Knife skills on that garlic was amazing ! (nice knife too)

[ayumi_ishida]

 

[Simply]

Thought I was pretty decent at garlic until watching this. Great video

 

[Justinv]

Was that done on a 270mm?

 

[ayumi_ishida]

I tried to find the knife info ; don't know .

 

[zizirex]

Joji knife skill is really out of this world, this is my somewhat go-to preference for cutting skills. he usually does it with longer suji. in this video, he use his 210 Mitsuboshi Nagomi.

It's funny how Japanese prefer shorter heel knives, unlike Westerners who prefer Taller heels.

 

[ayumi_ishida]

This ?

NAGOMI "WA" - CHEF KNIFE 8" / 21cm MN-C21 MN-C21 $219.00​

8 inch Molybdenum Steel Wood Handle

NAGOMI "WA" - CHEF KNIFE 8" / 21cm

 

[ayumi_ishida]

 

[ayumi_ishida]

NAGOMI JAPAN Kitchen Knives by Mitsuboshi Cutlery
Our blades are made from 440A molybdenum steel, with an HRC hardness of 58 ...

205mm

NAGOMI JAPAN Kitchen Knives by Mitsuboshi Cutlery

 

[ayumi_ishida]

Any one use these ? Handle does not look comfortable . But Chef displayed amazing knife skills !

 

[blokey]

Definitely more about skill than the knife, tho I’m interested in the off set one tho, might get one later from Glestain

 

[ayumi_ishida]

Of course it's not the knife but ... this is Kitchen Knife Forums .

 

[zizirex]

Any one use these ? Handle does not look comfortable . But Chef displayed amazing knife skills !

Handle is a preference thing.
Also, notice how he holds the knife differently unlike most Westerners, where they brainwash you that a Pinch grip is the only and right way to handle a knife.

 

[blokey]

He definitely use a more Japanese grip, more of a personal thing but I find myself using hammer grip a lot lately

 

[fatboylim]

Joji knife skill is really out of this world, this is my somewhat go-to preference for cutting skills. he usually does it with longer suji. in this video, he use his 210 Mitsuboshi Nagomi.

It's funny how Japanese prefer shorter heel knives, unlike Westerners who prefer Taller heels.

It's all in the Japanese style grip that never touches steel. Their index finger points in the cutting direction and lands on the ferrule.

Rather than the western grip that strangles the choil, the Japanese grip is much further back at the far end of the handle.

As they never bunch the middle finger onto the choil, the heel height can be lower!

It also means they add 30mm or so of "blade length" from the grip at the middle finger!

 

[zizirex]

this one is also an interesting grip to cut an onion.

Also at 50.20 , it shows an interesting way to use heel of the knife

 

[blokey]

this one is also an interesting grip to cut an onion.

Also at 50.20 , it shows an interesting way to use heel of the knife

That's similar to what I use for smaller 180mm, give you alot more knife to work with, the control is fine since the blade is small

 

[zizirex]

That's similar to what I use for smaller 180mm, give you alot more knife to work with, the control is fine since the blade is small

I rarely see the thumbs on the top of the handle.

 

[Jovidah]

Joji knife skill is really out of this world, this is my somewhat go-to preference for cutting skills. he usually does it with longer suji. in this video, he use his 210 Mitsuboshi Nagomi.

It's funny how Japanese prefer shorter heel knives, unlike Westerners who prefer Taller heels.

The desire for more heel height is more of a recent trend / fad than a universal preference. I certainly don't share it and I know there are others like me.

 

[blokey]

I rarely see the thumbs on the top of the handle.

I think you reply to the wrong person here…

 

[Emieloss]

The desire for more heel height is more of a recent trend / fad than a universal preference. I certainly don't share it and I know there are others like me.

About 50mm is perfect for me. 55 too much 45 too little. (on a gyuto)

Also, that guy in the first vid can cook! wow

 

[ayumi_ishida]

Handle is a preference thing.
Also, notice how he holds the knife differently unlike most Westerners, where they brainwash you that a Pinch grip is the only and right way to handle a knife.

For sure . In the video handle looks ok , but in photo the metal band looks like it protrudes .
Anyway , this video blows my mind ! Not only for the skills but the recipe .

 

[labor of love]

He definitely use a more Japanese grip, more of a personal thing but I find myself using hammer grip a lot lately

When I first saw this video I immediately started using the stance demonstrated and that grip for many things and it makes a huge difference in terms of accuracy.
Even the way he pull cuts fish with the Yanagiba is beneficial for potatoes or anything with potential for sticking.

 

[rickbern]

Gotta say, I love George! The original video, the one he does about carrots and this one knock my socks off. Thanks so much for sharing!

 

[Matt Jacobs]

I started doing my garlic that way a few months back. I typically dont cut them in half to remove the middle but otherwise I follow that procedure. I dont do horizontal swipes in onion but it works really well with garlic. It may take a moment longer but you really consistent cuttings doing this.

 

[cooktocut]

I like finely mincing my garlic with those vertical/horizontal cuts with a cleaver. Not a small one either... ideally 220mm-240mm. Really helps me practice my precision when using such a big knife.

 

[stringer]

I think it's funny that they take all of that time to do the 3 axis cutting but then they still rock chop it at the end.

 

[labor of love]

Goodfellas prison garlic slivers scene is still my fave way to do things at home. With a gyuto ofcourse

 

[OyakoDont]

Anyone try making the daikon out yet? I’m planning on doing it this weekend with the carrot video.

 

[Mikeadunne]

I think it's funny that they take all of that time to do the 3 axis cutting but then they still rock chop it at the end.

That kinda ****** me up

 

[ayumi_ishida]

Is Chef sponsored by Nagomi ?
Is there anything special about the knives themselves ?
The 155mm petty looks interesting for an all stainless , as well as some others .