Knife Making: Japanese Nakiri | Making New One After 2 Years

[@BlackBeardProjects]

If you want to know more about any particular process shown in this video be sure to check description, I always write a very detailed list of operations and product used. As well as links to related videos that cover a specific topic like making liners, mosaic pins or wood stabilization! If you like what I do consider supporting me so I can keep on making, join as channel member or check my Patreon for early access and voice-over edit of my videos. Thank you!

[@nutty01]

I followed you right up to the knife Vice with the multiple Wheels when you were working to handle what kind of knife Vise is that? Is that.is it homemade in another video?

[@kasperk1780]

No we dont because you maked the knife whitout respect of japanease craftsmanship. Looser

[@indoorsandout3022]

I loved watching this, but I noticed a small issue. The heel of the blade has a ricasso in your version, and this is an issue because you can't use the heel to pare if it isn't sharp. The technique of using a Nakiri Bocho is different than a French knife tradition. A French knife can have a ricasso because there is a separate knife that only does paring.

[@Hidronick]

Sei un mito. Un mito tutto italiano!

[@alexandrbogoslov3453]

Black Beard Projects hello how can I get this knife thank you

[@fsiradio]

I like the blade, but my god, that handle is gorgeous!

[@highball1415]

Use a pure Tung oil finish and that beautiful handle will pop out more, the knife and handle are beautiful, soo much detail and work :) :) Thanks.

[@robinsharkey6658]

Shitty bolster though :(

[@ronschulz6026]

Not sure why, but I just find these videos fascinating. These people have so much talent.

[@reinaldocosta9331]

Yes it is!!!!

[@ThaBeardedGinger]

I really wish I had the tools to do this and really find a passion in it. Helps so much with my post traumatic issues, consistent and sufficient hands meet heavy dedication... man I really admire this!

[@MythoM4n]

I went to a gunsmith school in belgium "Léon Mignon" learn how to build gun, knife, silencer and lot of other stuffs, got in a motorcycle accident => can't find any job and don't have any money to build tools like these, i still got my old tools from the school but that's it, but watching you working like that bring back cool memories! And who know, maybe i'll win the lottery tomorrow! (still need to start playing lottery) Thanks for sharing your work, i really love watching this!

[@dolmarf411]

great, make a knife like this and sell it.

[@matthewharris2548]

Fascinating. You’d never know just how many processes there are to make that knife unless you watched this video. Incredible stuff 😁👌

[@Robert-lz5nv]

The thought process, creativity, and end results say it all in your talents of creating such 'one-of-a-kind' pieces of art...period!

[@joshua00022]

The detail you put into your handles is the best on youtube!

[@MrJsheezie]

Beautiful knife. As a chef of over 20 yrs I would definitely use that daily. Great work😃

[@bestbladerevah]

the whole point of a nakiri knife is so that there is no bolster at the heel. but it's still a pretty knife and handle

[@kumpo00]

There’s something so relaxing about knife making/restoration videos I just love watching them before sleeping

[@EliteGamer106]

The Japanese knifes you make are my favourites to watch. Loved this 🔪

[@Blakobness]

Making knives has always been a dream hobby of mine, the more I watch though the more I've come to the realization that I'd never have the creativity to think up half of these things, or have the payroll or accommodations to get even half the kit to do these kind of projects. So now I just watch, and am entertained.

[@michaelmorton299]

Saw

[@allencummings7564]

took me until the final showing to realize that only one side was beveled! brilliant!

[@highball1415]

Quality Japanese knives are made that way.

[@chefchefize]

Right handed

[@Bob_Adkins]

I started making knives with the traditional bevel, then one day I asked myself "Why?". Been making single bevel for years now, it just makes sense.

[@Matty.Hill_87]

What's the purpose of that?

[@nathrak]

@@Matty.Hill_87 easier edge to maintain and it cuts the food away from you instead of trying to split it in two directors.

[@Imjustsaying1966]

For the first few minutes I was thinking...I could do this. That thought dissolved quickly. Great job.

[@greggagnon6173]

The number of steps and processes tells me why my "shop class" project failed so miserably.

[@Matty.Hill_87]

Same 🤣🤣🤣

[@oguzhansahin1517]

Your handles simply masmarizing. The nature itself brings all the art to us. Those contrasts are lovely.

[@MrUltralove]

way reis döktürmüşün ingilişi felsefeyi....

[@stikk3943]

Something I was quickly corrected on when I made one of these is that having only the single bevel makes this an usuba, not a nakiri.

[@rossmccarthy9840]

Yeah - I think you're right - I think the Nakiri was double bevelled - unusual for a Japanese chef's knifr but i could be wrong...

[@scottpitner4298]

It was Roasted, Deep Fried and Baked. It very well done! 👍

[@unpluglvfree9507]

Blackbeard is about half fabricator and half scientist, it's fun watching his videos.

[@BlankofMaterial]

One benefit to the Nakiri's shape is that as one sharpens it over time the length stays the same. A differentially hardened edge gets in the way of this benefit by leaving half the blade (in this case) unhardened.

[@mattpelter]

Once again, I applaud your work, my friend. Every time I watch your vids, I get this strong urge to go, to do something, to make something. I have ZERO knowledge and/or experience in any metal working and the only know-how in woodworking is what I learned in Boy Scouts BUT your videos really, truly inspire me! I especially love how you forged and sharpened in the Nihon style for this amazing blade. Thank you!

[@enriquemejia682]

I'm not into tools or machinery or anything related but watching these videos makes me satisfied

[@bartoszkaput4539]

Soon BlackBeard show us how to make an own steel for the knives and then his videos really become 100% selfmade 😂 good job master, greetings from Poland 🔥❤

[@leedavies9303]

What a wonderful piece of craftsmanship

[@thomshere]

***You have one of the best DIY knife making channels on KZbin! I like how you pack in a lot of knife making detail in your videos! Also, thanks so much for your all the detailed list of operations and the video time marks!

[@javedmustafa3498]

The guy is really passionate about what he does. Never seen so much effort for making a knife. Well done .

[@budilov]

As always, great work! You can learn a lot from you, thanks! Greetings from Russia, my friend!

[@BlackBeardProjects]

Thank you so much my friend. I appreciate your support!

[@josephelenes2502]

@@BlackBeardProjects..

[@joecoastie99]

Really cool that you made your own spacer and liner material. If you clamp on top of parchment paper. You won’t have to hit the scales with a hammer, glue won’t stick to it.

[@markowen7164]

We would all like a belt grinder.

[@Everythings_Adjustable]

Mark, You could try making one? kzbin.info/www/bejne/fIKrYaSmhMRsh8k

[@josephm37240]

Huh?

[@chris-thumper7205]

Harbor Freight has them cheap.

[@highball1415]

@@chris-thumper7205 You can find quality ones for not much more. He has soo many specialty tools in his shop.

[@joshyingling]

Check out the site dcknives.blogspot he has a ton of plans to DIY grinders, heat treat ovens etc. All free plans.

[@丹波栗-p6h]

見ていて非常に楽しい。 ダガーナイフのような特殊で趣味性の高いモノよりも、 実用性の高い道具を作るのが見ていて楽しかった。

[@jimbojet8728]

You did a great job on those scales and pins. Resulting in an excellent knife. Thanks

[@KINGKONGVSTREX]

My Favorite Handle To Date

[@elesjuan]

Good grief man. I can't tell you how much I enjoy and appreciate what you do on youtube videos. This stuff is absolutely top tier content. I legit consider myself a maker and handyman, but dude.. I don't even come remotely close to the amazing shit you produce on an absolute regular basis. And man! The scales that you produce for these random blades... Holy shit man! Absolute works of art!!!!!!!! Bravo, Mr. Black Beard!!!

[@japkap]

giving a whole new meaning to the word papercut at the end.

[@1franjazz]

20:25 It really took my breath jajaja. That was awesome crafting!

[@mani67669]

I learned how to make a great quality knife with SS grade.SS Heat treatment, wood seasoning, various tools used and spot testing are very educational though the end product looks very simple. I have one which I purchased in Singapore tested as shown. Long live. Thanks.

[@f3rdy1307]

I just say "wow". Such a beautiful product. Awesome work.

[@valdirzeneratto3918]

Demorou tanto pra ficar uma bosta

[@FrenchT0ast44]

The knives and handles you make are absolutely beautiful and amazingly sharp! I want to learn how to make knives like this one day

[@fredosleepswiththefishes]

what a beautifully finished knife. this is rapidly becoming one of my favourite channels, your craftsmanship and creativatity is to be envied and admired. keep up the excellent work sir.

[@BlackBeardProjects]

Thank you!!!

[@busman2000]

I love your bespoke trade mark made with the brass capilary tubing and epoxy resin. I'll know your knives if ever I see them in auctions or shops.

[@АндрейЖурбин-н7ь]

Как всегда великолепно! Браво, Мастер!

[@FzudemR]

My Dude.. that Syringe trick for making mosaic pins is so sick! i´ll definitly play with this! Thank you so much for sharing!

[@Viking_Kong]

Damn, I love watching you make knives. You almost got me thinking I could do that! Very nice work!

[@codyallen2838]

You could! The very basic tools needed aren't hard to come by

[@sirtblairjr]

Hello, very nice knife.. 😲 you have grown so much in knife making. Are you a master knife now? Be GREAT.. I watch your watch channel and show over and over again.. Thank you, Blackbeard.

[@gatorb8]

Damn, this is the first video of yours I've seen and it's all it took for me to sub. Amazing work dude.

[@openandplay]

Hi Black Beard *aspiring knife maker* here...I was just wondering why you chose 1070/C70 for this knife? Thank you for your response, you make beautiful knives!!!!

[@Ego_Katana]

Great looking knife and skills! Really enjoyed. Question though, why did you leave that thick piece near the heel of the blade? I have a chef knife like that and it bangs my stone when I sharpen it. I am going to file it off.

[@stevewebber707]

I was going to ask much the same. I am not a fan of such bolsters on fine cutlery. And on a nakiri, which is designed for chopping, maintaining the edge to not have a cutting gap with the bolster hitting the cutting board, is dealing with unneeded problems. Especially considering the straight blade profile, I could see that bolster creating problems very quickly. I have occasionally seen similar knives with larger bolsters, but I don't think I've ever seen one where the bolster extends to the blade like this.

[@ALSomthin]

This is a pretty cool knife but did you ever try making a three piece laminated blade? Two pieces of mild steel with thin a piece of O1 A1 or D2 between them. You can braze them or silver solder them with a torch or in your H.T. oven or forge weld them. The O1 A1 or D2 in the middle never has to be tempered you can leave it harder than hammered hell and because it is between two pieces of mild steel it will never break and take and hold an edge like no other knife. It never seems to dull at least in the kitchen. Try it!

[@bragee]

You've got knowledge man, that blade is seriously priceless. As a knives lover, I tell you that the test on the tomato is pure pornography for me...

[@ilijalukovic4777]

hahahha

[@thomasditsas976]

The tomato was also a serious tomato. Seemed so bio!

[@Enkitir]

Cmon man, he had problems with the tomato peel. Not sharp enough

[@UKBladeshow]

I ended up watching this video because it was the suggested to watch after my own video (I am very new to KZbin). Fantastic to watch! Keep up the good work mate!

[@olligator22]

You Sir, are a true craftsman! It is a pleasure and a privilege to watch you work!

[@loricastro3772]

Amazing job ... like a jeweller! Congratulations and thanks a lot for showing.

[@qworuxhjamdhs2199]

Very nice knife friend. You have golden hands

[@SharpWorks]

Your handles always come out beautiful!

[@mountbeckworth1]

Like your work. The felt seems a lot of trouble. I get plastic from a sign maker, which can also be used for the "ham in the sandwich" hidden tang.

[@Fuzoia]

what you do to grow the arm hair so fast? every video you shave your arms

[@falkmachtsachen]

He is a MAN.

[@ypahub01]

@@falkmachtsachen lmao.... good answer

[@jessemarshall7176]

I had to switch to testing on my legs if I’m doing a high volume of knives.

[@richis9070]

This video he made after two years. That tell you how long it took to grow back hairs on his arm. Next video will be in two years time. Lol

[@adamsani6356]

Sometimes it grows faster after you shave them or cut etc

[@VinayVarsani]

Love the knife! Little tip for handle fit up - put masking tape on both the handle scales and the blade too so you don't have to clean up the residue but still get the bond

[@drenek1]

The main characteristic of a nakiri is the thinness of the blade. Japanese nakiri knife makers put a lot of efforts into forging very thin blades. Your work, while very nice, is not a nakiri because it probably lacks the extra penetrating ability of an extremely thin blade. When you use a nakiri, you have the impression that the knife just falls through the vegetables, you almost don't feel anything when it is cutting. Plus the nakiri has a symetrical grind. In conclusion, nice work, but not a nakiri.

[@domw5008]

drenek1 😂

[@tvlcivillimited7872]

so much details on this knife.... i would probably ask to order if happens

[@Soul_oumar]

You are the best

[@richis9070]

Wish I had that blade in my kitchen.. Absolutely great job my friend. Good work

[@macauley4466]

1 thing I don't quite get, you have all the tools and equipment to forge blades but choose stock removal instead.

[@mgmnz4996]

(gotta stay with the trend, sadly.)

[@SeanStClair-cr9jl]

My man's out here living his life and making his craft. Having the means to do one thing doesn't exclude another. Stock removal is still pretty fun.

[@J_Abad]

I might be wrong, but in these knives you want a soft spine and hard edge, that's why you do the putty on the edge thingy (besides bc it looks nice). If you temper the knife after hardening, doesn't that defeat the whole purpose of hardening with the putty? (is it called Harmon or smt like that?) I think the appropriate order would be: work harden, grind bevels, temper, hardening...

[@metalheartmachine]

Jaime Abad a very good question. Modern tool steels can have very complicated hardening and tempering (the additional heating after hardening) when making blades or tools from them. Old style forging from spring steel for example , is much more forgiving of hard quenching in water, but do not have the amazing properties of modern steels. ( I teach metal working)

[@hectorbabanto5897]

20:20. damn.. I thought he was gonna cut his arm to prove how sharp it is.

[@Zinul]

LOOOL bruh i was thinking theres no way his arm is gonna be clean after

[@maryannrurup353]

It is not boring, so thank you

[@mieayamkuah8430]

after 2 years you still remember to do those goddamn steps. Amazing! while I forget already what ma boss says 2 mins ago.

[@stasi47]

Good craftsmanship, despite some corner cutting and lack of knowledge about Japanese knifes. Could you please do us a favor and each time after making a knife measure its hardness? It would be a honest gesture towards viewers and potential buyers. Saying all that, i enjoy watching your videos. Thanks you!

[@jochem420]

Imagine going through all that pain making a handle, and it cracks when you drill a hole

[@chrisperkins8808]

Excellent video, very well done. You are very talented and gifted. God Bless.

[@lollerich]

12:08 epic sound

[@煎饼果子-b6b]

Fantastic. just like people.....😂. yeah. I came back again

[@chriswenkle2635]

The Nakiri is my favorite knife for kitchen use. Lavoro eccellente!

[@jf8437]

Why on earth did you leave that bolster by the heel? Makes sharpening so difficult.

[@stocktonnash]

Probably saw it another another knife somewhere, and did it cuz it looks interested. Form over function here clearly.

[@trumanhw]

MMk, can't deny it, that's definitely the sharpest knife I've ever seen. And, no doubt, it's beautiful. The only critique..? Given the ornate detail on both sides of the blade makes it difficult to know when it's clean.

[@ЕвгенийМихайлин-ф7й]

Я не знаю иностранных языков. Но ваше мастерство и уменее его преподнести👍👍👍👏👏👏

[@賴妙杏]

good to see him back

[@nahte8626]

"That's some good Nakiri knife action you got going on there" -Dwight from the office

[@stefanocolombini2650]

Veramente molto bello,tra le sequenze dei lavori non conoscevo la procedura per la stabilizzazione del legno ed ottima la scelta di mettere un salva dito....lo dico per esperienza personale🤣

[@saka1029]

菜切り包丁は両刃で刃先が少しカーブしてます。 和包丁なら柄は円柱形です。

[@fabiokrow]

日本語がわからないので、何でも書いて通訳を使います

[@fiveooooo]

Bellissimo lavoro! bellissima tecnica ! Bravo.

[@SylviePereiraSyPer]

That's gorgeous ! A pice of art. I love the texture and the shape. Thanks a lot

[@timmy334]

You are a master of your craft. Wonderful work!

[@iwantcheesypuffs]

Am I the only one that was put off by the mock bolster that resulted from the edge grind. It doesn't look or function well with this style of knife. Great looking handle!

[@BernardSolomon]

Me too

[@speedtriprr537]

That hammer speed up was so satisfying!

[@ねこコック]

素晴らしいです(Great work!)😊

[@ailtonbiji5024]

wow...I never knew making an knife could be such an artwork

[@TheLovie999]

20:20 Showing off. : - )) Well done.

[@CataVlad21]

Hehehe, i saw the original Nakiri video as well, around 2 years ago or so (as i also watched the chef's knife one similar to it), and once more after that, to refresh my memory! 😛, and i was initially swearing YT in my head for suggesting it to me again like half hour ago! 😂 But i was pretty sure the OG had a darker shade on the handle and some sort of red in it as well, so i had to click and see what this was all about! And boy, i dont regret any of those 22 minutes! Maybe someday i gather enough "courage" to somehow make one of my own, since i find nakiris to be one of the most suitable types of knives in any kitchen for all the daily tasks and yours are some of the most iconic looking ones i can think of! And i came across quite a few models in my searches! 🙂 Thanks a lot for yet another treat! 🙏 Cheers!

[@rakatokan891]

Making knife without forging is like heating frozen...something is missing...the soul of cooking

[@KevinRay_man]

You don't happen to have a price I could pay you to make one for me, do you? That is a thing of beauty. Art, plain and simple.

[@АндрейМИЗАНТРОП-ш5к]

класс. единственно, что смущает такое количество химии при изготовлении ручки для кухонного ножа.

[@dubsydabster]

That definitely looks like an October tomato

[@Youn6J]

That was one of the smartest ways I’ve seen someone outline the stencil onto the metal! I’m not a metal worker I just love watching videos like this so forgive me if it’s a standard process 😂 but it was cool

[@ThatGuyThatDid]

Nobody: People who make/restore knifes: *J A P A N E S E*

[@PinkieImpaled]

Does he need to fly to Japan for it to be a Japanese knife? What kind of gatekeeping bs

[@victoremmanoel417]

Congratulation for that awesome job

[@hairanndo2002]

手間のかかった素晴らしい作品ですね。

[@mortensolbergjr2876]

I really liked how you made those pins very nice sir

[@renardchenapan]

27 Belgians had a stroke when you quenched the blade in the Frifri

[@izarscharf7845]

xD

[@leankylelariosa5454]

@@izarscharf7845 1

[@ronvavra]

That's a sharp looking knife.

[@edlee8949]

A Japanese knife shaving a Westerner hairy hand, how mesmerizing.

[@Bhatt_Hole]

The manlier the man, the hairier the hand.