Our pleasure! Thanks for joining in and checking us out. They are beautiful, but they really do perform well. After I shot the video, I've been using them regularly. I fell in love with her performance.
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. Great choice. I love everything he has made.
I appreciate you saying that, but I am curious how many sharpeners you're aware of and how many of them you collected. There are other people who are equally amazing. Let me know. I know you're here every week commenting so I can't wait to hear back.
I use the 240 silver 3 gyuto and 270 silver 3 suji as a daily drivers and they hold their edge real good, I’ve chipped them few times. Over all great knives for the professional world.
@@miguel154525. Do you think you need a more flexible stainless steal knife for fish carcasses and the filleting. The techniques of professional cooks as in using knives everyday tend to know how to prevent these things as mere mortals like me, lol.
@@johnmartin7158 this knife works just fine. (I mainly work with salmon, halibut, trout, and sea bass). My point is that I use my knives on a daily basis. And from personal experience they do these jobs well.
Hi Guys, love your work and respect your opinion. I'm tossing up between a Nakagawa Blue 1 Tall Damascus Gyuto 210mm or a HADO Blue 1 Damascus Gyuto 210mm which would you pick between the two I know you have used both..
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. I mean, you can't go wrong with either one. I love them both. I really do. There's no right answer. I love blue and both of those are blue. The Hado has a grind. That is unique. It's very thin on the edge. The Nakagawa seems to have a little bit more sturdiness so it's probably a little harder. Just pick one you like
Hi Guys, thanks for the reply sorry to hear all that is going on and understand. yeah I thought as much both are great knifes and I think I'll just pick one, I'll let you know. All the best with everything and good luck. @@nadm
How do I get one??? I wanna get one so bad but I know they are expensive so I wanna get one one day but I don’t wanna have enough just for him to have been retired so I now have no one to craft my legendary knife 😭
@@rickybobby6605 thank you for asking. Not to my knowledge. From what I understand most of these guys use Damascus that is made from somebody else. I asked someone who’s quite knowledgeable. They do not believe that they make theirs.
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All Nakagawa blades are beautiful! It's my dream to own one of his creations one day. Thank you for featuring these beautiful knives!
Our pleasure! Thanks for joining in and checking us out. They are beautiful, but they really do perform well. After I shot the video, I've been using them regularly. I fell in love with her performance.
My favourite blacksmith…
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. Great choice. I love everything he has made.
Those are all stunningly beautiful…
Thank you!!
I really like the work from Naohito Myojin! He is one of the greatest sharpeners in the world.
I appreciate you saying that, but I am curious how many sharpeners you're aware of and how many of them you collected. There are other people who are equally amazing. Let me know. I know you're here every week commenting so I can't wait to hear back.
I use the 240 silver 3 gyuto and 270 silver 3 suji as a daily drivers and they hold their edge real good, I’ve chipped them few times. Over all great knives for the professional world.
Glad to hear it. Sorry about the chipping. I’d love to hear how that happened. Do you think it was a cutting board or hitting some type of phone?
@@nadm I went through a duck carcass, also breaking through fish carcass
@@miguel154525. Do you think you need a more flexible stainless steal knife for fish carcasses and the filleting. The techniques of professional cooks as in using knives everyday tend to know how to prevent these things as mere mortals like me, lol.
@@johnmartin7158 this knife works just fine. (I mainly work with salmon, halibut, trout, and sea bass). My point is that I use my knives on a daily basis. And from personal experience they do these jobs well.
my 240 nakagawa ginsan in one of my favorites
The custom 240 Damascus is beautiful
Thank you!!
Thoughts on nakagawa’s white #2? Is it any less impressive than his white #1 or blue steels?
Hi Guys, love your work and respect your opinion. I'm tossing up between a Nakagawa Blue 1 Tall Damascus Gyuto 210mm or a HADO Blue 1 Damascus Gyuto 210mm which would you pick between the two I know you have used both..
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. I mean, you can't go wrong with either one. I love them both. I really do. There's no right answer. I love blue and both of those are blue. The Hado has a grind. That is unique. It's very thin on the edge. The Nakagawa seems to have a little bit more sturdiness so it's probably a little harder. Just pick one you like
Hi Guys, thanks for the reply sorry to hear all that is going on and understand. yeah I thought as much both are great knifes and I think I'll just pick one, I'll let you know. All the best with everything and good luck.
@@nadm
The hammered tip is taller. Nice group
Yes!!
Nakagawa is making a custom knife for me.
That’s awesome!!!
How do I get one??? I wanna get one so bad but I know they are expensive so I wanna get one one day but I don’t wanna have enough just for him to have been retired so I now have no one to craft my legendary knife 😭
We all have to save our pennies
Good luck in building yours
Do you know if Nakagawa-san make his own damascus steel or buy it factory made?
I am trying to find out. I have asked some people and I'm doing my best to get you that information.
@@nadm any update?
@@rickybobby6605 thank you for asking. Not to my knowledge. From what I understand most of these guys use Damascus that is made from somebody else. I asked someone who’s quite knowledgeable. They do not believe that they make theirs.
I have the same knife, the Damascus it is prelaminated
@@shpendzeka457 thank you 🙏