600 Years of Tradition! Making Best Japanese Knives in Sakai, Osaka

[@labradoforge4414]

Enamisan! I was so honored to forge with you with the group from Kikuichi hamono. Thank you!

[@chefknivesenthusiast]

It's always great to see Japanese blacksmiths at work! Thanks for sharing ❤

[@JapanbyFood]

You're very welcome!

[@_nihongo_jouzu_]

would love to own one of those hand made knives, the manual work put into it just makes it more special

[@JapanbyFood]

we agree!

[@AussieInJapan]

Great video Pheebz, love these real Japan videos especially as you are always so passionate about Japan.

[@pheebzeatz]

Aw thank you! Hard not to be impressed by all these artisans and their skills!

[@nathanielmills4678]

@@pheebzeatz woah, you have a channel 😊 sign me up!

[@JapanbyFood]

Glad you like them!

[@kel85uk]

Pheebz is back. W00t W00t! Wonderful knives. Highly skilled heat treatment process.

[@JapanbyFood]

20% discount for the first 5 people! Promo Code: KNIFE0920 Buy high-quality Japanese knives at byFood: www.byfood.com/market/knives-c-21?KZbin&Video&Japan-Knife-Phoebe-2022

[@BBB_025]

Hands down my favorite episode. I love Japanese knives and I have several knife boxes that look just like that one :) Now that you have such a great knife, it’s time to learn how to sharpen it 😊

[@JapanbyFood]

Glad you liked it!

[@Bad_Karma1968]

Fantastic vlog Great to see an ancient tradecraft being carried on I would love to have one of those or a set

[@JapanbyFood]

Thank you!

[@radityaamandra7029]

this is really nice addition to the usual videos. Who is the sharpener's name and which Hamono is it? The funny thing that Usuba is very thin and delicate, a lot of people will chip it if they don't know how to use it. Yet, the first thing she cut is a Kabocha Squash, which is not really recommended.

[@JapanbyFood]

We will keep that in mind for next time! Thank you for watching.

[@victorhung747]

Thanks for making this video...amazing!

[@JapanbyFood]

Glad you liked it!

[@nazmulsattar5565]

Yes

[@MrSchroder]

can you provide an address to his shop in Sakai? would love to go there Tuesday.

[@Absurd000]

cool video! I have 1 Japanese chef knife and I love it! I'd love to get one of these hand made ones though.

[@JapanbyFood]

Thanks!

[@astroboy3507]

This is what I call a cutting edge vid guys nice and educational I feel it’s worth spending good money on a long lasting Japanese knife!!!👌🏻🔪 P.s nice to see phoebe again too!!!

[@JapanbyFood]

Thanks for the support!

[@billshepherd4331]

Those knives are beautiful! Heat welded and cold hammer forged. Is only one side sharpened?

[@JapanbyFood]

Yes indeed! It is one side sharpened :)

[@billshepherd4331]

@@JapanbyFood Thanks for the reply!

[@benjmin1542]

🙌🙌🙌

[@jiahaotan696]

Stumbled upon this. - You can try holding the knife by pinching the blade just after the wooden handle. The handle is thick and feels unwieldy to hold, the blade is thin and the handle fits into the hollow of your palm, locking the knife in. - You can get better cuts by slightly sliding the knife forward as you gently press downwards. We call this a "push cut". - Not sure what steel your knife is made from, but if it starts rusting on you, better hand wash and wipe dry ASAP. It's also good practice for any knife. - Single bevel knives like yours will steer/tend to preferentially cut in a certain direction and a lot of skill is needed to get the knife to go where you want it to. Not recommended for beginners. - Took a look at your buy-knife link also. Please include steel type and more (and clearer) photos of the knife from different angles. For clarity on this matter, Google and browse any website specialising in selling Japanese knives.

[@csabavarady4711]

By food sounds as byfood like byproduct.. Are you sure that this naming was lucky to start a channel? I'm not..

[@bcatbb2896]

normally im big into kitchen and food related videos, but this just didn't hit it with me

[@VuLE-ot3ex]

Ok vid but this is not the essense of tradtional knife making. True traditional (very few) makers smelt, forg and grind by hand, this is a mass produced knife. You should stick to making food vids which I love, bring back Leina Bambino 😃

[@cgigammez5749]

Okay weeb

[@VuLE-ot3ex]

@@cgigammez5749 Congratulations on being uneducated and troll of the day, you should be proud

[@nathanielmills4678]

It was a great video and we can never have too much of Phoebe.

[@garam8187]

boring