I've been in the market for a knife like that . I just didn't know which one to buy . This video was very helpful. I would like to buy a knife from You ( one that You've used and sharpened LOL ... but , NOT one You don't like ) !
Thank you so much for your support! Unfortunately, we are all out of bunkas. Actually just sold the one in the video and the only one I have left is my 9wn personal bunka 😅 but if you are interested in any of the knives on the IG shop, I'd be happy to sharpen it for you 😃🙏
@@johnhoward7298 it is an Instagram shop. Link is instagram.com/shank.shop All of the items are listed in the gallery. Ones that are sold will be marked sold. Prices and specs are all included. Will be posting soon but we are running a 10% off of the 210mm gyutos for the next week or two. 😃🙌
Hey Raf clicked as soon as I seen sharpening. I love sharpening Bunka’s because of their flat profile. It makes them the perfect candidate for learning the feel of sharpening without having to worry about the pronounced belly of chef knives. I just sharpened my sister-in-law’s Tojiro DP Bunka that had micro chips and folds all across the edge. My Chosera 400 made quick work of it. Then I hit it on my Cerax 1k and lastly on my Chosera 3k (probably overkill for her but hey, who cares. Couple strokes on my horse leather strop with 1 micron diamond spray and she’s back up and running. Love the sharpening videos Raf. Keep it up brother! 😎
Hahaha I knew you'd like that my man! I remember you said to include sharpening in the title 😃 I agree that bunks and kiritsukes are great learners without having to worry bout the tip. Sounds like you got the tojiro sharper than factory judging from your set up 😁
I am yet to try this sharpening method, iI'm just not sure what stone to start with, as a beginner your self you make it look easy and it looks like you did a great job after seeing the cuts, thanks for the great vid dude hope your enjoying your weekend.
It's not that hard, it just takes some practice. That King stone he used would be a pretty good first stone. You can get a fine edge with a 400 when you get the hang of it. Raf's being humble-he knows what he's doing and did an excellent job there. Find videos that explain the basics in a way that makes sense to you, get a stone, then take one of your less fancy knives and start. For most people it takes some time to develop the muscle memory and feel to be really good, but you'll quickly be able to end up with a knife in better shape than when you started. One thing that really helped me was looking at the edge under a light. If you tilt the knife forward and back a bit you may see places where the light is gleaming off the edge. Those places are still dull and need more work.
@mark i appreciate that my friend! I think the Kings are decent starter stones. If you do get, I would pick the king 800 deluxe or the suehiro cerax 1k as a first stone. The suehiro line might be slightly more than a king but totally worth it. Feel free to give me a shout any time and I will try to help how I can 😃🙌
@@mfreeman313 i appreciate that my man! Still very much a beginner here 😃 but like you said, practice truly makes perfect. And I've been practicing more. Honestly, if we want to break it down to the most simplistic, it is all about developing a burr and the removal of the burr. I think one of the first few things to learn while sharpening is that slow and steady wins the race and keep a consistent angle. Then, we can learn how much pressure to use. Not very many people talk about the amount of pressure to use and it is such an important topic to cover.
@@BetweenTwoForks Yep. Obviously a consistent angle is huge. But the day I really got it down about forming two burrs on the entire edge and removing them for a good clean apex was a huge leap forward. Peter Nowlan is a good guy for the pressure part. He uses pretty firm pressure to form the burrs, and then decreasing down to close to none to refine and polish. And if you put all that together you can pretty much do the whole job on one relatively coarse stone and a strop or two.
Love that we're getting a sharpening demo with the follow up! Then you for that. I'm not an ASMR fan or anything, but I'm super glad you left the audio of the stones in, that sound is crucial for beginning sharpeners. The sound will change if you're not in good contact with the stone, or if your stone is drying out. For a video, those are crucial things to cover since you can't relay the vibration feedback from the knife. That delicate song of stone and steel isn't just pretty, though I think it is, it's deeply instructional. And hot DAMN that knife performs. That was a sales demo if ever I've seen one.
Thanks for the feedback brother! I really appreciate that. I hear a lot of the viewers want more sharpening. So I figure the follow up video is a good time for it. I also 200% agree that the sound is crucial. I feel like sharpening utilizes so many of our senses. It truly takes a lot of practice to get good it. Also, such a zen process! 😃
I have a K-Tip Bunka I bought from a no-name shop in Japan. It is stainless and still works wonderfully. Not the best fit and finish, but I don't care. I used to have non stainless knives, but didn't like the hassle of extra maintenance with those. Which is the main reason I am not as interested in the ID knives. Side note, you find that $20 kramer style nanfang knife I mentioned in the comments of the last video? Was wondering if you happened to see it and grab one. I think they are still that price.
I really love the K tip bunkas! Such a versatile knife. I agree that having a great stainless steel knife is such a convenient. I did find it, I really appreciate you giving me a heads up! I haven't had a chance to grab one yet as I got a lot of capital tide up in a knife project but will try to review that on the channel. A heck of a deal!
Hey I love all of your videos and watching them made me want to get into better knives, would you recommend their bunka or gyuto? And where to buy? For someone who is still new to the knife world. I look forward to all your videos! Thanks
Depends on what your in too, I like a thin bunka it just glides through everything but can still do detail work. I’m not super into Gyuto. But it pretty much feels the same as a western chefs knife. But if that’s what your into go for it.
Bro, I didn't know what VG-10, Bunka, Leaf Spring Carbon Steel, or K-Tip was like 4 days ago. After seeing your channels video get recommended after a LaunchpadCooks knife review and watching almost every knife review I'm suddenly debating 3 knives to get. KNID Bunka Daovua LeafSpring Bunka, Sharpened by CKTG Tojiro DP Bunka All basically the same price. I can't make up my mind haha. I want the profile and core steel of the Tojiro, look and character of the Daovua, and hammer look and profile the newer KNID you posted on IG. blah! Is this how an expensive side hobby starts?
Appreciate the support brother! Real happy to hear that the content is helping the knife rabbit hole 😃 out of the three, I would narrow it down to the KKID and the tojiro. Tojiro is nice because of the VG10 and it is also stainless, so it is a little lower maintenance. The KKID has a great esthetic but is a carbon steel knife. So it is really up to you. I rarely use my tojiro dp. I actually prefer my KKID gyuto over it. But it's a personal preference. I have some KKIDs coming but most of the bunkas are spoken for. I do have some 240s and 210 gyutos as well 😃
@@BetweenTwoForks I claimed one of the Bunka's on IG, same Cam :D Might still look at getting a different Tojiro to try out the VG10 and have a knife i'm less worried about my roommates mishandling. Have been looking at getting a new chef's knife for my dad too and the Tojiro gyuto looks like a possible winner there, just want to try their blades out before getting that for him. The KNID Bunka will be a full no go for the roommates haha.
I'm in the market for a new ( or used ) Japanese knife ( vegetable ) . What would You recommend around a hundred dollars ( a little more or less is ok ) . I was thinking about a Naukri, or a vegetable cleaver type knife ( maybe a bunka. could slide right in ) . Do You have anything like that for sale now ? Plastic fantastic awaits .
Allthough you get great results from your sharpening, i noticed you constantly change your angle when sharpening and you probably dont notice. Also i think you can improve your stroping technique and knowledge of the sharpening in general, therefore if you want to get the most out of your blades, i advice you to watch this video: th-cam.com/video/Yk3IcKUtp8U/w-d-xo.html Was a game changer for me after watching it !
Thank you so much for the feedback! Always looking to learn and get better. Murray Carter is actually one of the first people I learned from, so it will be good to refresh it 😃🙏
Nice sharpening job there, boss. Push-cutting paper takes a really, really good edge IMHO. I haven't put this knife in the rotation yet but I like it a lot. For a knife that has some heft it's a pretty thin blade even at the spine. Very nicely finished and great handle. Sort of a weird finish and not my idea of a real nashiji. Great slicer though and I'm impressed with the edge retention you're getting. I wonder what kind of steel it might be, because I haven't seen anyone say.
Thanks my man! I really appreciate that! Still working to get that next level sharpness. I feel like these knives punch above their weight class. The new grinds that they have come up with are great. A semi hollow and it is so good! From what I see, a lot of people say it is 5160 spring steel. I think the heat treat has improved as well. I'd be interested to see what you think 😃🙏
Yes you are an expert :)
Hahaha I appreciate you bro! Hope you and the family are doing well!!
@@BetweenTwoForks they both survived cancer and have been cancer free for 6 month now :) a miracle
@@AllanYacaman ohhh man! That makes me so happy to hear that!! That really calls for a celebration! 🙌😃
I've been in the market for a knife like that . I just didn't know which one to buy . This video was very helpful.
I would like to buy a knife from You
( one that You've used and sharpened
LOL ... but , NOT one You don't like ) !
Thank you so much for your support! Unfortunately, we are all out of bunkas. Actually just sold the one in the video and the only one I have left is my 9wn personal bunka 😅 but if you are interested in any of the knives on the IG shop, I'd be happy to sharpen it for you 😃🙏
What do You say ... got a good one
for sale at a good price ?
@@BetweenTwoForks what's that web site ?
@@johnhoward7298 it is an Instagram shop. Link is instagram.com/shank.shop
All of the items are listed in the gallery. Ones that are sold will be marked sold. Prices and specs are all included. Will be posting soon but we are running a 10% off of the 210mm gyutos for the next week or two. 😃🙌
I love my enso bunka🔪
I have yet to try an Enso. Have heard nothing but great things 😃
I almost forgot about this one but I did have my eye on it initially.
Your sharpening skill is incredible!
Thank you very much! I'm very much a beginner and learning every step of the way. A very fun a rewarding process!
Beautiful knife!
They really are! They have come so far as a knife maker!
Hey Raf clicked as soon as I seen sharpening. I love sharpening Bunka’s because of their flat profile. It makes them the perfect candidate for learning the feel of sharpening without having to worry about the pronounced belly of chef knives. I just sharpened my sister-in-law’s Tojiro DP Bunka that had micro chips and folds all across the edge. My Chosera 400 made quick work of it. Then I hit it on my Cerax 1k and lastly on my Chosera 3k (probably overkill for her but hey, who cares. Couple strokes on my horse leather strop with 1 micron diamond spray and she’s back up and running. Love the sharpening videos Raf. Keep it up brother! 😎
Hahaha I knew you'd like that my man! I remember you said to include sharpening in the title 😃 I agree that bunks and kiritsukes are great learners without having to worry bout the tip. Sounds like you got the tojiro sharper than factory judging from your set up 😁
I am yet to try this sharpening method, iI'm just not sure what stone to start with, as a beginner your self you make it look easy and it looks like you did a great job after seeing the cuts, thanks for the great vid dude hope your enjoying your weekend.
It's not that hard, it just takes some practice. That King stone he used would be a pretty good first stone. You can get a fine edge with a 400 when you get the hang of it. Raf's being humble-he knows what he's doing and did an excellent job there. Find videos that explain the basics in a way that makes sense to you, get a stone, then take one of your less fancy knives and start. For most people it takes some time to develop the muscle memory and feel to be really good, but you'll quickly be able to end up with a knife in better shape than when you started. One thing that really helped me was looking at the edge under a light. If you tilt the knife forward and back a bit you may see places where the light is gleaming off the edge. Those places are still dull and need more work.
@mark i appreciate that my friend! I think the Kings are decent starter stones. If you do get, I would pick the king 800 deluxe or the suehiro cerax 1k as a first stone. The suehiro line might be slightly more than a king but totally worth it. Feel free to give me a shout any time and I will try to help how I can 😃🙌
@@mfreeman313 i appreciate that my man! Still very much a beginner here 😃 but like you said, practice truly makes perfect. And I've been practicing more. Honestly, if we want to break it down to the most simplistic, it is all about developing a burr and the removal of the burr. I think one of the first few things to learn while sharpening is that slow and steady wins the race and keep a consistent angle. Then, we can learn how much pressure to use. Not very many people talk about the amount of pressure to use and it is such an important topic to cover.
@@BetweenTwoForks Yep. Obviously a consistent angle is huge. But the day I really got it down about forming two burrs on the entire edge and removing them for a good clean apex was a huge leap forward. Peter Nowlan is a good guy for the pressure part. He uses pretty firm pressure to form the burrs, and then decreasing down to close to none to refine and polish. And if you put all that together you can pretty much do the whole job on one relatively coarse stone and a strop or two.
Love that we're getting a sharpening demo with the follow up! Then you for that. I'm not an ASMR fan or anything, but I'm super glad you left the audio of the stones in, that sound is crucial for beginning sharpeners. The sound will change if you're not in good contact with the stone, or if your stone is drying out. For a video, those are crucial things to cover since you can't relay the vibration feedback from the knife. That delicate song of stone and steel isn't just pretty, though I think it is, it's deeply instructional.
And hot DAMN that knife performs. That was a sales demo if ever I've seen one.
Thanks for the feedback brother! I really appreciate that. I hear a lot of the viewers want more sharpening. So I figure the follow up video is a good time for it. I also 200% agree that the sound is crucial. I feel like sharpening utilizes so many of our senses. It truly takes a lot of practice to get good it. Also, such a zen process! 😃
Where can I buy this?
I think you had DM'ed already. Got one left. Thanks!
I have a K-Tip Bunka I bought from a no-name shop in Japan. It is stainless and still works wonderfully. Not the best fit and finish, but I don't care. I used to have non stainless knives, but didn't like the hassle of extra maintenance with those. Which is the main reason I am not as interested in the ID knives. Side note, you find that $20 kramer style nanfang knife I mentioned in the comments of the last video? Was wondering if you happened to see it and grab one. I think they are still that price.
I really love the K tip bunkas! Such a versatile knife. I agree that having a great stainless steel knife is such a convenient. I did find it, I really appreciate you giving me a heads up! I haven't had a chance to grab one yet as I got a lot of capital tide up in a knife project but will try to review that on the channel. A heck of a deal!
Hey I love all of your videos and watching them made me want to get into better knives, would you recommend their bunka or gyuto? And where to buy? For someone who is still new to the knife world. I look forward to all your videos! Thanks
Depends on what your in too, I like a thin bunka it just glides through everything but can still do detail work. I’m not super into Gyuto. But it pretty much feels the same as a western chefs knife. But if that’s what your into go for it.
Bro, I didn't know what VG-10, Bunka, Leaf Spring Carbon Steel, or K-Tip was like 4 days ago. After seeing your channels video get recommended after a LaunchpadCooks knife review and watching almost every knife review I'm suddenly debating 3 knives to get.
KNID Bunka
Daovua LeafSpring Bunka, Sharpened by CKTG
Tojiro DP Bunka
All basically the same price. I can't make up my mind haha. I want the profile and core steel of the Tojiro, look and character of the Daovua, and hammer look and profile the newer KNID you posted on IG. blah!
Is this how an expensive side hobby starts?
Appreciate the support brother! Real happy to hear that the content is helping the knife rabbit hole 😃 out of the three, I would narrow it down to the KKID and the tojiro. Tojiro is nice because of the VG10 and it is also stainless, so it is a little lower maintenance. The KKID has a great esthetic but is a carbon steel knife. So it is really up to you. I rarely use my tojiro dp. I actually prefer my KKID gyuto over it. But it's a personal preference. I have some KKIDs coming but most of the bunkas are spoken for. I do have some 240s and 210 gyutos as well 😃
@@BetweenTwoForks I claimed one of the Bunka's on IG, same Cam :D
Might still look at getting a different Tojiro to try out the VG10 and have a knife i'm less worried about my roommates mishandling. Have been looking at getting a new chef's knife for my dad too and the Tojiro gyuto looks like a possible winner there, just want to try their blades out before getting that for him. The KNID Bunka will be a full no go for the roommates haha.
I'm in the market for a new ( or used ) Japanese knife ( vegetable ) .
What would You recommend around
a hundred dollars ( a little more or less is ok ) . I was thinking about a
Naukri, or a vegetable cleaver type knife ( maybe a bunka. could slide
right in ) . Do You have anything
like that for sale now ? Plastic fantastic awaits .
did they fix their shipping issues?
Honestly, I think the shipping issues were partly an impact due to the pandemic affecting all freight carriers.
Your channel would be 100x better if you worked on your audio. Get a 30 dollar lapel mic from Amazon.
Thanks for the feedback! I'm thinking bout grabbing a set of rode wireless go hope that will help out!! 😃🙏
I went to there site and they have no type of kitchen knives
They will be listen soon. New stock is in and currently finishing them up. Thanks for your patience.
First😛
🙌😃
Allthough you get great results from your sharpening, i noticed you constantly change your angle when sharpening and you probably dont notice. Also i think you can improve your stroping technique and knowledge of the sharpening in general, therefore if you want to get the most out of your blades, i advice you to watch this video:
th-cam.com/video/Yk3IcKUtp8U/w-d-xo.html
Was a game changer for me after watching it !
Thank you so much for the feedback! Always looking to learn and get better. Murray Carter is actually one of the first people I learned from, so it will be good to refresh it 😃🙏
Nice sharpening job there, boss. Push-cutting paper takes a really, really good edge IMHO.
I haven't put this knife in the rotation yet but I like it a lot. For a knife that has some heft it's a pretty thin blade even at the spine. Very nicely finished and great handle. Sort of a weird finish and not my idea of a real nashiji. Great slicer though and I'm impressed with the edge retention you're getting. I wonder what kind of steel it might be, because I haven't seen anyone say.
Thanks my man! I really appreciate that! Still working to get that next level sharpness.
I feel like these knives punch above their weight class. The new grinds that they have come up with are great. A semi hollow and it is so good! From what I see, a lot of people say it is 5160 spring steel. I think the heat treat has improved as well. I'd be interested to see what you think 😃🙏