I'm not sure. You could ask a (sword/knife) polisher if it is possible to do it with a certain polishing technique or stone progression. Or maybe with a certain etching solution. But as far as I know, the Hamon is mostly determined during the forging and quenching of the blade.
On this particular knife in this video, there is no Hamon line because it is not differentially hardened. It is technically a monosteel knife. In Japan, they can also be referred to as Honyaki blades sometimes (I can't explain exactly why). So if you have a 'Honyaki' blade made of Swedish steel, it might 'just' be a monosteel blade. Without a Hamon.
Seems like stainless honyakis do not usually have a hamon. I came across a lovely hitohira ginsan honyaki. Nice mirror finish but no hamon either. If you want hamon go with carbon honyaki, even better with white steel
5:40 are you gonna one of mizuno San knife...I own one of his shirogami 2 petty knife awesome knife...it not so expensive and excellent service from jck love that store
JCK is great. Only got love for Koki and the way he runs things over there! I have bought my Masamoto KS and Saji Yanagiba from him. Mizuno san knives have not been on my radar and I'm not planning to buy any more knives before I sell a bunch first. I have too many. 😉
@@chefknivesenthusiast they are awesome bro..one of my favourite knife that I bought from him is their Fu Rin ka Zan white 2 series knife...now my latest favourite that I got from them are shiro kunimitsu
waow... I guess you picked this one up when you got your Takeda's 😉. After the deba I tot recently a Yanagiba is on the wishlist for sure.... thanks for another great video 🤘🏻
I actually picked this one up about 8 weeks ago. Just took me more than a month to finish the video, because I have been working in my restaurant 6 days a week. I hope your TF deba works great on fish! And yeah, a Yanagibe sounds like the right addition to your line up.
@@chefknivesenthusiast I hope to do some filetting next Friday. Any ideas on a great Yanagiba? Honiyaki sounds awesome but expensive as well. I m looking for that deal I can't refuse without selling my left kidney 😉
@@admirallongstash8056 I'm not very knowledgable and experienced when it comes to Yanagiba knives. All I know is that I do like my Takeshi Saji Yanagiba Ginsan 3 steel with stag antler handle. But going on other peoples experience, anything from Masamoto and Sakai Takayuki in whatever your price range is will do fine when it comes to traditional Japanese single bevel knives. Shigefusa as well, but so didifcult to come by. Niagara makes some killer Yanagibas with their Anmon and Rainbow damascus series too, but they are already a bit in that left-kidney-price range (600-7000-800 euro). I know that Onno at Karasu Knives in Amsterdam has a bunch of really nice and reasonable priced Yanagibas from Hitohira, so perhaps you should browse his website. It'll save you a lot of shipping costs/custom fees as well if you purchase one in your own country!
@@chefknivesenthusiast Great idea! Both makers, Sakai Takayuki and Masamoto are on the wishlist. In Amsterdam I know only Meesterslijpers. Good to have another place for comparison for my next field trip. Nigara hamono have a site under construction... that might be interesting too. Love those circular Damascus patterns. I payed less tax than expected on the TF btw... 😉
I think you are correct. I thought this is more like a 'monosteel' knife myself. This is what Elwin de Veld, Master Sharpener and owner of Rangelrooij wrote to me after I asked him why this Ginryu knife is sold as a 'Honyaki' blade. "For this knife they have chosen to use Swedish steel, not for Shirogami or Aogami. Honyaki stands for forging one piece of steel and quenching it in oil or water. Coreless vg10/vg10 in Japan sometimes is called Honyaki vg10/vg2. This can be a little confusing,"
I have a Swedish steel honyaki knife, how can I make the hamon pop out?
I'm not sure. You could ask a (sword/knife) polisher if it is possible to do it with a certain polishing technique or stone progression. Or maybe with a certain etching solution. But as far as I know, the Hamon is mostly determined during the forging and quenching of the blade.
@@chefknivesenthusiast was it visible on that blade?
On this particular knife in this video, there is no Hamon line because it is not differentially hardened. It is technically a monosteel knife. In Japan, they can also be referred to as Honyaki blades sometimes (I can't explain exactly why).
So if you have a 'Honyaki' blade made of Swedish steel, it might 'just' be a monosteel blade. Without a Hamon.
Seems like stainless honyakis do not usually have a hamon. I came across a lovely hitohira ginsan honyaki. Nice mirror finish but no hamon either.
If you want hamon go with carbon honyaki, even better with white steel
Absolutely stunning 🤩
I agree
Great video chef!
Thanks Franki the moose nose eater! 😉🤘🏾
@@chefknivesenthusiast oh oh, I don't think that name will stick as much as your relating to that very, very, very long nakiri :)
Informative and entertaining as usual!!
Well thank you my friend, much appreciated. 🙏🏾
5:40 are you gonna one of mizuno San knife...I own one of his shirogami 2 petty knife awesome knife...it not so expensive and excellent service from jck love that store
JCK is great. Only got love for Koki and the way he runs things over there! I have bought my Masamoto KS and Saji Yanagiba from him. Mizuno san knives have not been on my radar and I'm not planning to buy any more knives before I sell a bunch first. I have too many. 😉
@@chefknivesenthusiast they are awesome bro..one of my favourite knife that I bought from him is their Fu Rin ka Zan white 2 series knife...now my latest favourite that I got from them are shiro kunimitsu
waow... I guess you picked this one up when you got your Takeda's 😉. After the deba I tot recently a Yanagiba is on the wishlist for sure.... thanks for another great video 🤘🏻
I actually picked this one up about 8 weeks ago. Just took me more than a month to finish the video, because I have been working in my restaurant 6 days a week.
I hope your TF deba works great on fish! And yeah, a Yanagibe sounds like the right addition to your line up.
@@chefknivesenthusiast I hope to do some filetting next Friday. Any ideas on a great Yanagiba? Honiyaki sounds awesome but expensive as well. I m looking for that deal I can't refuse without selling my left kidney 😉
@@admirallongstash8056 I'm not very knowledgable and experienced when it comes to Yanagiba knives. All I know is that I do like my Takeshi Saji Yanagiba Ginsan 3 steel with stag antler handle. But going on other peoples experience, anything from Masamoto and Sakai Takayuki in whatever your price range is will do fine when it comes to traditional Japanese single bevel knives. Shigefusa as well, but so didifcult to come by. Niagara makes some killer Yanagibas with their Anmon and Rainbow damascus series too, but they are already a bit in that left-kidney-price range (600-7000-800 euro).
I know that Onno at Karasu Knives in Amsterdam has a bunch of really nice and reasonable priced Yanagibas from Hitohira, so perhaps you should browse his website. It'll save you a lot of shipping costs/custom fees as well if you purchase one in your own country!
@@chefknivesenthusiast Great idea! Both makers, Sakai Takayuki and Masamoto are on the wishlist. In Amsterdam I know only Meesterslijpers. Good to have another place for comparison for my next field trip. Nigara hamono have a site under construction... that might be interesting too. Love those circular Damascus patterns. I payed less tax than expected on the TF btw... 😉
I love your videos!
I appreciate your comment very much! 🙏🏾🙏🏾🙏🏾
what a beauty 😍
i dont even make sushi, i would buy it for the artisanal value alone. it's a piece of art.
I agree! 👌🏽
My friend, just ❤❤❤❤❤
Thanks buddy! 🙏🏾👊🏽🔪♥️
thank y
❤️
Oh so shiny
Mirror polished blades be like that. Also a nice challenge to restore the mirror polish after use.
I know that steel of ginryu is ginsanko and
I think that there is no merit about honyaki in stainless steel
I think you are correct. I thought this is more like a 'monosteel' knife myself. This is what Elwin de Veld, Master Sharpener and owner of Rangelrooij wrote to me after I asked him why this Ginryu knife is sold as a 'Honyaki' blade.
"For this knife they have chosen to use Swedish steel, not for Shirogami or Aogami. Honyaki stands for forging one piece of steel and quenching it in oil or water. Coreless vg10/vg10 in Japan sometimes is called Honyaki vg10/vg2. This can be a little confusing,"