I follow you with much adoration. However - you should really put up a second camera for closeups to actually show the details of the knife you are holding. :) It is not easy to see a kasumi finish at ten feet…
Thanks for the comment on how a nashiji finish is done. It's my favorite and I've always wondered; the intertubes are relatively free of information on it. I threw it out to one forum full of some pretty knowledgeable folks, and one said the makers he'd met don't actually love to talk about how particular things are done but he believed it was a kurouchi that was sanded down to some extent. Knocking some of the scale off with a hammer makes sense too. You see a lot of variation in the nashiji, certainly.
Why do we always repeat that hardness means longer edge retention. This is not true. Hardness means you can sharpen it to finer edge. It will not bend that fast true but abrasion will determine actual loss of edge sharpness and this is more dependent on the steel type than hardness. And carbons steel usually gets duller more quickly than stainless steel.
Wow!! Great video Lordy .. soo much information! Sending this to everyone who has ever asked me anything about Japanese knives!
Thank you!
I follow you with much adoration. However - you should really put up a second camera for closeups to actually show the details of the knife you are holding. :) It is not easy to see a kasumi finish at ten feet…
Thank you for the heads up! We're definitely doing this in our more recent videos, it looks so much better that way.
Great video! Very useful and perfectly summarized 👍
Very helpful…I’m just getting into Japanese cutlery, and this truly helps.
Awesome, that's our goal!
Thanks for the comment on how a nashiji finish is done. It's my favorite and I've always wondered; the intertubes are relatively free of information on it. I threw it out to one forum full of some pretty knowledgeable folks, and one said the makers he'd met don't actually love to talk about how particular things are done but he believed it was a kurouchi that was sanded down to some extent. Knocking some of the scale off with a hammer makes sense too. You see a lot of variation in the nashiji, certainly.
Happy to help! And yeah, they're mostly tight lipped about those kinds of techniques.
Had no idea about all of the finishing techniques, great informative vid
Thank you!
Man I wish my knife would get here already lol...any day now...I had to go and order a knife in a holiday weekend
I hope it shows up soon!
Very good compilation of jargon and terms.
Thanks man!
Why do we always repeat that hardness means longer edge retention. This is not true. Hardness means you can sharpen it to finer edge. It will not bend that fast true but abrasion will determine actual loss of edge sharpness and this is more dependent on the steel type than hardness. And carbons steel usually gets duller more quickly than stainless steel.
U is silent
As someone who watched anime in my youth, your pronunciation of the Japanese terms hurts me, just a little bit.