πŸ”ͺ Knife Expert Explains Knife Styles – How To Choose If I Only Buy Three Knives? @Sharp Knife Shop


welcome friends welcome back to the
kitchen today i have my friend gage here from sharp knife shop in Hamilton yes
sir pleasure to be here thank you so much well thanks for coming in so if I
was only gonna buy say three knives if I wanted to keep my kitchen fairly sparse
sure three knives which three would you think well so that’s a great question
because I find that a lot of home cooks come in and they’re looking for a set
they want like a full set of knives twelve pieces and they’re willing to
spend you know a couple hundred if not a thousand dollars on that on that twelve
in a block yeah exactly yeah a block like that exactly that I don’t know how
much that would have gone for but my issue with with the knife set is that
you were going to find that one knife you feel super comfortable using and
you’re gonna grab it to do everything and you’ve got eight others that never
leave the block so you’ve got eight other knives that you’ve spread that
money across thereby diminishing the quality of the knife and and how well it
performs for you so I encourage people to I know you asked for three but maybe
I could say we’ll start with one okay and then we’ll start with if you just
wanted to do two knives and then we’ll work our way all the way up to three so
the the one knife that I recommend people starting with and spending a good
amount of money on is either a santoku or Guto okay so the the difference
between them is largely the the length so the average size Guto is about two
hundred and ten millimeters 165 or six and a half inches whichever you feel
more comfortable with i would suspect that most home cooks would feel more
comfortable with this that’s my experience with people that come in i
myself in fact when I was cooking professionally prefer to santoku as well
I found that they were much easier to manage for me much better at the more
intricate stuff so I really liked one in then I had a larger soo-ji Hickey or
slicing knife that I would use for any of that sort of stuff yeah but I would
argue that the GU table is more versatile just because it’s more it’s
longer it’s gonna be better at larger vegetables better it’s slicing yeah but
if you’re not comfortable using a knife of that length
you’re not going to grab for it and you’re gonna feel uncomfortable so yeah
it comfort is huge yeah comfort is huge yeah if you’re not
comfortable with it you’re never gonna use it
hundred percent and if you’re not comfortable with it you’re more likely
to hurt yourself yes 100% absolutely so all that to say I generally send home
cooks to the santoku and I send professionals towards the gute oh yeah
that’s just a beautiful knife it is absolutely beautiful knife pretty cool
so now I’ve got one knife now you’ve got one knife so you get that one knife and
now after a few months of using it you’re like okay I need another one it
doesn’t it definitely an addiction for sure I’ve been suffering for the better
part of the last decade yep but there are worse addictions to have
because you get a lot out of these nights they make you excited to get in
the kitchen and use them and they make your cooking better you’re more more
uniform you’re more accurate and therefore your food cooks more
consistently probably then it tastes better so if you were to add on to this
guy I would set you up next with a petty knife these guys are great for a sort of
breakfast time lunch time when you’re just doing those sort of random small
tasks cutting up fruit you’re taking the tops off some strawberries for your
parfait maybe at lunch time you’re selecting a tomato cutting a sandwich in
half you don’t need anything large or cumbersome or something that’s gonna
take up a lot of space yes so these are super handy just to leave out on the
countertop for professionals I find that they’re fantastic as sort of like a line
knife so you’re on line again you need something that’s versatile capable but
that doesn’t take up a lot of space so great for you know slicing steaks doing
random little things okay they’re also a great butchery knife as well so you know
well well it is nice to have knives specific to a certain task when you’re
building your kit you kind of want things that can do multitude of tasks
right and breaking down chickens rabbits butchering larger pieces of meat so like
deboning a shoulder doing the silver skin off a tenderloin they’re all
they’re all totally within the capabilities I can see following a bone
with this oh yeah holes fantastic right I often find myself using the sort of
portrait painter finger technique with these guys that the further you have
your finger to the tip the more control you have over the tip so especially for
butchery they’re fantastic so now if we’re going for three knives
kind of opens up the world of possibilities a little bit because I
brought I brought in it for instance another shape like this guy here which
is called a crit sookay very similar to the chef’s knife obviously slightly
different more aggressively shaped tip here and a little bit flatter profile so
I would argue a little bit better at slicing both because of both of those
reasons and and really great at the up-and-down chopping motion or push and
or pull motions so we could we could incorporate this into your kit a critic
a or a Guto with your santoku and your petty knife and the larger Guto our
chef’s knife or or kutsuki or whatever you go with is going to take care of
those larger tasks and make those a lot better you know the larger the blade the
easier it’s going to be to take on larger tasks and those three knives and
then I mean you could either if you feel comfortable with the Guto and using the
tip and you just don’t get a lot of use out of your santoku because it’s just a
little too small maybe you incorporate a nakiri with your Guto and your and your
petty knife there’s hundred possibilities and they
don’t have to match they do not have to match and and like I understand and and
if you wanted to match I’m happy to help you find stuff that matches but one of
the things that drew me to Japanese knives was how how much there is to know
you know I’m the type of person that likes to get into things and I like to
get into things that will keep me learning for a long time and Japanese
knives there’s a lot to know you can learn about all the different Smith’s
there’s thousands of independent blacksmiths in Japan making amazing
amazing knives I haven’t discovered them all yet but it is my mission and
learning about them all and using different knives as a ton of fun and an
experience that’s that I encourage people to go through not just that don’t
just stick with the one blacksmith or the one knife manufacturer you did
explore a little bit more and find out yeah yeah and they’ll each have
strengths in different in different areas that’s a fantastic point you know
some makers make the most beautiful GU toes but their petty knife
sar maybe just not my taste or whatever yeah and then vice versa some people are
really great at making certain shapes of knives so I’m kind of find that as we go
along so will you hang out a little while and we’ll we’ll discuss how to
choose a knife and then how to care for the knives
yeah sharpen knives yeah it’s a great sided so thanks for stopping by
come on back and we’re gonna have a whole video series about knives you

45 thoughts on “πŸ”ͺ Knife Expert Explains Knife Styles – How To Choose If I Only Buy Three Knives? @Sharp Knife Shop

  1. When my grandmother died I got her set of Cutco knives. I use them constantly. When I die they'll go to my son. They've never been in the dishwasher so they're in excellent condition. I would imagine they were bought in the 50's or 60's. And I've had them for going on 30 years.
    For me the essential four knives would be a chef, paring, boning, and a long bread knife.
    You have to be honest with yourself and determine what you actually do in the kitchen, and what tool you need to do that job. A long bread knife in indispensable when making a layer cake. If you insist on having a butcher knife, yet never buy anything that needs butchering, why did you buy it?
    I would love to own an Almazan knife though. But it's a fairly high maintenance knife.

  2. Very interesting series! Thanks Glenn and Gage! May I ask Gage about Takefu knife village? Do you possibly know if visitors have any possibility to see how knives and other tools are made?

  3. Fantastic video! I’ve had my shun chefs knife since 2009! And it’s the only knife I use when I’m in the kitchen

  4. I'm a bit surprised that you didn't mention bread knives. Do you consider that a separate area entirely or just not worth getting as knife number 3 yet?

  5. I notice a second knife set on top of the fridge. πŸ˜‚

    It very true though, that any knife set I every bought I might only use 1 to 3 knifes out of the whole set. Also not sure what it is about budget friendly (cheap) commercially made knife sets, but I always find the knifes get dull quick.

  6. My favourite knife, $1.50 at a garage sale.
    Doesn’t hold an edge long but sharpens quickly.
    My serrated bread knife was a $1.50 at the Sally Ann store.
    πŸ€·πŸ»β€β™‚οΈ
    Great show my friend πŸ‘πŸ»πŸ‘πŸ»

  7. I agree that if you want to get good quality, mixing and matching to buy from different brands is going to be important. If having all the handles match and having a knife block to store them in is important, maybe finding a local woodworker to redo the handles and make a block for your mix and match set would be best.

  8. I'm an avid home cook and for all my many years I have a 8" German style chef knife to do many/much of my cutting chores. It would help if you were able to write the names of the knives as explained, since I do not have a familiarity with these knives.

    My question is directed to knife size. I have really large hands and most smaller knives or even some knives that have a short shoulder do not have the hand room off the board when cutting (unless I doing something wrong). How are these knives in general?

    Love your channel.

  9. Nice. This is the kind of content that people probably would never expect to see on a cooking channel but end up being grateful for.

  10. My main knife is a 7” Bunka… which is pretty much a Santoku with a k-tip. I’m still not 100% sure if it qualifies as a kiritsuke, but I would definitely recommend a short kiritsuke, or a Bunka as a main knife. And I use a 4” inch Deba as my petty knife, I unequivocally recommend a very short deba.

  11. I like using a pairing knife, a serrated bread knife, and a chef's knife. I have two chef's knives because I use them so much!

  12. Love this. Will definitely be visiting his shop next time I'm up there. Would love to stop by your studio some time.

  13. I reduced what was a block of about 25 knives down to 4. A 4" santoku, 2 7" santokus, one has wave serrations like a bread knife so it's quite handy for slicing fresh bread, buns and rolls, and a 5" filet knife I use for it's intended purpose but found i used it over my petty knife for de-boning chicken ect. Only other knives I have are a bunch of the round tipped fixwell knives they use at Subway that I got from a store owner that closed a location in a gas station that was eventually demolished and needed help moving equipment into other locations and storage, they're great as steak knives.

  14. I'd say 4: chef knife, pairing knife, filleting knife, carving knife (which I use for big vegetables, on top of carving).

  15. Maybe further qualify this as a guide for traditional Japanese style knives? A "wa handled santoku" as the first knife choice in a starter set has a lot of built in variables that could set someone up for failure. Is this carbon or stainless steel? And with that Japanese knife is having to learn how to use a whetstone to properly maintain the edge and angle. That is a heck of a lot for someone who's just looking for a basic knife to have to deal with.

  16. I am not fond of the blade styles, but I am also a professional meat cutter, and I have quite a set of knives, & my home selection is nicer than what I use at work, but I have reasons for each of my knives & pleased, & when I handle an unusual to me style, I dont enjoy.

    you mention cutting near bone, I have flex knives for just such occasions, I have butcher knives from 10", 12" & 14" long, filleting knives 4", 5", 6" 7", & 8" it depends what I cut to determine size of knife I want, I have some Curved blade knives & even a produce knife I like the unusual leading edge point that cuts through skin on fish easier than normal knives. lol.

  17. Interesting, I use a 4 inch paring knife about 90 to 95 % of the time, a French Chef knife for chopping nuts and chocolate and then a serrated knife for bread.

  18. I agree with his first 2 (some kind of "cook's" knife and a utility/paring knife in the 3-4" range), but for the 3rd I would always recommend a good serrated bread knife at least 8" long. Even a $20 Mercer "wavy edge" bread knife will do here, and that's what I actually use, in a 10" length. It comes in handy a lot and can be used for more than just bread. In fact, if I was only going to carry 2 knives to cook at someone else's house, I might skip the paring knife before the bread knife, but it'd be a tough choice.

  19. No mention of serrated knives? In my experience the three knives every chef needs are a santoku or chef-style knife, a serrated knife, and a paring (or petty) knife. Those 3 will do at least an adequate job of almost all kitchen tasks. Everything else just make specific jobs easier.

  20. Used in the home. And not being a professional chef….things to consider (and is missed) are: what kind of cooking does one do? What kind of butting style does one use the most (e.g. push cut or rocking)…makes a difference in one's personal home essential knife collection.

    For me I means: 1 chef's knife with a very round belly, tip near the spine + 1 bread knife + (maybe) tomato knife (surrated edge and pronged tip) + a utility or paring knife.+ nakiri if you one day prefer to do push cutting movements (so one curved belly knife one near flat).

    For me, it makes no sense to consider a chef's knife that doesn't have a nice curved belly. If you're a "rocker". If you know you NEVER EVER then buy a Sentoku or Nakiri…maybe a Chinese cleaver (full or half "side" 2"x7"). I sometimes feel like doing rocking cuts so I like to have 1 chef's knife with a pronounced belly/tip near the spine + a flat edged knife.

Leave a Reply

Your email address will not be published. Required fields are marked *