Hi, I'm Mike. I work here at YanagiKnife. 
this is Hann Chan, and he's a master sharpener and store-owner
of YanagiKnife, and today we're
going to talk about three basic knives
that are used either in the home kitchen
or in a professional cooking environment
such as the restaurant. So here you have
a Sujihiki knife, and this is really a
slicer knife. It's just really great for
slicing through meat, it doesn't stick
much and it goes through it like butter.
Here you have the Gyuto which is an
all-purpose knife that you can cut vegetables with.
You can slice with this, you can chop with it, and
it goes great with meat, fruit and
vegetables as well; and here you have the
petty. It's a little more detailed and
it's great for intricate kind of
chopping and cutting. Hann, can you tell
us a little bit about the steel of the Akazawa kinfe?
Yes, this steel is made from Japanese steel
They call it AUS-8a steel
The HRC is 58, so it's fairly hard
Is it stainless? Yes, it's stainless.
It's very easy to sharpen; 
good for everybody.
So, professional chefs and also beginners
they can sharpen this knife pretty easily.
I see. So I want to give
you guys an idea about, you know, what you
can do with these knives that we sell here.
So first I'll show you the Gyuto and
I'll just kind of really easily go through
this onion here. I'll make some
serrations, cut it through.
Like butter. Very smooth. Very
sharp.
so as you can see, nice, perfectly and easily
diced onions. You can do the same thing
with the petty if you want to get
thinner slices. It is very very very
sharp, very fast. You can get really thin
cuts with this, so maybe like so:
cuts through easily... see.
another example is using the Gyuto for
slicing through mushrooms, so I can take
a mushroom and just dice it. Very great
for professional restaurant
establishments and home cooking.
I'll do you one more mushroom...
there it is.
I want Hann to show you a little bit
about the Sujihiki and how it works. We
have here steak with us, and we're going
to do a fillet. We're just going to put
it to the side. you can see how
smooth the cut is with the Sujihiki
through a fairly thick piece of steak with
lots of fat on it.
Yeah, it's nice and doesn't stick. 
so there it is: easily filleted steak, and then finally
if you want to take your Gyuto you
can make cubes with it. Just go through it
and you have yourself nice little steak
cubes that you can stir fry together
with different kinds of vegetables and
rice.
So this was a little demonstration with
our three knives. Again the Sujihiki
which is great for slicing, the Gyuto
which is your all-around knife good for
meat and vegetables as well as fruit, and
finally the petty which is a more
detailed and intricate knife that can be
used primarily with soft ingredients
like seafood and vegetables. This is a
video from YanagiKnife. You can follow
us @Yanagiknife Inc, or visit us at 
YanagiKnife.com to learn more and see the different kinds
of products that we have to offer. Thank you!
