunting, I see a piker.... I say, buy what you need and what you can afford. And learn how to use what you got.....
When I get my first Japanese steel knife it will be a 240cm, that will be a good match to my 8" Japanese cleaver knife and my Nakiri knife. They were not expensive but I work them rather well.... Thanks for all you do.....
Learned so much!! Thanks!!
Happy to hear it!
I would agree I used to have to sharpen my knife once a week since I've switched to Japanese knives I sharpened my knives about once every 2 or 3 months Half the time I don't even really need it let me do it out of fun
That's awesome!
Very informative. Please do more episodes like this.
Will do!
I was watching as a passer by and wasn't going to subscribe. But you mentioned red seal. As a fellow canadian I must hit that subscribe button
Thanks bud!
No problem! I just binged like 5 hours of your videos! Good stuff.
What knives you should get really depends on the kitchen you work. Not only on the national cooking style.
Always start with a gyuto/kiritsuke or a santoku/bunka. From petty knife is always the second one. Based on what you started i recommend always a nakiri or santoku/bunka.
As the 4th and 5th spot it is more specialised knives. Do you work more in a fish style restaurant then you can go for a yanagiba and deba/filleting knife. In a meat style restaurant sukihiki and a honesuki. For a more vegetable focus restaurant is it only the Nakiri.
As an leermeester in the Netherlands I always buy for the 1st year interns an carbon steel bunka or nakiri, cause for me the first thing you have to learn is a good slicing technique and taking care of it. But they must do everyday in free time before their shift starts an hour long vegetable prep.
This might be my favorite video of yours that I've seen (not everything, but a lot). Very informative and a little sexy there at the end, lol. Great video!
Thank you!
This happens to be one of my first videos that I watch from you and this is very in a lot information that I love but the thing is I wanna Chef don’t like it I’m left-handed, so how can you have these Japanese work with left-handed because you’re mostly get it to right handed
Hey, good question! Most Japanese knives are ambidextrous. Just avoid "single bevel" blades, as they tend to be right of left handed only.
“I’m a big guy, I’m six feet tall.”
*laughs in 6’7”*
Don't know where else to ask this, so I'll do it here. Learning that you guys are Canadian(and in AB), do you know if I need to buy my own knives if I want to take NAITs culinary classes? I'm confused at what I should be buying, and learning before even attending my first class.
I might be over-thinking but I feel like I should be maybe have above average knife skills before starting my culinary journey.
Hey! If you're doing the Professional Cooking or apprenticeship program, you'll want to have your own knives. A chef's knife, paring knife, boning knife and bread knife should cover you!
Whats that knife in the top of the wall behind you next to the knife book
It's this guy:
knifewear.com/products/shibata-tinker-chibi-tank-130mm
@@KnifewearKnives appreciate you brother 🙏
What do you think about Samura knives? Looking at the specs they seem to offer very good knives at a great price.
I've honestly not used them, they look neat though!
Hello. I watched this video and I really enjoyed it. I own two Miyabi knives, what are your thoughts about the Birchwood and Black series??? Would you use them professionally, for home cooking or both? Thanks for your time!
Thank you! They're fantastic, I would absolutely use them in a professional setting. Because they're with such hard steel they're a bit more fragile, so just be sure to treat them with care and not let anyone else touch them.
What's a good magnet wall hanger that will hold a knife and not let it slip?
Hey, you can find them here!
knifewear.com/products/beau-grain-magnetic-knife-holder
I already have a Santoku and petty. I'm thinking about either getting a gyuto, kiritsuke, or nakiri as my next knife. Is the kiritsuke the best happy medium for me to get because I already have a santoku?
A flatter Kiritsuke would give you a similar feeling to a Nakiri as well as slicing length like a Gyuto.
As someone who's not a professional chef and owns well over 50 kitchen knives, I'd suggest you beware of the knife collecting addiction....
IMO
Given what you already possess, I'd suggest a gyuto knife and a really nice 8inch Chuka Bocho.
That's all you'll ever really need!
hey Mr. Knifewear, i would really like to know your opinion about the Miyabi knives. Thanks
Hey, they're great! They use excellent materials and have great fit and finish. I'm a fan!
Do you have apprenticeship programs in the US? Here in Australia, you do workplace and school training together over 3 years. I do 4 days at the restaurant and 1 day at school per week.
Hey, we're in Canada, and we have an apprenticeship! It's different in every province, but here in Alberta you can do a full time 2 year program and most folks will work in kitchens on top of that and over the summer. There's also a 3-year apprenticeship program that's more mixed like yours!
@@KnifewearKnives Interesting, thanks for explaining.
@@KnifewearKnives The more I think about it though, it seems a little strange to have variation between provinces. Over here, all trades (electrician, mechanic, carpenter, etc...) are nationally certified with the same process. 3 years workplace training plus school. Would a chef from the east coast graduate with a totally different skillset to the chef on the west coast?
Please keep in mind, we get to choose our apprenticeship employer. I work in a French Fine Dinning establishment, so my training would be totally different to a student at a Japanese restaurant, but out schooling would be identical and we would both be graded on everything from sanitizing our workspace to braising and roasting.
Can you please give some opinions on the tojiro DP 170mm petty knife? Thanks so much
It's a great little utility blade if you want something slender for prep work or butchery!
Was considering a MADE IN 8IN CHEF for my first chef knive, home cook, would you recommend it?
Any opinion on Cangshan chef knife
Honestly I've never used them, sorry!
They are not the best
A knife w/ a 135mm blade is *much* to big to use as a paring knife. And don't you think that a chef needs a serrated knife to cut soft things? (I suppose the chef never cuts bread but ...)
I use one daily and I love it! That said if you have smaller hands, a smaller paring knife is definitely better. I find my Japanese Knives handle soft foods well, but it's always good to have a bread knife of some kind!
Whenever a serrated knife is needed, just stick with either Victorinox or Mercer Millennia.
10" chef knife, 6" paring knife, you must live in the Giants country!
A little, yeah!
All the chefs and cooks i worked on hotels used cheap knifes here in portugal they buy at alchan its like 6 to 12 euros this bs that some more high end knifes is bulshit it does the job and hold and edge ? Good it is a great knife
says pork shoulder; grabs own shoulder.
that's funny.
The restaurant industry sucks ass we’re all trying to get out
Chefs have to have their own knife in their first job? Damn
Please do not pick knife steels based on geographical location. Steel composition, and Rockwell hardness are a way better place to start.
Global is most popular knife in Australia
Their biggest selling range here uses Solingen steel
Do you have any experience with the dalstrong shogun series? and if so is it worthwhile for hard working use? I really just like the handle look with the lion on the end and that it's made of aus10x. I have an aus8 folding knife I use for opening boxes assembling furniture that lasts a very long time between sharpening.
I've never used them, but AUS10 is great stuff!
For Dalstrong Shogun money, you could quite easily do much better with a genuine Japanese product like Tojiro, Miyabi, Yaxell, Enso, etc...
Imagine going to cooking school.. lol 😂
When I'm in reduced knife roll mode, I only carry a small bunka and a nakiri 😂 but usually I carry a nakiri, a two bevel ginsan kiritsuke and fish knives, two different size debas essentially