Japanese Knife That Doesn't Need Sharpening

[@Uthael_Kileanea]

The video in short: The blade edge is coated in a bunch of VERY hard bits. Bits make it act like a micro-saw. As the knife wears down, the steel is gone and the bits fall off, but a new bunch of bits comes to the new edge, preserving the micro-saw sharpness. Also, If you abuse it too much and it DOES get dull, send it back to them and they'll repair it to be as good as new.

[@david-pb4bi]

Won’t the hard bits get into you food when they fall off?

[@JK-pe6ft]

@@david-pb4bi I agree. It should kept well away from food.

[@ThallesNinja]

@@david-pb4bi Yes, the same way the metal of any knife already get into your food when you cut them.

[@david-pb4bi]

@@ThallesNinja It’s not the same thing, what you are talking about is microscopic.

[@ThallesNinja]

@@david-pb4bi This is also microscopic. I don't understand what you mean.

[@toninhoferreira3197]

Having declared my dissatisfaction with this sharpener last night kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.

[@terrytytula]

A knife that doesn't need sharpening is right up there with perpetual motion.

[@cjvilleneuve1566]

unless you understand wath is 'perpetual motion'

[@the_fungus_]

@@cjvilleneuve1566 Perpetual Motion is basically a ball that will never stop moving. I once heard of another demonstration of one, an attempt at a machine that will perpetually spin forever. It obviously failed, but it was a good example. A knife that needs no sharpening would absolutely be up there with the concept of perpetual motion.

[@the_larsonfamily]

Perpetual bullsh*t

[@coldenhaulfield5998]

*sharpening

[@the_fungus_]

@@coldenhaulfield5998 why?

[@edlumala9428]

Japanese are number one, not in knives but they are the best in all their product! I am from Tanzania, a chef & hunter! I use Japanese damascus steel knife, for over 5 years but still looks new. I’ve used knives from Spain & German but all were useless comparing to Sukenari nickel damascus wa Gyuto 240mm. Very durable, very very sharp and easy to sharpen it. Now planning to go all the way from Tanzania to Japan only to purchase knives.

[@dimitripopovgurlukivich4166]

Don't let this distract you from the the fact that in 1966, Al Bundy scored four touchdowns in a single game while playing for the Polk High School Panthers in the 1966 city championship game versus Andrew Johnson High School, including the game-winning touchdown in the final seconds against his old nemesis, Bubba "Spare Tire" Dixon.

[@SnowblindOtter]

A Japanese person saying a jagged cutting edge cuts better is like a German saying soft steel makes better tools.

[@thugasaurusrex6004]

I like how they fucking slowed her voice down and sped it back up to match stuff. It sounded like she slowly decended Into hell, and then turned into a chipmunk. Also wow, that plug at the end tho

[@LinksMusic01]

Austin Massey that scared the shit out of me

[@777-p2t]

Austin Massey hahaha was thinking the same thing!

[@robertlangley258]

......uh, how long you been this stupid? Those two guys in the white suits that have been following you, they just want to talk to you. Please stop running away so they can say “Hi” to you. Please time is of the essence!

[@Darkwolfe.]

The only knives I use and have for years, is Shun, and Wusthof forged Cutlery. Whether creating or butchering they have never let me down.

[@calvinmientke3539]

I had a shaving sharp chef's knife. It went dull in a day. Resharpen and in a day dull again even though I didn't use it. I caught the wife "making it safer" by rubbing the edge on the sink. I kept the knife!

[@Quimerateck]

calvin mientke i think is safer to make one precise cut than burning vegetables by friction with a dull blade

[@calvinmientke3539]

when company comes over, the ham can be cut so much thinner.:)

[@ricoswave2326]

So the take-away is you have good judgment in knives; less so in women?

[@flinchfu]

Ouch... The sink part... Ouch.

[@levihuffman5508]

calvin mientke damn......that's wrong

[@tetsubo57]

TIN tools do in fact get dull. But I'm sure that this manufacturer will make a ton of money off folks that buy the hype.

[@hardcase1659]

The knives are coated with Titanium Carbide not Titanium Nitride.

[@ultrasvanessha5030]

but the most interesting one is the re-sharpening process with your own hand, bruh i know its weird but actually I got that zen relaxation while sharpening a knife, like you got self satisfaction if your knife are very sharp by your own

[@fraomedinaii2095]

I think every boy should experience learning how to sharpen a knife by hand I learned how to sharpen a knife on a flat stone in the forest

[@ReasonAboveEverything]

No such a thing as knife that doesn't need sharpening.

[@valkyriesurvives5109]

Man of the north People are so used to nameless stainless steel and poor edge geometry that good steel and edge geometry makes it seem like it lasts forever

[@adarshvijayan7664]

Yep but these knifes will go for years before they need sharpening

[@ReasonAboveEverything]

Adarsh Vijayan Maybe they will cut, but by the time they will loose their virgin sharpness before they need sharpening. That's no no for me.

[@bskdopeboy]

Even the graph and explanation at 2:30 shows you that it dulls over time...

[@ReasonAboveEverything]

bill bixby So the blade is serrated? All the knives are microserrated. Some have more toothy edge others more smooth. Serrated cuts better with sawing motion and smooth edges cut better when push cuting. It may feel it cuts sharply but if you compared it to the original state of sharpness you would notice the difference.

[@atomedgesharpening]

No such thing as a knife that never needs sharpening if your goal is true sharpness. Carbidized blades are a novelty at best.

[@Magneticitist]

they are basically just bragging about the drawback of blade chipping when using very hardened steel saying it actually aids the slicing process lol.

[@amightyatom]

Maxwell Super You are missing the marketing point. The customer never needs to sharpen it, so to them it never needs sharpening. Quite appealing for many. Just send the knife back and job done

[@Magneticitist]

if they do that for free for life then cool, otherwise you're just paying someone else to sharpen it for you

[@mrgeorgejetson]

The thing is, it's never actually sharp. What they say at the start about the knife edge isn't true: a truly sharp edge doesn't need to be jagged to cut--in fact a knife that has a jagged edge like these do is really just tearing the food on a micro level. These knives are like a space-age version of Cut-Co knives, meaning they're like tiny hacksaws. (Just look at the terrible job the knife does with that tomato. Try cutting an onion with this thing and you're going to need a whole box of Kleenex.)

[@jhanks2012]

My thoughts exactly. How do you make a knife that never needs to be sharpened? Make a knife that is not designed to be sharp. 😂

[@ZakWilson]

I imagine this knife does stay somewhat usable until all of the titanium carbide is worn away, which might take a while. I suspect, however that it's impossible to get it properly sharp. I'd rather just give my kitchen knives a couple passes over the strop every time I use them and keep them sharp.

[@dnbCentre]

Amazing! Just the one stROoKe!

[@leeroy6481]

Ben on PC just one stroke

[@minniemarcum1150]

Remember to react swiftly to signs of a stroke.

[@minniemarcum1150]

like the one demonstrated by the narrator *S* *T* *R* *O* *K* *E*

[@theheavymetalhippie8451]

Ohhhhhh shit Clarence Carter!!!!

[@Baileyisabean]

Ben on PC I thought I was stroking out when everything slowed down

[@londiniumarmoury7037]

For anybody who wants a quick run down of what this video is I'll explain quickly, they are coating the knife edge in carbides, which make the blade last a lot longer than stainless steel blades, they don't compare this carbide coated blade to high carbon steel blades, or deferentially hardened blades with hamon. These knives are not terrible but when they do eventually go dull, you won't be able to fix them up yourself, unless you know how to coat blades in carbides at home or in your workshops. You will have to send off these knives back to the factory, so they can fix the damaged carbide coating, that of course comes off after much use. Good gimmick, not good for maintaining them at home for most people, I could put the coating back on myself I know how, but I doubt most non smiths who just want a good knife can. So I would say a high carbon tool steel knife would be better for the home buyer, as they last ages and can be re sharpened at home by anybody.

[@einundsiebenziger5488]

... differentially* hardened blades.

[@londiniumarmoury7037]

​@@einundsiebenziger5488 Uh huh.

[@LS3438]

Home shopping network in Japan.

[@nicksturm7131]

Lets make an ok steel then completely screw up all your sharpening stones when you try to sarpen at home cause WE LOADED IT WITH TITANIUM CARBIDE

[@lappeldelanature5634]

LMAO

[@slip8293]

People dumb enough to sharpen this knife don't deserve it in the first place.

[@abstar57]

An ok steel lol that's funny I'll take my razor sharp s35vn steel over that knife any day

[@jessew5152]

How the hell are you too dense to figure it out?

[@mattsadventureswithart5764]

If you buy this, you're not likely to hit your stones with it

[@RogerSanderson]

Ceramic kitchen knives. Ceramic is more brittle than steel, but holds an edge better than steel the best option & highly affordable.

[@scottsaville9512]

Rogertron 85 ceramic makes a fantastic vegetable knife and should be stored carefully and never used for anything else. Always remember to throw that in. You'll get friends saying ceramic knives suck and find out they used theirs to carve a turkey

[@rostharan]

just use carbon steel, if you are going to be that careful with your knife.

[@SteMr2009]

Rogertron 85 I bought a ceramic knife, used it a few times, throw it away and went back to my japanese shirogami-steel knifes.

[@messemaker22]

i dissagree. i had several untill i got my full vg10 steel knife which is one of the hardest steels out there. it gets used daily and i sharpen it less then twice a year my ceramics didnt last that long and cant really be sharpened. at 50 bucks it was as much as a good ceramic knife so i only use my now not to sharp ceramic knife for apples so they dont go brown instantly. everything else vg10 steel ftw.

[@alfred.clement]

wtf happened to her voice in 2:23 they switch gender or something.

[@BrickMediaStudios]

i was scared too

[@jjtly123]

She went from korean to Irish in seconds ...

[@TokyoXtreme]

Alfred Clement She's clearly gender-fluid, shitlord.

[@dreadheadies3083]

YOOOOOOO

[@Bhatt_Hole]

Japanese physiology is different. They can switch sexes at will.

[@dreadheadies3083]

2:22 soooooooooo sharp she cut THROUGH MALE PUBERTY

[@orchiddds]

Anyone else here from the platform?

[@mndlessdrwer]

This just means that the knife cannot be sharpened and makes the knives disposable. I prefer Shun's dual core and hikari designs, since they can be sharpened and the two steels used wear at different rates to create a form of mini-serration while wearing.

[@nikushim6665]

Most shun knives are overpriced, for what they charge for a stamped Vg10 steel knife you could get a far superior SG2 knife else where. But if your really have the cash to blow your better off looking into forged Masamoto or Sakai knives.

[@alcatelevolve2859]

Robert Coffey , I love serrated knives as much as I love being sprayed In the face with 3/8- gravel

[@sirbuftontufton5846]

Nikushim - I don't own any Shuns, and do have a couple of SG2 knives. But your pejorative use of the word "stamped" is nothing more than a knife cliche. Stamped knives can vary from the cheapest crap to some of the finest knives out there, depending on the alloy, heat treatment and other factors.

[@nikushim6665]

It was not a pejorative use of the word. It was just referencing how the blade was produced, as a number of knife manufacturers produce both forged and stamped blades (which has a huge impact on the cost). A stamped Masamoto Yanagiba might set you back 150 to 200, wile a forged Masamoto is in the 1k range.

[@nikosfilipino]

Robert Coffey shun is still crap in my opinion in comparison to a moritaka or a konosuke WHICH are within the same price range as shun's and are MUCH better at holding/retaining their edges.

[@Paul-pj5qu]

This is just a different form of serrated edge. For the type of work a kitchen knife does it will never be as shape as a "ordinary" knife.

[@sirbuftontufton5846]

OK, so coating the edge with titanium carbide makes it hard and long lasting. But what does the treatment do to the sharpness? A truly sharp edge uses fine carbide steel, and should have a radius of a micron or so, achieved by having carbides of a fraction of a micron in size. Are these TiC deposits smaller than that, or giant blobs on the edge? In any event, no knife is indestructible, and I prefer to be able to repair and sharpen them myself.

[@sirbuftontufton5846]

Note to self - just realised they don't claim it's a fine edge, just that it's "jagged". Sounds like a bread knife to me!

[@asetr3w45]

You talk much but i think in terms of practice you dont know shit, every knife is jagged to a Micro level, you can kinda remove it by polishing it by high grit stones

[@sirbuftontufton5846]

You talk much but don't think enough. Yes every knife is jagged at a micro level and can be polished (and I do that with my knives). But good luck using a high grit stone to polish Titanium Carbide - you'll still be polishing the Christmas after next. Some people believe that truly micro serrations help with certain kinds of cutting, but these TiC deposits look larger. And I will always stay away from any knife that I can't maintain myself.

[@ultorgv3773]

"The edges become blunts overtime" WOOOOJOOOOOO HELL YEAAAHH I NEED MYSLEF I KNIFE

[@irishsavage8715]

US steels are the best and last I checked they still need to be sharpened

[@maximeregamey4458]

Well no actually Japanese steels are the very best steels for kitchen knife making...

[@Moodymongul]

whatever the pro's and con's it's still an interesting idea. The maker (imo) is trying to mimic Wootz steel. As Wootz had natural carbide filaments in it. So, as the 'iron' part of the edge wears down, the ends of these carbide filaments protrude out from the edge (creating a microscopic saw edge) and a very long lasting (and easy to maintain) cutting edge. If you know where to look in India it's possible to find billets of this steel (actually left overs rediscovered/dug up in old forges many hundreds of years old - when the historic Wootz steel mine was active). As I know some modern makers have sourced this material for special blades projects. fyi - I've seen various blades forged from true 'old' Wootz. I advise anyone interested to track down and examine one.

[@barryhernandez6428]

An infomercial for a serrated knife. But wait, order now & get a second one free......just pay separate postage & handling. The dubbing was hilarious.

[@silencefiction60]

Great knife, and the dubbed over voice's where priceless 😆

[@Boyetto-san]

The explanation is somewhat misleading: a jagged edge is "sharp" in the same way that, on a larger scale, a serrated knife or saw is "sharp", but you can go far beyond that level of sharpness by making it less jagged and grinding to a much smoother thinner edge. What you're getting from this carbide coated blade is a knife that, at best, stays at average sharpness for a long time, but it's not as sharp as would be a properly sharpened bare steel knife ground and polished to as fine an edge as you can get it. It's really more a choice of long-lasting average sharpness vs. much higher peak sharpness but faster wearing.

[@Alyosha-nm4io]

Anything from a "prefecture " sounds futuristic and ergo has to be good, I'd buy.

[@NegativeReferral]

"Never needs sharpening" usually means at least two of three things: 1. Our knife will rust, warp, or break long before it ever needs sharpening. 2. Our knife is so heavily serrated that it will last a long time without sharpening - though it will eventually wear down, and you won't be able to sharpen it using any home technique. 3. If you do want to get it sharpened once it's dull, you'll find that the cost of having it done professionally is more than that of just buying a new one - why bother repairing when you can replace? Seriously, if never-needs-sharpening knives were all they were cracked up to be, every chef would have shifted to using them exclusively. The old needs-sharpening variety would be obsolete. Surely every knife company would get onboard once the patents expire.

[@williamfretwell6077]

You can buy a cast cobalt knife with dendritic cobalt carbide, it lasts ages and sharpens with two strokes each side on conventional stones. Downside: rather expensive and smaller.

[@limplin7]

Nothing is forever sharp!

[@hunterwolfe9059]

limplin7 except my wit

[@limplin7]

Hunter Kessner Please send me link to your "wit" I wish you a long life so you can see what I mean...I agree that extreme quality steel edge lasts long in the hands of careful person who never touch metal, bones, hard laminated surfaces, glass or else but it is impossible not to

[@topinator3403]

limplin7 what about *Edgy* memes ?.

[@limplin7]

Ghanta Wala There is one between Sponge Bob and his friend...it is the sharpest I have ever seen... "patrick's bad bitches got fuckin' problem"

[@remsku8118]

Even japenese "cutting edge" technology

[@rasmus1166]

Well, if it does not need sharpening how come performance dropped over 60%? (as shown at 3,00 minutes)

[@outsidetesseract6389]

so you will slowly consume bits of titanium carbide?

[@cgod241]

that little blip at the end about the mineral resources is rally something to think about

[@DMX-PAT]

This video is insane, the guy clearly has noises divulging his secrets to making this insane blade. he want everyone to know just how smart he is coming up with this technique... very selfless, I wouldn't have been able to do it.

[@CommunismiEstCacas]

I still prefer my steel edges. I love to sharpening my knives.

[@seanb6986]

The jagged edge does eventually wear down after some time. Look at cpm S110V. It has a high carbide content, but still eventually shows signs of a stressed edge.

[@PaulA-fp3vs]

They are very rare cause they hold a Samurai soul. Scientists are currently for a way to synthesize Samurai and decrease production costs.

[@rajgill7576]

I have a miyabi kaizen.any knife Rockwell ,61+ will effectively never need sharpening* what I do for mine is use a leather strop to touch it up every few days. I cut for hours at a restaurant some days so it gets used

[@hardcase1659]

If you are careful and know exactly what you are doing, then it will last a LOT longer before it gets dull as opposed to a knife made out of steel. But never needing to sharpen it would only happen if you never used it.

[@fraomedinaii2095]

I like a traditional knife I actually enjoy sharpening my knife by hand

[@DrHumorous]

Only Ghost Peppers never need sharpening.

[@justinfriesen7573]

This also means that you're going to end up with tons of little titanium carbide particles in whatever you're cutting.

[@reddog694uk]

Richardsons produced a similar blade called the 'Fusion' Knife. A rare object these days.

[@lometaw3072]

i tend to buy cheap knives that i can keep sharp easily rather then expensive knives that has very hard edges. you need good sharpening skills and tools to sharpen a quality knife. plus it takes time sharpening it too which i dont really have. ;)

[@Prosecute-fauci]

I love how people act like regular honing, and periodic hand sharpening is black magic... Its not rocket science, just practice the skill

[@maelgugi]

Yidris But if you have one of those 'V' sharpeners we can't be friends! XD

[@Prosecute-fauci]

maelgugi absolutely! I have a mixture of diamond stones, and natural stones for sharpening my knives. I also have steel hones, and leather strops that I keep loaded up with green and white polishing compound. I messed up at least one hundred times while I was learning how to perfect my stroke. But I kept at it, and I learned the skill.

[@ModernBladesmith]

i use only synthetic stones. I like the shapton pro stones myself...

[@chefcamsey1375]

I have a ZDP 189 steel santoku and i only need to sharpen it once a year. Thats good enough for me

[@jarrodpenton2649]

Titanium carbide very nice at first but when it dulls scrap it it cost way more to sharpen and the hole knife isn't made of it same steel used on a tree feller great at first but when it loses its edge its caput

[@rustyspygoat4089]

its a good knife for home cooks because most home cooks don't know how to sharpen blades properly..

[@elbob099]

A fucking knife sharpening ad before this

[@jamonicawalker5711]

The best kept secret is in getting a knife that actually can stay sharp for the longest amount of time with the least amount of maintenance while actually being used daily. I know the brand that can do this but it's the best kept secret in the world...to know more you'll have to be ready for Quality

[@leroymarshalljr7153]

What is the name of the knife?

[@ge45gecalled39]

it's called progress and should be tried before putting it down, innocent before guilty, right

[@ckilo11]

coat the edge with vanadium then you might have something, or better yet just use chrome vanadium steel to make your knife.

[@icekk007]

In a sense, the tungsten carbide coating technology is similar to a zirconium oxide (ceramic) knife that the blade stays sharp for longer, but it needs to be factory sharpened. Perhaps it is easier to keep a sharper at home and stay with a traditional knife.

[@danc2014]

I think there is a translation error. This is a knife that you do not need to sharpen Vs a knife that does not need sharpening. The Owner said in the video when your knife is dull send it back to the factory for reprocessing / sharpening / add Ti carbide edge. YOU cannot sharpen the knife at home!. Anyone still using there Ginsu knife?

[@valsotto27]

Is takumi's knife good for drifting as well? hehe

[@yadai54]

Sure, if you make the steel dense and hard enough the edge will last longer but when that knife will need sharpening (and it will at some point) it will be a nightmare to sharpen. I guess this knife can be beneficial for cutting soft materials such as vegetables.

[@alanmycheong]

Oceanic dive knives all ready had a model decades ago ... specific use.

[@Wateringman]

This is the manner of hype that foolish consumers fall for. I have a feeling that if the knife sells for a while, I will start seeing it a few yeara later, on the Salvation Army bargain bin

[@mr.unitato7955]

Wateringman I actualy got one and had it for 3months and this actualy workes better that I expected

[@maelgugi]

Mr. unitato Nice, but a good knife has an expected life of decades if not life time

[@eclipse5393]

lol you clearly know nothing about good knives. If you actually find expensive blunt knives in thrift stores, you could make a living off of that.

[@mogbaba]

A Knife that doesn't need sharpening and holds the sharpness for ever means the end of the industry.

[@chvishal]

"it doesnt cut at all!!" cuts it perfectly.

[@jimbutler1189]

I have a knife that never needs sharpening, until it gets dull.

[@Magneticitist]

Dear god did you see how difficult it was for her to sharpen that knife? No fucking way will I ever submit myself to that.

[@trumpetflowerII]

cutting paper proves that the paper was stiff enough to be cut. try tissue paper and almost all knives will fail, however, the knives with harder steel and well made might just make a few cuts.

[@troublem8kerdave]

Oh Lord, those sleeves! I feel like I'm watching a puppeteer, like the Swedish Chef or something!

[@crucifyrobinhood]

PMSL. That's not a knife, it's a file. It's also a great way to supplement your tiny pieces of ultra hard metal intake. I would be surprised if any reputable food service businesses use this atrocity. It may have a legit use as a light stonecutting tool.

[@mrthomaslaux1]

Where to buy?

[@honestly.]

what amazes me is the fluctuations in the lady's voice

[@mountainbikerdave]

very skeptical, but I wouldn't mind giving them a try. hopefully they are cheap

[@jeffsmith8958]

Idk why but people struggle with sharpening of any kind by hand or machine and many people just buy new cheap knives when they’re dull so a knife that takes longer to go dull could be popular... just don’t take this knife to a stone as he says send it in the carbide will destroy the stones

[@AndreasDybdahlOfficial]

Literally "cutting edge" technology

[@aleldon9085]

Cutting edge bullshit. Just a little correction.

[@MrTerrymiff]

I noticed that at 1:05 as well, 'a cutting edge kitchen knife was created'.

[@TheMightsparrow]

Andreas Dybdahl it's edited badly fake

[@pradumnsingh1938]

Hehehe

[@mercsan117]

I have tears in my eyes. XD

[@flinchfu]

I was going to put in my two cents... but this comment section has already said everything for me.

[@malayangrago5628]

One of those fantastic places tucked away in unknown corners in the orient that produces unbelievable products. Thank god the world is still big. LoL

[@jasonbrunsting2230]

Beginning -This knife does not dull! 7:20 if or when the knife becomes dull send it back to the manufacturer since manually sharpening it will ruin it. WHAT? Make up your mind, does it become dull or not? If this is its main selling feature then get the information right

[@will-dd7ou]

Stainless steel is good like spyder co’s tenacious is relatively cheap and has 8cr13mov stainless steel

[@johnbeaver7537]

I once had a Ginsu.. I would chop bricks and then cut paper thin slices of tomaters with it. It never needed sharpening .

[@sachlangjamatia7141]

For cutting meat ,I use bamboo blades/knives

[@TheSgtk9]

Are the knifes available in the US?

[@jo2lovid]

Try Jon at Japanese Knife Imports in LA

[@nicocapstick4065]

cobalt alloy steel side material with 13 chrome stainless steel handle ......that's all it is lasts longer than an ordinary knife BEFORE it needs sharpening.

[@polarweis]

Do you like some titanium carbide with your chicken?

[@dec1544]

High en kinfe Vs cheap kinfe over time both will be blunt after a long time

[@dimitriskounatidis3114]

dec 1 the question is after how long the knife shouldn't be too hard because it Will break and shouldn't be too soft because it Will need sharpening way too often that's why different steel materials have different heat treatment

[@georgdifalco3430]

OMG these japanese are really good at marketing, half of the things they were saying were not true about cutting edges. and the stainless steel knife had jagged edges because it was a cheap quick grind one. if u were to get a professional kitchen knife, it would be crazy sharp. plus the japanese knife had a really thin bevel, making it suitable only for cutting. plus if the cutting edge doesnt need sharpening, then the steel would have to be extremely hard, and would have a higher chance of cracking

[@brandonmccoy1829]

Does Pokémon music always play here

[@alcatelevolve2859]

Brandon McCoy , Do they have a lifetime sharpen program, sike. They just made a diamond file shaped like a knife, wow...... Chef Ramsay would be so proud

[@tommy2guns591]

When she cut the rope did anyone else notice how hard she was pressing and with the ordinary knife she hardly pressed

[@TheCoolStuffHD]

2:38 Tones are changing!

[@gabrielsoul7]

Let's face it, this knife is not even razor-sharp. It could barely slice that carrot in one hell of a motion. Notice the lost of speed followed on each cut by a full-stop of the blade 3/4 in and that 'tack' noise when the knife is touching the cutting board at the end clearly shows that pressure has been put on the knife at 3/4 though the cutting rather than the blade doing the cutting. They could at least made it real by using a tomato... Then again, that tomato at the start could be sliced in one motion. It was cancer watching the rocking motion after the perfect first slice.

[@asetr3w45]

King Raaz the comment section is full of ppl like you that never held a knife

[@gabrielsoul7]

The irony, the first thing you learn is never hold a knife like shown in the video. Here, google is your friend, cut me some slack and educate yourself :) goo.gl/k9U5jS

[@jo2lovid]

kzbin.info/www/bejne/g5aYo4qid65lobc

[@PrinceDamienSilves]

As someone who actually went to culinary school, I back what King Raaz said. Besides, you NEVER rock a blade back and forth unless it's serrated. If it's a single smooth blade you make one single long stroke and let the sharpness of the knife do the work. You just glide the blade through what you're cutting.

[@tinypanther3320]

It would have to be a tungsten alloy for something to be almost sharp for the rest of your life

[@thepurdychannel8866]

Tungsten carbide is harder thats what my sharpener is made of

[@redfangtabris7405]

The audio distortion is terrifying

[@VincenzoNero94]

And it’ll still go dull and the knife is trash, but a good knife, don’t cut in things you shouldn’t, and the knife will stay sharp just as long, possibly longer, and can be re-sharpened, but on waterstones not pull threw.

[@KarimDavisFilms]

The way the dialogue between the woman and man has been dubbed reminds of a Dragon Ball Z episode

[@diGritz1]

Never needs sharpening......but if it does send it back, we will replace it, fix it, resharpen it what ever it takes for free. It's a simple but effective scam.

[@mcgoo721]

Uh huh. I'm sure an at home cook could get a very long life out of the knife without sharpening it if it was taken care of, which most don't seem to do. And these knives advertised as never needing sharpened are usually so hard they're brittle (at least if you're going to throw it around a drawer, use a glass cutting board, etc) If it really never needed sharpened we'd all have it in restaurants. We have some pricey knives and I personally love my Japanese knives but every knife will need sharpened. I'd even say a knife that needed sharpened more would probably work better for amateurs. I'd rather have to drag it across a stone every 3 months than re profile a chip in the edge because my aunt came over, chopped a rib bone in half, and threw that bitch in the dishwasher next to a frying pan.

[@leonh1971]

The only knife that doesn't need sharpening is one you never use

[@AdamasOldblade]

This video appeared in my suggested videos because I binge watch knife videos... This being said this process isn't really a "bad" idea, but there literally is no such thing as a knife that doesn't need sharpening. The major problem (and what this video is overlooking) is exactly what they're promoting, the "jagged edge". A good steel when sharpened (preferably by stones with good technique) is always going to cut better, it's just the chemistry. Sure this titanium coated one is cutting well, but it *will* wear down eventually. It isn't a lightsaber. Show three way comparison, one with a steel knife from the factory cutting and the titanium factory cutting, then the same test after heavy use, which will show the titanium one as superior at first... However! Sharpen the steel knife up properly and watch that they just glide right through food, paper or even that rope. Above all else it would be a waste for a knife that never needs to be sharpened. You should become familiar with your tools! Knives as tools or weapons or whatever are intricately tied to human culture and evolution. Take some time out of your life and learn proper knife sharpening technique with good muscle memory and you'll never regret it again. Hell, knife sharpening to me is like a form of meditation by this point.

[@aleldon9085]

This channel do not tolerate curious mind. Read carefully it is for farmers peasants and house wives. If you do not like bullshit then watch other channels.

[@justno.4296]

Japan is the land of the most intelligent people.