Hi, I'm Mike and I work at YanagiKnife,
and today I want to talk to you
guys about the Gyuto. You can cut with it,
slice with it and dice with it.
Specifically, I want to talk to you guys
about the different high-carbon metals
that come in the blades of these Gyutos.
First, I'd like to show you guys Akazawa's
Wa-Gyuto. It's blade is made out of white
steel number two. Now white steel number
two has an HRC of 61 to 63. It has a lot
of carbon in it and it rusts. The reason
why it rusts is because it doesn't have
chromium inside of it, which creates a
thin layer on the blade that protects it
from rusting. Here I have Akazawa's Wa-Gyuto
as well. Now this one is made from
white steel number one, which naturally
has more carbon in it, and also it's made
more refined. This knife can reach a
sharper edge, and it also retains its
edge longer as it's a harder knife. It
has an HRC of about 62 to 64. Nextly, I
want to show you guys Sakai Takayuki's
western-style Gyuto. It has blue steel
number 2, the blade. The difference
between blue steel number 2 and white
steel number 2 primarily is that blue
steel contains more chromium and more
tungsten. Because it has more tungsten
inside of the metal it is more abrasion
resistant and it keeps its edge longer.
here I have super blue steel. It's
Akazawa's western Gyuto, and super blue
steel has an HRC of about 64 to 65. This
kind of steel naturally has more carbon,
more chromium, and more tungsten then
does blue steel number one and blue
steel number two. The difference between
stainless steel and carbon steel is that
stainless steel has a higher content of
chromium inside which is naturally wear
resistant, which prevents the steel from
rusting; about 13% or higher, while carbon
steel has about 10% or less chromium
within it, which is why it's prone to
rusting. It's important to note that a
lot of chefs and cooks really feel like
carbon steel cuts much more smoothly
than stainless steel. Even if the HRC is
the same
and the composition is the same, the
properties are the same, chefs often do
feel like you just get a much smoother
cut with carbon steels. It's really
important to know that you have to be
good at sharpening, in general I think, to
be able to know the difference between
these kinds of steels, to be able to feel
it. You may know it on an intellectual
level, however, if you're sharpening
skills aren't good you won't really be
able to feel the difference between white
steel, blue steel and stainless steel. If
you know how to sharpen as well you're
more conscious of the edge retention of
your knife and you can really tell what
kind of steel lasts longer and why that
is. I'd like to thank you guys for
watching. You can follow us @YanagiKnife_Inc
on Instagram, Yanagiknives
on Facebook or check out our
YouTube channel or visit us at Yanagiknife.com.
I hope that you found this
video informative and thank you very
much for watching.
