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The 210mm gyuto is considered the standard, and by far the most common for a good reason. 240mm is great for pro chefs, but for most people cooking with supermarket ingredients, 180 or 210 is more than enough. 165 is the most common for home chefs with santoku knives after all. The more important dimension is the height of the knife. Japanese knives have this annoying tendency to be too short in that dimension. Most gyutos only have around 45mm of blade height which is not enough clearance for anyone with larger hands. Some brands like Nigara have 50mm, which is much better.

There's no balance point in the pepper Average jee aspirant: let me integrate and find the com

glad you took the feedback and tried. Takes a good bit for some people to show they’ve been proven wrong.

First(can I have pin?📌)

Narrator, are you high?

Outdoors55 gave me a good piece of advice, he said that beginner sharpeners should get low grit stones so they can get used to the feeling of having the edge interact with the stone properly, and so they can get results quickly. After that you can get to higher grits. Funnily enough, his sharpening setup for the longest time was a coarse stone and two stops

The fact that he cut himself and blood went inside the garlic

BLOODY GARLIC 😂

Best video explanation , THANK YOU

Hello there. Thank you for good videos. I’m glad to you make videos about Japanese culture and knives. Btw are you interested in Japanese natural whetstone? If you want it then tell me. I’m craftsman of Japanese natural whetstone “iyomeito”. And I’m Miwotsukushihime. Nice to meet you!

99 👌

I had been sharpening my gyuto up to 5000, but a while ago, I just didn't have enough time for the routine, so I did a coarse 300 ish diamond stone run and used it for two weeks after without Sharpening again. I noticed that I didn't have a super fine paper cutting edge throughout the weeks, but I was still able to finely slice spring onions.. over 10 bunches.. only with the help of honing and stropping (much lesser frequent than before)

Beautiful knife

The R2 Senkos are incredible. Very flashy and remarkable cutters. Expensive for sure but you’re definitely entering a higher level of knife and paying for the style points.

Which prosumer stone would you recommend as first : Naniwa Professional 1000, or Naniwa Super Stone 1000?

Daddy Sharp doo doo doo doo doo doo

I was not expecting them to cut the capsicum that way....

I want that shirt you’re wearing!! 🔪

sad not seeing don't waste food comments

✔wrong ✔wrong ✔wrong Yep, all wrong. 😄

Why so expensive when dollar beating yen?

How is the first one a tie? Bro had 22-22 other guy had 21-22 that's not a tie lol

Yep. I have a few different knives that I’ll use for different tasks. Definitely have a hatsukukoro chinese cleaver that I leave at a 500 grit stone to fly through the crazy amount of tomatoes and green beans at work. And then I’ll usually keep my other chef knives at 1000-3000. Makes a big difference when having to go through a large volume of the tough skinned veggies.

Kinda looks like a hakata

None will get sharper than a tsutomu kajiwara nakiri

Gage, I fked up 😢 I know you don’t know me but I’ve watched your videos for a year or so, and I feel like your my friend. I’ve wanted a yoshikane for awhile, and recently discovered on Reddit that epicurean edge, near me in Seattle has a house brand made by yoshikane. $180 and $160 for a Gyuto and nakiri. So I get two, I looked at the choils in the store but I think I was too excited/nervous to tell. They suck, super thick behind the edge, wedge like crazy, two of my worst cutters. The worse part is I could have gotten one actual yoshikane with a nice grind for the price 😭😭 haven’t been this disappointed sense I got a kochi from JKI. You have never disappointed me, my shiro kamo and yoshimi are wonderful. Thanks for reading if you do, I don’t have any knife nerds to vent too.

El legado de sofovich

Why did they not cut the pepper lengthways, like 1 guy did with the banana

I'm a knive newbie who's learning. I have a Nakiri I found in a thrift shop for $3 because I didn't have one and it caught my interest. It's a "titanium-coated" Sadomain knife from Taiwan, with a plastic handle. I was able to sharpen this and it does vegetables like a champ. Other than that, I know nothing of its pedigree. Of course, someone not me has already managed to chip the blade.

please pick a different background song 😭

Carbon steel will always be the sharpest (not counting Obsidian since it's not a steel) available steel due to its composition down at the molecular level. Stainless steels and super steel alloys simply cannot reach that level of sharpness (even when sharpened to perfection by an expert).

I enjoy learning about all the different chef knives on this channel, but the background music is way too distracting to watch this video.

First

Love it, but does he do these without the buffalo ferrule? I don’t buy animal products and would definitely consider getting this as my next bunka if it had a wood ferrule.

Beautiful cutting board.

I came, I watched, and I bought...I'm a sucka for a bunka!

Tried it like the tutorial showed and failed epically. How small is the burr? I could for the life of me feel anything, but I soldiered on thinking my fingers just wasn't sensetive enough to feel one, going though the stones I have. A 1000, a 2000 and an 8000, then I finished on my straight razor strop. Now the test - I put the knife to my arm - nothing. So, well I'll try the paper test and the paper tore where I held my thumb. 😢 I should mention that I tried to sharpen a Kai Shun Santoku 16.5 cm knife with about 60 layers of damascus.

DID THE GARLIC BLEED?

It’s rare to see a girl sharpening knives.

Palmolive oxy is the fucking goat watch yo mouth

OMG. I am white and growing up, my mother definitely taught me to cut bell peppers just like the first example. And I guarantee it was for stir fry. Too funny

Have to save money for my wedding… but after that I’ll buy a knife from the shop!

Waw nice

First one is better than any other method he used

me rocking my 10 dollar knife for 3 years 😶

not too fond of wenge wood. But that deep etched damascus is ❤

Don't waste food pls

Pretty.

I dont know why, but to me the handle looks so cheap and takes away from the beauty of the knife. Keep up the contekt, and post more long form content😎😎