Ivan, seeing Japan through your videos and blades that you're working with is a bliss, a treat to me and many others. I always learn something new every time you release a new video. Calm, informative, and very respectful 🙏 Nice calves muscle and seems to be a really good pair of zero drop sandals, btw 😊
Glad to hear that our videos and this project is fun for you! Also great to hear you taking a look at the other details such as muscles and sandals. Next time, please take a look at the arms and muscles built up with the knife sharpening, haha
@@ivanyuka-japan of course I would carefully observe every move from the professional himself and really looking forwards to the upcoming Honyaki knives video :)
Hi Ivan & Yuka, that will be an exiting project. I also do some polishing and I always had the same idea of doing hadori. I'm looking forward to see the end result.
I have made swords in the Japanese tradition, as well as kitchen knives mostly in a Japanese style. When I started out, I made and expressed hamon on everything because I think they are beautiful. Gradually, however, I came to see that the life/usage of a sword and a cooking knife call for appropriate materials and finish. That was when I stopped making hamons on everything. My daily driver is a small cheap 1930s Japanese petty knife. It's made of mild steel, probably oroshigane, with an edge-welded cutting surface of aogami. It is superb. I bought it a yard sale in San Francisco in 1987. My point is that the architecture of a katana may not be great for a cooking knife. The mild steel spine of my knife means I can correct minor bends and it really does not matter much if it gets some surface rust because it is not set up with the kind of care requirements as a katana. Lately I have been using victorian wrought iron for cooking knives, with edge-welded aogami cutting surfaces. It gives a mirror shiny wavy cutting edge reminiscent of a hamon, on a very strong spine that can be acid etched to woody roughness or just allowed to age. If what you want is a hamon, I would suggest instead tamahagane or oroshigane or wootz spine with an aogami edge. Note, i am not talking about a san mai architecture. Edge welding means the edge will not move around but yes it will wear away in a few hundred years. I do not think the techniques and blade architecture of a katana work well in a kitchen. I would be happy to build you a blade such as I have described (you sharpen it) or send you some pictures of one of mine. Contact mjr@ranum.com
Super exciting. I always thought it would be a super cool idea to have a tamahagane kitchen knife. Especially Honyaki. Maybe one day I’ll get the pleasure of purchasing one from you. Always excited to see what you’re doing Ivan. A true inspiration for us knife nerds. P.S that’s a really cool tea cup!
We've always wanted to make Honyaki Tamahagane knife, so we're happy to finally get started. We hope you'll get your hands on one one day! Also this is a Japanese Hagi ware cup, and it's one of our favorite cups for drinking Japanese tea🍵
I really love you channel and hearing your thoughts and processes of what you are doing. Could you take a step back and explain more about the relationship between the knife/sword maker and what you are; finisher/sharpener? Does the knife makers make blades and finishers purchase the blade then resell to the end user or distributor? Does the knife maker pay the finisher to finish the blade then the maker sells it? How does that work?
A sword maker generally pepares a blade for finishing polish by a sharpener then has a handle-maker and scabbard maker arrange the furniture. Sword making is very specialized and I suppose one might say their time is best spent making swords not doing woodwork on handles etc. In the rest of the world there are swordmakers who do the whole process themselves since swords are no longer daily wear and people who maintain and polish them have become few.
Ivan, seeing Japan through your videos and blades that you're working with is a bliss, a treat to me and many others. I always learn something new every time you release a new video. Calm, informative, and very respectful 🙏
Nice calves muscle and seems to be a really good pair of zero drop sandals, btw 😊
Glad to hear that our videos and this project is fun for you!
Also great to hear you taking a look at the other details such as muscles and sandals. Next time, please take a look at the arms and muscles built up with the knife sharpening, haha
@@ivanyuka-japan of course I would carefully observe every move from the professional himself and really looking forwards to the upcoming Honyaki knives video :)
Hi Ivan & Yuka, that will be an exiting project. I also do some polishing and I always had the same idea of doing hadori. I'm looking forward to see the end result.
Thank you! We're planning to show some of Ivan's Hadori in the polish part, so please look forward to it.
I have made swords in the Japanese tradition, as well as kitchen knives mostly in a Japanese style. When I started out, I made and expressed hamon on everything because I think they are beautiful. Gradually, however, I came to see that the life/usage of a sword and a cooking knife call for appropriate materials and finish. That was when I stopped making hamons on everything.
My daily driver is a small cheap 1930s Japanese petty knife. It's made of mild steel, probably oroshigane, with an edge-welded cutting surface of aogami. It is superb. I bought it a yard sale in San Francisco in 1987. My point is that the architecture of a katana may not be great for a cooking knife. The mild steel spine of my knife means I can correct minor bends and it really does not matter much if it gets some surface rust because it is not set up with the kind of care requirements as a katana.
Lately I have been using victorian wrought iron for cooking knives, with edge-welded aogami cutting surfaces. It gives a mirror shiny wavy cutting edge reminiscent of a hamon, on a very strong spine that can be acid etched to woody roughness or just allowed to age. If what you want is a hamon, I would suggest instead tamahagane or oroshigane or wootz spine with an aogami edge. Note, i am not talking about a san mai architecture. Edge welding means the edge will not move around but yes it will wear away in a few hundred years. I do not think the techniques and blade architecture of a katana work well in a kitchen.
I would be happy to build you a blade such as I have described (you sharpen it) or send you some pictures of one of mine. Contact mjr@ranum.com
Thank so much for the information and great comment I will definitely be contacting you
Super exciting. I always thought it would be a super cool idea to have a tamahagane kitchen knife. Especially Honyaki. Maybe one day I’ll get the pleasure of purchasing one from you. Always excited to see what you’re doing Ivan. A true inspiration for us knife nerds. P.S that’s a really cool tea cup!
We've always wanted to make Honyaki Tamahagane knife, so we're happy to finally get started. We hope you'll get your hands on one one day!
Also this is a Japanese Hagi ware cup, and it's one of our favorite cups for drinking Japanese tea🍵
🧡 beautiful craftsmanship 👊
I really love you channel and hearing your thoughts and processes of what you are doing. Could you take a step back and explain more about the relationship between the knife/sword maker and what you are; finisher/sharpener? Does the knife makers make blades and finishers purchase the blade then resell to the end user or distributor? Does the knife maker pay the finisher to finish the blade then the maker sells it? How does that work?
A sword maker generally pepares a blade for finishing polish by a sharpener then has a handle-maker and scabbard maker arrange the furniture. Sword making is very specialized and I suppose one might say their time is best spent making swords not doing woodwork on handles etc. In the rest of the world there are swordmakers who do the whole process themselves since swords are no longer daily wear and people who maintain and polish them have become few.
Is there any chance to contact you to discuss ordering such type of knife?
Hello and thank you please contact us at komon.jcd@gmail.com