As a blacksmith I exactly know what these guys feel. My industrial design diploma was about kitchen knives set inspired by traditional culture and crafts of Japan. It was sort of a tribute to Japanese blacksmiths as I resepct them badly. Even if I didn't met any of them. I hope one day I could go to Japan to meet at least one apperentice or master. Forging a working and beautiful tool out of raw material is very unique feeling and joy when you see it being used by someone is priceless. Great video, thank you for it.
@@dougabbott8261 yes but the point is to make good enough where is not that expensive and does the same job as the most expensive one and only last a little bit less time
@@m4ttyofficialchannel Yet these knives are expensive , extremely well made and if they are looked after properly probably would last generations . Cheap garbage items are filling the landfills and are false economy. Obviously a number of people disagree and prefer the cheaper is better mentality.
The fact that he lets people come and use them to try them out and says that knives are for living is such a wonderful attitude in what sometimes turns into knife snobbery,much love to this man and his company
Of all your videos, this one might be my new favorite. It's gratifying to watch true craftsmen perfecting their trade, indeed they are real-world Shokunin. Greg, the quality of this video is outstanding!
This channel is so underrated. Every video put out has such a high quality of production and you can tell of the love that was put into it. Also the topics themselves are very interesting. It's especially interesting to see a culture on the other side of the world from you. Even if you live in Japan, there is so much to learn about that you may not have known.
Love Ryusen Hamono knives! Very friendly and hospitable people as well. Had the opportunity to visit their new show room in Echizen city a year or so ago and it's beautiful. These are easily some of the most impressive knives we carry at our shop, fit and finish is second to none and they use Canadian wood for some of their handles which of course is super cool being a Canadian knife shop.
agreed. in the usa, its i wanna be the best athlete or artist and make millions doing it. in japan you gotta learn how to cook rice for 3 years just to become a sushi chef.
It just seems that they take great pride in theyre work and the quality of it. Its very satisfying to build things in my own experience. Loving what you do and really doing your best shows and makes working a much better and more enjoyable experience
美しくそしてNadhernaの創造の両方と現代性。 CELI SEDは、日本の鋼鉄と彼のマスターとシサラの地球の作品は、それが多くの人であるのでErpomPadláčekの友好的でユニークなものの一つであることを知っています。 SU 2は、Ket Ma氏と日本のティムの良好な価値のあるPracaとして、Cisar JapanのPOD保護を知っている世界のE-SOPまたはStano Place Planderに関する知識を販売しています。 私はAlchimiaによって作成されるつもりはなかったのではなかった:-)
I am a regular person who fell in love with Japanese knives after buying some for my brother who is a chef. I quickly learned about how great the hand made knives are and how easy it makes cooking. I have bought so many to support these makers as I believe in their passion and craft I love them and have been using mine for years now
@@borp6912 I fell in love with Masakage knives. I don’t know too much about them or who the smiths are that are currently there but they have always come feeling of supreme quality and have kept a very good edge with minimal sharpening
We have 3 Ryusen knives, I bought our first one in 2013 in Kappabashi. Absolutely amazing knife, we bought 2 more a year later on our next Japan trip. we use them every day and they are an amazing piece of kit, I could not even imagine going back to using anything else. We occasionally take them back with us to Japan to be re-honed and refreshed as I don't trust knife-sharpeners where we live (Australia) to be able to bring them back to factory spec. These knives are still used daily in 2020 and are just absolute perfection. Thanks for the video showing the process and the fact that Ryusen is bringing young people back into an amazing traditional Japanese trade/artform. :D
I hate to upset you but the best knives and swords are not made in Japan. Metal is only folded to remove impurities, if you use perfect clean alloy to begin with, then heat treat it to crystallize the steel structure, you end up with a far superior product.
As someone who makes knives, I always appreciate finding videos on Japanese knife making because they are usually pretty hush hush about actual information or are videos that are made for mass consumer audiences. Spent years pulling tidbits out of videos like this. It's interesting how differently they do things compared to bladesmiths in the West since we are taught not do or even fear doing some of the things Japanese bladesmiths do.
@@silvermediastudio using sandblasters with gloves that don't cover their wrists, neat little spins while using a grinding wheel, other interesting things...
Brilliant little film. I started using Japanese knives about two years ago and they are the best of the best. I especially liked the comment from the owner saying that the knives should be used for cooking and not just admired for their beauty
I'm so glad to see an ancient craft being passed on in the modern world. To see young people learning it completely step by step and dedicated to doing it well. That is rare anywhere you go in the world today. A well made knife is not only a beautiful work of art but also a highly precisioned functional tool. One that demands great care in its use and storage.
I thank you for your work. I am a chef and cook with love. I use my German knives as work horse because of their strength and durability and refer to my Japanese Knives as my happy knives. I use them for precise decoration on plates. Everyone in my kitchen believes that they joy of the consumer starts from the soil and the treatment of the animals and produce, the tools that we use to having love for each other and the food we make. Thank you very much for showing the same love in the work you do. Best quality from every element. Thank you very very much
“Lost money on cheap buying” is really true. No matter how good the quality, for those who do not need it, the appreciation is halved. (So you have to search around the world and find out who needs it)
I think knives are the worst example for these words.. Those knives are beautiful and I'd love to own one, but a decent 20$ or so stamped/grinded knife made of good steel and well sharpened will work just as fine if not better.
@@fededevi1985 I agree. While I deeply respect master knife craftsmen, most people don't need a masterpiece to cook with. Knives have so many variables and price points that "cheap buying" is very relative. I'm almost embarrassed to admit I just bought a Chinese knockoff of a Japanese style chef knife, of a type designed for western sales. While there are quality issues with Chinese knives like that, the difference in price brings it to a price point where I can afford it. It's simply not likely that I would spend $120 or more for a knife without some driving reason that I don't currently have.
@@fededevi1985 i'm a chef and honestly you have no idea what you're talking about, and you basically proved the original poster's point. it takes someone who actually uses their knife everyday and has a professional standard to live up to to appreciate the impact a decent knife has, all the way from the weight, how long the sharpness retains, to the handle, all of this, not just the sharpness itself. you could sharpen an expensive knife and a cheap knife with the same whetstone and get the same sharpness but this isn't the only metric knives are judged by. you everyday cooks could be using poor cutting techniques with horrible knives and never know what they are doing could be better so it is an issue of perspective. you could definitely get away with cooking at home with your $20 knife but please stop making people believe that you can get equivalent or better steel for $20, you are an idiot at worst or a liar at best. there is so much misinformation about cooking that the average person just doesn't know about. that your comment actually infuriates me lol.
@@ahverypro Oh I see do you study metallurgy or cutting theory at chef school. Do you know how much 'good steel' cost wholesale? What is a knife made of? A blade and a handle. For the blade you go from about 0.50c /kg for constructions steel to 10$/kg for the very fancy stuff. And to be honest fancy steels for knives are just that, fancy; and more of a matter of preference than performance. The price of the steel compared to the total price of the knife is negligible even for a 20$ knife. Now to the handle, handles of fancy knives are made of highly polished wood, normal knives are usually made of plastic, I bought a chef knife for 18E made with high carbon martensitic steel that have a high grip plastic handle which is 10 times better than any wood one and on top of that is 100 times cheaper to manufacture. Now for the actual manufacture process, hand made fancy knives are.. hand made. Forging and tempering and hardening steel is not easy if done manually. In automatic manufacturing processes you can have controlled induction hardening, work with pre-hardened sheets, stamping and stuff like that that works always in the same way and better than any hand made process. I do make custom knives with fancy steels, with handles with fancy woods, with fancy decorations and those knives are very fancy and cool, but my 18E knife with the plastic handle works just as well. Forging knives is fancy, cool and stupid. Making handles out of wood is fancy, cool and stupid. Making damscus decorations is fancy, cool and stupid. Using hand made knives is fancy, cool and stupid If you care more about fanciness than performance then you are fancy, cool and...
@@fededevi1985 You have no idea what you are talking about. " In automatic manufacturing processes you can have controlled induction hardening, *work with pre-hardened sheets, stamping and stuff like that* that works always in the same way and better than any hand made process." You would never work with pre-hardened anything cause of two reasons: 1) hardened steel is brittle so likely to crack if you try to stamp out blanks. 2) Hardened steel will use more abrasive to grind into shape. As for Forging being fancy... ruclips.net/video/6nCnh2L1_M4/видео.html $199 US forged mass-manufactured chef knives. ruclips.net/video/7nTBEbMQBGQ/видео.html Knife distributor explaining how to choose the proper Chef knife, from Cheap to Expensive.
This is why so many things from Japan are so beautiful and high quality. They revere their craft and art and dedicate their lives and their pride on their work. It's sad to hear when he spoke about all the master craftsmen that were around when he started that couldn't pass on their skill, knowledge and wisdom to new apprentices. Thank you for such an awesome video.
Even me Japanese, before watch this video I never thought about Japanese knives . I’m learning about old Japanese culture from your video haha Thank you making amazing video!!
No one is talking about the origin of steelmaking. These knives are clearly a tradition and culture of Japan that is connected from the tradition of Japanese sword making.
@poposmoko you mean modern techniques. some European techniques came from middle east. grinding the knives in a stone wheel without sparking is a Japanese technique.
I'd love to see interviews with other traditional Japanese knife makers, especially the smaller craftsmen doing top work. This is one of your videos that I return to frequently. Thank you.
Rather than the art dying out, it seems that others weren’t able to adapt to the new industrial environment whereas this man learned to adapt to the luxuries of knives
I absolutely love this one. I am a home chef and I believe Japan makes some of the best blades. I even follow their sharpening techniques with my whetstones. I hope you can come out with more content like this more often. Thank you
It's because they are using VG-10 and ATS314 steels... good stainless steels for knives, but not high carbon steels which are traditional, take a much finer edge, and have other attributes that draw the higher price.
This was such a great video!!! You’re my modern day “Mr. Rogers”!!!!!!! Thanks SO much for sharing this!!!! New respect for this centuries old hand craft!!!! And thank YOU for highlighting it!!!
I am delighted to hear that Ryusen provides a platform for their apprentice and workers to sell and display their own knives. The long term thinking here is phenomenol as a business. Providing your workers with a means to show off and directly earn from their skills gives them incentive to better craftsmen and and ultimately benefits all parties. The workers are incentivized to improve their skills and the company benefits from the improved skills and productivity.
Ever since i began cooking in earnest, it's been an honest dream of mine to own Japanese steel for my craft. It's one of the few things that makes a differene in the cooking experience and tangibly so. To see that they were struggling and the industry beginning to disappear made me very sad. To hear that this gentleman has almost struggled to take on the new applicants brought me great joy. Thank you for sharing such a wonderful story.
What an absolutely fantastic documentary. I had to share this with my community. Understanding the time and effort out into something so beautiful will always be worthwhile. Thanks for making this.
I just bought/ordered a hand crafted Japanese Gyuto. I can appreciate the effort they put into their work and the honor that comes with crafting a fine knife. Now I can see why they cost as much as they do. Thank you! Cant wait for it to arrive!!!
いつもこのチャンネルを楽しみにしています。今回も素晴らしい動画をありがとうございます。 日本人がキチンとした包丁を使わなくなって包丁産業が衰退していることは非常に残念なことです。家庭であれば砥ぎながら一生使えるのに。このように奮闘されている人々がいることを嬉しく思います。 このように英語で紹介されることでマーケットが世界に広がって、日本の刃物の良さを世界の人々に知ってもらえて大変ありがたいことです。 Thank you, Greg! I’m a regular viewer of yours and I appreciate this one a lot, too. It is a shame that Japanese ourselves are no longer in touch with proper knives, even though it lasts life long if you use it and sharpen it properly. It’s not expensive at all. I’m glad to know those people struggling to survive in this video. Thank you for sharing this video so that people all around the world will know how these workers put their effort into each one of knives and how good they are.
Japan is a land of islands with lots of difficulties with nature's calamities, but people of this country are amazing in their skills and expertise in various areas of work and living within troubles and still having survival skills is so wonderful. They are independent in their own ways. I can't express my gratitude for their nature of work and life in these lands and I don't have words to describe the people of Japan.
Ryusen Hamono is doing the smart thing that many of those katana makers 700 years ago had to do: changing to fit the times. When katanas were largely banned, many switched to knives and farming tools, and now that the traditional farming and knife market is dying out, they've got to broaden and shift.
13:30 "Going against the grain" - I see what you did there, Greg! Masutani-san's story was really interesting. I'm happy to see a traditional shokunin adapt to live with the times. What he was talking about for bladesmiths is happening all over to all these old crafts competing with industrial production.
My impression was that the whole local blade making industry was in a big decline previously. Like Masutani-san said, they went from 100 sickle makers to 1. However, what they did do was get together and make a blade making association, focusing on promoting the traditional way in which they make the blades. There are many local companies that are a part of this and this helped them revive www.echizenuchihamono.com/. But I honestly don't have any stats on how the local blade industry in Echizen (formerly called Takefu) is doing. Ryusen Hamono specifically went from OEM manufacturing to branding and improving their own knives, so they've successfully transitioned, that I do know.
@@LifeWhereImFrom I understand that they actually do something, they put effort in remaking their business, but when there's no competition left is expected that if there is sill consumers interested in that market their business will do well if the marketing reach them.
I love this video! I love learning about traditions of Japan. I love this company its hard work ethic, excitement to make the knives and learn new things and the fact that they get to sell their knives once a year. Great job.
The owner of this knife company is a very smart business man. Because he knows how to encourage his young apprentice so they can stay and make better knives in the future for his company.. Thank you.
Living in Japan seems to compel one to work hard when one sees the sincerity in which any job is undertaken versus the soulless commoditized production lines found most everywhere else. I know mass production is more bountiful but nowadays since even mass produced is making exaggerated tales to sell their $50 sponges its nice to know that somewhere there is still actual integrity behind the product wherein the producer would probably be offended if someone received something subpar. Very good video.
Thank you Eric for understanding the way the Japanese take pride in what they do. In America many items we use are made to not last and the quality ones are out out of reach. Also many who are in the blade sharpening business are not that great!The answer for me is to remove all my knives and shears and start over!
It seems like, over here, something being a "craft" is an excuse for its price to be high and quality to be poor. There's no doubt traditional crafts need to be preserved everywhere, but they shouldn't be preserved here as they are now.
@@citrusjuicebox Actually, I'm okay with people charging whatever they want for their crafts as long as it is the same value as they are asking for. If they mismatch their pricing to quality ratio, most people won't be returning customers. My issue is with this fake value that is instilled by labeling it "Made in the USA." We don't have a strong manufacturing culture anymore and therefore, less craftsmen, and less quality on average. I'm not saying US made items can't be good, but overall, American craftsmanship is weak.
Made in the USA label is tarnished with prison labor (the issue isn't that an incarcerated person made the goods, but that they aren't fairly compensated for their labor). Not all "made in USA" is prison labor, but knowing that native indentured servitude also gets the label is kind of spooky. I have more respect for items labeled crafted in Texas (or another specific state or even the city), and bonus points if I get to meet the actual artisan. Unfortunately you might be right on "overall, American craftsmanship is weak" since some of the goods I've acquired just aren't up to snuff in the long run. I've had hand crafted pottery that have microscopic cracks or break despite me being very careful about them, or soap bars that are much more aesthetic than actually useful.
I can understand where you're coming from, but i would argue that there are more skilled craftsmen that truly do exceptional work that you may be unaware of. I think that one of the biggest drivers of the perception of poor quality overpriced items Made in The USA is the popularity and ease of access of sites like Etsy and what not. While it is an outstanding tool to allow small time craftsmen to reach a larger audience, there is no traditional quality control to speak of. So people of disproportionate skill levels are all on an equal playing field. This is great in the fact that it creates a buyers market but it does mean that there are some people selling products priced similarly to what they have seen other like items sell for, even though their particular skills may not be equal to that product.
I have had one of these knives (240mm gyuto) for nearly 10 years, and it's phenomenal - such a joy to use. It's almost too sharp sometimes - I really need to take care the first few times I use it after I've sharpened it. Is it necessary to have such a fancy knife? Probably not. But it's such a beautiful piece of craftsmanship that it and my watch would be the only possessions I would save.froma fire. You can sharpen any knife to pretty much the same level, but this one has something extra. Seeing this video only makes me love it more
If you do, please get to know about the law in Japan for carrying knives. Look up Only in Japan where John explained it. iirc, anything longer than 5cm must be wrapped or you will get into trouble with the authorities.
Such a well crafted video Greg. Thanks for creating this. Those knives are, without a doubt, creme de la creme of knives. I'd love to see the art of creating katanas next.
Japanese and germans are the most reliable weapon manufacturers Dedication quality hardwork and perseverance towards the craft makes them undoubtfully the best
@@bytblaster I didn't mean this brand, I meant top of the line Japanese chef knives. The company that was interviewed is a mid range knife company. Not super expensive and not super cheap either.
Hand made ones like this are around a couple hundred and go on from there to over $1000. These particular knives are about $200 - $500. If a hand crafted one is important just do your research on the maker. However a perfectly good and enjoyable and beautiful Japanese made knife can be had for around $100 if you don't mind that more modern techniques were used.
Notice how the young kid being interviewed said "I leveled up my skills" a term used in gaming for progressing from level to level...older people say "improve or Progress" haha
I have two of their knives. They are now the only knives I will use (I am not a Chef). Thank you for visiting these wonderful Artists and sharing their story.
I have had the good fortune to be in contact with a bladesmith in Japan and have had them make several wonderful knives for my wife who loves to cook. The craftsmanship that goes into can be felt when you hold the knives and use them. My favorite is a boning knife that is slightly larger than usual but was essential when preparing our Thanksgiving turkey this year.
I got a little sad when they said all the younger apprentices tend to leave because of conditions. Sometimes the hardest things in life dont have a cut, the sport does it for you. It takes passion to tolerate a tough job
Outstanding documentary work. I especially like the fact that you inserted yourself into the process to illustrate how truly difficult the process of making their style of knife is. Well done, my friend.
I wouldn’t consider Ryusen a small firm tbh, they have stores throughout the world, but the way they do things still seems like the classic small time feel
I bought one of these knives a couple of weeks ago. I’m no great chef, but these days I go shopping for food looking for interesting things to cut up. And the knife feels so good in my hand.
Others: I make the best knives in the world. Japan: One day, I would like to make the best knife. Sometimes, humility itself is an art. Not everyone can do it.
idk... japanese tradition and craftsmenship always creates elegancy. these knives are beautiful! thanks again for another top-quality video! btw this must be the kindest/ nicest ceo i've ever seen or heard talking...what a calming voice. compared to some of my bosses/ managers i had over the years..night and day.
OMG!!!!!!!! Thanks so much for posting this about Japanese knives!!! I love Japanese knives and the craftsmen culture. (so hardcore!). I get to talk to a local businessman in the US who works with the Echizen knife makers and its so cool to see exposure and content about them and knives in general. 9:24 -- that place.
10:36 Does that left hand really need to be that close to the wheel or is he just flexing? Great video as usual, Greg. You don't spend too much time blabbering at the beginning (if not not at all) and I bet most of today's viewers appreciate that.
I think he's done it a couple of times, so he's safe. It's also very clear that the other side was blocked off. The spokes on the wheel seem to be at the bottom, so no worry of hitting. In short, yes he had to do it on that side, not a flex. It's also regular distance to a sharpening system of that kind..
You are being fooled by a an optical illusion of photography called compression. 3D represented in 2D makes things look flat and closer than they really are. The wheel is deep enough to accommodate his hand. Relax.
Loved the video. I like watches and this is quite similar in spirit how a watch is made. So much effort, dedication and skill is needed to make them and it's not so apparent. And like the watch industry, the future is probably in trying to sell the knives as premium luxury. It's really a shame that crafts like these are slowly dying out because you can't afford a living doing them. Even though in my opinion, these would be much more fulfilling than being a cashier in some supermarket.
some beautiful knives. I love to see old school techniques still used today to make quality products. It's really sad that so much of everything just isn't made by craftsmen anymore.
I was gifted a very fine Japanese chef knife a few years ago, it's a true pleasure to use this knife and I see no reason why I wont be able to pass it on to my daughter after I die. Of course I take very good care of all my knives, but I take extra care of this one in particular; it's NEVER left unclean, it's never just pitched into a sink where it will strike other knives. My knife is always kept sharp and the edge is 'stropped' regularly; just a few strokes on each side keeps it as sharp as a blade and ready to go......
CAPTIONS! Make sure turn them on if you don't speak Japanese :-)
hi there!
I've turned them on, but they're not showing :(
solved
If you can edit them, when talking about sickles you have "happneing"
I think having Shun proofread the subtitles is showing its signs XD
As a blacksmith I exactly know what these guys feel. My industrial design diploma was about kitchen knives set inspired by traditional culture and crafts of Japan. It was sort of a tribute to Japanese blacksmiths as I resepct them badly. Even if I didn't met any of them.
I hope one day I could go to Japan to meet at least one apperentice or master.
Forging a working and beautiful tool out of raw material is very unique feeling and joy when you see it being used by someone is priceless.
Great video, thank you for it.
I love how Japanese craftspeople refine everything to the highest level.
Often we focus too much on how cheap we can produce something and loose focus on how well we can make something. Cheaper is often not better.
@poposmoko abnormal
@@dougabbott8261 yes but the point is to make good enough where is not that expensive and does the same job as the most expensive one and only last a little bit less time
@@m4ttyofficialchannel Yet these knives are expensive , extremely well made and if they are looked after properly probably would last generations . Cheap garbage items are filling the landfills and are false economy. Obviously a number of people disagree and prefer the cheaper is better mentality.
Well this guy hasn't.
The fact that he lets people come and use them to try them out and says that knives are for living is such a wonderful attitude in what sometimes turns into knife snobbery,much love to this man and his company
Of all your videos, this one might be my new favorite. It's gratifying to watch true craftsmen perfecting their trade, indeed they are real-world Shokunin. Greg, the quality of this video is outstanding!
Agree! I want one of those now.
I'm Japanese Technical high school student. I enjoyed this video so much:)
This channel is so underrated. Every video put out has such a high quality of production and you can tell of the love that was put into it. Also the topics themselves are very interesting. It's especially interesting to see a culture on the other side of the world from you. Even if you live in Japan, there is so much to learn about that you may not have known.
2021: no longer underrated as it reached 1+ million subscribers 🎉🙌🎉🙌🎉🙌
Love Ryusen Hamono knives! Very friendly and hospitable people as well. Had the opportunity to visit their new show room in Echizen city a year or so ago and it's beautiful. These are easily some of the most impressive knives we carry at our shop, fit and finish is second to none and they use Canadian wood for some of their handles which of course is super cool being a Canadian knife shop.
The Japanese truly know the meaning of perfection and dedication
6:24 we need to appreciate the flip.
i was litterally typing this exact comment out lol. Buttery smooth
@@brittanyroessler7156 looks like a videogame lol
Japanese man..anime is in their blood.
@@deekshithka1562 Japanese men* (plural)
"One day I would like to make the best knives in the world" says a lot about the work culture, the employee and Japan
agreed. in the usa, its i wanna be the best athlete or artist and make millions doing it. in japan you gotta learn how to cook rice for 3 years just to become a sushi chef.
It just seems that they take great pride in theyre work and the quality of it. Its very satisfying to build things in my own experience. Loving what you do and really doing your best shows and makes working a much better and more enjoyable experience
Yeah, in Croatia its all about: "when we gonna grab some coffe?"
Great knifes
美しくそしてNadhernaの創造の両方と現代性。 CELI SEDは、日本の鋼鉄と彼のマスターとシサラの地球の作品は、それが多くの人であるのでErpomPadláčekの友好的でユニークなものの一つであることを知っています。 SU 2は、Ket Ma氏と日本のティムの良好な価値のあるPracaとして、Cisar JapanのPOD保護を知っている世界のE-SOPまたはStano Place Planderに関する知識を販売しています。 私はAlchimiaによって作成されるつもりはなかったのではなかった:-)
I say he's delusional! There's no such thing!
Bought a set of knives from Ryusen a few months back. Best set of knives I've ever spent money on.
Japanese perfection, dedication and pride. Love it
Love how he allows them to sell their own knives once a year. That it’ll incentivize them for the next year, that’s awesome!
I am a regular person who fell in love with Japanese knives after buying some for my brother who is a chef. I quickly learned about how great the hand made knives are and how easy it makes cooking. I have bought so many to support these makers as I believe in their passion and craft I love them and have been using mine for years now
Who are your favorite blacksmiths?
@@borp6912 I fell in love with Masakage knives. I don’t know too much about them or who the smiths are that are currently there but they have always come feeling of supreme quality and have kept a very good edge with minimal sharpening
We have 3 Ryusen knives, I bought our first one in 2013 in Kappabashi. Absolutely amazing knife, we bought 2 more a year later on our next Japan trip. we use them every day and they are an amazing piece of kit, I could not even imagine going back to using anything else. We occasionally take them back with us to Japan to be re-honed and refreshed as I don't trust knife-sharpeners where we live (Australia) to be able to bring them back to factory spec. These knives are still used daily in 2020 and are just absolute perfection.
Thanks for the video showing the process and the fact that Ryusen is bringing young people back into an amazing traditional Japanese trade/artform. :D
today "made in Japan" is synonymus for exellent engeneering, quality and craftmanship - and for hand-made goods that are like no others...
bro.. have you seen the scissors? haha
@@thepopeofkeke i have ;)
I hate to upset you but the best knives and swords are not made in Japan. Metal is only folded to remove impurities, if you use perfect clean alloy to begin with, then heat treat it to crystallize the steel structure, you end up with a far superior product.
But "made in China" still has the best qualities...
@@tombobtail7706 He didn't say Japanses knives or swords are the best. Carefully read his comment again dude.
As someone who makes knives, I always appreciate finding videos on Japanese knife making because they are usually pretty hush hush about actual information or are videos that are made for mass consumer audiences. Spent years pulling tidbits out of videos like this. It's interesting how differently they do things compared to bladesmiths in the West since we are taught not do or even fear doing some of the things Japanese bladesmiths do.
It echoes Western vs Eastern knife etiquette, Western blade skills are much, much different than Eastern
Hmm... and what specifically do western bladesmiths "fear" doing, that Japanese bladesmiths do?
@@silvermediastudio using sandblasters with gloves that don't cover their wrists, neat little spins while using a grinding wheel, other interesting things...
@@mr.youtube1653 uhhhh... Okay Beavis
@@silvermediastudio my replies probably confused you, i read your comment wrong and thought you were some japanophile. sorry.
Brilliant little film. I started using Japanese knives about two years ago and they are the best of the best. I especially liked the comment from the owner saying that the knives should be used for cooking and not just admired for their beauty
My G Takumi out here leveling up like a true boss. These knives look amazing, big props to the company training and attracting young craftsman!
I'm so glad to see an ancient craft being passed on in the modern world. To see young people learning it completely step by step and dedicated to doing it well. That is rare anywhere you go in the world today. A well made knife is not only a beautiful work of art but also a highly precisioned functional tool. One that demands great care in its use and storage.
This makes me to remember my childhood days hearing the machineries, my dads work is spring making includes metal working.
I thank you for your work. I am a chef and cook with love. I use my German knives as work horse because of their strength and durability and refer to my Japanese Knives as my happy knives. I use them for precise decoration on plates. Everyone in my kitchen believes that they joy of the consumer starts from the soil and the treatment of the animals and produce, the tools that we use to having love for each other and the food we make. Thank you very much for showing the same love in the work you do. Best quality from every element. Thank you very very much
“Lost money on cheap buying” is really true.
No matter how good the quality, for those who do not need it, the appreciation is halved.
(So you have to search around the world and find out who needs it)
I think knives are the worst example for these words..
Those knives are beautiful and I'd love to own one, but a decent 20$ or so stamped/grinded knife made of good steel and well sharpened will work just as fine if not better.
@@fededevi1985 I agree.
While I deeply respect master knife craftsmen, most people don't need a masterpiece to cook with.
Knives have so many variables and price points that "cheap buying" is very relative.
I'm almost embarrassed to admit I just bought a Chinese knockoff of a Japanese style chef knife, of a type designed for western sales.
While there are quality issues with Chinese knives like that, the difference in price brings it to a price point where I can afford it. It's simply not likely that I would spend $120 or more for a knife without some driving reason that I don't currently have.
@@fededevi1985 i'm a chef and honestly you have no idea what you're talking about, and you basically proved the original poster's point.
it takes someone who actually uses their knife everyday and has a professional standard to live up to to appreciate the impact a decent knife has, all the way from the weight, how long the sharpness retains, to the handle, all of this, not just the sharpness itself. you could sharpen an expensive knife and a cheap knife with the same whetstone and get the same sharpness but this isn't the only metric knives are judged by. you everyday cooks could be using poor cutting techniques with horrible knives and never know what they are doing could be better so it is an issue of perspective.
you could definitely get away with cooking at home with your $20 knife but please stop making people believe that you can get equivalent or better steel for $20, you are an idiot at worst or a liar at best. there is so much misinformation about cooking that the average person just doesn't know about. that your comment actually infuriates me lol.
@@ahverypro Oh I see do you study metallurgy or cutting theory at chef school. Do you know how much 'good steel' cost wholesale? What is a knife made of? A blade and a handle. For the blade you go from about 0.50c /kg for constructions steel to 10$/kg for the very fancy stuff. And to be honest fancy steels for knives are just that, fancy; and more of a matter of preference than performance.
The price of the steel compared to the total price of the knife is negligible even for a 20$ knife.
Now to the handle, handles of fancy knives are made of highly polished wood, normal knives are usually made of plastic, I bought a chef knife for 18E made with high carbon martensitic steel that have a high grip plastic handle which is 10 times better than any wood one and on top of that is 100 times cheaper to manufacture.
Now for the actual manufacture process, hand made fancy knives are.. hand made. Forging and tempering and hardening steel is not easy if done manually. In automatic manufacturing processes you can have controlled induction hardening, work with pre-hardened sheets, stamping and stuff like that that works always in the same way and better than any hand made process.
I do make custom knives with fancy steels, with handles with fancy woods, with fancy decorations and those knives are very fancy and cool, but my 18E knife with the plastic handle works just as well.
Forging knives is fancy, cool and stupid.
Making handles out of wood is fancy, cool and stupid.
Making damscus decorations is fancy, cool and stupid.
Using hand made knives is fancy, cool and stupid
If you care more about fanciness than performance then you are fancy, cool and...
@@fededevi1985 You have no idea what you are talking about. " In automatic manufacturing processes you can have controlled induction hardening, *work with pre-hardened sheets, stamping and stuff like that*
that works always in the same way and better than any hand made process."
You would never work with pre-hardened anything cause of two reasons:
1) hardened steel is brittle so likely to crack if you try to stamp out blanks.
2) Hardened steel will use more abrasive to grind into shape.
As for Forging being fancy... ruclips.net/video/6nCnh2L1_M4/видео.html $199 US forged mass-manufactured chef knives.
ruclips.net/video/7nTBEbMQBGQ/видео.html Knife distributor explaining how to choose the proper Chef knife, from Cheap to Expensive.
This is why so many things from Japan are so beautiful and high quality. They revere their craft and art and dedicate their lives and their pride on their work. It's sad to hear when he spoke about all the master craftsmen that were around when he started that couldn't pass on their skill, knowledge and wisdom to new apprentices. Thank you for such an awesome video.
Even me Japanese, before watch this video I never thought about Japanese knives . I’m learning about old Japanese culture from your video haha Thank you making amazing video!!
No one is talking about the origin of steelmaking.
These knives are clearly a tradition and culture of Japan that is connected from the tradition of Japanese sword making.
@poposmoko you mean modern techniques. some European techniques came from middle east. grinding the knives in a stone wheel without sparking is a Japanese technique.
自分の文化をちゃんと勉強して下さいね。(笑)
@@John_Lofgren はい、ちゃんと勉強します！ありがとう！笑
poposmoko how did you know?
I'd love to see interviews with other traditional Japanese knife makers, especially the smaller craftsmen doing top work. This is one of your videos that I return to frequently. Thank you.
Rather than the art dying out, it seems that others weren’t able to adapt to the new industrial environment whereas this man learned to adapt to the luxuries of knives
Yes. Lots of consumers seek out high quality handmade products around the world.
I absolutely love this one. I am a home chef and I believe Japan makes some of the best blades. I even follow their sharpening techniques with my whetstones.
I hope you can come out with more content like this more often. Thank you
I went to their website, and it's jaw dropping how affordable these knives are for the amount of labor put into them.
It's because they are using VG-10 and ATS314 steels... good stainless steels for knives, but not high carbon steels which are traditional, take a much finer edge, and have other attributes that draw the higher price.
I must have a small amount of pocket change. The letter openers on the website were $260+.
The Japanese craftsmen like this are second to none!!!
So much dedication, so that we all can cook with a nice tool.
Thank you dear Japanese people for inventing the good knife making process !
This was such a great video!!! You’re my modern day “Mr. Rogers”!!!!!!! Thanks SO much for sharing this!!!! New respect for this centuries old hand craft!!!! And thank YOU for highlighting it!!!
I am delighted to hear that Ryusen provides a platform for their apprentice and workers to sell and display their own knives. The long term thinking here is phenomenol as a business. Providing your workers with a means to show off and directly earn from their skills gives them incentive to better craftsmen and and ultimately benefits all parties. The workers are incentivized to improve their skills and the company benefits from the improved skills and productivity.
Ever since i began cooking in earnest, it's been an honest dream of mine to own Japanese steel for my craft. It's one of the few things that makes a differene in the cooking experience and tangibly so.
To see that they were struggling and the industry beginning to disappear made me very sad.
To hear that this gentleman has almost struggled to take on the new applicants brought me great joy.
Thank you for sharing such a wonderful story.
What an absolutely fantastic documentary. I had to share this with my community. Understanding the time and effort out into something so beautiful will always be worthwhile.
Thanks for making this.
I just bought/ordered a hand crafted Japanese Gyuto. I can appreciate the effort they put into their work and the honor that comes with crafting a fine knife. Now I can see why they cost as much as they do. Thank you! Cant wait for it to arrive!!!
いつもこのチャンネルを楽しみにしています。今回も素晴らしい動画をありがとうございます。
日本人がキチンとした包丁を使わなくなって包丁産業が衰退していることは非常に残念なことです。家庭であれば砥ぎながら一生使えるのに。このように奮闘されている人々がいることを嬉しく思います。
このように英語で紹介されることでマーケットが世界に広がって、日本の刃物の良さを世界の人々に知ってもらえて大変ありがたいことです。
Thank you, Greg! I’m a regular viewer of yours and I appreciate this one a lot, too.
It is a shame that Japanese ourselves are no longer in touch with proper knives, even though it lasts life long if you use it and sharpen it properly. It’s not expensive at all. I’m glad to know those people struggling to survive in this video.
Thank you for sharing this video so that people all around the world will know how these workers put their effort into each one of knives and how good they are.
Japan is a land of islands with lots of difficulties with nature's calamities, but people of this country are amazing in their skills and expertise in various areas of work and living within troubles and still having survival skills is so wonderful. They are independent in their own ways. I can't express my gratitude for their nature of work and life in these lands and I don't have words to describe the people of Japan.
"If you like it you teach yourself. If you don't like it others will teach you."
The quality of this video is fantastic. This is the kind of work I would expect out of a PBS or History Channel documentary.
Great video. And happy to see that "the old ways" are still being taught to younger generation.
Ryusen Hamono is doing the smart thing that many of those katana makers 700 years ago had to do: changing to fit the times. When katanas were largely banned, many switched to knives and farming tools, and now that the traditional farming and knife market is dying out, they've got to broaden and shift.
Such an amazing blend of old and new. The fact that he keeps the base concept and uses as few modern tools as possible.... just... #JawDropped
I have 3 ryusen knives in my kitchen, and while they are a bit pricey, they are by far the best knives I have ever purchased.
13:30 "Going against the grain" - I see what you did there, Greg!
Masutani-san's story was really interesting. I'm happy to see a traditional shokunin adapt to live with the times. What he was talking about for bladesmiths is happening all over to all these old crafts competing with industrial production.
This one business is growing, but for me this is because everyone else closed. It's just getting the lost business in one place instead of expanding.
My impression was that the whole local blade making industry was in a big decline previously. Like Masutani-san said, they went from 100 sickle makers to 1. However, what they did do was get together and make a blade making association, focusing on promoting the traditional way in which they make the blades. There are many local companies that are a part of this and this helped them revive www.echizenuchihamono.com/. But I honestly don't have any stats on how the local blade industry in Echizen (formerly called Takefu) is doing. Ryusen Hamono specifically went from OEM manufacturing to branding and improving their own knives, so they've successfully transitioned, that I do know.
@@LifeWhereImFrom I understand that they actually do something, they put effort in remaking their business, but when there's no competition left is expected that if there is sill consumers interested in that market their business will do well if the marketing reach them.
When he was cutting the paper!!! So satisfying. Can watch a whole video on that
This is what kind of episode I was waiting for so much, some documental but still entertaining with interesting camera angles. Thx so much
These knives have souls. I hope they will continue doing this for a long time.
I love this video! I love learning about traditions of Japan. I love this company its hard work ethic, excitement to make the knives and learn new things and the fact that they get to sell their knives once a year. Great job.
The Japanese are such humble people. Love seeing this stuff.
i love japan so much, everything they do is articulated in everyway, even food!
The owner of this knife company is a very smart business man. Because he knows how to encourage his young apprentice so they can stay and make better knives in the future for his company..
Thank you.
Living in Japan seems to compel one to work hard when one sees the sincerity in which any job is undertaken versus the soulless commoditized production lines found most everywhere else. I know mass production is more bountiful but nowadays since even mass produced is making exaggerated tales to sell their $50 sponges its nice to know that somewhere there is still actual integrity behind the product wherein the producer would probably be offended if someone received something subpar. Very good video.
Thank you Eric for understanding the way the Japanese take pride in what they do. In America many items we use are made to not last and the quality ones are out out of reach. Also many who are in the blade sharpening business are not that great!The answer for me is to remove all my knives and shears and start over!
What do I love about the Japanese? Every craft is a labor of love and a work of art.
Traditional crafts where I'm from has evolved so much it's basically a scam that we called MiUSA. On a side note, I bet Jun would love this video.
It seems like, over here, something being a "craft" is an excuse for its price to be high and quality to be poor. There's no doubt traditional crafts need to be preserved everywhere, but they shouldn't be preserved here as they are now.
@@citrusjuicebox Actually, I'm okay with people charging whatever they want for their crafts as long as it is the same value as they are asking for. If they mismatch their pricing to quality ratio, most people won't be returning customers. My issue is with this fake value that is instilled by labeling it "Made in the USA." We don't have a strong manufacturing culture anymore and therefore, less craftsmen, and less quality on average. I'm not saying US made items can't be good, but overall, American craftsmanship is weak.
Made in the USA label is tarnished with prison labor (the issue isn't that an incarcerated person made the goods, but that they aren't fairly compensated for their labor). Not all "made in USA" is prison labor, but knowing that native indentured servitude also gets the label is kind of spooky.
I have more respect for items labeled crafted in Texas (or another specific state or even the city), and bonus points if I get to meet the actual artisan. Unfortunately you might be right on "overall, American craftsmanship is weak" since some of the goods I've acquired just aren't up to snuff in the long run. I've had hand crafted pottery that have microscopic cracks or break despite me being very careful about them, or soap bars that are much more aesthetic than actually useful.
I can understand where you're coming from, but i would argue that there are more skilled craftsmen that truly do exceptional work that you may be unaware of. I think that one of the biggest drivers of the perception of poor quality overpriced items Made in The USA is the popularity and ease of access of sites like Etsy and what not. While it is an outstanding tool to allow small time craftsmen to reach a larger audience, there is no traditional quality control to speak of. So people of disproportionate skill levels are all on an equal playing field. This is great in the fact that it creates a buyers market but it does mean that there are some people selling products priced similarly to what they have seen other like items sell for, even though their particular skills may not be equal to that product.
Hah jun! His knife skills are amazing!
What fabulous art! Thank you all for the pleasure of watching you create!
I have had one of these knives (240mm gyuto) for nearly 10 years, and it's phenomenal - such a joy to use. It's almost too sharp sometimes - I really need to take care the first few times I use it after I've sharpened it. Is it necessary to have such a fancy knife? Probably not. But it's such a beautiful piece of craftsmanship that it and my watch would be the only possessions I would save.froma fire. You can sharpen any knife to pretty much the same level, but this one has something extra. Seeing this video only makes me love it more
I love the resurgence of Blacksmithing and Bladesmithing in the world. As well as a renewed love in Handmade quality!!
I'm looking forward to buying a knife (or 2!) when I travel to Japan.
If you do, please get to know about the law in Japan for carrying knives. Look up Only in Japan where John explained it. iirc, anything longer than 5cm must be wrapped or you will get into trouble with the authorities.
I finally bought 2 of these. A nakiri and a petty. Really looking forward to receiving and using them.
Such a well crafted video Greg. Thanks for creating this. Those knives are, without a doubt, creme de la creme of knives. I'd love to see the art of creating katanas next.
excuse me...well *crafted* ?
These videos ... just keep getting better.
This is absolutely beautiful. Such a profound experience.
I admire their hardwork, craftmanship and talking about how they put life in their knives, making connection. Thats Japan for you. Awesome!
All the dedication, time and learning process to make these beautiful knives ♥️
this video just helps motivate me to make my next kitchen knife! I am gradually getting my collection started!
Japanese and germans are the most reliable weapon manufacturers
Dedication quality hardwork and perseverance towards the craft makes them undoubtfully the best
quality craftsmanship will never go out of fashion.
My sisters boyfriend (now father of their first child) loves cooking...If/when they get married I now know what I will get as a present, thanks :)
Prices are eye watering tho.
just expect to pay upwards of $5,000 USD to get a high quality one. A low quality will cost you around $1000.
@@JackManic1984 That is not true. Check their prices online.
@@bytblaster I didn't mean this brand, I meant top of the line Japanese chef knives. The company that was interviewed is a mid range knife company. Not super expensive and not super cheap either.
Hand made ones like this are around a couple hundred and go on from there to over $1000. These particular knives are about $200 - $500. If a hand crafted one is important just do your research on the maker. However a perfectly good and enjoyable and beautiful Japanese made knife can be had for around $100 if you don't mind that more modern techniques were used.
A very well produced video and I enjoyed watching the entire 15minutes. Appreciate it.
Notice how the young kid being interviewed said "I leveled up my skills" a term used in gaming for progressing from level to level...older people say "improve or Progress" haha
@@andyworm8526 Health Bar Appears
Takumi, Blade Of The Thousandth Dragon
I have two of their knives. They are now the only knives I will use (I am not a Chef). Thank you for visiting these wonderful Artists and sharing their story.
I love your channel! I've been watching it since 2016
Thanks!
Wow, nice to see a family tradition and business being carried on with all the craftsmanship, excellent!
This was very cool! I will try and go there next time I am in Japan. I have one Japanese knife in my kitchen.....the favorite!
I have had the good fortune to be in contact with a bladesmith in Japan and have had them make several wonderful knives for my wife who loves to cook. The craftsmanship that goes into can be felt when you hold the knives and use them. My favorite is a boning knife that is slightly larger than usual but was essential when preparing our Thanksgiving turkey this year.
I like the guy who referred to his practice as “leveling up” really shows how ingrained rpgs are in the culture there
It is the other way around, games are imitating/taking from real life. I don't think RPGs exists 700 years ago.
@@zam023 what he meant is the term "level up" itself. that's a gaming term.
This is cool how young people are joining in and of course very cool how they have managed to keep their company profitable!
what a huge honour to be invited to making the first step! amazing video-thanks!
I got a little sad when they said all the younger apprentices tend to leave because of conditions. Sometimes the hardest things in life dont have a cut, the sport does it for you.
It takes passion to tolerate a tough job
Outstanding documentary work. I especially like the fact that you inserted yourself into the process to illustrate how truly difficult the process of making their style of knife is. Well done, my friend.
I remember watching the anime "TORIKO" with chief Komatsu and making his new knife.
I love how Japan has these small firms still. If I could afford it my knives would all be these... Magical works of art, every one.
I wouldn’t consider Ryusen a small firm tbh, they have stores throughout the world, but the way they do things still seems like the classic small time feel
if u kno how to cook, having an expensive quality knife feels Absolutely wonderful.
I bought one of these knives a couple of weeks ago. I’m no great chef, but these days I go shopping for food looking for interesting things to cut up. And the knife feels so good in my hand.
Others: I make the best knives in the world.
Japan: One day, I would like to make the best knife.
Sometimes, humility itself is an art. Not everyone can do it.
idk... japanese tradition and craftsmenship always creates elegancy. these knives are beautiful! thanks again for another top-quality video! btw this must be the kindest/ nicest ceo i've ever seen or heard talking...what a calming voice. compared to some of my bosses/ managers i had over the years..night and day.
Absolutely fascinating - thank you for the video!
OMG!!!!!!!! Thanks so much for posting this about Japanese knives!!! I love Japanese knives and the craftsmen culture. (so hardcore!). I get to talk to a local businessman in the US who works with the Echizen knife makers and its so cool to see exposure and content about them and knives in general. 9:24 -- that place.
I had no idea that Japanese people could make those knives, even though it is hard and tough job but as long as they are happy to do this job.
that flip at 6:24 🙌🏻 those knives are beautiful, i want to buy one
Beautiful blades wish I can afford them.
The knifes and that show room are absolutely Stunning, the dragon artwork on the wall is just gorgeous! Love the style
10:36 Does that left hand really need to be that close to the wheel or is he just flexing?
Great video as usual, Greg. You don't spend too much time blabbering at the beginning (if not not at all) and I bet most of today's viewers appreciate that.
He could have done it from other side , it was a flex
I think he's done it a couple of times, so he's safe. It's also very clear that the other side was blocked off. The spokes on the wheel seem to be at the bottom, so no worry of hitting. In short, yes he had to do it on that side, not a flex. It's also regular distance to a sharpening system of that kind..
That wheel isn't going to rip your arm, spokes are far away. A light touch won't do any harm
You are being fooled by a an optical illusion of photography called compression. 3D represented in 2D makes things look flat and closer than they really are. The wheel is deep enough to accommodate his hand. Relax.
this is the first comment i've read so far that brings up how dangerous their grinding technique is. bruh
Great immersed video. Thank you. I love authentic knives, Chef's tools. And this is the reason why.
Loved the video. I like watches and this is quite similar in spirit how a watch is made. So much effort, dedication and skill is needed to make them and it's not so apparent.
And like the watch industry, the future is probably in trying to sell the knives as premium luxury.
It's really a shame that crafts like these are slowly dying out because you can't afford a living doing them. Even though in my opinion, these would be much more fulfilling than being a cashier in some supermarket.
some beautiful knives. I love to see old school techniques still used today to make quality products. It's really sad that so much of everything just isn't made by craftsmen anymore.
A stamping machine and arc welding, very traditional indeed xD
I was gifted a very fine Japanese chef knife a few years ago, it's a true pleasure to use this knife and I see no reason why I wont be able to pass it on to my daughter after I die. Of course I take very good care of all my knives, but I take extra care of this one in particular; it's NEVER left unclean, it's never just pitched into a sink where it will strike other knives. My knife is always kept sharp and the edge is 'stropped' regularly; just a few strokes on each side keeps it as sharp as a blade and ready to go......