Bladesmithing - forging a Gyuto chef knife with a simple hamon

[@neilyakuza6595]

Nice work, W2 hones so nice, and makes great hamons. I have been forging Japanese style knives for years now.

[@sandervw9445]

Thats one sick looking blade. Well done mate!

[@FBDerringer]

Very nice! LOVE the t-shirt. But seriously, excellent and beautiful work.

[@theswaggeringwombat3084]

You just keep getting better and better

[@andrewhanowski9601]

Thanks man, and this is another old video!

[@jgmb4308]

KiSS is everything ... day and night, yesterday and tomorrow, tomorrow and tonight...... and party every day! Long life to the army of Rock and ROll soldiers!

[@nhad11]

love ur videos and style of ur videos. can't wait to see more dude.

[@Luke-hx6gm]

Kick ass work!!!!

[@andrewhanowski9601]

Thanks!

[@ernestsheffield9976]

I use that stuff all the time. You have to thin it with water and let it air dry completely. I am able to polish to a finer grit before heat treat with that stuff, since it sticks to the steel so well. Knife came out really nice!

[@charruauno386]

Good Job, well done. Thank you for sharing and have a good day.

[@mrfox8909]

Beautiful Blade

[@andrewhanowski9601]

Thanks!

[@lukeguida9703]

That looked comfortable when you flattened it

[@gregsmith3289]

Awesome job.

[@andrewhanowski9601]

Thanks Greg!

[@keithspencersr.6806]

Great knife, truly one of the best hah-mon I have ever seen. Outstanding work. Are you still making knifes, and if so what’s your web site?

[@inthemountainswithmeachum3256]

It's awesome to see somebody actually forging a knife by hand there are so many so called knife makers nowadays It's disgusting All these little mama's boys in keyboard Warriors order steal online put it in a CNC machines in let the computer do all the work even cutting out the scales for the handles And then they have the balls and audacity to call themselves knife makers or blade Smiths. It takes no skill no imagination no craftsmanship no technique To push a few buttons on a fucken keyboard to make an axe or a knife. It's sad

[@forgedinfire8137]

Hi Andrew. i would like to see this beast in action. nothing crazy. just basic chef needs

[@nietztsuki]

What a wonderful video! Informative and inspiring. I am looking forward to watching all of your videos. BTW, how did you get the slight warp out of that blade after heat treat? Forrest

[@waduhek7506]

How did u fix that warped after quenching?

[@Verkebyllen]

How do you cover the hole in the handle? Great knife an video by the Way. 😁

[@jacobsmithwick8703]

love the kiss Shirt are you interested in getting a power hammer

[@lotmom]

Quick question about the stencil, It looked pretty finished, was it just a knife that cracked/messed up somehow in the process?

[@luisermert]

This is more of a Suji than a Gyuto, great Video anyways!

[@erikha6900]

good job

[@andrewhanowski9601]

Thank you!

[@tofanedward9049]

beautyfull knife

[@andrewhanowski9601]

Thank you!

[@aleistervillaseca438]

Where can I get super blue steel billets?

[@barleybender8029]

Awesome work. What type of paste do you recommend to produce the hamon?

[@Tremulousnut]

He used cement, traditionally it was done using a mixture of clay and slurry from sharpening stones.

[@killerforcesv8800]

it looks very good, but sigle bevel blades have on that "flat" side in center something like hollow bevel for better sharpening, so "flat" side si not flat. Can you tell me why are you didn´t use it?

[@daisy8luke]

I've made several single bevel blades in the past year and never put that concavity in there you're talking about. They all worked just fine. What's the reasoning for it??

[@killerforcesv8800]

it is for better grinding and restricting of "vacuum" on "flat side" and food sticking on blade

[@daisy8luke]

That doesn't seem to be a problem with any of my knives. They cut whatever I cut with them fine without sticking. Except for cheese. But that's a given.

[@Fishertastic]

It's for sharpening. If you don't have a concave side the excess clogs your stones up way too quickly for them to work correctly.

[@anthonykent7983]

Beautiful work my friend. I need to learn some of your skills. subscribed immediately by the way. Thanks. Anthony Kent HAWK woodlore knives UK

[@andrewhanowski9601]

Thank you anthony!

[@teun7923]

A hollow grind would have been nice

[@dennisobrien3618]

I worry that your form/ergonomics while swinging the hammer direct too much of the energy directly into your elbow and will cause you problems over time. There are some excellent videos on KZbin about the subject; Brent Bailey's titled "Mechanics" comes to mind. Uri Hofi's style also deals with the topic. Just trying to look out for you; sometimes the things we do when we're young cause physical problems later in life. I think you do top quality work and hope you continue to enjoy it for many years.

[@Rikushio17]

I do believe this would be a yanagi. Not a gyuto since you have the traditional single bevel.

[@veruslupus]

I was just wondering why no hand bevelling in the forging then saw the only bevelled on 1 side and it all made sense

[@andrewhanowski9601]

Yup. If you bevel one side by forging it will have a concave side, so that's why sushi knives are forged even though they have one bevel, to make one side concave but that was not desired with this knife. Anyway, Thanks for watching!

[@kamilhashimoto7864]

It mast be damn hard to sharpen it with flat back

[@guillaumeneve9105]

I was listening to this mix while watching your video : kzbin.info/www/bejne/el7ckmmLYtWVjdE. Felt like it fitted perfectly to such a beautiful work ! Thanks for editing the video and sharing the process! Cheers Guillaume Nève

[@jacobsmithwick8703]

my boy said that's why this stuff is shit

[@andrewhanowski9601]

Ha ha yup.

[@AmoristKOS]

That’s not a Gyuto. That’s not a hamon.