$3000 Japanese Samourai Kitchen Knife | John Quilter
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- čas přidán 9. 07. 2024
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Doug has very kindly agreed to give you guys a discount if you want to but this knife. Just shoot him an email and he'll get back to you.
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I'm a British chef, entrepreneur and make films about food on CZcams. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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$3000 Japanese Samourai Kitchen Knife | John Quilter
• $3000 Japanese Samoura...
John Quilter
/ foodbusker
Nice Otter! Those blades are crazy amazing too!
I just love everything you do with this channel. From cooking to traveling to these how it's made type films. Most importantly it's your personality that just makes everything work. Keep up the good work John!
Your mate seems to be an honest guy and does want to sell the most appropriate knive. Love it, not so many people like that. I have some Haiku knives myself, certainly not top tier, but great for my uses. And I actually enjoy sitting in the sun and sharpen them... it is kind of relaxing.
Doug is super chill and real easy to listen to and understand. I typically need subtitles to understand oral speech, but he's just a chill dude with a sexy voice.
The Crying Man idk man seems kinda gay to me
Wonderful video, keep these coming. Perfect
the difference in videos you put out topicwise lately is just awesome :)
Cheers JQ enjoyed this one, had been toying with having a go at forging a knife myself and this has just boosted my interest again
I am also looking to buy a Japanese chef knife right now, so this video is great timing! I've had exactly the same concerns as you, so it's great to hear them answered by a professional. Last thing you want to do is buy an expensive knife, only to chip the blade the next day. I'm probably gonna go for a Tamahagane Tsubame.
Love the vid keep em coming
Foodbusker that was interesting and fascinating video! Keep up the great work! Cheer's
I'm getting really into knives of late. Super interested in sharpening techniques. Good job John, this channels great.
Wow, the're knives to be held in the hands of masterchefs. Its an art in my eyes to know how to sharpen them. Quality looking handles. Quite a pleasant looking trip to get to the shop, knockout scenery.
I keep meaning to check that shop out!
"How cool was that?" Cool in the extreme: zero abstraction, beautiful artistry, deference to tradition and mastery, followed by the cutting of paper.
Thanks a lot for this review. Nice place and very awesome knives. hope you will show how good it is.
Cracking video! I loved it!
A few years ago I bought a few pretty good knives. I thought they were expensive at first, but man was I wrong, things just got really easy with a great tool to use. Great video.
expensive is all relative
Great video - thank you!
Now That is what you call Knives, Great vid Bro
does your friend in this video have a website to buy some of those knives or do you have links where to go purchase the style knives shown here
please do more of these types of videos
Wow beautiful chefs knives I have two German ones which I had 20 years ago off my aunt and uncle I have a sharpening stone as well as the ceramic wheels specific to the make. I always keep them sharp and as you say a sharp knife is far better than a full one. Less pressure means less accidents and if you do cut yourself with a sharp knife it heals better although I’ve been quite fortunate over the years keep the vids coming loving em ! Cheers 🍻
“Samourai”
Fantastic. More cheffing videos please!
this is really fascinating to see the difference between western and eastern style knives, you should make a follow up video detailing how to maintain the bevel, cant wait to see you use it!
Thankyou now I know what grit whetstone to get great video anything to improve my culinary technique is something I want to see!
Which knife is the best for stabbing, slashing, skinning, and gutting?
The sharpness of that blade at the end is madness! The guy cutting up the fat angry gingery chicken was also fun :P
This video was amazingly informative. We could do with a video/a video series for knives and what sort of knives one should look for and keep in the kitchen. Also how to maintain a knife for everyday use.
Years ago I was "trapped" in Japan due to business. Anyway, although in a hotel, I often missed meals, so I got myself some basic utensils, including a cheap knife (similar to a pairing knife), at a local supermarket - it may even have been a 7-11. Cheap wooden handle, with the laquer coming away now, but I was amazed at how good a knife for peanuts, as it were. I still have it, far better than cheap knives I've occasionally had to get under similar circumstances in the UK (and then binned/recycled). Even had it's own wooden cover to protect the blade.
If I could afford and justify it, I'd buy more Japanese knives.
Me too on the audio, I'm quite deaf and this was difficult to follow, although very instructive.
John W I don’t know why you being deaf upset me
Yup, Doug sure knows his knives........a sharp knife is everything, excellent video John :)
:)
As a butcher I would be proud to own one of these knifes, maybe one day - many thanks for letting us being able to experience this masterpiece. Take care from jim the butcher from Devon.
I have a western style Nakiri and I bloody love it. Only a cheap one but I use it for everything!!!
Wow, that knife is super sharp :o The way it cut through the paper was amazing. Fascinating stuff for sure and I think for a chef this is probably a very good investment.
Doesn't take much really to make a knife sharp enough to cut paper, let alone shave.
Do you have any experience with Global knives? I have just ordered my Global GS3 petty knife
Great video and knife, did they let you on the aircraft with it?
Everyone seems to be focusing on 3K...it wasn’t for sale, it was also an antique Japanese knife, it wasn’t 3K for a new knife you can walk out of his shop with! He also showed you a collection of ‘affordable’ knives. Understand most of the Japanese knives he’s was showing are handmade, forged, not some mass produced piece of crap you can get anywhere. If you balk at the cost of a handmade knife, they are not for you, off you go to Walmart👍
What do you expect? Its the same crowd going on fine dining videos complaining about a couple hundred dollar dinner being a "pretentious ripoff"
*GIVE IT A DOUG SCORE WITH ALL OF THE QUIRKS AND FEATURES*
Thhhhhiissss!
You have a unique way of making videos that teach about all aspects of cooking.. Maybe the food busker can be more than just cooking and teach about techniques and skills that can benefit younger generations.
first video with full experience of buying a knife. and some tips for maintaining the knife.
nothing i didnt allredy knew about the maintaining but i sure love to whatch the process
That was great. The tools are an important part of the trade
First :) That was great. I like knives. I am German and I do own some Wüsthof chef knives and they are very versatile but my Kai Shun I really wouldn't want to miss!
Really enjoyed watching this.....awesome viewing
I love knife talk.😁
More please!
Brilliant video chef. Not sure I can stretch to a new £200 knife, but just gone and bought a whetstone! More like this please - recipe vids still awesome, but on other things around cooking would be fab!
How are you enjoying this knife after so these years? Have you broadened your collection to add other Japanese blades?
Wow, that's quite a knife!!!! Wish I could afford one of those for every occasion, but I'll just have to keep working with my, all in one, hack through chicken bone German one .
True. Awesome. Cool! I want a katana blade for no random reason. They look amazing.
Would love to see some more knife videos. Specifically different kinds of knives and their usage.... maybe even a recipe that uses whatever knife is the subject of each vid
I am in Osaka right now and I'll be hitting up tower knives to get my very own Japanese knife. So I guess that explains why I am happy for you. :D
more knife videos Please!!
My Fave Knife store in Vancouver.
Wow awesome video. How does one get into knife dealing? These blades are beautiful.
Its good to see some alternative content cheers
I bought a Japanese knife at Aritsugu in Kyoto about two months ago. They gave me some instructions about maintainance. Doing so, they recommended to use a "cleanser" instead of normal dish washing liquid. However, I cannot find the product they refer to. Does anyone know more about this? Thank you very much in advance!
Hi. Perhaps the cleanser you say is not here?
www.amazon.co.jp/dp/B00WUC2Q8U/ref=cm_sw_r_tw_dp_U_x_3GG6CbFWQ8XXF
Awesome
Like your channel but it would be nice if the sound was better. A mike upgrade would make a huge difference.
Keep up the good work. 👍
Good video, very interesting
really cool
very cool video
More knives please!!
I like it! Pl more from that Stuff... = )
*Yeah... SAMURAI !!!*
Hi. I live in Edmonton, Alberta and I bought 2 Japanese knives from Knife store. There are around 14k left to buy in his series. The maker is the highest end knives they have. He makes samari swords that are worth 16k to make and the person needs a restricted license to have it at home.
Man you caught Van on a sunny day.
10:41 hmmmmmm
Whats this means charles?
Educational and entertaining. Would even be better if you would have shown off with some cutting and cooking at the end with that beautiful knife! But that is probably next episode... Nice episode chef.
The Levels Of “Fuck You” Talk Is Off The Charts . Respect🇩🇪🇯🇵
Doug is a nice guy
Nice knives.
The knife is incredible and also shop
good videos
Love this video. 1-3K for a knife? To be that good that the expenditure is justified is mind blowing. Would love to see the knife he bought in use in a future video, comparing that to his old knife on the same type of uses, and see if people would pay differently for food produced by each knife.
Can't wait. Chop chop!
Why not test the knife on produce?
The price are damn funny 🤣
Japanese deba knife is the best for heavy duty cutting and slicing job.
What's the perk of Damascus steel blades
Original Damascus steel was hard and sharp, used in Arab swords. Actually made from wootz steel from India. Known to the west via crusader knights who fought the Arabs.
Current Damascus steel is not wootz. It is popular for its fine wavy pattern, formed by forging different types of steel together. There is no technical advantage.
@@kit888 precisely correct!
For me one sir...nice knive...
Nice editing
Music -3:50?
I don't want to be mean, but I've bought a 100$ japanese knife.
It's vg10 tested in a lab :)) (yeah, I took a shaving)....And it's sharp as a razorblade for quite a long time, 1 week :)).
But yes, I do sharpen it untill I get to the 12000 grit stone (mirror polish at 8 degree angle).
Can't say that I would need a more expensive knife as long as I know how to take care of a good knife.
And as he said.....If your 3000$ knife dulls, and you don't know how to bring it back to life, it's just a pretty paperweight.
Friedrick Dick knives from Deizisau are the best in class.
this video is definitely the sharpest Trump review :P
Pommes Män Dass man dich hier trifft.. 😂👌
Yes, that's expensive, but you only buy one and can pass it on. I wish I had money for it.
Hi mate, is that knife for sale for 3000 USD?
Seriously asking, i am very much interested
Seriously idk why would you want to spend 3000 dollar on that knife, I literally can make same like that one, its just a brand, even a 50 dollar knife can cut same like 3000 dollar knife
More videos
I disagree on the back and forth technique on the stone. I have sharpened for years and the blade should always move forward as the reverse action creates a rolled burr. Even though it might be microscopic at 5000 grit the proper way is always blade first .
And yet he sliced the paper the way he did...so much for how those rolled burrs impact the actual utility of the knives. Tradition is one thing until you come up with real evidence to the contrary. Then you either embrace change and get wiser or remain mired in your inflexible convictions.
$1xx is just the start,
$3000 is only midway.
$6000-8000 is end game, doubt anyone will use anything that cost more than $3000 on prep.
You are a bad influence...an enabler. Kine is on its way to me. Thank you!
I like Tojiro knifes
Dünyada bu işi en iyi bunlar biliyor açık ara
If only I could afford to spend that much on a knife... :(
You know if you really want something... You can work towards achieving that goal.
Doug sharing his opinion on Donald at the end it seems :)
👍 👍 👍 👍 👍
Saitama.. selling knife now.. 🔥🔥🔥
Is it made of iron carbide, 4% carbon steel or what?
Why is it too expensive?
it is NOT "too expensive". It's that the skill level of the people making it, the level of design and following process, the love and tradition, are that much better than crummy communist Chinese "look alikes" that make the pricing difference.
Not everyone needs the level of knives these are, but that does not mean there isn't a BIG difference. Those of us that use them professionally and with training can give our diners a better dish because better knives damage product less in the hands of a knowlegeable user. And those of us that have to use a knife a dozen hours a day need asomething that won't give us fatigue or pain at the end of a shift, a week a month or a career.
And you do NOT need to spend a ton of money to get a great knife IF you know how to shop well and wisely.
And harder does NOT mean "better" despite what some marketing companies what to try to make suckers believe.
The main thing is ASK A person who has to rely on one every day for years. Don't watch the stupid americas test kitchen video, don't believe marketing companies.
@@hrhamada1982What is the problem with China?
@@SuWoopSparrow
If i take a few eggs a bit of oil some flour and sugar and bake it at qt0 for 15 minutes. Do i have a cake?
There are some excellent communist chinese knife companies. Ut almost all of them use untrained people that are pushed to cut every corner because produion numbers are all that count and the people they are marketing to wouldnt know the difference if it hit them in the head and there is almost no way to trace the cheating back to the one who did it. And with chinese knives it starts with the steel. They say its japanese steel or german steel but they.made it in china of a similar cormula and clain german or japanesesteel is a formula not the place of origin. Then they let the marketing company aho has plausible deniability complete the misinformation.
If people there are willing to poison their own children to stretch baby food volume do you think they wont use cheaper steel if they arent caught. The good knife subcontractors in china have a rep from the parent company onsite.
So if a knife needs to be tempered at 240c for 48 hours and 200 for 12 do you think they wont just do it for 6 hours at 210?
Then there is what they call hand sharpening. For some it means a worker sticking it in a 2 sided slot. Not ground on a waterwhell for an hour then finished in stones for 20 minutes like a japanese knife.
There ARE some very good chinese knives. But they are few and far between
@@hrhamada1982I'm not talking about their knvies. Im asking whats wrong with China. You tack on "communist" like that defaults a nation as bad. You wouldn't say "capitalist America" or "capitalist Germany"
@@hrhamada1982 Well I saw a reply in notifications, but it wont let me read it.
I also meant democratic US, not capitalist.
Those blades were spe
cial. And it's 100% true that a sharp knife is a safer knife. Great vid chef
4:04 looks more like a Santoku, but ok.. Also, Nenohi/Nenox is quite overpriced, the knives are stamped..
Nenox is rebranding of hattori knives nenox president admits on his email. Over priced for sure😂
Its a western style deba
That carbon cleaver, what is the name of it and where can I buy it? "The maker is a bit of a Maverick"
Takeda stainless clad kiritsuke. Costs around 350 usd
Yo hablo español