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Can’t wait to see the evolution of this traditional blade 😊

I'm so lucky I get to watch videos like this

Truly beautiful work

I can't wait to see this one finished.

Interesting choice of the sword style handle

It’s beautiful even from the start. This is going to be a unique piece of art that will put you in a league like no other. I am excited and happy for you Ivan. Keep on doing what you do. You are awesome. ❤🔪

In this theory, all high end restaurant should have perfectly polished knives all day long, but is it even possible on daily basis?

.. without any word, speechless - fantastic job 👏, pretty knife.... If you're vist Vienna, PLS inform me, i would be glad to shake yor hand's 🤝 In my opinion your experience and sharpening skills are out of this planet To watch your videos, listen to your voice its like a kind of meditation for me - 💯% relaxing Cheers from 🇦🇹

Is there any chance to contact you to discuss ordering such type of knife?

I have made swords in the Japanese tradition, as well as kitchen knives mostly in a Japanese style. When I started out, I made and expressed hamon on everything because I think they are beautiful. Gradually, however, I came to see that the life/usage of a sword and a cooking knife call for appropriate materials and finish. That was when I stopped making hamons on everything. My daily driver is a small cheap 1930s Japanese petty knife. It's made of mild steel, probably oroshigane, with an edge-welded cutting surface of aogami. It is superb. I bought it a yard sale in San Francisco in 1987. My point is that the architecture of a katana may not be great for a cooking knife. The mild steel spine of my knife means I can correct minor bends and it really does not matter much if it gets some surface rust because it is not set up with the kind of care requirements as a katana. Lately I have been using victorian wrought iron for cooking knives, with edge-welded aogami cutting surfaces. It gives a mirror shiny wavy cutting edge reminiscent of a hamon, on a very strong spine that can be acid etched to woody roughness or just allowed to age. If what you want is a hamon, I would suggest instead tamahagane or oroshigane or wootz spine with an aogami edge. Note, i am not talking about a san mai architecture. Edge welding means the edge will not move around but yes it will wear away in a few hundred years. I do not think the techniques and blade architecture of a katana work well in a kitchen. I would be happy to build you a blade such as I have described (you sharpen it) or send you some pictures of one of mine. Contact mjr@ranum.com

🧡 beautiful craftsmanship 👊

Ivan, seeing Japan through your videos and blades that you're working with is a bliss, a treat to me and many others. I always learn something new every time you release a new video. Calm, informative, and very respectful 🙏 Nice calves muscle and seems to be a really good pair of zero drop sandals, btw 😊

I really love you channel and hearing your thoughts and processes of what you are doing. Could you take a step back and explain more about the relationship between the knife/sword maker and what you are; finisher/sharpener? Does the knife makers make blades and finishers purchase the blade then resell to the end user or distributor? Does the knife maker pay the finisher to finish the blade then the maker sells it? How does that work?

Super exciting. I always thought it would be a super cool idea to have a tamahagane kitchen knife. Especially Honyaki. Maybe one day I’ll get the pleasure of purchasing one from you. Always excited to see what you’re doing Ivan. A true inspiration for us knife nerds. P.S that’s a really cool tea cup!

Hi Ivan & Yuka, that will be an exiting project. I also do some polishing and I always had the same idea of doing hadori. I'm looking forward to see the end result.

You know its a fine polish when you have to "watch for dust" in the sharpening process.

Pure metal art. Very nice photos.

Katana yang luar biasa😍

master approach is a different level of understanding

Wow, this was amazing! Great video! I really enjoyed learning about tamahagane steel and the intricate process involved in its creation. Could you please make more videos showcasing high-end blacksmithing techniques and the craftsmanship behind making premium blades? I'm eager to see more detailed content on this fascinating topic! And I hope you could also make more videos about high end japanese knife brands who are still using tamahagane steel. And more videos about Genkai Masakuni, Masamoto Sohonten, Yashikazu Ikeda, Shigeki Tanaka, Tsukasa Hinoura and more blacksmith who are making expensive japanese knives.

Couldn't you find a thicker stone?

I would love if you could put where we can buy the same natural japanese stone you use 🙏

I want have Japanese sword Katana or Making because so cool and beautiful

Very enjoyable and informative, thank you. Some believe it better to use microfiber cloth and pure alcohol to clean a freshly polished blade, rather than Uchiko.

🇦🇬 Beautiful. 🙇🏾‍♂️

🫶

Photography is such a sciencce in itself. With blades it's fascinating how their microstructure itself manipulates all the things you want to control in photography. Like that small angle on the top part of the blade making the spine look black even though the whole blade shines like a mirror on video camera. Have you ever experimented in taking multiple shots in the same position but adjusting lighting and then blending different pictures together (or editing just parts of the picture) to try and achieve the essence of the blade you see in your eyes and in your mind? Or do you feel like the most honest way is to take the best single picture in any position and not alter it in editing more than fine tune? Like with guitars some photographs are beautiful or totally dull, the color might even change on the finish in the pictures (the different surface shapes, wood patterns and multiple layers of paint/stain/lacquer), and sometimes none of the individual pictures represents the actual guitar in your hands. And I've noticed the same with nature photography, all the decisions in camera settings bring up and tone down different things and no matter how beautiful you make it look, a single shot rarely reflects what your eyes saw. And I guess it really depends a lot on the purpose of the picture too: is it artistic shot to be admired, is it a sales listing trying to honestly show what it's like and so on. So fascinated by yet another interesting video about different skills a person needs to start mastering to do what they love. And the amount of equipment necessary for these shots!

Nice video, of stunning blades. I.m a hobby photografer, so know the hurdels og light and reflex on tasks like this type of "Portraits" Your video/photos came out exelent Best regards from Denmark.

Wait I apologize…was this a knife directly from the smith and sent to Ivan for finishing or was this knife a find and refurbished?

👽👽👽

yeah hope you can donate it?

Love it🙌 but I am just wondering how do I determine the grit of a natural stone? 😅 sorry I’m a noob

That's not 300x

Is it possible to get no marks?🙈

I am so glad the TH-cam algorithm showed me your channel. I have gone in just a few short days and watched all of your videos. I have been studying knife making and finishing for a long time while I was in the Army waiting to retire so I can start knife making myself. I have recently started watching about finishing Japanese chef knives but they have all been in Japanese with no English. It's funny because I work in an aerospace machine shop making parts for SpaceX and Blue Origin and my job is doing the finish and polish work. Rocket parts that have to connect to one another have a polish requirement. Everyone asks why I am so good and it is because of watching videos like yours. I hope you keep going with the videos, I could just sit and watch you all day.

Beautiful

ivan do you seal your stones?

Thanks for sharing this unique content!!!🎉

Fantastic 🤩 😍

inspiring work ! I'm always curious how do you keep the blade from rusting sharpening for long hours ?

K, obviously this was amazing… but now I want more 😅. We need a whole series with Mark. A stone video, a kato kitchen knife video, tsukasa, Shigefusa…. More please!

Holy cats!

I really envy you. I love you Kiyoshikato

Hey, again a superb video THX for upload Cheers from 🇦🇹 In the car is the steering wheel on the wrong side 🤔😭

Truly amazing. Best content EVER!!! Thank you

Hey how did you get the naniwa koma Nagura synthetic to curve down?

It’s basically just to buff the metal not sharpen right? In this case at least, looks cool

really fine work but I feel that you overcomplicate and extend it into a lengthier more involved process than required to each the same end result and I believe this is simply because you seem to enjoy it. I

Would it make any difference if one where to use a fluid other than water on the stones ? Something to reduce friction for instance like oil or windex

Is there any chances that you'd visit the topic of polishing with a fundamental video? I've seen lots of sharpening fundamental videos but not one about polishing