Always great to come back to this video - you, sir, introduced me to blacksmithing back in 2014. I first was looking up videos on honing a straight razor because I had a couple antiques, found your video, watched it...then in the margin of suggested content, I saw this video...and was instantly blown away that some guy on TH-cam was MAKING a knife!!! I knew what blacksmithing was from my early education but I had assumed that it was lost to the ages since the industrial revolution. I've been a lover of knives since my childhood so I came to this and was instantly hooked. It took me a few years to forge my own Nakiri and it's not perfect - too much 1095 sticks out past the mild steel and the tang transition for some reason got a whole bunch of tiny cracks in it so I had to save it by brazing. Otherwise, I've been using the blade in my kitchen for almost 5yrs...I should probably forge another one. I've probably commented on this video in the past but again...thank you Murray! May God continue to bless you and your family! P.S. I bought your book a few years ago - very nicely done!
Ive been making knives and have really never seen any americans that are truely using ancient traditional methods other than the use of the power hammer. Love the video, very inspiring, with my major neck injury and 3 surgerys ill never forge . Thankyou for sharing your tallent. Kelly
Hello Mr. Carter, I am a Chef in Canada Quebec and have been fallowing your video's for a few years and I must say you are the best! It's such an honor to have access to your channel. I have been making knives for 4 years with basic tools (hunting knives) I was aware of Japanese Cutlery for a long time (Katanas and other swords) but what got me hooked was how perfect Japanese knives are (Metalurgicly speaking ) and everything else about them. I own a few (Masakage, Fujimoto, Moritaka) Enough talkling.. My next Gyuto 240mm is going to be a Carter for sure!! One other thing that I love to do is follow you knife making course. Again Mr. Carter thank you for transmitting your passion and art. Best regards from Québec and see you soon!
Another great video. I'm proud to have two Murray Carter knives: 1) 5.7 sun Stainless Fukugozai Wabocho in Blue Super steel 2) Neck knife 182 Oyako hammer finish white steel, ironwood handle I just wish I could sharpen them like Murray does.
On a good day under an hour? That's insane. Takes me 5+ depending on style and thickness, and I'm using stock removal. I make Yo style handles though, that accounts for a few hrs. Big choppers are closer to 10, if not more. Lot of grinding for a full flat grind on 1/4" stock though. Nice work man.
Great video and great knife. I especially liked the part where you explained how the tempering temperature is gauged, I didn't know that it was done by sprinkling water on the blade.
The tang is heated to a red hot and burned into a hole that is slightly smaller than the tang of the knife. This allows the hole to form to the exact shape of the tang.
Murray - love the book and the work. Hard to bridge the traditional and the modern. You are doing well. questions: 1. is it possible to buy one of those power hammers (and about how much or where)? 2. How does the hammer operate, specifically, what are you controlling the speed/power with. I see the lever coming out, but it looks like your hands are busy on the tongs. So, are you using one hand to run the machine or is there a foot pedal or what? I have a foot-operated hydraulic press now.
In the next portion of this demonstration Murray ground the final edge by hand on waterstones. You can view that part of the video in Kitchen Cuts, Part 2: Nakiri Knife.
Murray, I like the fact that you really limit stock reduction. The blades don't touch a grinder until they are in the final stages of developing the edge. That really lends to the skill level. There is just something about Japanese cutlery that appeals to the respecting knifemaker. The antiquity, the skill, the beauty and the spiritual connection that blade making and wielding has on their culture from feudal Japan to the present day. Something that western cultures do not share unfortunately.
so does the clay prevent warping and cracking in the knife during heat treating? i know water can be harsh on blades but it would make sense that the clay would slow down the process a little. Also does the book cover a basic clay recipe? Lastly that is amazing that you are able to make a knife with so little time spent on the grinder, how many do you make per week?
You can use a watered down Satanite clay which is the same clay they use to create a differentially heat treated blade and results in the tell-tale hamon line of Japanese swords and daggers. Although I am sure that Mr. Carter uses a custom mix like most bladesmiths. I use a mix of 80/20 mix of satanite and a local clay that I harvest from a small inlet of my local lake.
A service to the ppl who do not speak Japanese: Because of the cut at 1:38 it sounds like the blade construction is called kuro-uchi, but kuro uchi is actually the blade finish with the (black) scale left on the unground part of the blade. The construction where a piece of steel is inserted in a split iron bar is called wari-komi. So the knife in the video has a wari-komi blade construction with a kuro-uchi finish.
+cartercutlery a question of you don't mind. Why doesn't cold forging via the power hammer put stress on the blade? I would think it would put stress cracks into the metal.
+Eileen Hamilton at a certain point, it doesnt mater if you have an inch thick face plate on, the speed at which a peice of metal chips off will carve through it like butter
sure, but acceptable risks don't change much with one on. and when it comes down to it, a HOT subsonic piece of metal will only be stopped by another piece of metal. just my opinion on the matter.
+adam anthoni ford. You are special kind of stupid. how you get that proper eye protection won't stop a hot spark or even chip I don't get your logic. take a pair of safety glasses and hold them under a grinder discharge all day. Then show me a hole where a chip came through. If you can't (and you won't) STOP SPEAKING OUT YOUR ASS!!¡!!! Only thing coming out is shit!!
Nice forging hammer! However, that pin protruding at the top of the slide is an accident waiting to happen. One day, while you're focused on your work you could forget that it's there and it will change your life forever. Why not attach a screen cage around the dangerous parts on top? You'll still be able to observe the return spring mechanism--which is really cool, btw--but avoid adding ventilation holes in the top of your head. Thanks for sharing the video.
You can get a Japanese-made nakiri knife that uses the same techniques for around $75. There's a few websites that import them. After around $75-90, you're usually no longer paying for the craftsmanship or the steel/metal, but are instead paying for higher quality handles and the name attached to the knife.
apocaRUFF , i m leaving in India, i want to purchase a good japanese knife but i have a very small budget around 50 dollors, can u plz tell me where can i buy japanese knife in India, plz give me a link thank u very much ...
I'm new to this Mr. Carter but I still cannot believe how easy you made it look. After seeing your videos, I really want to get some Japanese style knives in my kitchen as well. Are your knives exactly like those made in Japan, or are they slightly different? When I buy my set I want to make sure I pick up a Deba and something more with your mark.
Sure, if you snip/grind off enough material from the back of a wari-komi blade, you'll reach the point where you see the steel core. Yet, technically, a san-mai-awase blade is made in three layers, whereas the wari-komi is made the way he has shown in this video. Wari-komi literally means "split and put in" - san-mai-awase means "three layers joint together".
Why do people forging chefs knives never forge the blade entirely to shape as with hunting knives? They always seem to just beat the steel out flat, then cut out the shape of the blade. Is this because of how thin the final product will be? And, if so, why not just start out with thinner billets and cut the shape out from there?
Most Japanese bladesmiths that Murray knows can pound out hundreds of blades a day. Only the samurai swordsmiths labor over the same blade for days on end. In Japan the blade making industry is made up of specialists, i.e. the bladesmiths, the sharpeners/polishers, scabbard makers. Sometimes logistics between the specialists can hold things up.
I think the point was that this was a traditional "rural" style of blade making like you would see done in the Japanese countryside. Of course, in a real rural setting, you wouldn't have the pneumatic hammer and would be using a hammer and anvil for all the shaping he did. I thought it was pretty interesting to see him use the water droplets to determine the correct temperature.
If you've ever cooked, you could use a thermometer to determine the temperature of your oil. Or you could just use a similar water-droplet test and/or check out the whether or not the oil is shimmering. The point is, while the thermometer is definitely more accurate, the other methods work just as well and get you where you need to be. Of course, if you're new to cooking, it's definitely more accurate to use the thermometer as you're liable to misjudge the temperature based on the reactions of the droplets or the amount of shimmering.
Speaking of cooking. I cooked a recent recipe that called for me to heat 2 tbls. of oil in a pan until it was hot enough that the tempura batter I was using would immediately sizzle when dropped in . When I thought it was hot enough, it wasn't and I put a drop in three times before it immediately sizzled the drop. Then it cooked perfectly. Would have been impossible to measure that heat with a thermometer because the layer of oil was so thin, and if I used a laser to check it, I would have found out the heat of the bottom of the pan, not the oil. So there's something to be said for traditional methods, especially if you're making a traditional item.
No and no. Titanium is not especially hard. It's harder than mild steel, but not as hard as the heat-treated edge of a steel knife. It's also not as strong as tempered steel. It's only advantages are corrosion resistance, and strength/weight ratio. Since weight is not really an issue with a knife, and corrosion is no big deal, it's a total waste of time and money making knifes out of a more expensive, yet inferior material.
I just saw a "real" knife!!! I have several knives made by Moritaka...who've been making Katana and knives for over 700 yrs. But I'd still love to have a Carter knife! th-cam.com/video/w6CXe6k1Ne0/w-d-xo.html
this guy is the real deal. knows his stuff. however bob crilly on his forum had this to say after meeting murray carter yesterday. bob crilly posted this on his forum: "Of course he explained that some of his knives are $200 to $1000. but how do you ruin a KNIFE? MURRAY is a "master bladesmith" so he would qualify along with BUBBA and ABE KITCHELMAN as JAPANESE TRAINED". very nasty remarkfrom mr bob crilly after he met with him yesterday. bob crilly is a creep and a clown.
dude sure looks like he sells all he can make. I think you need realize these are for professional chefs tht want a quality knife that will last there career. $500 once and use 30 yrs. if your a home chef and can afford great. great video tho. I learned a lot.
![Forging a Kuro-Uchi Nakiri-bocho - MURRAY CARTER [REDUX]](http://i.ytimg.com/vi/HrasEQhVOLo/mqdefault.jpg)
![Forging a Kuro-Uchi Nakiri-bocho - MURRAY CARTER [REDUX]](/img/tr.png)
Always great to come back to this video - you, sir, introduced me to blacksmithing back in 2014. I first was looking up videos on honing a straight razor because I had a couple antiques, found your video, watched it...then in the margin of suggested content, I saw this video...and was instantly blown away that some guy on TH-cam was MAKING a knife!!! I knew what blacksmithing was from my early education but I had assumed that it was lost to the ages since the industrial revolution. I've been a lover of knives since my childhood so I came to this and was instantly hooked. It took me a few years to forge my own Nakiri and it's not perfect - too much 1095 sticks out past the mild steel and the tang transition for some reason got a whole bunch of tiny cracks in it so I had to save it by brazing. Otherwise, I've been using the blade in my kitchen for almost 5yrs...I should probably forge another one. I've probably commented on this video in the past but again...thank you Murray! May God continue to bless you and your family!
P.S. I bought your book a few years ago - very nicely done!
Ive been making knives and have really never seen any americans that are truely using ancient traditional methods other than the use of the power hammer. Love the video, very inspiring, with my major neck injury and 3 surgerys ill never forge . Thankyou for sharing your tallent. Kelly
Hello Mr. Carter, I am a Chef in Canada Quebec and have been fallowing your video's for a few years and I must say you are the best! It's such an honor to have access to your channel. I have been making knives for 4 years with basic tools (hunting knives) I was aware of Japanese Cutlery for a long time (Katanas and other swords) but what got me hooked was how perfect Japanese knives are (Metalurgicly speaking ) and everything else about them. I own a few (Masakage, Fujimoto, Moritaka) Enough talkling.. My next Gyuto 240mm is going to be a Carter for sure!! One other thing that I love to do is follow you knife making course. Again Mr. Carter thank you for transmitting your passion and art. Best regards from Québec and see you soon!
Love your book Murray and love to watch your videos..you are a true craftsman!!! Thank you for the inspiring vids!!!
Another great video. I'm proud to have two Murray Carter knives:
1) 5.7 sun Stainless Fukugozai Wabocho in Blue Super steel
2) Neck knife 182 Oyako hammer finish white steel, ironwood handle
I just wish I could sharpen them like Murray does.
Completely agree. I just had Murray sharpen my Shun KAI knives as well as the perfect neck knife by an apprentice. Amazing knives and skills
Great video. Lovely knife. Looks like a nice book to own.
love that little power hammer. That think is the perfect size. the control to hit soft or harder looked great.
Absolutely fantastic work !!! ......what a master craftsman !
I've always wondered about that. Since it's done after tempering, doesn't it ruin the temper of the blade?
On a good day under an hour? That's insane. Takes me 5+ depending on style and thickness, and I'm using stock removal. I make Yo style handles though, that accounts for a few hrs. Big choppers are closer to 10, if not more. Lot of grinding for a full flat grind on 1/4" stock though. Nice work man.
Great video and great knife. I especially liked the part where you explained how the tempering temperature is gauged, I didn't know that it was done by sprinkling water on the blade.
The tang is heated to a red hot and burned into a hole that is slightly smaller than the tang of the knife. This allows the hole to form to the exact shape of the tang.
Murray - love the book and the work. Hard to bridge the traditional and the modern. You are doing well.
questions: 1. is it possible to buy one of those power hammers (and about how much or where)? 2. How does the hammer operate, specifically, what are you controlling the speed/power with. I see the lever coming out, but it looks like your hands are busy on the tongs. So, are you using one hand to run the machine or is there a foot pedal or what? I have a foot-operated hydraulic press now.
I believe he understates the level of skill by calling it expedient. I'm not a katana plonker, I generally like western steel, but this is skill.
super work as ever,,,thanks for sharing this Murray!
Awesome upload Murry, thanks a bunch!
In the next portion of this demonstration Murray ground the final edge by hand on waterstones. You can view that part of the video in Kitchen Cuts, Part 2: Nakiri Knife.
As you can see, the power hammer is able to achieve more strikes per minute than a press and vary the force per strike more accurately.
great video Murray, Love the book as well! cheers from NM
Thank you for explaining the reason for the curve you put in the tang -- to improve stability/control of material while held in the tongs.
yes. little tricks like that are so awesome to get. without having to preform all the trial and error.
Murray, I like the fact that you really limit stock reduction. The blades don't touch a grinder until they are in the final stages of developing the edge. That really lends to the skill level. There is just something about Japanese cutlery that appeals to the respecting knifemaker. The antiquity, the skill, the beauty and the spiritual connection that blade making and wielding has on their culture from feudal Japan to the present day. Something that western cultures do not share unfortunately.
Just curious as to why split the steel rather than just use 3 pieces as in san-mai? Technical reasons? Major difference in final product? Easier ?
The clay is special and it would be impossible to try and replicate this exact clay.
so does the clay prevent warping and cracking in the knife during heat treating? i know water can be harsh on blades but it would make sense that the clay would slow down the process a little. Also does the book cover a basic clay recipe? Lastly that is amazing that you are able to make a knife with so little time spent on the grinder, how many do you make per week?
great vids.... my question is, does it make a dif using a power hammer or a press? besides the noise.
Is the clay special? Something from Japan maybe? Or just any kind of clay you can get a hold of?
so where does that big grinding wheel come from to put the primary edge on? Where does one order such a thing?
That's just the traditional way to do it, and it gives the back of the blade a soft area, making it tougher.
Hi and thanks for the upload. I love watching experts like you, thanks again.
Take care.
mrbluenun
You can use a watered down Satanite clay which is the same clay they use to create a differentially heat treated blade and results in the tell-tale hamon line of Japanese swords and daggers. Although I am sure that Mr. Carter uses a custom mix like most bladesmiths. I use a mix of 80/20 mix of satanite and a local clay that I harvest from a small inlet of my local lake.
Best commercial EVER
Anyone know what it says on his power hammer? I'm really curious about that.
A service to the ppl who do not speak Japanese:
Because of the cut at 1:38 it sounds like the blade construction is called kuro-uchi, but kuro uchi is actually the blade finish with the (black) scale left on the unground part of the blade.
The construction where a piece of steel is inserted in a split iron bar is called wari-komi.
So the knife in the video has a wari-komi blade construction with a kuro-uchi finish.
So interesting! Do you accept apprentices? How long does someone apprentice under you? How long did you apprentice?
+cartercutlery a question of you don't mind. Why doesn't cold forging via the power hammer put stress on the blade? I would think it would put stress cracks into the metal.
is titanium good for making knife? its harder than any metal
... very interesting. Always love your videos. No eye protection is concerning though!
+Eileen Hamilton at a certain point, it doesnt mater if you have an inch thick face plate on, the speed at which a peice of metal chips off will carve through it like butter
+adam anthoni But maybe it IS better to have some protection to slow metal chips down
sure, but acceptable risks don't change much with one on. and when it comes down to it, a HOT subsonic piece of metal will only be stopped by another piece of metal. just my opinion on the matter.
+adam anthoni ford. You are special kind of stupid. how you get that proper eye protection won't stop a hot spark or even chip I don't get your logic. take a pair of safety glasses and hold them under a grinder discharge all day. Then show me a hole where a chip came through. If you can't (and you won't) STOP SPEAKING OUT YOUR ASS!!¡!!! Only thing coming out is shit!!
What kind of clay is that? Can you share the recipe?
Nice forging hammer!
However, that pin protruding at the top of the slide is an accident waiting to happen. One day, while you're focused on your work you could forget that it's there and it will change your life forever. Why not attach a screen cage around the dangerous parts on top? You'll still be able to observe the return spring mechanism--which is really cool, btw--but avoid adding ventilation holes in the top of your head.
Thanks for sharing the video.
What oil did you use for the handle?
How much is a knife like that?
A lot
$510
You can get a Japanese-made nakiri knife that uses the same techniques for around $75. There's a few websites that import them. After around $75-90, you're usually no longer paying for the craftsmanship or the steel/metal, but are instead paying for higher quality handles and the name attached to the knife.
apocaRUFF , i m leaving in India, i want to purchase a good japanese knife but i have a very small budget around 50 dollors, can u plz tell me where can i buy japanese knife in India, plz give me a link thank u very much ...
I'm new to this Mr. Carter but I still cannot believe how easy you made it look. After seeing your videos, I really want to get some Japanese style knives in my kitchen as well.
Are your knives exactly like those made in Japan, or are they slightly different? When I buy my set I want to make sure I pick up a Deba and something more with your mark.
Nice job. So why handle blowing lot of smoke while you put it on knife?
Sorry for my english ))
The tang is heated very hot to final burn into the hole crafted in the handle to ensure a perfect fit.
Thanxalot for these videos
Learning a ton
Doc
Holland
So these blades are annealed, but without any other heat treating? Interesting.
Disregard. I thought you were into the finish process, and you hadn't yet gotten to quench.
You mean impossible for everyone but Murray. I am sure Murray won't retire when this mud bucket runs dry. I am sure he has the "secret recipe" ; )
can you make Unagisaki Hocho knife?
Thank you for the reply.
this is why i sub'd to this channel. well done murray, more like this please :)
Sure, if you snip/grind off enough material from the back of a wari-komi blade, you'll reach the point where you see the steel core. Yet, technically, a san-mai-awase blade is made in three layers, whereas the wari-komi is made the way he has shown in this video.
Wari-komi literally means "split and put in" - san-mai-awase means "three layers joint together".
this guy is amazing
shouldn't the edge be made of carbon steel?
why does the water need to be heated?
The liedenfrost effect keeps the heat from dissipating quickly enough. Warmer water reduces the effect.
Why do people forging chefs knives never forge the blade entirely to shape as with hunting knives? They always seem to just beat the steel out flat, then cut out the shape of the blade. Is this because of how thin the final product will be? And, if so, why not just start out with thinner billets and cut the shape out from there?
Amazing.!
One day ill go to japan and learn just like you
awesome!
Great vid, thanks for posting. Can you let us know what flap sander and wheel you're using? Thanks
Damn. Thats amazing
👍👍
Most Japanese bladesmiths that Murray knows can pound out hundreds of blades a day. Only the samurai swordsmiths labor over the same blade for days on end. In Japan the blade making industry is made up of specialists, i.e. the bladesmiths, the sharpeners/polishers, scabbard makers. Sometimes logistics between the specialists can hold things up.
I would use a temp reading laser instead of water dropplets. It'll give you very accurate readings.
I think the point was that this was a traditional "rural" style of blade making like you would see done in the Japanese countryside. Of course, in a real rural setting, you wouldn't have the pneumatic hammer and would be using a hammer and anvil for all the shaping he did. I thought it was pretty interesting to see him use the water droplets to determine the correct temperature.
If you've ever cooked, you could use a thermometer to determine the temperature of your oil. Or you could just use a similar water-droplet test and/or check out the whether or not the oil is shimmering.
The point is, while the thermometer is definitely more accurate, the other methods work just as well and get you where you need to be. Of course, if you're new to cooking, it's definitely more accurate to use the thermometer as you're liable to misjudge the temperature based on the reactions of the droplets or the amount of shimmering.
Speaking of cooking. I cooked a recent recipe that called for me to heat 2 tbls. of oil in a pan until it was hot enough that the tempura batter I was using would immediately sizzle when dropped in . When I thought it was hot enough, it wasn't and I put a drop in three times before it immediately sizzled the drop. Then it cooked perfectly. Would have been impossible to measure that heat with a thermometer because the layer of oil was so thin, and if I used a laser to check it, I would have found out the heat of the bottom of the pan, not the oil. So there's something to be said for traditional methods, especially if you're making a traditional item.
Fair enough! That's actually a good point :-)
Looks like 坂本式, which I would translate as "Sakamoto Model" or "Sakamoto Type".
Hitachi white steel any day, any knife.
теперь все тоже самое!, но по русски!:)
слишком большим вызовом
CarterCutlery what do you mean? This translate of google is bad
+CarterCutlery comrade...
You are PRO :)
ты говоришь по русский?:)
нет, но Google делает! :)
No and no. Titanium is not especially hard. It's harder than mild steel, but not as hard as the heat-treated edge of a steel knife. It's also not as strong as tempered steel. It's only advantages are corrosion resistance, and strength/weight ratio. Since weight is not really an issue with a knife, and corrosion is no big deal, it's a total waste of time and money making knifes out of a more expensive, yet inferior material.
No safety glasses thats not smart.
For those of you who want to see real knives, look for the Takamura knives, these is a family that has been making knives for over a hundred years!!!
I just saw a "real" knife!!! I have several knives made by Moritaka...who've been making Katana and knives for over 700 yrs. But I'd still love to have a Carter knife! th-cam.com/video/w6CXe6k1Ne0/w-d-xo.html
Tung oil
this guy is the real deal. knows his stuff. however bob crilly on his forum had this to say after meeting murray carter yesterday. bob crilly posted this on his forum: "Of course he explained that some of his knives are $200 to $1000. but how do you ruin a KNIFE? MURRAY is a "master bladesmith" so
he would qualify along with BUBBA and ABE KITCHELMAN as JAPANESE TRAINED".
very nasty remarkfrom mr bob crilly after he met with him yesterday.
bob crilly is a creep and a clown.
This duds knives are way overpriced.
dude sure looks like he sells all he can make. I think you need realize these are for professional chefs tht want a quality knife that will last there career. $500 once and use 30 yrs. if your a home chef and can afford great. great video tho. I learned a lot.
you speak like Obama man......;:))