when you say "quick" i think you mean "high speed" steel. just an FYI, R2, made by Daido, rebranded as "SG2" by Takefu, is not a high speed steel. it is a powdered steel aka PM steel. But it's just a stainless steel. Actually it's a stainless cutlery steel. The only actual high speed steel you see used Japanese knives is HAP40 which is made by Hitachi and it's not common at all, it's actually very rare because it's difficult to work with and was never meant for knives. Really it mostly exists because the biggest USA reseller of Japanese knives, CKTG, decided to promote it. High speed steels are rare in knives in general and basically unheard of in kitchen knives.
How do you store a new knife like Yanagiba with ebony, buffalo horn and nickel silver spacer?? without make the handle crack or change the handle look like putting some oil on it. Any suggestions?? How do you store all of your knife in store??
The backing of the racks have a wooden rail that hooks into a 2x4 into the wall with an angle cut into it to grab onto the backing, The actual mag strips are held on by 3M double sided tape! Dont underestimate that stuff, just make sure you clean the wall and let it dry completely, then press it on with a buttload of pressure and let if sit for 24 hours before hanging any weight off it, ours have been going strong for over 3 years!
in my experience these knives comes with a shit edge out of the box. which who cares? other than noobs that have no business buying such a knife in the first place. but yea.
Amazing knives se of the best from my experience would love to see more niagra knives on the channel!
Very nice shape of the bunka knifes. An over all a super selection of knifes. I think everyone can understand the exceptional quality of those knifes.
The red one 'made for speed' with the Ginsan core is a real blast! I like it - especially the tsuchime finish is really cool.
Wow that red knife is really nice!!! Do you know where I can possibly buy that red Nigara?? it is so beautiful and looks perfect for me!
I got a nigara anmon matte damascus 210 gyuoto i love it got a bog oak handle beautiful looking beautiful performance
when you say "quick" i think you mean "high speed" steel. just an FYI, R2, made by Daido, rebranded as "SG2" by Takefu, is not a high speed steel. it is a powdered steel aka PM steel. But it's just a stainless steel. Actually it's a stainless cutlery steel. The only actual high speed steel you see used Japanese knives is HAP40 which is made by Hitachi and it's not common at all, it's actually very rare because it's difficult to work with and was never meant for knives. Really it mostly exists because the biggest USA reseller of Japanese knives, CKTG, decided to promote it. High speed steels are rare in knives in general and basically unheard of in kitchen knives.
How do you store a new knife like Yanagiba with ebony, buffalo horn and nickel silver spacer?? without make the handle crack or change the handle look like putting some oil on it. Any suggestions??
How do you store all of your knife in store??
I would like to get the Kiritsuke and the red handle santoku
So what do you do with the ones you test?
He throws em away after
Great video...thems some nice looking knives..
Thanks man!
Entre Nous, would you mind terribly disclosind how you mounted those gorgeous knife racks securely? Or is this a 'State secret'?
The backing of the racks have a wooden rail that hooks into a 2x4 into the wall with an angle cut into it to grab onto the backing, The actual mag strips are held on by 3M double sided tape! Dont underestimate that stuff, just make sure you clean the wall and let it dry completely, then press it on with a buttload of pressure and let if sit for 24 hours before hanging any weight off it, ours have been going strong for over 3 years!
What would you recommend more 210 or 240 for kiritsuke nigara
Them some sweeeeet knifes
Aren't they unreal!!
Audio is mucho bueno!! ;)
Lol! Thanks! Appreciate the help and support!
do you ever get shigefusas?
I hope one day we'll be able to get some in. They aren't easy to come by though.
@@SharpKnifeShop That they are not lol. have been after one for a long time.
@@michaeljames1334 lol, If I ever come across one I'll let you know! if I don't decide to keep it for myself ;)
in my experience these knives comes with a shit edge out of the box. which who cares? other than noobs that have no business buying such a knife in the first place. but yea.