Відео

Do you own a honesuki or just garasuki? We are talking on IG now so let's continue there 😃

You’re absolutely right. I had a look and silver handle one is long gone. But, the scales on the new ones are actually really comfortable. Have it on my Mini Ona.

@@KitchenKnifeGuy killer man. Subbed up & thanks for the heads up on this blade!!

@hydroplaneconvoy8130 my pleasure and thank you so much for subbing.

Thanks man. I’ll try to keep them coming.

Ah are you referring to the bread knife? If so that’s from Willow Forge in the UK.

Good choice. Two seems insignificant but three hits just right.

The honesuki in this video is double bevel.

Thank you so much

The smith for this line is Takahiro Nihei out of Fukushima.

Right? Seeing the honesuki from five years ago was pretty cool.

@@Steelforfood thank you sir!!

Thank you so much Jeroen! Need the steroid chickens to go with the steroid honesuki!

@@KitchenKnifeGuy (cartoon super hero introduction) Sounds like a job for Super Garasuki, dun da-daaa

​@@Rottidog68 I love cartoon super hero introduction. I'm sure I'll get to try a garasuki at some point :)

60 hrc is good enough for butchery indeed. The thing is imo butchery is pretty demanding on a fine edge (which i think i did on this one the edge was to fine) especially striking bone and cartelidge is pretty heavy on a edge, and stropping/honing between chickens is preferred to maintain a keen edge (altho chicken 2 and 3 still look smooth from what i could tell)

Hey Jiahao. HRC wasn't the issue, and really there were no 'major' issues. The honesuki was as close to picture perfect as it gets. But, and Patrick agrees here as we spoke, I have to look at performance under the microscope so that I can try and make some useful suggestions even if small. HRC and toughness aren't the exact same thing. So I thought if he used a core steel with a HRC of even 62, with a core steel which is still tough, it could be a worthwhile exploration. Otherwise my comments on his honesuki were even more minor than the HRC suggestion. Not suggestion, not a necessary change. This was a fantastic knife to use and I mentioned that many times in my review.

Hey my man. Negative. This is from Patrick Blok in the Netherlands. His profile is in the video description AND get this, he's working on a honesuki right now based on my feedback. If you have the money, and love honesuki, I'd send him a message to reserve that thaaaaaaang!

@@KitchenKnifeGuy OMG I might have to grab one *checks banking app*

😂

Oh stop it you

I really think he’s a knife maker people need to watch out for

@@patrickwaga9249 :D

Thank you so much Jeroen. And congratulations on your prestigious award. Review video drops in 11 hrs.

For chicken butchery? Honesuki. I have a video where I’ve tried a deba vs honesuki and deba has its advantages over honesuki but a little too unnecessarily heavy which impacts good mobility. Single honesuki is the king but any small mistake and you pay the price. So double bevel honesuki is still the top choice. I can send you the video of deba vs honeuski if you want to see.

Salut Scott. I'm French speaking, but my knife terms in French aren't always on point. Brute de forge is hammer marks right? If so, I wouldn't particularly say the honesuki is brute de forge. It is kurouchi, and some of that scale has been removed of course so is that what you're referring to as brute de forge?

@@KitchenKnifeGuy you nailed it. Perhaps camera makes the finish look rougher than it really is. I put a lot of effort into dressing my anvil, hammers etc, and managing my hammer blows to keep the finish as refined as I can, while still allowing some minor imperfections to remain and demonstrate that it is indeed hand forged. Many of our friends choose to leave a rougher finish to make the point. The European term for "Rustic" is "Grotesque" these knives are undoubtedly far above rustic.

Got you. Thanks for the clarification. For that footage doesn’t help I used a macro lens be able to show the Kasumi finish and how thick the spine and choil are. So a disservice perhaps when it comes to showing the scale. Happy to send you a video from the more normal human point of view if needed.

@@KitchenKnifeGuy no need. I admire the craft, but I'm a humble (or not too humble depending on who you ask) Blacksmith and coppersmith. I mostly make tools and tools to make tools... I am rarely a bladesmith and lack appreciation for the very fashionable layered blades that others focus on. The knives shown are fantastic in form though, almost enough to get me to make something for the kitchen.

What's wrong with Brut de Forge? I think with clean hammers and anvils they look great...especially on Chinese style cleavers. I have several very old Chinese cleavers that are clearly BDF...made in China way before it was cool! I guess I'm just the opposite...I'm not fond of highly polished flats with no contrast with the highly polished bevels. The contrast between the hammer forged flats and the wide gleaming bevels is a beautiful thing.

Well, good news for you! In two days, you'll get to see the thiiiiiiic honesuki in action and my thoughts. So make sure you're subscribed to the channel and have notifications on so that you'll be made aware when it goes live.

Thanks for watching! Cant wait on the test and review video. The bigger honesuki was made 5 years ago when I just got into forging and really was into the takeda style and wanted to try and make one. The fat honesuki was never ment to be a serious knife but more of a practice knife on forging tapers and bevels, But it turned out better than i thought it would so i finished it.

Thank you so much for sharing this. These comments in the sea of negativity are what keep me going! Happy it was helpful and thanks again for taking the time to not only watch the video but comment on it too!

Your buddy Patrick is a fine gentleman and knife maker. Just 2 more days and you'll get to see the honesuki in action! Honesuki number 2 that is.

@@KitchenKnifeGuy how did you like the waffles?

@vandelftcrafts2958 freaking amazing. I was afraid I’d find them too sweet but no. Nutty, sweet and most importantly that texture was incredible. I’d sit them atop the cup of my espresso. They’d suck up the aroma of the coffee and soften up even more. I’ve been missing them ever since I destroyed the pack 😝 Becca was really into them too.

@@KitchenKnifeGuy That's exactly how they should be experienced!

Thanks man. A few days left for the demo.

Good to know. I’ll ping him right away.

Saturday 12pm est my man all shall be live on my UA-cam.

thanks for watching live AS IT UNFOLDS

@@KitchenKnifeGuy no problem dude. I was a few minutes late.

@justinb_cooks I was 13min late 😝

Thanks so much for leaving this comment. Means a lot. Which Leszek knife did you get from Chefs Edge? I know they had a really cool one with copper lately. Love that shop so much.

Hope you’ll consider subscribing to the channel to support me.

@@KitchenKnifeGuy I got the San Mai Gyuto 200mm which I believe is the same as the "Graphite" one that you reviewed. It's my first time ordering from them. I am looking forward to more knife reviews from your channel.

@Octavian8249 awesome man. Happy to hear this. See you around. I have over 120 long form videos on my channel currently. Just click the knife review playlist for more.

You can order directly from Isamitsu website.

The website has a 240mm. Is your 230mm a custom one? Lastly, do you have a discount code like your other partners ? Thanks again.

@luiluim yup same one. I just like giving people the exact cutting edge and that can differ a bit knife to knife. I do have two discount codes people can use but not on Isamitsu. Same for my partners no codes for Isamitsu.

Thanks. 230mm can be perfect. Btw, aside from the look. What do you like more about this knife than the Danka ?

@luiluim they feel about the same performance wise but it really comes down to the shape for me. Just find it more practical. If Denka had a kirituske I’d gravitate to it. I do miss the finger choil but balance on the Isamitsu is amazing. Both really solid top two knives. Not a whole lot to dislike.

Hey Chris. Thanks for watching the video and leaving a comment. I do mention during the knife demo something along the lines of your comment re: wedging. This is why I purposely cut the carrot further back from where I would typically want to, to test secondary bevel geometry and blade thinness. There's no question the blade is thin, but that wedging on the first carrot cut comes from the secondary bevel being wider than you'd find say on a Japanese blade. SUPER common in all Western knives I've tried. Western knives are created with the end user in mind, as in, not everyone understand proper knife use, care and maintenance. So a wider secondary bevel protects the blade from chipping. The blade, even being this thin, has a secondary bevel I'd personally change to a more acute angle and drive up the bevel. However, knife is still plenty thin which is why in the subsequent cuts you see on the carrot, there are no issues. For the yam, same limiting factor AND as I often comment, with highly polished blades, you get a lot of 'stick' which I also mentioned during the video. As the whole blade patinas over time, coming back to a yam might prove to have better cutting performance. Or as you noticed, I went with the draw cut because of less surface area in contact with the food. Hope this helps.

@@KitchenKnifeGuy Excellent Reply Franco. I'm going to be completely honest and say I agree wholeheartedly with your assessment; it's the exact reason I prefer a Japanese Gyuto with convex or laser geometry most of the time. I do, however; have a Swedish Custom Laser Honyaki 340mm Gyuto (Not a misspelling) From Frederic Spare and it's the only western that I haven't wedged on, only because I asked for a 80mm Height, and specifically asked for the thinnest behind the edge he felt comfortably going on a Honyaki of that size; specifically for very large produce like Cabbage. It rocks. Again, excellent job voicing your concerns and giving constructive criticism; a lot of people are scared it might hurt the knifemakers feeling or even reputation; but it usually improves the quality of that same knifemaker down the line if they hear the same constructive criticism often. Kudos.

@@KitchenKnifeGuy makes sense, thanks. Sometimes I wonder if I’m going crazy when expensive knives wedge (like my 240 Denka did) but your explanation of blacksmiths protecting people from what they don’t know makes a lot of sense.

Not everyone is a knife nerd, I forget that

Thanks man. Super nice of you to say and share all of this. I put a lot of energy into my videos as you know so cool that you think I make fair assessments. I may share this response with IG peeps if you don’t mind simply so I can tag Spåre as that’s a nice compliment for him. Would love to see that 340mm honyaki gyuto. Sounds nuts. Good on you for being able to handle such a blade.

You’re a smart human you nailed it, I AM a bro 🇮🇹 also you’re completely right, any information before I sneeze is ✅ but after 🤧 ❌

Me tooooo. Now I know I’m likely ok with nakiri but they must be large.

I know I seem like an enabler, but it's just a coincidence that this video came out while you're contemplating longer nakiris I swear haha

Indeed. Learned that at a later time.

I don't often comment on food release because it is obvious to the user whether it has or does not have good food release. Food release depends on so many factors including blade finish, blade geometry and even cutting technique. However, you are making a false statement about the edge retention so I need to correct that. This knife, over ALL the tests, showed no weaning of its edge bite and with a HRC of 64 I would have been surprised if it did. If the nakiri did not perform particularly well on a food item, that isn't an indication of edge retention, that's an indication that perhaps the blade was too 'sticky' for a certain food item or x or y or z. Edge retention had no part in anything you saw I can assure you.

Jesus all stellar choices with exceptional performances. Takada Blue 1 likely has the most edge stability followed by Denka then this.

Yes can't go wrong either way. All exceptional and beautiful. Cheers from Canada! After watching this does the Takada really out perform the Hado?

@@warrenbrett3758 To be fair, once you get to this calibre of knives, there's no such thing as outperform anymore. The differences are minute and depend more on preferences than anything i.e., which geometry do you prefer, which carbon steel do you prefer, do you prefer one look over the other etc. Also funny, my wife has a brother in Canada by the name of Brett Warren. Where about in Canada are you at?

Ha ha that is funny. I'm in Brockville Ontario. In between Kingston and Ottawa. Yes makes sense. Favor more food release and edge retention. My wife likes smaller knives and I like bigger ones. My main is a 240mm JKI Gengetsu and she uses a 150mm Matsubara Petty. Looking for something in between like 210-180mm. I'm a right hand and she's a lefty. Originally had my heart set on a Denka but she really wants a Damascus finished knife

@@warrenbrett3758 no way! What a coincidence indeed. My wife and I are the same with knife length by the way. She prefers 210 and below. I don't prefer over 210, but my main knife is a 220 where as hers is a 180.

100% about your best cooking knife comment. And thank you so much. Means a lot to me. I tried to be fair to both sides where it made sense to.

Precisely why I love this nakiri. 195mm cutting edge is super useable. And his laser thin grind is very high performance. I wouldn’t shy away from reaching out to him if you want a 200m+ nakiri. His prices are very reasonable as well.

No no you could be right. At which part precisely please as that would be helpful. I use about three different mics in two different rooms so I can’t troubleshoot unless I know where it seems a bit off as it isn’t all off that much I know. Sometimes I do voiceover with the mic pointed at the board during cutting and that carries a different more muffled tone.

​@@KitchenKnifeGuy For me it was pretty much whenever you were talking. My first impression was that you were speaking through a thin wall. I played around with volume on my speakers (usually sitting in the 30-50% range) and found that it felt like even at max volume I couldn't make it too loud. I tested a different video of yours and I could do so.

I’ll double check my project file in the next few days. There’s about four different sounds per video. Unboxing. Knife demo. Speak directly to camera and speak indirectly to camera. Each file should be normalized individually. Maybe I forgot to normalize some parts of the audio or maybe I had some weird limiter on. With trying some new things like real time commentary while cutting its presented some new audio challenges. At the end of the day these take so much work aside from everything else when I see blips I still post but try to make changes for the next video. Appreciate your comment.

Great question. My preference is towards 90 angled tips on a nakiri. The few I've tried that are rounded, I'm not a fan of. Like my wife's Denka nakiri for example. Love draw cutting with this nakiri, but certainly if the edge felt fragile, then it would be a different story.

@@KitchenKnifeGuy thanks :) did you have some problems with getting the tip stuck into the cutting board?

@marvin1136 honestly I didn’t. Was super smooth. I could see with super soft cutting boards how that might happen but his entire blade is so thin you can’t feel a thing.

Geometry is KILLER!

I'm excited for tomorrow's IG Live.

@@KitchenKnifeGuy I'll be tuning in

Thanks man. LOOOOVE draw cutting with this thing.

Jim, thank you for your always very thoughtful comments and questions. That's the beauty, this is the longest nakiri I've had the pleasure of using with a blade length of 195mm so if you wanted just a little more I'm sure he'd be happy to make you one. As for the handle, I like the hybrid shape of the Rokkaku-Hanmaru. My issue lies with the pinch points created from the very angular bolster. I think he needs a decision change in that realm over the handle shape. But that's just my two-cents. Sorry yes, the blade is basically a zero grind with a slight convexity to it. And lastly you bet, that 430 Euros denotes the price of this bad boy which is dope right?

@@KitchenKnifeGuy €430 is a crazy good price for that. Now I'm wondering what my perfect length nakiri would be.

Wonder then order 😜

Thank you. Really put this knife through its paces.

@@KitchenKnifeGuy You did a thorough demo 😊

Thanks man. Excited to talk about it tomorrow with youuuuuuu

Good idea. For the boards specifically? Would be pretty easy.

I have a video showing just that if you look for it on my channel

@@KitchenKnifeGuy sure brother!!! Thanks

sorry to hear about your less than stellar experience. Since posting this video years ago now, I've learned so much about what I like and don't like. I still think the rock handles are cool, but I'd rather get it on a heftier blade now than an ultra thin blade light blade.

@@KitchenKnifeGuy totally agree. i kind of fell for the hype of lasers on the forums, but its just not my style.

@AC-wl7ve and to be frank, there’s no such thing as the best knife out there. Just the best one to suit your needs and budget. Lasers have their place in my kitchen but so do workhorses.

You’re completely right. I pronounce a lot of things ‘wrong’ though so I just add this to the list 😂 technically you and I aren’t pronouncing it wrong, we’re pronouncing it the way you’d say it in English.

I believe he does.