Відео

Hello, i just want to ask information, ahm i got a shapton naoru for flattening stone. Can i flat naniwa chosera in shapton naoru? I need to use powder medium and fine depends on the grit right? Thank youuu

Kiridashi is for wood carving.. not cutting cardboard...

Will there be a tinker barracuda in Vancouver for in store purchase?

damn a barracuda. Always wanted one, but thats a lot of money 🥲

Will the Nigara Kagetora be available online or only in store? Thank you!!

is it online or is it in person?

Loving the retro videogame AND the knives

Beautiful knives as always but my focus was on that Loudness- Hurricane Eyes record in the background! ❤️

Awesome,and thanks for putting up the knife names so I know what to look for on your site for the sale 👍, I’ll buy queuing up for the online start from Ireland 😅

8:35 my go to on most days now (200mm); it is like the CCK slicer but sharper 👍

o boi

That Sakai Kikumori 210 gyuto looks exactly like a Matsubara. It looks absolutely fantastic.

Just buy a 150mm petty in a basic carbon steel. Most of the time you don’t need anything else if you’re cooking at home and the carbon steel is easy to sharpen.

Awesome stuff. If you guys carried JNat stones I would be in serious trouble.

Greta Video , Thank you I think the link in the description is missing for the Nakagawa x Myojin Aoichi Damascus Sakimaru Sujihiki: 🥰

For the combination of grit for bite and glad, you want one side bevel to be grinded at different grit? Or do you layer the different grit?

Talk nerdy to me

Hi guys and girls, I have seen a Kickstarter called Vokken 2 Knives and would like your opinion on their product if possible.

Fun! I was about to scream until you used the spine. Lol

Great video!!thank you

"General Kenobi" made me spit out my cereal all over my table lmao

An i sharpen my everyday Chinese Cleaver this same way too with your Japanese sharpening way ?

That was so cringy

Cool stuff lads, I was waiting all day to crack a joke at work today but didn't have it in me.

Buying on may the 4th “another addition to my collection”

I love Knifewear ! You guys are nuts in the best way. Keep up the great content.

The general kenobi got me good there.

Haha best team and shop in Calgary

Is one of the test's spinning it on your finger 😂

Funny I don't like sand either! To many trips to the Middle East.

Wasn’t expecting that last cameo by GG 😂

Thank you guys!

Chargrilled only for me ..

Hello, can i ask information, i want to buy naniwa chosera stone, i can flat the stone on a shapton naoru? Thankyou

What happened to that SG on the wall that is a knife rack?

I would choose at every knife the second Handle

Hi, noob, what is Kurouchi (sp) finish?

good vid, currently making cabbage, vinegar (rice and normal) mixed with beer patina. Yes I am drunk. will report soon its only shit shirogami from tojiro.

please tell me thoughts on rui knives

I bleed red, white, and blue American. Where TF are Canada and China getting their carrots? I'm getting carrot envy over here.

I've been researching the santoku knife. I have one and barely use it as a chef knife does a good job. I'm only convinced that it's just a differently-shaped knife because that's what the designers went for. No technical reason. Whatever feels more comfortable to use is the best knife for the job.

Thanks, but which brand is your carbon-steel chef knife? And where can I get cheap carbon-steel chef knife?

Just ordered from hiomakivi. 400/1000/3000 chosera

Thanks for giving another collector more info to consider when choosing. I'm sure you could sell icemakers above the Artic Circle!!

Great Video! :-) Peace, Stiletto :-)

Great tutorial. I can now wield my big 240’s with confidence

Cast iron has 2.5 to over 4 percent carbon. It is saturated with nearly as much carbon as it can dissolve from the coke in the blast furnace. It also has 1 - 3 percent silicon. Whereas carbon steel has much lower levels of both ... No more than 0.6 percent silicon by definition and usually under 1 percent carbon so that it can be pressed and formed into pans. But in no case will non-iron elements comprise more than 1.6 percent in total.

My favourite Japanese knife is a Tanaka blue 2 damascus gyuto. It has curved geometry on the right side and flat on the left - *but* is not a single bevel as the secondary cutting bevel is 10-15 degrees on each side. Amazing performance and looks cool too!

Got my first knife. Thank you for your knowledge. I will take care of my buddy amazingly 👏

I wouldn’t suggest moving your hand so close to a razor sharp knife while distracted, not my medical bill