A Copper Damascus Chef Knife You Will Love

This copper damascus chef knife is one you will love. Nigara hamono shows how this knife is made.
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[@Burrfection]

Nigara knives burrfectionstore.com/collections/nigara

[@fredstover2369]

I don't see the copper ones in the store do you have the copper ones in the store yet?

[@Roman-lh9nz]

Me neither :( ?

[@ianpellman7957]

We are here because we enjoy knives and how they are made and this scratches that itch! Once I can get my wife to stop putting my knives in the dishwasher, I will get a Ryky. hahah

[@Burrfection]

One day!

[@101skills.]

I can completely reprofile my mother’s kitchen knives to a razor+ edge, and a week later it’s riddled with nicks, rolls, and a chip or two. The first time I reprofiled them, I thought it was weird how messed up they were. The second time, I asked here why they were so messed up. She said she didn’t know. The third time I reprofiled them and saw them all messed up, I just watched how she treated them while she was cooking. The HORROR! The would literally drop the knives on the counter from several inches away from it. Slam them when something didn’t work out. One time there was a knife in the counter AND SHE PUSHED ANOTHER KNIGHT INTO IT! EDGE TO EDGE! After that, I pretty much stopped sharpening them. Unless it was for a video on my channel or cause I was bored and all my other blades were sharp. I didn’t yell at her or say anything to her, besides asking her to treat them better. Despite asking her to treat them better, she just snickered at me and said no. They get sharpened about every 4 months unfortunately

[@ianpellman7957]

@@101skills. I have watched my wife user the knives for things she shouldnt be.. Like opening boxes! Once I can feel comfortable that she wont be taking a chef knife out to the garden to trim things or cut ropes, then I will be ready to order my real knife.. Till then I make do with my Mercer and Kumo (sp?) and a couple Victorinox.. I keep them sharp with a couple double sided stones.

[@101skills.]

@@ianpellman7957 that sort of thing annoys me to no end.

[@theredbar-cross8515]

@@101skills. Women and knives don't mix. They just don't have an appreciation for craftsmanship. It's not an accident that every single knife maker is a guy.

[@charlesrovira5707]

I absolutely love watching artisans at work. It was a half-an-hour well spent. Feel free to do more.

[@Burrfection]

yes sir. many more on the way

[@Sleepy_spartan717]

The finishing work on these is so satisfying to watch.

[@kvernesdotten]

These guys have to go through alot of grinding stones every year if they are dressing or leveling their stones several times per knife like that :O

[@DarylOster]

IMO most of the dressing is not so much to level but to expose more sharp edges and surface area after the aggressive steel grinding FLATTENS the stone. The sharp point of the diamond cuts a new continuous groove a few tenths of a mm deep spaced several times per mm across the active surface of the stone. This way new sharp edges of stone can cut into the steel without applying so much force to the blade (more force = more heat and more potential for injuries)...

[@kvernesdotten]

@@DarylOster Yeah looks like it, you can see that he seems unhappy with how the stone "takes" after a while and goes straight for the chisel thingy

[@Burrfection]

Exactly what this guy wrote

[@kvernesdotten]

@@Burrfection I like how you both go off on a completely different thing here though 🤣

[@Spiralem]

Usually before etching of the damascus in ferric chloride, the knife have to be thoroughly clean of polishing compound and oils. If the cleaning is not done properly, the surface would not be etched properly.

[@jab0321]

Incredible to see the process and thank you for bringing these to us! I was surprised at how steep of an angle he used when stropping the knife 🤔 Only a few very light passes it looked like, but fascinating! Obviously there is no questioning the effectiveness of the method, wow!

[@johnhosky2931]

His stropping was surprisingly minimal. Very cool video.

[@princeokanui2323]

I love this thorough format and see the various steps and finesse that goes into producing these skillfully crafted knives. I look forward to view more content like this. Beautiful to watch, thank you.

[@Burrfection]

Awesome, thank you!

[@JossWaddy]

Copper is my favourite metal for colour so to me this is my perfect knife. Truly beautiful end product; yet in watching any skilled artisan work their craft, there is a beauty in the expert application of knowledge to create their objects which has a natural poetry and beauty to it. It's so often simple and ultra efficient, minimal effort expended because every bit of work done is backed up by thousands of hours of experience. Wonderful to watch this sort of thing. Thank you for making it and uploading it. One day I hope to own such a work of art.

[@ivanb101]

He makes it look so easy. But you know it takes years to get this good. Great video ryky!

[@Burrfection]

It does!

[@bumstudios8817]

Been enjoying the factory tours, thanks

[@TechZF]

YES! SHOW EVERYTHING !

[@dr103]

Terrific video. It is very interesting to see how deliberate and repeatable the hand motions are performed. I'd like to see how the copper pattern is created in the steel.

[@DarylOster]

Vastly prefer seeing the whole process with few cuts. You are documenting the process wery well. I especially appreciate how you minimize camera movement and select very good viewing angles to show what is occurring. The one thing that surprised me is the very steep angle of the final stropping. Thank you for your attention to capture all thoes details. Looking forward to more videos like this!

[@Burrfection]

Yeah that surprised me as well. But it turns out he is using very minimal efforts but it is not likely to ruin the cutting edge at all

[@DarylOster]

@@Burrfection on re-thinking the reason to use such an extreme angle - likely to remove any micro-wire-edge or any burr that could easily roll with first use.

[@davesmith5656]

@@DarylOster --- Right. The problem I have with sharpness is easy to illustrate: imagine everyone's shock if for the sharpening finale he sliced a wood cutting board a few times. You can get a nice sharp edge, and feel that sharpness fade as you slice five servings of a nice beef roast.

[@La_sombra_de_la_luz]

Gracias por esta fantástica edición.

[@josephcraig765]

Beautiful. I love the attention to detail.

[@Burrfection]

Glad you like it!

[@angrytuareg]

YES some of the best content love this !

[@theartofchef]

My Ryky x Jet Li Nigara is sharp AF 😘👌🏼 thank you Ryky 👊🏼👊🏼💙🩵🖤

[@Rick_Hoppe]

Yes! I love this “long form” video format! More please!

[@Burrfection]

You got it!

[@PhongVuocTran]

This format is perfect man, thanks for uploading your experience 😊

[@Burrfection]

My pleasure!

[@bbb12228]

Very interesting and it explains the value of these knifes!

[@Bwyv55]

That is gorgeous. I want one.

[@rwright3]

This video is absolutely mesmerizing. I would love to see more!

[@Burrfection]

More to come!

[@amricke]

Neat. Thanks for sharing. I do like a longer format, but half the time on the first two grinding phases would have been ok for me. Really want to see the blank production process. God bless.

[@petsod]

Amazing video, love to see more!

[@Burrfection]

More to come!

[@chrisracer2007]

Exquisite craftsmanship

[@flaviodasilva2022]

Amazing knife!! The new long format is very good.

[@phoenixr6811]

Thanks for the factory tour ☺️

[@k4x4map46]

nice vey nice workmanship!! holding that bevel towards the cutting edge is serious control!!

[@Burrfection]

It sure is!

[@stephenpaquet]

OK, that’s cool. Great video. Keep them coming!

[@Burrfection]

Thanks! Will do!

[@DS-pb1hh]

Great video! Thanks a lot and keep going on!

[@paulmillen2101]

This was NOT overly long. I have a set of four Mcusta Zanmai Beyond Aogami knives. Most of my friends do not understand why I spend so much on kitchen knives and do not have the patience to watch this video. Nevertheless, I would love to watch a Mcusta Zanmai Beyond Aogami being made.

[@Burrfection]

Thanks for sharing! Will visit them next time I am in Seki

[@Zarkos.r.r]

Beautiful

[@dougepalmerchopchop]

Great video. Appreciate format. Keep up the Great work. Thanks for the Super fast delivery from your store. Like the Burrfection brand boxes.

[@Burrfection]

Much appreciated!

[@Kaipiso]

Awesome video. Good filming as well as all could be seen in clear details. Commentary is perfect as well. There are so many techniques and styles of the knives, even only from this one manufacturer, that there is a huge chance to show something interesting and unique each time. Documenting the processes used could be valuable in itself for knife makers. And even for a hobbyist, watching a craft master at work is always a treat.

[@Burrfection]

Thank you for the input

[@gregmccormack5709]

Love these Videos..... such attention to detail.

[@Burrfection]

Glad you like them!

[@sharamkh]

Another good one! Keep em coming 😁

[@Burrfection]

We will

[@Ace-cv1xd]

watching the way he strop the knife was incredibly eye opening.

[@fjallmann]

These are great Ryky. Haven't been to Japan but I have been adding to my knife collection and knowledge over the years. Good to see you back at it again :D

[@Burrfection]

One day when you have time. You do not have to be in Japan to enjoy Japanese knives

[@fjallmann]

@@Burrfection Considering I would love to see their workmanship is what I wanted to imply. But indeed. I am still in pursuit of getting my sharpening skills to get to sub 200g on the sharpness scale.

[@TrustinChrist-truthseeker]

​@@fjallmannOutdoor55 and Engineers perspective have some helpful tips and get it to that point easily.

[@bradensinclair9517]

Amazing video

[@vasuhardeo1418]

love this vid, those guys doh play, great looking knife

[@08mario08]

This such a beautiful knife I have your Damascus Ricky knives but this looks amazing

[@edwardjarrell2900]

I really like watching the knives being made😊

[@Burrfection]

Me too

[@ThomasRonnberg]

Cool video. Do one with how they manufacture the handles also!

[@Burrfection]

Noted!

[@shadyeskimo]

Love these vids! Goood Ish!!

[@Burrfection]

More to come!

[@stevensadler7513]

Thanks

[@Burrfection]

Thank YOU

[@jonathonwoodbridge2896]

well, I've been a subscribed fan since the early days but haven't felt as much need to tune in recently until this popped up. Really great to see the quality of production from the beginning of the knife journey instead of just the end product review. Very interesting. You might consider producing both format and then editing a youtube short that runs through the steps with the subtext.

[@Burrfection]

Thanks for the input

[@paweel2494]

Great craftsmanship. Waiting for more. Greetings from Poland.

[@Burrfection]

More to come!

[@alextopfer1068]

It's interesting how much this is done by eye and feel, not surface mechanical jigs and surface grinders.

[@Burrfection]

Yup. I appreciate the skills these knife makers develop just to make these knives

[@SyBernot]

It's cool to see the amount of skill and craftmanship that goes into making these blades but the sheer number of OSHA violations in this one video is insane.

[@Burrfection]

Hmm. That is likely true

[@noyavargel3622]

Beautiful love it. Whats your opinion on nigara? What knife would you recomend up to 500-600 usd ? Ty

[@Burrfection]

burrfectionstore.com/products/nigara-ryky-x-jet-li-limited-edition-aogami-super-matt-migaki-tsuchime-210mm-gyuto-with-polished-nautical-blue-acrylic-handle

[@noyavargel3622]

@@Burrfection thank you, is agomi super better than sat R2 steel ? (Should i be concerned about rust?)

[@Mr229357]

Good video 😊👍🏻👍🏻

[@Burrfection]

Thank you 👍

[@GregFlies]

Which ones on the store are the copper core?

[@erickfranco8595]

My family and I are going to Japan over Christmas break for a few weeks and would love to pick up some knives straight from the source. Do you have any recommendations on where to go?

[@davesmith5656]

At 5:30 grinding on a narrow wheel like that requires a lot of poise. Any little slip and you get a divot in the edge, and keeping the knife in the same position is necessary to get an even bevel. Then there's the angle of the bevel, too, changing everything for the convexity of the edge and getting the tip of it to a point (not a blunt, rounded tip). Truing the wheel is not easy, either; the same principles apply, only in reverse, to get the surface even from side to side, not angled off to one side. A piece of true flat glass is good for checking blade straightness, and a good level for checking the wheel. Earlier, that's a pretty heavy hammer he's using, so the blade must be fairly heavy and the steel has something to do with it all, but those little two-inch taps are all that is required to cold forge the steel. It looks like the "anvil" is covered in cloth, and probably the hammer head, too. In straightening friends' knives (to correct their confusion of a knife with a pry bar), I used masking tape, and a conventional 12oz hammer. Just a tap in the right spot works wonders. Anvils, even just 4"x4" are really expensive for what you get, and they dent very easily, so I use a 5lb. hammer head as an anvil. It's a bit rounded, especially at the edges, but that slight center rounding may work as a benefit to isolating the bent spots in a knife. Trying the sharpen a bent knife on a flat whetstone is ... um ... futile? It's just so much fun to repair a knife, straighten it, grind chips out, and sharpen it knowing it's sharper than it was when new. i even figured out what to do about bolsters!

[@spoonmonkey3]

Hi! These videos are amazing, they answer so many questions I've been thinking about for ages. Well done for being the first that doesn't just do a 3min video on the same subject! Do you know if their silver 3 Damascus line is made all in house or do they buy the steel in pre laminated?

[@Burrfection]

These are made in-house burrfectionstore.com/products/nigara-gin-3-anmon-kiritsuke-yanagiba-270mm-with-premium-ebony-double-ginmaki-handle

[@Uncle_Red]

Amazing video! Why does he strop at such a high angle?

[@Burrfection]

it's preference. but the strokes are really light, so while you may think he is ruining the cutting edge at such an angle, he's barely applying any pressure.

[@Champsreef303]

I think it's a perfect strop. Higher angle with light pressure makes it feel like he's clumping the burr together as well as pulling it away from the cutting edge.. I love that 🔪 wicked sharpe!

[@omarwright7942]

Can you show the making of the billet and the billet to blank process? It is all pretty amazing. There are endless amazing ways to make Damascus steel.

[@Burrfection]

Yes. Going back to Japan in August. Will make it happen

[@Narashimai]

Perfect galvanic battery!

[@BBQDad463]

Thank you for this video. What is the purpose of including copper in the blade?

[@Burrfection]

Looks

[@guilhermepietro7178]

So pretty, link for this exact model?

[@rogerblomqvist7047]

Very enjoyable video, thank you. Would also love to see the handle making, and if possible the forge of the steel. And of course, links to buy one, amazing looking knife. Please keep up the great videos you do, they are really awesome

[@Burrfection]

Thank you for the compliment. They will be here soon burrfectionstore.com/collections/nigara

[@keithh.4802]

12;20 4ft wide stone had me laughing thanks for the awesome video

[@Burrfection]

In total diameter. Its huge. There are even larger ones

[@jxpowers]

When he stropped, the angle seemed quite high. Was there a reason for that?

[@kapteenikorkki2535]

For once, the documentary actually shows the whole grinding, honing and polishing procedure. With commentary. Instead of " The worker SKRR, then the worker carefully krrrr, then the blade is fssssh, this is how best quality [insert product] is made!" From this kind of video you can actually pick up some techniques and undestanding of the whole process, really nice work.

[@magicshon]

So given they grind it up to the final knife, these have already been hardened? I thought japanese knives were actually very hard, im surprised they dont mind bending them at any point to straighten them up. Whenever i tried that after hardening and tempering, it sprung right back. But i didnt use a sandwich steel. At 30:26 isnt he stropping at a really steep angle? It looks to me steeper than what he did previously on the stone. Really interesting, wo passes and done. Now i really feel i overstrop everthing.

[@Bradshelt250]

i love this video prehaps one day ill be able to afford a beautiful knife like this:) my current knife i use is a mayabi kaizen which dont get me wrong i love:) but definitely not a beauty like this knife:o

[@Burrfection]

One day. But do not let that hold you back from enjoying what you have.

[@Bradshelt250]

@@Burrfection i definitely have been enjoying my knife but seeing how beautiful they can be makes me more excited for the future:) ty for all the great videos btw

[@kenmiller19]

Do you have a link for this knife?

[@Burrfection]

Will be here soon burrfectionstore.com/collections/nigara

[@Rigge64]

Nice❤🔪🔪🔪

[@trophen7240]

Why is the tang soo thin?

[@akina3439]

❤Just❤!

[@LittleSweed]

Is there any reason for using copper other then esthetic reason?

[@Burrfection]

Nope

[@LittleSweed]

@@Burrfection okie dokie

[@manuelbousquet]

❤

[@kapteenikorkki2535]

...does anyone else think that the stropping angle was beyond extreme? I've now watched the stropping part five times and still it looks wrong. It just might not be bad, I mean, these guys are the ones that make for a living the stuff that I one day dream to own. But that big angle? Does not round off the edge? What am I missing here? ._______________.

[@sanyok7777]

Can you provide the thickness in the spine and thickness behind the edge and maybe you can provide some measurement of the actual blade without handle

[@Burrfection]

Next video on this knife

[@MasterofPlay7]

what's the price point for this?

[@Burrfection]

$300-$500 depending on size

[@MasterofPlay7]

@@Burrfection not bad

[@cfuzzkennedy]

He is stropping at such a steep angle.

[@Burrfection]

Yup

[@robohippy]

Well, the title said 'this knife is too sharp'. Maybe more explanation is needed, at least for me. I am more into my wood shop than into cooking, but I can make my knives sharp. One woodworker who put out 2 books on making your own hand planes, both eastern and western styles told me that a kitchen knife sharpened to over 5000 grit would not be able to cut through a potato. Now, I don't believe that for a second. The only real problem I can see with getting a super fine edge would be possible fluid lock where there is not enough clearance for the blade to pass through as it cuts. Maybe.... So, how sharp is too sharp? I have seen sharpening stokes up to 30000 grit.... As for long format, I always find myself skipping through them. Some because I am familiar with the process and don't need the refresher. I do watch a lot of forging videos, mostly because in another life line I would have been a blacksmith....

[@mattnejmanowski631]

the black cladding looks painted.

[@Burrfection]

Not painted

[@mattnejmanowski631]

looks darker and glazed by someting other than forging.

[@user-xf4es7eh9y]

This guy is really talented. i mean the knife maker obviously, not Rycky. though ry is very talented as well, when it comes to selling things. knife and stone knowledge, not so much. selling, for sure.

[@Burrfection]

Sorry to disappoint

[@adamantheart8275]

I love the video! Personal opinion, maybe speed up some of the repetitive parts a little bit. But watching a knife being made from start to finish is so nice. Especially when the result is as clean as those knives.

[@DarylOster]

I do not agree, the repetition is a key part not to be diminished in any way. If it bores you because you believe you already understand every nuance, then YOU should be the one to fast-forward or skip ahead.

[@samueljackson856]

Yeah you can set your own playback speed wtf?

[@lI_Simo_Hayha_Il]

Thank you for the video, but I must say, I feel a bit disappointed. When you said "from start to finish", I was expecting to see the whole process on how they put the layers together and make this beautiful blade, not just the grinding and sharpening.

[@Burrfection]

Next time!

[@SuperMarijus]

wouldnt silver damascus be a good idea considering silvers inherent antimicrobial properties

[@Burrfection]

Probably, but the amount of silver required but be a bit pricey, and considering how much you have to grind away, i am not sure that is a wise business model

[@italianjob-vx6hp]

Beautiful