【海外の反応】中国「日本人に出来るなら、中国でもっと安く作れるはず！」日本の包丁を真似して作ってみた結果w【日本のあれこれ】

If you imitate Japanese knives, you can make them cheaper. No way! Why can't Chinese people make knives like Japanese people? Thank you for your hard work. I'm Ayame, personality. Japanese knives are gaining attention with the rise of Japanese craftsmen. In international knife shows and design contests, the excellent quality and design of Japanese knives are highly regarded. This time, I will introduce an episode where a Chinese chef met a Japanese knife. A knife is not good quality no matter which country made it. He thought so, but when he used a knife made in China and Japan, he was surprised at the difference in quality. Let's take a look. The result of a Chinese meeting a Japanese knife My name is Wu Lan. I'm a Chinese chef in my 30s. There are four types of Chinese cuisine, Beijing cuisine, Shanghai cuisine, Cantonese cuisine, and Sichuan cuisine. My specialty is Beijing cuisine. There are many refined and gorgeous dishes, and one of the representative dishes is Beijing duck, which is well known in Japan. Also, domestic and local cuisines familiar to Beijing citizens are also treated as Beijing cuisine. Shabu-shabu of lamb called Sichuan lamb, steamed dumplings, steamed buns, and bean curd are also Beijing cuisine. When I cook, I pay close attention to the ingredients, of course, but also the cooking utensils and tableware. I try to use only what I think is good. Because I think that if you keep using high-quality things for a long time, your cooking performance will improve. Among them, what I especially care about is the knife, which is irreplaceable for a chef. No matter what kind of dish you make, the necessary knife determines the appearance, taste, texture, and everything else. Well, what I want to tell you today is the story of meeting the knife of fate that I think will last a lifetime. By meeting that knife, I feel like I was able to decorate the start of a chef's life in the real sense. That was when I was still a cook's egg. At that time, I didn't have any particular attachment to cooking utensils. So when I was asked by my senior to cut vegetables, I happened to use my senior's kitchen knife. What is this sharpness? I was shocked by the sharpness of the kitchen knife and raised my voice. My senior's kitchen knife was relatively new, and I could tell just by looking at it that it was quite old. Nevertheless, I was able to cut hard vegetables without putting any effort, and the cross section was smooth. I've never used a kitchen knife like that before, so I was impressed by the miraculous sharpness. Senior, I was surprised by the sharpness of that kitchen knife. Where did you find it? After work that day, I asked my senior about the kitchen knife. Then my senior told me with a proud face. Isn't it amazing? It's one of my favorites. I bought it a long time ago, so I don't know if they still sell the same thing. I found it at a place called Kappabashi Dougugai in Japan. All Japanese kitchen knives are really great. If you want to be a top chef, I think it's worth paying a high fee to see them. Japan? Is this a Japanese kitchen knife? I was surprised by my senior's unexpected words. I was told by my senior that the quality of Japanese kitchen knives is excellent. So I took it to my senior and bought it on the spot. There are various characteristics of the kitchen knives lined up in the store. All of them are high quality. Among them, the owner chose the perfect kitchen knife for me. If you want a Japanese kitchen knife, you should definitely buy it on the spot. If you buy it online, it may not fit even if you pay a high fee. Yes, I understand. I will refer to it. I replied cheerfully. At that time, I didn't understand why I went all the way to Japan for a kitchen knife. Now is the era where you can buy anything on the Internet. If you want a Japanese kitchen knife, you can buy it on the Internet. I thought so and searched for Japanese kitchen knives on the Internet. Well, all of them look like fine kitchen knives, but for me, who is still a beginner, it's completely over budget. I sighed deeply when I saw the price of the kitchen knives on the screen of my laptop. Especially the brand that my senior bought was too expensive. It's not very good, but I can't reach it. However, if I chose a cheap Japanese kitchen knife, it would be better to buy something a little better at a Chinese specialty store. As a result of thinking so, I came up with a good idea. Oh, I see. I just need to buy a Japanese kitchen knife. I immediately went to a specialty store where I could make a kitchen knife made by an order maid. I told them the characteristics of Japanese kitchen knives and ordered what was in the budget. If you know the characteristics of a kitchen knife, it doesn't matter where you make it. I thought it was the best idea because I could make a good quality one. By the way, my senior didn't complain about my behavior. He said, I think only Japanese people can make this kitchen knife. Then, about two months later, the day of receiving the kitchen knife that I had been waiting for came. As soon as the store opened, I received the kitchen knife and went straight to work. The work itself was the same as usual, but I was thrilled to be able to use my own kitchen knife. Senior, look at this! Finally, the kitchen knife is completed. I was so excited that I went to the store and told my senior. The kitchen knife I took out of the box was shiny. It was different from the cheap kitchen knife I usually use. I felt a heavy weight. Oh, it looks pretty good. My senior was impressed. You know, whether you make it in China or Japan, the quality is the same. I thought so. And before the store opened, I actually decided to use the kitchen knife to cut a piece of chicken thigh. I was thrilled to feel the sharpness I felt when I borrowed my senior's kitchen knife. However, Huh? I felt uncomfortable the moment I put my teeth in the meat. Of course, it was much better than the cheap kitchen knife I had been using. I was not impressed at all when I used a Japanese kitchen knife. That's strange. Was my way of cutting bad? I thought so and put my teeth in the meat again. But after all, the sharpness didn't change. You're kidding, right? I couldn't hide my shock because I didn't feel that refreshing. See? I told you. My senior, who was next to me, said so, and proceeded to prepare with a wonderful sharp kitchen knife. It's frustrating. I should have just bought a Japanese kitchen knife here, but I was stubborn at that time. Next time, I will research carefully about Japanese kitchen knives on the Internet and convey the characteristics to the kitchen knife shop in more detail. Next time, I will... I thought and made a kitchen knife again. But in the end, it didn't have a satisfactory finish. I was terribly disappointed that I couldn't beat the Japanese. Why can Japanese people make it, but Chinese people can't? Why is the Japanese kitchen knife the only one that is so wonderful? Before I knew it, I had been researching about Japanese kitchen knives for three days. Then I realized that the greatness of Japanese kitchen knives is recognized all over the world. I thought that Japan is a neighboring country, so it is also popular among Chinese people, but it seems that the evaluation was worldwide. First of all, the German knife maker Zwilling JA Henkels, who is well-known as a chef, also has a factory in Japan. That means that Japanese technology is highly trusted, right? And the big point of making Japanese kitchen knives is that they are literate. To be honest, I don't know much about making kitchen knives, but at least in the shop I ordered, all the work was done by one craftsman. On the other hand, in Japan, there are people who shape the iron into the shape of a kitchen knife, people who sharpen the iron into the shape of a kitchen knife, people who make the picture of the kitchen knife, people who attach the picture and the blade. In this way, roles are distributed in detail. However, if you distribute the work that even one person can do, the labor costs will be wasted, right? When I first learned about literacy, I thought so. But as I studied the process of making Japanese kitchen knives in detail, I understood the benefits of literacy. When someone else does each work, the expertise of each technology improves, which leads to an improvement in quality and sometimes a reduction in time. I couldn't help but be surprised by this revolutionary idea. And Japanese kitchen knives are finely classified in terms of shape and usability according to the purpose of cooking. For example, Japanese kitchen knives, Chinese kitchen knives, and Japanese kitchen knives are generally classified according to the genre of cooking. However, Japanese kitchen knives are more carefully classified according to the purpose of cooking meat and vegetables, and they are made with great care. By the way, the three traditional Japanese kitchen knives are called Sashimi kitchen knives, Deba kitchen knives, and Nakiri kitchen knives. Sashimi kitchen knives have a long, thin blade and do not crush the organs and cells of the ingredients, but cut them all at once, so the cut is beautiful. Deba kitchen knives are used for filleting fish, with a sharp and thin blade. And Nakiri kitchen knives are, as the name suggests, vegetable kitchen knives with teeth on both sides, so they are good for removing vegetables and peeling them. And as expected, the charm of Japanese kitchen knives is their sharp blade, while Western kitchen knives push and cut, Japanese kitchen knives pull and cut, so even if you don't use much force, you can make a beautiful cut. This sharp blade originates from the Japanese sword, and Japanese kitchen knives using traditional Japanese swords are called Uchihamono. Also, in post-war Japan, steel and other materials were combined in a heat-shrink tubing, and the sharp material was cut out in the shape of a knife. This is how Uchihamono was established. By using traditional methods such as hardening the blade, putting it in the oven, re-baking it, searching and polishing it, and advancing technological innovation, Japanese kitchen knives were able to produce sharp and stable-quality kitchen knives. At that time, I didn't care much about kitchen knives, so I never thought about the importance of choosing a kitchen knife. But the Japanese kitchen knives changed my mind. If you use a suitable kitchen knife, your work will be more comfortable, and the Japanese kitchen knives taught me that. I was completely captivated by Japanese kitchen knives. After that, I immediately moved to Japan, and I visited a Japanese kitchen knife shop that my senior had purchased a kitchen knife. Wow! There are so many kinds of kitchen knives! There were countless kinds of kitchen knives in the store. They were beautifully divided by purpose and type. And the more I looked at them, the more I realized that the Japanese craftsmen made them with all their heart, so I was somehow moved. I bought one kitchen knife while getting advice from the shopkeeper. After returning to China, I felt the greatness of Japanese kitchen knives every time I used them, and I still use them every day. Yes, the popularity of Japanese kitchen knives has been rapidly increasing in recent years, even overseas, and the spread of Japanese food boom and the demand for sugomori due to COVID-19 has been driving, and the export price of kitchen knives in 2021 has become the highest in the past. In particular, the export price of high-quality kitchen knives has increased mainly in North America and the West. It is said that about 10,000 to 20,000 pieces of kitchen knives are well sold. And the famous chefs overseas, such as Paul Poggio, the founder of Nouvelle Cuisine, and Michel Brasse, the French three-star chef, also love Japanese kitchen knives. The chef of Union Square Cafe, Michael Nomarno, is said to be a lover of Japanese kitchen knives and has more than 100 of them. Some people may say, no matter what kind of kitchen knife you use, it's the same if you put it in your mouth. But when I use Japanese kitchen knives, I feel like I can like the ingredients and the food more. About 10 years have passed since I first bought a Japanese kitchen knife. Now, I've grown up to own my own shop. I currently use 7 Japanese kitchen knives. All of them are sharp, and I want to cherish them for the rest of my life. Japanese kitchen knives have changed my life. So I'm really grateful to the Japanese craftsmen who made them. Foreign Reactions Chinese people think that they can make a lot of money if they make Japanese kitchen knives. So they make a lot of kitchen knives that look exactly like Japanese ones and sell them on the Internet. Some people buy them mistakenly because they are made in Japan, but Japanese people try their best no matter what they make, so the result is high quality. Some people say that all kitchen knives are the same, but that's not true. The subtle difference in the sharpness of the kitchen knife greatly affects the taste of the food. I use the best quality Japanese kitchen knives. I'm a chef in France, but since I met Japanese kitchen knives, I can't use foreign kitchen knives anymore. It's an incredible experience to have the best Japanese kitchen knives. There is almost no resistance to cutting to the ingredients, so at first I didn't know how to handle it, but now I know how to handle it. The balance is so good that I can feel it when I cut it. In summary, the reason why Japanese kitchen knives attract foreigners is not only because of the variety, sharpness, and ease of grip. For example, there is a fingerprint that looks like a Japanese sword on the blade, which is the charm of Japanese kitchen knives. Japanese kitchen knives are highly functional and beautiful, and are supported by chefs and food lovers around the world. What kind of kitchen knives are you using now? If you have a chance to buy a kitchen knife, please choose a high-quality Japanese kitchen knife. How was it? I would be happy if you could tell me your impressions in the comments. Please like and subscribe to my channel. Thank you for watching until the end. See you in the next video.