Every Kitchen Knife Explained

Every kitchen knife explained — from the chef's knife in your drawer to a blade that requires a government license to use legally. In this video we break down sixteen kitchen knives, where they came from, what makes each one different, and why the knife you are using right now might not be the right tool for the job. From the Japanese knives that descended directly from samurai swords after the government banned them, to a four thousand five hundred year old Arctic blade still in daily use today, to the knife built for a fish whose poison has no antidote — this is the complete guide to kitchen knives explained. What you will learn in this video: Why the Chinese cleaver is not actually a cleaver and most people use it completely wrong The German versus Japanese knife philosophy and why it changes everything Why the gyuto is called the beef sword despite beef being banned in Japan for twelve centuries The knife that only the head chef in a traditional Japanese kitchen was permitted to touch The government licensing system designed to stop people from accidentally killing their dinner guests Why the bread knife predates sliced bread by nearly a decade The only kitchen knife explicitly named as a legal exception in Canadian weapons legislation Why the way you cut raw fish changes how it tastes The oyster knife and its five distinct American regional dialects Whether you are a home cook wanting to understand your kitchen better, a culinary student, or simply someone who finds the history of everyday objects fascinating — this video will change how you look at every knife you own. Which knife surprised you most? Subscribe for weekly culinary tool breakdowns.