Відео

The offer is very generous and I would very much appreciate one that I would use to carve pocket sticks with and just enjoy it’s beauty

It’s been some time but perhaps if you find yourself with more knives than you need and if you are inclined to do give one away I would gladly take it off your hands. This would not be for me but rather my older brother. I have a rather difficult time finding a nice gift for Christmas and once I saw this knife I believed I’ve come to decision.

Sewing machine oil or hair clipper oil works almost identically. In fact it is not true that the Camellia oil you have showed (i.e. most commonly sold for blades) are 100% plant based. If you read small prints: Ingredients: Non-toxic, non-allergenic, tasteless and odourless. Liquid parafin, natural camellia oil, colouring (Yellow#204). DO NOT use for cooking. Liquid paraffin is sewing machine oil. High quality sewing machine or clipper oil are arguably better than vegetable based oils because they contain very few impurities (i.e. pure paraffin), resin or acid, and never go bad as a result, and don't leave gummy residue when dried out.

Always wanted to get one of these knifes I collect knifes. And edc then also thank you for your video

Nooo come baaaack

I have a higonokami myself, but it is starting to rust a little, can I remove this with vinegar?

Interesting knife. I have an old SOG made in Japan which i love better than my Buck. This one appears superior.

I just got myself one. It seems to be worth not only for its utility but also for being a piece of History.

I jusy ordered one of these lil guys. Im going to keep it in my tackle box!.

I know the giveaway is over but I would make a comfort bird for my father 😊

Man this is astounding videography, and narration. I recently learned about these knives and am still looking into them before I buy one. as I work in the outdoors and I don’t think this knife would be practical for me but I love the design and think I’ll pick one up for a letter opener 😅

If I used this as a backpacking knife for preparing food….could I just use water to wash it, make sure it’s dry, and the properly clean it one or weeks later/oil it, without it rusting? I wouldn’t want to take a bottle of oil with me backpacking,

I love your narrative and the presentation, video quality. You deserves more subscribers.

i use baristol for my swords, keeps them from rusting. does smell a bit. bariatol is often used for firearms / air rifles. but its good for blades as well

I'll take one if possible, I work in the Maintenance department in John Hopkins hospital in Maryland & use knives all day long from work related issues & deliveries + is WD-40 good enough or should I get this oil?

Great video! thank you so much, the edit, voice and even the words on the screen were very helpful!

Enjoyed the video very much. I am a Japanese. Frankly I have never expected someone would introduce this old fashioned Japanese pocket knife. When I first had one of these, I think it was early 70s and every boy had one then. Sharpening pencils was one of the tasks.

love to have one to open my AMAZON packages

I really appreciate how informative your video was! I subscribed and like you style! Could you do a video on survival knives?

great video :) However, it being a water-stone is what dictates it having to be wet... <whet> or <to whet> is another verb meaning <to sharpen> and has nothing to do with dampness or so ;)

What a great calm and easy to follow video. This one knife I will add to my collection of gentlemen's knife as an every day carry with my business suits

I've got a jade-colored handle on mine. It's a great knife and conversation piece as well. Currently my favorite of the bunch :)

I have just bought the kibori. So researching how to finish it

Thank you John

Nice video John thanks.

I just picked up one but it is very stiff. Any tips on fixing this?

Stop putting definitions for every other word. Kind of annoying

How often should you oil this knife?

I just gifted my son one, it’s very stiff. How about a video on loosening and or tightening up the riveted hinge……just a thought!

Little late finding this video! I’d use it to skin deer, I’ve got hen and rooster knives and case. Would love to try a Japanese knife

How many hours did you brew it overnight? 16hrs? 12 hrs?

I would use it as an EDC pocket knife

What a nice video. Lighting was a bit dark and camera angle was a little weird but honestly I just deeply appreciate this video in concept. I don't know what it is about it exactly but I really like it. Well done

Отличное видео 👍🏻

I wouldn’t use it for any project but as a gift from one chef another.

Is it like a scandinavian grind?

Awesome vid thank you for your care and time

Best video on this topic I saw on youtube which will be a reference to me. Just as one as a gift by my lovely wife, thanks for sharing your knowledge

Why does he sound like pastor Jeff from young sheldon tho. Great vid btw

Good luck in Japan! U re lucky to move there=) Best wishes)

Thanx for video=)

30 DEGREES PER SIDE WHEN "SHARPENING"?!? That is a 60 degree INCLUSIVE edge angle. 30 degrees per side/60 degrees inclusive is NOT "Sharp". NOT EVEN FOR AN AXE/HATCHET/ADZE A KNIFE should be sharpened to between 10 and 13 degrees per side/20 to 26 degrees inclusive. 10 degrees per side/20 degrees inclusive is ideal. An Axe/Hatchet/Adze or other chopping tool is ideally 15 degrees per side/30 degrees inclusive. At 30 degrees per side, you are raising the spine so the flats of the blade do not touch the stone, and are putting a "micro bevel" on a blade that originally did not have one. Sharpen like a Pukkoo: Lay the flats of the blade on the stone. PUSH (never pull) the edge across the stone, flip and repeat. When finished with the stone(s) STROP using a dry leather or canvas strop, WITH NO DIAMOND PASTE. If you REALLY WANT TO you can add a little red or green polishing rouge. Stropping is to eliminate any wire burr that may have developed. (Pushing the edge on the stone helps eliminate the formation of a burr. PULLING the edge on the stone is an excellent way to get a burr. Burrs are BAD. PERIOD. If you get a burr, you messed up.At least that is what 4 generations of knife users in my family taught me. (great-great grand mother, great grand mother and grand father, grand parents, and parents/uncles/aunts) on both the Paternal and maternal sides of the family. They were also unanimous on the edge angles. Forget cutting paper to see if the blade is "sharp" PAPER IS HIGHLY ABRASIVE AND DULLS THE BLADE THE FIRST CUT ! Use the fingernail test: Place the edge on your fingernail. LIGHTLY Holding the knife vertical to the table, slowly tilt your finger. If the blade DOES NOT slip on your fingernail until at a 70 degree or greater angle, the knife is sharp. You can test different spots of the blade, of course, to verify the edge is even. Want proof 60 degrees is not "sharp? Cut a block of wood to a "v" cutting both sides ar 30 degrees each side. Take a second block, cut to a "V" at 10 degrees each side. Compare the "V's" Which do YOU think is going to pass through a material easier? 20 degrees inclusive, or 60 degrees inclusive? (a square block set on edge is 90 degrees inclusive, BTW.) The 20 degree angle will have less resistance passing through a material. As an added bonus, the keener edge holds a "working edge" longer than a not so keen edge.That "razor edge" that "you worked so hard to get" is gone after the first couple cuts, NO MATTER WHAT THE BLADE STEEL IS. If you (dry) strop your knife after use, you will not need to use the stone as often, saving you blade steel AND wear of the stone. 9 times out of 10, dry stropping will restore your working edge - provided you don't let the blade get ultra dull before stropping or stoning. Remember: EVERY TIME you use a stone, you ARE removing blade steel at the edge.. Over time, the blade will resemble a toothpick, the point stick above the handle, as it shrinks in length, and so on.

2:57 wait... So if i ever flew to Japan i wouldnt be able to legally keep my 15cm(blade alone) kalash bayonett in my pocket? Rip

Whet means to sharpen not to wet it.

Hi John, great video, i have a question, is there a way to get rid of the metal smell of the knife? its kinda strong on the hands after use and im not really a fan, so i was wondering if maybe some type of cleaning/oiling of the handle would get rid of that.

So if you stab something there's a probable chance of the blade closing on your fingers?

Hi John my name is Mark I am a outdoors hunter fishing kinda guy I also enjoy building and crafting things from wood steel welding etc I also like different kinds of knives and your knife on the video looks like a handy one to have around

Красавчик, бро ! Все показал!

I just ordered 3. With my family members interns engraved. Found your video while searching for more info. Thank you

I really love to use It for cut the various leaves of coulored salad that i produce in my Little farm...would be perfect!