Amateur Hour - Home Vids

I know there are always questions about how knives perform, and how they look when cutting.

I'm a home cook with questionable habits, but thought I'd just post a few vids without commentary. Take from it what you will, and realize I have no idea what I'm doing.


Asai Hayabusa Gyuto


Asai Hayabusa Nakiri


Four Knives, one Apple
-This has some funky audio since my actual background audio had some naughty words. Didn't realize my radio was up that loud.

 

Thanks for posting Capt'!

 

Here are a couple more. I've been curious about how people like the Asai Hayabusa series, so here's some more video of it in action. Hopefully this helps people out there get a look at it. Gyuto and Nakiri to see, plus a guest visit from Murata (which, despite being on the lower end of the price scale, got screaming sharp when I put a new angle on the edge, and has stayed that way for years - definitely an underappreciated knife in my own cabinet).


Trying chives with:
-Different knives
-Different parts of the edge
-Different cutting motions

You be the judge



Murata Nakiri
Asai Hayabusa Nakiri
Asay Hayabusa Gyuto

Several vegetables with the Asai Hayabusa gyuto. Onion, pepper, mushrooms, tomatoes. Several cuts as well, mostly draw and chop

 

Fast Tomatoes! (best from 3:00 to the end) This is what we all come out for, right? Roma tomatoes in thin slices with a 240mm blade? Standard formula?

Chili day had me massacring tomatoes by the pound. Here's a short clip with the Asai Hayabusa. I didn't put the greatest edge on, but I think it's important to assess our own mistakes.

My buddy is wandering around and brewing. I'm not sure he knows the camera is on...

 

Thanks for sharing!

 

Thanks for the cutting videos, always good to see!