Media Youtube AWESOME!

[HumbleHomeCook]

@sharpknifeshop giving some good advice for new buyers and directing folks to KKF for info.

 

[blokey]

@sharpknifeshop giving some good advice for new buyers and directing folks to KKF for info.

Time to flip some Anryu for $600.

 

[blokey]

Pretty fun to watch, some good knives here.

 

[Neutri]

Pretty fun to watch, some good knives here.

Indeed, any idea what the knives are?

 

[blokey]

Indeed, any idea what the knives are?

The Saya on his Yanagi says Masamoto, others I can't tell, since he's in LA probably couple JKI knives in here. The knife he used at 7:00 is a Jin, very unique and beautiful knives.
https://www.japaneseknifeimports.com/collections/jin

 

[blokey]

Saw a couple videos of using Honesukis on fish, they seems to do a great job on small to medium sized fishes.

 

[Heckel7302]

The Saya on his Yanagi says Masamoto, others I can't tell, since he's in LA probably couple JKI knives in here. The knife he used at 7:00 is a Jin, very unique and beautiful knives.
https://www.japaneseknifeimports.com/collections/jin

I kind of love that every knife of that line, from 170 deba to 330 yanagi, is the same price. I never really understand the big price jumps going up in length (ahem, TF). It's not like adding 3cm of length adds 25% more labor or materials cost.

 

[blokey]

I kind of love that every knife of that line, from 170 deba to 330 yanagi, is the same price. I never really understand the big price jumps going up in length (ahem, TF). It's not like adding 3cm of length adds 25% more labor or materials cost.

TBH those are made long time ago and the craftsman has since passed away, so their cost are kind different to new production knives. Nevertheless these knives are beautiful in person, I would love one but since these are rare they might be better in the hands of professionals.

 

[HumbleHomeCook]

So cool.



@DanielC

 

[DanielC]

So cool.



@DanielC

Super cool :]

 

[blokey]

I like watching different knives in action

 

[captaincaed]

 

[blokey]

@BillHanna
Great way to save money on saloon bill and have some fun.

 

[Noodle Soup]

I like watching different knives in action

Interesting way he sharpened his knives. None of that slow, careful waterstone business for him.

 

[blokey]

Interesting way he sharpened his knives. None of that slow, careful waterstone business for him.

The curvature would be hard on a stone, especially for one that size. The edge geometry also matters less than single bevels.

 

[Noodle Soup]

The curvature would be hard on a stone, especially for one that size. The edge geometry also matters less than single bevels.

If you say so but I have a couple of vintage lamb splitters I use during deer season of about the same size and shape. Both are sharpened on a flat stone and steeled on a diamond rod when needed.

 

[blokey]

Another one where they sharpen on stone

 

[blokey]

If you say so but I have a couple of vintage lamb splitters I used during deer season of about the same size and shape. Both are sharpened on a flat stone and steeled on a diamond rod when needed.

I was talking about the round tuna cleaver

 

[blokey]

Interesting way to brunoise shallots, and a set of Kurosaki Yu

 

[Delat]

Interesting way to brunoise shallots, and a set of Kurosaki Yu

Very cool use of the heel, I need to try that!

 

[blokey]

Awesome video, and a Ryo Deba is perfectly fine tool.

 

[ZeeVee]

Look at this incredible technique! And the astounding sharpness of those knives!

 

[gaijin]

Very cool use of the heel, I need to try that!

Just in time for All Rectangle March!

 

[blokey]

Not sure if this was posted here before, the whole playlist is pretty awesome

 

[captaincaed]

Can't do that with a rectangle

 

[esoo]

Not sure if this was posted here before, the whole playlist is pretty awesome

I'm confused - in the beginning of the clip he's got the ura side of the knife facing away from the main part of the food. Doesn't that defeat the single bevel aspect?

 

[BillHanna]

Can't do that with a rectangle

 

[M1k3]

I'm confused - in the beginning of the clip he's got the ura side of the knife facing away from the main part of the food. Doesn't that defeat the single bevel aspect?

Different cutting techniques for different end results. Someone more versed in Sushi/Sashimi can give you a better answer.

 

[Miyamoto Musashi]

Came across this in my recommendations. Some videos have subtitles!



Sharpener here is Shotaro Nomura!

 

[banzai_burrito]

Not exactly kitchen knife related, but this channel is a deer hunter in Japan - he's got gear reviews from watches to rifles and dressing vids too

Guy's English is rather fluent as well

Virtuovice