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@BBB_0252 жыл бұрын
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 Жыл бұрын
Glad you liked it!
@Bad_Karma19682 жыл бұрын
Fantastic vlog Great to see an ancient tradecraft being carried on I would love to have one of those or a set
@JapanbyFood Жыл бұрын
Thank you!
@radityaamandra70292 жыл бұрын
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.
@JapanbyFood2 жыл бұрын
We will keep that in mind for next time! Thank you for watching.
@victorhung7472 жыл бұрын
Thanks for making this video...amazing!
@JapanbyFood Жыл бұрын
Glad you liked it!
@nazmulsattar55656 ай бұрын
Yes
@MrSchroder Жыл бұрын
can you provide an address to his shop in Sakai? would love to go there Tuesday.
@Absurd0002 жыл бұрын
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 Жыл бұрын
Thanks!
@astroboy35072 жыл бұрын
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 Жыл бұрын
Thanks for the support!
@billshepherd43312 жыл бұрын
Those knives are beautiful! Heat welded and cold hammer forged. Is only one side sharpened?
@JapanbyFood2 жыл бұрын
Yes indeed! It is one side sharpened :)
@billshepherd43312 жыл бұрын
@@JapanbyFood Thanks for the reply!
@benjmin15422 жыл бұрын
🙌🙌🙌
@jiahaotan6962 жыл бұрын
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 Жыл бұрын
By food sounds as byfood like byproduct.. Are you sure that this naming was lucky to start a channel? I'm not..
@bcatbb28962 жыл бұрын
normally im big into kitchen and food related videos, but this just didn't hit it with me
@VuLE-ot3ex2 жыл бұрын
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 😃
@cgigammez57492 жыл бұрын
Okay weeb
@VuLE-ot3ex2 жыл бұрын
@@cgigammez5749 Congratulations on being uneducated and troll of the day, you should be proud
@nathanielmills46782 жыл бұрын
It was a great video and we can never have too much of Phoebe.