Awesome! I wanted to see how it cuts before buying one myself. I've been a chef for 7 years now but I still get nervous seeing other people cut its so weird how that works in my Brain😂
Hey Depends on the knife. Currently I use the Windmühle 1922 Carbon knife and keep it very sharp with a Dickoron sharpening stick. For my Japanese knives i resharpen them with some strokes on chromium oxide leather. Sometimes on a 8000 Stone. For a complete resharpening I take 1000 (most important stone) 6000 and 8000 (Awasedo) Stones. I dont have sth. In between 1000&6000. After the 8000 all knives are scary Sharp and dont need the leather. For razors I end on a 12000 Naniwa Superstone Hope that answer could help you 👍
Also... God I want one! Even though I just got a Masamoto 6" Nakiri, and a Shun Fuji Chef 6" within the last week. I really need to take a breath and not order one....
That knife is ordinary don't want to say it's crap but it can't cut the tomatoes like the real sharp knives . The tomato was moving and that is because you had to apply too much pressure to get the knife to go through it . It couldn't give those translucent slices .
Hajaa I guess you don't get it. The tomato was mooving because I didnt Cut IT First to have it sticking to the Board as Most other if the Tests do. And that Test is only about the possible sharpness. To Cut a tomato the Blade Geometry of this knife is ofc. Not the best. So all in all IT is a really Well done knife and stays sharp a Long Time. So good Heat Treatment ;)
They are still being made, just in small batches. You can find them being sold at Chef Knives to Go, but other manufacturers are making clones/their take on the KS profile with their own steels. Some are arguably better and cost less.
All carbon steel knives after use change color a bit. If you don't leave them wet they will develop a nice patina, usually blue colour that looks quite good. You have to be ready to remove it sometimes (every few months) though
Yes, but they make do make a stainless version. That being said, when people talk about the legendary quality of the KS, they are talking about the White Nº2 carbon steel version of the knife.
Really? My honed knife from Kuppels (16 Euro), honed on 1000/4000 grid and finished on my old leather belt, cuts a breath of tomato, without the tomato moving at all. Do not fool the people with the need of a 450$ knife, only because you profit from selling!
:) Well I don´t sell this knife. And sure 450 is a lot of money. But who needs an Iwatch while having a normal phone and a normal watch. I don´t judge others about their needs. And by the way you can sharpen a spoon to a razor edge and cut a tomato with it too. But who cares?
I have had this knife for many years. It is a legend for a reason. It gets so sharp so easily and it feels so good and light in the hand.
Awesome! I wanted to see how it cuts before buying one myself. I've been a chef for 7 years now but I still get nervous seeing other people cut its so weird how that works in my Brain😂
Imagine that you cut at a strange angle to make it clearly visible in the video.
I finally know why Gordon Ramsay says: "let the knife do the work."
It is all fun and sharp and so on until you cut a big piece of thumb away like i did and end up in hospital.
Yeah... I cut halfway into my nail and had to get it all sewn back together. Through the nail.
@@maxdarrow939 Damn :/ It hurts even just reading this.
nice knife n nice ballade
Handle with care. Hate to see someone gets cut by it.
Awesome knife man :) But please curl your fingers behind your knuckles! That was painful to look at :D
Is that Chopin playing while you are chopping?? lol get it??
The masamoto santoku vs the togiharu santoku? :-P
what stones grit do you use for sharpening?
Hey
Depends on the knife.
Currently I use the Windmühle 1922 Carbon knife and keep it very sharp with a Dickoron sharpening stick.
For my Japanese knives i resharpen them with some strokes on chromium oxide leather. Sometimes on a 8000 Stone.
For a complete resharpening I take 1000 (most important stone) 6000 and 8000 (Awasedo) Stones. I dont have sth. In between 1000&6000. After the 8000 all knives are scary Sharp and dont need the leather. For razors I end on a 12000 Naniwa Superstone
Hope that answer could help you 👍
Wo hast du denn das Schneidebrett her? Bin auf der Suche nach so einem
Das hatte ich mit Mal selber gebaut 🤷 Ich kann dir leider keine super Quelle für Schneidbretter nennen. Frag doch Mal nen Tischler vor Ort.
@@meisteredel3021 Alles klar, danke für die Antwort!
Also... God I want one! Even though I just got a Masamoto 6" Nakiri, and a Shun Fuji Chef 6" within the last week.
I really need to take a breath and not order one....
könntest Du nochmal ein Video machen wo Du einen Lindt-Schokohasen filetierst?
Kommt!
ruclips.net/video/bKqyUKbqNm4/видео.html
That knife is ordinary don't want to say it's crap but it can't cut the tomatoes like the real sharp knives . The tomato was moving and that is because you had to apply too much pressure to get the knife to go through it . It couldn't give those translucent slices .
Hajaa I guess you don't get it. The tomato was mooving because I didnt Cut IT First to have it sticking to the Board as Most other if the Tests do.
And that Test is only about the possible sharpness. To Cut a tomato the Blade Geometry of this knife is ofc. Not the best. So all in all IT is a really Well done knife and stays sharp a Long Time. So good Heat Treatment ;)
So, you like apples..
These knives are very sought after, there no longer made.
I'm sure there will be new batches in the future. And im addition there are plenty of other good knifes available ;)
They are still being made, just in small batches. You can find them being sold at Chef Knives to Go, but other manufacturers are making clones/their take on the KS profile with their own steels. Some are arguably better and cost less.
@@nairdajun hello
Can i ask wich one?
@@nairdajun yo can u point me in the way of the best modern damascus or the best chef and other knives possible want a collection
@@JGilly-cp1tk Damascus is dumb
Expensive
Watching this while smoking...forgot to smoke... Oh well...Very captivating video, nice knife and awesome technique
Does it stain after use?
All carbon steel knives after use change color a bit. If you don't leave them wet they will develop a nice patina, usually blue colour that looks quite good. You have to be ready to remove it sometimes (every few months) though
Yes, but they make do make a stainless version.
That being said, when people talk about the legendary quality of the KS, they are talking about the White Nº2 carbon steel version of the knife.
Bread test?
In progress!
Here it is!
ruclips.net/video/ygQ9KexUrss/видео.html
Really? My honed knife from Kuppels (16 Euro), honed on 1000/4000 grid and finished on my old leather belt, cuts a breath of tomato, without the tomato moving at all. Do not fool the people with the need of a 450$ knife, only because you profit from selling!
:) Well I don´t sell this knife. And sure 450 is a lot of money. But who needs an Iwatch while having a normal phone and a normal watch. I don´t judge others about their needs.
And by the way you can sharpen a spoon to a razor edge and cut a tomato with it too. But who cares?