Knife Making: Vegetable Razor / Nakiri

[@knownaigm]

And this is why I watch other makers.... been making knives and sayas for quite some time and never thought to grind the handle and the saya down together, brilliant idea!

[@kurtbilinski1723]

I made a nakiri very similar to yours, with a right-hand C-grind as an experiment to see if food release could be improved. It was, some, but not like some knife people suggest. Food release is all about water surface tension versus food slice weight. If surface tension is higher than the food, no knife will make the food drop off. Anyway, I'm going to make another, this one will be thinner so that cutting things like carrots is easier. A fun hobby :)

[@jasonbradley9256]

As someone who has worked with his hands 40 years I have to say your level of skill is exceptional……a true artisan..!!

[@JJGuccione]

I'm confounded. I see 966 people gave this thumbs down. Why, it's beautifully designed and engineered. Great job.

[@paulorth2251]

Beautiful matched set for the knife and scabbard, hardly tell where one ends and the other begins. Nicely done sir very nicely done indeed, remember Texas is watching.

[@mndlessdrwer]

A trick I saw to ensure that your sandpaper doesn't break when you're doing things like sanding the spine of the knife is to back it with duct tape or gorilla tape. Something that's strong and flexible, but fiber reinforced.

[@ItsRud1]

Thats a good tip. I never thought of that. Thanks dude.

[@trickywoo356]

Thanks for the tip, going to try that this weekend!

[@bobbiekincaid1843]

Not super flashy and pretty but completely utilitarian BRILLIANT!!!!.....I want one now 🤔

[@lesblack413]

Good looking knife and well made. Just a couple of points: when drilling stainless steel, better to run the drill very slow, keep even pressure on the drill and don't lift off the surface until you are through the metal, and, always use a good quality cutting oil. When you lift off the surface when drilling, the surface work hardens very quickly.

[@ВладимирСеменякин-ъ5ю]

Очень оригинальный кухонный нож. Изгиб лезвия - интересная идея. Захотелось и себе такой.

[@Boubson]

most beautiful kitchen knife of the world.

[@Adhras]

...e il pranzo è servito, bello assai! 😱

[@lewissammons]

Finally done goofing around with shop machines and back to doing what we all love to see! It looks amazing, thanks for sharing!

[@klintpfiester4728]

Much love on that stainless steel foil. I ordered some online that took 1 month to come in on a slow boat from China just so i could heat treat a w2 blade for my father

[@bjlax47]

The way you attached the handle to the tang is very clever, I’ve never seen that before. I like it

[@edulito96]

Lately your videos are the only thing that puts me to sleep, so thank you, keep it up.

[@francoisvermaak1764]

Perfect gift for a chef.

[@HeidenMikael]

That was very smart with the handle you drill out big hole insert a wood dowel cut it in half almost and fitted in there with the Tang dude that is genius I would have never thought of that I would have never ever thought of that that is some good craftsmanship and good thinking bro I mean it like now I know it to use just drill a hole make a cut in a dowel and slip my blade in there and glue it that's all I got to do very very smart 👍🏼👍🏼👍🏼👍🏼👍🏼

[@thealicemonster9217]

Beautiful and Wonderful work. I suggest when cutting food that when you need to move it across your board you flip your blade and push it with the spine of the blade so that you don't risk any damage to your blade. You always do such wonderful work! Thank you so much for sharing.

[@АндрейЖурбин-н7ь]

Great job. Nothing superfluous. In the style of Japan. You are a real master. Thanks!

[@brandonkaye5227]

Just here to say that you technically made an usuba, not a nakiri. Usubas are single bevel, nakiri are double bevel. Also, the S-grind is really interesting, but part of the reason you may be getting trouble with your cuts on soft foods is because the flat side of the blade is typically hollow ground while the bevelled side is flat, allowing you to sharpen the edge to a finer point and preventing food from sticking on that side of the knife.

[@hando5745]

I saw the flaw when he was cutting the tomatoes like when you’re knife is running out sharp

[@thx_ffs2180]

pega meu id e me chama pro 4x4 1306922931

[@jerod5636]

This is the best kind of feedback. Correct and not condescending or anything. What's a knife like this retail for? It's such a niche thing I wouldn't even be able to hazard a guess, but I'd suppose, a lot?

[@brandonkaye5227]

@@jerod5636 Decent Usubas can easily go for at least $200 USD, if not much more depending on the maker, steel, materials, size, and any decorative patterning/style they put into the handle or blade. However, the premium in price also is influenced by demand, because the average home cook does not need an usuba and is better equipped with a nakiri and therefore they are targeted more for professional use. A nakiri is typically a bit more approachable in price, and better suited for a variety of tasks because the double bevel prevents steering in cuts and is a bit stronger for those who may not be as careful with their knives. Both are thin blades, but generally nakiri are a bit easier to keep from chipping due to the geometry of the bevels leaving more material to support the edge against damage.

[@jamessv5020]

@@jerod5636 -- Not very expensive. If one is a $20 knife every 3years kinda guy then yeah a Nakiri can be "expensive". You can get a Nakiri made of cheap steel for about $40ish. However, a good quality Shun Nakiri can run you from $125 on up. Edit: I did not see @BrandonKaye's response before I commented, but I suppose same sentiment different words. ;)

[@barbarascagliarini6180]

Finalmente un coltello da cucina , bravo!

[@bjw21]

Funny how I was just watching one of his other videos and then I got a notification for this video like can this day get any better

[@khijarkhan7914]

Pp

[@matixem1153]

Wow, amazing knife, I love that simple designes at my kitchen. Love your content!

[@GnabhanJr]

Nice Usuba, nakiri is Double edge , Usuba Single Edge, Nakiri for delicated fine cuts , Usuba for heavy vegetables.

[@planecrazyish]

Simply beautiful 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏 a work of art. 🏆🥇

[@slaunts9453]

Awesome design. I think the sharpening technique could be greatly improved. As hard as that blade is, It should cut those tomatoes with no horizontal movement

[@sperber-knives]

I love this big S-Grind! And still loving your Woodwork ❤️

[@MrRafaelFarinha]

Sorry, but this is a woodart, not a woodwork 😍

[@ronboff3461]

excellent craftsmanship

[@mcorrade]

that tang technique was really cool and clever. I will have to give that go.

[@TheEthanEdge]

i was just wondering if it would spin around being circular? I suppose it doesn't matter for a kitchen knife too much, but wouldn't a decent knock spin the blade a bit? Or do you think the friction will hold it?

[@maheshgoogale7217]

.

[@shanelee77]

@@TheEthanEdge Theoretically yes it could spin if it got knocked around enough a couple of ways to fix it if it ever did spin is when you put it together put a little bit of epoxy in the hole or the other way is you could put a single pin right towards the top of the handle to keep it from spinning

[@raveendrap1457]

What's a tang technique

[@mcorrade]

@@raveendrap1457 the tang (blade handle) technique is the way he made the tang fit into the handle by using the split dowel.

[@npfrestoration]

Excellent !! Restored a similar painstaking task !!!

[@terencelahiri1561]

So simple yet so awesome. 👌👌👌👌👌

[@freemansteinslab]

Can we all just take a moment for that hollow grind? Just spectacular! 👏👏👏

[@raulramonsanchez1868]

Una BELLEZA, exelente trabajo☝👍👍👍💪💪💪

[@ForgottenShineRestoration]

Good job. I like the result!

[@МаксимРуссков-ж2т]

Классный нож, я от такого не отказался.

[@howtorestore]

every time you make something unique. well done man

[@horacegentleman3296]

Very nice and again, a handle that isn't awful. I'm proud of you.

[@amitbhattachariya9357]

Another masterpiece of Japanese knife is to be made

[@tomswindler64]

I’m always amazed at what you create,enjoyed video 😎😎👍👍

[@zaidalshammare637]

You are an artist 👏👏👏👏👏👏👏

[@dillanmistry]

So precise it's unique

[@markwilliams110]

great work again sir

[@jifou8523]

Very very good job !

[@yeagerxp]

Excellent work👍👍👍. Thanks for sharing

[@GreyzzzNYC]

Beautiful work

[@Triumph2727]

Dude that dowell tang was genius! I’m going to do that on a kitchen knife I have on the back burner!

[@songsthenigth716]

Wonderfull. Its a beatiful the working.🔪🔪🔪🔪

[@Zero_8347]

i like the grind and edge bevel on that

[@MedSou]

*Totally love this* 👍👍👍👍👍

[@vinceianni4026]

Beautiful knife Beautiful job well done

[@Exitsing]

Pure craftmanship, excellent job

[@houcinbelbao8548]

I like your way of jobs thanx for all

[@MrScythe1981]

That handle n saya is art

[@johnhoward3271]

Beautiful, very beautiful ( and quite useful too ) !!!!

[@BradyBegeman]

Very satisfying how the handle fits to the case you made for the blade.

[@SkechArt]

beautiful brother beautiful!

[@LawfulGoodSock]

I'm not sure why you stopped shaving your arm with your blades, but I'm happy that you stopped. Lovely knife, lovely work, lovely channel.

[@DavidsProfession]

Nice video you made...really liked it

[@scottpitner4298]

I’d like a custom Grundle Trimmer or straight razor. This is great too

[@lolcec81]

Комментарий в поддержку канала и ролика, а также труда мастера.

[@walterantoniorehderfilho3745]

Grande capacidade. É muito bom conhecer as aptidões humanas. Parabéns!

[@waynesivell1611]

This is a weird knife. Never seen this idea before. But it is beautiful! Wow

[@TheRedhawke]

Beautiful blade and great job on that grind. Every time I try to forge a thin blade it warps no matter how careful I try to be. I only have a charcoal forge and quench when it looses magnetism and color. Love that kiln of yours.

[@jaycemiller7944]

He’s using stainless so its a lot different

[@SmithnWesson]

Fantastic night. Very creative. I'm a bit surprised that you did not put the epoxy on that dowel insert.

[@SmithnWesson]

*knife

[@kjellski]

Another great blade from the man himself :) awesome choice of blade grind, style and sheath wood!

[@MEHDI-lx9nn]

Very well done 👍

[@gorgeousdamascussteelprodu781]

Nice work appreciate your craftsmen 😘

[@joelonderee2872]

What a great video and such a beautiful knife and furniture. Thanks

[@Schnorbitz]

Congratulations on the new gloves

[@aka1gbr]

thats a very nice knife!

[@joaoguilhermevaccariogata4745]

Now you have your own cutting table

[@МихаилКотусов]

Отличный подарок . И работа отличная . Сам люблю делать ножи . Многие дарил друзьям . Однако не всем жонам друзей нравилась заточка , ногти и пальцы резали из-за неосторожности . Лайк однозначно .

[@combatmedic6414]

Have to say that I just came across your channel. It is very amazing to watch what you do. I don't have those skills, yet, but I will try and work on them in the future when I can get a workshop. Thank you for the content that I can sit and watch. Please continue.

[@vimalkumar3815]

Beautiful craftsmanship 🙏.

[@akibastyle3604]

Beautiful craft

[@nguyenxa32]

You are so talented

[@theoneandonlyowl3764]

So simple and beautiful.

[@simonelt7317]

At last someone who makes something really sharp and doesn’t use it on a glass or stone cutting board instantly dulling the blade!

[@thx_ffs2180]

pega meu id e me chama pro 4x4 1306922931

[@AtuWacha]

i love this type of weird sandings

[@rpc717]

I'm usually not a fan of one-sided grinds, but this one is perfect!

[@LewisSkeeter]

Brilliant job.

[@garyhardman8369]

Exquisite job Sir!

[@frtyaman]

I like it very much, great

[@S8tan7]

Damn thing looks like it could cut better than most lasers, nice work

[@robohippy]

Curious as to why you hollow ground the middle of the blade. Practical side of me would want it the same thickness all the way through so eventually, it would be sharpened down to a fillet knife.

[@sudhakarreddy-ee7fk]

Really great 👌👌👌

[@theconstart6134]

very good 💡💡💡💡💡💡💡💡💡💡 mind blowing

[@rollingthunder277]

Most excellent video.

[@swampy1584]

Great work. I reakky like the scabbard very cool

[@rainervolk666]

Sehr geil, wenn du den konkaven Schliff frei Hand gemacht hast, Respekt! Und das Holz Case find ich auch gut und passend für so ein Messer 👍

[@adriennefraschetta5391]

Nice knife and sheath...

[@diyresttube]

thats a scary sharp edge..grreat work..love from phillipines

[@lesclanton8372]

I don't see how you can work with those rubber gloves on !!!!😎

[@shahjohnsarwari1978]

Awesome 👏 👍good job

[@stephenbridges2791]

Excellent! I really like those extensions you made for your vise. Well done, sir.

[@Проспект]

Отличная работа! Привет из Беларуси!

[@baff1955]

Это не накири! По резу помидора видно - деформирует, а не режет. При этом, уважение мастеру за хорошую работу.

[@tylerodraven3446]

Perfekt build. Id love to get this for my kitchen. Please make a small line of these

[@MrVailtown]

Nice project

[@darrell3368]

Always great looking work and learning a lot thanks for all the shows and Gods blessings for you and all your family