00:00 intro
01:19 Introspection: What to think about and look for
05:16 What's the big deal with Japanese knives?
08:41 What about crosssectional geometry?
11:00 How to find your soulmate in the kitchen
15:00 Stainless vs. Carbon steel knives
17:30 How do you find the best knife for you?
20:18 How much?
20:57 What knives do you need?
25:07 Western knives vs. Japanese knives
26:34 YO handles vs. WA handles
30:35 The different Japanese knife finishes (Kurouchi, Migaki, Nashiji, Tsuchime, Damascus)
36:44 What about cutting surfaces?
39:14 The different knife making regions in Japan (Seki, Sakai)
41:01 Traditional Japanese single bevel knives
42:06 The different knife making regions in Japan (Sakai, Sanjo, Tsubame, Echizen, Tosa)
45:38 From Samurai swords to kitchen knives
46:27 Wrapping things up

Are you just entering the wonderful world of Japanese kitchen knives? You decided to invest in your first quality Japanese blade but don't know where to look or where to even start? Are you looking for your next addition to your collection?

WATCH this video from AZ! It will teach you what to look for and what to consider.

Get insights on the style and usage of the different blade profiles, crosssectional geometry, type of steel, type of fit & finish, and style of handle. Who are these blacksmith's who make them? What are the differences between all the main knife making regions of Japan?

I hope my knowledge and experience (as the knife consultant at the Meesterslijpers showroom, and as a Private Chef, and Event Caterer) will help you pinpoint where you are on the culinary spectrum, and help guide you towards the best Japanese knife for you.