wow they are some pieces of art . i have been a chef for the last 26 years and i don't think i have ever seen anything as beautiful in my entire career .
knife sharpening norway I have Takeda iron clad 240 and a stainless clad 270. Never had trouble with wedging, even in carrots or sweet potatoes.They’re actually thinner than my Konosuke HD k-tip. It is the nature of completely handmade knives to vary from sample to sample, though.
the samurai sword makers had to make a living after sword carrying was banned by the emperor. Hence the diversification of sword making to knife making which goes quite well with sushi making.....
I just want to clarify the difference between San Mai (sandwiching a high carbon steel(blue steel) with a stainless steel) and Damascus steel. modern Damascus(Pattern-weld) steel has absolutely no function and is merely done for form and esthetics. while, San Mai steel is more for function rather than form. blue steel or any high carbon steel for than matter is vulnerable to Iron Oxidation(rust) so by sandwiching it with a stainless steel which is resistant to iron oxidation(rust) it helps prevent the high carbon steel in the center from rusting because very little of the steel is exposed. now I'm sure you already know this, but i just wanted to clarify it case someone doesn't
agree. And very very very few knife makers and almost no commercial knife makers make their own Damascus. Most buy it premade and stamp or laser cut the knife, then weld or pin on a bolster. In the old days, and in some custom makers, it meant extra hand labor. Now it's mostly just looks.
My wife is sitting next to me playing games on her phone and I'm watching you on her tablet and then you pull out the 3rd knife and I loudly give phrase to the Lord with a WOW at the end of it. It startled her and she said what is it and I show her what I'm looking at. Now being junior to my 65 years of age which I can not give her age out of survival of ones self I can say she is an excellent cook but she has no appreciation of great craftsmanship and quality except when she looks at me. And when she looked and said that's nice I said nice that's INFREAKINGCRETABLE! Thank You JCB.
My god Ryky. Those are just out of this world. I completely understand what you mean about being in the presence of something so special and so perfectly crafted, something that took generations worth of knowledge to create. I recently got into knives and knife sharpening as a result of finding your channel and I hope one day to be able to own a knife as special as even the first two in this video.
A common difference between knives and swords is that knives lack a mild steel core, which helps prevent the sword from snapping under strain. This allows the knives to be made thinner. Using knives as swords increases the odds of the knife snapping and bits of steel ending up in places you don't want them.
I stumbled upon your channel quite by accident but I am glad I did. I myself am a geek when it comes to 3D Printing, Electronics, Technology and when I get my hands on something new and amazing I get that feeling, that chemical, dopamine I believe it is, that makes my hands shake a little, my heart beat rise, the excitement, the anticipation. I recognized all of that in your video and while I know absolutely NOTHING about knives, your passion for it is so strong I got to have that little rush for myself. Great Video. Now maybe I can find one of your videos to help me sharpen my wal-mart knives enough to actually cut through the skin of a tomato.....
Why are the 2 long "Mystery Sharpened" ones only sharp on one side? one side is flat, the other is ground to an edge. ? In my experience, thet makes the cuts curve, or deflect. Maybe that is whats needed for preparing Sushi ?
I should have posted that a MSE knife is my "dream knife" in the video when he asked us what our dream knife was. LOL OK Jack, just so long as it's not a crapco knife. "dream knife" is really a nightmare.
what is the length of the Sakimaru blade please, is it 28 cm or 30 cm? i am looking for a Saya, unfortunately when i see Sayas for sale it is written 30 cm but in fact a 30 cm Yanagiba can not fit.
great un boxing! This answered one of my questions that I asked on mar 2018. Yes human hands actually sharpen the blades. WOW..... I would love to meet and greet the 'god of the edge'.
Just ordered the turugi yanagi . Can’t wait to get it pricey but I like the sword look. Their customer service very nice and informative. /love it’s my 2nd ordered Ps... sushi chef you be in love with their limited edition yanagiba.
Always find it interesting when the yanagiba/takobiki is called a "sushi knife". I mean yeah it's used for making nigiri sushi toppings, but it's primary function is sashimi, and there is actually a "sushi knife", which is a large thin nakiri dedicated to cutting maki rolls. 1:26 I won't call Sakai Takayuki a "traditional Japanese brand", because they are a very young brand. Not saying their products are bad, they've got many good (and famous) smiths, and the fit and finish of their knives are superb. They really know the market well, and push several lines for different audiences. 8:04 Handles were meant to be replaced, especially when used in sashimi/sushi preparation (knife subjected to wet and dry cycles), which is why there isn't a great emphasis on handles with traditional Japanese knives. This is changing due to modern materials/techniques (stabilised wood), but the mentality is still there and it still make sense for certain knives not to have an expensive handle (deba, prep yanagiba, etc). 11:15 Try to reach out to Aoki Hamono (parent of Sakai Takayuki) while you are at it, and see if you could visit the Doi family. They are very well known for blue paper steel knives. One guy who visited the workshop was even given an incomplete knife by Keijiro (the now retired "living national treasure") as a gift. Remember though, bring loads of cash because Japan isn't a credit card society. A side note, you should also do a video a year or so after the your first review of the sakimaru takobiki, because the sakimaru style tip is known for being difficult to maintain, just like the kensaki style tip. Many chefs who don't have good sharpening skills end up deforming or outright losing that tip. Would be an interesting experience/reflection for you if you want to judge/test/challenge yourself. Closing note, some of the things to watch out for when/if you review traditional Japanese knives, is to look at the fitting of the handle (any gaps in the hole where the tang goes in), the flatness of the blade (crookedness could be fixed, but flatness is a reflection of a maker's commitment) and evenness of the uraoshi (uneven uraoshi is not uncommon, but a even uraoshi reflects a maker's commitment).
I suppose, I just find it really weird. I've never heard of the yanagiba/takobiki referred to as a "sushi knife" until I get on the english side of the internet. I always see it referred to as "刺身包丁” or "刺身刀" (sashimi bocho/sashimi knife), I guess because sushi is more popular/famous than sashimi in the west. It's always interesting seeing that "parallel universe" going on in youtube, seeing the difference between the brands/trends/technique popular on the western side and the eastern side. It's unfortunate that the two sides of youtube don't really meet unless it's about memes or "weird/viral videos", because a lot is "lost in translation" or simply never known. When it comes to sharpening traditional Japanese knives, the pool of resources is fairly limited and some are outright wrong because they don't know any better, or deceptive because they've got something to gain out of it. On the subject of visiting, a lot of companies and bladesmiths actually aren't that fussed about people visiting, as long as you make prior arrangements, because they have to protect trade secrets, and sometimes they work just downstairs of where they live. If you want to visit a certain famous bladesmith or sharpener and don't know if it's possible, sometimes it's best to do so through the company they're contracted to.
It is because in the west sashimi is just considered to be a sub-type of sushi, sushi being an over arching group, including sashimi, nigiri, maki, temaki, etc,etc.
Dude your awesome, I love every of your video and I love the way you are, just natural in front of the viewers! I love what u do and I vibe on your energy! Bless you and your family!
I looked into these beauties after you showcased them and they are far beyond my means. I did read that adding the mystery man sharpening service adds a year to your special order, wow, some serious knives you received.
Homeboy I would take those sushi knives to war, looks like a couple of well-made wakizashi right there, that half flat grind with multi bevels on the other, octagonal handles and horn ferrules, blade geometry and, wooden polishing wheels I never even heard of that before!
@@franzliszt9743 I don't know what you mean Franz..... also, you died in 1886 what the hell are doing asking me questions on RUclips for when you supposed to be in your grave being devoid of life? I mean really Franz, you might want to go see a doctor or, a priest cause this ain't normal.
Niccccceeeee I'm jealous right now man. Just bought a new bad ass gyuto waiting for it to be delivered can't wait to use it at work. Watching your videos to keep me sane
Awesome video and beautiful knives! I hope someday i can get my hands on one of these beauties. Now working with a chefs knife which will be a pairing knife in a few years from sharpening :D
Ryky, Great work! I am so excited to see higher end knife reviews. Please......keep this coming......I would to see you cover a handmade Kiritsuke Honyaki!!!!
Awesome, awesome video! Youre so lucky my friend!!! And thanks to Yanagi for sending the knives so we can all see them. And yes please do use videos with these sword-like knives.
Hi, Ryky. Those knife are incredible. Wow ... You look very excited :) We know that you work at home with your whole family, but many followers are waiting for your trip to Japan. A lot of documentary information about the knife and the people who make them. I would like to recommend an idea for one of the episodes of your channel. You could invite a metallurgical engineer to explain well the differences, qualities and recommendations of each type of steel used in the manufacture of more classic knives. From Costa Rica, pura vida.
Form follows function. Back in the days before plastics and stabilised wooden handles, it was expected that handles were to be replaced after going through wet and dry cycles typical of food preparation, so there's no reason to have an expensive handle. To this day that's still done, so many well known brands still use ho-wood handles.
Thanks. Sounds perfectly logical. I can see Japanese viewing it the way you say. It does change my perspective on it. I am a sucker for traditional Japanese methods. Although, I am a hobby chef and take really good care of my knives, so a handle is somewhat important, plus I will never replace the handle, so a nice handle from day one.......since I will have to live with it. But your point still stands. Thanks for that.
Oiling your handles will extend its service life, but wooden handles splitting is an inevitability, so will the ferrule (handle expansion cause ferrule to split over time). It's the same reason why you don't use expensive woods for ax handles, and why workhorse knives don't use bone or buffalo horn and use a stainless steel band for a ferrule. If you like nice handles, I recommend doing that for knives that do delicate work, but not the deba or an "oroshi-gyuto (Gyuto for filleting and head removal)". Hard use tools should be treated with care, but not vanity.
As a daily sushi driver I would choose the second 270 over the tanto/yanagiba because of the smoother upward taper of the tip and thinner blade. Secondly I can make many higher quality steel, greater craftsmanship namely Teruyasu Fujiwara's Denka No Hoto line.
Oh wow that saki maru (or how ever it’s spelt) is stunning! Love that you left the Siri bit in too mate. As always loved the video, keep up the awesome work! One thing I would love to see is a comparison on Japanese natural stones versus other natural stones
I got my mom a traditional Japanese chef knife, and the first thing that it cut was her finger. I have always wanted to know the technique on using a single bevel edge. Regarding the shape in relation to a katana, katanas kissaki can take the shape of both having a angled tip as well as a rounded/curved tip (Chiefly, with katanas that have a O-kissaki, (with "O" meaning large, respectively).
Awesome video! I was just wondering if you have had a chance to try out the Messermeister knives? I was really looking at the Messermeister Meridian Elite Stealth 8" as a my chef's knife as many people have been saying its the best German knife under $100 at the moment, and was wondering about your input on it. I'm torn between that and the Tojiro DP. I'm open to hone my German or Japanese knife skills and was really split between the two. Also have you heard about the upcoming Kuma VG10 knife? I was wondering if I should wait out for that before deciding between the two.
I use Messermeister San Moritz and Messermeister Olivia. Olivia are similar to Meridian. They are very well made German steel knives. they are well thought of by working professionals. I recommend german steel for beginning cooks. I know dozens of cooks that have Meridians. It's one of the knives that's often in culinary school "kits" because it's inexpensive, high quality and reliable The DP is perhaps the best "entry" into Japanese knives. The DP is a VG10 core knife so it takes a little more responsibility and skill of it's owner. It is extremely well thought of by Professionals used by thousands of cooks in professional kitchens. Kumas are consumer "home cook" quality knives. It's relatively new. If you saw the other Kuma knife, it looks to be a great value for the dollar. I'm sure they'll send ryky one to test. All three of these knives are designed for different demographics and price points.
Love this video. you asked two questions. 1. which do we prefer. j say the blade with clip point like classic sashimi because the rounder point is more like Sujihiki knife. 2. what would we like to see you use them for. I ask, please cut king salmon from tip to base length and Sushi slowly and gentle so i may learn and reach my daughter correctly how to use king (24cm blades) I have a selection of Katana
Hey maybe this has been asked answered, but I haven’t found any videos from you about sharpening serrations on knives. Wether it be the last quarter of the blade or the entire blade, i.e. bread knife, I would be really interested to see how you do it. Sorry if this has been asked/answered and if a video was made about it, can someone please link me to it as I couldn’t find it through searching through this channel. Thanks!! Keep up the great work. P.s. Your buffalo strop I bought is perfect thank you so much again!!!
Thanks for sharing the unboxing with us, Ryky. These knives are gorgeous. You hit the nail on the head. Seeing a sushi chef use these, with professional technique would be icing on the cake. Aside from that, maybe eventually a sharpening instructional video for these single-ground edge blades? (not sure what the technical term is...)
8:45 "Siri-ous buisness" LOL
wow they are some pieces of art . i have been a chef for the last 26 years and i don't think i have ever seen anything as beautiful in my entire career .
Garreth Moran look at shibata kotetsu or masakage or konosuke or gesshin line have fun mate 😉
knife sharpening norway Or Anryu, or Kato on their own. I’d still rather have a Takeda, but I like ugly.
AftermathOutdoors yes sir takeda is too hit n miss in my eyes some of em are very thick n wedgy
knife sharpening norway I have Takeda iron clad 240 and a stainless clad 270. Never had trouble with wedging, even in carrots or sweet potatoes.They’re actually thinner than my Konosuke HD k-tip. It is the nature of completely handmade knives to vary from sample to sample, though.
AftermathOutdoors yes i know. But takeda has some very good and some very bad. Look at i think it is gregorz video
A man who’s hairstyle reflects his passion I see.
I find it interesting that his hair has a double bevel on it. i thought japanese knives usually had a single.
Jimmy Neutron?
Nah man it’s single bevel the other side was concave
oooooo knife porn. barely legal stuff.
hahah. you KNOW?
Right? I’m hard as a rock.
That knife is 64 Rockwells hard. it's legal.
AzuriteT3 makes me way more than 64 rockwell's hard. Lmao
Nusm4 love your comment man, made me laugh for real
Now you know, when you put positivity into the world it returns 10 fold, continue being you, thank you
the samurai sword makers had to make a living after sword carrying was banned by the emperor. Hence the diversification of sword making to knife making which goes quite well with sushi making.....
Well fishermen used kaiken and tanto to dress fish
I just want to clarify the difference between San Mai (sandwiching a high carbon steel(blue steel) with a stainless steel) and Damascus steel.
modern Damascus(Pattern-weld) steel has absolutely no function and is merely done for form and esthetics.
while, San Mai steel is more for function rather than form. blue steel or any high carbon steel for than matter is vulnerable to Iron Oxidation(rust) so by sandwiching it with a stainless steel which is resistant to iron oxidation(rust) it helps prevent the high carbon steel in the center from rusting because very little of the steel is exposed. now I'm sure you already know this, but i just wanted to clarify it case someone doesn't
agree. And very very very few knife makers and almost no commercial knife makers make their own Damascus. Most buy it premade and stamp or laser cut the knife, then weld or pin on a bolster. In the old days, and in some custom makers, it meant extra hand labor. Now it's mostly just looks.
Just curious where did you learn all of this info?
These knives are absolutely stunning! I must own one!
have a look around burrfectionstore.com/collections/yanagiba
My wife is sitting next to me playing games on her phone and I'm watching you on her tablet and then you pull out the 3rd knife and I loudly give phrase to the Lord with a WOW at the end of it. It startled her and she said what is it and I show her what I'm looking at. Now being junior to my 65 years of age which I can not give her age out of survival of ones self I can say she is an excellent cook but she has no appreciation of great craftsmanship and quality except when she looks at me. And when she looked and said that's nice I said nice that's INFREAKINGCRETABLE! Thank You JCB.
best comment all week. i love it. thank you, for the laugh
Ah, the ol' Sword sword, my favorite type of sword.
OMG. I actually got a chill down my spine watching those knives come out of the sheaths. I feel a little dirty, and I like it!
My god Ryky. Those are just out of this world. I completely understand what you mean about being in the presence of something so special and so perfectly crafted, something that took generations worth of knowledge to create. I recently got into knives and knife sharpening as a result of finding your channel and I hope one day to be able to own a knife as special as even the first two in this video.
Theses knives are life goals
First step for me : getting the Yaxell super gou 20 cm .
You really transmit the love for knives
well....guess I am going to be spending some money.....thanks Ryky you got me yelled at by my wife lol.
say hi to her for me
I just ordered one, I'm absolutely ecstatic over waiting for them
drawing your fingers along the blade edge back and forth made my hair raised.
Tell that gentleman thank you very much for his craftsmanship. So beautiful all the pieces.
A-maz-ing. Absolutely gorgeous knives. The last is my favorite. I love that swept-up tip.
Awesome review.
Holy smokes. What elegance. Heirloom quality knives to pass through generations. I'll be ordering some soon.
A common difference between knives and swords is that knives lack a mild steel core, which helps prevent the sword from snapping under strain. This allows the knives to be made thinner. Using knives as swords increases the odds of the knife snapping and bits of steel ending up in places you don't want them.
Holy Mother of God... I really just NEVER saw that kind of masterpieces !
that sakimaru is something special. even though i rarely prepare sushi, i'd buy it just for the artisanal value alone.
yes....
I stumbled upon your channel quite by accident but I am glad I did. I myself am a geek when it comes to 3D Printing, Electronics, Technology and when I get my hands on something new and amazing I get that feeling, that chemical, dopamine I believe it is, that makes my hands shake a little, my heart beat rise, the excitement, the anticipation. I recognized all of that in your video and while I know absolutely NOTHING about knives, your passion for it is so strong I got to have that little rush for myself. Great Video. Now maybe I can find one of your videos to help me sharpen my wal-mart knives enough to actually cut through the skin of a tomato.....
Love the joy and happiness you express in your videos
You won't find him, he will find you.
Why are the 2 long "Mystery Sharpened" ones only sharp on one side? one side is flat, the other is ground to an edge. ? In my experience, thet makes the cuts curve, or deflect. Maybe that is whats needed for preparing Sushi ?
Made me laugh so I had to post it. At 8:48, this knife is serious business. His phone must have heard Siri-ous business 😂
3 and 4 are Beautiful but if I get to pick one my Favorite in All Aspect “3” Hands down and the🧲 Blew my Mind 👏
I doubt it, but are any of these knives better than the Martha Stewart knife?
Hahahahahahahahahahahahahahahaha
😂 impossible my friend! What are you even talking about?!
careful...... Martha may want to hire you for that comment.
Hahaha.. Ryky should send you a Martha Stuart then.. I'll take the swords
I should have posted that a MSE knife is my "dream knife" in the video when he asked us what our dream knife was. LOL
OK Jack, just so long as it's not a crapco knife.
"dream knife" is really a nightmare.
As a sushi chef, I would get tears.. If I get these knives..
P. 's I woul go for the sakimaru yanagiba
Can I add you on Instagram?
what is the length of the Sakimaru blade please, is it 28 cm or 30 cm? i am looking for a Saya, unfortunately when i see Sayas for sale it is written 30 cm but in fact a 30 cm Yanagiba can not fit.
great un boxing! This answered one of my questions that I asked on mar 2018. Yes human hands actually sharpen the blades. WOW..... I would love to meet and greet the 'god of the edge'.
Sadly I don't see the links anymore you mentioned in your video. Is it possible to get them?
Spectacular knives, almost wouldn't want to used them!
The Oo-kissaki on the Turugi sashimi knife fills me with unbridled joy.
so happy that you describe the steel now!!
This was absolutely beautiful! Thank you!
"This is 270mm, a bit longer than the 210". I believe he is a math genius.
Just ordered the turugi yanagi . Can’t wait to get it pricey but I like the sword look. Their customer service very nice and informative. /love it’s my 2nd ordered
Ps... sushi chef you be in love with their limited edition yanagiba.
How much does it cost in japan vs how much does it cost in web? Travelling to Japan next month and gonna buy it for sure, but my budget is 400$
Those are truly beautiful pieces of art and mastery. I can't decide if they should be displayed on a wall as art or used in the kitchen.
Pure works of art! Thanks!
I live in New York and will be visiting that store soon. Thanks for bringing it into my life
Always find it interesting when the yanagiba/takobiki is called a "sushi knife". I mean yeah it's used for making nigiri sushi toppings, but it's primary function is sashimi, and there is actually a "sushi knife", which is a large thin nakiri dedicated to cutting maki rolls.
1:26
I won't call Sakai Takayuki a "traditional Japanese brand", because they are a very young brand. Not saying their products are bad, they've got many good (and famous) smiths, and the fit and finish of their knives are superb. They really know the market well, and push several lines for different audiences.
8:04
Handles were meant to be replaced, especially when used in sashimi/sushi preparation (knife subjected to wet and dry cycles), which is why there isn't a great emphasis on handles with traditional Japanese knives. This is changing due to modern materials/techniques (stabilised wood), but the mentality is still there and it still make sense for certain knives not to have an expensive handle (deba, prep yanagiba, etc).
11:15
Try to reach out to Aoki Hamono (parent of Sakai Takayuki) while you are at it, and see if you could visit the Doi family. They are very well known for blue paper steel knives. One guy who visited the workshop was even given an incomplete knife by Keijiro (the now retired "living national treasure") as a gift. Remember though, bring loads of cash because Japan isn't a credit card society.
A side note, you should also do a video a year or so after the your first review of the sakimaru takobiki, because the sakimaru style tip is known for being difficult to maintain, just like the kensaki style tip. Many chefs who don't have good sharpening skills end up deforming or outright losing that tip. Would be an interesting experience/reflection for you if you want to judge/test/challenge yourself.
Closing note, some of the things to watch out for when/if you review traditional Japanese knives, is to look at the fitting of the handle (any gaps in the hole where the tang goes in), the flatness of the blade (crookedness could be fixed, but flatness is a reflection of a maker's commitment) and evenness of the uraoshi (uneven uraoshi is not uncommon, but a even uraoshi reflects a maker's commitment).
i think you are getting too caught up with terminology but thanks for the comment.
I suppose, I just find it really weird. I've never heard of the yanagiba/takobiki referred to as a "sushi knife" until I get on the english side of the internet. I always see it referred to as "刺身包丁” or "刺身刀" (sashimi bocho/sashimi knife), I guess because sushi is more popular/famous than sashimi in the west.
It's always interesting seeing that "parallel universe" going on in youtube, seeing the difference between the brands/trends/technique popular on the western side and the eastern side. It's unfortunate that the two sides of youtube don't really meet unless it's about memes or "weird/viral videos", because a lot is "lost in translation" or simply never known. When it comes to sharpening traditional Japanese knives, the pool of resources is fairly limited and some are outright wrong because they don't know any better, or deceptive because they've got something to gain out of it.
On the subject of visiting, a lot of companies and bladesmiths actually aren't that fussed about people visiting, as long as you make prior arrangements, because they have to protect trade secrets, and sometimes they work just downstairs of where they live. If you want to visit a certain famous bladesmith or sharpener and don't know if it's possible, sometimes it's best to do so through the company they're contracted to.
It is because in the west sashimi is just considered to be a sub-type of sushi, sushi being an over arching group, including sashimi, nigiri, maki, temaki, etc,etc.
Dude your awesome, I love every of your video and I love the way you are, just natural in front of the viewers! I love what u do and I vibe on your energy! Bless you and your family!
Beautifully crafted knives.
Dude! you have a very strong personality, you didn't say 'fuck!' not even once!! I bet you thought it though... perfection illustrated..
haha. just keeping it real
8:43 He exclaimed it to be Siri's business then got annoyed when Siri responded, even told her he doesn't like her. 😆
she needs to mind her own business.....
What a great collection, to die for.
I feel like he was edging the whole time
I looked into these beauties after you showcased them and they are far beyond my means. I did read that adding the mystery man sharpening service adds a year to your special order, wow, some serious knives you received.
I'd love to see the first knife compared and contrasted to a 'big box' store knife, like the Shun chef. :)
Homeboy I would take those sushi knives to war, looks like a couple of well-made wakizashi right there, that half flat grind with multi bevels on the other, octagonal handles and horn ferrules, blade geometry and, wooden polishing wheels I never even heard of that before!
Robert Deskins sad?.
@@franzliszt9743
I don't know what you mean Franz..... also, you died in 1886 what the hell are doing asking me questions on RUclips for when you supposed to be in your grave being devoid of life?
I mean really Franz, you might want to go see a doctor or, a priest cause this ain't normal.
Going back in time to your previous videos.. amazing Sakimaru knife.. amazing
I would just strap those two sushi knives to my belt and pretend to be a samurai around my kitchen.
Have to be impressed at Japanese craftsmanship, whatever it is they make, they really do their best.
Kudos on such an awesome find. Did not know there was such a store in my neck of the woods. Loved the unboxing presentation.
What's the fourth knife called? I can't seem to find it online
Yes I agree 😳
Damascus is very distracting, 🤨
I get so Distracted I use the blunt end to cut😏
I couldn't find the turugi yanagiba on the website. Do u have link to where I can find the longer one?
I would chuckle the same way if got the chance to have one of those...
How are the katana kitchen knives holding up? Do you have the product information? they are beautiful.
You just pulled me right back into your channel sr. Now I need to do allot of Japanese kitchen knife research
this is siri's business
WOW... THEY ARE SO BEAUTIFUL!!! Which brand are these knives or swords? LOL
Niccccceeeee I'm jealous right now man. Just bought a new bad ass gyuto waiting for it to be delivered can't wait to use it at work. Watching your videos to keep me sane
I’m in love, I loved the real Ice bears but the new ones make me feel the master has passed, I have a new love with out feeling them
I think you forgot all the links you talked about in the video?
If ever there was a video to remind me of why I'm passionate about knives, it's this.
Awesome video and beautiful knives! I hope someday i can get my hands on one of these beauties. Now working with a chefs knife which will be a pairing knife in a few years from sharpening :D
Thanks for showing off these beautiful knives, outta my league, but man, those are EPIC!
Works of art that should not be just looked at but used also.
I hear you each work they put in their blade have soul some people don't understand
What are your thoughts about a single side beveled knife?
9:14 Isaki sword by kinichi Siraki... Anybody know where to get this? And how much?
Ryky, Great work! I am so excited to see higher end knife reviews. Please......keep this coming......I would to see you cover a handmade Kiritsuke Honyaki!!!!
Awesome, awesome video! Youre so lucky my friend!!! And thanks to Yanagi for sending the knives so we can all see them. And yes please do use videos with these sword-like knives.
Siri came on because you said "this is SERIous business".
Hi, Ryky. Those knife are incredible. Wow ... You look very excited :)
We know that you work at home with your whole family, but many followers are waiting for your trip to Japan. A lot of documentary information about the knife and the people who make them. I would like to recommend an idea for one of the episodes of your channel. You could invite a metallurgical engineer to explain well the differences, qualities and recommendations of each type of steel used in the manufacture of more classic knives.
From Costa Rica, pura vida.
Wow. Those are amazing!
Ryky, you are correct with the colour of the handles. I have always felt the same way.
Form follows function. Back in the days before plastics and stabilised wooden handles, it was expected that handles were to be replaced after going through wet and dry cycles typical of food preparation, so there's no reason to have an expensive handle. To this day that's still done, so many well known brands still use ho-wood handles.
Thanks. Sounds perfectly logical. I can see Japanese viewing it the way you say. It does change my perspective on it. I am a sucker for traditional Japanese methods. Although, I am a hobby chef and take really good care of my knives, so a handle is somewhat important, plus I will never replace the handle, so a nice handle from day one.......since I will have to live with it. But your point still stands. Thanks for that.
Oiling your handles will extend its service life, but wooden handles splitting is an inevitability, so will the ferrule (handle expansion cause ferrule to split over time). It's the same reason why you don't use expensive woods for ax handles, and why workhorse knives don't use bone or buffalo horn and use a stainless steel band for a ferrule.
If you like nice handles, I recommend doing that for knives that do delicate work, but not the deba or an "oroshi-gyuto (Gyuto for filleting and head removal)". Hard use tools should be treated with care, but not vanity.
Japanese kitchen knife so beautiful n so sharp..
Wow those are beautiful knives!
Ok where do we purchase the Katana Knives?
As a daily sushi driver I would choose the second 270 over the tanto/yanagiba because of the smoother upward taper of the tip and thinner blade.
Secondly I can make many higher quality steel, greater craftsmanship namely Teruyasu Fujiwara's Denka No Hoto line.
Oh wow that saki maru (or how ever it’s spelt) is stunning!
Love that you left the Siri bit in too mate.
As always loved the video, keep up the awesome work!
One thing I would love to see is a comparison on Japanese natural stones versus other natural stones
working on getting more naturals...
Where to buy this knife. I want to buy some please
I got my mom a traditional Japanese chef knife, and the first thing that it cut was her finger. I have always wanted to know the technique on using a single bevel edge. Regarding the shape in relation to a katana, katanas kissaki can take the shape of both having a angled tip as well as a rounded/curved tip (Chiefly, with katanas that have a O-kissaki, (with "O" meaning large, respectively).
Awesome video! I was just wondering if you have had a chance to try out the Messermeister knives? I was really looking at the Messermeister Meridian Elite Stealth 8" as a my chef's knife as many people have been saying its the best German knife under $100 at the moment, and was wondering about your input on it. I'm torn between that and the Tojiro DP. I'm open to hone my German or Japanese knife skills and was really split between the two. Also have you heard about the upcoming Kuma VG10 knife? I was wondering if I should wait out for that before deciding between the two.
I use Messermeister San Moritz and Messermeister Olivia. Olivia are similar to Meridian. They are very well made German steel knives. they are well thought of by working professionals. I recommend german steel for beginning cooks. I know dozens of cooks that have Meridians. It's one of the knives that's often in culinary school "kits" because it's inexpensive, high quality and reliable
The DP is perhaps the best "entry" into Japanese knives. The DP is a VG10 core knife so it takes a little more responsibility and skill of it's owner. It is extremely well thought of by Professionals used by thousands of cooks in professional kitchens.
Kumas are consumer "home cook" quality knives. It's relatively new. If you saw the other Kuma knife, it looks to be a great value for the dollar. I'm sure they'll send ryky one to test.
All three of these knives are designed for different demographics and price points.
"The Stig of the knife world", Hahahaha. Incredible knifes, and Incredible passion and dedication from you. Respect. Greetings from Brazil.
Ha, I caught that too. Did he just say "the Stig"? Glad I'm not the only one.
thank you for your work sir
Subbed because of your links in the desc asking for people to translate your videos. Pretty awesome.
haha. welcome!
long time no see japanese knives introduced in your channel, these knives profile are very pleasant surprised , very beautiful...
These are truly amazing knives, well made and simple. Just looking at it, already tempts me to buy that knife, especially that "sword" lol.
And now...you are ready to become a yakuza...
Love this video. you asked two questions.
1. which do we prefer. j say the blade with clip point like classic sashimi because the rounder point is more like Sujihiki knife.
2. what would we like to see you use them for.
I ask, please cut king salmon from tip to base length and Sushi slowly and gentle so i may learn and reach my daughter correctly how to use king (24cm blades) I have a selection of Katana
I also trained as a chef so training daughter knife etiquette
time to bring in the fish
I can’t find the blue super anywhere.... i want a link!!!
What is the brands of these knives
store.burrfection.com/products/sukenari-sg2-yanagiba-with-ebony-buffalo-ginmaki-handle
Hey maybe this has been asked answered, but I haven’t found any videos from you about sharpening serrations on knives. Wether it be the last quarter of the blade or the entire blade, i.e. bread knife, I would be really interested to see how you do it. Sorry if this has been asked/answered and if a video was made about it, can someone please link me to it as I couldn’t find it through searching through this channel. Thanks!! Keep up the great work. P.s. Your buffalo strop I bought is perfect thank you so much again!!!
Thanks for sharing the unboxing with us, Ryky. These knives are gorgeous. You hit the nail on the head. Seeing a sushi chef use these, with professional technique would be icing on the cake. Aside from that, maybe eventually a sharpening instructional video for these single-ground edge blades? (not sure what the technical term is...)
(I only wish I could add more thumbs up for this one...)
(The video, that is)