"CHEAP" VS EXPENSIVE JAPANESE KNIVES

Hey folks, thanks for tuning in as always!
In todays video we'll be comparing "cheap" vs expensive Japanese knives. This maybe isn't the comparison between an Ikea paring knife and an authentic katana you've been waiting for, but the more realistic comparison between high end Japanese knives and higher end Japanese knives!
Find us on our website or follow the links below to the specific products seen in this video : www.sharpknifeshop.com
Knives seen in this video :
Sakon Ginga Octa-Grip Petty 135mm :
sharpknifeshop.com/products/s...
Hatsukokoro Kuroname Santoku 165mm :
sharpknifeshop.com/products/h...
Hatsukokoro Kurouchi Gyuto 240mm :
sharpknifeshop.com/products/c...
Yu Kurosaki AS Senko Ei Petty 150mm :
sharpknifeshop.com/products/y...
Hatsukokoro Shinkiro Nakiri 170mm :
sharpknifeshop.com/products/h...
Ryusen Hamono Oukoku-Ryu Gyuto 240mm :
sharpknifeshop.com/products/r...
Remember to follow us on social media for more knife related content, updates, restocks and more!
Instagram : @sharp_knifeshop
Facebook : sharpknifeshophamilton

[@JEEROFUKU]

Thank U for this useful tutorial! The Nakiri does look outstanding 😮

[@fartingfoxmaster7852]

The Nakiri looks amazing....

[@DobromirManchev]

That "senko" looks amazing!

[@matthieusuzor-pleau3157]

Slightly off topic, I purchased the Hatsukokoro Shinkiro Damascus Gyuto 210 mm hand forged by Nihei-san. It’s an awesome knife. There is no kanji like the Shinkiro Nakiri. It is from the same series?

[@154reaperfang]

Anyone else confused at first by the thumbnail?

[@fartingfoxmaster7852]

yes...bit strange....

[@beastamer1990s]

I'm confused at second too

[@Vegeta1088]

wanted to comment this- it the only reason I clicked on the vid!

[@chefknivesenthusiast]

Good video bro-san! I have to reprofile and sharpen a whole batch of Hatsukokoro Kokugei knives, steaight out of the box, because of their super wonky cutting edges. They are €90 knives, so yeah. That is one reason why some knives are cheaper than others. 😉

[@JASinIL2006]

It’s easy to spend a lot of money and get a fabulous knife. It takes some work, knowledge and a bit of luck to get a great knife for much less. It also helps if you know what qualities are most important to you in a knife.

[@Daniel-yj3ju]

I pimped my Fujiwara Maboroshi knives - just sanded the spine and choils as per a previous episode and oh my. Stuuupid sharp, lovely feel in the hand and look the part. They ain't no Ryusen Hamono Oukoku-Ryu but so worth the time and effort.

[@tyquaun]

Are you saying Ryusen Hamono Oukoku-Ryu is better than Fujiwara?

[@Daniel-yj3ju]

@@tyquaun Better finish for sure. Fujiwara have rough edges which aren't great in the hand. Extremely sharp and long lasting edge though, so with my mods I'm in heaven. That Ryusen is very pretty though...

[@tyquaun]

@@Daniel-yj3ju what mods? I’m going to try out the one u suggested. I am about to get another fujiwara though

[@Daniel-yj3ju]

@@tyquaun I followed this video. I used a pen with sand paper wrapped around it for the choil. Have fun! kzbin.info/www/bejne/a6OZe3qqjbdsaK8si=K3ViIsgNQ6ZQ33HK

[@Daniel-yj3ju]

@@tyquaun thought I replied to this already. I followed the technique on this video kzbin.info/www/bejne/a6OZe3qqjbdsaK8si=JSOhc7LjNeN0Sb-r But used a pen wrapped in sandpaper for the choil which worked well.

[@philipp594]

Why does this gyuto have a tip like a bunka? I thought that was the main difference. How do I keep them apart?!

[@AnthonyMazzarella]

It's called a k tip or a reverse tanto tip. A lot of knife makers these days are blending elements of gyutos and kiritsukes (same shapes as a bunka but lager size)

[@DobromirManchev]

If you pay attention, the first knife (the "senko" i believe) also has a k-tip. As anthonyMazzarella said, the difference between a bunka and a gyuto (and other knives with k-tips) is generally the lenght and somewhat the rest of the blade geometry - AFAIK, bunkas have more flat blades (closer to a nakiri) where gyuotos are more rounded/curved. Then again, that's not always the case either so in the end it doesn't matter much i guess :D

[@manuelbousquet]

Hi gage 😊

[@Dinidan1]

looks like it's snowing in Canada

[@RobinYee-xc9vf]

誰會用捨得花這麼多錢來買那麼貴的東西

[@RobinYee-xc9vf]

我看是富貴手的那富貴呀有錢的很多錢呢！$$$$$

[@michelepalermo2949]

To be honest? I love knife, but I never going to spend 1500 for a knife, never

[@RobinYee-xc9vf]

肉刀菜刀水果！便宜還是貴,人！便宜也有好貨,貴？誰來花錢！

[@RobinYee-xc9vf]

又不是拿來戰爭用的！打仗

[@TocilarulTimisorean]

How can you name those steels "top steels"? Have you got the smallest ideea of how many superior steels they are out there, other than Aogami Super and Sg2? Even japanese use superior steels in their knives such as Srs13, Chromax, Hap40, Zdp189 which are another level compaired to Aogami and Sg2. Btw Hatsukokoro does the same quality to most of their knives at lower prices compaired to some other brands that are just more expensive. Some even outperform many expensive knives. And yes, i know what im talking about, as i restore knives and i've had in my hands most of the japanes brands. They are better steels, better knives made by many european artisans, cheaper than brands like Fujiwara, Takeshi, Nigara, etc.

[@mikeboettcher9709]

They are top steels. They may not be the best in every aspect, but they are still near the top and quite popular among knife makers and knife enthusiasts for a reason. The steels you listed aren't just cut and dry superior. Cost, sharpening, feel, etc all factor in. Every steel has it's pros and cons. I'm not sure why you listed a bunch of SS steel calling them superior to a carbon steel. 2 very different steel categories. You kind of just sound like a snob that thinks their personal opinion is extra special and should be taken as gospel.