What does it take to break a Japanese Knife?
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- čas přidán 27. 07. 2024
- Hey folks!
At the shop we get quite a few people who are scared by the notion that Japanese knives are fragile. We try our best to explain that while yes, they can be more delicate than western style knives (think Henckles, Wustof) they are by no means fragile, and can take a lickin' and keep on kickin'. After all, would professional chefs in hectic, busy, tight kitchens be using something they had to be afraid damaging?
We're going to put this little guy through its paces with a rust test, a ding test, a twist test, dishwash test, and to top it all off we're going in for the drop test.
As always thanks for tuning in, and let us know how you feel about this one as its a bit longer runtime and we want to know if you want more videos like this, or prefer the short, sweet, and to the point education videos!
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Lmao you guys are outrageous! Watching this hurt me on so many levels, but it did assert my faith in the resilience and craftsmenship of Japanese knives. Thanks for this guys
For the greater good
I have to say Gage is one of the clearest at conveying knife related stuff. Good job.
This is by far one of the best videos about the how damages happen with Japanese Knives with the turn when chopping. The last two were realistic abuses that happen to any knife. It hurt to watch, but was great!
This was uncomfortable to watch and I loved it. 😂 Excellent work boys 🙏🏼
hahaha! glad you liked it my dude!
The audio was a lot better in this video than previous videos without the mic.
Thanks! We're learning!
You can see how much fun the guys had doing this vid-after spending day after day protecting knives and teaching customers how to do this-they got a little gremlin-eee actually destroying a blade, Haha!
A very informative video, it also helps to keep focus on the video when there's actually stuff happening as opposed to just you standing still and talking. Showing things helps keep us viewers attention and learn things faster.
The blade wasn't as brittle as I thought it would be. A blade with a harder HRC might've bend less and chipped more. I have a feeling SG2 / AS steel in high hardness might've done worse on these tests.
When trying to force rust I've found that a damp towel works really really quick. It develops thick rust in minutes.
Finally, it probably would've been a good idea to wear some eye protection when actively trying to chip the knife. You don't want a piece of sharp metal to break off and go into your eye. For anyone reading this and trying these tests at home for whatever reason: safety first! (edit: I see that you chose to wear one later in the video :))
Anyways, thanks for the video, I've learned a lot :)
Wow, amazing video guys - I was wincing and flinching throughout this; my wife asked if was watching a fighting video or something, lol. Must have taken some serious discipline to carry out those tests 👍
It hurt us as much as it hurt you!
When you scraped the board it hurt my teeth!! 😬
like nails on a chalkboard eh!? lol
Even though I read your comment before I reached that point in the video my teeth also hurt the first time... and the second time... and ughhhh why does this happen
This knife is an inanimate object. I have not paid for it, it is not mine. I know it will be refurbished after.
But I still cringe and feel bad about that awful sound! lol
Them calouses at 15:18, dam my guy still a working chef 👍. Great info guys, will definitely ve purchasing my next knife from you
Thank you - great video to learn what not to do!
Shushan is located in the Lower Zagros Mountains, around 250 kilometres (160 miles) east of the Tigris river and between the Kharkeh and Dez rivers. The ancient city was also known as Susa, the name Shushan deriving from the Persian word Shush, the Hebrew variant of which is Shushān.
I respect those callouses. Nice video, very informative.
Much appreciated!
Solid advice guys that was a ripper of a chip got my sub 👍🏼
This is now the video I will share with my non-chefy friends looking at J-knives. Cool video, very veeeeery hard to watch at points but great presenting!
It was hard to do!
I remember when the chef de cuisine at a restaurant I worked for used my Suisin wa gyuto once. He was like "Your knife is amazing. It is so light but it is so solid and strong." I was like "Yeah, it is".
Giggity.
This was so painful to watch, but done for the right reasons. Looking forward to the restoration vid!
It hurt us as much as it hurt you!
That was awesome!! Way more resilient Thani thought it would be.
We couldn't believe it either, especially since these are some of the thinner more delicate knives in the shop to boot. I was almost upset the dishwasher didn't damage it as quickly as I thought it would!
... than* I* thought ...
@@einundsiebenziger5488 I appreciate the correction, thans…
So you can use the edge of your knife to scrape ingredients around on your cutting board and scoop ingredients.
While it does in fact slightly roll your edge, swiping it across a leather strop a few times trues/straightens it right back up.
It's really not as big of a deal as some people make it out to be.
As long as you know how to work with your knife it shouldn't be an issue.
Just bought yoshida hamono zdp-189 santoku,and i was afraid when i read some people had chipping problems but now i belive they are more resiliant with a proper use.thx
While they are more resilient than people assume, be advised that those have a VERY high HRC and will be more more delicate than the carbon knife shown here, so still be careful!
@@SharpKnifeShop thx,one more question,would you debone a chicken gently with a tip,but not going trough the joints without torking,just cutting motions ? Thx once again.
Go between the joint with a smooth forward motion and don't torque and you'll be fine! And don't try to cut through those back bones either!
@@SharpKnifeShop thank you so much for these jems,love from Croatia
What did that poor knife ever do to you guys? This made me cringe, but it was also extremely educational for people on what not to do.
It hurt us as much as it hurt the knife :'(
This was awesome and I’m so glad you guys did this. Would love to win this knife too!
It hurt, but it had to be done. We had to find the breaking point!
Is it me or does that almost snapping noise just give you shivers haha,
My god that edge performance is way better than i guessed
And this is one of the thinner knives we carry!
Can't wait to see what you do to fix it
it's going to be crazy!
It would be very interesting to see how a stainless blade + cladding would handle the same punishment. I'm *guessing* that harder variants (e.g SG2) would chip way more than your test knife did.
Its hard to say, we find that usually carbon, white in particular like this ittetsu kurouchi, is usually the most prone to chipping! Only one way to find out though ;)
@@SharpKnifeShop Would be a great video (assuming you get a damaged stainless knife..)
Have you done any test with aogami super blue by any chance?
@Sharp Knife Shop do you know what size that cutting board is?
I love the way these Japanese knives and their dark blades look. But I have a phobia about these carbon blades chipping off and swallowing them. So I just bought a damascus steel Japanese knife, although it doesn't quite seem like the real Japanese knife. Great video!
I'm afraid of fish bones.
I could have cried a little! Are you fixing this one?
haha! yes we sure are. Keep your eyes peeled for our next video, we're shooting the refurbishment now and will post on wednesday next week. We'll be giving this guy away once it's been refurbished as well!!
Refreshing to see an American who holds a knife properly
Did you ever do this repair video?
I like how the humble host casually has a hole in his shirt lol it kind of looks like the knife edge..
Is this length knife on your website? I only see the 210 and 240? I ordered the 210, but would have loved to order this one instead
we unfortunately do no have the 180 mm in stock at the moment, so sorry.
So, this is my second favourite, because I saw in this video all what I absolutely don't do with my knife and don't know that it can be damaged like this. But my heart is also a little bit bleeding!!!!
As someone who’s been collecting j-knives for over a decade, I can totally share the same cringe factor as y’all. Good to see how much abuse these knives can (or cannot) take though. Lol
what kind of steel was that knife made of? VG-10? white steel? blue steel? R2/SG2? ZDP-189?
These guys are Shirogami #1 with an iron cladding
Until I saw this video, I never thought about where the chipped peice goes. There is a strong possibility to get it in the food.
Bro that hurt so much
Hello) What the name the knife?(Brand)
I love my knives and take VERY good care of them. Regrettably, there is a lot of contradictory advice about cutting boards. IS THERE A LARGE, DECENT CUTTING BOARD ON THE MARKET???? I've tried and discarded my John Boos board. I've looked at end grain bamboo boards ,A t Chinese round cutting boards, and I've recently seen some sort of composite board, used by my local sushi shop. Might you, who obviously have real respect for your knives (despite the above video), recommend a suitable cutting board? I'd welcome your advice. Unfortunately, I rarely get to Canada , except to visit friends in Vancouver, else I'd face financial ruin in your marvellous shop. Do please advise me re: cutting boards. Humbly, Fredrik Liljeblad
Hey Fredrik! While better than bamboo face grain boards we don't like any bamboo boards at all, we prefer end grain boards, and while the round chinese style are end grain, I don't think they are a very practical shape for maximizing useable work space. Currently we carry Larchwood boards which are a fantastic option for your knives and shortly well be bringing in synthetic boards much like you would find at a sushi shop or otherwise high end restaurant that will be just as good for your knives if not better, and a little easier to care for so keep your eyes peeled for those! As for the trip to Canada we'd love to have you in but we do have free shipping in N/A over $150 CAD ;)
@@SharpKnifeShop I totally agree with what you've said. how can I see the larchwood board? Is it on your web site?
i LOOK FORWARD TO TGHE DAY WHEN i CAN VISIT YOUR SHOP, THE NEXT TIME i'M IN CANADA! I SHALL HAVE TO SAVE THE PENNIES UNTIL THEN!
WOW .. it held up really well... It surprised me all the abuse it can take...
You sounded almost defeated when you mentioned that some of the rust came off in the dishwasher... LoL
Good try, trying to wreck it...
Take care
Also I should mention of anyone is interested... I have two knives from the line that Gage is abusing...they see hard use in a restaurant kitchen...they hold up very well...
@@jeffmacrae4633 So glad to hear they're treating you well still! We might abuse it a bit more before we refurbish it so the transformation is really crazy! the dishwasher wasn't nearly as damaging as I had hoped lol
My skin crawled off my back about 5:40.
that dishwasher hurt my heart
We did it for science
I had only 1 set of Japanese knives ... the Shun Pro ... I had them for about a few months and was cooking a big dinner. I was taking hot food to the table and passing the counter I touched a pan that twirled around and the chef knife fell to the linoleum coated floor. That knife was no longer usable. Yup Japanese knives are "tough". Those knives will chip dent and break if they get within 2 meters of a bone. And if you don't do exactly this and never use it like a normal knife....
I loved you in Breaking Bad
Who was the winner?
we posted the winner's tag in the description on that video. They haven't gotten back to us yet so you may still have a chance to win if we don't hear back and have to choose a new winner.
@@SharpKnifeShop sounds good! Thanks! Love your videos by the way. Keep it up. Surprised you’re at 5K not 50K
@@iang2395 Thanks so much! Glad you're diggin them! We'll get there sooner than later I think! Lots of giveaways to come so keep your eyes peeled.
Wtf😱 this beautiful knife 😭pain in my heart
We do it for science
Oh no. This reminds me too much of my father dulling my first knife.
an unpleasant memory I'm sure!
Ive given up, my grandad uses a a ceramic potholder as a cutting board for frozen sausage. My 320 grit stone is used weekly. Rada knives make great gifts for those that dont know what a sharp knife is, its usually a huge improvement for them.
Can I buy this knife for 20€ now?
Well be refurbishing and giving it away soon, you might even get it for free! ;D
My son asked what if you put it in the clothes washer.
THis hurts me on an emotional level
Dishwashers aren't bad for blade steel, they are bad for wood handles.
If your knife has a polypropylene, plastic, linen micarta, diamond wood, or any other type of synthetic handle then its safe to put in the dishwasher.
Also If you have a knife with a NSF rating, then it has a synthetic panel and is safe for dishwasher use.
Only if you have s wood handle should you avoid the dishwasher. The constat expansion and contraction of the wood handle is going to cause it to either come lose or crack.
It's worse for riveted western style handles then Japanese style wa handles, specifically because when they wood expanse it causes it to raise higher than the rivets and then the handle feels like cheap garbage.
such a beautiful knife this hurts so much. Why couldn't you use a cheaper knife!
We chose this knife because its very thin and carbon, if I threw a Wustof off a cliff it wouldn't show what our knives can handle! We also still have it and we're going to refurbish it and give it away, we've just been busy restocking after Christmas and getting ourselves set up for the year, so stay tuned for that!
Cut iron bar.
Good knife will do - no damage
This man is Jesse Pinkman had he made responsible life choices
You should have cut frozen sausage with it.
I have no more nails on my hands...
watching these videos....I keep getting the impression that as hard as you guys are TRYING to damage the knives....ya'll just instinctively, and subconsciously, avoid damaging the knives. This reaction alone is quite entertaining to watch, actually. Because I can clearly see you want to damage the knife on purpose to help educate people....but just your inner instinct has a hard time allowing you to damage the knife as if you were someone who is brand new to using a japanese knife.
Oh MY Gurd! This hurt me to watch!
Noooo! :)
I guess the weakness of Japanese knives is the menacing squash.
The squash is usually fine, the woody stem and torquing the blade in the middle of the cut however ...
I dont know if this is a bad idea for these knives or not because i have no experience with them but it works for straight razors is put a thin layer of olive oil on that blade keep it off the wood it may make it swell!
Great video... I’m still cringing tho lol
It hurt us as much as it hurt you(and the knife)
your are indeed a crazy man...
Ya, i wont be trying any of that… intentionally! That vid was hard to watch… ouch!
It takes a cherry bombed Honda to vibrate your walls so much that your knives rattle off your magnetic strip! Upon falling they tried chopping each other in half.
There is one way to ruins thousands of dollars in knives.....
Conclusion. A lot more resilient than what people commonly think.
Not fun to watch at all hurt my gut the whole time as a chef and knife lover this kills me would love to have the knife and fix it if you guys don’t.
It was for the greater good, don't worry well tune it up, could be you that wins !
@@SharpKnifeShop good to show how well it’s made but bad for the heart and soul. Question sharping a single beveled knife I have heard that when doing the back you want to sharpen 90 to the stone but I have seen Asian videos showing them do it at like a 45 what gives?? And that would be sweet to win it.
poor knife
and whats he chopping on a bamboo board far too hard. you want a rubberwood board or a soft end grain board.
This is a soft end grain board, a Larchwood board to be exact. We're showing how badly you need to mistreat a Japanese knife to damage it to ease peoples minds who are apprehensive about J knives thinking that theyre too fragile.
This is painful
Thumbs up
this was so painful to watch damn
I can't watch this...
You are a knife bully. Chipping, folding over and rusting a knife :(
Cringe.......argghhhh. I love your channel but I could not finish this video.
Another big no no is letting your wife use your japanese knives hence the reason I have a huge chip in one of mine when she tried to use it to twist it through a chicken thigh bone joint
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