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@hoanghung5794 Ай бұрын
あなたから石を買いたいです
@groverw7507 Ай бұрын
Stamped or forged?
@solustials Ай бұрын
Please send me one, I will speak much praise
@highspeedrailenjoyer1045 Ай бұрын
first
@merczedes 2 ай бұрын
How do I get the angle right?
@luizmoreira1811 4 ай бұрын
Como uma faca boa facilita o trabalho!
@aajohnsoutube 5 ай бұрын
Where in Tokyo area can I see these knives in person?
@aajohnsoutube 5 ай бұрын
Beautiful and I love the taper of the spine. 🤩 欲しい❗️
@QueensStandUp 6 ай бұрын
Hitachi white and blue paper steels are all great. The white paper steel is actually very structurally similar to tamahagane. White #1 can harden up to 65 Rc or more, and white #2 typically hardens to around 60 Rc. It would be cool to see more production knives made from these steels, even though they’re pretty susceptible to rust. All you need to do is wash and thoroughly dry them and smear on a few drops of oil and they’ll be fine.
@miroslavuradnik2234 8 ай бұрын
Thank you very much!!... my respect❤
@miroslavuradnik2234 8 ай бұрын
Thank you very much!!! ....❤
@miroslavuradnik2234 8 ай бұрын
❤❤
@miroslavuradnik2234 8 ай бұрын
❤❤❤ thank you!!!
@antonslifestyle 9 ай бұрын
I love my Yoshihiro vg-10, thanks for the detailed sharpening guide
@isaacpartida6340 Жыл бұрын
❤
@chefknivesenthusiast Жыл бұрын
Very nice to see this footage from the process of forging knives!
@robertfelts8773 Жыл бұрын
How does one thin the blades with a stone? Or is a grinder necessary to properly thin a blade?
@robertfelts8773 Жыл бұрын
That intro hurt to see
@GeekWarrior77 Жыл бұрын
Details about the knife would be cool
@titalleri1682 Жыл бұрын
Hi Im a left-handed chef with a right-handed knife. How should I sharp this? Thanks
@shahrukh9217 Жыл бұрын
Who avebel
@BennyCFD Жыл бұрын
For 99.9999999999999% of your cutting needs the 3000 grit stone would be more than just fine
@arishzida6090 2 жыл бұрын
Nice job I'm working in the restaurant I know how to sharp knife respect from kurdistan 🙏👍🇯🇵
@GeorgeWadsworth 2 жыл бұрын
What is the make of stones used?
@brucepark9439 2 жыл бұрын
it is really layered Damascus knife
@FartinSpartin 2 жыл бұрын
really layered or is it etched?
@SpeedGasmEvo9 Жыл бұрын
Yes real layers
@PRLOutdoors Жыл бұрын
Yoshihiro is the read deal
@FartinSpartin 2 жыл бұрын
really layered or is it etched?
@MrPeejoke 2 жыл бұрын
Do it with dry ? not wet?
@jakepunt5802 2 жыл бұрын
Fingernails chef.
@SD_Alias 2 жыл бұрын
Very good cutting technique and wonderful knife. But the blade looks quite thick in the video…
@TheMrMused Жыл бұрын
The spine on single bevel knives is considerably thicker than on most Japanese double bevel knives because of how they're used. You don't use a usuba in the same manner as a nakiri. They're not interchangeable in terms of function. It's a bit counter-intuitive that single bevel knives are also more delicate and more precise than double bevel. Single bevel knives are also sharpened in a very different manner than double bevel.
@HMABH 2 жыл бұрын
i miss real VHS recording :(
@shawnhampton8503 2 жыл бұрын
Is this the Ginsan Ko series?
@thomasgronek6469 2 жыл бұрын
I'll bet ten dollars that you can't sharpen a knife that I have dulled
@thomasgronek6469 2 жыл бұрын
@CLOWN FISH Hahhaha, no catch, I send him a knife, I lose the bet, and get a knife sharpened for 10 bucks
@jort93z 2 жыл бұрын
"And all finished - Subtitle text here", lol.
@richardrudy1211 2 жыл бұрын
Can you use this oil on leather sheaths?
@nirvana4698 2 жыл бұрын
Hello. Do you deliver in india?
@ouyangshanto3326 2 жыл бұрын
漂亮
@limjungkoo 2 жыл бұрын
NAIL.. TOO LONG
@perniciouspete4986 2 жыл бұрын
Dimensions are too long compared to height for me. Makes me feel cramped when cutting, and food would fall off board.
@samuraib0b 2 жыл бұрын
Is there a reason why the stone is on a decline vs parallel to the floor ?
@dammitman1664 2 жыл бұрын
My $8.00 filet knife does the same thing, but faster and with less waste,and you used two knives! Not Impressed!
@davidlawrence4351 2 жыл бұрын
The fucking speed bro
@jtome84-91 2 жыл бұрын
What should I use to maintain the handles ?
@davesmith5656 2 жыл бұрын
Not to be a jerk, but I gave up on using stones to fix chips. Much easier with a belt sander. It leaves one whopping big burr but has a big advantage of setting a clean bevel (the belt, moves, just hold the knife steady). The burr cleans up with your 200 grit (or 140, 180, 220, or whatever). May have to go back to the belt if you didn't get all the chips. Unless of course you want to spend an hour or more grinding away 3000 microns of HRC 60 steel on a $100 stone. I'd like to see a time lapse on that 200 grit Yoshihiro.
@johnhoward3271 2 жыл бұрын
That's the prettiest set of kitchen knives I've ever seen ! Something tells Me That You better have a freezer full BEFORE buying a set of them ( cause You probably won't be able to AFTER You buy them ) !!!!
@Buschwick 2 жыл бұрын
Why did we cut the fish's face in half here?
@Scrooks1 2 жыл бұрын
It looks like he used the #200 grinding stone to restore the tip of this knife.
@sevenclouds5484 2 жыл бұрын
Thank you so much for showing this skill with the whetstones. My dad repaired one of my knives with machines, and I didn't know if I could do it with the whestones. Now, I know ! Thanks a lot !
@Mr.WS6 2 жыл бұрын
Where can I get one the 240mm?
@pierregauthier6999 2 жыл бұрын
Superblue is pretty cool!