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  1. #1
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    JKI Youtube Videos

    Here are some videos we've shot that you may find useful. If you have any questions, let me know.

    -Jon
















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    awesome! Im about to watch them all.

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    Senior Member BertMor's Avatar
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    That is the first time I have ever heard of a tako that was double edged! good stuff jon keep it coming
    Bert M.

    Why?! Because footballs don't have wheels!

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    Thanks Jon for making these vids. I'm definitely going to try out that new tip and micro-bevel work. Luckily I took Japanese in high-school, so I knew how to pronounce the names!--but, I want to thank you for putting that out there for others. I cringe every time I hear someone mispronounce gyuto.

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    Quote Originally Posted by BertMor View Post
    That is the first time I have ever heard of a tako that was double edged! good stuff jon keep it coming
    haha... the Japanese make all kinds of stuff. The double bevel tako is like a japanese version of a ham slicer though.

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    New videos from yesterday:





    Hope you find them helpful

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    First of all, a big thanks for putting these videos out! They are quite helpfull, at least to me.
    May I suggest that you make the next videos in a ligher room.(or better tune the camera) These last ones are too dark.
    Last edited by juhha; 03-02-2011 at 04:12 PM. Reason: crappy english

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    yeah... i noticed that after i shot them... sorry about that. I had a 3.5 aperture lens instead of my 1.4 on the camera. I'll fix it for newer videos.

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    Senior Member UglyJoe's Avatar
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    Thanks, Jon. That was pretty much what I expected, but clears things up nicely, and always good seeing people sharpen single bevels... just not nearly as much video out there on single bevel sharpening as there is on double bevel stuff.

  10. #10
    Senior Member Avishar's Avatar
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    Jon, these videos are very helpful, I wish I had seen the single bevel one before I tried sharpening my dojo yanagiba for the first time :|! It would be cool to do some videos showing the proper way to use these knives and illustrate things like the push cut opposed to the rock chop and old school western style techniques that are taught over and over again. Maybe you could share some of the things you learned technique wise from your experiences in japan? At any rate, thanks and keep up the great work! This was much more useful than many of the videos I have seen/purchased!

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