hello its off topic but can you make a video or post about bob kramer euroline carbon knives discontinued. I learnt that they will change the handle and produce again "i guess"? Can you explain it please if you know about it. Also welcome back. dont leave that long again ;)
I bought the Kiashin for my first truly nice Japanese knife and I'm extremely happy with it. I have struggled with rust a little as I'll cut up a lot of stuff in one sitting. Recently I've been getting better about drying it off before setting it down even if it's just for a moment.
Your comments and insights are as wonderful as ever. You've been missed. I now have a job where I can afford some of your recommended knives. I intend to treat myself for my birthday. I would love your insights and opinions on Japanese Demaskus knives.
I have gained great knowledge by watching your videos. Thank you for sharing your knowledge and experiences with knives. It made me a better chef and my cutting skills are better than ever thanks to you. A sharp knife makes the job easier. Thank you.
This video came very timely, Riky! I've been shopping traditional carbon Gyuotos for a few weeks now trying to find the right balance of price vs. performance and finally decided to pull the trigger on the Yoshihiro because of this video. Glad it was still (barely) in stock on your webstore. Thanks for the in depth preview and I can't wait to get my knife!
The Yoshi is for sure one the best of it's type of knives for the money. Great knife for a fair price. Most Japanese knives are massively over priced especially since the only way to buy them in the West is through third party resellers like OP who charge steep markups. That Yoshi has excellent grinds on it and the super blue is well treated. Compared to most over priced and under performing Japanese knives it's a good buy. But honestly you're better off getting something like a SG2 Takeda.. or even Nigara, or even just a yaxell or whatever like that. SG2 makes these steels obsolete. It's just as hard as all but the very best carbon steels and it has vastly better performance in every other way. Takes just as a fine of an edge but it holds it probably 2x as long as super blue. It's not hard to sharpen at all. Doesn't rust. Is vastly less likely to chip than super blue. Just logically speaking you want an objectively better knife for less money, get that. You can get an SG2 yaxell gyoto for as little as $120 that will run circles around most knives in real use. Wait for a sale and pick up a laser ground takeda gyoto in R2 for like $160.
Chef knives are the need of every kitchen and I am a professional chef as well as a lover of knives collection. The knife that I recently purchased has become my all-time favorite knife. Great chef knife with high-quality material. Well forged construction and ergonomic grip. Happy with the purchase! From Almazan Knives.
I use used a my beautiful 32cm Gyuto from Aritsugu in a comercial kitchen but it's around 400$... I am scared to damage it, I switched to Masahiro and Misono absolutely happy, super sharp workhorses!!! Highly recommend them. The Aritsugu jist comes out on prep days...✌
Long time no see, you're the reason why my cooking knives and blade collections are properly sharpened, I owe you my knowledge in using whetstone, you're right if we got used to knives for a long time, there is no best knife...as long as it's quality made and sharpened, it will perform its job.
Glad to see you're back! (BTW, could not find your other TH-cam channel: name exactly?) Yes, love the in-depth approach, that is, discussing some aspect -- hardness, profile, handles, edge retention, etc. -- in as much detail as you have. And your personal evaluation of these features. -- REQUEST: a few videos on super-sharpening. That is, sharpening beyond practical, beyond any compelling reason to make a knife soooo sharp. Yeah, these videos would be for the artist, the super-craftmen, guys who, in other lifetimes, would have been apprentices kneeling on the floor for years learning their craft, perhaps for royalty who could afford the inordinate time it takes. For some now, a modern relaxing hobby! Good work! Mike
I absolutely love japanese knifes. I purchased a Yoshihiro entry level knife and although it's certainly not †he top level knife, in comparisson to all other knifes i have, it is.
Best knife channel 👍👍 If you get a chance try out pure glucosomine (idk spelling) for joints. And the best ginger tea you can find. Also if you would like to you can get a lot of rice and place in a bucket and do some work with your hand you can re-strengthen your hands and balance the muscles. Try opening hand-finger motions. Take it slow, and build up reps and sets over time 3 times a week. A few minutes is enough for a burn. Stretch too. Thanks for the videos. Found you years ago👍 Happy your still around. I've learned so much.
I bought the kaishin direclty from Japan, and i am very disapointed with the blade geometry… I spent 3hours thinning the knife… the secondary bevel was messy… and you need to precise that the knife doesnt come sharp (honbazuke) The heat treat is good, it sharpens well and the finish of the handle is perfect…
This was great man. Can you do a review of the Takamura G2 gyutou please? Just think its such a nice performer and looks amazing with the reddish wood.
I bought my first Japanese knives and look forward to better performance in my kitchen for Asian cooking! I do a lot of wok dishes that require precision speed cutting of vegetables, and meats.
Would've love to have started my carbon steel knife journey with Aogami but bought a stunning Shirogami Yoshikane. I think I may look for a petty knife with this core steel. Thank you for the ideas on potential replacements for my older full stainless Yoshihiro 👹
I bought a Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm, Kohetsu Blue #2 Nashiji Petty 170mm, Misono Sweden Steel Series Santoku 180mm, and Fujiwara Kanefusa FKH Series Gyuto 240mm as my first set of Japanese knives along with oil, and whetstones. Hopefully these serve me well coming from crappy cheap knives. I did not want to spend 300+ on a single knife to get into using quality Japanese knives.
Hello! First of all , thanks for the video! I've eyed out in your shop the Morita Hamono and the Yoshihiro you mentioned here. I guess you still stand with the Yoshihiro? It would be my very first Japanese knife and even tho I love the look of the MH, I'm unsure of the quality/price/maintenance difference. Thanks for your time, and congrats for the channel.
I just bought two japanese hand forged knives last week. Each right at $120 so I'm interested how they perform. Both are white steel #2. Fujimoto Kurouchi Santoku and Fujimoto Kurouchi Nakiri.
Wow i am having so much fun listening. You LOVE knives. I appreciate the information. I am pretty new to leathermaking. I a curious to know if you know much about japanese leather crafting knives. Or how to tell which are good at performance. Thank you! I will be looking for one of these knives soon and am excited to learn more! Hope you are doing okay with the loss of your loved one 🌷
Oh also if you do see my comment. If i dont know how to sharpen knives yet, can i practice on a regular knife from walmart? Before sharpening these? Or are the techniques just too different? Thank you!
thank you for the kind message. and YES, of course you can practice on any knife you have laying around. always use what you have before going out and buying something you may not need. general technique is the same for expensive or cheap knives - you make changes as needed.
@@TallowQueen: I agree with Ryky that the technique is the same, although I have a really inexpensive nakiri that is VERY difficult to sharpen. It is definitely cheap steel and is more flexible than one would expect for a nakiri. So I’d say yes, you can practice on inexpensive knives, but avoid truly inferior ones.
You call that Kaishin Gyuto on your website "thin series", "laser knife", where it has 2.5mm spine thickness. Have you used a 1.6mm thin knife to see the difference ? If not i recommend you to, adn you wont call this "laser" after that!
I recently found your videos trying to to sharpen my knives recently got a job in the kitchen trying to find decent knives thank you thank you for all your help I'm going to be a new subscriber by the way do you have any dollar knives laying around I really wood appreciate thanks.
My neighbor's aon got out of hail and broke into my truck and stoley chef knife bag from Everest and yook over 2000k worth japanese Yoshihiro knives and a few others and lots extra tools.. I missy knives so much.
Just figured I would let you know youtube unsubscribed me from you. Thanks for another great video Ryky. They always are fantastic to watch and, after that, they are great in the background while i sharpen. 😃
What we look while buying a knife, frst thing frst its performance, its grind, distal taper, how thin behind the edge, how it balances in a hand while cutting, i can round the spine and choil by my own but what i can not do is heat treatment and grind ofcourse, coz it takes equipments and skills to do it but to round the choil and spine, polish papers are enough.
I like my Moritaka Hamono 65 hrc founded 1293 at a good price.When I bought it I simply went online,those days are gone You need to place your order at the date and time ordering is possible
The knife depends on the application. Cheap knives can go in the dishwasher with no soap... But sushi knives, can have rankings, the grind can differ and handle ergos
Just bought a knife from your website and it came in today. I am extremely satisfied with the knife and its performance so far, but I intend to carry it into my restaurant every day and so I will need some sort of saya or cover, but I can't seem to find any for it on burrfection, nor could I find any with the right dimensions after searching elsewhere online. Any recommendations as to how I can get some form of cover for my knife?
New to your videos in the last week and I’m really loving the education. Do you recommend using the knife new out of the box as is, or would you sharpen with a finishing stone to get a sharper edge right away? Thanks!
Depends. If it's already sharp out of the box, you don't need to sharpen in, but most knives don't come out of the box very sharp. In most cases, you would benefit from sharpening the knife.
I haven’t bought a new knife in several years, but have always been impressed with how sharp they’ve been out of the box. At the very least, I would use a new knife a few times to determine whether it felt like it needed sharpening.
I have a question when sharpening a recurve knife. I have a matching set of hunting and fishing knifes my Grandfather gave me before he passed from brain cancer. I want to preserve them. I have a 400 grit $20 budget stone, and my friend is bringing his 1500 grit and 6k grit polishing stone. How am I supposed to sharpen such an odd shaped knife on smaller stones?
New to your channel, so glad I found it. Love your content easy to follow and very informative. Just ordered the Yoshihiro in 210mm and the Kaishin in 240mm...Happy Birthday to me :) thanks again
@@BigOMeldogs I prefer the Yoshihiro for the length and weight (extremely light) but they are both equally sharp and perform amazingly. The Kaishin is just as impressive and I'm getting used to the length. You can't go wrong. FYI the edge is incredible on both haven't had to sharpen yet, honed a few times but no need to sharpen yet and I use everyday multiple times.
Am I mistaken or are Japanese knives not ergonomic enough and can thus lead to things like carpal tunnel? The German knives usually have an easy to hold handle in my opinion.
Love love love your stuff! Can you please write a list of the knives in your video descriptions? I have such a hard time with the Japanese names from audio alone 😔
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
My Knife Store burrfectionstore.com/
Kaishin bur.re/kaishin Yoshihiro bur.re/yoshihiro
Hey,can I have a Kai wasabi knife,I've been wanting one for 4 yrs now
this video seems formulated on preventing or limiting patina. but is it ok to let patina form?
hello its off topic but can you make a video or post about bob kramer euroline carbon knives discontinued. I learnt that they will change the handle and produce again "i guess"? Can you explain it please if you know about it. Also welcome back. dont leave that long again ;)
The yoshihiro gyuto is out of stock
every single knife is completely sold out lol
Glad to see you back! Thanks for the vid -
So happy you came back.
Thank you for returning.
I bought the Kiashin for my first truly nice Japanese knife and I'm extremely happy with it. I have struggled with rust a little as I'll cut up a lot of stuff in one sitting. Recently I've been getting better about drying it off before setting it down even if it's just for a moment.
Good man
Mineral oil and rust erasers are your friend
@@sawdustwhisper9397 until you cut a tomato and see it rust in front of your eyes
Pshhh Riky you owe us nothing, we are blessed by your soothing presence
geez get off your knees.. you're an embarrassment
@@stateniland homophobic much?
@@boppernostopper8598 That's a cute name 'ritchey' why don't you come over here, kneel and show me your veneration? That's a good boy!
LMAO coming at me w w the name staten island, the most rachet place in the NE
@@boppernostopper8598 That's a cute name 'ritchey' why don't you come over here, kneel and show me your veneration? That's a good boy!
Nice to see you return. I've been using your videos to help me teach some of my friends and family how to sharpen knives well
He lives! Glad to see post a new vid, hope you and the family are doing great!
Love the positive tone of the comments. Glad to see you again Ryky
it is good to be back
Great to have you back 👍
Your comments and insights are as wonderful as ever. You've been missed. I now have a job where I can afford some of your recommended knives. I intend to treat myself for my birthday. I would love your insights and opinions on Japanese Demaskus knives.
Thank you !
Glad to see you again rickey!! Love the knife vids
Hey welcome back glad you are doing great! Love your videos and actually got into hand sharpening because of you keep doing what you do!
I bought a Yoshihiro about 2 years ago and I love it so much. I'll be picking up some others soon.
I have gained great knowledge by watching your videos. Thank you for sharing your knowledge and experiences with knives.
It made me a better chef and my cutting skills are better than ever thanks to you.
A sharp knife makes the job easier.
Thank you.
you are too kind, but YOU did all the hard work.
I bought a yoshihiro about 9 years ago, best purchase ever.
This video came very timely, Riky! I've been shopping traditional carbon Gyuotos for a few weeks now trying to find the right balance of price vs. performance and finally decided to pull the trigger on the Yoshihiro because of this video. Glad it was still (barely) in stock on your webstore. Thanks for the in depth preview and I can't wait to get my knife!
Was it worth the money?
Are the knives in the videos gyuotos ? Or are they the kirtisuke gyuotos?
Tq ryky. Im from Malaysia. I can make my kitchen knife sharp with all your video. Start follow you since past 2017
The Yoshi is for sure one the best of it's type of knives for the money. Great knife for a fair price. Most Japanese knives are massively over priced especially since the only way to buy them in the West is through third party resellers like OP who charge steep markups. That Yoshi has excellent grinds on it and the super blue is well treated. Compared to most over priced and under performing Japanese knives it's a good buy.
But honestly you're better off getting something like a SG2 Takeda.. or even Nigara, or even just a yaxell or whatever like that. SG2 makes these steels obsolete. It's just as hard as all but the very best carbon steels and it has vastly better performance in every other way. Takes just as a fine of an edge but it holds it probably 2x as long as super blue. It's not hard to sharpen at all. Doesn't rust. Is vastly less likely to chip than super blue. Just logically speaking you want an objectively better knife for less money, get that. You can get an SG2 yaxell gyoto for as little as $120 that will run circles around most knives in real use. Wait for a sale and pick up a laser ground takeda gyoto in R2 for like $160.
Thank you for being back, I have missed you.
Good to see you back. Thank you for your content.
It is good to be here
Bought the ryky tran /ryusen vg10 knife and it’s been great ! Love your videos. Great as always.
Thank you for supporting what i do
Was so happy to see an upload from you pop up ❤️
Yay! Thank you!
I just ordered a Yoshihiro Ginsan Ko 240 mm gyuto. Looking forward to getting it.
Good to have you back sir 😎🔪
Chef knives are the need of every kitchen and I am a professional chef as well as a lover of knives collection.
The knife that I recently purchased has become my all-time favorite knife. Great chef knife with high-quality material. Well forged construction and ergonomic grip. Happy with the purchase! From Almazan Knives.
I use used a my beautiful 32cm Gyuto from Aritsugu in a comercial kitchen but it's around 400$... I am scared to damage it,
I switched to Masahiro and Misono absolutely happy, super sharp workhorses!!! Highly recommend them.
The Aritsugu jist comes out on prep days...✌
It’s good to see you back. Hope all is well
Glad to see you back. Hope all is well bud.
Welcome Back! ❤️❤️
Awesome. Been looking forwards to your video
Long time no see, you're the reason why my cooking knives and blade collections are properly sharpened, I owe you my knowledge in using whetstone, you're right if we got used to knives for a long time, there is no best knife...as long as it's quality made and sharpened, it will perform its job.
welcome back
Yeaaaah!! Ryky's back! 😁
Nice to see u back ryky
Thank you!
Glad to see you're back! (BTW, could not find your other TH-cam channel: name exactly?) Yes, love the in-depth approach, that is, discussing some aspect -- hardness, profile, handles, edge retention, etc. -- in as much detail as you have. And your personal evaluation of these features. -- REQUEST: a few videos on super-sharpening. That is, sharpening beyond practical, beyond any compelling reason to make a knife soooo sharp. Yeah, these videos would be for the artist, the super-craftmen, guys who, in other lifetimes, would have been apprentices kneeling on the floor for years learning their craft, perhaps for royalty who could afford the inordinate time it takes. For some now, a modern relaxing hobby! Good work! Mike
th-cam.com/users/RykYtran
here you go!
I bought a Kaishin (in SS) and I'm in love with it! I find myself grabbing it for everything. Highly, highly recommend it!
Nice!
Welcome back. Sound quality is fantastic! Hope you're doing alright.
Hey, thanks!
Welcome back 👍🏻
I absolutely love japanese knifes. I purchased a Yoshihiro entry level knife and although it's certainly not †he top level knife, in comparisson to all other knifes i have, it is.
It is a great knife
Welcome back!
Really great review! Learned so much . . .
Best knife channel 👍👍
If you get a chance try out pure glucosomine (idk spelling) for joints. And the best ginger tea you can find.
Also if you would like to you can get a lot of rice and place in a bucket and do some work with your hand you can re-strengthen your hands and balance the muscles. Try opening hand-finger motions. Take it slow, and build up reps and sets over time 3 times a week. A few minutes is enough for a burn. Stretch too.
Thanks for the videos. Found you years ago👍 Happy your still around. I've learned so much.
I bought the kaishin direclty from Japan, and i am very disapointed with the blade geometry… I spent 3hours thinning the knife… the secondary bevel was messy… and you need to precise that the knife doesnt come sharp (honbazuke)
The heat treat is good, it sharpens well and the finish of the handle is perfect…
This was great man. Can you do a review of the Takamura G2 gyutou please? Just think its such a nice performer and looks amazing with the reddish wood.
I bought my first Japanese knives and look forward to better performance in my kitchen for Asian cooking! I do a lot of wok dishes that require precision speed cutting of vegetables, and meats.
Many thanks for the content
Would've love to have started my carbon steel knife journey with Aogami but bought a stunning Shirogami Yoshikane. I think I may look for a petty knife with this core steel. Thank you for the ideas on potential replacements for my older full stainless Yoshihiro 👹
Shirogami is ...... my top pick for insane sharpness
@@Burrfection no complaints in that department!
My guy is back!! I’ll take any video topics
I bought a Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm, Kohetsu Blue #2 Nashiji Petty 170mm, Misono Sweden Steel Series Santoku 180mm, and Fujiwara Kanefusa FKH Series Gyuto 240mm as my first set of Japanese knives along with oil, and whetstones. Hopefully these serve me well coming from crappy cheap knives. I did not want to spend 300+ on a single knife to get into using quality Japanese knives.
There’s nothing in stock on your website. 😢
Im thinking of getting the Kaishin, waiting for it to go back in stock. 240mm
Hello! First of all , thanks for the video!
I've eyed out in your shop the Morita Hamono and the Yoshihiro you mentioned here. I guess you still stand with the Yoshihiro? It would be my very first Japanese knife and even tho I love the look of the MH, I'm unsure of the quality/price/maintenance difference.
Thanks for your time, and congrats for the channel.
Where can I find the Akazawa?
I just bought a Tsunehisa Ginsan Migaki Nakiri which is insane :) its made of Ginsan and also under 200$
I just bought two japanese hand forged knives last week. Each right at $120 so I'm interested how they perform. Both are white steel #2. Fujimoto Kurouchi Santoku and Fujimoto Kurouchi Nakiri.
Wow i am having so much fun listening. You LOVE knives. I appreciate the information. I am pretty new to leathermaking. I a curious to know if you know much about japanese leather crafting knives. Or how to tell which are good at performance. Thank you! I will be looking for one of these knives soon and am excited to learn more! Hope you are doing okay with the loss of your loved one 🌷
Oh also if you do see my comment. If i dont know how to sharpen knives yet, can i practice on a regular knife from walmart? Before sharpening these? Or are the techniques just too different? Thank you!
thank you for the kind message. and YES, of course you can practice on any knife you have laying around. always use what you have before going out and buying something you may not need. general technique is the same for expensive or cheap knives - you make changes as needed.
@@TallowQueen: I agree with Ryky that the technique is the same, although I have a really inexpensive nakiri that is VERY difficult to sharpen. It is definitely cheap steel and is more flexible than one would expect for a nakiri. So I’d say yes, you can practice on inexpensive knives, but avoid truly inferior ones.
Will you provide a reliable line for the Akazawa knife? Very interested, thank you.
You call that Kaishin Gyuto on your website "thin series", "laser knife", where it has 2.5mm spine thickness.
Have you used a 1.6mm thin knife to see the difference ?
If not i recommend you to, adn you wont call this "laser" after that!
Good to have you back. Can you put a link in for the handle wax?
coming soon store.burrfection.com/
it is here ! burrfections.com/BURR
That newspaper saya looks cool af. Is there a design tutorial for it?
They are beautiful but I’ll keep my boring yet highly functional $20-60 Victorinox knives.
use what works
Sometimes when I get a really nice knife 🔪 I tend not to use it 😂 .
Great to have you back!
I recently found your videos trying to to sharpen my knives recently got a job in the kitchen trying to find decent knives thank you thank you for all your help I'm going to be a new subscriber by the way do you have any dollar knives laying around I really wood appreciate thanks.
My neighbor's aon got out of hail and broke into my truck and stoley chef knife bag from Everest and yook over 2000k worth japanese Yoshihiro knives and a few others and lots extra tools..
I missy knives so much.
Thanks for the info 👍I love carbon steel knives ❤
You bet!
The length of the knives featured all looked to be 210mm, correct?
Just figured I would let you know youtube unsubscribed me from you. Thanks for another great video Ryky. They always are fantastic to watch and, after that, they are great in the background while i sharpen. 😃
Much appreciated and welcome back!
how many times do you apply the oil to slow down the patina
Every night for a week, then every few days for a couple of weeks.
Hi which knife would you recommend for someone who cuts alot of hard vegetables like butternut squash and sweet potato?
Thank you so much, Riyky. Do they still make the Akazawa? I can't seem to find it anywhere
Would be heart breaking if you test the HRC of these beautiful knives. Because the test is destructive.
you should start doing the 5 exercises to remove carpal tunnel, it worked for me!
Welcome back
Should i get on of these or Shun Classic Blonde 8” Chef's Knife? I am having a hard time choosing.
What we look while buying a knife, frst thing frst its performance, its grind, distal taper, how thin behind the edge, how it balances in a hand while cutting, i can round the spine and choil by my own but what i can not do is heat treatment and grind ofcourse, coz it takes equipments and skills to do it but to round the choil and spine, polish papers are enough.
Get a Thai nakiri style knife, Kiwi brand. Four dollars from the local market. Method more than make. Does exactly the same job.
I like my Moritaka Hamono 65 hrc founded 1293 at a good price.When I bought it I simply went online,those days are gone You need to place your order at the date and time ordering is possible
Great knives
The knife depends on the application. Cheap knives can go in the dishwasher with no soap... But sushi knives, can have rankings, the grind can differ and handle ergos
Thank you
Have you tried "Ballistol" oil - natural, neutral and doing wonders on weapons since 346 years.
Just bought a knife from your website and it came in today. I am extremely satisfied with the knife and its performance so far, but I intend to carry it into my restaurant every day and so I will need some sort of saya or cover, but I can't seem to find any for it on burrfection, nor could I find any with the right dimensions after searching elsewhere online. Any recommendations as to how I can get some form of cover for my knife?
What's the best knife set to buy
Hi Ryky, why you have the Angry in 210mm and the other? when you like more 240? Is it because it looks nicer than 240mm?
New to your videos in the last week and I’m really loving the education. Do you recommend using the knife new out of the box as is, or would you sharpen with a finishing stone to get a sharper edge right away? Thanks!
Depends. If it's already sharp out of the box, you don't need to sharpen in, but most knives don't come out of the box very sharp. In most cases, you would benefit from sharpening the knife.
I haven’t bought a new knife in several years, but have always been impressed with how sharp they’ve been out of the box. At the very least, I would use a new knife a few times to determine whether it felt like it needed sharpening.
I have a question when sharpening a recurve knife. I have a matching set of hunting and fishing knifes my Grandfather gave me before he passed from brain cancer. I want to preserve them. I have a 400 grit $20 budget stone, and my friend is bringing his 1500 grit and 6k grit polishing stone. How am I supposed to sharpen such an odd shaped knife on smaller stones?
Hi, the 3 knives have a stainless clad?? On your webshop it says that yoshihiro have carbon clad!
I wonder, how are the heat treat of these knives compared to teruyasu fujiwara denka? And would you happen to know who forged these knives?
Which model of Yoshihiro is this one actually?
New to your channel, so glad I found it. Love your content easy to follow and very informative. Just ordered the Yoshihiro in 210mm and the Kaishin in 240mm...Happy Birthday to me :) thanks again
Welcome and thank you
Which one did you prefer. And which one preformed the best in terms of sharpness, edge retention etc?
@@BigOMeldogs I prefer the Yoshihiro for the length and weight (extremely light) but they are both equally sharp and perform amazingly. The Kaishin is just as impressive and I'm getting used to the length. You can't go wrong. FYI the edge is incredible on both haven't had to sharpen yet, honed a few times but no need to sharpen yet and I use everyday multiple times.
Am I mistaken or are Japanese knives not ergonomic enough and can thus lead to things like carpal tunnel? The German knives usually have an easy to hold handle in my opinion.
Most people don't hold the handle. Pinching the blade is a more common practice and lends more control.
@@robbieheath5894 do you find that to be comfortable for tougher tasks?
@@noobmaster31: For normal cutting motions, a pinch grip works well. If you were chopping through bones with a meat cleaver, I’d use a different grip.
Can you share which model? Yoshihiro makes like a hundred different kind of knives.
store.burrfection.com/products/yamawaki-aogami-super-gyuto-with-magnolia-wa-handle
what is the red handled knife at 12:10?
Are the knives featured in the video 210 or 240mm? Thanks
I can’t find the wax that you mentioned on your shopping site, I’ll keep looking
Coming online in a few days
Thank you very much
it is here ! burrfections.com/BURR
thinking about the Masamoto HC 240mm for a while
Good knife. Maybe a little pricier than ideal but a good series
Where is a good place to buy wa handles, I’d like to change some of mine but not sure where to get some
Is that the Yoshihiro Aogami Super Gyuto with Magnolia Buffalo Horn Handle?? Thx
Love love love your stuff! Can you please write a list of the knives in your video descriptions? I have such a hard time with the Japanese names from audio alone 😔
They are in description
What do you think about powder metalurgy steels on chef knives? Like, for example, ZDP-189.