Sharpest Knife Ever - Yoshikane Hamono
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- Опубликовано: 15 сен 2024
- This is the sharpest knife I have in my studio. I have never had a knife that scored this low on the BESS scale. It is a knife that was custom-made for me by Yoshikane Hamono. The steel is White#2 which happens to by my favorite steel because of how sharp they can get. These knives are limited edition and of my latest design.
Sharpest Japanese Chef knife in my collection bur.re/ykS2GN
Best Kitchen knife store bur.re
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I ordered this knife with the walnut handle. I thought I’ve handled/sharpened sharp knives. I couldn’t have been more wrong. With the ease of this knife it makes prep a breeze. The part I’m most happy with is after hitting it with a 5000 stone, to get it back to crazy sharp was a breeze. I even got my roommate to touch it up and to start using stones for his knives. Best knife purchase I’ve made so far
right on!
Saying breeze is a breeze. Is it breezy in here. Thought I felt a breeze.
What a beautiful knife! Thanks for taking the time to explain the features and why you designed it the way that you did. And it warms my heart to see a dad who obviously loves his kids as much as I love mine. You’re awesome!
For the 80 that dislike this vid. Walk a mile in someone's shoes before you criticize them. What is your positive contribution to this channel???? Get a live!!!! From an ex special forces soldier, 20 years service in Africa. If you don't have something positive to say or to contribute, go somewhere else. What is the negatives in this vid????? 😡
Machines can create knives with a tapered blade, just most don't. I have several wustof knives and they all have tapered spines
yea what is this dude talking about lmao? he thinks all machine made knives have a spine as thick as by the handle all the way to the tip?
There's all kinds of machines that make tappers, like milling machines can tapper flat stock and lathes can tapper round bar lol no disrespect but that's two examples .. other then that he makes great video's
And the reason most machine made knives aren’t tapered is it can get expensive
@@aaronho4242 It's not expensive. I have $1 little chinese folding knife in my keychain and the blade is tapered.
My edc is a Byrd meadowlark 2, it's Spyderco's budget brand, $24, tapered blade.
I took a thorough view of my veeery cheap machined knives and can say that 15-20-30$ ones have been tapered. Some pretty well though.
Not talking about cheap steel santoku wannabees, they still tapered only on the pointy part but not along the blade itself. But my euro-chef with hated bolster is pretty well tapered from the handle to the tip and has not so bad steel at all. I don't like it because of blade thickness reduction from the spine to the cutting edge, it is way too thick to my likings.
BTW my favourite knives are those santoku wannabees, they are sturdy, can be sharpened fast-ish, use decent steel and cut good enough. Flaw is in holding cutting edge but that's the thing I can manage by fixing them more often than fancy handmade knives. Wish I could afford those but happy to admit it won't be a lifechanger for me. I can manage.
This made me smile during this flurry of bad corona virus news. Thank you!
just doing my best.
Rounded spine and handle. That's the mark of a knife smith that knows how to use them in the kitchen. That's really something to respect. Everything the guy mentions or does in this video shows that he's a next level expert.
Love the design of the rough hammered top to the matt middle and mirror polish finish. I’d just put it up for display in my home rather than use it. Art piece right there!
use your knives!
Burrfection functional art is sometimes hard to comprehend.
I bought the
Yoshimi Kato Aogami Super Clad Kurouchi on Burrfection. The cladding and appearance is identical. It is in a different class to my VG10's and gets used every day, it's not just a piece of Art
I purchased your white steel knife in walnut. It arrived about two weeks ago. I tested it on the same tester you use. Out of the box, my average sharpening scores were around 160. I stropped it on one of your leather strops and it then tested out on average in the 80's. Sharpest knife I have ever owned for sure. Love it.
love it. thank you for sharing your input
10? There's no way. You are maybe using the wrong wire or you're not mounting the wire properly. His was ~110-130 out of the box, so there's no way you're getting 10 on the same tester. Try new batteries, inspecting it for damage from shipping, and anything or of the ordinary. Use a test weight (something like 100 grams, found easily on eBay) and put it on the scale, note the number, then power cycle the scale, and see if it repeats the same measurement. (Put the weight on top of the wire fixture, after tare it, to weigh it.) All it is doing it measuring the mass in grams, so it should be close to the mass of the rest weight. Depending on what the letter at the end of the model # of your scale, it should be within 1, 5, or 25 grams for the A, B, and C models respectively. So if you have the PT50B, when you put a 100 gram weight on it, it should measure within 5 grams. (100 grams +/- 2.5 grams, or 97.5-102.5 grams, not including the tolerance of the test weight itself. So more realistically, if you get a decent test weight, it should measure around 97-103.) Hope that helps you diagnose the issue.
Andrew, my bad. I made a typo and did not catch it. Thanks for alerting me. My out of the box testing average score was 160. I agree 10 would be impossible. A higher number, say in the range of 200 would be plausible due to the manufacturing tolerance variation - especially with a hand made knife. Again, thanks for calling me out on this. I have corrected my initial comment so I don't lead others astray. I have been in manufacturing for 30 years, was a manager of a QA inspection lab for about five years, co-written QA inspection training, lead a project on data analysis of product variation and have taken 400 level courses on statistical variation. That said, I can still make a stupid typo and look like a fool. Again, thanks for alerting me to my error. I appreciate it.
That is a beautiful looking knife. I love the traditional look of it.
Don't have time to watch the latest vid as I just spent three hours sharpening 10 shuns and two 40 years old Chinese cleaver, large and veg. Both cleavers needed reshaping on the edge as I used an electric sharpener for years until I purchased my Shuns. I also found a Ken Onion Shun for $10 at a garage sale a few years ago with a 4mm chunk out of the middle of the edge. Well after months of watching your vids and the purchase of a stone you recommended and a 1000 grit Shun stone found at the local thrift store for $15, the edges of the cleavers are back to the way they should be , the chunk is gone from Ken Onions chef knife and the other nine shuns are very sharp. Couldn't have done it without your vids. Thanks so much, really enjoy your work.
you the man.
That's really good, 183 after two months of use. I'm finding that my knives gravitate towards 200 - 220, but strop right back to 140 - 160 in just a few minutes. Your late 2022 video showing the new knives testing between 12 and 20 was very impressive, but my question is, "Could I re-sharpen those knives to below 20?" Thank you for testing a knife after two months of use, because that's really what most people will be using!
Kia ora Ryky. I started to watch your channel out of boredom during the covid and love what you do. I started to buy Japanese style knives but can only afford the cheaper ones. My first 4 was from China. I lost my managers job during the covid and now have a job with a smaller income. I purchased stones from AliExpress and they work ok for now. I am currently saving up for a Yanagi 240mm and then save for a slicing knife 240mm. I do a lot of sushi and sashimi as well as BBQ's, whole chickens and ducks. I did buy a 205mm Wasabi Yanagiba, but boy oh boy. What a mistake. In retrospect, I followed your vids on sharpening it and managed to get it quite sharp. There was a bevel on the back of the knife which I had to get rid of. There was also a big micro or secondary bevel which I also had to remove. Lesson learned. It is 1K6 steel and I think machine stamped and mass produced, so yes, it's speaks for itself. Now I can practice on this cheap knife by following your vids. Thx for your channel and hopefully one day, I can afford one of these gr8 knives and sharpening stones. I looked at the comments below and these are gr8 people. So many are so positive. ✌ 🙌 One thing I don't get is the huge chef knives. Are all of you trained in martial arts and sword fighting???? 😂🤣😝 Good luck and have a gr8 2021 for all your followers and patrions. Oh, before I start to save for a 240mm chef knife, where can I do a sword fighting course. Are they available online??? 😱 Kiwi from NZ.
Hands Up for another Educational Video!
You are the man!
Brian From New Jersey !
Glad you enjoyed it!
Just bought a Yoshikane SLD 210mm Damascus for my first ever Japanese chefs knife. Such a beautiful knife and feels amazing in hand. Probably won’t have to ever buy another chefs knife in my life, even though I want to... lol.
This is really a great knife! I personally like the nashi finish and the thick spine with perfect tapering down to a thin edge and tip.
Beautiful knife, Ryky! Looking forward to picking up one. Some content creators get upset when their kids interrupt their videos. I love how you embrace the moment. Awesome, dad!
You are so welcome. We love your videos and your dedication.
JAMES!!!!
Just received one. Beautiful masterpiece with high cutting power 🔪
Man what a cool job title to have. "Blademaster" haha that sounds badass!
To all who cannot afford knives in the $300 range or above, do not be despair. The secret of sharp or sharpest knife is in the sharpening and not the brand names.
As long as you have the blade with HRC of 59 and above, you can make it a sharpest knife you ever own.
Learn how to sharpen and invest in sharpening stones.
Of course for those who have money, high end knives are beautiful objects of utility and for show also.
Hello
Thank you for all your videos. Been watching a lot of your sharpening tutorials and stone tips.
Just a Yoshikane shirogami and couldn’t be more happy.
Hi Ryky. Your videos have really inspired me to learn how to sharpen and restore knives. I was wondering where you get all of your damaged knives?
I prefer SKD over W2 on yoshi's knife. Longer Edge retention with SKD. Between white or blue I choose Blue and almost all my single bevel knives is in Blue steel. Aogami resist rust better strong not easy to chip. Someone dropped my A2 Yanagiba from a counter top to the ground, and when I checked the knife there is no chip, no nicks,, nothing. Handle is also in perfect condition without any damages (no cracks, no dent, nothing). Ebony handle blond horn ferrule
prettiest knife I've seen is a while!
love it.
With a little work on a strop, those knives should be under 100. When I do my kitchen knives I can get them BESS 100 or under by finishing them on a leather strop with diamond spray on the strop. One of the problems with the BESS tester is getting the line tensioned the same. If the test line is even the slightest bit loose, the BESS reading goes up because the line will deflect under the pressure before it is cut. All you're reading is the downward pressure on a gram scale and the line is the variable in the process.
Continue the great works! Thank you for making international shipping affordable/free too!
The term you are looking for is a "distal taper" its pretty common. Ive never heard of the steel types you mentioned blue/white etc? but Im not really knowledgable about kitchen ware
Can you rest the edge on the machine and maybe rest the tip on the holder and front section edge of the knife touching/ cutting thru the machine.
Because using the back/ heel is heavier
To me, quality white steel rules for an unbelievable edge. Blue is better than most steel compounds used in western knives, but cannot get an edge like good white steel. White steel reacts as it should. It is never a lesser knife, it just requires a small bit of care. Not even that much.
Working with white steel brought my thinking up another level completely.
I bought one of the first launch knives with a Walnut handle It is extremely sharp, very attractive, and slices through vegetables like no knife I have ever owned. But because it is so attractive, I admit I mostly use my Wustoff. It is a prized possession. Anyway, I strongly recommend this knife based upon my last purchase.
use it!
Congratulations, the harder you work, the luckier you get!!!
I would totally be interested in that big gyoto! I've been a cook for a long time and a 10 inch chef knife has always been my best friend. I'm currently running a dalstrong shogun x and I'd like an upgrade to something truly awesome 👍 btw I totally know how you feel. Being a single dad and working full time is freaking rough and by the time I finally get my days off and some time to spend with my little man I almost can't take it anymore. He's pretty much at the same point too lol. You don't realize how much you can love somebody until you have kids
thanks for sharing the sentiment.
That is insane how sharp it was out of the box
yeah... not bad at all
Hm ... I don't want to come off wrong Ryky as I really appreciate all your content, especially the sharpening videos. Yet I also believe that you have enough integrity to be corrected. That distal taper is absolutely achievable by machine. In fact many knives you have reviewed have it. The Wüsthof Classic Ikon I have in my kitchen comes to mind ... I'm sure you didn't mean any harm by it
I stand corrected
@@Burrfection I hope I didn't come off sounding too critical :(. I really love your videos, your suggestions and reviews. In fact thanks to you I now have a collection of Naniwas and Shapton stones and my sharpening has improved to the point where I occasionally charge neighbours for a quick touch-up. All thanks to you!
Also the fact that you have your own knife line now and the incredible out-of-the-box sharpness is very commendable and I want to congratulate you on your, in my opinion, much deserved success. Good luck and much appreciation from Berlin!
Yes, a distal taper is easily achieved by machine, however it adds to manufacturing costs.
Does the patina slow down the cutting action by producing more drag in the material being cut?
Looking forward to the 270 and videos of your upcoming trip to Japan... Safe traveling..
Be Blessed - Mr Ed
How long does it take them to hand make 100 knives and what are the tolerances in them, like how much does 1 differ from the other
Hello sir, can i ask if there is double beveled edge yanagiba knife? Or just one side only?
56mm height!!! Yes please. Would be great to get that in 210mm length.
As Bob Kramer calls it, "white steel is the Ferrari of steel's". :)
Why exactly?
It may not be done, but it is absolutely possible to make that tapered shape with machines. It won't be a single machine doing all the work, but start with a knife blank and use a CNC-router to remove material and form it into having that taper.
Oh so you do make your own knives I'm new to your channel and slowly catching up on older video's.
Enjoy you using the " BESS-standard: Brubacher Edge Sharpness Scale" test
If you were to recommend 3 knives to start a collection with, based on their utility in the kitchen, what would by your go to styles?
I don't have this one but I bought the Sakai Takayuki Blue#2 Burrfection Knife launch batch and I love it and I love looking after it, it's incredibly responsive, feels great in the hand and of course cuts like dream. Teaming up with proper knife makers is really allowing you tell knives with a good reputation, keep it up.
p.s - not entirely sure on the difference between a white#2 and a blue#2 so no idea how they should compare.
I bought 2 blue #2's. I love them. I only use one. Waiting to use the other one or give it to someone. My family don't even want to use it, especially after this video. Look forward to the next one!!!
thank you for sharing and supporting what i do !
Which knife is sharper: The yoshikane hamono or the miyabi 5000 mcd 67?
Why don't you make a standard 210 mm knife with high carbon steel? I'd buy one. 270mm, from other hand is gigantic for me
lots of knives and sizes in the works
@@Burrfection 👍🏻
I'm big fan of your job, so looking forward 210 chefs with high carbon steel, made in the same style, as 270 chefs
congrats! Always pulling for you and I appreciate you trying to raise the education level of people
Thank you for being such a supporter and always saying it like it is
More like a Cladding Line not a Hamon! It takes differentially Harding the spine to great a TRUE Hamon. Like a Honyaki.
It is san mai.
That last big knife looks like something you want to use when the shit hits the fan... If you know what I mean ;)
i have 3 katanas for when that time happens.....
@@Burrfection I have a broomstick. And a gardenin tool wiht a spike on top. I win.
I wish I had one of these so bad
Which whetstone is recommended to use for this knife please ?
Those are more swords than knives and I need one 🤩 beautiful !!
HAHA!!!! You r right. They are beautiful but not practical for me. I never understood why you need swords to cook. My biggest knife is a 205mm AUS10 chef knife and 205mm VG10 Damascus pattern Kiritsuke. I mostly use my 165mm Shiro #2 Santoku. My Shiro #2 155mm utility also works just fine. I recently bought a Nakiri Shiro #2 which was on xmast special 165mm and use that as well. Think was made by Yoshihiro. Trying to safe now for a cheaper Yanagi 240mm as I make a lot of sushi and sashimi. I would have like to have a 240mm slicing but they are more expensive. I have never being trained in sword fighting. 😂 I can in anyway not afford these knives.
That's such a cool machine to measure blade sharpness.
Flexing that number 1 of 100! Love it!!
Hi! I have a yoshida hamono gyuto from zdp189 material and i can not get it sharp enough. When sharpened it cuts really well, but with two weeks of home usage it becomes dull. When sharpening i cant make it shave! It cuts well but not enough. I expect more from it.
What am i doing wrong. Can you make a video about zdp189? Please. Thank you
ZDP 189 can get quite sharp, but not as sharp as white steel. Sharpness does not completely depend on HRC. Believe me, I'm a sushi chef.
Thanks for the PayPal window. everything worked great. My knives have never bee sharper Keep up the good work. Teak was used on the deck planks on my WW ll submarine. ps, the only wood that does not float, W
In those two months of use did you touch up the blade at all or go through a full sharpening? If you sharpen it fresh by hand what number would you be able to get down to?
P.s. I just subscribed to your channel two days ago when I was doing research on stones. The information you have in your videos just straight up wasn’t available 15 years ago when I started sharpening my chefs knife on a cheap stone from the hardware store. I watched a few of your videos bought a $35 set of stones off Amazon and 20 minute after I soaked them I was able to shave hair off my arm with my mom’s Calphalon kitchen knife. Thank you so much for being one of the finest content creators on RUclips.
Hey Ryky, theres a straight-to-consumer company called Material (Material Kitchen) that claims to use "three layers of Japanese steel" on their knives but nowhere on the site does it say what type of steel they really use. They claim great edge retention and comfort but I'm kind of skeptical because they don't list what materials they use. The reason I'm writing this is because I would love to know what you think of their knives.
I would be very wary of any knife manufacturer that won't tell you what steel they use to make their knives. Seems like they may be trying to hide something huh?
Bullshit knives - do not buy! Support your local knife store and get a quality product from a reputable source.
Hi Ryky,
First of all thank you for what you have done with this community and your store etc...
Since you're doing these questions answer videos I wondered :
What are your thoughts about thinning knives ? Every time I watch videos by Carter (which tends to claim he is the absolute master in that domain) he tends to focus a lot on that point. From what I see it also seems to destroy the knife look, I understand that it can have some benefits but is it really that essential ?
Cheers,
Louis
Just sharing my personal experience: Previously I thinned my cheap stainless knives because they were ground thick from factory and they were cheap afterall, nothing to lose, and that improved cutting performance as expected. When it comes to a Japanese knive, I was thinking it is already thin, there is no need to do thinning. I have Masakage Yuki and Koishi gyutos. After watching Carter's videos I tried thinning the Yuki. The performance difference was highly noticeable. I realized it had a lot of friction when gliding through the food previously, and now it glides very smoothly. So the performance of the knive improved a lot since edge was already sharp but grind is better now. However for Koishi, it looks very beautiful and it is thinner due to 210mm size unlike other one 240mm. I don't want to thin the Koishi because it is already performing well for me, and I just use at home here and then. So in conclusion: If you thin your knife it will perform better for sure. But maybe it is already performing good for you and you are using it occasionally, then it is up to your liking. For a workhorse kind of knife you can try and see how much it improves.
will have to post a video......
@@enobil Tank you Engin, really cool reply.
How about the look of the knife, does your Yuki still look as good or it has quite some scratches marks on a few CM (secondary edge) ? I feel like even though look isn't essential, it would hurt me to damage a 100 €+ knife...
@@louis2p You can find my other reply, I shared photos. BTW there are two types of thinning. What I did and what Carter suggests is laying down the knife flat using the shinogi like e.g. half of the blade height. That aims to thin lower half of the blade. So that grinds ~5 milimeters from edge PLUS the shinogi line at about 25 milimeters up from the edge. What you are asking is probably thinning at a ~5 degree (not entirely flat) angle such that only ~5 milimeters above edge gets thinned. In other words, the type of thinning you are trying to do is widening the bevel. The type I did was flattening the grind. So for widening the bevel, if you are experienced you can do that without introducing high cosmetic impact. For flattening the grind like I did, it removes the finished material by design. Hope it makes sense.
@@Burrfection Hi Ryky, if you're going to make a thining video, you can consider there are two types of thinning. The common one is "widening the bevel" by using a lower angle than normal sharpening angle. The other type is laying the knife flat (like if you're trying to sharpen at the lowest possible angle) and "flattening the grind". Carter's videos talk about the second type. I think both types can be used depending on the situation. I used both types on different knives. I won't go into more detail here. I learned sharpening from you, thanks a lot. Regards.
PS: Murray Carter is suggesting to thin knives in every sharpening session, FWIW, just to share with you. I'm not doing that but I found it interesting he thinks that way.
Do you know any methods to restore a strop? O have a 4 sided leather on wood strop and I accidentally shaved into it when bringing the knife back again for the trialing-edge final polish. There's like a potato chip sized flap in my strop now hahaha
About your only choice is to glue it down the best you and fill the little crease in with polishing compound. You will always have that Itty bitty notch/seam where your glued it down but it honestly won't affect your stropping.
congrats, great knife
I have a tojiro #2 white and it's scary sharp after a 400-1500-6000-9000 progressing and finishing on my (estimated) 15k natural slate. Like every white loses the initial sharpness quite fast tho
what brand does a 9000# stone? Thanks.
@@shadyeskimo Morihei Hishiboshi #9000 I got it for my straigt razors initially
There are any good chinese gyuto knives?
Yoshikane is certainly on my wishlist! A note about your 270mm .. it's note quite french-esque ks-esque shape, is it too late too add a bit of a flat spot and a longer curve in the spine to the tip?
Would you ever internally acid bath, or force a patina on a Japanese knife to prevent rust?
Is the Launch edition still available?
yes. we get 20-30 a month or two, bur.re/ykS2GN
When are you going to release a Yanagiba? 🤔 I would buy it for sure
daaaam son uuu have been bizzzy goodjob brothier i remember long time ago wachen uu proud of uu
Thanks brotherman! Just keeping it real.
Do you demagnetize your knives before sharpening? If yes, how?
You earned every bit. Congrats
thanks Jason!
can't wait to get ahold of one of your custom knives
one day
Can’t wait!
Any plans on making a nakiri style as you recommend this type of knife instead of a small pairing knife
lots of knives in the works....
@@Burrfection sounds good - will be interested when you release a Nakiri style :-)
So sharp that they stick to the wall sideways. :)
taper can be ground with a surface grinder rather than hand forged.....rather have one forged due to the grain structure. keep the videos coming :)
Do you think it’s possible to get a knife under 100 on that scale? Using your stones i mean, not out of the box.
I accept the challenge....
Burrfection
Sounds good. We’ll bet a bag of chips on it.
Probably, wouldn't be easy though.
He got 109 out of the box. So getting 10 less isn't out of the question.
but.... can i get under 100 once the knife meets the brick...... ?
Your videos are very instructive and helpful. I am curious what your thoughts are on this knife: Tops dcr8 dicer knife.
If you could. Can you do a scenario of sharpening our traditional Japanese Pull Saws? - the teeth are quite intricate.. and can be a great pay off if taken care of. Thanks. (im in Sacramento California).
Beautiful knife!
Do you own any bunkas with video review?
The line is not a hamon, a hamon is due to the difference in hardness within one kind of steel. The line you see in this knife is due to different steels that have been forge welded together.
How is the handle wood called? no english here can't understand the word LOL
Hi! New to the channel and I've been browsing and have a video request. Can you make a video on all of the different styles of knives and shapes and sizes and the types of cuts they're designed to do and the typical types of food they're designed to cut? Maybe with examples? I'm not so much referring to the difference between a boning knife and a chef knife but the different shames of each kind. I've noticed a bunch of unboxings with many different knives by name (EnsoHD set) and even the same type of knife with drastically different profiles. Thanks! Keep up the great videos!
Hi Ryky, long time watcher, first time caller. I’ve purchased this particular knife and am waiting for it to be delivered, I know you’re changing paths for RUclips, but wondering if you can go back to your roots and post vids cutting vegis with your designed knives, thanks!
This guy must have way of samurai in his genes somewhere
His Ancestors are probably from Vietnam (I guess it from his surname).
Nice! That distal taper is a feature of many Nihonto. Also many of them broaden just a bit at the last approximately 1 1/2" to add strength to the sword tip, and add just little extra weight at the distal end of the blade for more cutting force through the mass x excelleration effect. Of course if it is damaged at the Boshi, it also leaves the Togishi extra steel at the tip to rebuild the damaged tip profile.
BTW Ryky, you do realize that you have this Niche for the time being. We, your viewers love knives and Swords also. We need guys like you. I considered making videos but what I do is so much of a smaller niche. You have to be able to find the swords, afford them, then pay me or another polisher a few thousand dollars, if your lucky it will have a Tsuba, and Menuki, Fuchi etc. Then you have to have a new Tsuka, and Saya made. From there it's constant maintenance with Choji Oil and Uchiko. Taking care of kitchen knives is much easier. Especially the Chromium Steel varieties.
The thought occur to me when you heard your kids. Mines 30, he just bought a 4 Bedroom House. I've been warned already that I will be a Granpa in the next couple years. Love those kids and help them grow on a good life track. A Dojo is a great idea when they're old enough.
Thanks for sharing your kind words
wow
looks amazing
Its not a hamon line. Its called a lamination line or cladding line. Hamons are found in differentially hardened knives/swords aka honyaki
Any Chance you'll get another batch of these??? Hoping so.
bur.re/ykS2GN in time...
Not long subscribed to your channel and wish I had found it a lot sooner, love your work Ryky
Welcome aboard!
Have you got the launch edition still available? How does shipping work to the Uk, will it be subject to import duty or is it pre paid?
likely free shipping but not sure about duties bur.re/ykS2GN
There should be laws to avoid import taxes in the EU for boutique items like these. I understand a tax to promote domestic manufacturers, for everyday items that are food by the millions, but not for something where they make 40 units.
Lovely knife
Bloody stunning knife buddy
I like it better than brown number 2
Are you sure the "edge" is stainless also? Im not sure how you would be getting patina on the edge if it is stainless steel.
The edge is white #2. Not stainless, hence the patina.
He never said the edge was ss. At 7:40 he clearly is talking about the edge not being ss.
@@xenonram Show me where "he is talking about the edge not being SS" cause at 7:32 he clearly touches the knife just above the hamone and says "this is true SS not iron that twill rust"' as he touches the EDGE 3 seconds later. Then at your 7:40 he again says "this is true stainless". Then he holds the knife up showing the patina'd edge & starts talking about patina.
Cladding in stainless, core is white#2
Is a Masamoto KS factory or handmade?
Oof, great looking gyuto! One correction though, that is not a hamon line, but rather a lamination/ cladding line. Hamon only exists on honyakis or differentially hardened blades.
I stand corrected
Definitely got my eyes on that 270mm
will make it happen
I am very interested in that 270mm knife. I personally prefer larger knives for most of my workload and then just use a 6 inch utility or paring knife for the smaller tasks
you'll hear more about it