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Thread: NHK Documentary on Bjorn Heiberg of Tower Knives, Osaka

  1. #1
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    NHK Documentary on Bjorn Heiberg of Tower Knives, Osaka



    Pretty cool!

    From my notes:
    He says the single bevel knife is better because the concave side of the knife separates from the food. 82,000 yen for a pro level sashimi knife, but he also sells less expensive ones—I saw some gyutos for 14,500 and 19,800, that's $140 and $190, respectively. Sakae is in Osaka prefecture. Seki City is also a big knife making town, in a different prefecture. He tries to stay as close to the craftsman as possible, not so interested in selling 'brands'. "Pull, pull, pull," he says to the show host, when cutting a tomato. I'm going to start doing that more often—use the entire length of the knife rather than pushing down. At 10'30, he says single bevels are concave, no drag, Single bevels allow cuts 'with great precision'. But I learned subsequently that they are hard to sharpen.

    "Man's most valuable trait is a judicious sense of what not to believe."

  2. #2

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    good watch! thanks


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    Dave Martell's Avatar
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    Thanks for sharing this video, I enjoyed it very much.

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    You're welcome! I think it's a great story, how a Westerner, of all people, discovered that there was no shop that was devoted to educating the *Japanese* public about high quality kitchen knives and offering them for sale from one single location...
    "Man's most valuable trait is a judicious sense of what not to believe."

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    Thanks for the post, it was a good watch!

  6. #6
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    Per my initial post, is there any consensus around single bevel vs double bevel? Bjorn Heiberg says one can cut with more precision with single bevel. That's not something I need. I'm interested in the possibility that single bevel can be sharper, but I'm wondering if I would have the skill level to get it to that level of sharpness in the first place. The other concern is that, with the one single bevel knife I have, I seem to have difficulty cutting straight down--the knife seems to pull to the left and I have to consciously counteract that.

    "Man's most valuable trait is a judicious sense of what not to believe."

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