Knife Katana? 200 Year old Blacksmith forging technique!

Рет қаралды 94,856

Japanese Food Craftsman

Күн бұрын

Пікірлер: 31

@rcreynolds6186 8 ай бұрын

Even the wooden box they pack these in is beautiful.

@KevinRedmondWA 10 ай бұрын

I have one of their knifes. The best way to describe it is, it’s like a surgical scalpel. Strong and edge slices through anything with zero effort. Amazing knife.

@yakacm 10 ай бұрын

You can see how cold it is in the workshop, as you se their breath, so to have a nice warm fire must be great, but imagine what it's like in, say July when it's 30C!!!

@BartleBeez 10 ай бұрын

It's amazing to see a master at work. You can clearly see he loves making knives. Nice video!

@Japanesefoodcraftsman 10 ай бұрын

Thanks for watching, and happy you enjoyed it!

@tn1881 10 ай бұрын

There is a widespread misconception in the West that katana steel has a lot of impurities, but impurities have been removed from the steel. In tatara iron manufacturing, iron sand is kept in a semi-molten state by keeping the furnace at 1300℃, but only impurities such as phosphorus, sulfur, and silicates are melted and discharged as slag. Steel production and removal of impurities takes time due to the low temperature of the furnace, but high quality steel can be produced. Japan's iron sand is iron sand from titanite contained in granite formed by weathering magma, and contains a large amount of vanadium, which strengthens steel. This iron manufacturing method is used in modern high-grade steel, Yasugi Specialty Steel, and is currently not comparable to Katana steel.

@joshmajor8662 10 ай бұрын

I'm a single man shop in Kentucky, knives, gunsmithing, whatever involving steel Lol THIS is stunning!!! I've never understood how the steel stays in place before the forge weld with only mud! Lol once hot it makes sense but not before!! I do things the old-fashioned way too, got him beat tho!! I ONLY use a hammer and my hands; I've got him beat by 40 years tho Haha AMAZING work but $1,200+ seems alittle much for a basic bi-metal chef knife? YES, the heritage!! BUT still..... it's a chef's knife, high carbon jacket with a solid core internal steel, complex but not impossible. Maybe it's just me, I see a "customer" in the comments?? Wonder if Kevin actually owns one tho Lol who knows Haha Thanks again, I loved every second of this.

@yuanxiaoxu5754 10 ай бұрын

A Japanese chef explained to me that these sword-level iron, expensive knives are more for show than for actual use because they are really hard to sharpen.

@hiroshih2355 5 ай бұрын

先日訪問させていただきました。本当に素晴らしい。小宮様有難うございました。

@wandahargrove6109 10 ай бұрын

I could never afford a knife like this...butI am so impressed. Iwatched this video twice.

@Japanesefoodcraftsman 10 ай бұрын

There are other knives made by them that are more affordable on our store as well! It's not the same process as the one shown in this video but it is still an excellent high quality knife.

@Dibulok 10 ай бұрын

How much are they? 😊

@wandahargrove6109 10 ай бұрын

@@Dibulok Close to $1800.00 American

@Japanesefoodcraftsman 10 ай бұрын

The Tamahagane knives are between 1200 - 1300 USD depending on the size!

@michaelsantiagoart 9 ай бұрын

Wonderful seeing this. Makes me want to learn!

@adhemardelamura9829 8 ай бұрын

Meus parabéns pelo excelente trabalho, com certeza são obras primas essas facas!

@adiloncarvalho2995 9 ай бұрын

Incrível o resultado! Facas realmente de grande valor. Feitas por grandes mestres cutelaria! 🇧🇷 Só uma dúvida: o trabalho não seria tão desgastante com o calor se a forja fosse mais moderna?

@bernhard2957 Ай бұрын

extrem gut der alte mann, aber er schaut gut aus wie seine einstellung - gefällt mir sehr

@CeliaMarianoteno 8 ай бұрын

Parabéns 🤝

@muning9577 9 ай бұрын

Holy moly katana knife it is 😮

@quinnhouk5369 10 ай бұрын

That’s cool

@moisesveraperez 10 ай бұрын

Japoneses y cuchillos, haber quien la tiene más larga!!

@五百旗頭隆英 10 ай бұрын

11分の切断までは作刀と全く同じ工程。つまり原料が玉鋼、造り込みが甲伏せで形状が包丁なだけ。同じようなタイトルで日本刀の作りとは異なった包丁作りの動画が多いが、これはタイトルに偽り無しの本物。こんな包丁は初めて見た。和鉄しか作れなかった時代でも、こんな作り込みの包丁はそうそう無かったと思う。だってここまで耐久性を求められないもん料理に。