Sometimes this is just what I need. A nice video, doesn't matter if from Koss or from TysyTube but a simple video where stuff is created or repaired. No voice just the process and it's sound. And sometimes I just want to grab a coffee and walk into my own little workshop and just start doing what they do. It's a beautiful hobby
@@clintlangley5562 I thinks it's just a stabilized burl. Doesn't really act like resin, plus I don't think you can draw on resin with a pencil. May be wrong though
I know that many people have said this already but there’s not only the shape which determines the knife but also, a purpose. The reason why those knifes look like that have this exact shape, a single bevel and no secondary bevel is that they are used for three things only: to peel off the skin from the fish, to cut sashimi and to make fish wraps for sushi rolls. These operations are made with the knife lying flat on the unbevelled side and you make only one cut which should be perfect. For that you need the proper bevel angle on the edge of the blade. Otherwise, you’ll tear the soft fish meat. The perfect knife for that should be made out of the layered steel with enough flexibility on the spine and really hard edge. It means you have to make a hamon when you quench it, or even forge weld the high carbon core inside the low carbon jacket. For Japanese, a knife is not so far away from the sword and is often made similarly. Also, as others say, it have to have roundness at the point finger rest for comfort. You can cut the paper with this knife but what about its main purpose? What was made is just a pretty looking kitchen knife which has a shape resemblance to the proper one for the job it can’t do properly. Also, I would add that the shoulders’ joints where the blade meet the tang should not be right angled. Make them round or at least 100-110 degrees, because such angles are the weak points of the blade and it can be easily broken there with enough force applied. When you peel off the fish skin you push on the knife, so it keeps the skin down to the cutting board and separates the flesh from it. That’s why it requires spine flexibility, and the evenly hardened knife with right angled shoulder joints will have a lot of stress and eventually break during this operation.
@@Koss-channelafter the love you put in that knife I totally understand, Enjoy it! However if you ever decide to make a kiritsuke, nakiri or gyoto knife I'm sure to keep checking your shop and video of course. Love the great work man, keep it up!
I just started watching video's on knife making. I get so confused. The first grind I assume is getting that bevel in the middle of the blade on the side you sharpen. Do you put another bevel on the same edge that you sharpen?
@@robertm.9433You can put even another bevel on the cutting edge, that‘s usually referred to as a secondary bevel or a micro bevel - in my own experience though, it doesn‘t add all that much to the knives peformance.
great project. I made one out of 5160 4-5 yrs ago. it is by far the sharpest kitchen knife I own. I'm a little scared to use it. if you are going for a traditional single bevel edge then you should sharpen only on the bevel side until a burr forms on the flat side and then do a few light passes on the flat side just to remove the burr
Classic Elegance + fit, form and function! Nicely done Koss! Gorgeous grain and finish in the wood too. Can see why you used FGHT...tricky to heat treat and why you made it for yourself, but surprised you beveled the flat side. May it serve you well in your lifetime. Thanks Koss, and much thanks for the template!
looks nice do you have templates
here:
drive.google.com/file/d/1j4VUOjV47pkak3ycNgvUykDj5OnMg2qn/view?usp=sharing
@@Koss-channel Thanks I going to go and make one now
@@Koss-channel awesome but what about hardening???
@@goodboy-ry8cf If you look at the bar at the beginning, it says it is 60HRC, so I believe this billet is pre-hardened.
Harga berapa?
Sometimes this is just what I need. A nice video, doesn't matter if from Koss or from TysyTube but a simple video where stuff is created or repaired. No voice just the process and it's sound. And sometimes I just want to grab a coffee and walk into my own little workshop and just start doing what they do. It's a beautiful hobby
plot twist: there are lots of unfinished project in the workshop that it creates some sort of traumatic feels every time you walk into it 😂😂
agreed. it's an antidote to all the craziness in our world
The wood on that handle is gorgeous.
I couldn't agree with you more
I’m pretty sure it’s some kind of resin art
Its a piece of 2x4 from lowes
@@clintlangley5562
I thinks it's just a stabilized burl. Doesn't really act like resin, plus I don't think you can draw on resin with a pencil. May be wrong though
٢٢
One of the few good youtube channel
You can do some serious cutting in the kitchen with that knife. Well done.
Gotta love this man with a plan
Looks gorgeous.
Superbly Amazing...
That's an amazing knife
Love the handle..
Great knife making video.
Knife process is metal wise great to learn.
I know that many people have said this already but there’s not only the shape which determines the knife but also, a purpose. The reason why those knifes look like that have this exact shape, a single bevel and no secondary bevel is that they are used for three things only: to peel off the skin from the fish, to cut sashimi and to make fish wraps for sushi rolls. These operations are made with the knife lying flat on the unbevelled side and you make only one cut which should be perfect. For that you need the proper bevel angle on the edge of the blade. Otherwise, you’ll tear the soft fish meat.
The perfect knife for that should be made out of the layered steel with enough flexibility on the spine and really hard edge. It means you have to make a hamon when you quench it, or even forge weld the high carbon core inside the low carbon jacket. For Japanese, a knife is not so far away from the sword and is often made similarly. Also, as others say, it have to have roundness at the point finger rest for comfort. You can cut the paper with this knife but what about its main purpose? What was made is just a pretty looking kitchen knife which has a shape resemblance to the proper one for the job it can’t do properly.
Also, I would add that the shoulders’ joints where the blade meet the tang should not be right angled. Make them round or at least 100-110 degrees, because such angles are the weak points of the blade and it can be easily broken there with enough force applied. When you peel off the fish skin you push on the knife, so it keeps the skin down to the cutting board and separates the flesh from it. That’s why it requires spine flexibility, and the evenly hardened knife with right angled shoulder joints will have a lot of stress and eventually break during this operation.
Thats beautiful knife love the handle pattern texture.
Great job and craftsmanship. Health to your hands master 👏👍🙌
It looks sharp, clean, and quality. It’s a masterpiece.
Extremely beautiful piece of work. Really nice 👍
Absolutely amazing result! Beautiful 🔪
This. Is. Art!
By far two of my favorite metal artists if I may use the word. Slavik rely and Kiss! Absolutely genius people with astounding skills.
I'm sure to keep an eye out for this beast of a knife in your shop!
this knife is not for sale, I made it for myself =)
@@Koss-channelafter the love you put in that knife I totally understand, Enjoy it!
However if you ever decide to make a kiritsuke, nakiri or gyoto knife I'm sure to keep checking your shop and video of course.
Love the great work man, keep it up!
งานเรียบๆแต่สวยงามมาก
A really beautiful knife. And the handle is really beautiful and looks so good on the knife. Great work!!
Bu zamana kadar gördüğüm en güzel bıçak bu
Helal olsun emeğine sağlık
Thats a such a beautiful Japanese chef knife right there i would buy one
Lovely work
What a beautiful knife ❤
Love the handle
I love this channel. I wish to learn how to make knifes myself.
Very nice look good
A masterpiece! Greetings from North Italy
Beautiful work 👍
Awesome, simple, superb
Fantastic knife
Work of art
What a beautiful knife
Gorgeous
Really good ideas and good work.
Pure knifemaking.
That handle is stealing the show
Top. Love your work.
WONDERFULLY
Spectacular job my friend 👍🤩🍻
thank you =)
I do not make Urasuki also. When Japanese makes knife, he makes it always with full convex bevel. No secondary bevel.
I just started watching video's on knife making. I get so confused. The first grind I assume is getting that bevel in the middle of the blade on the side you sharpen. Do you put another bevel on the same edge that you sharpen?
@@robertm.9433You can put even another bevel on the cutting edge, that‘s usually referred to as a secondary bevel or a micro bevel - in my own experience though, it doesn‘t add all that much to the knives peformance.
Великолепный ножь, браво. ❤
Excellent. So many North American makers miss the taper on the wa.
Great content!
Wow really nice!
I love that it's a no forge, no heat treat build.... Such a beautiful yet simple design and I love it¡!
Great as always! Did you end up using the knife in your daily cooking?
incredibly noble and beautiful. Very good work !!!!
Wonderful
That’s beautiful!
Love the handle!! Great work.
Beautiful knife
This knife is super sharp
I love it god job!
Amazing 👍
I can picture myself cutting a Thanksgiving turkey with this baby!
Uma ferramenta fantástica assistir faz vc achar fácil porém e preciso talento além claro das ferramentas corretas parabéns ficou muito linda
Amazing knife 🔪
simply beautiful! I need one of these in my life.
Great job I like it bro
That’s one heck of a beautiful knife right there I would love to have one of those 💯💯
You have a good idea. keep doing bro
Great Job, really nice shape of the blade and great steel choice imo👍❤. Handle looks super clean although i prefer darker handle materials.
Very nicely done
Very good
Hello Koss beautiful knife
Very nice...
Awesome
great project. I made one out of 5160 4-5 yrs ago. it is by far the sharpest kitchen knife I own. I'm a little scared to use it. if you are going for a traditional single bevel edge then you should sharpen only on the bevel side until a burr forms on the flat side and then do a few light passes on the flat side just to remove the burr
All these comments, from these people... I found yours and one others, " the most intelligible" kudos to education.
I fell in love. THAT'S the perfect knife. For the Master Chef.
Awesome knife
Kiritsuke goes free with Japaneese Knife
May I ask why it was not heat treated or tempered? It looks like a beautiful knife!
+1
Very good looking knife!!!
Beautiful kitchen knife with good steel . Btw look like you have new equipment - belt grinder and polishing machine - few words for them ?!
Just awesome...
I want the same now but for left handed ... 😬😀
Awesome 👍👍
Outstanding blade, great looking handle, any chef I know would make a lot other jealous with a set of your knife.
You must not know many “real” Chef’s then… . .the ones I know want only SBK’s, hollow or “S” ground bevels…smh🙄
Really out class knifes that he make.But The Legend Random Hands is the father of all These TH-camrs.
Mesinny canggihh jamanny semakin canggih"
great !! i love it
woa nice!
Classic Elegance + fit, form and function! Nicely done Koss! Gorgeous grain and finish in the wood too. Can see why you used FGHT...tricky to heat treat and why you made it for yourself, but surprised you beveled the flat side. May it serve you well in your lifetime. Thanks Koss, and much thanks for the template!
This is nice.
ANY Chef would be proud to have that in his/her knife block!! 😋 Btw, great choice of steel👍...
I come back to this video time and time again, that is genuinely the nicest knife handle I’ve ever seen
*nice.*
واوووو روعه ماشاء الله
Artiste
Nice job!!!!
Good👍👍👍
Cool
I like it
interesting video
Beautiful piece of art man 🙂
Beautiful work. What type of steel is it, and does it not require heat treating?
N690 and it is pre heat treated
Exquisite
It's cool👏👏👏
いい包丁だね！
片刃で研ぐともっと切れ味が上がりそう。
せっかくの総鋼だから、錆びないようにしなきゃね！🤣🤣