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喜歡做菜，所以家裡有各種不同用途的刀。
切菜片肉練刀工都需要鋒利好用的刀...所以從簡易磨刀器、磨刀棒一路換成了日本人工砥石學著自己磨刀，於是又有了一堆磨刀石。
目前用的順手喜歡的都是日本刀，切菜通常是用藤次郎的牛刀(Gyuto)，而正本的小刀(petty knife)切肉絲肉片很好用，開魚斷骨換成左手單刃的出刃(Deba)，切生魚片或牛排再換筋引(Sujihiki，長薄刃片刀)或是單刃的柳刃(Yanagiba)...
然後加上老婆的刀(剩下的西式刀是她的)...磨刀的那天很痛苦的...
不是刀的專家，不過使用心得有一些，歡迎大家提問交流一下。
#Gyuto
#Deba
#Sujihiki
#Yanagiba
#高裝檢
【Japanese Kitchen knives 101】Beginners guide EP1 (Feat. Syoukon Hamono)：Briefly explain the difference between Japanese and kitchen knives Japanese Gyuto VS German chef knife／Shape／Performance／Steel／Edge Retention／Sharpness／Basic maintenance／Viewer Q&A
Episode 1 will be a brief introduction to Japanese kitchen knives, through a comparison against German kitchen knives, and briefly talk about topics such as shape, steel, edge retention, sharpness, etc.
This is a new series, please remember to click the like button to support my work, I spent a lot of time making this video, I hope I will be able to make improvements to any mistakes next episode! Thanks to my assistant, I was only able to eat dinner at 11 XD
#kitchenknives #knifesharpening #syoukon -hamono
