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The BEST Japanese kitchen knife? Learn all about it.

00:00 intro 01:19 Introspection: What to think about and look for 05:16 What's the big deal with Japanese knives? 08:41 What about cross-sectional geometry? 11:00 How to find your soulmate in the kitchen 15:00 Stainless vs. Carbon steel knives 17:30 How do you find the best knife for you? 20:18 How much? 20:57 What knives do you need? 25:07 Western knives vs. Japanese knives 26:34 YO handles vs. WA handles 30:35 The different Japanese knife finishes (Kurouchi, Migaki, Nashiji, Tsuchime, Damascus) 36:44 What about cutting surfaces? 39:14 The different knife making regions in Japan (Seki, Sakai) 41:01 Traditional Japanese single bevel knives 42:06 The different knife making regions in Japan (Sakai, Sanjo, Tsubame, Echizen, Tosa) 45:38 From Samurai swords to kitchen knives 46:27 Wrapping things up Are you just entering the wonderful world of Japanese kitchen knives? You decided to invest in your first quality Japanese blade but don't know where to look or where to even start? Are you looking for your next addition to your collection? WATCH this video from A-Z! It will teach you what to look for and what to consider. Get insights on the style and usage of the different blade profiles, cross-sectional geometry, type of steel, type of fit & finish, and style of handle. Who are these blacksmith's who make them? What are the differences between all the main knife making regions of Japan? I hope this video will help you pinpoint where you are on the culinary spectrum, and help guide you towards the best Japanese knife for you.