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Thanks man. Appreciate the comment. Why is knives in quotations? An innuendo perhaps 😀

@@KitchenKnifeGuy just on account of you called this one so much more than a knife.😁 Hopefully I can make you something unique and useful.

@silleywilley ah ha you did watch the video. You passed haha. No I’ll be honest I wasn’t sure what you meant. I get it now 😜

More?

😜

See this is why swearing is valuable. I can detect your passion because of your use of the word fuck. Guess what, fuck I love knives too 😝

@@KitchenKnifeGuy I have 46 Japanese kitchen knives 😭😭

Oh hellllll yeah

Oh damn that is meaningful indeed. Timber from the roof beams of your childhood home. That sent nice alone is sentimentally mind boggling.

You are on the money that a serrated knife will slay particularly well cherry tomatoes. Also one of the reasons I like lots of bite on the majority of my knives.

Thanks man

Fredrik, knives don’t need to be created with meaning. And not everyone chases that meaning. But you and I are different in that we chase meaning. You not only delivered on the story of the knife but also on its performance. Couldn’t be prouder to own this one. 🦊

I support your mind style.

Thank you

Thanks man

Thanks man. Call me insanely impressed.

Agreed, looks amazing.

And it sleighs so good. Honestly one of my favourite knives of all time.

Performs soooo good too

I super super appreciate you ❤️

Hey there. Thank you for your honest feedback. This knife has grown on me over the years but mainly in the department where when I want to use a sturdy knife that cuts pretty good I’ll pick this up. Rock chop parsley for example.

Correct. The lose of moisture in the grain makes it shrink. The wood swells when it is wet because the cells have no choice to expand if they want to hold the water.

@@KitchenKnifeGuyah I see now. They wet then compress the wood in a form. I missed that part. I thought they wet then inserted which to me made no sense. Cheers 🏴󠁧󠁢󠁳󠁣󠁴󠁿

@smoll.miniatures really cool technique in my opinion which isn’t high tech but works with knowledge of raw materials. A little brain power. A little knowledge and boom. My pleasure. Have a great day.

Thanks my man

@@KitchenKnifeGuy Your the man !!!!

Thanks man for the comment and feedback. AND most importantly being dope with your timestamps. Makes it super easy for me to address anything. Well done. And yes a blade guard just out of paper.

@@KitchenKnifeGuy Haha, I usually leave time stamps, if it helps with specifics. ... wow,, that sounded nerdy lol. I agree, very classy touches, throughout! Cheers

Nerding around is what we do here. You’ll fit right in. My most watched video is me nerding around about cutting boards for over twenty minutes. Some people don’t get it but I think you’d be one to agree that video has lots of value depending on the type of user and consumer you are.

The contest is over now.

You can buy Fujiwara knife at many shops. Or contact them through their website to get on their waiting list.

@@KitchenKnifeGuy Can you tell me exactly where you ordered it? I really love it and would like to have it.

@@m7a7r7k7o you can't get this one exactly. The blade came directly from the Teruyasu Fujiwara shop in Japan. Handle is custom by someone who doesn't make custom handles anymore and saya is by a guy in Canada, Lynn Valley Forge.

@@KitchenKnifeGuy merci beaucoup

@m7a7r7k7o ça me fait plaisir

Do you own a honesuki or just garasuki? We are talking on IG now so let's continue there 😃

You’re absolutely right. I had a look and silver handle one is long gone. But, the scales on the new ones are actually really comfortable. Have it on my Mini Ona.

@@KitchenKnifeGuy killer man. Subbed up & thanks for the heads up on this blade!!

@hydroplaneconvoy8130 my pleasure and thank you so much for subbing.

Thanks man. I’ll try to keep them coming.

Ah are you referring to the bread knife? If so that’s from Willow Forge in the UK.

Good choice. Two seems insignificant but three hits just right.

The honesuki in this video is double bevel.

Thank you so much

The smith for this line is Takahiro Nihei out of Fukushima.

Right? Seeing the honesuki from five years ago was pretty cool.

@@Steelforfood thank you sir!!

Thank you so much Jeroen! Need the steroid chickens to go with the steroid honesuki!

@@KitchenKnifeGuy (cartoon super hero introduction) Sounds like a job for Super Garasuki, dun da-daaa

​@@Rottidog68 I love cartoon super hero introduction. I'm sure I'll get to try a garasuki at some point :)

60 hrc is good enough for butchery indeed. The thing is imo butchery is pretty demanding on a fine edge (which i think i did on this one the edge was to fine) especially striking bone and cartelidge is pretty heavy on a edge, and stropping/honing between chickens is preferred to maintain a keen edge (altho chicken 2 and 3 still look smooth from what i could tell)

Hey Jiahao. HRC wasn't the issue, and really there were no 'major' issues. The honesuki was as close to picture perfect as it gets. But, and Patrick agrees here as we spoke, I have to look at performance under the microscope so that I can try and make some useful suggestions even if small. HRC and toughness aren't the exact same thing. So I thought if he used a core steel with a HRC of even 62, with a core steel which is still tough, it could be a worthwhile exploration. Otherwise my comments on his honesuki were even more minor than the HRC suggestion. Not suggestion, not a necessary change. This was a fantastic knife to use and I mentioned that many times in my review.

Hey my man. Negative. This is from Patrick Blok in the Netherlands. His profile is in the video description AND get this, he's working on a honesuki right now based on my feedback. If you have the money, and love honesuki, I'd send him a message to reserve that thaaaaaaang!

@@KitchenKnifeGuy OMG I might have to grab one *checks banking app*

😂

Oh stop it you

I really think he’s a knife maker people need to watch out for

@@patrickwaga9249 :D

Thank you so much Jeroen. And congratulations on your prestigious award. Review video drops in 11 hrs.

For chicken butchery? Honesuki. I have a video where I’ve tried a deba vs honesuki and deba has its advantages over honesuki but a little too unnecessarily heavy which impacts good mobility. Single honesuki is the king but any small mistake and you pay the price. So double bevel honesuki is still the top choice. I can send you the video of deba vs honeuski if you want to see.

Salut Scott. I'm French speaking, but my knife terms in French aren't always on point. Brute de forge is hammer marks right? If so, I wouldn't particularly say the honesuki is brute de forge. It is kurouchi, and some of that scale has been removed of course so is that what you're referring to as brute de forge?

@@KitchenKnifeGuy you nailed it. Perhaps camera makes the finish look rougher than it really is. I put a lot of effort into dressing my anvil, hammers etc, and managing my hammer blows to keep the finish as refined as I can, while still allowing some minor imperfections to remain and demonstrate that it is indeed hand forged. Many of our friends choose to leave a rougher finish to make the point. The European term for "Rustic" is "Grotesque" these knives are undoubtedly far above rustic.

Got you. Thanks for the clarification. For that footage doesn’t help I used a macro lens be able to show the Kasumi finish and how thick the spine and choil are. So a disservice perhaps when it comes to showing the scale. Happy to send you a video from the more normal human point of view if needed.

@@KitchenKnifeGuy no need. I admire the craft, but I'm a humble (or not too humble depending on who you ask) Blacksmith and coppersmith. I mostly make tools and tools to make tools... I am rarely a bladesmith and lack appreciation for the very fashionable layered blades that others focus on. The knives shown are fantastic in form though, almost enough to get me to make something for the kitchen.

What's wrong with Brut de Forge? I think with clean hammers and anvils they look great...especially on Chinese style cleavers. I have several very old Chinese cleavers that are clearly BDF...made in China way before it was cool! I guess I'm just the opposite...I'm not fond of highly polished flats with no contrast with the highly polished bevels. The contrast between the hammer forged flats and the wide gleaming bevels is a beautiful thing.

Well, good news for you! In two days, you'll get to see the thiiiiiiic honesuki in action and my thoughts. So make sure you're subscribed to the channel and have notifications on so that you'll be made aware when it goes live.

Thanks for watching! Cant wait on the test and review video. The bigger honesuki was made 5 years ago when I just got into forging and really was into the takeda style and wanted to try and make one. The fat honesuki was never ment to be a serious knife but more of a practice knife on forging tapers and bevels, But it turned out better than i thought it would so i finished it.

Thank you so much for sharing this. These comments in the sea of negativity are what keep me going! Happy it was helpful and thanks again for taking the time to not only watch the video but comment on it too!

Your buddy Patrick is a fine gentleman and knife maker. Just 2 more days and you'll get to see the honesuki in action! Honesuki number 2 that is.

@@KitchenKnifeGuy how did you like the waffles?

@vandelftcrafts2958 freaking amazing. I was afraid I’d find them too sweet but no. Nutty, sweet and most importantly that texture was incredible. I’d sit them atop the cup of my espresso. They’d suck up the aroma of the coffee and soften up even more. I’ve been missing them ever since I destroyed the pack 😝 Becca was really into them too.

@@KitchenKnifeGuy That's exactly how they should be experienced!

Thanks man. A few days left for the demo.

Good to know. I’ll ping him right away.

Saturday 12pm est my man all shall be live on my RUclips.

thanks for watching live AS IT UNFOLDS

@@KitchenKnifeGuy no problem dude. I was a few minutes late.

@justinb_cooks I was 13min late 😝

Thanks so much for leaving this comment. Means a lot. Which Leszek knife did you get from Chefs Edge? I know they had a really cool one with copper lately. Love that shop so much.

Hope you’ll consider subscribing to the channel to support me.

@@KitchenKnifeGuy I got the San Mai Gyuto 200mm which I believe is the same as the "Graphite" one that you reviewed. It's my first time ordering from them. I am looking forward to more knife reviews from your channel.

@Octavian8249 awesome man. Happy to hear this. See you around. I have over 120 long form videos on my channel currently. Just click the knife review playlist for more.

You can order directly from Isamitsu website.

The website has a 240mm. Is your 230mm a custom one? Lastly, do you have a discount code like your other partners ? Thanks again.

@luiluim yup same one. I just like giving people the exact cutting edge and that can differ a bit knife to knife. I do have two discount codes people can use but not on Isamitsu. Same for my partners no codes for Isamitsu.

Thanks. 230mm can be perfect. Btw, aside from the look. What do you like more about this knife than the Danka ?

@luiluim they feel about the same performance wise but it really comes down to the shape for me. Just find it more practical. If Denka had a kirituske I’d gravitate to it. I do miss the finger choil but balance on the Isamitsu is amazing. Both really solid top two knives. Not a whole lot to dislike.