Takada No Hamono Unboxing of a Ginsan Clad Suiboku Nakiri 180mm (7.1") with Rosewood handle
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- Опубликовано: 27 сен 2024
- Mitsuaki Takada has spent many years as a grinder in Sakai and specializes in double bevel hamaguri style convex grinding. He set up his own business, Takada no Hamano, in 2018. He worked for Ashi Hamono for many years, and is very skilled at grinding thin double bevel knives with excellent cutting feel.
Located in Sakai, Japan Takada no Hamono is producing premium quality kitchen knives. With over 20 years in experience training under one of Sakai cities finest craftsman, these knives provide top level performance and finish. Takada no Hamono specializes in thin convex sharpening and applies new polishing techniques to create truly unique knives.
Takada Ginsan Clad Suiboku Nakiri 180mm (7.1") with Rosewood handle
mtckitchen.com...
Style : Nakiri
Blade Length : 180mm (7")
Weight : 5.5 oz (156 g)
Blade Steel Type : Ginsan Steel (Silver 3) Clad with Stainless 304
Handle material : Rosewood
Ferrule material : Pakka Wood
HRC : 61
Bevel Angle Ratio : 50/50 (Double)
TAKADA NAKIRI
Nakiri (lit. Vegetable cutting knife) is a double bevel variant of the traditional single-bevel Usuba. Its profile is quite flat, even when compared to the already-flat-profile of a Japanese Gyuto; this flatness lends itself well to push-cutting tasks since more of the knife will contact the board at one time. It is common for Nakiri to have some degree of curvature to the middle of the blade so that there is less risk of introducing recurve into the blade while sharpening and also to accommodate inconsistencies and low spots in a cutting board that may impact the knife's ability to make a full cut. As the name implies, a Nakiri is ideal for vegetables and any cutting tasks not requiring or heavily benefiting from having a sharp tip for precise work.
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Nice one. Ginsan is my favourite steel. Never use too much, because thinning that beauty I wouldn't dare. Lol
It’s stupid beautiful. It’s impossible to imagine having to sharpen it. It’s just so gorgeous.
Great show Greg. I have a Harukaze 165 bunka in G3. Great steel. Gets sharp quickly, especially on my 1000 grit Chosera. I’ve shifted my focus to good stainless steel (particularly VG10) because the maintenance is easier and they stay sharp.
Hey buddy, thank you! I'm looking forward to sharpening this. I own a couple but I have a sharpened one yet. I'm glad to hear it does sharpen quickly. I'm looking forward to seeing how short we can get it. I have lots of VG 10 and they sharpen really good. I like them a lot. They can be brittle.
How long have you had your G3? How stainless would you say it is? Is it as stainless as VG10/German knives or is it more semi-stainless?
@@Masterfighterx everybody saying it’s really damn stainless, so I guess it is as much as VG 10
@@nadm Hope so, fingers crossed. I'm on the hunt for a 240 Gyuto when my local knife dealer gets it back in stock. 😁
@@Masterfighterx Oh its stainless. I cut a lot of vegetables with it. Melons. only wiped it dry For almost a year it was the only stainless i owned. Gets really sharp too.
Some say Ginsan is semi-stainless, some say it's completely stainless (as in German knives and such that you can just leave and forget about)
It's the core steel in this knife that's Ginsan (Video title makes it seem that Ginsan is the clad), the clad is stainless steel, but I've seen a post about the stainless clad on a Ginsan knife reacting, even more so than the core steel.
Looking forward to see/hear your experience with it, as to how much/little it reacts with food
Yes you are correct. I miss spoke. I was thinking it had iron cladding but it didn't react. The entire thing is cladded with silver three
Love the interaction between the two of you! And keeping it in real time, even when there is camara malfunction and family life, is what sets your show aside from the others. As for the knife...one word: sexy! Love how it works so effortlessly.
Love you! Thanks for supporting the channel always. That was a funny moment sometimes they're not so funny.
WOW that's awesome!!!
Yes! Yes it is! Thank you.
Beautiful knife. Ginsan, aka G3, is the one stainless steel (along with Swedish AEB-L) that has a reputation for rivaling non stainless for sharpen ability and sharpness. It’s probably a touch softer than aogami super, so it will probably tolerate the harder vegetables well.
Sounds like you’ve had some experience. I only have one other knife I think in the steel. I haven’t sharpened it yet. I’m looking forward to it.
Ginsan is usually around 61 HRC AO Super is usually around 65 HRC, so quite a bit softer.
@@Masterfighterx even though Fujiwara is one of the few blacksmith that take a Aogami super to a 65, that is not the norm. It is far from normal. There are a couple of locksmiths that have the ability to heat treat or at least want to heat treat to a 65 but it is definitely not the normal hardness that you get in that type of steel
@@nadm hmm, interesting. I just recall mostly seeing Ao Super being up in the 64-65 range
@@Masterfighterx other than Fuji. I would love to see some of the other blacksmiths that you’re finding is high as 65. 62 tends to be the most common. Some get it a little over that but 65 is far more rare.
Beautiful knife ❤
Thank you so much. It’s just so beautiful. The grind is crazy.
Can't wait to use mine, thanks for the video!
There you go! Gorgeous, have fun!
I'm buying this
Yes! There was one on sale today and it was gone in seconds. It's hard to come by.
Stunning Nakri! The inner steel is stainless Ginsan. The clad steel is a softer stainless, most likely a 440c variety. I have been trying to find the 240 gyuto for over 2 years now.
That would be sick! That would be the ultimate. I am normally go for blue number two or super blue or even blue number one but this knife in a Gyuto would be ridiculously amazing. Happy hunting. I hope I beat you to it! Lol
Beautiful knife, I always wondered about that steel.
I am learning with you!!
I hope y’all are okay down there.
Thank you sir! We just got our power back on. We're doing good. I hope you're doing well. Thank you for checking on us.
I own 3 ashi hamono knife all shirogami 2..one of the best performances knife I ever use...I usually get it directly from Japan can share the link with you...you need to get at least one of ashi knife they also available in stainless version with aebl steel
I am so glad to hear that. I heard Bernal Cutlery has them, but they don’t always get them in. I look forward to getting a link from you. Thanks for your confirmation and your comments. God bless you and thanks for coming to the channel. You are a regular and we appreciate you very much.
@@nadm will share the link with you on your Instagram
@@bidin5253 thank you 🙏
What makes this not quite a laser in your eyes ?
Typically the grind is a little thinner. It’s right there. People will call me out on it if I say that it is. I’ll have to do some measuring. I’ve been waiting on a micrometer to come in the mail and then I will do the measurements and let you know.
When are you guys going to Japan?
I would've hoped this year. Some personal things have happened in Japan closed itself. It was open for a minute and the guys from knife where I went. Japan is now closed again
@@nadm Wow, I didn't know they were closed again. You got that interview to do with Masaya, lol
How much was it?
I put a link in the description
I prefer a western chef's knife, a slightly longer santoku 8-9in, or a Chinese cleaver. The knife you have can stay sharp longer but lacks real beauty. Looks like it broke in half.
To each their own. I happen to like this particular beauty I just wish I had more weight. It performs excellent but it seems like it's more of a chef knife or a slicing knife instead of a vegetable knife
@@nadm your knife could possibly be a slicer. Kind of a short and straight blade, but doesn't have the slightly curved edge for that rocking motion. And funny you mentioned ginsu knives in the 70's. There were quite a few infomercials that came out back then. My grandpa bought one since the infomercial showed exhibitions of how it can cut through cans and other mumbo-jumbos. My grandpa is gone now, but i still have that old serrated cheap ginsu knife he ordered from the TV.
@@AR-sd you had to give a reference to the all-time greatest knife that was ever made. Yes, I do believe that we might’ve put it down to see the profile. I don’t believe it has quite the rocker that the normal Chinese knife has. I did order one and it’s coming so we will be shooting another video when we compare the Japanese/Chinese Cleaver versus the actual Chinese Cleaver. That’s coming up in the future. It’s in the mail right now. Just waiting for it.
What a beautiful knife! You mentioned in the video that there's a marking on the blade that tells you if it was forged by Nakagawa or Takada. Can you describe what that is? I have one on order and am curious to know. Thanks for the video!
Please reach out to me through email or private message to Instagram and I will send you pictures
Beaitifull knife... The union cutting test is the most important test, because her is what the knife is men for. Bess test - I simply do not see the purpose, it tells you weather the apex is perfect at a fraktion of millimeter. Slicing paper on the other hand, lets you hear inconsistencies along the apex for us watching the videos👍.
Great video - visually perfect blade/knife. And the union cutting really shows its ability to cut👍👍👍👍👍
I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment. The machine tester is basically just another piece of information for those who were looking for it. I agree that the sharpness on the machine is not always a reflection of its performance.
Normally stainless core - Ginsan is cladded in stainless steel. I never heard about stainless core cladded in reactive iron!
Reviews it several times now and it's completely non-reactive
So odd... I have posted a comment twice and it is gone within minutes. Nothing weird about the comment.... wonder why? It was about a post of Takadas on Instagram by a knife shop in Denver.... (seeing which thing got my comment deleted) - within minutes of the post they were sold out. Love Ginsan.
Must have been the fact that I mentioned the name of the shop.... rhymes with "Schmarbon"..... lol - so odd.
I haven’t deleted any comments, so I don’t know who’s doing it and I don’t have any other admin on my page
Ginsan is great steel - work's perfect in the kitchen.
I look forward to sharpening it. I have several in that steel but I haven’t sharpened one.
Thank you very much for this video. I have a Kisuke Manaka Blue #1 Nakiri, but it's much thicker behind the edge, the finish on this is unreal, I'm like you where I wouldn't get it in Carbon so I could try to keep it shiny (knowing I'd never be able to do the "acid etched mirror finish" that Takada is famous for).
Ginsan is a type of stainless steel btw, Gin means silver in Japanese (so it's "Silver #3"), it will not patina, It's also the core steel, not the cladding steel, the outside is 304 Stainless.
Nakagawa is reported to be a Ginsan specialist. It's a very hard steel to get harder then 61 HRC, and these often check @ 61.5 to 62 HRC, in other words, the heat treat is excellent, which is hard to find on a unique steel choice. (this is higher end stainless when compared to AUS8 or VG10)
Thank you for that. You have quite a serious collection. I look for to using these Ginsan. Please….is it a Ga sound or Jin sound? Ginsan????
@@nadm Thx, it's Ga sound, like the G in "Garage." It's not like the G in Generation.
A great tool is googling "Silver in Japanese" it will say Shiro, and you can click the little speaker to hear a native speaker pronounce the word. She will say it like I described it.
@@qweqwe1324 thank you
Nice man. On my list too! Super nice!
You have great taste, my friend.
@@nadm as do you :)