id love a channel or a site that breaks down kitchen knife steels in greater detail.... i hear hap40 is incredible, but also might only be the flavour of the hour..
its a bizarre steel choice for a kitchen knife. there's a reason literally no one other than these guys uses or promotes its use. its the only steel you will find in a kitchen knife that can not easily be maintained with regular abrasives. it also barely has more "edge retention" than something like SG2, but unlike SG2 it's not stainless, not easy to maintain, and critically it's not common meaning you only have very few knives to choose from in this steel, and almost all of them are meh. Whereas for less money you can choose between 1000000 different excellent blades in a common steel actually intended for kitchen knives like SG2.
Love your videos! I am thinking of upgrading from my MAC to a 240mm gyuto and a lot of my narrowed down choices are knives that you have done videos on. I would love the Takeda AS stainless clad 250mm but it is out of my price range. Between the Richmond Laser AS 240, Kohetsu AS 240, and Kohetsu HAP40 240, which do you like the best and would recommend? Are there others within this price range that you like better?
Hey man. What combination of stones did you use for the Hap40. I see a felt stop and a leather also? And you share the whole progression of sharpening and is used some paste or something? How would this do with Shaptons? Thanks
thats clearly an 800 chosera followed by 5k chosera. it says it right in the video. then he uses the leather likely loaded with something like 1 um diamond. I don't suggest you buy this knife or follow any of that.
Noob question :) I have heard many good reviews on Choseras and Besters? Which ones would you recommend for someone first getting into Japanese waterstone sharpening? Awesome videos BTW! Keep 'em coming.
What is the point of getting a santoku when a gyuto is much more useful? The design of the santoku is really just a fad that has faded, but many housewives still use today. The short length and sheep's foot tip limit it's uses. A gyuto is a much better buy.
@@UmarRosyad for small prep its great if you have a santoku with flattish edge profile..I love to chop downwards rather than moving back and forth...they are better fit small cutting boards too
id love a channel or a site that breaks down kitchen knife steels in greater detail.... i hear hap40 is incredible, but also might only be the flavour of the hour..
its a bizarre steel choice for a kitchen knife. there's a reason literally no one other than these guys uses or promotes its use. its the only steel you will find in a kitchen knife that can not easily be maintained with regular abrasives. it also barely has more "edge retention" than something like SG2, but unlike SG2 it's not stainless, not easy to maintain, and critically it's not common meaning you only have very few knives to choose from in this steel, and almost all of them are meh. Whereas for less money you can choose between 1000000 different excellent blades in a common steel actually intended for kitchen knives like SG2.
Love your videos! I am thinking of upgrading from my MAC to a 240mm gyuto and a lot of my narrowed down choices are knives that you have done videos on. I would love the Takeda AS stainless clad 250mm but it is out of my price range.
Between the Richmond Laser AS 240, Kohetsu AS 240, and Kohetsu HAP40 240, which do you like the best and would recommend? Are there others within this price range that you like better?
Hey man. What combination of stones did you use for the Hap40. I see a felt stop and a leather also? And you share the whole progression of sharpening and is used some paste or something? How would this do with Shaptons? Thanks
thats clearly an 800 chosera followed by 5k chosera. it says it right in the video. then he uses the leather likely loaded with something like 1 um diamond. I don't suggest you buy this knife or follow any of that.
Awesome videos, what's your video setup & how do you add the music? Would like to start making some videos.
Awsome music, awsome video, like always!!!!👍
Noob question :) I have heard many good reviews on Choseras and Besters? Which ones would you recommend for someone first getting into Japanese waterstone sharpening? Awesome videos BTW! Keep 'em coming.
Any suggestion for other 240mm knife brands and comparison??? thank you
whats your favorite gyuto you've touched hands down. Just pure cutter wise. interested to know hah.
how is that sharp looking edge on the bolster?
How much this knife
Music?
Edit URL pls - add
I can't open link from mobile.
Theres no way in god's green earth you can sharpen hap40 on a chosera 800...
I like the knife, I hate the music.
I muted straight away!
What is the point of getting a santoku when a gyuto is much more useful? The design of the santoku is really just a fad that has faded, but many housewives still use today. The short length and sheep's foot tip limit it's uses. A gyuto is a much better buy.
Different knives different jobs
Agreed. But i don't know somehow my wife more like to use Santoku.
Because smaller size and more light weight
@@UmarRosyad for small prep its great if you have a santoku with flattish edge profile..I love to chop downwards rather than moving back and forth...they are better fit small cutting boards too