Відео

När kommer ni få in den i lager igen?

Love the blade 🤩, the handle is kinda meh!

Beautiful knife 🔥

Please how can you adfirme Rockstar is better and smother when formula should be the same? Did you ask to the manufacturer ? Because this is the only objective way to confirm your feeling !🎉 remember that hone a stone on a finer stone will smooth the same stone ! I think you don’t ripristine the surface and this the reason smooth change in worst!!😂 you need two identical stone's to do this!!!!! People never know this!😊

Magnificent

Ser riktigt fin ut

Just purchased one from you😊

is the clad stainless or iron?

Using Mac knife over mach speed!

Thanks for your video .. i want to know how many Damascus level it is ?

😍👌🏽🔥

love the look of this knife

Äntligen fick jag bra hjälp med tekniken och enkelt sätt att hitta vinkeln. Stort tack.

Classy!

very pretty!

Hi! How would you thin these knives out, as they don't have a primary bevel?

Beautiful knife

Skall man hålla på så, så är det lättare att köpa en ny kniv. För lång och onödig video. Dessutom har du fel. Mina knivar blir aldrig slöa och jag slipar dem med sten och saker jag hittar i naturen.

Mine is in the mail ughhhhhhh I want it NOW 😂❤

Could you elaborate your burr removal strategy?

How is this 1080p ? What kinda camera was this filmed on? xD

The knifes in the back ar nice. However i think the focus would have been set to you . Always love your videos and this one is no exception. Thanks!

why? thats utterly insane. with a extremely easy to abrade steel like this you could have started on the 2k and been finished within seconds. that many abrasives are never need for any actual job even if the steel was something much more tenacious. that steel will melt on any abrasive. you could dull this knife on a brick and bring the edge back within minutes with only a finishing stone, thats how little abrasion resistance these steel actually have. which also highlights why they're kinda not great steels, but hey folks love tradition. no edge retention, readily rusts ,and it's easy to chip. basically, the steel sucks, but the knife is still good. which shows that kitchen knives don't need fancy steels.

Jag har gjort fel hela tiden, skulle inte kollat på MatGeek eller andra förbannade videos. Denna video gjorde min kniv knivskarp länge!

What’s the difference between rockstar and glass stone

"PromoSM"

Did Shiro Kamo change the Kanji? I have some Akuma of his knives from a few years ago and there's a different Kanji there, hmmmm...

Absolutely outstanding Gyuto! I own the 240mm variant, and its cutting performance surpasses that of many pricier Gyutos.

Shapton say they are not splash and go. They must be soaked for 10 minutes.

Hello. got the exact same knife but the only difference is the pattern on the black steel (like hammered steel😊) . Non the less, this knife is the closest to what i own. And i searched a lot online for this knife but only this is the closest. Do you know how many more unique knifes like those are created? I mean, even though we have the exact same knife, its still different (in design choice).

Für welche stahlsorten sind sie geeignet oder nicht geeignet.?

I got the 240mm version its really an impressive knife for the price

sexy ah knife

凄くかっこえー

Double bevel or single bevel ?

How are they compared to the Kuromaku line?

thats beautiful Gyuto

The description is more informative than the video, what's the point?

La belleza de la sencillez.

Varför är (slurry) bra?

När jag jobbade som slaktare för 40 år sen skulle man göra cirkelrörelser på stenen istället för fram-och tillbaka som du gör, har det nån betydelse?

Mycket bra video! Just poleringen har jag funderat över lite, men autosol på en strigel är ju genidrag! Tack för det!

Kanon, denna ska vi se 😊

I recently got the gyuto AO. It is even more impressive slicing than I imagined.

The issue with that kind of video is that , if you're not under control...you're going to buy the whole set of available kinfes...😇

Amazing knife. Wakui knvies are awesome!

Cleancut! really super footage. :)

Slö kniv och tomater = ketchup! 😆

ingen bra info dåför mkt oväsentliga detaljer och preciseringar

I own a 20 cm (8") gyuto and a 13 cm (5") petty. Yes, they're delicate, do not get them near bones or frozen food. But they're so lightweight, nimble, thin and super-sharp, they are an absolute joy to cut vegetables, meat and fish with them. The petty can mince garlic into micro-fine pieces that immediately disappear in hot oil, it's beautiful.