alright. thanks. i also forgot that i'll end up having problems getting the knives to where i'm from. i live in the Philippines so.... getting custom handles would be a pain. although i could ask a balisong maker to do one for me, i guess. thanks a lot for all the advice you've given me. sorry for all the inquiries.
@franzb69 Well, any western handled or wa style octagon handled Gyuto with close to 50/50 bevel should be fine for a lefty. It's D shaped handles like Shun you have to watch out for. Though if you get say a 240mm Wa-Gyuto from Tanaka which is a great damascus knife for under $190, that's a perfect excuse to remove the right handed handle and install a custom one!! :D lol
@franzb69 While not a true single bevel knife ground 100/0 with a hollow grind on the back that requires uraoshi (Laying flat on the stone and flattening only the ridge around the whole blade) The back is ground flat and I sharpen the edge 90/10. So I don't lay the back flat on the stone. I lift up a bit higher than what I do on the front and use much less strokes usually only pulling in an edge trailing motion. Most honesuki are like this unless it is a true single bevel.
@PCCkitchen ohhh okay. thanks. i was just curious coz i was thinking of getting a hattori gyuto for myself. are they the same with the honesuki? with all these westernized japanese knives and other variations it's so hard to tell. thanks.
@franzb69 All gyuto including the The Hattori HD gyuto are double bevel knives. That doesn't mean the bevels are ground symmetrically though. The right side is usually steeper than the left. It may be just a tiny bit or a lot depending on the maker. You can put whatever edge you want depending on the steel though. I would keep that one close to 50/50 though.They are notorious chippers at first till after a few sharpenings.
@franzb69 If it doesn't have to be Damascus clad I would reccomend the Kikiuchi Performance gyuto or Carbonext gyuto. Great bang for the buck there and a bit cheaper then the Hattori. If you want thin and light, try the Konosuke HD they have western and Wa handles, or if you like a bit more knife then look at the Hiromoto AS, it's a great super steel carbon knife with stainless cladding.
@PCCkitchen okay, thanks for the advice. i just really wanted a nice damascus clad knife. i was planning to get a hattori as a knife i'd show off and have something else as my daily driver. but of course if i find a damascus knife that actually performs great i'll end up using that as my daily driver. you know how it is in some kitchens, people have sticky hands and certain things in your bag would go missing or even if you just leave for a second your stuff just disappears. thanks for the reply
I have been cooking at a professional level for about 2 years, I own a kind of dinky 8" global chef and a much more stout chefworks 10" chef knife i use for about everything other than fish. I recently decided to invest more on my profession ($600 budget) I started by buying the ultimate edge bag you showed off, and drop the rest on steal. Where did your collection begin and what would you say is essential? Im also left handed and prefer knifes with some weight to them. thanks
@13oxybrown@13oxybrown Essential knives, 240mm gyuto, 210mm petty, 70-100mm pairing knife, tojiro 270mm itk bread knife. With $600 you could throw in a 270-300mm sujihiki too. Everything else, yanagiba, deba, usuba, etc. depends on the work you do. Remember, left handed single bevel knives are at least %50 more $. Look at Hiromoto AS gyuto, konosuke petty, tojiro 270mm bread and pairing knife. Think about saving a lil cash for stones too. Beston 500 bester 1200 Suehiro Rika 5k
@13oxybrown Kikiuchi performance and Carbonext are also strong options for a gyuto. Misono sweedish steel is a good sujihiki option too. You also have to consider carbon vs stainless vs semi stainless. The rabbit hole goes deep my friend...
@PCCkitchen thank you, ill definitely take a look at those recommendations online. From the research I've been doing on knifes, I think you might be the best source on the entire internet.
Very interesting Thanks.
andyjack33 1 week ago
Hey man nice load out.
Do your next video for me with Klaypex-Chinter's Will in the background. Seems to be your style. Thanks.
LeaveYouT 2 weeks ago
@LeaveYouT Wow! That song is freaking amazing! Thanks for pointing it out, I'm downloading their ep from their site now, awesome.
PCCkitchen 2 weeks ago
@PCCkitchen My pleasure, enjoy.
LeaveYouT 2 weeks ago
What kinda citrus reamer is that and how do you like it?
tatsuyasakamoto 3 weeks ago
@tatsuyasakamoto hic stainless lemon reamer from amazon. It works good, cleans easy, doesnt rust or mold either.
PCCkitchen 3 weeks ago
alright. thanks. i also forgot that i'll end up having problems getting the knives to where i'm from. i live in the Philippines so.... getting custom handles would be a pain. although i could ask a balisong maker to do one for me, i guess. thanks a lot for all the advice you've given me. sorry for all the inquiries.
franzb69 3 weeks ago
oh i also forgot that i'm left handed. which is why i'm having a hard time to find a good japanese knife for myself.
franzb69 3 weeks ago
@franzb69 Well, any western handled or wa style octagon handled Gyuto with close to 50/50 bevel should be fine for a lefty. It's D shaped handles like Shun you have to watch out for. Though if you get say a 240mm Wa-Gyuto from Tanaka which is a great damascus knife for under $190, that's a perfect excuse to remove the right handed handle and install a custom one!! :D lol
PCCkitchen 3 weeks ago
quick question about the hattori hd knife, are they single bevel aka chisel ground? or ground on both sides / double bevel?
thanks
franzb69 3 weeks ago in playlist More videos from PCCkitchen
@franzb69 While not a true single bevel knife ground 100/0 with a hollow grind on the back that requires uraoshi (Laying flat on the stone and flattening only the ridge around the whole blade) The back is ground flat and I sharpen the edge 90/10. So I don't lay the back flat on the stone. I lift up a bit higher than what I do on the front and use much less strokes usually only pulling in an edge trailing motion. Most honesuki are like this unless it is a true single bevel.
PCCkitchen 3 weeks ago
@PCCkitchen ohhh okay. thanks. i was just curious coz i was thinking of getting a hattori gyuto for myself. are they the same with the honesuki? with all these westernized japanese knives and other variations it's so hard to tell. thanks.
franzb69 3 weeks ago
@franzb69 All gyuto including the The Hattori HD gyuto are double bevel knives. That doesn't mean the bevels are ground symmetrically though. The right side is usually steeper than the left. It may be just a tiny bit or a lot depending on the maker. You can put whatever edge you want depending on the steel though. I would keep that one close to 50/50 though.They are notorious chippers at first till after a few sharpenings.
PCCkitchen 3 weeks ago
@PCCkitchen thanks. appreciate the reply. looks like i'm getting me a hattori hd after all. gotta save up on it though.
franzb69 3 weeks ago
@franzb69 If it doesn't have to be Damascus clad I would reccomend the Kikiuchi Performance gyuto or Carbonext gyuto. Great bang for the buck there and a bit cheaper then the Hattori. If you want thin and light, try the Konosuke HD they have western and Wa handles, or if you like a bit more knife then look at the Hiromoto AS, it's a great super steel carbon knife with stainless cladding.
PCCkitchen 3 weeks ago
@PCCkitchen okay, thanks for the advice. i just really wanted a nice damascus clad knife. i was planning to get a hattori as a knife i'd show off and have something else as my daily driver. but of course if i find a damascus knife that actually performs great i'll end up using that as my daily driver. you know how it is in some kitchens, people have sticky hands and certain things in your bag would go missing or even if you just leave for a second your stuff just disappears. thanks for the reply
franzb69 3 weeks ago
I have been cooking at a professional level for about 2 years, I own a kind of dinky 8" global chef and a much more stout chefworks 10" chef knife i use for about everything other than fish. I recently decided to invest more on my profession ($600 budget) I started by buying the ultimate edge bag you showed off, and drop the rest on steal. Where did your collection begin and what would you say is essential? Im also left handed and prefer knifes with some weight to them. thanks
13oxybrown 1 month ago
@13oxybrown @13oxybrown Essential knives, 240mm gyuto, 210mm petty, 70-100mm pairing knife, tojiro 270mm itk bread knife. With $600 you could throw in a 270-300mm sujihiki too. Everything else, yanagiba, deba, usuba, etc. depends on the work you do. Remember, left handed single bevel knives are at least %50 more $. Look at Hiromoto AS gyuto, konosuke petty, tojiro 270mm bread and pairing knife. Think about saving a lil cash for stones too. Beston 500 bester 1200 Suehiro Rika 5k
PCCkitchen 1 month ago
@13oxybrown Kikiuchi performance and Carbonext are also strong options for a gyuto. Misono sweedish steel is a good sujihiki option too. You also have to consider carbon vs stainless vs semi stainless. The rabbit hole goes deep my friend...
PCCkitchen 1 month ago
@PCCkitchen thank you, ill definitely take a look at those recommendations online. From the research I've been doing on knifes, I think you might be the best source on the entire internet.
13oxybrown 1 month ago
I'm also curious about those pepper grinders and the tongs that lock. Thanks for this vid!
Chaos6779 1 month ago
@Chaos6779 Those are Rosle 12" locking tongs. I got them from Amazon. The grinders are from Wiliams Sonoma.
PCCkitchen 1 month ago
Those salt an pepper grinders look awesome, any idea where you can find them online?
stevelarosa90 1 month ago
@stevelarosa90 Williams Sonoma I believe.
PCCkitchen 1 month ago
Where did you get that whisk?? Been looking all over for it!
melcho 1 month ago
@melcho Amazon . com search for Kuhn Rikon Heart Spring 10-Inch Whisk
PCCkitchen 1 month ago
Thanks for making this! I got one of the Tojiro bread knives after watching your videos and it is hands down one of the best knives I own.
asobitai2 1 month ago
Great video, Keep 'em coming! Love that Mioroshi Deba, beautiful blade.
Michaelsthilaire 1 month ago