I got one last month, outstanding knife with a sharpness that shocked me, my other Aogamis are sharp but this one is off the scale. I think the R2 hardness allows the blade to be constructed so thinly. Beautiful fit and finish and so much fun to use. Great video, simple and clear.
I really like your technique for the horizontal cuts; angle the knife away from you, start with the heel, and smoothly pull the blade through the tip. My Shibata Bunka arrived today so I’ll try this out!
Santoku or bunka if you only could bring one? I really consider shibata bunka or Shibata Kotetsu AS Santoku 170mm.. What would you pick for your one and only, if you had to?
@@TheBreakUpMan Hello there. I took the Kotetsu 180m shown here. And im glad i did, i dont use anything else unless, its hard. :-) i love the knife, easy maintain, super sharp, keeps edge, and then it looks killer on a picture ;-)
Most knives can shave hair and cut paper towel it you know how to sharpen but a knife with bad geometry will not cut onion well even if it can whittle hair. Onion Brunoise is one of the best tests to check for good knife geometry.
these are retailers in europe but you have to be fast when they are in stock as they can by sold in few minutes cuttingedgeknives.co.uk/collections/kotetsu www.meesterslijpers.nl/index.php?route=product/search&search=kotetsu www.cleancut.se/knivserier/ryusen-3-serier/results,1-12?keyword=Kotetsu&limitstart=0&option=com_virtuemart&view=category&Itemid=875 oryoki.de/catalogsearch/result/?q=kotetsu&cat= this guy have them always in stock but probably because he is more expensive than others www.japanische-kochmesser.ch/advanced_search_result.php?keywords=kotetsu#page=1&display_selector=0&perpage_selector=30&specialsOnly=0&immedAvail=0&minimumPrice=179&maximumPrice=369
Hi, In case you are still looking. The knife maker himself takayuki shibata just hired a person and setup a proper site. You can buy direct from him (made to order with 1month delay) The 210 is 243 euro (shipping included from. Contact him at shibataknives.com
Steel type, heat treatment, grind and edge geometry matters. You don't see me come into a BMW dealer and tell them that my Honda Civic does the same thing. I mean why buy a Rolex when a Timex can also do the same thing.
![어떤 칼로 요리해야 폼이 좀 나는가에 대한 고찰.. [칼추천/리뷰]](http://i.ytimg.com/vi/UiFqMadxhPc/mqdefault.jpg)
I've had mine for about two years. Three minutes a week on a 3000 grit Naniwa water stone and it's still this sharp. Fabulous knife !!!
Just got this knife delivered today from Japan. Amazing blade, sharp is an understatement.
I got one last month, outstanding knife with a sharpness that shocked me, my other Aogamis are sharp but this one is off the scale. I think the R2 hardness allows the blade to be constructed so thinly. Beautiful fit and finish and so much fun to use. Great video, simple and clear.
Beautiful. I got to briefly test one of these last year and it is an amazing performer.
Nice looking knife, great skill of the man using it🇬🇧👍
I really like your technique for the horizontal cuts; angle the knife away from you, start with the heel, and smoothly pull the blade through the tip. My Shibata Bunka arrived today so I’ll try this out!
Hi which would you choose? Suncraft or Shibata Kotetsu? İn therms of sharpness?
Kotetsu, always 👌
Santoku or bunka if you only could bring one? I really consider shibata bunka or Shibata Kotetsu AS Santoku 170mm.. What would you pick for your one and only, if you had to?
Hey Daniel, which one did you end up going with?
@@TheBreakUpMan Hello there. I took the Kotetsu 180m shown here. And im glad i did, i dont use anything else unless, its hard. :-) i love the knife, easy maintain, super sharp, keeps edge, and then it looks killer on a picture ;-)
@@danieljerloewgood I just ordered this as my first Japanese knife. I’m so ecstatic. Can’t wait for it to come in. 😅
Music?
So the actual problem is my knife
Most knives can shave hair and cut paper towel it you know how to sharpen but a knife with bad geometry will not cut onion well even if it can whittle hair. Onion Brunoise is one of the best tests to check for good knife geometry.
Sharp as ... the one red who laugh
Where did you get the cutting board?
thecooksedge.com/
@@EduardoCastroJakkonoise thank you
Hmm ...in my opinion..custom knfe made of vanadis extra will performer as good...or eaven better
Looking to buy a new knife at the 170-180mm range. This Shibata Bunka, or the Takamura R2 Sandoku?
the shibata.
Bunka > Santoku
hello. where in europe can i buy shibata kotetsu 210mm knife? where I was looking is nowhere to be found. thank you
these are retailers in europe but you have to be fast when they are in stock as they can by sold in few minutes cuttingedgeknives.co.uk/collections/kotetsu www.meesterslijpers.nl/index.php?route=product/search&search=kotetsu www.cleancut.se/knivserier/ryusen-3-serier/results,1-12?keyword=Kotetsu&limitstart=0&option=com_virtuemart&view=category&Itemid=875 oryoki.de/catalogsearch/result/?q=kotetsu&cat= this guy have them always in stock but probably because he is more expensive than others www.japanische-kochmesser.ch/advanced_search_result.php?keywords=kotetsu#page=1&display_selector=0&perpage_selector=30&specialsOnly=0&immedAvail=0&minimumPrice=179&maximumPrice=369
Hi,
In case you are still looking. The knife maker himself takayuki shibata just hired a person and setup a proper site.
You can buy direct from him (made to order with 1month delay)
The 210 is 243 euro (shipping included from.
Contact him at shibataknives.com
Thatss steenslees right ? or carbonsteel
Stainless steel
My Kohl's knives do the same thing
Steel type, heat treatment, grind and edge geometry matters.
You don't see me come into a BMW dealer and tell them that my Honda Civic does the same thing. I mean why buy a Rolex when a Timex can also do the same thing.
@@llltrac9143 youre literally making my point for me
@@matthewc4451 Sorry I don't like to live on bare minimum, I have better standard.
@@llltrac9143 Plus, the Kohls knife is going to be too thick behind the edge to cut like this 🤣
@@learner5090 Wedge for days.
The horizontal cuts are unnecessary
They make for a more uniform dice. If you only do vertical cuts the pieces on the sides of the onion are much bigger than the ones from the center.
@@seriousgamer64 exactly, this guy doesn't what he's talking about🤣