Knife Making: Japanese Nakiri | Making New One After 2 Years
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- เผยแพร่เมื่อ 3 ต.ค. 2019
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More or less two years ago I made a nakiri just like this one:
• Knife Making: Nakiri J...
I decided to re-make that exact same blade again to see how my knife making process has evolved over the past two years.
The nakiri I ended up making is 2.3mm thick, 50mm wide, 335mm overall with 195mm blade.
Blade is 1070 (aka C70) high carbon steel, differentially heat treated with edge hardness between 50 and 55 Rockwell. Handle is made of olive and walnut wood, with white (more like gray) felt liners and brass/mosaic pins of 8, 6 and 4mm in diameter.
Here are some of the videos where I go in more details about some of the tecniques used in this video:
Stabilizing wood: • Stabilizing Wood With ...
Homemade Liners: • Felt And Resin Liner /...
Homemade mosaic pins: • Experimenting With Mos...
Dedicated hamon video: • Knife Making: Hamon On...
And here are some of the videos about the tools I used:
Vacuum pump and chamber used to stabilize: • DIY Vacuum Pump And Ch...
Hardening oven: • DIY Heat Treatment Oven
Tempering oven: • PID Controlled And Ins...
My lovely drill press: • ROSA Drill Press Resto...
I just started to list some of the stuff I use for my projects in this amazon storefront:
www.amazon.com/shop/blackbear...
It's affiliate marketing, so if you order something from here you'll help the channel for free! Thank you!
Index of operation and materials:
0:04 Mark template with spray paint and small magnets
0:25 Rough cut on metal cutting band saw
0:47 Refine profile on 2x72 belt grinder
1:16 Mark position of pin holes
1:46 Cernter punch
1:53 Drill pin holes. 4, 6 and 8mm
2:12 Make this transition nice and round with a rotary tool
2:27 Round off the spine, I like it more this way
2:30 Taxture done with various ball peen and other cross peen hammers
3:31 Preparation for hamon, see video linked above for more info
3:57 Muffler sealer paste
4:50 Hardened in warm vegetable oil
5:40 Tempered for two hours
5:56 File guide I made last week: • DIY File Guide With Ik...
6:10 Grind single bevel, all done after heat treatment being carefull to not overheat to ensure straightness
7:00 Hand sand to 280 grit before etching
8:48 Etch in ferric chloride to reveal hamon
9:10 Buff the blade with fine steel whool to remove black oxidation from etch
9:40 Wood has been dried in oven over night
9:50 Check moisture content before stabilizing, see video above for more info
10:00 Pulling vacuum! Again, see the dedicated video for more info
10:42 Baking the stabilizing resin
11:07 Cut and grind scales to desired angle
11:40 White felt liners, check the video above for more info
13:00 Hadnle stack glue up with epoxy resin
14:03 Cut scales to size
14:40 Drill pin holes, ca glue used instead of clamps, works well with a piece of tape between scales and tang. I've seen someone do this here on youtube, can't remember who. If you know let me know and I'll add it here!
15:30 Mosaic pins, detailed video linked above
17:00 Final glue up with slow setting epoxy resin
17:30 Epoxy squeezout cleaned with nitro solvent
17:44 Cut off excess pin
17:55 Grind off excess material with 2x27 grinder and a fresh 40grit belt
18:15 Hand finishing the handle
18:55 Boiled linseed oil as finish
19:16 Microbevel added with MadEdge Pro
19:25 Stropping the edge with leather and fine polishing compound.
Thanks a lot for watching, I hope you liked the video!
Suggestions and comments are welcome.
Leave a like and share to anyone who might be interested!
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If you want to know more about any particular process shown in this video be sure to check description, I always write a very detailed list of operations and product used.
As well as links to related videos that cover a specific topic like making liners, mosaic pins or wood stabilization!
If you like what I do consider supporting me so I can keep on making, join as channel member or check my Patreon for early access and voice-over edit of my videos. Thank you!
I followed you right up to the knife Vice with the multiple Wheels when you were working to handle what kind of knife Vise is that? Is that.is it homemade in another video?
I hate japan...
Im from korea
No we dont because you maked the knife whitout respect of japanease craftsmanship. Looser
I loved watching this, but I noticed a small issue. The heel of the blade has a ricasso in your version, and this is an issue because you can't use the heel to pare if it isn't sharp. The technique of using a Nakiri Bocho is different than a French knife tradition. A French knife can have a ricasso because there is a separate knife that only does paring.
Sei un mito. Un mito tutto italiano!
The Japanese knifes you make are my favourites to watch. Loved this 🔪
The detail you put into your handles is the best on youtube!
I like the blade, but my god, that handle is gorgeous!
Use a pure Tung oil finish and that beautiful handle will pop out more, the knife and handle are beautiful, soo much detail and work :) :) Thanks.
Shitty bolster though :(
The thought process, creativity, and end results say it all in your talents of creating such 'one-of-a-kind' pieces of art...period!
Fascinating. You’d never know just how many processes there are to make that knife unless you watched this video. Incredible stuff 😁👌
I really wish I had the tools to do this and really find a passion in it. Helps so much with my post traumatic issues, consistent and sufficient hands meet heavy dedication... man I really admire this!
For the first few minutes I was thinking...I could do this. That thought dissolved quickly. Great job.
There’s something so relaxing about knife making/restoration videos I just love watching them before sleeping
Amazing job ... like a jeweller!
Congratulations and thanks a lot for showing.
You did a great job on those scales and pins. Resulting in an excellent knife. Thanks
***You have one of the best DIY knife making channels on TH-cam! I like how you pack in a lot of knife making detail in your videos! Also, thanks so much for your all the detailed list of operations and the video time marks!
Thin, sharp with a nice handle.
Its one of the best kitchen knives. 👌
Blackbeard is about half fabricator and half scientist, it's fun watching his videos.
I just say "wow". Such a beautiful product. Awesome work.
Demorou tanto pra ficar uma bosta
You Sir, are a true craftsman! It is a pleasure and a privilege to watch you work!
It was Roasted, Deep Fried and Baked.
It very well done!
👍
20:25 It really took my breath jajaja. That was awesome crafting!
Making knives has always been a dream hobby of mine, the more I watch though the more I've come to the realization that I'd never have the creativity to think up half of these things, or have the payroll or accommodations to get even half the kit to do these kind of projects.
So now I just watch, and am entertained.
Saw
Beautiful knife. As a chef of over 20 yrs I would definitely use that daily. Great work😃
I went to a gunsmith school in belgium "Léon Mignon" learn how to build gun, knife, silencer and lot of other stuffs, got in a motorcycle accident => can't find any job and don't have any money to build tools like these, i still got my old tools from the school but that's it, but watching you working like that bring back cool memories! And who know, maybe i'll win the lottery tomorrow! (still need to start playing lottery)
Thanks for sharing your work, i really love watching this!
great, make a knife like this and sell it.
Your handles always come out beautiful!
Once again, I applaud your work, my friend. Every time I watch your vids, I get this strong urge to go, to do something, to make something. I have ZERO knowledge and/or experience in any metal working and the only know-how in woodworking is what I learned in Boy Scouts BUT your videos really, truly inspire me! I especially love how you forged and sharpened in the Nihon style for this amazing blade. Thank you!
The guy is really passionate about what he does.
Never seen so much effort for making a knife.
Well done .
Beautiful knife! the details in the handle are also amazing.
Damn, this is the first video of yours I've seen and it's all it took for me to sub.
Amazing work dude.
Soon BlackBeard show us how to make an own steel for the knives and then his videos really become 100% selfmade 😂 good job master, greetings from Poland 🔥❤
It was a pleasure to watch you making that knife dude, very well done job 👍🏼👍🏼
The Nakiri is my favorite knife for kitchen use. Lavoro eccellente!
Not sure why, but I just find these videos fascinating. These people have so much talent.
Yes it is!!!!
素晴らしいです(Great work!)😊
This was amazing to watch! Fantastic final result as well, I love the knife :)
The knives and handles you make are absolutely beautiful and amazingly sharp! I want to learn how to make knives like this one day
the whole point of a nakiri knife is so that there is no bolster at the heel. but it's still a pretty knife and handle
took me until the final showing to realize that only one side was beveled! brilliant!
Quality Japanese knives are made that way.
Right handed
I started making knives with the traditional bevel, then one day I asked myself "Why?". Been making single bevel for years now, it just makes sense.
What's the purpose of that?
@@Matty.Hill_87 easier edge to maintain and it cuts the food away from you instead of trying to split it in two directors.
Mannnn this is pure art. No idea was so complex. Thanks brother 💪
Your handles simply masmarizing. The nature itself brings all the art to us. Those contrasts are lovely.
way reis döktürmüşün ingilişi felsefeyi....
Как всегда великолепно! Браво, Мастер!
That's gorgeous ! A pice of art. I love the texture and the shape. Thanks a lot
I learned how to make a great quality knife with SS grade.SS Heat treatment, wood seasoning, various tools used and spot testing are very educational though the end product looks very simple. I have one which I purchased in Singapore tested as shown. Long live. Thanks.
I LOVE ALL OF YOUR VIDEOS!!! I subscribed months ago, thanks again for the upload!!!
Damn, I love watching you make knives. You almost got me thinking I could do that! Very nice work!
You could! The very basic tools needed aren't hard to come by
The number of steps and processes tells me why my "shop class" project failed so miserably.
Same 🤣🤣🤣
Wow! Great video and thanks for the free trial.
I'm not into tools or machinery or anything related but watching these videos makes me satisfied
Something I was quickly corrected on when I made one of these is that having only the single bevel makes this an usuba, not a nakiri.
Yeah - I think you're right - I think the Nakiri was double bevelled - unusual for a Japanese chef's knifr but i could be wrong...
Good grief man. I can't tell you how much I enjoy and appreciate what you do on youtube videos. This stuff is absolutely top tier content. I legit consider myself a maker and handyman, but dude.. I don't even come remotely close to the amazing shit you produce on an absolute regular basis. And man! The scales that you produce for these random blades... Holy shit man! Absolute works of art!!!!!!!! Bravo, Mr. Black Beard!!!
Wish I had that blade in my kitchen.. Absolutely great job my friend. Good work
My Dude.. that Syringe trick for making mosaic pins is so sick! i´ll definitly play with this! Thank you so much for sharing!
what a beautifully finished knife. this is rapidly becoming one of my favourite channels, your craftsmanship and creativatity is to be envied and admired. keep up the excellent work sir.
Thank you!!!
手間のかかった素晴らしい作品ですね。
I ended up watching this video because it was the suggested to watch after my own video (I am very new to TH-cam). Fantastic to watch! Keep up the good work mate!
What a wonderful piece of craftsmanship
We would all like a belt grinder.
Mark, You could try making one?
th-cam.com/video/FQH0qpO_9Qg/w-d-xo.html
Huh?
Harbor Freight has them cheap.
@@chris-thumper7205 You can find quality ones for not much more. He has soo many specialty tools in his shop.
Check out the site dcknives.blogspot he has a ton of plans to DIY grinders, heat treat ovens etc. All free plans.
20:20 Showing off. : - )) Well done.
Pure piece of hard work! Beautiful knife n texture on the blade is fabulous. Hatts off man keep up the good work
Excellent work! Thanks for sharing with us!
As always, great work! You can learn a lot from you, thanks! Greetings from Russia, my friend!
Thank you so much my friend. I appreciate your support!
@@BlackBeardProjects..
12:08 epic sound
Fantastic. just like people.....😂. yeah. I came back again
Hehehe, i saw the original Nakiri video as well, around 2 years ago or so (as i also watched the chef's knife one similar to it), and once more after that, to refresh my memory! 😛, and i was initially swearing YT in my head for suggesting it to me again like half hour ago! 😂
But i was pretty sure the OG had a darker shade on the handle and some sort of red in it as well, so i had to click and see what this was all about! And boy, i dont regret any of those 22 minutes!
Maybe someday i gather enough "courage" to somehow make one of my own, since i find nakiris to be one of the most suitable types of knives in any kitchen for all the daily tasks and yours are some of the most iconic looking ones i can think of! And i came across quite a few models in my searches! 🙂
Thanks a lot for yet another treat! 🙏
Cheers!
Simply astounding crafting. Thanks.
after 2 years you still remember to do those goddamn steps. Amazing!
while I forget already what ma boss says 2 mins ago.
You are the best
Very nice... Love the hammered finish! Beautiful design!!!
Amazing job my friend. The handle is killer!
菜切…
The video was interesting!
The processes are so amazing
That was awesome. The scales look amazing
菜切り包丁は両刃で刃先が少しカーブしてます。
和包丁なら柄は円柱形です。
日本語がわからないので、何でも書いて通訳を使います
Я не знаю иностранных языков. Но ваше мастерство и уменее его преподнести👍👍👍👏👏👏
Wow. Again :) Thanks man for sharing your work, you were an inspiration to do our first video here... Thumbs up from Thailand!
You are a master of your craft. Wonderful work!
Imagine going through all that pain making a handle, and it cracks when you drill a hole
класс. единственно, что смущает такое количество химии при изготовлении ручки для кухонного ножа.
That was one of the smartest ways I’ve seen someone outline the stencil onto the metal! I’m not a metal worker I just love watching videos like this so forgive me if it’s a standard process 😂 but it was cool
giving a whole new meaning to the word papercut at the end.
"That's some good Nakiri knife action you got going on there" -Dwight from the office
20:20. damn.. I thought he was gonna cut his arm to prove how sharp it is.
LOOOL bruh i was thinking theres no way his arm is gonna be clean after
wow...I never knew making an knife could be
such an artwork
My Favorite Handle To Date
You've got knowledge man, that blade is seriously priceless.
As a knives lover, I tell you that the test on the tomato is pure pornography for me...
hahahha
The tomato was also a serious tomato. Seemed so bio!
Cmon man, he had problems with the tomato peel. Not sharp enough
Why on earth did you leave that bolster by the heel? Makes sharpening so difficult.
Probably saw it another another knife somewhere, and did it cuz it looks interested. Form over function here clearly.
Stunning! 🧡 Back to top form 🧡
Thank you, as always for sharing!
Nobody:
People who make/restore knifes: *J A P A N E S E*
Does he need to fly to Japan for it to be a Japanese knife?
What kind of gatekeeping bs
what you do to grow the arm hair so fast? every video you shave your arms
He is a MAN.
@@falkmachtsachen lmao.... good answer
I had to switch to testing on my legs if I’m doing a high volume of knives.
This video he made after two years. That tell you how long it took to grow back hairs on his arm. Next video will be in two years time. Lol
Sometimes it grows faster after you shave them or cut etc
Amazing work as always!
You don't happen to have a price I could pay you to make one for me, do you? That is a thing of beauty. Art, plain and simple.
That definitely looks like an October tomato
Great looking knife and skills! Really enjoyed. Question though, why did you leave that thick piece near the heel of the blade? I have a chef knife like that and it bangs my stone when I sharpen it. I am going to file it off.
I was going to ask much the same.
I am not a fan of such bolsters on fine cutlery. And on a nakiri, which is designed for chopping, maintaining the edge to not have a cutting gap with the bolster hitting the cutting board, is dealing with unneeded problems.
Especially considering the straight blade profile, I could see that bolster creating problems very quickly.
I have occasionally seen similar knives with larger bolsters, but I don't think I've ever seen one where the bolster extends to the blade like this.
見ていて非常に楽しい。
ダガーナイフのような特殊で趣味性の高いモノよりも、
実用性の高い道具を作るのが見ていて楽しかった。
One benefit to the Nakiri's shape is that as one sharpens it over time the length stays the same. A differentially hardened edge gets in the way of this benefit by leaving half the blade (in this case) unhardened.
Making knife without forging is like heating frozen...something is missing...the soul of cooking
The main characteristic of a nakiri is the thinness of the blade. Japanese nakiri knife makers put a lot of efforts into forging very thin blades. Your work, while very nice, is not a nakiri because it probably lacks the extra penetrating ability of an extremely thin blade. When you use a nakiri, you have the impression that the knife just falls through the vegetables, you almost don't feel anything when it is cutting. Plus the nakiri has a symetrical grind.
In conclusion, nice work, but not a nakiri.
drenek1 😂
Hello my Brother from another mother!🙏 Beautiful. That's a work of art that ANY top chef would use daily and treasure. That's what I call " forever-wear" . That was a fun video. Learned quite a lot actually. Thanks . I subbed.
Another beautiful blade keep up the great work
Am I the only one that was put off by the mock bolster that resulted from the edge grind. It doesn't look or function well with this style of knife. Great looking handle!
Me too
1 thing I don't quite get, you have all the tools and equipment to forge blades but choose stock removal instead.
(gotta stay with the trend, sadly.)
My man's out here living his life and making his craft. Having the means to do one thing doesn't exclude another. Stock removal is still pretty fun.
Beautiful work mr. Beard
good to see him back