I bought this Japanese Knife totally and utterly because it one of the single most awesome looking kitchen knives I've ever seen in my life. Did I make a bad choice and does it actually tick any or all the boxes for daily use in the home kitchen?

Master Blacksmith: Itsuo Doi for Sakai Takayuki
Type: Homura Guren Nakiri
Length: 165mm
Steel: Aogami 2, Iron Clad
Finish: Tsuchime
Rockwell Hardness: 62-63
Handle: Burnt Urushi Oak

Special Guests 🔪: Teruyasu Fujiwara Denka Nakiri
: Anryu 210 Gyuto
Knife:
[ Ссылка ]
[ Ссылка ]

Camellia oil:
[ Ссылка ]

🫶🏼 KNIFE CARE:
Non stainless steels will need care attention to stop rusting. Be sure to wipe down blade before letting the knife leave your hand and wash and dry thoroughly after use and before storing on your rack. A coating of camellia oil is also recommended. Never put your knife in the dishwasher.


⏳ TIMESTAMPS

0:00 Intro
0:23 Anryu Gyuto 210 comparison
0:42 Fujiwara Nakiri 165 comparison
1:00 Parsley Chop
1:18 Balance point, comfort, fit and finish
2:15 Daily use mission explained
3:33 Chance to give me a hard time


🔪 FEEL FREE TO ASK ANY QUESTIONS ABOUT:

SHIGEKI TANAKA - Petty 150
ANRYU HAMONO - Gyuto 210
TSUKASA HINOURA - Santoku 165
TAKAYUKI SHIBATA - Koutetsu 240
GOKO HOMONO - Honesuki 150
MUTSUMI HINOURA - Petty 90
TAKESHI SAJI - Bunka 180
TERUYASA FUJIWARA - Nakiri 165
YAMASHIN - Gyuto 240
SAKAI TAKAYUKI - Itsuo Doi Nakiri 165
MASAMOTO - KS Gyuto 240


🏥 SAFETY:

👶🏾👦🏼👧🏿 Japanese knives are crazy sharp, always keep away from children and pets 🐶🐱.

👨🏽‍⚖️ DISCLAIMER:
I AM NOT AN EXPERT. THIS CHANNEL IS FOR ENTERTAINMENT PURPOSES ONLY. I HAVE NO PROFESSIONAL CULINARY EXPERIENCE. ANY REVIEWS/FEEDBACK I GIVE ARE BASED ON HOME USE ONLY. ANYTHING I SAY SHOULD BE TAKEN AS A STARTING POINT FOR YOUR OWN RESEARCH. ANY LINKS I PROVIDE SHOULD ALSO BE TAKEN AS A STARTING POINT FOR YOUR OWN RESEARCH.

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