CLEANING A RUSTY YANAGIBA #shorts
RYUSEN HAMONO SAYAS #shorts
RYUSEN GURENHIRYU #shorts
TESTING OUT - MASUTANI TSUCHIME GYUTO 180MM #shorts
HATSUKOKORO YOROKOBI BLACK DAMASCUS KIRITSUKE GYUTO 230MM #shorts
HATSUKOKORO HAYABUSA DAMASCUS GYUTO #shorts
WILL IT CUT - RIPE TOMATO #shorts
JAPANESE KNIFE FINISHES #shorts
ARE JAPANESE KNIVES RIGHT FOR YOU?! #shorts
WHAT THE HECK IS THAT KNIFE?! #shorts
TAKESHI SAJI BLACK DAMASCUS #shorts
NIGARA HAMONO AS TSUCHIME MIGAMI SANTOKU 180MM #shorts
HOW TO PICK A JAPANESE KNIFE #shorts
KNIFE BALANCE #shorts
HOW TO NOT CUT YOURSELF #shorts
4 WAYS TO CUT CARROTS #shorts
HATSUKOKORO KURONAMI SANTOKU 165MM #shorts
WE CHOP GARLIC, BUT LAZIER EVERY TIME! #shorts
HOW SHARP IS A SCALPEL #shorts
OUR CEREAL HAS METAL IN IT?! #shorts
THERE'S NO END TO THEIR DECEPTION #shorts
SLIPPERY SLIDING CUTTING BOARDS #shorts
TAKESHI SAJI RAINBOW BUNKA #shorts
YU KUROSAKI KOKUZEN #shorts
HATSUKOKORO HAYABUSA BUNKA #shorts
THE ULTIMATE KNIFE TEST?! #shorts
THIS KNIFES FROM TOSA #shorts
ARE WOODEN CUTTING BOARDS UNSANITARY?! #shorts
ARE STAMPED KNIVES BAD?! #shorts
HATSUKOKORO KUROKUMA #shorts
KOBACHA SQUASH VS HATSUKOKORO KUROKUMA #shorts
ARE GLASS CUTTING BOARDS BAD? #shorts
BIG KNIFE IS LYING TO YOU #shorts
ARE GERMAN KNIVES BETTER THAN JAPANESE KNIVES?! #shorts
MORITAKA RESTOCK!! #shorts
JAPANESE VS GERMAN KNIVES #shorts
WE GOT ROBBED - SECURITY FOOTAGE #shorts
MASAHIRO WIDE GYUTOS #shorts
IS BIG KNIFE LYING TO YOU?! #shorts
ARE PLASTIC BOARDS THAT BAD? #shorts
THROW AWAY ALL YOUR OTHER KNIVES #shorts
ROCKING VS PUSH CUTTING #shorts
CCK CARBON KITCHEN CHOPPER #3 #shorts
WHAT IS THE RIGHT WAY TO CUT PEPPERS?! #shorts
CCK RESTOCK #shorts
KENSHIRO HATONO AO BUNKA 180mm #shorts
SCALLIONS? AGAIN?! #shorts
WHY ARE MY SCALLIONS ALWAYS STUCK TOGETHER?! #shorts
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Japanese Chefs knife - We talk steel type, edge geometry, sharpening and lots more relating to your most important tool. We make it our mission to find the best Japanese kitchen knives, straight from the source and love to educate you on how to get the most out of them and in the process, become a better cook/chef.
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