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Thank you for introducing our knives. We are Muthos Homura from Japan. Since the release of the video, we have received orders from many people and our inventory is almost gone. We apologize for the inconvenience, but please note that orders placed from now on will be shipped approximately 4 months later, so please proceed with your purchase only if you understand this.
I am one of those lucky ones, Who joined your Kickstarter campaign. I am very satisfied to this knife. It is almost too beautiful to use. But as we can see from that DBK's video, that knife loves to be used for bushcrafting etc.
@@dodgeit3014 Until now, it was mostly sold only in Japan, but a total of nearly 800 units have been sold. Thank you very much for receiving so many orders for this video.
@@muthos-homura Well deserved. Congrats to the team. The knife world is full of sameness. Anything even remotely unique or innovative is what alot of us get most excited about. You guys are doing it on multiple levels.
Don't worry! Next month we probably have the bestest of the bestest best knives of 2024 😂 But honestly... It's so awesome to make these kind of discoveries in the knife world. I hope we can make a bad review again soon for your purse 😂
Hi guys! I’m Japanese and I bought this knife one and half years ago for camping. I’ve never experienced such a sharpest and toughest knife. It’s amazing and highly recommended from its users point of view.
The thing about Japanese craftsmanship is that they will painstakingly examine the tasks for which the tool is designed and then redesign every aspect of the tool in order to improve on perfection. They did the same thing with fountain pens. After centuries of writing with calligraphy brushes and pigment-based inks, they suddenly redesigned fountain pens to be better than their western counterparts at half the cost and invented several lines of dye-based inks that outperform the inks from America and Europe.
The steel may be good but nothing is reinvented here, and the design is actually quite poor for the purpose. I know there is a Japan fetish doing the rounds these days, but come on.. I live this life the guy pretend to do in his dutch backyard and this is NOT the tool you want in your belt day after day.
@@EldenLord84 ok, and? The one time I saw a knife that sharp out of the box, it was when a friend picked up one of their button locks (I think it was a shu). My Higo wasn’t that sharp OOTB, but it wasn’t far off. Edit - not counting one-off customs and stuff like that.
Yes, you win the best comment. These knives are sharp, but ... My Japanese knives are sharper. We also have the hair splitting test = Test Winner Knives. Reality check, always use the right tool for the job. When coking, you need a thinner blade Chefs knife. Let's get cooking with the Master Chefs
Japanese knife making is a kind of magic. I own Rockstead Beetle with the same asymmetric mirror-polished grind since 2007. Never sharpened it , just stropped, and it is still extremely good.
guys ive been watching you since we were kids, and i have no idea why i havent seen your videos around. but seeing you two is like seeing an old friend. i hope you guys are doing tremendously well. so glad to have yall on my radar again.
If it's the steel I think it is: HS401 C Si Mn Cr Mo V W 0.84 0.40 0.30 3.80 8.60 1.20 1.80 A high speed steel, with high Moly, plus Vanadium, & Tungsten added for good hardenability with excellent wear properties...(according to the chemistry).
The Japanese culture teaches attention to detail and perfection. I commend the Japanese for demanding perfection in every aspect of life in every waking hour. Maryland, USA
This is mind-blowing performance out of a brand I’ve never heard of and a mystery steel. I’m not surprised at the grind, though. I love asymmetrical grinds when they’re done well.
Yes, Virtuovice is ridiculously knowledgeable. The man the myth. Plus, he likes German surplus (which as a German I've got to grin about). Virtuovice has many videos on how to sharpen, how to cook rice in a mess tin, etc. I really like his videos.
Yes we have one too but those are more like a chisel grind. One side convex one side completely flat. I liked that too! But we noticed when cutting wood with that it really wanted to go in in a curve even when you didn't want too. Still live Yakut knives a lot though
Interestingly Yakut knives are the opposite of Japanese knives: they are chisel ground and the same as japanese knives in design except yakutian people (and other Siberian people of the area) would call a right-handed japanese knife left handed, and vis-versa. In Japanese chisel knives the flat is on the inside (left side if you're right handed) while on yakutian knife the flat is on the outside. Also those knives are mostly used to butcher animals and make feather sticks. Because the grind is "reversed" they make feather sticks by pulling knife rather than pushing. D2 steel analog (X12MF) is popular as they don't put too much stress on their knives.
I have a Templar Raptor with an asymmetrical grind. It took a long while and putting it down and going back to it many time before I actually learned to use it. Now it’s my go to blade. It’s a beast. Made of Becut steel. The grind as remained stable for years now really only ever needing stropped.
I reground a Spyderco Endura(full serrations) in 2015, so that there was a convex on 1 side & flat sabre on the other. It cut like No other knife I’ve ever used
Guys, you should try the reversed searing method. You slow cook your steak at a temperature between 100 and 105 untill its internal temperature reaches 47 to 48 degrees then you put it in a foil while you jack the temperature of your BBQ to 250 and then you sear your steak. It’s fantastic! Have fun!
I sous vide at 131 for 48 to 72 hours and then sear with grass fed butter with garlic and shallots. I use grass fed chuck roast and man its so good and is about 66% cheaper than rib eye
I thought that professional chefs sear the steak to keep the juices from escaping and leaving dry meat... you're saying to do it in reverse. I assume you spoke in Celcius, not Imperial.
If you have never seen old mental Mikkie cook before you should go back and watch some of the older videos! I think Maarten just got fed up of the food poisoning hahaha
Yes we bought two of those from him but actually found the grind became too weak on the bark rivers. That's why we were skeptical on this one but it really surprised us in a positive way
@@DutchBushcraftKnives I have about a dozen Bark River knives and stopped buying them altogether when I used one to chop the jawbone of a wild boar to get the tusks out. Half moon shaped chips coming out of the blade. It was overheated at the edge. My Brandford did just fine finishing it off. Their technique to grind twice, first flat then add the convex is probably too much machine heat on the edge.
I got something I want you guys to try on your next round of steaks: powdered milk. It'll smoke a bunch as it burns, but it'll make a really crispy crust. Use whatever salt and seasoning you would normally as well.
One sided knives are like the ones out of Yakutia. They have a flat or straight bevel on one side and a convex bevel on the other side. However, due to the extreme cold they use a single tang embedded in a piece of birch. They are considered an all around knife or maybe a kitchen knife, not necessarily a bushcraft knife. This knife out of Japan seems good. Too bad they don't make it in a sailor's (rigger's) sheep's foot blade.
Got this knife recently. I can just barely see the line near the blade edge where the steel is laminated, only visible on the convex side, like on a Fallkniven. I would really like to know more about the steel if anyone out there finds more info. Also, the handle steel protrudes slightly above and below the scales..maybe 1/2 a mm. It was kind of annoying so I rounded all the steel protruding the scales. MUCH better. Finally, when I removed the scales to do the belt sanding I found the back side of the scales were untreated. Took care of that. Just thought some of you out there might want to know.
It seems to be one of the best knives you have ever tested. It is particularly good in food prepping and in cutting/slicing - the most important characteristics of a knife.
You're right it will not split straight down like convex, and more noticeably on larger Softwood pieces. Small hardwood (and some softwood) it's no issue
Yakut knives for right handed users have convex on the left side. Muthos Homura is opposite and their "left handed" version has convex on the left. What do you think, did they made a mistake or they wanted to obtain different capabilities than Yakut knives?
I call it the chisel edge, I use that edge on modified axes and knives. You can do things with that edge that you can’t do with other duel edge knives. I ground mine for left hand
If i remember correctly you have to add 50grams to the results at the sharpness test, if you use the single use inserts. But great test. I got this knife through kickstarter and i am very happy with it! 13:22
I bought a Boker Vollintegral 2.0 XL with Rosewood from Knives & Tools an Opinel Chestnut scoring & folding knife from Opinel USA and. Modern Mountain Man from DLT Trading as well as two Bark River Bravo Survivor and Reate PL-XF and Zero Tolerance Hinderer Magnacut. Also a Microtech LUDT from KnifeCenter
I have been sharpening my EDC knife asymmetrically for the last 30 years. Started doing it accidentally because I didnt know how to properly sharpen a knife.....kept doing it because I liked it.....after I learned how to sharpen a blade.
Yes but how’s the edge retention. And what’s the best way to Re sharpen. Even samurai swords had to be handled a certain way or the blade would snap in half.
I am so impressed that I had to have one. So just ordered one from directly from Muthos Homura in Japan. Delivery is a little bit more than from the US at 33 Euros. With a 60 HRC and its thickness they quote it is designed to baton with full force. One side is convex and the other is sabre/flat...what ever that means :-) Well done on another great video guys! Edit: Just received the knife. Quality is absolutely top! Beware though, depending on country, import and custom tax was even worse than from the US. I ended up paying around 35% on top of the purchase price. 🙄
@@Aurelius_01 Yeah, thanks. I know the grinds, but never heard it being mixed like that. Its either a flat grind or saber grind. Their website states that it is a Saber-Flat. Hence my confusion. To me it looks like a saber grind on one side, a convex on the other.
@@greencanopybushcraftsurviv6713 Our knives are specialized for carving wood. This blade shape originates from the traditional Japanese carpenter's tool plane. By sliding the 7° Saber Grind side along the wood, anyone can shave the wood thinly like a vegetable peeler. Since it is specialized in sharpness, you can enjoy it in good condition for a long time by avoiding batoning of hardwood.
Interesting...very similar type geometry to the Yakut knife of Siberia. It's worked for a very long time historically speaking. There is usually a good reason when a tool type sticks around that long.
Made another ribeye straight in the embers last night, a marbled piece of tender beef cooked like that is half gourmet, half caveman, equalling full awesome.
Looks like it's a tossup between this Japanese knife and the Reiff F5 from a more recent video. Your long journey is over, my boys. Time to start your own company to undercut them with your combo product at a lower price XD (I love the Lionsteel handles, the U-notch whole tang that covers the fingers for a full handed grip like a tool and BIG index finger hilt to stop a pushed knife would be an incredible mix of features. Just make a small handy bushcraft knife and then a big chopper or hatchet and you've hot a killer two product line that covers all the bases.)
Two things. First it’s not exactly an hey asymmetric grind since it’s still meets in the middle of the steel unlike real asymmetric grinds. Second the BESS of 35 doesn’t mean the edge is fragile it means the apex is extremely well done. You can have a very refined apex and it not be fragile.
@@just9911 it’s honestly a trade off from the tests I’ve done a zero convex has better impact resistance but lacks in edge stability from side loading the edge (turn cuts) a V edge has less impact resistance (not by much) and has better edge stability.
As a scandinavian I have to protest. This is not a good bushcraftknife. It is perhaps a good hunting knife, but it is not a good allround knife, like a bushcraftknife must be. Try to do woodcarving with that knife. If you want a good bushcraft knife, buy a Scandinavian style knife. It is made to be a good allround knife. Look at the Helle Viking, for instance. It is a 1000 year old knife. That tells you that it works.
Problem with asymmetrical grinds is when batoning, if it doesn't split immediately it will go sideways... At least for substantially asymmetrical grinds, as seen on natas and such.
That was our fear too as we've seen this on shizzle grinds before. This knife has it too but it kinda makes a prying motion when you hit it we believe causing it to split it pretty easily. We think this puts more strain on the knife though but it worked amazing
This knife has a different grind, but the two blades are designed to be in the center of the knife. The Saber blade is straight-line and the Convex blade provides lateral force. This knife has the characteristic of easily penetrating firewood and breaking easily.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Sponsored by Worksharp! One of our favourite and go to sharpeners just got Updated! We genuinely love this upgrade!
Get the WorkSharp Ken Onion Elite Sharpener now and be done for life!
amzn.to/3Yaqrb6 (affiliate)
www.worksharptools.com/products/elite-knife-sharpening-solution-mk-2
The knife is now $296.22
It went up $70+ since your episode
How strong was the tip .it looked pretty thin .
How about testing the ADV Kudu Hunter in M390
Thank you for introducing our knives.
We are Muthos Homura from Japan.
Since the release of the video, we have received orders from many people and our inventory is almost gone. We apologize for the inconvenience, but please note that orders placed from now on will be shipped approximately 4 months later, so please proceed with your purchase only if you understand this.
That’s awesome. Half way through the video I thought the maker would sell out.
I am one of those lucky ones, Who joined your Kickstarter campaign. I am very satisfied to this knife. It is almost too beautiful to use. But as we can see from that DBK's video, that knife loves to be used for bushcrafting etc.
@@dodgeit3014 Until now, it was mostly sold only in Japan, but a total of nearly 800 units have been sold.
Thank you very much for receiving so many orders for this video.
Tried to send an inquiry via your webpage but could not press the send button, is there an email address I could use to contact you guys? Cheers.
@@muthos-homura Well deserved. Congrats to the team. The knife world is full of sameness. Anything even remotely unique or innovative is what alot of us get most excited about. You guys are doing it on multiple levels.
Guys.. we can't keep doing this. I've bought 12 knives in the last month because of you.
Youll get over it pal. Ive been watching years HAHA
Don't worry! Next month we probably have the bestest of the bestest best knives of 2024 😂
But honestly... It's so awesome to make these kind of discoveries in the knife world. I hope we can make a bad review again soon for your purse 😂
You may need a 12 step program.I try to keep it to 2-3 a year mostly for gifts.
I am already on Wife #3 because of DBK 🤣
You say “bought 12 knives” like it’s a bad thing.
Those polo shirts also come in medium and large, not just small
Hi guys! I’m Japanese and I bought this knife one and half years ago for camping. I’ve never experienced such a sharpest and toughest knife. It’s amazing and highly recommended from its users point of view.
I am japanese and havent bought this knife, yet 😂
I’m Dutch 😊
I identify myself as japanese and i cant afford this knife!
What is the steel used?
I like Japanese food and i haven't bought this knife yet.!😂
The thing about Japanese craftsmanship is that they will painstakingly examine the tasks for which the tool is designed and then redesign every aspect of the tool in order to improve on perfection.
They did the same thing with fountain pens. After centuries of writing with calligraphy brushes and pigment-based inks, they suddenly redesigned fountain pens to be better than their western counterparts at half the cost and invented several lines of dye-based inks that outperform the inks from America and Europe.
Very True ❤
The steel may be good but nothing is reinvented here, and the design is actually quite poor for the purpose. I know there is a Japan fetish doing the rounds these days, but come on..
I live this life the guy pretend to do in his dutch backyard and this is NOT the tool you want in your belt day after day.
@@humushumus2219 Go cry some more HAHA!! If you can't afford it, just say so.
@@humushumus2219 what would you recommend instead?
Splitting a hair under its own weight is pretty damn impressive. Don’t think I’ve ever seen a knife do that out of the box.
Only knife we had that did that was the TRC polheim. I'm really impressed
I’ve only ever seen it with a Rockstead.
@@just9911 I own a few Rocksteads and they’re definitely sharp, but not that sharp. Wish more manufacturers cared that much.
@@EldenLord84 ok, and? The one time I saw a knife that sharp out of the box, it was when a friend picked up one of their button locks (I think it was a shu). My Higo wasn’t that sharp OOTB, but it wasn’t far off.
Edit - not counting one-off customs and stuff like that.
Is this a Huntingknife or a Bushcrafter?
i have been forever 100% impressed with Japanese knife steels!!!!
Yes, you win the best comment.
These knives are sharp, but ...
My Japanese knives are sharper. We also have the hair splitting test = Test Winner Knives.
Reality check, always use the right tool for the job. When coking, you need a thinner blade Chefs knife.
Let's get cooking with the Master Chefs
From Japan, we as Japanese are really appliciated that you introduced this product. Please do enjoy using it.
Japanese knife making is a kind of magic. I own Rockstead Beetle with the same asymmetric mirror-polished grind since 2007. Never sharpened it , just stropped, and it is still extremely good.
When a knife cuts through paper QUIETLY that’s definitely a sign that knife is SHARP 👍🏻
Nice upgrade on the Worksharp 👍🏻
guys ive been watching you since we were kids, and i have no idea why i havent seen your videos around. but seeing you two is like seeing an old friend. i hope you guys are doing tremendously well. so glad to have yall on my radar again.
Good work boys! 45,500 yen is about $300 usd, the steel is supposed to be a molybdenum steel with a working hrc at 59-62
These guys are hilarious, they have a great sense of humor.
What is there to say? You run by far the best knife channel on youtube! It's always a pleasure to watch you guys at work.
Fun knife! I admire the taste of fanaticism that Japan brings to any knife subject. It is so good to see them in the bushcraft space.
If it's the steel I think it is: HS401
C Si Mn Cr Mo V W
0.84 0.40 0.30 3.80 8.60 1.20 1.80
A high speed steel, with high Moly, plus Vanadium, & Tungsten added for good hardenability with excellent wear properties...(according to the chemistry).
Thats cool
The Japanese culture teaches attention to detail and perfection. I commend the Japanese for demanding perfection in every aspect of life in every waking hour.
Maryland, USA
I ordered one and it shipped within the same week. They've definitely caught up with the demand, at least for now.
You two are some of my favorite humans live long and prosper
Thanks mate! We wish the same for you
This is mind-blowing performance out of a brand I’ve never heard of and a mystery steel. I’m not surprised at the grind, though. I love asymmetrical grinds when they’re done well.
virtuovice did this grind 10 years ago. That man is a prophet.
Traditional Siberian knives have had something real close to this for centuries
Yes, Virtuovice is ridiculously knowledgeable. The man the myth. Plus, he likes German surplus (which as a German I've got to grin about). Virtuovice has many videos on how to sharpen, how to cook rice in a mess tin, etc. I really like his videos.
@@justicar5 nope, they where hollow in the in side. Called Yakut.
@@Dhari1 jaman, krasser Typ einfach. Feier ihn sehr, seit Anbeginn der Zeit.
@@justicar5 Yakut
You guys are great salesmen. I will be purchasing this knife.
The yakutian people in Siberia have been making knives like that for a very long time. They call them a Yakut. I've got three and I love them ❤
Yea we actually got that knife too! We only thought of that after the video…
Yes we have one too but those are more like a chisel grind. One side convex one side completely flat. I liked that too! But we noticed when cutting wood with that it really wanted to go in in a curve even when you didn't want too. Still live Yakut knives a lot though
Still would like to own one!
Interestingly Yakut knives are the opposite of Japanese knives: they are chisel ground and the same as japanese knives in design except yakutian people (and other Siberian people of the area) would call a right-handed japanese knife left handed, and vis-versa.
In Japanese chisel knives the flat is on the inside (left side if you're right handed) while on yakutian knife the flat is on the outside.
Also those knives are mostly used to butcher animals and make feather sticks. Because the grind is "reversed" they make feather sticks by pulling knife rather than pushing.
D2 steel analog (X12MF) is popular as they don't put too much stress on their knives.
@@here_be_dragons9184 ... My Yakut knives are not chisel ground. They are flat on one side and convex on the other.
I have a Templar Raptor with an asymmetrical grind. It took a long while and putting it down and going back to it many time before I actually learned to use it. Now it’s my go to blade. It’s a beast. Made of Becut steel. The grind as remained stable for years now really only ever needing stropped.
I reground a Spyderco Endura(full serrations) in 2015, so that there was a convex on 1 side & flat sabre on the other. It cut like No other knife I’ve ever used
What is that piece with a hole in it where a finger choil should be, it makes you unable to choke up as much putting more pressure on your wrist
Guys, you should try the reversed searing method. You slow cook your steak at a temperature between 100 and 105 untill its internal temperature reaches 47 to 48 degrees then you put it in a foil while you jack the temperature of your BBQ to 250 and then you sear your steak. It’s fantastic! Have fun!
I sous vide at 131 for 48 to 72 hours and then sear with grass fed butter with garlic and shallots. I use grass fed chuck roast and man its so good and is about 66% cheaper than rib eye
@@vktravellog1242 Sounds delicious, what equipment do you use?
I thought that professional chefs sear the steak to keep the juices from escaping and leaving dry meat... you're saying to do it in reverse. I assume you spoke in Celcius, not Imperial.
I love it when he points at it... like it just won the title.
Am I the only 1 who was shocked to see Mikkie doing the cooking. Looks like ya nailed it mikkie
If you have never seen old mental Mikkie cook before you should go back and watch some of the older videos!
I think Maarten just got fed up of the food poisoning hahaha
japan really is good with steel and sharpening
Wait. Didn't Japan make several knives for fallkniven? There's also a number of great Smiths focussing on forestry knives.
I think they still make most of the fallknivens
Got mine a few days ago, it’s very well made.
Virtuovice did this asymmetrical grind with his knives. He did it on Bark River knives as I recall.
Yes we bought two of those from him but actually found the grind became too weak on the bark rivers. That's why we were skeptical on this one but it really surprised us in a positive way
@@DutchBushcraftKnives I have about a dozen Bark River knives and stopped buying them altogether when I used one to chop the jawbone of a wild boar to get the tusks out. Half moon shaped chips coming out of the blade. It was overheated at the edge. My Brandford did just fine finishing it off. Their technique to grind twice, first flat then add the convex is probably too much machine heat on the edge.
The best thing about firesteel scraping with your knife is that you really don't have to.
Great knife!
Or should
That Knive looks so beautiful!
Love you guys, keep it up!
Дествительно прикольный нож.Ребята спасибо за информацию.
One of the best channels on RUclips
Japan makes beautiful quality tools.
I got something I want you guys to try on your next round of steaks: powdered milk. It'll smoke a bunch as it burns, but it'll make a really crispy crust. Use whatever salt and seasoning you would normally as well.
Where is this knife for sale. I cannot find it.
Holy crap, you boys are turning this into a cooking channel!!! And I’m Here for it!
One sided knives are like the ones out of Yakutia. They have a flat or straight bevel on one side and a convex bevel on the other side. However, due to the extreme cold they use a single tang embedded in a piece of birch. They are considered an all around knife or maybe a kitchen knife, not necessarily a bushcraft knife. This knife out of Japan seems good. Too bad they don't make it in a sailor's (rigger's) sheep's foot blade.
Got this knife recently. I can just barely see the line near the blade edge where the steel is laminated, only visible on the convex side, like on a Fallkniven. I would really like to know more about the steel if anyone out there finds more info. Also, the handle steel protrudes slightly above and below the scales..maybe 1/2 a mm. It was kind of annoying so I rounded all the steel protruding the scales. MUCH better. Finally, when I removed the scales to do the belt sanding I found the back side of the scales were untreated. Took care of that. Just thought some of you out there might want to know.
Very impressive
It seems to be one of the best knives you have ever tested. It is particularly good in food prepping and in cutting/slicing - the most important characteristics of a knife.
It really blew us away against all odds!
You two are the best 👍🇦🇺
You're right it will not split straight down like convex, and more noticeably on larger Softwood pieces. Small hardwood (and some softwood) it's no issue
Yakut knives for right handed users have convex on the left side.
Muthos Homura is opposite and their "left handed" version has convex on the left.
What do you think, did they made a mistake or they wanted to obtain different capabilities than Yakut knives?
I call it the chisel edge, I use that edge on modified axes and knives. You can do things with that edge that you can’t do with other duel edge knives.
I ground mine for left hand
If i remember correctly you have to add 50grams to the results at the sharpness test, if you use the single use inserts. But great test. I got this knife through kickstarter and i am very happy with it! 13:22
What are the three last knives you guys have bought? For me I got a shaman, an eafengrow and a bps
I bought a Boker Vollintegral 2.0 XL with Rosewood from Knives & Tools an Opinel Chestnut scoring & folding knife from Opinel USA and. Modern Mountain Man from DLT Trading as well as two Bark River Bravo Survivor and Reate PL-XF and Zero Tolerance Hinderer Magnacut. Also a Microtech LUDT from KnifeCenter
You guys Are the best!
Busse Combat did the convex/flat edge thing, I don't know if they still do it.
Interesting knife
Crazy knife! 🙂
Awesome knife.
Its like the knife version of a hewing axe.
It makes sense that it performs as such.
You guys are a load of fun a full of information!
Ja hoor! Nu wil ik deze ook aan de collectie toevoegen ❤🎉
Great knife and video. I’m amazed for real.
Have you guys reviewed the Japanese nata hachet/knife for bushcraft?
I have been sharpening my EDC knife asymmetrically for the last 30 years. Started doing it accidentally because I didnt know how to properly sharpen a knife.....kept doing it because I liked it.....after I learned how to sharpen a blade.
Honto ni sugoi!!
This knife looks good.
Yes but how’s the edge retention. And what’s the best way to Re sharpen. Even samurai swords had to be handled a certain way or the blade would snap in half.
OK Guys, just received mine after watching this video. Lives up to your review! Best knife ever!
How much did it set you back? 💰
Crazy watching these dudes age
The only consolation I get Is that you aged too 😂❤ we really appreciate you being here with us for all this time ❤️
Got this one from Kickstarter, she’s a little ripper of a knife. Nice work
These guys are awesome!
I am so impressed that I had to have one. So just ordered one from directly from Muthos Homura in Japan. Delivery is a little bit more than from the US at 33 Euros. With a 60 HRC and its thickness they quote it is designed to baton with full force. One side is convex and the other is sabre/flat...what ever that means :-) Well done on another great video guys!
Edit: Just received the knife. Quality is absolutely top! Beware though, depending on country, import and custom tax was even worse than from the US. I ended up paying around 35% on top of the purchase price. 🙄
A saber grind is like a full flat but wich didn’t go to the top.
@@Aurelius_01 Yeah, thanks. I know the grinds, but never heard it being mixed like that. Its either a flat grind or saber grind. Their website states that it is a Saber-Flat. Hence my confusion. To me it looks like a saber grind on one side, a convex on the other.
@@greencanopybushcraftsurviv6713
Our knives are specialized for carving wood. This blade shape originates from the traditional Japanese carpenter's tool plane.
By sliding the 7° Saber Grind side along the wood, anyone can shave the wood thinly like a vegetable peeler.
Since it is specialized in sharpness, you can enjoy it in good condition for a long time by avoiding batoning of hardwood.
The God level edge after sharpener: Mindblower! 🤯
Hi, aren't traditional yakutian knives grinded like that? I think they are flat+convex too!
That knife blew me away, great job again MnM 😎
Another Top video Bushcraft boys, Knife was very interesting.
Interesting...very similar type geometry to the Yakut knife of Siberia. It's worked for a very long time historically speaking. There is usually a good reason when a tool type sticks around that long.
Made another ribeye straight in the embers last night, a marbled piece of tender beef cooked like that is half gourmet, half caveman, equalling full awesome.
I will love to have your Japanese knife thank you for your show ! Francisco
almost match a cold steel demonstration type of energy, i like it.
Impressive indeed!
This reminds me of the Siberian Yakut knife, but they switched around the convex and flat grind.
Love the Gallagher brothers
That’s a really impressive knife and I would never know about it if I was not watching your videos.
Yo! That was tremendous!!! Big Up from the UK 👊😎✌️
That knife is an absolute beast wow!!!
Nice one boys!! Thats a hell of a steel!! Tough and with edge retention
Looks like it's a tossup between this Japanese knife and the Reiff F5 from a more recent video.
Your long journey is over, my boys. Time to start your own company to undercut them with your combo product at a lower price XD
(I love the Lionsteel handles, the U-notch whole tang that covers the fingers for a full handed grip like a tool and BIG index finger hilt to stop a pushed knife would be an incredible mix of features. Just make a small handy bushcraft knife and then a big chopper or hatchet and you've hot a killer two product line that covers all the bases.)
I would like to craft a U-shaped handle to go on this knife's blade/ tang! That would be a great knifemod!
@@JosephOlson-ui2pg Hey, make an extra and I'll buy it!
I have always found it hard to sharpen a blade that has a flat side. Emerson did this for a while
Yet another Awesome knife review love your work guy's 🕊
Two things. First it’s not exactly an hey asymmetric grind since it’s still meets in the middle of the steel unlike real asymmetric grinds. Second the BESS of 35 doesn’t mean the edge is fragile it means the apex is extremely well done. You can have a very refined apex and it not be fragile.
@@just9911 it’s honestly a trade off from the tests I’ve done a zero convex has better impact resistance but lacks in edge stability from side loading the edge (turn cuts) a V edge has less impact resistance (not by much) and has better edge stability.
Impressive knife!
What is the best knife sharpener with the lest weight so i can carry it in my bug out bag
No YOURE the best knife in the world ❤
😂😂😂
As a scandinavian I have to protest. This is not a good bushcraftknife. It is perhaps a good hunting knife, but it is not a good allround knife, like a bushcraftknife must be. Try to do woodcarving with that knife.
If you want a good bushcraft knife, buy a Scandinavian style knife. It is made to be a good allround knife.
Look at the Helle Viking, for instance. It is a 1000 year old knife. That tells you that it works.
OMG. That knife looks incredible. I have to have it.
Yeah, buddy! That steak looked 🔥!
I might have to get one of these. Nice vid.
I want one 🤩
Problem with asymmetrical grinds is when batoning, if it doesn't split immediately it will go sideways...
At least for substantially asymmetrical grinds, as seen on natas and such.
That was our fear too as we've seen this on shizzle grinds before. This knife has it too but it kinda makes a prying motion when you hit it we believe causing it to split it pretty easily. We think this puts more strain on the knife though but it worked amazing
This knife has a different grind, but the two blades are designed to be in the center of the knife.
The Saber blade is straight-line and the Convex blade provides lateral force.
This knife has the characteristic of easily penetrating firewood and breaking easily.
Someone got isekai'd into a knife with OP stats