Brilliant explanation of these truly exciting blacksmiths. Please do more videos like this one. Nakagawa’s knives look amazing. They all make lovely knives.
I got my Yamamoto kokuen petty engraved with my name when he came through the vancouver knifewear shop and i love using it, disgustingly sharp and just feels excellent in the hand, perfect for any small, precise job in the book
I think that 2023 will be Yamamoto's year for me, also i like work of Nakagawa-san, Tosu Tamura knives are in my single bevel goal for this year - Tomoshibi deba and Yanagiba.
'its exciting to see new blacksmiths make their mark and distinguish themselves. I, however, have a collection of Fujuwarsa Denka no Hoto knives that are the jewels of my kitchen. If I had not had so many........ ;-)
I’m currently living in Japan and want to become an apprentice smith, do you know where is a good place to start asking around? I have been told Aichi is a good place to go!
Hey! I'm not aware of a ton of folks actively seeking apprentices, but Masashi Yamamoto in Sanjo has given out an invitation for anyone willing to commit 10 years to learning knife making.
New to the channel and to Asian knives !! Great video show casing these talented artists !! Looking for my first 7-8" knife. Not a pro (chef) just a home cook. Something in the $200-300 US price. Can you help ? Last , great band in the shelf as well !
For sure! These are a couple of favourites that are fantastic for cooks of all skill levels: knifewear.com/products/fujimoto-sld-santoku-165mm?variant=28538430390320 knifewear.com/products/masashi-vs1-kaijin-santoku-165mm?variant=42761966715054 Feel free to chat on our site or email hello @ knifewear.com if you have more questions. Thanks for your support!
Hey! The Moritakas use some of the most traditional techniques, but we also work with some younger guys like Haruki Miyazaki and Yukihiro Sakai who do pretty traditional forging.
@@dimmacommunication Ahh, gotcha. From what I understand, their production is maxed out by the demand from knife shops, so they may just stick to that!
@@dimmacommunication They will not resume to sell to customers directly. They sent out an email which was pretty clear about that. Prices went up pretty fast after that...
I'm VERY interested to see what Honyaki Nakagawa-San delivers to KW. The one I have seen, I didn't notice any difference in his Hamon-wave, compared to other Honyaki-smiths.
Here's what I don't understand about Japanese sharpening: Convex grinds are quite popular on Japanese knives, but they grind on a traditional wheel, which naturally makes a hollow grind, not convex. I understand that they use a wrist technique to flip the blade to produce a convex grind on the wheel. So... why not just use a belt sander? In Europe and the US, convex grinds are usually produced on belt sanders. It requires no special wrist flipping and will allow a consistent convex grind even if you don't have decades of experience or whatever.
That's a great question! Some makers are using belt sanders, but there's a few reasons most aren't. First, the big wheels have water running on the, so it helps to prevent overheating. It's also the established way that many makers have been using for decades, and it's the equipment they already have. Many makers have inherited their masters workshop, so they use a lot of the same tools. We are seeing lots of young folks building new workshops and shake up the old ways of doing things, so you'll probably see more belt sanders in the future!
I chased a metal flow for a while but after a year of wait i told my knife dealer let me grab something else for the money i paid. I really wanted a tetsujin but at this point I may want a takada no hamono more. I just really wanted a myojin sharpened blade.
I'm so tempted to check out one of those Masashi Yamamoto blades! And from all these bladesmith's for that matter.
Same! Masashi-san's stuff is top notch.
I really like both of the knives I have from him! A nakiri and a honesuki.
Brilliant explanation of these truly exciting blacksmiths. Please do more videos like this one. Nakagawa’s knives look amazing. They all make lovely knives.
Absolutely!
Very exciting to see young blacksmiths creating new ideas and yet continuing a very old tradition!
Agreed!
Great!!! I need one blade of each blacksmith can’t wait to see the 10 years masashi-san !!
This video style is so amazing. We focus so much about the knives, but not enough about the knife makers. Please keep it up!
We've got more coming your way, glad you enjoyed it!
Nice, thats super interesting and very insightful !
I got my Yamamoto kokuen petty engraved with my name when he came through the vancouver knifewear shop and i love using it, disgustingly sharp and just feels excellent in the hand, perfect for any small, precise job in the book
That's awesome, such a great blade!
I think that 2023 will be Yamamoto's year for me, also i like work of Nakagawa-san, Tosu Tamura knives are in my single bevel goal for this year - Tomoshibi deba and Yanagiba.
When I went to takefu village they had Damascus knives to from ikeada. The spin on those knives were crazy thick
'its exciting to see new blacksmiths make their mark and distinguish themselves. I, however, have a collection of Fujuwarsa Denka no Hoto knives that are the jewels of my kitchen. If I had not had so many........ ;-)
I couldn't agree more, I love my Denka!
I’m currently living in Japan and want to become an apprentice smith, do you know where is a good place to start asking around? I have been told Aichi is a good place to go!
Hey! I'm not aware of a ton of folks actively seeking apprentices, but Masashi Yamamoto in Sanjo has given out an invitation for anyone willing to commit 10 years to learning knife making.
Masashi Knives are the cats azz! I'm so pleased to own one:)
Can you do a video on sharpening a knife with a flat file?
Unfortunately we don't use files, so we're not well versed in those techniques!
New to the channel and to Asian knives !! Great video show casing these talented artists !!
Looking for my first 7-8" knife. Not a pro (chef) just a home cook.
Something in the $200-300 US price. Can you help ?
Last , great band in the shelf as well !
For sure! These are a couple of favourites that are fantastic for cooks of all skill levels:
knifewear.com/products/fujimoto-sld-santoku-165mm?variant=28538430390320
knifewear.com/products/masashi-vs1-kaijin-santoku-165mm?variant=42761966715054
Feel free to chat on our site or email hello @ knifewear.com if you have more questions. Thanks for your support!
Which blacksmith make and uses the most traditional knives? Te hniques there were used from the ckose to beginning of knife making?
Hey! The Moritakas use some of the most traditional techniques, but we also work with some younger guys like Haruki Miyazaki and Yukihiro Sakai who do pretty traditional forging.
Subbed
Thanks!
I'm still curious when Moritaka will be back at exporting knives
They still are! We get an order every 3 months, so we should have one soon, but they tend to sell out fast!
@@KnifewearKnives But i think they export to wholesellers not privates like they used to
@@dimmacommunication Ahh, gotcha. From what I understand, their production is maxed out by the demand from knife shops, so they may just stick to that!
@@dimmacommunication They will not resume to sell to customers directly. They sent out an email which was pretty clear about that. Prices went up pretty fast after that...
@@hello.itsme.5635 I will not buy a Moritaka then 😃👍
I'm VERY interested to see what Honyaki Nakagawa-San delivers to KW. The one I have seen, I didn't notice any difference in his Hamon-wave, compared to other Honyaki-smiths.
We're very excited!
Here's what I don't understand about Japanese sharpening:
Convex grinds are quite popular on Japanese knives, but they grind on a traditional wheel, which naturally makes a hollow grind, not convex. I understand that they use a wrist technique to flip the blade to produce a convex grind on the wheel.
So... why not just use a belt sander? In Europe and the US, convex grinds are usually produced on belt sanders. It requires no special wrist flipping and will allow a consistent convex grind even if you don't have decades of experience or whatever.
That's a great question! Some makers are using belt sanders, but there's a few reasons most aren't. First, the big wheels have water running on the, so it helps to prevent overheating. It's also the established way that many makers have been using for decades, and it's the equipment they already have. Many makers have inherited their masters workshop, so they use a lot of the same tools.
We are seeing lots of young folks building new workshops and shake up the old ways of doing things, so you'll probably see more belt sanders in the future!
@@KnifewearKnives Cool, makes sense. A good belt sander ain't cheap.
FYI, they do make smaller belt sanders that can run wet... or even underwater.
I chased a metal flow for a while but after a year of wait i told my knife dealer let me grab something else for the money i paid. I really wanted a tetsujin but at this point I may want a takada no hamono more. I just really wanted a myojin sharpened blade.
Myojin-san's stuff is fantastic, we've been getting some incredible stuff in lately.
i am hoping to see some hitohira or kagekiyo
Perhaps next time!
I don't see Nakagawa in your catalogue... Why? :(
Hey, we love Nakagawa! We'll have some coming for our May Garage Sale!
Nakagawa-San...NO CONTEST!!!!!