WEBVTT 00:00:00.480 --> 00:00:10.400 Some of our viewers who shop at NCX may have noticed that the other day we had a 00:00:06.400 --> 00:00:13.040 Jinsu knife set on sale and uh I had a 00:00:10.400 --> 00:00:17.039 quite a few requests to do an unboxing. So, I'm going to take it one step 00:00:14.240 --> 00:00:24.160 further, and I'm actually here at Eugi's Japanese Tapest in Vancouver, where 00:00:20.600 --> 00:00:25.760 um one of our employees, um, well, his 00:00:24.160 --> 00:00:31.119 name's Ruji, but that's actually nothing to do with the name of the restaurant, but his brother happens to work here, 00:00:29.279 --> 00:00:35.360 and he arranged for me to come in and not only do an unboxing of the Jinsu 00:00:33.120 --> 00:00:40.320 knife set, but also give you guys a short demonstration using the knives. 00:00:37.920 --> 00:00:44.239 So, here we go. All right. So, as promised, this is the 00:00:42.000 --> 00:00:49.440 unboxing video for the Jins Su Essentials set. So, this is a 00:00:46.920 --> 00:00:52.559 fivepiece bake light prep set. Yeah, I'm not actually quite sure what the 00:00:50.480 --> 00:00:58.000 pronunciation is of this is. As you guys know, this is Linus Tech Tips, so knives 00:00:55.360 --> 00:01:01.039 are not exactly my forte, but here we go. We'll just have a look at the box. 00:00:59.440 --> 00:01:06.159 See what Jinsu has to say for themselves. Here we've got serrated blades. Okay, so they're commercial 00:01:04.320 --> 00:01:09.200 quality serrated blades. Never need sharpening. Many professional chefs 00:01:08.000 --> 00:01:13.240 recommend and utilize this maintenance-free design. Okay. And then 00:01:11.280 --> 00:01:20.000 we also have a Sanu knife. Santoku knife. Okay. 00:01:17.439 --> 00:01:23.840 The set includes a fine-edged Sanu knife expertly designed for fine slicing and 00:01:22.080 --> 00:01:26.960 effortless chopping. So here's all of the stuff that is included. Actually, 00:01:25.439 --> 00:01:30.720 this says five piece cutlery set includes. So you got four knives as well 00:01:28.880 --> 00:01:34.479 as a block to store them in. You've got bake light handles, natural wood knife 00:01:32.960 --> 00:01:38.240 block, and serrated blades. They mentioned that again. and the Jins Su 00:01:36.000 --> 00:01:42.000 story. Several decades ago, a knife was created created that to this day remains 00:01:40.320 --> 00:01:45.520 the sharpest knife on the market. It is the Jins Su knife. And if you want to 00:01:44.000 --> 00:01:48.960 hear just like zoom in a little bit so that uh just move a little closer. You 00:01:47.520 --> 00:01:53.119 don't need to worry about the zoom. We have an apprentice cameraman today who 00:01:50.640 --> 00:01:57.360 is one of the employees here at Eugi's Tapas. So uh there you guys can read 00:01:55.200 --> 00:02:02.079 that if you want. And uh let's go ahead and get this opened up. So I'm going to 00:01:58.799 --> 00:02:05.840 use my uh my trusty Spyderco to open up 00:02:02.079 --> 00:02:08.720 this other knife. And there we are. We 00:02:05.840 --> 00:02:12.400 will find out exactly what's going on inside this box. So, the first thing 00:02:10.800 --> 00:02:16.800 we're going to find is environmentally friendly corrugated cardboard packing. 00:02:14.879 --> 00:02:21.360 It's a lot better than foam. I do prefer to see that versus a foam alternative. 00:02:19.440 --> 00:02:25.520 We have Okay, caution. Sharp objects. Open with care. I didn't imagine that 00:02:23.120 --> 00:02:29.280 when I was opening up a uh knife set that I might find some sharp objects. 00:02:27.200 --> 00:02:34.640 So, it's very helpful of them to uh to mention that for me. Here is our wood 00:02:32.000 --> 00:02:40.920 knife block, which as long as I can find an opening on one side or another. There 00:02:37.760 --> 00:02:43.360 we go. I'll be able to show you guys. 00:02:40.920 --> 00:02:47.200 So, yeah, it's not, you know, single piece construction or anything, but it 00:02:45.599 --> 00:02:51.840 looks reasonably all right. There's a package of do not eat, so make sure you 00:02:49.040 --> 00:02:56.080 don't eat that, please. And uh we've got so yeah, you got yeah, it's made out of 00:02:53.760 --> 00:02:59.599 like about six different pieces of wood that are all sort of uh pressed together 00:02:58.160 --> 00:03:05.280 and glued, but when it's actually sitting on your counter, it doesn't look too bad. It's got little plastic feet, 00:03:03.360 --> 00:03:11.120 so uh shouldn't scratch anything, which is uh which is also nice. And let's open 00:03:07.840 --> 00:03:13.040 up the caution sharp objects open with 00:03:11.120 --> 00:03:16.959 care package. So make sure you're not like, you know, running around while you 00:03:15.440 --> 00:03:21.040 try and open this up cuz that could be dangerous. There's a tip for you. All 00:03:18.800 --> 00:03:24.720 right, here we go. Jins Su bake light set. Limited lifetime warranty. So, they 00:03:23.040 --> 00:03:28.239 are warranted to be free from de defects. The knife will be replaced free 00:03:26.319 --> 00:03:33.599 of charge by sending $3 per knife to cover postage and handling fees to that 00:03:30.640 --> 00:03:38.560 address. Cool. Good stuff. All right. Here are the four knives which come in 00:03:36.400 --> 00:03:42.640 individual plastic packages and then with paper sheets that somewhat cover 00:03:40.480 --> 00:03:47.360 the blades. And uh the thing about a knife package is you probably don't have 00:03:44.400 --> 00:03:54.239 to uh cut it open because you can do that from the inside. So there is the 00:03:50.720 --> 00:03:57.040 6-in chef's knife with the serrated edge 00:03:54.239 --> 00:04:02.400 on it. It's made of stainless. Okay. There is the uh handle. Like I said, not 00:04:00.720 --> 00:04:06.560 a knife expert. I'm not going to be able to tell you guys nearly as much about 00:04:04.159 --> 00:04:11.680 this off the top of my head as I would with say, for example, a motherboard or 00:04:08.959 --> 00:04:17.600 other computer component. And next, we have the 5-in 00:04:15.239 --> 00:04:24.000 sanu. All right, so that's knife number two. Finally, we have the 5-in utility 00:04:21.400 --> 00:04:28.320 knife, which has the same uh the same shape of serrated edge as the 6-in 00:04:26.240 --> 00:04:33.280 chef's knife. And here, why don't I put these in here as we go along? So, this 00:04:30.880 --> 00:04:38.560 gu is going to go here. This gu is going to go here. And then, last but not 00:04:35.600 --> 00:04:41.840 least, we have the 3 and 1/2 in pairing knife. Also a serrated edge. So, thank 00:04:40.479 --> 00:04:44.720 you for checking out the unboxing. There's still more to 00:04:45.479 --> 00:04:50.720 come. So, this is George. This is Ruji 00:04:48.479 --> 00:04:55.280 from our RMA department's uh brother, and he works here at Eugi's Tapus, and 00:04:53.360 --> 00:05:00.800 he is going to be helping us with our knife demonstration. So, the first 00:04:57.520 --> 00:05:02.800 object that we are going to slice up is 00:05:00.800 --> 00:05:07.680 uh please introduce that for us. This is a basic English cucumber. 00:05:05.639 --> 00:05:10.960 Excellent. I hope you guys got a good look at that. It's a very complicated 00:05:09.199 --> 00:05:15.440 thing. So, uh, George, please tell us about which knife you would prefer to 00:05:12.960 --> 00:05:19.280 cut up this cucumber. I would probably take this, uh, 5 in Sunken knife. It's 00:05:17.840 --> 00:05:23.680 got the straight edge. It's probably the one I'm more most familiar with. Okay. 00:05:21.280 --> 00:05:27.520 Um, this serrated edge. I've never used a knife like this before, but the first 00:05:26.160 --> 00:05:31.520 time everything. We'll give it a shot. There's a funny thing. We have a 00:05:29.199 --> 00:05:35.280 Japanese chef who has never once used a serrated blade. So, I'll get him to try 00:05:33.759 --> 00:05:39.280 both knives, and he can give us his impressions of the straight edge versus 00:05:37.039 --> 00:05:44.560 the Jinsu serrated edge. So, uh, here, let's have our first cut. All 00:05:41.720 --> 00:05:50.479 right, that's pretty sharp. Okay, it's pretty sharp. We've gotten that far, 00:05:46.080 --> 00:05:52.880 folks. All right. And then this part I 00:05:50.479 --> 00:05:57.280 do not recommend for novice or beginners. Okay, guys. So, please, 00:05:54.800 --> 00:06:02.000 please do not try this at home. I know I say that a lot on my show, but usually 00:05:59.680 --> 00:06:06.560 I'm just joking. Please do not try this at home. So, he is peeling the cucumber 00:06:04.000 --> 00:06:09.919 by hand with a knife. In fact, he seems to be going a little bit further than 00:06:07.840 --> 00:06:14.479 peeling it. I'm not familiar with this process, so we're just going to have to 00:06:12.080 --> 00:06:18.720 uh stay tuned and figure out what he's doing, but it seems that the Jins Su 00:06:16.880 --> 00:06:23.120 knife is being operated with a far deal more precision and skill than I could 00:06:21.120 --> 00:06:27.440 have done. Once the core, just chuck it away. We throw away the core. Okay, it's 00:06:25.600 --> 00:06:30.319 there in the garbage. Gone. Done. We're done with that. 00:06:33.880 --> 00:06:42.959 Okay. And then we'll just 00:06:46.319 --> 00:06:55.360 So I guess the seeds are unsuitable for uh yes for for Japanese purposes here. 00:06:51.880 --> 00:06:57.280 Well, in this instance, yes. And this is 00:06:55.360 --> 00:07:01.440 a basic julian. And we'll put this inside sushi rolls. Cool. Okay. And I 00:07:00.319 --> 00:07:06.479 guess that would have been quite a bit more difficult to do with a serrated edge. That wouldn't have made a lot of 00:07:04.319 --> 00:07:11.759 sense. Well, you could give it a shot. Okay, let's give it a shot. 00:07:09.280 --> 00:07:15.730 Oh, I meant the peeling part, but uh Oh, hey, the slicing part. Hey, this way. 00:07:13.360 --> 00:07:18.720 This is not too bad. 00:07:18.720 --> 00:07:25.599 All right, we have more demonstrations coming for you though, guys. We are now 00:07:22.639 --> 00:07:30.720 going to uh do a piece of salmon. So, uh, our wonderful volunteer here is 00:07:28.880 --> 00:07:34.160 going to suggest which knife you would use for the, uh, the piece of salmon 00:07:32.319 --> 00:07:38.960 that we have, uh, just sitting right there. Ready? Um, why don't you try 00:07:37.280 --> 00:07:44.800 both? Can you do both? It's a small piece, but uh, okay, we're going to try 00:07:41.199 --> 00:07:45.720 both knives again. 00:07:44.800 --> 00:07:50.199 All right, here I go. 00:07:53.759 --> 00:08:02.720 So there's the knife cutting through the salmon meat. 00:07:57.879 --> 00:08:05.840 Now try to serrated edge. 00:08:02.720 --> 00:08:08.000 It's not working too well. Okay, you can 00:08:05.840 --> 00:08:14.080 tell. Uh, Chef George's recommendation from the Jins Su Essentials kit seems to 00:08:10.960 --> 00:08:16.240 be the 5- in Santoku knife. All right, 00:08:14.080 --> 00:08:20.400 thanks guys for checking out this very random episode of Linus Tech Tips. And 00:08:18.879 --> 00:08:24.400 uh don't forget to subscribe for more videos about well really computers, 00:08:22.639 --> 00:08:30.080 motherboards, overclocking reviews and such, but apparently we also do knives. 00:08:27.360 --> 00:08:34.320 Thanks for watching. So it occurs to me now I did promise to actually demo the 00:08:31.919 --> 00:08:38.479 knives myself. Although my demonstration will be not nearly as interesting as 00:08:36.560 --> 00:08:41.839 George's. So there I cut a piece of cucumber. I also agree with him that 00:08:40.159 --> 00:08:45.920 this knife is quite sharp. Now I'm going to try the other 00:08:43.320 --> 00:08:49.519 one. Oh yeah, that's definitely not as suitable for cutting uh cutting 00:08:47.440 --> 00:08:52.560 vegetables. So, uh, yeah. Yeah, I'm with I'm with him on this one, but I'm also 00:08:51.279 --> 00:08:59.760 going to show you guys the other knives that we didn't look at yet. So, this is the 3 and 1/2 in pairing knife. Okay. 00:08:57.519 --> 00:09:04.320 All right. See, can you got stabbing and slicing motion going on here? And then 00:09:01.440 --> 00:09:08.080 finally, the 5-in utility knife. And now I'm down to the parts of the cucumber 00:09:06.160 --> 00:09:13.640 that probably aren't that delicious. So, let's find out uh if cucumber tastes 00:09:10.080 --> 00:09:18.120 good when it's cut by the jinsu 00:09:13.640 --> 00:09:18.120 knife. It's a good cucumber. 00:09:20.399 --> 00:09:25.600 So, thanks for checking out our little video here at Eugi's Tapas. So, we are 00:09:24.000 --> 00:09:31.440 at Oh, he told me the address, but ah, yes. 2059 West Fork in Vancouver. So, 00:09:28.959 --> 00:09:36.240 guys, please feel free to come on down and uh say hi to George. Just uh just 00:09:34.240 --> 00:09:40.000 tell him you're an NCX customer and you saw the video and uh hopefully he'll be 00:09:38.399 --> 00:09:44.000 here when you come by. You can get some Japanese food and it'll all be lots of 00:09:42.320 --> 00:09:49.200 fun. So, thanks for checking out our video and don't forget to subscribe to 00:09:45.760 --> 00:09:49.200 Linus Tech Tips.