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Como uma faca boa facilita o trabalho!

Where in Tokyo area can I see these knives in person?

Beautiful and I love the taper of the spine. 🤩 欲しい❗️

Hitachi white and blue paper steels are all great. The white paper steel is actually very structurally similar to tamahagane. White #1 can harden up to 65 Rc or more, and white #2 typically hardens to around 60 Rc. It would be cool to see more production knives made from these steels, even though they’re pretty susceptible to rust. All you need to do is wash and thoroughly dry them and smear on a few drops of oil and they’ll be fine.

Thank you very much!!... my respect❤

Thank you very much!!! ....❤

❤❤

❤❤❤ thank you!!!

I love my Yoshihiro vg-10, thanks for the detailed sharpening guide

❤

Very nice to see this footage from the process of forging knives!

How does one thin the blades with a stone? Or is a grinder necessary to properly thin a blade?

That intro hurt to see

Details about the knife would be cool

Hi Im a left-handed chef with a right-handed knife. How should I sharp this? Thanks

Who avebel

For 99.9999999999999% of your cutting needs the 3000 grit stone would be more than just fine

Nice job I'm working in the restaurant I know how to sharp knife respect from kurdistan 🙏👍🇯🇵

What is the make of stones used?

it is really layered Damascus knife

really layered or is it etched?

really layered or is it etched?

Do it with dry ? not wet?

Fingernails chef.

Very good cutting technique and wonderful knife. But the blade looks quite thick in the video…

i miss real VHS recording :(

Is this the Ginsan Ko series?

I'll bet ten dollars that you can't sharpen a knife that I have dulled

"And all finished - Subtitle text here", lol.

Can you use this oil on leather sheaths?

Hello. Do you deliver in india?

漂亮

NAIL.. TOO LONG

Dimensions are too long compared to height for me. Makes me feel cramped when cutting, and food would fall off board.

Is there a reason why the stone is on a decline vs parallel to the floor ?

My $8.00 filet knife does the same thing, but faster and with less waste,and you used two knives! Not Impressed!

The fucking speed bro

What should I use to maintain the handles ?

Not to be a jerk, but I gave up on using stones to fix chips. Much easier with a belt sander. It leaves one whopping big burr but has a big advantage of setting a clean bevel (the belt, moves, just hold the knife steady). The burr cleans up with your 200 grit (or 140, 180, 220, or whatever). May have to go back to the belt if you didn't get all the chips. Unless of course you want to spend an hour or more grinding away 3000 microns of HRC 60 steel on a $100 stone. I'd like to see a time lapse on that 200 grit Yoshihiro.

That's the prettiest set of kitchen knives I've ever seen ! Something tells Me That You better have a freezer full BEFORE buying a set of them ( cause You probably won't be able to AFTER You buy them ) !!!!

Why did we cut the fish's face in half here?

It looks like he used the #200 grinding stone to restore the tip of this knife.

Thank you so much for showing this skill with the whetstones. My dad repaired one of my knives with machines, and I didn't know if I could do it with the whestones. Now, I know ! Thanks a lot !

Where can I get one the 240mm?

Superblue is pretty cool!

Pretty knives but if I'm going to spend 200 bucks on a japanese knife I want it to be capable of being sharpened. I'd rather spend 100 on higher carbon steel for a less attractive knife than 200 on a pretty vg10 blade that only cuts slightly better than an 18 dollar Walmart knife.

Just wondering what if was using something a bit bigger than a cooking knife still one drop?

Great work I would like one of these erasers.

What is this technique called?

No point in fixing that knife of you give it back to the owner. Just keep it and give that person a hatchet