KNIFE MAKING / USUBA KNIFE 수제칼 만들기 # 140
HTML-код
- Опубликовано: 15 янв 2025
- Used exclusively for the advanced murdering of vegetables. If you thought you had a handle on "sharp" try a properly sharpened usuba and you will change your mind forever. It's like taking a GT3 to the track for the first time - your scared sh!^less and enjoying every second.
The handle used multilayer layer color wood and copper, and the blade was also made of 440C stainless steel.(HRC 59.2 Tension Strength 2,268 Mpa) 
Хобби
Hey 👋 man how are you my friend is beautiful!..blessings 👋 ❤️ 😊
Excellent respected, I want to be student of your.👌👌👌👌👌👌👌
Gorgeous. What an honor it would be to wield that knife in a kitchen.
That is a work of art and just incredible design
Just a joy to watch every maker has their own unique way to make functional art
I forge knives and do a small part of stock removal so usually when people make it look so easy it makes me mad but some of the techniques you used were just so educating and so clever I couldn’t be angry
I want to make Damascus, but the surroundings...It's difficult because my neighbor lives nearby and is vulnerable to noise. Sooner or later, we're going to build soundproof facilities and hit iron.I acknowledge you.
I get that my neighbors get mad at me sometimes to. And I’m glad your takeing steps towards makeing forging possible it makes it so much funner
Fantastic job friend
Hey there, I just have one word "beautiful" knives. Very nice work.
Thank you
The knife looks great man. But the way you sharpened the knife makes it really difficult to use it for the intended purpose of the usuba. Next time go for a full face hollow grind on the back "flat" side. Then when sharpening make sure the back is totally flat on the stone that way only the edges on the back side are sharpened. Only put a secondary bevel/micro bevel on the side you actually beveled. Then the knife becomes accurate in construction and is able to be used effectively for its purpose which is mostly katrura muki. Like I said love the knife tho. Looks really cool. And it can still be used for its purpose just gonna ebhrder to use.
Beautiful knife.
Beautiful knife, surprised you did make the cove on the other side of the knife.
Nice job master 👍👌👏🙌
Murdering of vegetables :)
Your video description is just as good as your Usuba!
What a beautiful knife! What is the width of the blade?
Love it. Need it in my kitchen
Nice knife
A great beautiful knife, I would like to ask how you adjust angle of your knife grinding jig ? I see in 6:26 shows your jig seems cannot change the grinding angle.
very good video. how much does it cost to order such a knife?
WOW!......GREAT JOB !
외날(single edge) 칼은 원래 조선검에서 쓰이던 방법인데 채도도 외날로 만드는건가요?
검색해봤습니다. Chisel ground. 끌모양으로 갈아서 만드는 거군요. 오늘도 영상 잘 봤습니다. 요리사도 아닌데 구매욕구가...
조선검은 육각도가 대표적이고요...^^
외날은 보통 도구나 공구에 많이 쓰였다는 군요
Spectacular work!. Subbed here!
Would this knife be comfortable and safe to use as a left hander? I would have liked to have seen more grinding on the profile of the blade.
It's a knife structure suitable for right-handed people... Do you want me to make you a knife for someone who uses his left hand?^^
@@artisticson2275 i
What do you charge for a knife like that?
What are those tools you use when finishing? they look like some kind of oscillating sander?
I'm using an oilstone attached to a multi-tool.
And with a straight air grinder for the mold...
Awesome...
Gefällt mir sehr😍
Danke.
What a sweet blade.
I wonder how much it costs?
Can you contact me via email?
artistic1@hanmail.net
Wan´t to buy :D
Travail soigné comme d'habitude même dans 15 ans je ne réussirait pas à le faire
15 년이 되어도 평소처럼 깔끔한 일을 할 수 없을 텐데
What laser are yo using here?
Use cheap ones...5500 mw...capacity...
@@artisticson2275 Thanks!
Carbon steel or stainless steel
440 c stainless steel...
Tolles Messer 👍
Was ist das für ein blaues Material. Schablone?
很棒的刀
那是什么蓝色材料？史蒂克尔？
Hallo.
Hier ist Korea.Südkorea... ^^
Blau? Ich weiß nicht, was blau ist.
@@artisticson2275 die Schablone ganz am Anfang wo Sie ausschneiden
It's just paper...
👍👍👍👌🎉
I’m from Russia and I even know that they don’t sharpen usuba like that!
Đẹp❤❤❤👍🏻👍🏻👍🏻
Wow
Try a nata lol
That's not how you make a knife, it needs to start from scratch any body can cut a piece of steel and polished
There's a lot of fine refined iron...One thing's not the answer.
@Raul Trejo Your statement doesn't sound informed. Knife makers are not metallurgical engineering. But they know what steel to use and more importantly, how to shape and temper it so it flexible where it needs to be and hard where it needs to keep an edge.
He has a forge, he seems to spend a lot of time sanding the blade's thickness and overall form.. with an oscillating tool and by hand... This all means he knows what he's doing and good production methodologies.
#themoreyouknow