AlmazanKitchen
January 14, 2025 5:07 PM Subscribe
The YouTube channel of AlmazanKitchen is technically a series of advertisements for its fancy-pants chef's knife. It is also the most intense, voice-free, music-free, 4K food porn you will ever see. Suggested starting points: Pork Belly with Crispy Skin. Carbonara with Handmade Pasta and Dry-Aged Bacon. Cheese and Egg Toast. Carolina Reaper Triple Chili Chicken Wings. Szechuan Pork Noodles.
How are we feeling about this wacky knife design?
posted by latkes at 6:25 PM on January 14 [1 favorite]
posted by latkes at 6:25 PM on January 14 [1 favorite]
How are we feeling about this wacky knife design?
Chinese cleavers have been in use for about 1,800 years.
posted by Lemkin at 6:27 PM on January 14 [1 favorite]
Chinese cleavers have been in use for about 1,800 years.
posted by Lemkin at 6:27 PM on January 14 [1 favorite]
technically, that is not a cleaver. cleaver like tools have been in use almost for 2 million years.
posted by clavdivs at 6:55 PM on January 14 [1 favorite]
posted by clavdivs at 6:55 PM on January 14 [1 favorite]
A Chinese "cleaver" is not a cleaver either. It's a Western name for a Chinese chef knife.
posted by splitpeasoup at 7:06 PM on January 14 [2 favorites]
posted by splitpeasoup at 7:06 PM on January 14 [2 favorites]
That's one way to cook yer pasketti I guess
posted by GCU Sweet and Full of Grace at 7:13 PM on January 14
posted by GCU Sweet and Full of Grace at 7:13 PM on January 14
Jury's still out on close-up AMSR mouth sound chewing as a closer.
posted by cortex at 7:40 PM on January 14 [5 favorites]
posted by cortex at 7:40 PM on January 14 [5 favorites]
Food porn indeed!
Okay, a Chinese cleaver/chef's knife is nothing new but the cutting spatulas in the cheese and egg toast video, those are not something I've seen before and are pretty damn cool. Too pricy for me even at half price, sadly.
posted by ashbury at 8:03 PM on January 14 [2 favorites]
Okay, a Chinese cleaver/chef's knife is nothing new but the cutting spatulas in the cheese and egg toast video, those are not something I've seen before and are pretty damn cool. Too pricy for me even at half price, sadly.
posted by ashbury at 8:03 PM on January 14 [2 favorites]
This is like an upscale version of the Asian street food cooking videos that YouTube has learned that I want to watch. I absolutely love watching people prepare food with no voice-over, really not even people in the frame. Just the cooking.
posted by Nelson at 8:20 PM on January 14 [1 favorite]
posted by Nelson at 8:20 PM on January 14 [1 favorite]
but the cutting spatulas in the cheese and egg toast video, those are not something I've seen before and are pretty damn cool. Too pricy for me even at half price, sadly.
Isn't that just a slightly thicker version of the stainless scraper found in every diner that you can buy for a few dollars? You can certainly sharpen those if you want more of an edge than they come with.
posted by ssg at 10:33 PM on January 14 [3 favorites]
Isn't that just a slightly thicker version of the stainless scraper found in every diner that you can buy for a few dollars? You can certainly sharpen those if you want more of an edge than they come with.
posted by ssg at 10:33 PM on January 14 [3 favorites]
no so thrilled about them doing some of these videos in the chernobyl exclusion zone, though
posted by Clowder of bats at 10:42 PM on January 14 [3 favorites]
posted by Clowder of bats at 10:42 PM on January 14 [3 favorites]
no so thrilled about them doing some of these videos in the chernobyl exclusion zone, though
There is something creepy about these videos.
I keep thinking of Hostel for some reason.
posted by Lemkin at 6:04 AM on January 15
There is something creepy about these videos.
I keep thinking of Hostel for some reason.
posted by Lemkin at 6:04 AM on January 15
This remains the high bar for carbonara. The pork fat emulsion is a next level technique that at some time I'll get round to having a go at.
https://www.youtube.com/watch?v=SsUGomHw85o
posted by treblekicker at 6:06 AM on January 15 [2 favorites]
https://www.youtube.com/watch?v=SsUGomHw85o
posted by treblekicker at 6:06 AM on January 15 [2 favorites]
no so thrilled about them doing some of these videos in the chernobyl exclusion zone, though
For some reason I can't put my finger on, the forest scenes feel more southern Slavic (former Yugoslavia) than Chernobyl-esque. Still, bitchin' food porn.
posted by MilNwsCurator at 7:14 AM on January 15 [1 favorite]
For some reason I can't put my finger on, the forest scenes feel more southern Slavic (former Yugoslavia) than Chernobyl-esque. Still, bitchin' food porn.
posted by MilNwsCurator at 7:14 AM on January 15 [1 favorite]
The knife is cool-looking but egad is their logo cringe. AI images sprinkled on their site further erode cool factor.
posted by Ten Cold Hot Dogs at 9:43 AM on January 15 [1 favorite]
posted by Ten Cold Hot Dogs at 9:43 AM on January 15 [1 favorite]
Very soothing, thanks for posting.
I hope to be renovating my garden this year, and building an outdoor kitchen as part of it. It's inspiring to see some of these scenarios. Though not the Chernobyl ones. Skipping those.
posted by mumimor at 10:23 AM on January 15 [1 favorite]
I hope to be renovating my garden this year, and building an outdoor kitchen as part of it. It's inspiring to see some of these scenarios. Though not the Chernobyl ones. Skipping those.
posted by mumimor at 10:23 AM on January 15 [1 favorite]
rinsing the noodles in that creek for the Szechuan noodles is pretty yuck
posted by MikeHoegeman at 10:34 AM on January 15 [1 favorite]
posted by MikeHoegeman at 10:34 AM on January 15 [1 favorite]
No contemporary knife maker is getting my money without offering a detailed description of the steel they used and especially how hard it is on the Rockwell scale.
These knives have neither, and I would bet the steel is a soft and very rust-prone high carbon mongrel, which is utterly ridiculous when I can buy a beautiful Chinese vegetable cleaver with an 8"x4.5" blade made by Zhang Xiao Quan from laminated 95Cr18 steel with a hardness somewhere in the 60s for $25, and another made with 80Cr14 steel, also with a hardness in the 60s, from a smaller family-owned Chinese company for $9.95.
And these guys want ten times that much or more for far inferior blades.
posted by jamjam at 3:02 PM on January 15 [2 favorites]
These knives have neither, and I would bet the steel is a soft and very rust-prone high carbon mongrel, which is utterly ridiculous when I can buy a beautiful Chinese vegetable cleaver with an 8"x4.5" blade made by Zhang Xiao Quan from laminated 95Cr18 steel with a hardness somewhere in the 60s for $25, and another made with 80Cr14 steel, also with a hardness in the 60s, from a smaller family-owned Chinese company for $9.95.
And these guys want ten times that much or more for far inferior blades.
posted by jamjam at 3:02 PM on January 15 [2 favorites]
rinsing the noodles in that creek for the Szechuan noodles is pretty yuck
That's what I thought, but then the later wok-hei would have probably killed anything.
posted by mikelieman at 5:41 PM on January 15 [1 favorite]
That's what I thought, but then the later wok-hei would have probably killed anything.
posted by mikelieman at 5:41 PM on January 15 [1 favorite]
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posted by FallibleHuman at 6:14 PM on January 14 [1 favorite]