A Copper Damascus Chef Knife You Will Love
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- Опубликовано: 5 сен 2024
- This copper damascus chef knife is one you will love. Nigara hamono shows how this knife is made.
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I don't see the copper ones in the store do you have the copper ones in the store yet?
Me neither :( ?
i am looking for a very nice single steak knife. i am a past customer of yours and keep looking but you are always sold out, im looking for 3.5" damascus 63-64 hrc . i was going to buy a shun blonde steak nife but their knives are not as good as the knife i bought from you. keep me in mind if you would sir
We are here because we enjoy knives and how they are made and this scratches that itch! Once I can get my wife to stop putting my knives in the dishwasher, I will get a Ryky. hahah
One day!
I can completely reprofile my mother’s kitchen knives to a razor+ edge, and a week later it’s riddled with nicks, rolls, and a chip or two. The first time I reprofiled them, I thought it was weird how messed up they were. The second time, I asked here why they were so messed up. She said she didn’t know. The third time I reprofiled them and saw them all messed up, I just watched how she treated them while she was cooking. The HORROR! The would literally drop the knives on the counter from several inches away from it. Slam them when something didn’t work out. One time there was a knife in the counter AND SHE PUSHED ANOTHER KNIGHT INTO IT! EDGE TO EDGE! After that, I pretty much stopped sharpening them. Unless it was for a video on my channel or cause I was bored and all my other blades were sharp. I didn’t yell at her or say anything to her, besides asking her to treat them better. Despite asking her to treat them better, she just snickered at me and said no. They get sharpened about every 4 months unfortunately
@@101skills. I have watched my wife user the knives for things she shouldnt be.. Like opening boxes! Once I can feel comfortable that she wont be taking a chef knife out to the garden to trim things or cut ropes, then I will be ready to order my real knife.. Till then I make do with my Mercer and Kumo (sp?) and a couple Victorinox.. I keep them sharp with a couple double sided stones.
@@ianpellman7957 that sort of thing annoys me to no end.
@@101skills. Women and knives don't mix. They just don't have an appreciation for craftsmanship. It's not an accident that every single knife maker is a guy.
I absolutely love watching artisans at work. It was a half-an-hour well spent. Feel free to do more.
yes sir. many more on the way
The finishing work on these is so satisfying to watch.
It's been years for me,
This channel opened my eyes to sharp knives. It taught me how to sharpen them. The Burrfection Store sold me better whetstones at cheaper prices including shipping than I could get in my own country. This channel opened me up to enjoying cooking and I can never go back. It might only be one facet of life but it's been forever improved. Thank you.
definitely need more of these unedited videos of the artisans making the knives. it's fascinating!
Incredible to see the process and thank you for bringing these to us! I was surprised at how steep of an angle he used when stropping the knife 🤔 Only a few very light passes it looked like, but fascinating! Obviously there is no questioning the effectiveness of the method, wow!
Vastly prefer seeing the whole process with few cuts. You are documenting the process wery well. I especially appreciate how you minimize camera movement and select very good viewing angles to show what is occurring. The one thing that surprised me is the very steep angle of the final stropping. Thank you for your attention to capture all thoes details. Looking forward to more videos like this!
Yeah that surprised me as well. But it turns out he is using very minimal efforts but it is not likely to ruin the cutting edge at all
@@Burrfection on re-thinking the reason to use such an extreme angle - likely to remove any micro-wire-edge or any burr that could easily roll with first use.
@@DarylOster --- Right. The problem I have with sharpness is easy to illustrate: imagine everyone's shock if for the sharpening finale he sliced a wood cutting board a few times. You can get a nice sharp edge, and feel that sharpness fade as you slice five servings of a nice beef roast.
What a unique perspective you are providing us! Thank you for your extraordinary efforts to educate your audience. Beautifully narrated, in my opinion!
Terrific video. It is very interesting to see how deliberate and repeatable the hand motions are performed. I'd like to see how the copper pattern is created in the steel.
Usually before etching of the damascus in ferric chloride, the knife have to be thoroughly clean of polishing compound and oils. If the cleaning is not done properly, the surface would not be etched properly.
I super appreciate seeing the process. Thanks so much.
These guys have to go through alot of grinding stones every year if they are dressing or leveling their stones several times per knife like that :O
IMO most of the dressing is not so much to level but to expose more sharp edges and surface area after the aggressive steel grinding FLATTENS the stone. The sharp point of the diamond cuts a new continuous groove a few tenths of a mm deep spaced several times per mm across the active surface of the stone. This way new sharp edges of stone can cut into the steel without applying so much force to the blade (more force = more heat and more potential for injuries)...
@@DarylOster Yeah looks like it, you can see that he seems unhappy with how the stone "takes" after a while and goes straight for the chisel thingy
Exactly what this guy wrote
@@Burrfection I like how you both go off on a completely different thing here though 🤣
I would love to see more videos on Katanas. I just had my first custom Katana made. The look of it is from a dark era. It's plain and simple with an all black handle a 1095 clay tempered steel blade with hamon and a HM-10 design. The Fuchi & Kashira is all black no design. Habaki/Seppa is brass, TSUBA is all black no design, and no menuki. I wanted this Katana plain and a dark feel but beautiful.
I’ve never been so at peace watching a video. Subbed!!!😁
welcome
Gracias por esta fantástica edición.
Another industry that has much in common with what you do (also big in Japan) is hand tools for wood working, mostly chisels and hand planes. Rob Cosman is a famous RUclipsr and teacher for such wood working. Sharpening these tools is essential for their use and he gives lots of expert videos about how to sharpen and insists that leaning to manually sharpen is better than so many jigs. I would like to see you visit his shop, talk about the art and science of sharpening and geometry. You teach him to sharpen a knife and he teaches you how to sharpen a chisel and a plane blade.
hey thanks for the tip. i'll look him up. i'll be going to Japan soon to take some wood working classes to hone my sharpening skills even more.
These are great Ryky. Haven't been to Japan but I have been adding to my knife collection and knowledge over the years. Good to see you back at it again :D
One day when you have time. You do not have to be in Japan to enjoy Japanese knives
@@Burrfection Considering I would love to see their workmanship is what I wanted to imply. But indeed. I am still in pursuit of getting my sharpening skills to get to sub 200g on the sharpness scale.
@@fjallmannOutdoor55 and Engineers perspective have some helpful tips and get it to that point easily.
Beautiful. I love the attention to detail.
Glad you like it!
YES! SHOW EVERYTHING !
Copper is my favourite metal for colour so to me this is my perfect knife. Truly beautiful end product; yet in watching any skilled artisan work their craft, there is a beauty in the expert application of knowledge to create their objects which has a natural poetry and beauty to it. It's so often simple and ultra efficient, minimal effort expended because every bit of work done is backed up by thousands of hours of experience. Wonderful to watch this sort of thing. Thank you for making it and uploading it. One day I hope to own such a work of art.
Awesome video. Good filming as well as all could be seen in clear details. Commentary is perfect as well. There are so many techniques and styles of the knives, even only from this one manufacturer, that there is a huge chance to show something interesting and unique each time. Documenting the processes used could be valuable in itself for knife makers. And even for a hobbyist, watching a craft master at work is always a treat.
Thank you for the input
Neat. Thanks for sharing. I do like a longer format, but half the time on the first two grinding phases would have been ok for me. Really want to see the blank production process. God bless.
I love this thorough format and see the various steps and finesse that goes into producing these skillfully crafted knives. I look forward to view more content like this. Beautiful to watch, thank you.
Awesome, thank you!
This video is absolutely mesmerizing. I would love to see more!
More to come!
Yes! I love this “long form” video format! More please!
You got it!
This was NOT overly long. I have a set of four Mcusta Zanmai Beyond Aogami knives. Most of my friends do not understand why I spend so much on kitchen knives and do not have the patience to watch this video. Nevertheless, I would love to watch a Mcusta Zanmai Beyond Aogami being made.
Thanks for sharing! Will visit them next time I am in Seki
nice vey nice workmanship!! holding that bevel towards the cutting edge is serious control!!
It sure is!
long format is fun. Do what you love and we good game brother!
didnt expect knife to be done after his last stone. but daaaaayyyyyumn, cutting the paper looked sooo smooth.
thanks for sharing this process of art making.
I enjoy your explanation of what is going on.
amazing! thank you for sharing how it is done!
His stropping was surprisingly minimal. Very cool video.
watching the way he strop the knife was incredibly eye opening.
He makes it look so easy. But you know it takes years to get this good. Great video ryky!
It does!
My Ryky x Jet Li Nigara is sharp AF 😘👌🏼 thank you Ryky 👊🏼👊🏼💙🩵🖤
Great attention to detail.
I try
This format is perfect man, thanks for uploading your experience 😊
My pleasure!
Exquisite craftsmanship
Amazing knife!! The new long format is very good.
Fascinating video. Thank you!
Great video. Appreciate format. Keep up the Great work. Thanks for the Super fast delivery from your store. Like the Burrfection brand boxes.
Much appreciated!
well, I've been a subscribed fan since the early days but haven't felt as much need to tune in recently until this popped up. Really great to see the quality of production from the beginning of the knife journey instead of just the end product review. Very interesting. You might consider producing both format and then editing a youtube short that runs through the steps with the subtext.
Thanks for the input
OK, that’s cool. Great video. Keep them coming!
Thanks! Will do!
Been enjoying the factory tours, thanks
This such a beautiful knife I have your Damascus Ricky knives but this looks amazing
Another good one! Keep em coming 😁
We will
I really like watching the knives being made😊
Me too
Can you show the making of the billet and the billet to blank process? It is all pretty amazing. There are endless amazing ways to make Damascus steel.
Yes. Going back to Japan in August. Will make it happen
Very interesting and it explains the value of these knifes!
Great craftsmanship. Waiting for more. Greetings from Poland.
More to come!
Great, Riki!
Are you going to have any videos on the forging part of the process?
Beautiful
It's interesting how much this is done by eye and feel, not surface mechanical jigs and surface grinders.
Yup. I appreciate the skills these knife makers develop just to make these knives
Thanks for the factory tour ☺️
Love these Videos..... such attention to detail.
Glad you like them!
That is gorgeous. I want one.
12;20 4ft wide stone had me laughing thanks for the awesome video
In total diameter. Its huge. There are even larger ones
What's the benefit of the copper layers besides looking nice?
At 5:30 grinding on a narrow wheel like that requires a lot of poise. Any little slip and you get a divot in the edge, and keeping the knife in the same position is necessary to get an even bevel. Then there's the angle of the bevel, too, changing everything for the convexity of the edge and getting the tip of it to a point (not a blunt, rounded tip). Truing the wheel is not easy, either; the same principles apply, only in reverse, to get the surface even from side to side, not angled off to one side. A piece of true flat glass is good for checking blade straightness, and a good level for checking the wheel. Earlier, that's a pretty heavy hammer he's using, so the blade must be fairly heavy and the steel has something to do with it all, but those little two-inch taps are all that is required to cold forge the steel. It looks like the "anvil" is covered in cloth, and probably the hammer head, too. In straightening friends' knives (to correct their confusion of a knife with a pry bar), I used masking tape, and a conventional 12oz hammer. Just a tap in the right spot works wonders. Anvils, even just 4"x4" are really expensive for what you get, and they dent very easily, so I use a 5lb. hammer head as an anvil. It's a bit rounded, especially at the edges, but that slight center rounding may work as a benefit to isolating the bent spots in a knife. Trying the sharpen a bent knife on a flat whetstone is ... um ... futile? It's just so much fun to repair a knife, straighten it, grind chips out, and sharpen it knowing it's sharper than it was when new. i even figured out what to do about bolsters!
thats crazy sharp
Hello Ryky, what a pleasure to see this video of knife making. I always love to watch your videos! Maybe you could help me. I sharpen knifes on Choseras and Superstones. Until a 1000 grit stone, I could feel a burr. But lets say on 3000, 5000 or 8000 stones, I couldnt feel a burr anymore which gives me the point to change stones. Could you tell me please when its time to change from one fine stone to the next? Best wishes
love this vid, those guys doh play, great looking knife
Hi! These videos are amazing, they answer so many questions I've been thinking about for ages. Well done for being the first that doesn't just do a 3min video on the same subject! Do you know if their silver 3 Damascus line is made all in house or do they buy the steel in pre laminated?
These are made in-house burrfectionstore.com/products/nigara-gin-3-anmon-kiritsuke-yanagiba-270mm-with-premium-ebony-double-ginmaki-handle
YES some of the best content love this !
Very enjoyable video, thank you. Would also love to see the handle making, and if possible the forge of the steel. And of course, links to buy one, amazing looking knife. Please keep up the great videos you do, they are really awesome
Thank you for the compliment. They will be here soon burrfectionstore.com/collections/nigara
Cool video. Do one with how they manufacture the handles also!
Noted!
For once, the documentary actually shows the whole grinding, honing and polishing procedure.
With commentary.
Instead of " The worker SKRR, then the worker carefully krrrr, then the blade is fssssh, this is how best quality [insert product] is made!"
From this kind of video you can actually pick up some techniques and undestanding of the whole process, really nice work.
Amazing video, love to see more!
More to come!
Amazing video!
Why does he strop at such a high angle?
it's preference. but the strokes are really light, so while you may think he is ruining the cutting edge at such an angle, he's barely applying any pressure.
I think it's a perfect strop. Higher angle with light pressure makes it feel like he's clumping the burr together as well as pulling it away from the cutting edge.. I love that 🔪 wicked sharpe!
Great video! Thanks a lot and keep going on!
When knife making turnes into masterful functional art.😮. I'm honing straight razors and I need something after the chosera 3k and my Kitayama 8k any suggestions @Burrfection
Hey Ryky, do you happen to know if the blanks (copper/steel Damascus) were forged and heat-treated in-house or did they get the blanks from somewhere else? Thanks and keep up the great videos!
Do you still have any broken or chipped knives you can part with? I’ve been repairing knives lately and I’m trying to find some quality chipped or broken knives at a discount. If you have any that you could part with for a good price, please let me know… Thank You! Your videos have been extremely helpful
Perfect galvanic battery!
Hi,
First of all, thank you for making your sharpening videos. Thanks to them, I've improved my sharpening technique until it's razor-sharp.
I'm a chef and own my own restaurant. What do you recommend I should do before I start work every day to maintain the edge of my knife as much as possible?
Thanks for everything.
where is your restaurant? would love to visit some time. for daily maintenance, it really depends on the time you have and what type of knives you use. if you are a Japanese knife user and you have 5 minutes a day, a 3000 grit stone should before your prepping starts should do. this will give you a crisp edge, but does not take a lot of material away. there is not a single method that would apply to every scenario but quality Japanese knives stay sharper longer than average knives, so you may be able to go once every 2-3 days, or up a week. again, based on your knife and use case. i use the Naniwa 3k as my finishing stone burrfectionstore.com/collections/naniwa-industry/products/naniwa-ryky-edition-5-piece-sharpening-pro-kit
@@Burrfection Thanks so much for taking the time to answer my question. My restaurant is the Fame Gastrobar in Berlin. If you're ever in the city, please stop by! I have a Naniwa Chosera Pro Serie with a range of 400-600-1000-3000. I'll definitely try your recommendations. Thanks again for everything!"
Good video 😊👍🏻👍🏻
Thank you 👍
It's cool to see the amount of skill and craftmanship that goes into making these blades but the sheer number of OSHA violations in this one video is insane.
Hmm. That is likely true
Long time no see
When he stropped, the angle seemed quite high. Was there a reason for that?
Hey Ryky, how does one get a black Damascus of this kind of style back to its contrasted, shiny, former glory?
My family and I are going to Japan over Christmas break for a few weeks and would love to pick up some knives straight from the source. Do you have any recommendations on where to go?
What is the make/design of the block he is using to hold the knife while on the stone?
Thank you for this video.
What is the purpose of including copper in the blade?
Looks
Hey Reeky
After years of sharpening my knives to mirror polish level on Naniwa 400, 600, 1k, 2k, 3k, 5k, 10k, 12k and stropping to 0.5 micron then polishing with paste, I have realised If I finish on 600 or 1k stone then stropping on clean plain leather my knives edges get crazy wild and cut almost everything way better. Everything but Hair and Wood. (Not that bad tho)
Am I losing my mind or what? Please help me on this
Ps. I’m confident in my freehand sharpening. And I use relatively good stuffs.
Thanks Man 🍻🔪
Amazing video
So given they grind it up to the final knife, these have already been hardened?
I thought japanese knives were actually very hard, im surprised they dont mind bending them at any point to straighten them up. Whenever i tried that after hardening and tempering, it sprung right back. But i didnt use a sandwich steel.
At 30:26 isnt he stropping at a really steep angle? It looks to me steeper than what he did previously on the stone. Really interesting, wo passes and done. Now i really feel i overstrop everthing.
Thanks
Thank YOU
hey Steven, i truly appreciate your contribution to my channel. please reach out directly if you have any questions i can help with. you can reach me at ryky@burrfection.com
So pretty, link for this exact model?
Can you provide the thickness in the spine and thickness behind the edge and maybe you can provide some measurement of the actual blade without handle
Next video on this knife
...does anyone else think that the stropping angle was beyond extreme?
I've now watched the stropping part five times and still it looks wrong.
It just might not be bad, I mean, these guys are the ones that make for a living the stuff that I one day dream to own.
But that big angle?
Does not round off the edge?
What am I missing here?
._______________.
@Burrfection how can I maintain or even revive that beautiful copper color throughout time?
the patina should protect the copper but you can use lemon/salt or vinegar/salt mixture to clean it every once in a while.
i love this video prehaps one day ill be able to afford a beautiful knife like this:) my current knife i use is a mayabi kaizen which dont get me wrong i love:) but definitely not a beauty like this knife:o
One day. But do not let that hold you back from enjoying what you have.
@@Burrfection i definitely have been enjoying my knife but seeing how beautiful they can be makes me more excited for the future:) ty for all the great videos btw
Beautiful love it. Whats your opinion on nigara? What knife would you recomend up to 500-600 usd ? Ty
burrfectionstore.com/products/nigara-ryky-x-jet-li-limited-edition-aogami-super-matt-migaki-tsuchime-210mm-gyuto-with-polished-nautical-blue-acrylic-handle
@@Burrfection thank you, is agomi super better than sat R2 steel ? (Should i be concerned about rust?)
Which ones on the store are the copper core?
Hello Ryky. Quick two questions. I am home sushi “chef” after much thought I decided on Japanese knife which best serve my needs and desires: Fuguhiki Kasumitogi (stainless mirror Jigane and Shirogami 2 Hagane). Problem is (to my surprise) it appears no one is making such a knife. According to Gemini (Google’s AI) it is possible to make one. Now what is really puzzling on this: for one why nobody makes it, for two, if you trying to improve look of a knife (since what possible other reason would be for using Kasumitogi in the first place) why would you decide on a“soft steel” (misty, scratchy) Jigane, INSTEAD of beautiful, shiny mirror, hard to stain and scratch stainless steel? Your years of experience, direct contact with Japanese craftsmen I feel You might be possibly able to shed some light on this mystery, give some of your thoughts, perhaps know who to ask.. (?). Asked same question on knife forum, only one person was able to offer some guesses, not sure how accurate they were. Second question: there are number of your videos in which you describe all sort of stones. Problem is they usually five/six years old now. Is all your narrative and recommendations in them still holds today? I know you mention here and there all sort of stones through your videos. Problem is, since there are well over 200 of them now (that’s how many I counted before I gave up), it’s bit hard to fish out relevant information, now that I need to buy a set. I aiming at extreme sharpness of Shirogami 2 edge sushi knife for cutting Usuzukuri (ultra thin, film like slices of soft meats for sushi/sashimi). Very soft texture and ultra thinness combined together really calls for razor, but I mean razor, sharp. For this reason I am thinking Fuguhiki with thiner spine might be more suitable than Yanagi. I intend to use it for cutting just regular sushi/sashimi as well (that’s still all soft textures, no bones, minimal board contact (hence slightly more brittle (within reason) would be OK I guess, if it would make edge sharper). If anyone else here has anything to weight in - input appreciated. Love your videos.
❤Just❤!
Love these vids! Goood Ish!!
More to come!
Why is the tang soo thin?
Is there any reason for using copper other then esthetic reason?
Nope
@@Burrfection okie dokie
Nice❤🔪🔪🔪