00:10maybe it's weird to say I just find this to be a really sexy knife so I think the
00:16six-inch chef's knife from Wustav is one of my most favorite knives to use in the
00:19kitchen a chef's knife is what you've seen in books the most classic looking
00:24knife it is the most quintessential knife because it does everything I have a
00:29Japanese knife and a German knife in my hands and both of them are
00:32fundamentally so different just look at the shape so that is called the bolster
00:36of the knife and you could use it for so many things you're breaking down a
00:39chicken you want to go down the wishbone and break it this heavy piece of metal
00:43that kind of breaks down bones a German knife takes much longer to sharpen
00:48because the metal is much thicker but it also means that the blade lasts for much
00:52longer the German knife definitely feels much heavier but that also gives a lot
00:56of people control I've actually had this knife for more than seven years now so
01:01it is really being a trusted old friend and that is one thing with German knives
01:06just like German cars they last you a while
01:11the knife I use the most is the Masanobu Gyoto knife the Gyoto is one of the best
01:15knives I've used I prefer a Japanese style knife I just find that it's a little
01:20bit more versatile when it comes to doing different tasks it's a relatively
01:24narrow thin blade which makes it lightweight and I like it because of the
01:28feel in your hand and I want the knife to be an extension of essentially my arm and
01:33my hand so the Gyoto knife also has a little bit like less of a rock then
01:37you'll find and a Western knife meaning that it's straighter down in the back as
01:42opposed to like a very curved blade the handles are often heavier and bulkier on a
01:47Western knife and also when I hold this knife I don't hold it in the handle but
01:53I hold it like this I tip the hold actually hold the blade you know it's a
01:56very nice balance the other fingers are just sort of guiding the knife and life
02:00should be balanced here you don't have any screws or bolts or nails which forces
02:06you to actually put the pressure on the blade and not put the pressure on the
02:10handle so we push down it's a blade that goes through maybe it's weird to say I just
02:15find this to be a really sexy knife I love the sleekness of it it is really
02:19easy to use but I think it's really beautiful my favorite knife is my Masono
02:26Honosuke knife the Honosuke knife is primarily used for poultry I love to use
02:32it though for other cuts of meat or I need to remove the bone it has a tapered
02:37edge bit triangular with a really sharp tip and a sturdy spine so it's really good
02:42for getting in and getting pieces of meat off the bone and getting as much yield
02:46as possible as a chef with somewhat smaller hands I love this because it is
02:50a smaller knife and it allows me to feel really confident when I'm using it it
02:54does have a really nice weighted handle so you feel like it is sturdy in your
02:58hand but the rest of the knife feels pretty light and easy to maneuver around
03:02whatever you're cutting this specific Masono is carbon steel which is a much
03:07sturdier stronger steel so it does hold its edge a bit longer which is really
03:11nice it is a bit more difficult to sharpen and it does rust more often if
03:16you don't really care for it but I do kind of like the patina the stains that
03:21have grown over the years it's important that it stays very dry when you're done
03:25using it so I always like to dry it really well and then just give it a little
03:29drip of a neutral oil coat the knife with it I've had this Masono knife for I would
03:36say at least 12 years now there were some times in my career where I would
03:40butcher cases in cases of chicken so I invested in this and it's just become
03:44one of my favorite standbys when I'm doing butchery the knife that I use the
03:49most is this one that's called bunka the bunka knife is different from other
03:54knives because it has a very flat edge and it has this pointy tip which makes it
03:59very precise for different things like cutting vegetables trimming fish among other
04:05things because of this like surface that it has you're gonna have to go like this
04:11and it gives it like a big range of motion and very precise as well of course I use
04:16it a lot so I have to sharpen like at least once a week but because of the
04:20blade and how thin it is to stay sharp very long time this knife is very light
04:26it's a really good option for home cooks because it's not as intimidating as a big
04:31chef's knife so anyone could have it I always recommend a petty knife to any new
04:37chef definitely my favorite knife my opinion petty knife is best knife so a
04:43petty knife is smaller than other knives it's great for getting around small
04:46things and cutting brunoise and shallots and playing fish cutting steaks really
04:51everything they're quite easy to sharpen because they're so small a petty knife
04:54usually Japanese technique for pickles fruits and vegetables so never using for
05:02meat usually use honeski but this time I use for the petty so I try start to use it
05:08I was like wow so smooth you don't need a power you just touch it then you don't
05:13feel like cut it you just feeling supporting well actually even the last
05:17restaurant I worked at I got yelled at a lot for this because I worked with grill
05:20station I would choose this knife they always tell me use a meat slicer use a
05:23bigger knife I just liked using this because I didn't have much space that's
05:26the other thing that I like about this knife if you working a station that's
05:28very crowded and you don't have a lot of space you can you just have it not
05:32worry about it being in the way at home you don't want to use maybe big knife
05:36you're too scared sometimes but you can buy something very special one petty knife
05:41because you can use anytime anything you don't have to shopping all the time
05:46special strong handle very light and strong tips I love this
05:54the knife I use the most is sun premier chef's knife this is classic Japanese knife which
05:59originally was made for slicing the meat very thinly but right now it's honestly all-purpose
06:06chef's knife in Ukrainian cuisine we have a lot of vegetables which are bigger in size like
06:12beets potatoes carrots the handle feels really light and I feel like I'm in control so I don't have
06:19to push it it just go through the food and it has very nice rocking motions yeah this chef's knife
06:25it's very easy on the wrist when you have a lot of work to do like chopping the herbs that's
06:31almost
06:32all the work for you so your wrist doesn't feel tired it's been the best helper ever if this disappears
06:39I don't cook I just close the kitchen
06:45the knife I like the most is blue carbon steel jiggle knife for a daily test in the rations I
06:53need
06:53something like well performance then this is the knife we are a very fast-paced restaurant and we
06:58need to like be efficient we have to like cut a lot of cucumber all the herbs with things like
07:05scallion a
07:06lot and this is a knife that I think it just help everything easier I am left-handed so normally
07:14I
07:14have to look for left-handed knife but this is double blade so I can use it you see like
07:19how this shape
07:20it's like perfect for my finger it's super super light one thing about blue carbon steel it really have
07:29excellent performance when you cut it it very easy to get rusted so normally when I after every
07:36use I cut it I have a dry towel and I just like clean my knife you always want to
07:42keep it dry
07:44sometimes it's like too heavy sometimes it's like too long and this one is just perfect for me
07:51in every bakery pastry shop or the pastry kitchen in a restaurant serrated knife
07:56is an absolute must the serrated knife is a special kind of knife that doesn't have a straight edge
08:02has a little like teeth like edges as you're cutting through it these teeth are making like a sewing
08:08motion you know it won't give you as a clean of a cut as a straight edge will but it's
08:14easier it's
08:14faster and you know it won't crush an item for example for cutting something like a sourdough it is
08:20hard sometimes to cut through that hard crust with a straight edge knife it might like squish the middle soft
08:26part and same thing with the cakes cakes are very delicate especially something like a high ratio
08:31american cakes which has a lot of fat they're very soft and very delicate and it's absolute must to use
08:37the serrated knife to cut them in half and not damage the texture of the cake another thing why serrated
08:43knife
08:44is good is because essentially the edge stays sharper for longer so if you're one of those people
08:51not necessarily want to sharpen your knives i will highly recommend that you use a serrated knife it
08:58does the work and lasts longer and you won't need to sharpen it as you would with a straight edge
09:03knife
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