You can see how cold it is in the workshop, as you se their breath, so to have a nice warm fire must be great, but imagine what it's like in, say July when it's 30C!!!
I have one of their knifes. The best way to describe it is, it’s like a surgical scalpel. Strong and edge slices through anything with zero effort. Amazing knife.
I'm a single man shop in Kentucky, knives, gunsmithing, whatever involving steel Lol THIS is stunning!!! I've never understood how the steel stays in place before the forge weld with only mud! Lol once hot it makes sense but not before!! I do things the old-fashioned way too, got him beat tho!! I ONLY use a hammer and my hands; I've got him beat by 40 years tho Haha AMAZING work but $1,200+ seems alittle much for a basic bi-metal chef knife? YES, the heritage!! BUT still..... it's a chef's knife, high carbon jacket with a solid core internal steel, complex but not impossible. Maybe it's just me, I see a "customer" in the comments?? Wonder if Kevin actually owns one tho Lol who knows Haha Thanks again, I loved every second of this.
A Japanese chef explained to me that these sword-level iron, expensive knives are more for show than for actual use because they are really hard to sharpen.
There are other knives made by them that are more affordable on our store as well! It's not the same process as the one shown in this video but it is still an excellent high quality knife.
There is a widespread misconception in the West that katana steel has a lot of impurities, but impurities have been removed from the steel. In tatara iron manufacturing, iron sand is kept in a semi-molten state by keeping the furnace at 1300℃, but only impurities such as phosphorus, sulfur, and silicates are melted and discharged as slag. Steel production and removal of impurities takes time due to the low temperature of the furnace, but high quality steel can be produced. Japan's iron sand is iron sand from titanite contained in granite formed by weathering magma, and contains a large amount of vanadium, which strengthens steel. This iron manufacturing method is used in modern high-grade steel, Yasugi Specialty Steel, and is currently not comparable to Katana steel.
Incrível o resultado! Facas realmente de grande valor. Feitas por grandes mestres cutelaria! 🇧🇷 Só uma dúvida: o trabalho não seria tão desgastante com o calor se a forja fosse mais moderna?
I never saw a knife that was made using the sword making technique. I heard that my grandfather used katanas to cut firewood for his mother because it worked better than an axe. He was told by a man not to used katana to cut wood. I have swords from my family and they are too long to cut food. I will buy the 17 cm knife and compare it to my Japanese hand forged knives. I enjoyed watching the video.
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Even the wooden box they pack these in is beautiful.
You can see how cold it is in the workshop, as you se their breath, so to have a nice warm fire must be great, but imagine what it's like in, say July when it's 30C!!!
It's amazing to see a master at work. You can clearly see he loves making knives. Nice video!
Thanks for watching, and happy you enjoyed it!
I have one of their knifes. The best way to describe it is, it’s like a surgical scalpel. Strong and edge slices through anything with zero effort. Amazing knife.
I'm a single man shop in Kentucky, knives, gunsmithing, whatever involving steel Lol THIS is stunning!!! I've never understood how the steel stays in place before the forge weld with only mud! Lol once hot it makes sense but not before!! I do things the old-fashioned way too, got him beat tho!! I ONLY use a hammer and my hands; I've got him beat by 40 years tho Haha AMAZING work but $1,200+ seems alittle much for a basic bi-metal chef knife? YES, the heritage!! BUT still..... it's a chef's knife, high carbon jacket with a solid core internal steel, complex but not impossible. Maybe it's just me, I see a "customer" in the comments?? Wonder if Kevin actually owns one tho Lol who knows Haha Thanks again, I loved every second of this.
A Japanese chef explained to me that these sword-level iron, expensive knives are more for show than for actual use because they are really hard to sharpen.
Wonderful seeing this. Makes me want to learn!
I could never afford a knife like this...butI am so impressed. Iwatched this video twice.
There are other knives made by them that are more affordable on our store as well! It's not the same process as the one shown in this video but it is still an excellent high quality knife.
How much are they? 😊
@@Dibulok Close to $1800.00 American
The Tamahagane knives are between 1200 - 1300 USD depending on the size!
先日訪問させていただきました。本当に素晴らしい。小宮様有難うございました。
There is a widespread misconception in the West that katana steel has a lot of impurities, but impurities have been removed from the steel. In tatara iron manufacturing, iron sand is kept in a semi-molten state by keeping the furnace at 1300℃, but only impurities such as phosphorus, sulfur, and silicates are melted and discharged as slag. Steel production and removal of impurities takes time due to the low temperature of the furnace, but high quality steel can be produced. Japan's iron sand is iron sand from titanite contained in granite formed by weathering magma, and contains a large amount of vanadium, which strengthens steel. This iron manufacturing method is used in modern high-grade steel, Yasugi Specialty Steel, and is currently not comparable to Katana steel.
Meus parabéns pelo excelente trabalho, com certeza são obras primas essas facas!
Incrível o resultado! Facas realmente de grande valor. Feitas por grandes mestres cutelaria! 🇧🇷 Só uma dúvida: o trabalho não seria tão desgastante com o calor se a forja fosse mais moderna?
Luar biasa 👍👍👍
extrem gut der alte mann, aber er schaut gut aus wie seine einstellung - gefällt mir sehr
Parabéns 🤝
Holy moly katana knife it is 😮
That’s cool
Japoneses y cuchillos, haber quien la tiene más larga!!
火傷はケガに入らない世界…
玉鋼いいですね。
I never saw a knife that was made using the sword making technique. I heard that my grandfather used katanas to cut firewood for his mother because it worked better than an axe. He was told by a man not to used katana to cut wood. I have swords from my family and they are too long to cut food. I will buy the 17 cm knife and compare it to my Japanese hand forged knives. I enjoyed watching the video.
My grandfathr family served Kaga Han and lived in Kanazawa.
Thanks so much for watching and glad you enjoyed the video! And thank you so much for supporting the smithy my ordering their knife!
😂damn ... They are indeed using same method of Katana making ... Even with polishing process stage too 😂 👍
11分の切断までは作刀と全く同じ工程。つまり原料が玉鋼、造り込みが甲伏せで形状が包丁なだけ。
同じようなタイトルで日本刀の作りとは異なった包丁作りの動画が多いが、これはタイトルに偽り無しの本物。
こんな包丁は初めて見た。和鉄しか作れなかった時代でも、こんな作り込みの包丁はそうそう無かったと思う。だってここまで耐久性を求められないもん料理に。
Afterwards he can open a ramen store.....
⚔️🔪🗡️⚒️
刀わ！作られるのですか？作られたことがありますか？もし作られるとしたら、以下程に成りますか！？
失礼しました❗️
非常に危険な仕事です、あなたのようなプロの労働者だけがそれを行うことができます、
ナイフ作りでは最高の結果が得られ、常に成功します。クリック単価 のような勤勉な労働者だけがそれを行うことができます...
Imagine if you hired your nephew or grandson to clean and organize lol you literally have 3 generations of bullshit laying around your workshop....