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IvanYuka-Japan
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เข้าร่วมเมื่อ 4 เม.ย. 2012
Foundation Sharpening on a Tamahagane Honyaki Sujihiki Knife
Tamahagane Honyaki Project
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🔪Check Our Japanese kitchen knife/Sword Journey!
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[ CRAFTSMAN IN THIS PROJECT ]
Blacksmith japaneseswordsmith_tatsuto
Sharpener toshoworks
[ ABOUT THIS VIDEO ]
Finally started sharpening Tamahagane Honyaki. This video explains the important and final touches before starting to work.
Sujihiki are mainly used as kitchen knives for meat, and the narrower blade is used to cut large blocks of meat along the sinews. Most Sujihiki have a tapered blade surface, which makes it easier to slice thinly.
The knife on this project is Tamahagane's Honyaki, made by a Japanese swordsmith. How we can fuse the goodness of the Japanese sword and keep it, not only to display it as a memento of the art piece, but also to actually use it in the kitchen. The decision is made by considering the shape of the various points of the kitchen knife.
We start sharpening this knife with a 200 Grit sharpening stone. As we start sharpening, the grit becomes finer and finer, so it is very important to determine the overall shape before we begin.
For more information on how we integrate our Japanese swords and kitchen knives, please watch the video.
The sharpening stones Ivan uses on the foundation work
th-cam.com/video/Q5Fkm9hpn6w/w-d-xo.html
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ivanyuka_japan
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[ Previous Recommended Videos ]
🌟Who is Ivan?
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🌟My Sharpening Work - Kurouchi Gyuto Sharpening from Blacksmith until Natural Stone Sharpening by Ivan
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🌟My Sharpening Stone - NSK Kogyo Diamond Stone
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🏠NSK Kogyo Diamond Sharpening Stone - Komon
komonjapan.com/collections/nsk-diamond-sharpening-stone
00:00 Intro
01:21 Studying Wakizashi (short sword)
05:44 Grind Idea from Kitchen Knife
08:50 THE CONNOISSEUR'S BOOK OF JAPANESE SWORDS
10:14 Tamahagane Honyaki Sujihiki
16:39 Start Foundtation Work
th-cam.com/video/bttQb0sihlI/w-d-xo.html
🔪Check Our Japanese kitchen knife/Sword Journey!
th-cam.com/play/PLLwoB_Ja1i4x5cvO5Az_TmE8HE0BM1rtO.html
th-cam.com/play/PLLwoB_Ja1i4wUYgZA2ZuqaGDCw4_TjFNs.html
[ CRAFTSMAN IN THIS PROJECT ]
Blacksmith japaneseswordsmith_tatsuto
Sharpener toshoworks
[ ABOUT THIS VIDEO ]
Finally started sharpening Tamahagane Honyaki. This video explains the important and final touches before starting to work.
Sujihiki are mainly used as kitchen knives for meat, and the narrower blade is used to cut large blocks of meat along the sinews. Most Sujihiki have a tapered blade surface, which makes it easier to slice thinly.
The knife on this project is Tamahagane's Honyaki, made by a Japanese swordsmith. How we can fuse the goodness of the Japanese sword and keep it, not only to display it as a memento of the art piece, but also to actually use it in the kitchen. The decision is made by considering the shape of the various points of the kitchen knife.
We start sharpening this knife with a 200 Grit sharpening stone. As we start sharpening, the grit becomes finer and finer, so it is very important to determine the overall shape before we begin.
For more information on how we integrate our Japanese swords and kitchen knives, please watch the video.
The sharpening stones Ivan uses on the foundation work
th-cam.com/video/Q5Fkm9hpn6w/w-d-xo.html
ivanyuka_japan
Follow us on what we do daily!
[ Previous Recommended Videos ]
🌟Who is Ivan?
th-cam.com/video/PNjV9-vZrqo/w-d-xo.html
🌟My Sharpening Work - Kurouchi Gyuto Sharpening from Blacksmith until Natural Stone Sharpening by Ivan
th-cam.com/video/f9YzLspD7PE/w-d-xo.html
🌟My Sharpening Stone - NSK Kogyo Diamond Stone
th-cam.com/video/Q5Fkm9hpn6w/w-d-xo.html
🏠NSK Kogyo Diamond Sharpening Stone - Komon
komonjapan.com/collections/nsk-diamond-sharpening-stone
00:00 Intro
01:21 Studying Wakizashi (short sword)
05:44 Grind Idea from Kitchen Knife
08:50 THE CONNOISSEUR'S BOOK OF JAPANESE SWORDS
10:14 Tamahagane Honyaki Sujihiki
16:39 Start Foundtation Work
มุมมอง: 1 091
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🔪Check Our Japanese kitchen knife/Sword Journey! th-cam.com/play/PLLwoB_Ja1i4x5cvO5Az_TmE8HE0BM1rtO.html th-cam.com/play/PLLwoB_Ja1i4wUYgZA2ZuqaGDCw4_TjFNs.html [ CRAFTSMAN IN THIS PROJECT ] Blacksmith japaneseswordsmith_tatsuto Sharpener toshoworks 🧺Chef and kitchen knife collector yannnurynyc [ ABOUT THIS VIDEO ] After many many years of planning, ...
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Check out our Instagram for photos of Japanese swords taken at this time and what we do on a daily in Kyoto Japan. 今回は日本刀を三振り、写真撮影しました。 若手の日本刀鍛治師、研師による美しい作新を写真に収めるため、奮闘しました。 包丁の研師であるアイバンが、鋼のうちにあるどのような詳細を見ていているのか。すこし忙しない動画になっていまいましたが、撮影のリアルをお楽しみください。 Instagram ivanyuka_japan Photo Studio 7studio-kyoto.com/ [ Previous Recommended Videos ] 🌟My Sharpening Work - Kurouchi Gyuto Sharpe...
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Part 1 th-cam.com/video/iBzGDeD7afc/w-d-xo.html Part 3 th-cam.com/video/c6i37IotRnY/w-d-xo.html Many of you may want to know about Convex, also known as Hamaguri or Clam Shape. Generally, the convex edge is shaped entirely edge roundly, from Kurouchi line but this time we are sharpening it Flat To Convex which means the blade road is flat and rounded only the edge. Why do we use that method and...
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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?
As a chef for many years in a busy kitchen it’s difficult to find the time to maintain your knives even sometimes to a minimum level of performance. Though these stones and grit rages offer very unique results they are definitely are not for everyone.
@@ivanyuka-japan understand and thank you
.. 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 🇦🇹
Thank you so much for your kind words!
Is there any chance to contact you to discuss ordering such type of knife?
Hello and thank you please contact us at komon.jcd@gmail.com
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
Thank so much for the information and great comment I will definitely be contacting you
🧡 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 😊
Glad to hear that our videos and this project is fun for you! Also great to hear you taking a look at the other details such as muscles and sandals. Next time, please take a look at the arms and muscles built up with the knife sharpening, haha
@@ivanyuka-japan of course I would carefully observe every move from the professional himself and really looking forwards to the upcoming Honyaki knives video :)
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?
A sword maker generally pepares a blade for finishing polish by a sharpener then has a handle-maker and scabbard maker arrange the furniture. Sword making is very specialized and I suppose one might say their time is best spent making swords not doing woodwork on handles etc. In the rest of the world there are swordmakers who do the whole process themselves since swords are no longer daily wear and people who maintain and polish them have become few.
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!
We've always wanted to make Honyaki Tamahagane knife, so we're happy to finally get started. We hope you'll get your hands on one one day! Also this is a Japanese Hagi ware cup, and it's one of our favorite cups for drinking Japanese tea🍵
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.
Thank you! We're planning to show some of Ivan's Hadori in the polish part, so please look forward to it.
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.
As fans of Japanese swords and tamahagane blades, we are glad you enjoy the videos and knives as much as we do. We have seen many knives through our sharpening and work with them. We have seen and sharpened many of the knives you mentioned many times and they have all been wonderful experiences. We appreciate your request and idea, we’ll list it up on our future video.
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 🙏
Hi thanks ! Most of my stones are from various stone shops in Kyoto where we live
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.
Thank you !!
🇦🇬 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.
Thank you so much !!
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?
Hello this was a polishing request to Ivan direct from the collector and owner of the Kato Yanagiba in the recent video.
👽👽👽
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
It’s very difficult to determine the exact grit of natural stones, rather it’s better to think of them in grit ranges, hardness, softness, how fine they are and cutting speed, and how pure the stones is. Many finishing stones that tend to work well for kitchen knives fall around 3k-6k like Ohira suita or Hideriyama. I find it best to test the natural stones after medium synthetics stones in order to determine how and when to place the natural stone. By checking how fast the natural stones removes the synthetic scratches you can get an idea of the grit range.
@@ivanyuka-japan thanks 🙏😁
That's not 300x
Is it possible to get no marks?🙈
Do you mean no scratches?
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.
Thank you so much ! That’s really fascinating work you do, I often watch polishing videos as well in other industries, keeps me always searching for higher levels to achieve.
Beautiful
ivan do you seal your stones?
Yes I try seal all of them
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 ?
I tend to dry and check the blades often during sharpening but I also use baking Soda in water for long polishing sessions
@@ivanyuka-japan thanks for the tips! I will try it on my next session.
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!
Yes absolutely we will do this in the future he has an incredible collection worth sharing!
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
Thank you so much !!
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
This stone would be used for mid range polishing progression in this case
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
Thanks so much for the insight into my work, for me, my work is fairly straight forward and I continually strip down the processes and refine the techniques and tools used. So what used to take for example 5 hrs can be now done in 2hrs with greater efficiency and higher quality results.
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
If you mean on the Japanese natural stones Oli would be detrimental to the stone as well as other liquids other than water, due to the very porous nature of the stones.
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