I was gifted that second knife, but it was branded with a different name. I sharpen knives as a side business. I had a customer bring me the same knife as well, but with a third brand name. I think they're an alibaba or similarly mass produced product.
Same lmao, with both first AND second knife. I got the first under a different brand, dirt cheap just because it looked cool. I think it was the equivalent of $5 or something and it was sold as some sort of bushcraft knife lol. It behaved exactly as you'd expect, the steel wasn't even hardened :))). The second one was in a set, again, under a different brand. Definitely laser printed "damascus". Sold as HRC 60. The steel does feel hard and it does keep it's edge nicely so i think it is at least 60 HRC. They were reasonably priced for the performance they gave especially after I sharpened them myself. Thankfully the issue with drop shipped, overpriced Chinese knock offs is not as bad in my country as it is in the US.
Exaggerated and/or vague claims in marketing, are one of the fastest ways of chasing me away. If a company is more interested in making a sale, than clearly communicating what they are selling, I am unlikely to want to do business with them. I don't have a problem with buying a cheap knife, but I expect to know what I am actually getting.
Even the expensive "Japanese" knife brands owned by renowned cutlery manufacturers are not worth at all. A couple years ago, I bought several high-end line knives from Miyabi which is owned by Zwilling for over $1,000. For two of them, I had to get replacements due to defects on the handle. One of them required multiple round trips. I dropped one in the sink and the blade got damaged severely. I thought the Damascus steel blade was supposed to be very tough, but I guess I was wrong. Even the finish was cheap. Super disappointing. I'm not buying these stupid rip-offs anymore.
@@greengreen9927 Sorry to hear you had frustrating experiences with some Miyabi knives. I've heard some good things, but never bought them. I'm sure there are many opinions on the damascus steel kitchen knives. Personally I think they are simply cosmetic extras, adding no new functionality. I think there is a mystique that has little to do with real world utility. Also, how tough a knife is, is complicated, but higher end Japanese knives can be made with harder steel, and are likely to be more brittle than a lower hardness. On top of which they are frequently made with thin blades. Long story short, they can be more easily damaged than a heftier German style knife. So in order to be very sharp and have a profile that slices very nicely, there is an exchange of needing more care and caution. If you were to expect a 63RWH Miyabi Birchwood, to put up with the same abuse as a Wusthof Ikon, It would not be surprising for the miyabi to get damaged. I don't say this to criticize how you use knives, but that different knives have different qualities, and the qualities of the priciest knives aren't always ideal for everyone. Some people prefer lighter more delicate knives, and some prefer a heftier German style. There is nothing wrong with either choice. But never take it too seriously if someone starts going on about the "best knife". We all have different expectations and usage. To use a metaphor, I wouldn't buy a two million dollar Italian sports car, to tow a fishing boat.
I bought what I thought was a Japanese knife off of Amazon a few years ago. It didn’t say it was a Japanese knife, it just said “Japanese steel” and if you read the product page properly it says that it’s a Japanese steel core. It was still a very good knife, and I have no regrets, but I made an assumption about where the product came from based on the fact that it said Japanese steel so it’s important to read between the lines so you can work out what they’re not telling you. If I’d gone to the company website I would have realised that it was made in China so that’s another good thing to do.
@@nickolastiguanomg same back when I was a noob on this stuff I almost bought a “Japanese Gyuto” almost dropped $100 on Amazon, then I did like 2 weeks of research and found one brand that was legit and ended up with a Vg10 Yoshihiro which is so pretty and so good
@@KnifewearKnives I actually just had a Knife Sharpening lesson at Kitchen Provisions in Kings Cross London (the teacher said that y’all visit there sometimes). I took this knife with me to learn on, and even the teacher thought it was Japanese when I first took it out of the roll. I used the opportunity to get a 210mm Gyuto from Hatsukokoro’s Shinkiro range so that’ll be my chef’s knife going forward. At the moment I’m mainly using a Chinese cleaver, but it’s a gorgeous knife and I couldn’t resist :)
the best way to tell if a blade is actually damascus layered steel is to check the spine of the knife. if the visible lines in the layers carry over to the other side it’s most likely damascus. most “etched blades” are just laser cut on each side, hence the “design” wont carry over on the edge or the spine. even to the tang.
Damascus is a much abused term. Most of the time, people mean pattern welded steels made from layers of different types of steel that etch differently. Originally, Damascus steel was a crucible monosteel that had a pattern of carbides precipitated out during the heat treatment. Pattern welded steels were being produced long before crucible steels. They only started calling pattern welded steels Damascus after the crucible steels, that were far cleaner and held an edge better, had a reputation of excellence. Because only the best smiths using the best steel could bring out the pattern in a crucible steel. Pattern welding can show off the skill of the smith, but the skill and steel quality can vary greatly. So seeing “Damascus” on a pattern welded blade is no indication of quality. If a good smith used good steel to make it, it is going to be expensive. If some hack threw some pot metal together and beat on it with a hammer, it might be really cheap. It still falls under the modern use of the term “Damascus”. Pattern welding modern steels does not improve the quality, just the appearance. If you want Damascus because it is pretty, go right ahead. But if you pay equal amounts for a mono steel blade and a Damascus blade, the mono steel blade will be better.
As the old saying goes “if it seems to good to be true, it probably is”. And afaik the Japanese government doesn’t allow VG10 to be exported, so be wary of Chinese knives claiming to have that steel. They can knock off the recipe for that steel but it’s not going to be the same. You can get a Tojiro for under $100 that will blow the Chinese stuff away.
Absolutely, that old saying is a solid one! Fortunately for us, they allow the export of finished knives made with VG10, so we can get lots of great VG10 knives from Japan!
Yes, people hear “Japanese” and think hundreds of dollars, when you don’t have to spend anywhere near that to get a great product that will last a lifetime and improve your time in the kitchen.
i believe that small amounts of VG10 has been exported to taiwan which explains why cold steel is still able to make knives in VG10 despite moving from japan to taiwan a long time ago
I went for Miyabi (or alternatively Kai Shun)... somewhat "mass-production", but you can be sure, they are decent quality and in deed from Japan. My Santoku in deed is purchased in Japan on vacation - not the most expensive (laminated VG10), but really enjoy working with it and easy to keep sharp.
I’m wondering what you guys think about Kanetsune knives? I bought a Kanetsune KC-460 Aogami No2 Santoku. It was shipped from Japan via FedEx. Just starting with Japanese knives and I love it. Well balanced and sharp as expected. Would like your opinion about the brand an knife.
I had the exact same thought when you were cutting the carrots with the seido. It sounded so much and looked like it performed about as good as my zwilling as well. Which honestly, is really impressive if the knife is cheap. A quick buff on a 6000 before cooking and it'll probably be more than enough for a home cook.
And that is a point worth considering in these tests... Out of the box sharpness - does it mean anything? Could they all have been sharpened to the same level before testing?
Maybe you can buy 2 of the same "Damascus etched" knives and compare the etching. If it is lasered, the pattern should be the same for every knife. The same goes for hammer patterns. There should be somewhere the pattern matches. Do you have a caliper to measure blade thickness and the taper? (new or used doesn't matter) An industrial edge tester in the video would have been nice. (Only about $250.00 like Project Farm uses)
If you have the budget, absolutely the Masashi! The Haruyuki is fantastic, but Masashi knives are on another level and super reasonable for their quality.
About a year ago I bought a set of three so-called “Japanese knives“ off of Amazon for $99. I’ve been quite happy with it I like the fit the finish and the balance of them. And they must be made out of stainless cause they haven’t rusted yet. They appear to have nice Damascus folding and they’re etched (looks stamped) with the name of the creator which I can’t read but yeah, I’ve been a great addition to my usual rack. Edit: they look a lot like that first Japanese knife you pulled out, you can see the layers even in the age where I sharpen them. I’ve been using a chefs choice 15° sharpener for them and they just like a razor
What exactly was the Moritaka Hamono knife you used? I am very curious to learn more but I am just going off pictures on your website and found two that are similar.
Just browsing the knifewear website cause shopping for holidays for me lmao, I’m stuck on what petty knife I should get I’ve been looking at the Haruyuki Zanpa Petty 135mm, mainly using it for small items to prep and just based on your perspective is AUS10 good plus their heat treat? I have vg10 and Shirogami knives so I’m not sure on AUS10 if I could get some insight
The Zanpa is an awesome choice, and I love that size of petty! AUS10 is pretty similar to VG10, so it'll work very similar for you. The Zanpa series are also 20% off starting Thursday Nov 23!
They're different! The steel or honing rood helps keep the knife sharp, the way brushing your teeth is preventative maintenance. A whetstone actually removes steel and forms a brand new edge, a bit like going to the dentist for a cleaning. Brush properly and you don't have to see the dentist as often!
Hey guys, quick question - a long time ago I had gotten a Kenetsune Knife in blue steel folded 39 times, it was incredible, about 3 yrs ago i went to get another one and i guess they had sold out or something, but had to go thru Seki and got the "Kenetsune" as a gift, it was terrible, i had to sharpen a lot more than my old one, and then small chips started showing up on the edge, I was extremely disappointed. what is a decent knife for the $$ now?
I'm sorry to hear that! There's a lot of good options, but tojiro, haruyuki, and Fujimoto all make great blades for the price. knifewear.com/collections/all-knifelines
Hey Guys, my parents recently visited Japan and brought me 2 knives as a present (a Gyuto and a Nakiri). They bought them in a small knive shop, unfortunately neither them nor I know, who made them or which "brand" they are. is there a possibillity to find that out?
So for someone who chops, dices etc all day long who naively over spent on henkel for years now enjoying Japanese knives what is best brand in the market. I’ve gotten few random claiming Damascus some good some bad and have enjoyed few dalstrong Valhalla 10” typically 100-200 budget but looking for few high quality upgrades is it worth spending the extra?
Please stay away from dalstrong they are about 3x as expensive for what the are. Cheap made in China, bad geometry. Look into shiro kamo or his apprentice ogata. he’s probably the best value for Japanese knives rn
Hey guys, great video. I'll be in Japan in May and was looking for a knife and I see Tsukiji market has several sellers. Would it be safe to purchase a knife from one of those sellers? just wondering what I should look out for.
Hey, absolutely! That said, most tourists that buy there end up with a carbon steel knife for cutting fish, so it helps to know the japanese name for the knife shape you want.
What is the absolute best steel you can get in a Japanese knife?? Vg10 and super blue keep popping up for me… planning on buying my first Japanese knife and want to go all in 😊 just want to know what steel and manufacture are the best price isn’t an issue 😮
Hey, it all comes down to use and personal preference. I love VG10 because it holds a great edge and is more durable and low maintenance that most other Japanese steels. Super Blue is less durable but doesn't rust quickly compared to other carbon steels, and it keeps an edge for a very long time! If you want high performance, low maintenance, and crazy good edge retention, I would try Super Blue or R2/ SG2.
I've got a number of knives from Knifewear, and they are great - I am glad I got them. I agree, not everyone needs a fancy hand-made Japanese knife. e.g. You could instead choose a good Twin Master or the popular Victorinox. So it's really a matter of what you want / need, and if that extra benefit (or trade-off) is worth it to you.
I've seen commercials about these Huusk knives and decided to look into them. They have since changed their brand name to Matsato. I ALMOST made the mistake of purchasing a couple for home use. That made me want to look into the quality of these knives and was not surprised at all that their claims were all complete lies. They tried convincing me that these knives were the greatest thing in the world being forged in Japan and in reality, they were mass produced in a factory in China. That did inspire me to look for some authentic Japanese knives and what I found was substantially better than what Huusk/Matsato and Coolina are selling.
when Etched if the steel reveals layers it automatically means its Damascus. You cant etch layers on a single sheet of steel. Etching is the rate of corrosion acid does on a metal sheet and it will show layers if different grade of steel is folded in desired pattern.
Have you guys reviewed anything from Dalestrong yet? If not, you should. I have the Dalstrong "Shōgun Series X" 8" Chef knife. It's description says "VG-10 Japanese Super Steel with hammered Tsuchime Finish". I love it, but I'd love to get a pro's review and opinion on it.
I've got 3 Japanese knives. Every one of them, the handles, have fallen apart out of use. Since replacing the handles with walnut. They are all going strong still.
i did really enjoy your video, and i thank you a lot for ideas like this :) also i do have a small question if you don't mind, but for like harder/thick veggies, do you think the blade works, with the thin blades by Yoshimi Kato? and if they are hand forged? also i love that hand forged blade you have from moritaka :)
Hey! Thin blades are great for dense vegetables as they tend to glide more smoothly. Just don't force or twist them, and never cut through woody stems! Yoshimi Kato and his team do forge their blades by hand!
Dalstrong knives are pretty good! They definitely look better than they perform, but overall they are better than something like a Henckels yellow handle or basic in terms of edge retention!
I'm of the mind that steel composition and form factor are more important than where it's forged or by whom. Don't get me wrong ... craftsmanship is an important part. But if you're simply looking for something that you won't have to replace in a year, then finding a good steel that fits your needs formed to the purpose you need it for is the most important.
I would love to see your take on the Nutriblade knives. They are asking their prospective customers why we would need real Japanese knives that are “…hard to care for and are overpriced.” This upset me, but I know nothing of Nutriblade or enough to refute this bold claim.
I'm not familiar with them! Some folks like to blow the care a Japanese knife requires out of proportion. Some need a little care, but most just require hand washing and decent knife skills!
Sadly a lot of people are duped to buying cheaply made, overly hyped and overly priced knives. And even sadder are famous knife brands who do the same thing on the lower end of their selection.
Nice video. I think you are actually too nice about that Husk knife and also about the fake Damascus steel. Those products are making claims to fool buyers into thinking they get a better product than it is. On the other hand, the country of origin is not necessarily an indication of the quality. I have no hand forged knives, but have knives from Mac that I believe are truly Japanese made and to me have good quality without being exclusive or very expensive. I also have kitchen knives from Victorinox, which are thin and slice very well with the factory edge while also easy to sharpen. Even cheaper knives from Fiskars and other Finnish brands seem to be well made and good value for money. To me, a thin blade made of good steel and good ergonomics are what make a good knife. I like the feel of wood handles, and choose that, even if that means a bit more care in maintaining the knife. And still our bread knife is a plastic handled, wavy edged cheap knife from Fiskars that we have had for almost 30 years. There are better, I am sure, but it keeps its sharpness remarkably well, and I truly only sharpen it with simple pull through sharpeners once in a blue moon and a sharpening rod a little more often. I do, however use a honing rod on my straight edged knives after EVERY use, and they are sometimes sharpened on stones and stropped. I love a sharp knife.
It's sad that some companies are trying to sell inferior products for premium prices. The exaggerated and false claims and misleading comments and imagery are so frustrating. If a knife maker/seller doesn't advertise what specific steel it's made from ..... that's a red flag for me now.
Thank you so much. I also had some doubts about it. The knive stands can be found on aliexpress and/or they look very similar. The knives themselves I could not find, though. I have already asked them where the knives are made/produced but still haven't received an answer.
hey, thanks for this video. i make cooking videos and someone send me a "Noseto Bunka 180mm 67layers Damascus VG10 with Ciricote Wood Handle". They from Australia, and I was wondering if you know anything about them or have heard of them. Thanks, love this channel.
I've seen those Seido knives under several different brand names. The Damascus engraving is oddly exactly (but to scale) on all of the knives in the set. It's also got an hrc of about 50 🤦
I am by no means a expert but i feel like global knifes tend to be quite popular in chefs circles i know they are actually made in Japan and has a 35 year warranty admittedly with a cost of 25£ per knife in the uk to send back but that just makes me think they probably of decent quality they have admittedly always been good when I have used them plus they not some shady unknown brand and are trustworthy
Where I could write you guys and show you the knives I got as a gift and see if they are real Japanese. Just for curiosity. I love your channel and I watch it from Spain. Thank you.
Hey you seem to be replying a good amount so I thought I'd ask a question. Do you know if Yoshikane knives are hand forged or if they are machine made in Japan? I just bought one and it's incredible but I never realized that a few of my current damascus knives match your machine forged example nearly perfectly (Masutani knives). Not that it matters because they are still really good knives but I am just curious now. Also, great work. I hate over-marketed stuff with loose language and I avoid it like the plague these days, I always love a good take down video.
I couldn't agree more, machine forged knives are great! I think Yoshikane uses roll forging, which is a great way to machine forge a blade with a distal taper, then cold forge and sharpen them. Thank you!
Here is the Springhammer video review I did for Knifewear in 2014. Naoto, you have honourable mention. WILL THE REAL HATORI HONZO PLEASE STAND UP by Joel Schulz - Publisher Calgary debut of Springhammer is tonight, October 20th, at Kensington’s Plaza Theatre. Edmonton producer/director Kevin Kassowan and Calgary executive producer Kevin Kent present Springhammer. Kassowan and Kent, accompanied my Naoto Fujimoto, on a recent trip to Japan decided to turn a photo op visiting Japan’s blacksmiths into a feature production on the men behind the legendary knives and samurai swords. Hatched while riding the Bullet Train, these three gentlemen introduce the Western World to the real Hatori Honzo’s, the legends that inspired Quentin Tarantino’s character in Kill Bill. Calgary may better know Kevin Kent as the owner of Inglewood’s Knifewear. Kevin Kassowan is the producer/director of the TV Series Real Food in Alberta. Kent, a self confessed “knife nerd” and a former chef at Calgary’s River Cafe, has had a fascination with Japanese knives since his days, many moons ago, at the St. John Restaurant in London, England. In 2007, he started selling Japanese knives to Calgarians, eventually developing it into a business with six stores in three provinces including one as far east as Ottawa. Selling only quality cutlery, no Henckel or Wusthof softer steel crap, one can by a great Gyuto (chef’s knife) ranging from a budget conscious price of $72.00 upon to a hand hammered Damascus steel masterpiece by Tsukasa Hinoura for $1756.00. The polish on the blade bevel of the Hinoura is so shiny that one can clearly see the reflections of the pupils of their eyes. I think surgeons use duller knives. My fascination with Japanese knives goes back to the seventies, when attending Ecole Cordon Bleu in Paris, when I was laughed out of the kitchen for showing up with a tiny Shoto knife to get fancy with some fruit. Nobody laughed after they tried that almost all black hunk of metal with a crappy wood handle on an apple. It produced one-sixteenth inch wide peels that were over 15 feet long. Try that with a German knife. I personally own 8 Japanese knives ranging from $165.00 to $560.00 in value. I will own a Hinoura River Jump Nakiri (vegetable slicer) one day in the not too distant future. Don’t get me started on my sharpening stone collection. What Knifewear sells is samurai swords designed for the kitchen, Gyuto is Japanese for “cow sword”. Springhammer is the story of the men, the blacksmiths, who make knives so sharp that they will slice the seeds in half when you slice a piece of tomato 2 mm thick, a perfect slice. The Japanese make a knife for every possible kitchen chore one can imagine and they work beyond your wildest dreams. They even make one, a Kyabeshikiri, which is dedicated to the sole purpose slicing cabbage. This screening is a must attend for those addicted to the preparation of food as an art form. There are two showings, the first at 7 PM for the general public, and a second at 11:30 PM for Calgary’s professional chefs. Tickets may be purchased at the door. There will be a Q&A after each showing.
I do like the hose idea but don't like how yr sharpening in one spot on the stones they will wear out in that spot faster longer strokes will help keep it more even
These are All knives to avoid. They are overpriced crap. This is not a best knife video cuz they are all bad. If looking for good Japanese knives go watch the good knife video. For budget u can get a tojiro or Mac for cheap.
Problem with cheap knives made in China is much bigger and more complicated. I think that all sellers of cheap Chinese knives wont be pretending that those knives are made in Japan, if the quickly growing knife enthusiasts community will not very loudly pushing almost religious opinion that only knives made in Japan are the best and worth to buy. It’s so many other blacksmiths and companies around the world, even in China who made same or in some cases even better knives that those from Japan. That mean if someone is trying to sell other than Japanese knives, they lot of time are force to came up fake “Japanese” brand name and pretend that they are made in Japan to be able succeed. I don’t think so that someone will buy a knife labeled made in China with same or similar price tag as Japanese knives no matter how good and well they are made.
That's a very fair point! We sell CCK knives made in China, and they're fantastic quality. While we absolutely love Japanese knives and focus on them with our brand, they're far from the only knives worth owning!
They're made in China, it says so on their website in fine print somewhere. It's been debunked by other channels. Besides there's no chance in hell this cheap garbage is hand-forged anywhere, least of all in Japan. The most basic cheap stainless steel Frankenstein knife with the worst geometry you could imagine for cooking...
I had to laugh. “combined experience of 100 years”. That means nothing at all, depending on the number of people making their knifes. If they have 100 craftsman that’ve only been making knives for a year each or 200 for half a year each then that qualifies for that claim. It would be much more meaningful if they said we have three master craftsman who make these noise and their average experience is 33 years each
Great point! There were so many differences to cover, we kinda forgot about that! That said, we were more focused on how to not get fooled online, and I've found many "Japanese" knife brands don't include choil shots or similar photos.
Here in Latvia I have noticed almost all of the scam products car parts come from Lithuania. A lot of Russians say they are Lithuanian to get around EU issues...... Not sure why but just an anecdote I have noticed.
I would have liked to see the king of fake Japanese knives, the infamous "Kamikoto" 😂 Then again, reviewing fraudulent products is a struggle because you don't really want to give scammers any money.
Yeah balance is very important when you are talking about swords. Not so much for kitchen knives. And Damascus steel isn't really any better than modern steel. It just looks pretty. And yes it's not true Damascus. It's just laminated steel. Real Damascus is a pot metal, and they only vaguely know the specific recipe that became so famous that it made the name. But they are pretty sure they are close to how it was originally made. True Damascus pot metal knives are way more expensive. But that is why they laser and acid etch the Damascus pattern onto cheap knives. It makes it appear more expensive and higher quality than it really is. Even real pot metal Damascus really is not any better than modern steel. It just looks more decorative.oh and isn't it odd how the skin of a tomato is so cut resistant that it has become the standard test medium?
Ultimately purchasing a knife is more about what you are planning to do with it. I mean seriously are you prepared to care for a high carbon steel knife properly? Are you going to loose your shit when you come home and your wife has that bad boy in the dishwasher because she doesn't know any better 😂?
It seems kinda unfair to compare cheap Chinese knives with super nice japanese knives. I think a comparison of some more affordable Japanese knives like tojiro or matsutani, to some better Chinese made knives like xinzuo, which has actually intention behind their choices, they have a better steel, better heat treatment, better geometry, etc. I think this would be a more fair comparison specially because the price would be closer
That's a fair point! Our goal here wasn't to compare Chinese to Japanese however, but Japanese knives to non-Japanese knives that pass themselves off as Japanese. We love Chinese knives, and we carry CCK, who make fantastic blades. I'd love to explore the world of Chinese blades more!
Husk is rebranded under "Matsato" I just saw their add and you guys are featured thinly slicing vegetables with an actual Japanese knife. Not sure why YT lets them advertise complete non truths.
You xan call your buisness whatever you want really i wouldn't be surprised if the company name is "huusk japan". They shouldn't be allowed to put a picture of another blacksmith especially a famous one, that alone is very misleading. These knives would likely be stamped and i wouldn't at all be surprised if their 130 step process included shipping and handling
You showed us how the possible fake knives cut throught the tomatoe & Carrot, but you never showed us how the real hand forged Japenese knife cut throught the tomatoe & carrot.
I was gifted that second knife, but it was branded with a different name. I sharpen knives as a side business. I had a customer bring me the same knife as well, but with a third brand name. I think they're an alibaba or similarly mass produced product.
I bought the same looking knife with a different name ... I was like I have seen this somewhere lol
Same lmao, with both first AND second knife. I got the first under a different brand, dirt cheap just because it looked cool. I think it was the equivalent of $5 or something and it was sold as some sort of bushcraft knife lol. It behaved exactly as you'd expect, the steel wasn't even hardened :))). The second one was in a set, again, under a different brand. Definitely laser printed "damascus". Sold as HRC 60. The steel does feel hard and it does keep it's edge nicely so i think it is at least 60 HRC. They were reasonably priced for the performance they gave especially after I sharpened them myself. Thankfully the issue with drop shipped, overpriced Chinese knock offs is not as bad in my country as it is in the US.
Damn me too and I'm trying to return them and they keep asking why smh I think I got scammed.
Just a warning, husk will probably copyright strike this video and claim its a counterfeit product 🙃
Hahahaha thank you. I guess we won't get our $5 in ad revenue...
Heh, there are about 40+ videos on YT about Huusk being a scam
They did my dude Cedric dirty for that, it’s quite petty and it shows what kind of people who peddle that junk.
@@miyurosewood3837only 40 their taking down is crazy
@@KnifewearKnives😂 great aproach
Gotta have a pillow to keep a knife under it for home security. The product synergy is off the charts really.
🤯🤯🤯
A well rested chef is a good chef..shoulda took the pillow😂😂😂
True, my pillow sucks 😂
@@KnifewearKnives It probably would have been a 'My Pillow' from Mike Lindell! LOLOLOLOLOLOLOL
Exaggerated and/or vague claims in marketing, are one of the fastest ways of chasing me away. If a company is more interested in making a sale, than clearly communicating what they are selling, I am unlikely to want to do business with them.
I don't have a problem with buying a cheap knife, but I expect to know what I am actually getting.
I couldn't agree more. If you're honest about it, there's nothing wrong with inexpensive knives!
Even the expensive "Japanese" knife brands owned by renowned cutlery manufacturers are not worth at all. A couple years ago, I bought several high-end line knives from Miyabi which is owned by Zwilling for over $1,000. For two of them, I had to get replacements due to defects on the handle. One of them required multiple round trips. I dropped one in the sink and the blade got damaged severely. I thought the Damascus steel blade was supposed to be very tough, but I guess I was wrong. Even the finish was cheap. Super disappointing. I'm not buying these stupid rip-offs anymore.
@@greengreen9927 Sorry to hear you had frustrating experiences with some Miyabi knives. I've heard some good things, but never bought them.
I'm sure there are many opinions on the damascus steel kitchen knives. Personally I think they are simply cosmetic extras, adding no new functionality.
I think there is a mystique that has little to do with real world utility.
Also, how tough a knife is, is complicated, but higher end Japanese knives can be made with harder steel, and are likely to be more brittle than a lower hardness. On top of which they are frequently made with thin blades.
Long story short, they can be more easily damaged than a heftier German style knife.
So in order to be very sharp and have a profile that slices very nicely, there is an exchange of needing more care and caution.
If you were to expect a 63RWH Miyabi Birchwood, to put up with the same abuse as a Wusthof Ikon, It would not be surprising for the miyabi to get damaged.
I don't say this to criticize how you use knives, but that different knives have different qualities, and the qualities of the priciest knives aren't always ideal for everyone.
Some people prefer lighter more delicate knives, and some prefer a heftier German style. There is nothing wrong with either choice.
But never take it too seriously if someone starts going on about the "best knife". We all have different expectations and usage.
To use a metaphor, I wouldn't buy a two million dollar Italian sports car, to tow a fishing boat.
You look great on this video Naoto. You sold me my first Japanese knife, and many more since.
I think the hole is there to reduce material usage and get the executive who thought of it a bonus.
I bought what I thought was a Japanese knife off of Amazon a few years ago. It didn’t say it was a Japanese knife, it just said “Japanese steel” and if you read the product page properly it says that it’s a Japanese steel core. It was still a very good knife, and I have no regrets, but I made an assumption about where the product came from based on the fact that it said Japanese steel so it’s important to read between the lines so you can work out what they’re not telling you. If I’d gone to the company website I would have realised that it was made in China so that’s another good thing to do.
I'm glad you ended up with a good knife regardless, that's a tough one to catch!
@@KnifewearKnivesI almost fell for one of these before I was educated on Japanese knives.
@@nickolastiguanomg same back when I was a noob on this stuff I almost bought a “Japanese Gyuto” almost dropped $100 on Amazon, then I did like 2 weeks of research and found one brand that was legit and ended up with a Vg10 Yoshihiro which is so pretty and so good
@@KnifewearKnives I actually just had a Knife Sharpening lesson at Kitchen Provisions in Kings Cross London (the teacher said that y’all visit there sometimes). I took this knife with me to learn on, and even the teacher thought it was Japanese when I first took it out of the roll.
I used the opportunity to get a 210mm Gyuto from Hatsukokoro’s Shinkiro range so that’ll be my chef’s knife going forward. At the moment I’m mainly using a Chinese cleaver, but it’s a gorgeous knife and I couldn’t resist :)
the best way to tell if a blade is actually damascus layered steel is to check the spine of the knife. if the visible lines in the layers carry over to the other side it’s most likely damascus. most “etched blades” are just laser cut on each side, hence the “design” wont carry over on the edge or the spine. even to the tang.
Damascus is a much abused term. Most of the time, people mean pattern welded steels made from layers of different types of steel that etch differently. Originally, Damascus steel was a crucible monosteel that had a pattern of carbides precipitated out during the heat treatment. Pattern welded steels were being produced long before crucible steels. They only started calling pattern welded steels Damascus after the crucible steels, that were far cleaner and held an edge better, had a reputation of excellence. Because only the best smiths using the best steel could bring out the pattern in a crucible steel.
Pattern welding can show off the skill of the smith, but the skill and steel quality can vary greatly. So seeing “Damascus” on a pattern welded blade is no indication of quality. If a good smith used good steel to make it, it is going to be expensive. If some hack threw some pot metal together and beat on it with a hammer, it might be really cheap. It still falls under the modern use of the term “Damascus”.
Pattern welding modern steels does not improve the quality, just the appearance. If you want Damascus because it is pretty, go right ahead. But if you pay equal amounts for a mono steel blade and a Damascus blade, the mono steel blade will be better.
As the old saying goes “if it seems to good to be true, it probably is”. And afaik the Japanese government doesn’t allow VG10 to be exported, so be wary of Chinese knives claiming to have that steel. They can knock off the recipe for that steel but it’s not going to be the same. You can get a Tojiro for under $100 that will blow the Chinese stuff away.
Absolutely, that old saying is a solid one! Fortunately for us, they allow the export of finished knives made with VG10, so we can get lots of great VG10 knives from Japan!
Yes, people hear “Japanese” and think hundreds of dollars, when you don’t have to spend anywhere near that to get a great product that will last a lifetime and improve your time in the kitchen.
i believe that small amounts of VG10 has been exported to taiwan which explains why cold steel is still able to make knives in VG10 despite moving from japan to taiwan a long time ago
I went for Miyabi (or alternatively Kai Shun)... somewhat "mass-production", but you can be sure, they are decent quality and in deed from Japan.
My Santoku in deed is purchased in Japan on vacation - not the most expensive (laminated VG10), but really enjoy working with it and easy to keep sharp.
I'm glad to hear it's working out for you!
Ww didn't see you use the real deal japanese knives on the same carrots
Thing is where do you buy them from here in the states and Amazon or where exactly
Hey, sorry about that! If you're looking for Japanese Knives, we have them on our site! knifewear.com/
I’m wondering what you guys think about Kanetsune knives? I bought a Kanetsune KC-460 Aogami No2 Santoku. It was shipped from Japan via FedEx. Just starting with Japanese knives and I love it. Well balanced and sharp as expected. Would like your opinion about the brand an knife.
Hey, is that Seki Kanetsune? If so, we get knives from them and they make great quality stuff!
I had the exact same thought when you were cutting the carrots with the seido. It sounded so much and looked like it performed about as good as my zwilling as well. Which honestly, is really impressive if the knife is cheap. A quick buff on a 6000 before cooking and it'll probably be more than enough for a home cook.
1k is actually best for almost all kitchen applications
@@mathewperez4823 but the smaller the tooth, the longer the edge lasts.
And that is a point worth considering in these tests... Out of the box sharpness - does it mean anything? Could they all have been sharpened to the same level before testing?
Maybe you can buy 2 of the same "Damascus etched" knives and compare the etching. If it is lasered, the pattern should be the same for every knife. The same goes for hammer patterns. There should be somewhere the pattern matches. Do you have a caliper to measure blade thickness and the taper? (new or used doesn't matter) An industrial edge tester in the video would have been nice. (Only about $250.00 like Project Farm uses)
That's a great idea!
What would you choose between the haruyuki nagisa and the Masashi vs1 kaijin?
Also is vs1 steel easy to sharpen?
Thanks
If you have the budget, absolutely the Masashi! The Haruyuki is fantastic, but Masashi knives are on another level and super reasonable for their quality.
I think I’m leaning towards the Masashi is the vs1 steel easy to sharpen?
About a year ago I bought a set of three so-called “Japanese knives“ off of Amazon for $99. I’ve been quite happy with it I like the fit the finish and the balance of them. And they must be made out of stainless cause they haven’t rusted yet. They appear to have nice Damascus folding and they’re etched (looks stamped) with the name of the creator which I can’t read but yeah, I’ve been a great addition to my usual rack. Edit: they look a lot like that first Japanese knife you pulled out, you can see the layers even in the age where I sharpen them. I’ve been using a chefs choice 15° sharpener for them and they just like a razor
Right on, if they make you happy, that's what matters most!
That's because you spent $99. I just saw a 4 knife set for $19.95.
19:40 *a knife is not supposed to push/press food. Cutting things is always meant to be with a sliding motion 🫶🏻
What exactly was the Moritaka Hamono knife you used? I am very curious to learn more but I am just going off pictures on your website and found two that are similar.
Hey, that was this one:
knifewear.com/products/moritaka-ishime-kiritsuke-240mm
Regarding the first knife, would the stainless steel oxidize things like onions?
None of these will oxidize besides the Moritaka!
Oh my gooood. That sushi-sword!!! behind the aloe vera plant.. is that a single bevel? and WHAT IS IT FOR AGAIN?
It's for cutting tuna fish!
Just browsing the knifewear website cause shopping for holidays for me lmao, I’m stuck on what petty knife I should get I’ve been looking at the Haruyuki Zanpa Petty 135mm, mainly using it for small items to prep and just based on your perspective is AUS10 good plus their heat treat? I have vg10 and Shirogami knives so I’m not sure on AUS10 if I could get some insight
The Zanpa is an awesome choice, and I love that size of petty! AUS10 is pretty similar to VG10, so it'll work very similar for you. The Zanpa series are also 20% off starting Thursday Nov 23!
@@KnifewearKnivesoh this is good to know thanks
Is a whetstone or steel better for sharpening knives?
They're different! The steel or honing rood helps keep the knife sharp, the way brushing your teeth is preventative maintenance. A whetstone actually removes steel and forms a brand new edge, a bit like going to the dentist for a cleaning. Brush properly and you don't have to see the dentist as often!
Hey guys, quick question - a long time ago I had gotten a Kenetsune Knife in blue steel folded 39 times, it was incredible, about 3 yrs ago i went to get another one and i guess they had sold out or something, but had to go thru Seki and got the "Kenetsune" as a gift, it was terrible, i had to sharpen a lot more than my old one, and then small chips started showing up on the edge, I was extremely disappointed. what is a decent knife for the $$ now?
I'm sorry to hear that! There's a lot of good options, but tojiro, haruyuki, and Fujimoto all make great blades for the price.
knifewear.com/collections/all-knifelines
Hey Guys, my parents recently visited Japan and brought me 2 knives as a present (a Gyuto and a Nakiri). They bought them in a small knive shop, unfortunately neither them nor I know, who made them or which "brand" they are. is there a possibillity to find that out?
For sure, shoot us an email at hello @knifewear.com!
So for someone who chops, dices etc all day long who naively over spent on henkel for years now enjoying Japanese knives what is best brand in the market. I’ve gotten few random claiming Damascus some good some bad and have enjoyed few dalstrong Valhalla 10” typically 100-200 budget but looking for few high quality upgrades is it worth spending the extra?
Please stay away from dalstrong they are about 3x as expensive for what the are. Cheap made in China, bad geometry. Look into shiro kamo or his apprentice ogata. he’s probably the best value for Japanese knives rn
Also kyohei Shindo. He’s out of stock everywhere, but there is a santoku left on chefknivestogo I think
Tojiro is also a really great, basic, do it all kind of knife brand for that price point! There are a TON on our website, and you can sort by price!
Who doesn’t want a knife and a memory foam pillow combo?
Hey guys, great video. I'll be in Japan in May and was looking for a knife and I see Tsukiji market has several sellers. Would it be safe to purchase a knife from one of those sellers? just wondering what I should look out for.
Hey, absolutely! That said, most tourists that buy there end up with a carbon steel knife for cutting fish, so it helps to know the japanese name for the knife shape you want.
What is the absolute best steel you can get in a Japanese knife?? Vg10 and super blue keep popping up for me… planning on buying my first Japanese knife and want to go all in 😊 just want to know what steel and manufacture are the best price isn’t an issue 😮
Hey, it all comes down to use and personal preference. I love VG10 because it holds a great edge and is more durable and low maintenance that most other Japanese steels. Super Blue is less durable but doesn't rust quickly compared to other carbon steels, and it keeps an edge for a very long time! If you want high performance, low maintenance, and crazy good edge retention, I would try Super Blue or R2/ SG2.
I've got a number of knives from Knifewear, and they are great - I am glad I got them. I agree, not everyone needs a fancy hand-made Japanese knife. e.g. You could instead choose a good Twin Master or the popular Victorinox. So it's really a matter of what you want / need, and if that extra benefit (or trade-off) is worth it to you.
I've seen commercials about these Huusk knives and decided to look into them. They have since changed their brand name to Matsato. I ALMOST made the mistake of purchasing a couple for home use. That made me want to look into the quality of these knives and was not surprised at all that their claims were all complete lies. They tried convincing me that these knives were the greatest thing in the world being forged in Japan and in reality, they were mass produced in a factory in China. That did inspire me to look for some authentic Japanese knives and what I found was substantially better than what Huusk/Matsato and Coolina are selling.
I'm glad you ended up down the right path! We gotta make another video about them now 😂
2:38 この鍛造に似せた包丁はアリエクスプレスで安く売っていますね｡
ハンマーの痕跡が重なっていないのが特徴です｡
おそらく鉄板を作る時にローラーのようなもので凹凸をつけています｡
the huusk pot metal ranks close second behind hilux front fender damascus😂
when Etched if the steel reveals layers it automatically means its Damascus. You cant etch layers on a single sheet of steel. Etching is the rate of corrosion acid does on a metal sheet and it will show layers if different grade of steel is folded in desired pattern.
Most of my set are Miyabi evolution and an offset serrated by Shun. The store didn't have an offset Miyabi so i went with the Shun.
could you link the cutting board?
Here you go!
knifewear.com/collections/larchwood-canada
anyone know where i can buy the 3rd knife you guys showed? the one from the place thats been making them for 700 years? thats one beautiful knife
Here!
knifewear.com/collections/moritaka
@ do you guys know when you will get a restock? i know these specific ones are all handmade and take a while to finish
please tell me thoughts on rui knives
Very happy with my purchased bulk knifes from Japan. A few trash but a lot of goods. Thanks for the video
Have you guys reviewed anything from Dalestrong yet? If not, you should. I have the Dalstrong "Shōgun Series X" 8"
Chef knife. It's description says "VG-10 Japanese Super Steel with hammered Tsuchime Finish". I love it, but I'd love to get a pro's review and opinion on it.
Hey, we've never tried or carried Dalstrong, but I hear great things!
A memory foam PILLOW! aAHAHAHAHAaa.. so funny! - I can't believe they STOLE THE IMAGE.. 0.0
I've got 3 Japanese knives. Every one of them, the handles, have fallen apart out of use. Since replacing the handles with walnut. They are all going strong still.
i did really enjoy your video, and i thank you a lot for ideas like this :) also i do have a small question if you don't mind, but for like harder/thick veggies, do you think the blade works, with the thin blades by Yoshimi Kato? and if they are hand forged? also i love that hand forged blade you have from moritaka :)
Hey! Thin blades are great for dense vegetables as they tend to glide more smoothly. Just don't force or twist them, and never cut through woody stems!
Yoshimi Kato and his team do forge their blades by hand!
What do you guys think about Yaxell Japanese knives?
Edit: specifically the Yaxell Mon 8inch
I've heard they're good! I've never used them though.
I'm looking at the Dalstrong Shogun series which is claiming to be folded 66 times. Is the Dalstrong brand quality accurate or an overpriced trap?
Dalstrong knives are pretty good! They definitely look better than they perform, but overall they are better than something like a Henckels yellow handle or basic in terms of edge retention!
This is why I tend to get my knives from you. Unless of course I am actually IN Japan.
We gotcha!
What's your stores link
knifewear.com/
Thank you guys!
I'm of the mind that steel composition and form factor are more important than where it's forged or by whom.
Don't get me wrong ... craftsmanship is an important part. But if you're simply looking for something that you won't have to replace in a year, then finding a good steel that fits your needs formed to the purpose you need it for is the most important.
Absolutely! I'm more concerned with folks being led to believe it's made by a specific blacksmith - or a blacksmith in general, when it isn't.
Excellent presentation gents.
No thank you, I'll stick with my messermister avanta set.
The "taper" you are describing is called a "distal taper", fyi.
I would love to see your take on the Nutriblade knives. They are asking their prospective customers why we would need real Japanese knives that are “…hard to care for and are overpriced.” This upset me, but I know nothing of Nutriblade or enough to refute this bold claim.
I'm not familiar with them! Some folks like to blow the care a Japanese knife requires out of proportion. Some need a little care, but most just require hand washing and decent knife skills!
What do you think of Miyabi Kaizen ll knives? Are those good knives with the price and are they really made in Japan?
They're great, and they are made in Japan!
Sadly a lot of people are duped to buying cheaply made, overly hyped and overly priced knives. And even sadder are famous knife brands who do the same thing on the lower end of their selection.
Fantastic video.
I just buy from Muisashi now because I "believe" they are fully made in Nippon.
The layers are made by using a carbon steel and stainless, so the lines will be destinctive after etching
Nice video.
I think you are actually too nice about that Husk knife and also about the fake Damascus steel. Those products are making claims to fool buyers into thinking they get a better product than it is.
On the other hand, the country of origin is not necessarily an indication of the quality. I have no hand forged knives, but have knives from Mac that I believe are truly Japanese made and to me have good quality without being exclusive or very expensive. I also have kitchen knives from Victorinox, which are thin and slice very well with the factory edge while also easy to sharpen. Even cheaper knives from Fiskars and other Finnish brands seem to be well made and good value for money.
To me, a thin blade made of good steel and good ergonomics are what make a good knife. I like the feel of wood handles, and choose that, even if that means a bit more care in maintaining the knife.
And still our bread knife is a plastic handled, wavy edged cheap knife from Fiskars that we have had for almost 30 years. There are better, I am sure, but it keeps its sharpness remarkably well, and I truly only sharpen it with simple pull through sharpeners once in a blue moon and a sharpening rod a little more often. I do, however use a honing rod on my straight edged knives after EVERY use, and they are sometimes sharpened on stones and stropped. I love a sharp knife.
It's sad that some companies are trying to sell inferior products for premium prices. The exaggerated and false claims and misleading comments and imagery are so frustrating. If a knife maker/seller doesn't advertise what specific steel it's made from ..... that's a red flag for me now.
That's a great point that we missed, steel transparency is key!
Has anyone heard from "shinrai japan" knives? If so, what is the quality of those?
I took a peek at their site, it definitely sets off some of the alarm bells layed out in the video.
Thank you so much. I also had some doubts about it. The knive stands can be found on aliexpress and/or they look very similar. The knives themselves I could not find, though. I have already asked them where the knives are made/produced but still haven't received an answer.
Lmao! My little brother got me one of the hole knives. I set it aside and regifted it back to him. He said it was a shit knife and asked why I got it😂
That's amazing....
hey, thanks for this video. i make cooking videos and someone send me a "Noseto Bunka 180mm 67layers Damascus VG10 with Ciricote Wood Handle". They from Australia, and I was wondering if you know anything about them or have heard of them. Thanks, love this channel.
Hey, it looks like a decent inexpensive blade made from good steel! VG10 is great stuff.
@@KnifewearKnives thanks so much for answering so quickly! idk if you guys ever want to collab with a bbq channel, but let me know! haha.
for tomatoes I use Victorinox serrated tomato knife ^^
I've seen those Seido knives under several different brand names. The Damascus engraving is oddly exactly (but to scale) on all of the knives in the set. It's also got an hrc of about 50 🤦
I am by no means a expert but i feel like global knifes tend to be quite popular in chefs circles i know they are actually made in Japan and has a 35 year warranty admittedly with a cost of 25£ per knife in the uk to send back but that just makes me think they probably of decent quality they have admittedly always been good when I have used them plus they not some shady unknown brand and are trustworthy
Globals are fantastic, many of us used them when we worked as chefs!
Where I could write you guys and show you the knives I got as a gift and see if they are real Japanese. Just for curiosity. I love your channel and I watch it from Spain.
Thank you.
Hey, you can email us at hello @knifewear.com!
Hey you seem to be replying a good amount so I thought I'd ask a question. Do you know if Yoshikane knives are hand forged or if they are machine made in Japan? I just bought one and it's incredible but I never realized that a few of my current damascus knives match your machine forged example nearly perfectly (Masutani knives). Not that it matters because they are still really good knives but I am just curious now.
Also, great work. I hate over-marketed stuff with loose language and I avoid it like the plague these days, I always love a good take down video.
I couldn't agree more, machine forged knives are great! I think Yoshikane uses roll forging, which is a great way to machine forge a blade with a distal taper, then cold forge and sharpen them.
Thank you!
Here is the Springhammer video review I did for Knifewear in 2014. Naoto, you have honourable mention.
WILL THE REAL HATORI HONZO PLEASE STAND UP
by Joel Schulz - Publisher
Calgary debut of Springhammer is tonight, October 20th, at Kensington’s Plaza Theatre.
Edmonton producer/director Kevin Kassowan and Calgary executive producer Kevin Kent present Springhammer. Kassowan and Kent, accompanied my Naoto Fujimoto, on a recent trip to Japan decided to turn a photo op visiting Japan’s blacksmiths into a feature production on the men behind the legendary knives and samurai swords. Hatched while riding the Bullet Train, these three gentlemen introduce the Western World to the real Hatori Honzo’s, the legends that inspired Quentin Tarantino’s character in Kill Bill.
Calgary may better know Kevin Kent as the owner of Inglewood’s Knifewear. Kevin Kassowan is the producer/director of the TV Series Real Food in Alberta. Kent, a self confessed “knife nerd” and a former chef at Calgary’s River Cafe, has had a fascination with Japanese knives since his days, many moons ago, at the St. John Restaurant in London, England. In 2007, he started selling Japanese knives to Calgarians, eventually developing it into a business with six stores in three provinces including one as far east as Ottawa. Selling only quality cutlery, no Henckel or Wusthof softer steel crap, one can by a great Gyuto (chef’s knife) ranging from a budget conscious price of $72.00 upon to a hand hammered Damascus steel masterpiece by Tsukasa Hinoura for $1756.00. The polish on the blade bevel of the Hinoura is so shiny that one can clearly see the reflections of the pupils of their eyes.
I think surgeons use duller knives. My fascination with Japanese knives goes back to the seventies, when attending Ecole Cordon Bleu in Paris, when I was laughed out of the kitchen for showing up with a tiny Shoto knife to get fancy with some fruit. Nobody laughed after they tried that almost all black hunk of metal with a crappy wood handle on an apple. It produced one-sixteenth inch wide peels that were over 15 feet long. Try that with a German knife. I personally own 8 Japanese knives ranging from $165.00 to $560.00 in value. I will own a Hinoura River Jump Nakiri (vegetable slicer) one day in the not too distant future. Don’t get me started on my sharpening stone collection.
What Knifewear sells is samurai swords designed for the kitchen, Gyuto is Japanese for “cow sword”. Springhammer is the story of the men, the blacksmiths, who make knives so sharp that they will slice the seeds in half when you slice a piece of tomato 2 mm thick, a perfect slice. The Japanese make a knife for every possible kitchen chore one can imagine and they work beyond your wildest dreams. They even make one, a Kyabeshikiri, which is dedicated to the sole purpose slicing cabbage.
This screening is a must attend for those addicted to the preparation of food as an art form. There are two showings, the first at 7 PM for the general public, and a second at 11:30 PM for Calgary’s professional chefs. Tickets may be purchased at the door. There will be a Q&A after each showing.
I love that review, thanks for sharing it again!
They tried to sell you a pillow? It must have been Mike Lindell 😆
OH GOD NOT THE MY PILLOW GUY
I do like the hose idea but don't like how yr sharpening in one spot on the stones they will wear out in that spot faster longer strokes will help keep it more even
lol sorry I just realized this comment went to the wrong video
Two guys, who talk with their hands, while reviewing knives. What could possibly go wrong?
Somehow we haven't got cut yet 😅
It would’ve been nice to post a link for us. Or sites for us to buy from. The best priced ones to budget ones
These are All knives to avoid. They are overpriced crap. This is not a best knife video cuz they are all bad. If looking for good Japanese knives go watch the good knife video. For budget u can get a tojiro or Mac for cheap.
Problem with cheap knives made in China is much bigger and more complicated. I think that all sellers of cheap Chinese knives wont be pretending that those knives are made in Japan, if the quickly growing knife enthusiasts community will not very loudly pushing almost religious opinion that only knives made in Japan are the best and worth to buy. It’s so many other blacksmiths and companies around the world, even in China who made same or in some cases even better knives that those from Japan. That mean if someone is trying to sell other than Japanese knives, they lot of time are force to came up fake “Japanese” brand name and pretend that they are made in Japan to be able succeed. I don’t think so that someone will buy a knife labeled made in China with same or similar price tag as Japanese knives no matter how good and well they are made.
That's a very fair point! We sell CCK knives made in China, and they're fantastic quality. While we absolutely love Japanese knives and focus on them with our brand, they're far from the only knives worth owning!
They're made in China, it says so on their website in fine print somewhere. It's been debunked by other channels. Besides there's no chance in hell this cheap garbage is hand-forged anywhere, least of all in Japan. The most basic cheap stainless steel Frankenstein knife with the worst geometry you could imagine for cooking...
Kamikoto and Huusk are junk. Don't get scammed.
I had to laugh.
“combined experience of 100 years”. That means nothing at all, depending on the number of people making their knifes.
If they have 100 craftsman that’ve only been making knives for a year each or 200 for half a year each then that qualifies for that claim.
It would be much more meaningful if they said we have three master craftsman who make these noise and their average experience is 33 years each
Always be suspicious of damascus
well better knifes have geometry behind them which those knock off dont, im surprised we didnt talk about it in the vid.
Great point! There were so many differences to cover, we kinda forgot about that! That said, we were more focused on how to not get fooled online, and I've found many "Japanese" knife brands don't include choil shots or similar photos.
Here in Latvia I have noticed almost all of the scam products car parts come from Lithuania. A lot of Russians say they are Lithuanian to get around EU issues......
Not sure why but just an anecdote I have noticed.
Very interesting!
Best way to protect yourself from buying a fake, buy from a reputable Japanese knife seller :)
Well said!
I would have liked to see the king of fake Japanese knives, the infamous "Kamikoto" 😂
Then again, reviewing fraudulent products is a struggle because you don't really want to give scammers any money.
Yeah balance is very important when you are talking about swords. Not so much for kitchen knives. And Damascus steel isn't really any better than modern steel. It just looks pretty. And yes it's not true Damascus. It's just laminated steel. Real Damascus is a pot metal, and they only vaguely know the specific recipe that became so famous that it made the name. But they are pretty sure they are close to how it was originally made. True Damascus pot metal knives are way more expensive. But that is why they laser and acid etch the Damascus pattern onto cheap knives. It makes it appear more expensive and higher quality than it really is. Even real pot metal Damascus really is not any better than modern steel. It just looks more decorative.oh and isn't it odd how the skin of a tomato is so cut resistant that it has become the standard test medium?
Ultimately purchasing a knife is more about what you are planning to do with it. I mean seriously are you prepared to care for a high carbon steel knife properly? Are you going to loose your shit when you come home and your wife has that bad boy in the dishwasher because she doesn't know any better 😂?
For the price of any of those “Japanese knives” I rather pay for a hezhen veggie clever or shibazi f208 and even cheaper
It seems kinda unfair to compare cheap Chinese knives with super nice japanese knives. I think a comparison of some more affordable Japanese knives like tojiro or matsutani, to some better Chinese made knives like xinzuo, which has actually intention behind their choices, they have a better steel, better heat treatment, better geometry, etc. I think this would be a more fair comparison specially because the price would be closer
That's a fair point! Our goal here wasn't to compare Chinese to Japanese however, but Japanese knives to non-Japanese knives that pass themselves off as Japanese. We love Chinese knives, and we carry CCK, who make fantastic blades. I'd love to explore the world of Chinese blades more!
There are a series of companies registered to sell these weird targeted mass market products...
The Husk does resemble a hunting knife more than a chefs knife
And it's better at that kind of rough and tumble work!
Actually, vegetables are easy to cut, so is meat. Use the sharpening steel often. Most knives work fine.
Husk is rebranded under "Matsato" I just saw their add and you guys are featured thinly slicing vegetables with an actual Japanese knife. Not sure why YT lets them advertise complete non truths.
I'm not sure if I should be offended or flattered...
Forged Blade is another one ☠️
Good to know!
You can usually tell by the marketing.
Absolutely!
You xan call your buisness whatever you want really i wouldn't be surprised if the company name is "huusk japan". They shouldn't be allowed to put a picture of another blacksmith especially a famous one, that alone is very misleading. These knives would likely be stamped and i wouldn't at all be surprised if their 130 step process included shipping and handling
right?? So ridiculous!
It's definitely NOT going to be more durable, in fact it's going to be more tough* and far less durable with that metal, compared to 420HC
Wait the implication…
Dennis..??
If its from Temu, then its fake. China even fake katanas. Its good looking like the real ones, but bends like aluminum in just one swing.
Haha, a few knives are mediocre knives by the look of it. Buy good buy once, i love my Damascus Tojiro knives.
Way to nice to that toy knife. I get why though.
Ok so I know husk is a scam, ...but what if I do want to spin like a cowboy?
I did and I cut myself 😂 But I still do it.
You showed us how the possible fake knives cut throught the tomatoe & Carrot, but you never showed us how the real hand forged Japenese knife cut throught the tomatoe & carrot.