JAPANESE FILLETING KNIFE / FULL BUILD VIDEO / DEBA KNIFE

This knife was a custom order for a chef and friend that wanted a deba knife for filleting fish. The steel is sandvik, my favourite stainless steel for making kitchen knives.
Where i took inspiration for squaring handles on tha table saw
• Making knives "Mr. and...
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[@edwinleach4013]

Very nice work. Wish I had one. Thanks for sharing your video with the world. I appreciate good workmanship.

[@四季-c1u]

The best, I like it so much. Excellent professional skills.

[@amarafield2513]

What a great workmanship. Love to have your knives.❤😂

[@jongjoorhee931]

I really appreciate your attention to detail. If the devil truly were in the detail, he would say the same thing. I really love the way you put the concave on the back of the blade using a convex platten. Genius! My hat's off to you.

[@Gabrulo_knifemaking]

Thanks you for your kind compliments, i really appreciate them

[@amitbhattachariya9357]

You truly are a very highly skilled technician.

[@NN-bs1iu]

There are no words to say about your work.

[@marcelorsantana3140]

Gostei muito do seu trabalho você é um grande Mestre cuteleiro sucesso

[@borneo4x4]

Excellent! Great build!

[@bayzidmunshibayzidmohammed3754]

❤unbelievable worked Japan! ❤

[@luizfratelli12]

lindo trabalho congratulações

[@WasabiBird11]

Ahh good to see you back. And of course you delivered a beatiful piece of work!

[@Gabrulo_knifemaking]

Thanks!

[@joaobarulho9124]

Parabéns, belo trabalho, maravilha de faça.

[@catalinboeriu7661]

Very good job! Congrats!

[@tronvandiesis8547]

I loved the part when you used that step when you make that thing You know Everything

[@Gabrulo_knifemaking]

Ahahahaha thanks man

[@torqueguy1]

Nice touch with shaving down the overlap on the white micarta spacer

[@tiorinocortes]

Que faca perfeita! Trabalho de um grande artista da forja!

[@jesusminchacaminchaca7128]

Excelente trabajo

[@AUGUSTOCESARFARAJ]

Nice job!!!! Wonderful blade!!!!!

[@Gabrulo_knifemaking]

Thanks!

[@MASI_forging]

I always enjoy seeing and watching 👏👏

[@bassammohamedbassam4401]

When art and creativity come together, this knife will be the result. Greetings

[@laborges4535]

Trabalho muito bem feito, és um exímio profissional! Essa faca é uma obra de arte. Parabéns!

[@agentcovert]

Great video tutorial as usual..Thank you..

[@wire3989]

Very beautiful Deba, well done! One thing you may already know though anyway, usually the hollow grind is all the way into the tang or left out square then taper toward the spine after sharpening it will be more pronounced flat surface call Uraoshi. What you did was like the bolster of European nevertheless it wont affects its usability in anyway just my little aesthetic knit picking😅. Keep making beautiful pieces, cheers!

[@Gabrulo_knifemaking]

Thanks for the info, i actually didn't know it😅 i did it loke this since i don't do stone sharpening and this knife will surely sharpenend by me in the future, but when a client will order me a deba i will keep that in mind if he wants to stone sharpening 👍

[@wire3989]

@@Gabrulo_knifemaking you're welcome. If the user doesn't worry neither should I. actually the flat edge and spine will be easier to sharpen though because you just lay it flat and don't need the radius platen before grinding

[@Concreto1984]

Cool Ghost T-shirt, not to mention the knife!

[@Gabrulo_knifemaking]

Thanks!

[@torqueguy1]

Magnificent. I watched this twice

[@fioenz]

Très beau couteau et belle réalisation, c'est juste la trempe ou j'ai un doute lorsque tu y frotte la lime et que cette dernière accroche alors qu'elle devrait pas...

[@burkhardthinsch7763]

good Job

[@Morava2020-zg1qv]

BRAVO, FANTAZIE!!!!!! ❤❤😅CZECH REPUBLIK!

[@TocilarulTimisorean]

Nice work there, lovely knife. But that's more a single bevel Gyuto, definitively not a Deba profile

[@JesusLopez-fc7bd]

Very nice job. I like to have one.!!

[@marekk6987]

Coś pięknego👍👍👍Każda ryba by chciała być filetowania przez ten nóż🤗

[@nilssieper6648]

Very nice work! looks very good.

[@Gabrulo_knifemaking]

Thanks!

[@gokermutlu6489]

Hi friend, good project. Well done😋 I saw you that you hammered a tempered stainless steel. What do you thing about Bohler N690? Can we apply the same hammering process for that? Some say, stainless steels are not suitable for hammering. Because, it causes little cracks into it and decreses steel strength performance. What's your opinion. Please support me..

[@ОлександрТиндик-с1р]

Гарна праця, чітко, в натурі клас майстер🎉

[@simonhowe5182]

Beautiful job bro!!!

[@Gabrulo_knifemaking]

Thanks!

[@geneboyd523]

Beautiful

[@blindowl-bushcraft-survival]

looks amazing, new subscriber

[@carrestore]

Beautiful KNIFE

[@amitbhattachariya9357]

Very nice craftsmanship.

[@annacraft]

Congratulations! Really nice result and video. Love your use of the drillpress and seeing the knife being used. Would love to make a wooden sheath too, but have not done so, yet. 🙋🏻‍♀️Anna

[@Gabrulo_knifemaking]

Thanks! The wooden sheath isn't very difficult but the leather one if done with rivets is a lot easier. However I'm always using your technique for squaring handles!

[@annacraft]

@@Gabrulo_knifemaking hehe, great to hear that this technique works great for you. 👍About the sheath: yes, maybe but I just have no interest in starting leatherwork :) 🙋🏻‍♀️

[@СаидДудаев-с4й]

​@@annacraft Анна ты замужем ❤

[@brinkee7674]

It's called a Saya

[@SilentPartner79]

10:21 WHAT A GREAT IDEA!!!

[@temurisamxaradze5694]

Super...

[@JesusLopez-fc7bd]

I like the one you put the name on.!!

[@Gabrulo_knifemaking]

Thanks!

[@JesusLopez-fc7bd]

Do you make them for sale?

[@Gabrulo_knifemaking]

Yes! Right now i don't have the time to work on knives cause i found a job but I'm hoping to find the time to restart making them

[@JesusLopez-fc7bd]

Where are you from.?

[@Gabrulo_knifemaking]

Italy

[@LucMoustache1]

Bravo excellent

[@thiruchelvamjanarthan3013]

Bello il coltello , fatto con cura e attenzione ,mi piace molto il manico ,posso chiederti che legno hai usato ? Non mi piace : la scritta Giorgio fatta in quel modo , la forma del fodero : su un coltello cosi elegante il fodero e' troppo sagomato (per me) poi la cosa che proprio non mi piace e' l'affilatura fatta a nastro , per quel coltello avrei preferito una affilatura a pietra in linea col bisello . detto questo e' un coltello elegantissimo tra i piu' curati che ho visto su youtube .complimenti

[@Gabrulo_knifemaking]

Grazie, il legno è di albicocco. La scritta l'ha voluta il cliente così. Per quanto riguarda l'affilatura non so fare l'affilatura a pietra e non ho nemmeno delle pietre per farla, serve molto tempo per imparare a farla bene, infatti in giappone ci sono artigiani che si occupano solo di affilatura a pietra, quindi piuttosto che fare male qualcosa che mi richiederebbe anni di pratica per fare bene preferisco utilizzare la tecnica che mi viene meglio. Naturalmente se si vuole si può affilare a pietra questo coltello, se il cliente lo sa fare o se vuole farlo fare a un esperto. In più il cliente si affida a me per l'affilatura dei suoi coltelli quindi continuerei ad affilarli a macchina. Grazie mille per i complimenti e il commento

[@PutinTeam333]

Маникюр замечательный, удивило!

[@ДанилаМастер-в6у]

не видел ...

[@PutinTeam333]

@@ДанилаМастер-в6у Сделай себе - увидишь.

[@ipcamvision4329]

Very nice 👍 good job

[@alessiofregosi342]

Ciao ti seguo sempre complimenti per i tuoi lavori . Ho il tuo stesso motore per la levigatrice puoi regolare la velocità?

[@Gabrulo_knifemaking]

Grazie! Il motore di suo non ha regolazione della velocità, o usi un vfd o delle pulegge

[@alessiofregosi342]

@@Gabrulo_knifemaking grazie

[@Gabrulo_knifemaking]

Comunque è un ottimo motore, potente e affidabile

[@alessiofregosi342]

Ciao mi consigli un vdf da collegare al motore ?

[@stefanocapacci]

Complimenti, ti seguo da sempre! Ti volevo chiedere che acciaio inossidabile è che si può temprare senza forno? Mi puoi dare i dettagli? Grazie

[@Gabrulo_knifemaking]

Ciao! Grazie mille! Per forno intendi forno da tempra con temperatura controllata? Cmq ti consiglio il sandvik 14c27 che è lo stesso che ho usato per fare questo coltello, è economico e si lavora come un acciaio al carbonio

[@sveznoi63]

Осмелюсь посоветовать,разведи клей ацетоном! Проникаемость гораздо лучше! 👍

[@khaym]

Can it be order, is it possible to deliver in india

[@panagiwtiskalampokas9808]

Very very nice job!!!!!!! What kind steel was it ??

[@Gabrulo_knifemaking]

Thanks! This is stainless steel sandvik 12c27

[@Mrsingh-ry8ok]

Sir I want this type of knifes please ...

[@johnkarhu6059]

great job

[@RickD5468]

I am curious, what were you putting on the handle with the duct tape on you finger?

[@Gabrulo_knifemaking]

It is super glue, this one doesn't cure instantly so i have the time to spread it well. It is to waterproof the wood

[@SD42]

Дуже гарна робота 👍

[@ludoll83]

Bravi 👍👍🥇🥇💪💪

[@luisbarros7154]

belissima, anche se preferirei una forma piu tradizionale per la Deba...capolavoro.

[@wildflower1542]

Wow good job , Do you want to sell that knife ? I really like it .

[@Gabrulo_knifemaking]

Thanks! I actually have one available, where do you live?

[@wildflower1542]

@@Gabrulo_knifemaking , I live here in Greenville , SC 29662 USA ,,,I would greatly appreciate if you are willing sell that one to me. Thank you.... Just let me know .😇

[@Gabrulo_knifemaking]

@@wildflower1542 i have to ask to dhl or ups how to ship it in the US cause for now i can only ship small knives, i will let you know!

[@Rino_g11]

how you use a worn out beld to sharpen helpt me

[@Gabrulo_knifemaking]

A 180 grit worn out belt is finer than a new belt of the same grit, so will leave a finer finish, you can use also finer belts like 400 grit but i used the same belt for years. But first you have to do a preliminary edge with a rougher belt, i use 120 grit

[@ufukgul3221]

Why aren't the two sides of the kitchen knife you made the same? Also, the handle of the big knife is short. Congratulations

[@Gabrulo_knifemaking]

This is a chisel grind, japanese kitchen knives are usually made like this, they must be made for right or left hand, can't be both

[@ufukgul3221]

@@Gabrulo_knifemaking I thought so too, probably because it was custom made, it should be embroidered on the right or left side. But why did you keep the handle of the knife short when you had the chance? Inside the wooden handle was metal short

[@СергейПронин-т8т]

Это была ковка? Или я что-то пропустил...

[@mathewfennis3947]

Really beautiful knife. I just wonder, why not put the hammered effect on both sides?

[@Gabrulo_knifemaking]

Thanks! It is a chisel grind, some traditional japanese knives are made like this, are easier to sharpen and for cutting fishes are really good

[@mathewfennis3947]

@@Gabrulo_knifemaking i never knew that. Thanks.

[@marcosdossantos3550]

Excelência

[@lianqishi]

好刀，比那些仿伪的所谓大马士革花纹刀好多了

[@josevieiradebrito9075]

TOP

[@89_auron]

Top!

[@LucMoustache1]

Domo Arigato

[@ОлегХохлов-ы4ч]

Достойно.

[@markspc1]

I can't imagine grinding a secondary bevel (26:27) on a Deba knife, and at that a 45 degrees bevel. Japanese Deba knives have no secondary bevel, they are ground to a sharp end. I have two Japanese Deba knives, and none of them have secondary bevel. Secondary bevels are for European style knives and they are horrible to cut dense food. Also a 45 degree bevel is okay for machetes, cleavers, axes...

[@Gabrulo_knifemaking]

I don't know how to stone sharpening so this is the only way i have to sharpen a blade, since the bevel is almost already sharp this isn't a big secondary bevel, is really tiny, and the professional customer that use them are more than happy

[@Gabrulo_knifemaking]

Also, saying that a secondary bevel is "horrible" is an overstatement. There are factory made knives where the secondary bevel is so big that's the main bevel, and there are handmade knives where the secondary bevel so so tiny it doesn't have any difference to the stone sharpened ones. This is just a technicality that doesn't change the performance of the blade

[@andreaserpillo6870]

bellissimo

[@luizfratelli12]

Deba ????

[@Григорий-р7ф]

👏👏👏👍👍👍👍👍👍👍

[@torqueguy1]

I was sweating bullets wondering if you put enough wax on the tang but the scale popped off. Nice job

[@큰느티-f2j]

😅😅😅😅😅👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@nickpower2623]

a gyuto

[@DimasAngga613]

Apa arti dari logo anda..?

[@Gabrulo_knifemaking]

It is the nose of my dog

[@IgorKasper-r1j]

Каспер роман

[@kurtbilinski1723]

Love the knife... but wearing gloves while using wire wheels makes me cringe.

[@saschaoff8248]

Nichtmal 5 prozent sind geschmiedet. Das ist kein geschmiedetes messer sondern ein messer was aus nem stück stahl geschnitten wurde und in form geschliffen. Das hat nichts mit schmieden zu tun. Sehr lächerlich sowas als profi oder meister zu bezeichnen.

[@wolfgang3172]

Fake! No Japenese made the k nive so in present time!

[@Gabrulo_knifemaking]

What does this even mean

[@АбдулбутайДибиров-ф2э]

Имея такую технику мог бы что ни будь получше!!!!!

[@FockeWulf8750]

👍👍👏👏👍👍👏👏

[@shapelvm]

DEBA?😂

[@seanwright4192]

Beautiful