Apprenticeship in the Asian sense is not the same as that in the west. It's often not so much that of a teacher an student, but a craftsman and his assistant (who observes when there is a lull in the workshop). Most of the time you are required to have some basic knowledge of the craft (or to look things upon your own time), watch and learn, don't ask questions. The idea is that you try to imitate, understand the concepts (why things are done in a certain way, what you could/couldn't get away it) through trial and error, then adapt it to your style.
De alguna manera nos están escondiendo cosas en el arte de la forja y especialmente en el temple, no puede ser que si está templado este tipo de cuchillos y que le estén martilleando para enderezar el filo, si este tipo de acero templado se puede enderezar con el martillo eso quiere decir que no tiene dureza . Así que digo a todos lo que ven este tipo de vídeos de japoneses que no os creáis todo lo que se ve ni estos cuchillos no son tan sensacionales como nos hacen creer.
Мужики!!!!!!смотреть надо почти всё, но и базар просэивать т.е. внимание на ихнюю заточкур.и ихний кухоник острее нашей бритвы.У врагов тоже надо учиться .Удачи!!!!!!!
already been heat treated he is just putting on the edge because of the way the process is with multiple people working on one product the blade doesnt get much profiling done before heat treat and thus profiling is done by the polisher/finisher (I dont know the term for this) and I think there is another who does fittings even but im not sure bout this particular knife.
How's it warped? The smith intentionally hammered the non-beveled concave because that's how they do it - The concave side reduce the damage to food caused by adhesion (important when you are making presentable food), and it also makes it easy to sharpen for the end-user.
At that price point you're talking about Honyakis for the most part. You can get one of master Itsuo Doi's Yanagibas in blue #2 for around the $500 mark.
Exactly like the one in the video? That's blue steel so you'd be looking at AT LEAST $200USD. There are other factors too. Depending on the brand, specific maker (famous makers fetch more, and if the maker retires then that knife could become priceless), and length (typically every increment of 30mm cost $50-100 more), it could cost over $1000USD. Then there's also different customisations that cost money, like the handle used, inscriptions/engravings, and type of finishing on the blade.
Im going to disagree with most people here and say that was just a horrible mess, the blade kept bumping so hard, this guy is not a real japanese master
Who and why gives bad Rating . That's the bad character. And So stupid that a squirrel is smarter than 5 IQ points 누가 그리고 왜 나쁜 등급을 부여합니다. 그것은 나쁜 성격입니다. 그리고 다람쥐가 5 IQ 포인트보다 더 똑똑하다는 것은 어리 석다.
each gesture is perfect thanks
I wish I could be an apprentice of this master! Amazing skill!
Apprenticeship in the Asian sense is not the same as that in the west. It's often not so much that of a teacher an student, but a craftsman and his assistant (who observes when there is a lull in the workshop).
Most of the time you are required to have some basic knowledge of the craft (or to look things upon your own time), watch and learn, don't ask questions.
The idea is that you try to imitate, understand the concepts (why things are done in a certain way, what you could/couldn't get away it) through trial and error, then adapt it to your style.
You're a great swordsman.
It's the best.
Holy chit... that was beautiful! Damn
すごいですね。ちなみにどこでこの機械をかえますか？おしえていただけませんか？ お願いします。。🙏
Wow
Amazing work.
what kind of grinder is that?
smithing increased to 98
both of us
XD
more like 30, this was painful to see
De alguna manera nos están escondiendo cosas en el arte de la forja y especialmente en el temple, no puede ser que si está templado este tipo de cuchillos y que le estén martilleando para enderezar el filo, si este tipo de acero templado se puede enderezar con el martillo eso quiere decir que no tiene dureza . Así que digo a todos lo que ven este tipo de vídeos de japoneses que no os creáis todo lo que se ve ni estos cuchillos no son tan sensacionales como nos hacen creer.
Am I the only crazy person here who is watching this with popcorn like its a movie:)
Мужики!!!!!!смотреть надо почти всё, но и базар просэивать т.е. внимание на ихнюю заточкур.и ихний кухоник острее нашей бритвы.У врагов тоже надо учиться .Удачи!!!!!!!
skillness!!
great
So why doesn't he heat treat the knife? Anyone know?
already been heat treated he is just putting on the edge because of the way the process is with multiple people working on one product the blade doesnt get much profiling done before heat treat and thus profiling is done by the polisher/finisher (I dont know the term for this) and I think there is another who does fittings even but im not sure bout this particular knife.
it still warped tho
How's it warped? The smith intentionally hammered the non-beveled concave because that's how they do it - The concave side reduce the damage to food caused by adhesion (important when you are making presentable food), and it also makes it easy to sharpen for the end-user.
Just out of curiosity... how much would a knife like that cost?
i checked some sites, $1000-2000 is enough. the most expensive one is five fuckin thousand(459,000 yen).
At that price point you're talking about Honyakis for the most part. You can get one of master Itsuo Doi's Yanagibas in blue #2 for around the $500 mark.
Ear protection?
Yeah I know. Health and safety would shut him down and make him go on a safety course in the UK... lol...
how much does a knife like that costs??
+NIKOLAS OIKONOMOY non production ones usually starts at $300
+10shot9miss ok thank you man
Exactly like the one in the video? That's blue steel so you'd be looking at AT LEAST $200USD. There are other factors too.
Depending on the brand, specific maker (famous makers fetch more, and if the maker retires then that knife could become priceless), and length (typically every increment of 30mm cost $50-100 more), it could cost over $1000USD. Then there's also different customisations that cost money, like the handle used, inscriptions/engravings, and type of finishing on the blade.
青二鋼 Thép giấy xanh loại 2 luôn. Chắc giá mắc lắm đây!
O.G.
Looks like that sharpening jig was handed down from the ancient times. If it ain't broke don't get a new one.
look at all those grit
Im going to disagree with most people here and say that was just a horrible mess, the blade kept bumping so hard, this guy is not a real japanese master
I have a Takayuki knife and has very high quality for the money, and is very sharp,so try a knife from him and after you can talk.
Who and why gives bad Rating . That's the bad character.
And So stupid that a squirrel is smarter than 5 IQ points
누가 그리고 왜 나쁜 등급을 부여합니다. 그것은 나쁜 성격입니다. 그리고 다람쥐가 5 IQ 포인트보다 더 똑똑하다는 것은 어리 석다.
great