Why Japanese Chef’s Knives Are So Expensive | So Expensive
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- Опубліковано 28 тра 2021
- Japanese chef’s knives are some of the most expensive knives in the world. Just one knife produced at Takamura Hamono in Echizen, Japan can cost $900. Echizen has been the center of Japanese knife making for hundreds of years, and today, it’s where many artisans spend decades learning to make high-quality cutlery. At Takamura Hamono, artisans spend over 10 years learning how to properly hammer, sharpen, and polish each blade. The knives are used in many of the world’s best restaurants, including noma in Copenhagen and Le Bernardin in New York City.
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Why Japanese Chef’s Knives Are So Expensive | So Expensive
Anything Japanese
“It takes years to master”
True
*A lifetime or more.*
Finally a logical comment from south asian
"Untill you die"
Yes. They have only "one job". 🤣🤣🤣🤣🤣🤣🤣🤣.
I had a feeling my Amazon “traditional Japanese knife “ wasn’t the real thing
LMAO 😂
That was a good one
legit just ordered it
🤣🤣
who liked it twice?
Japanese appreciate quality over quantity. Many years ago my Japanese boss said “we appreciate how long a company has been in business. Americans appreciate how big a company has become in a short period of time.”
@Wolf 246
Same can't be said about a lot of contemporary Japanese video game companies, sadly.
Seems like u haven't done Ur research...
Have u heard about the tragedy of Made in Japan...
It was like nowadays Made in China BUT WAY WORSE which is why they removed the brand...the brand was extremely shameful.
Japanese culture values accumulation, so I think it's good at making crafts like this, but on the other hand, I feel like it's vulnerable to new things like innovation. For example, even if a young company can do government work cheaper than a large company with the same quality, the government will choose a large company that is reliable and has a proven track record. Even if it increases the cost. I feel that there is less competition in Japan than in other Western countries. That's why there are so many dying black companies in Japan, and I think the presidents are mostly elderly people with dementia who only have a track record. Yoshiro Mori is a good example of that.
@@ichthus2162 what are you talking about. Made in Japan is still top notch quality. The global market shifted to Made in China and Korea because quality has improved due to automation and it's relatively cheaper than Made in Japan.
This is the best “so expensive.” They’re delivering a quality product, not just selling on scarcity
They are selling on scarcity. The manual work is not required
A knife above 50€ is a really good knife. After 100€ it is just ridiculous
@@cos9398 racist
@@cos9398 Yep. I guarantee these knives are just as sharp as any WMF set. You’re paying 1000% extra for an artistic finish and a signature, that’s literally it.
People being bedazzled by “tradition” is truly a human phenomenon that baffles me to this day.
@@greatcesari +1. And that fake Japanese blade myth feeds this scam
Finally a real-life knife that costs more than a CSGO knife.
M9 emerald intensifies
@@joostfloot5279 blue gem karambit
we need that Stat Track Takamura in game now, eff your Karambit irridescents
how about rainbow(?) bayonet ?
With techniques and quality of a Katana too.
youtube at 2 am: do you want to know why Japanese chef's knives are expensive?
me: yeah why not
3am for me lol
what
why is it 2am for me too
😂😂😂😂
2:01am for me lmao
You can tell that they are not doing it for the money but out of passion. Such craftsmen are so rare to find these days. Highly appreciate their dedication and handwork.
the sheer difference between this and the shitty cuban chains is shocking
In Japan, a craftsman who seeks money and not craftsmanship isn’t a craftsman. They can’t become craftsmen they die out from the Japanese society as we don’t approve such fakes. We hate everything fakes if you aren’t aware of this fact about Japan. It’s actually illegal to sell anything counterfeit also. The thing is money will just simply follow those who are truly excellent. And if you are a craftsman in Japan it’s considered taboo and will be looked down if you seek money before you are an excellent craftsman.
Even though its completely different, i feel the same about my work at a USA acoustic guitar factory. I work in the finish department, and a lot of my time is spent buffing guitars on a big buffer wheel. There really is nothing like bringing a raw piece of wood to a beautiful high end finish with your hands. Long live the craftsman, and craftswoman!
Wow!
Ooh awesome where do you work? I’m a huge fan of guitars so stuff like this makes me feel out hahaha
Amazing, thank you for sharing! Do you think you can make a UA-cam video of you doing your craft
I'm an editor from the Washington Post. Do you think we can use your story for a coming article?
@@devarora726 amazing!
It practically pay's for itself with how many sandwiches you can make off 1 tomato when your cutting them thinner than a sheet of paper.
lol
Lol!! Exactly!!!😂😂
Well it's great method for frying tomatoes more quickly.
Caramelized tomatoe ♡
you're, not your
you + are = you're
I'd rather have thin slices than thicker slices. I don't like tomato juice seeping into the bread.
"Why are these Japanese knives so expensive?"
Because bruh LOOK at them.
Looking is about 15%. Use it once, and you´re sold. There is a difference between knife.
Weed??? No!!
Ohh your rich
Because 6900 dollars for knife is pretty expensive and not worth it. It can be investment but not for chopping vegetables
@@paavobergmann4920 No, thank you. I'd rather buy a car instead.
what makes me like it is because how sharp it is.
like bruh,see how the knife make a thin clean cut one the tomato.
@@rafi...___ hmm there are cheap knives which are capable to do this
Respect to this man. My aunt married into a family that made Japanese gardening shears in Kyoto for generations, but my uncle ruined the business. He got lazy and gave up the craft and tried to make a living as an antiques dealer instead. The name of his family’s brand was famous and respected but it will die with him, tarnished by his mishandling and sleazy business practices. It’s one thing for one person to be dedicated and sincere - for these families that can keep that going for multiple generations by passing the torch and not letting it burn out - that deserves true respect.
While I respect the artisanry and ability to keep a family business running over generations, there is often immense pressure, especially on eldest sons, to forgo any personal professional ambitions outside of the family business. While not impossible to break away and have a younger sibling take over or allow the husband of a female sibling to be adopted into the family name, there is still a lot of pressure and expectation.
He got lazy? So he didn't like what he was doing and tried to do something else? Nothing wrong with that though it is a shame if is his life
It's almost as if he can decide what he wants to do for himself 😃 stfu
Bruh, good for your uncle not being a slave to tradition
The three comments I can see are really sad. People have lost respect for tradition, the family name, sacrifice, and honor. They’ve replaced it with whim and narcissism.
I have 3 Takamura knives. The quality and attention to detail put into their Knives is crazy and because of it the ease of maintenance is fantastic. One of the best investments I've made in my kitchen.
You: squeezing/smashing whole tomato trying to cut slice
Japan:
Feel attacked 😂
Jokes on you I own a Shun.
If you don't own a properly sharp knife, I highly recommend using a serrated knife for cutting tomatoes. Glides much better than dull knives.
The knives with more 'teeth' are good to slice tomatoes or other squishy veggies or fruits. Even then, they're also no match for these knives.
if it works it works. I dont need paper thin tomatoes on my sandwhich lol.
'The soul of the person who made it and uses it resides in a knife'
Such a japanese thing to say
sounds like something from an anime
@@kushvalorant Zanpakutou
That's art in general and this is a artesian. They poor a peices of themselves into their art.
Tatsu Yamashiro
Did they not say the same about Samurai swords? A saying steeped in history!
This is so true. i bought a Japanese knife when i was holidaying in japan before Tsunami and this knife remains the sharpest in my kitchen with regular maintenance.
What I love about Japanese expensive products is that they have actual quality to them
When you invest in Japanese craftmanship, you are investing for generations, with proper care.
No wonder the cars last so long without major issues.
if you like inexpensice products that have same quality. Finland got you somewhat covered
30 years ago you’d be laughed out for saying that. They even had a word for it, “Jap crap”
@@charles8769 ya ik Japan really had a glow up. Live example is China, China was, and is known for cheap quality stuff. But now slowly people are realising chinese products come in all quality ranges from premium to super cheap. Heck even the iPhone are made there lol
If I was ever to be stabbed with a knife, I'd choose this one. Probably won't feel a thing.
U ok bro?
Not trying to bust your bubble, but if pretty much any knife chopped your neck, you wouldn't feel anything either.
Brilliant....
Gentlemen, you have a good day. We are all in the brotherhood.
@@justcause4437 my neck is so thick tho.
Still remember purchasing a knife in Tokyo. After selecting the knife we we invited to sit down and drink tea. The knife was sharpened in front of us and then its sharpness demonstrated with the newsprint challenge. It was then wrapped in tissue paper and boxed before being ceremoniously handed to us. Very nice. Reverence to the workmanship.
If you don't mind my asking... What's the newsprint challenge?
@@advocatebhargava5769 I'm guessing he meant that they demonstrated the knifes sharpness by cutting through a newspaper with it. Thus measuring how sharp the knife is by how easily it could slice the thick newsprint.
Actually you can cut single page of paper in air using combat knife for 100$. I've personally checked that.
@@MrCoolagent Ah, okay... Thanks a bunch 😌
@@Petaurista13 Neat!
As someone who genuinely loves Japanese culture (I mean everything, not just anime and ramen lol) I really do admire the fine art of Japanese pottery but this art of crafting knives I would say is quite new to me. It's very fascinating how perfectly thin it can cut that tomato! I'm amazed honestly. If this has been a long-lived practice, then their stabby weapons in the Edo period must've been DEADLY SHARP
man, whoever translated this took away all of the guy's personality
this is pure romance when you dedicate your whole life to master an art
Corny
@@hmsp7799 Nuisance
I wholeheartedly agree!
Art of Stabbing ?
1k like was me
Seeing people so proud of their craft puts a smile on my face.
Is a nice feeling
It's super cringe,I'd rather film myself doing fortnight dances on tik-tok and,that's on god baby girl! No cap!
@@PandaCheeks do it then.
@@PandaCheeks what
@@PandaCheeks im gonna consider this bait but if it isnt go to the nearest water tower and do everyone a favor and accidently slip off
I'm always in awe when I look at mine from Yoshimi Kato... what a beautiful piece of craftsmanship, well balanced, very nice "rough" simplistic design... every time I work with it I can't help but look at it for a few moments before putting it back. I really hope this art never dies out.
Bow to the Japanese people. For preserving traditional craftsmanship, outstanding focus, uncanny attention to detail, strong spirit, great work of art and a true devotion.
Japan: We’re disbanding samurais and there’s no need to make weapons now that we have guns
Blacksmiths: Oh no (looks at chefs) anyway
Corny ass joke
@@umarscamartistjohnson1784 But, that's actually what happened. Was it supposed to be a joke?
@@umarscamartistjohnson1784 libertard spotted 😂
@@danielvutran my man did you even read his name
@@ndxw of course lol, if someone has a name like that they get triggered the easiest
This tomato being cut is the real example of "let the knife do the job"
Me murdering someone: "Let the knife do the work"
@@deek0 then convince everyone that the knife is guilty, then let the knife have a life sentence, then force the knife into jail then let the knife slowly deteriorate in jail.
🤣
Gordon Ramsay... he always said that
@@hederui_baby4299 That's funny because Gordon Ramsay doesn't even use sharp knives. He knows nothing about knives
So many beautiful and very high quality things are made by nice respectful Japanese very skilled hard workers. Thank you for your video.
We just bought a Hocho for our future SIL and that knife is so incredible I'm getting one for myself too!
Japanese: " It takes years for us to master it "
Chinese: " It don't take us long to copy it "
Chinese. “Quantity over quality “
Seriously speaking, those pieces of technology that are regarded replaceable by mass production mostly moved to China.
The chemistry of steel in hand-made knives still looks somewhat irreplaceable with the mass-produced ones "yet", which is one factor for this particular sector having survived. The market size would have been much smaller if the craftsmanship were evaluated solely for its brand image.
The similar goes for hand-made noodles of soba or udon in Japan. The molecular textures are known to be empirically different when you make noodles by hand. And there is pretty big market for such very expensive hand-made noodles in Japan.
@@decidrophob The superiority of hand-made things over mass-production is pure fanboy bullsh*t. Mass-production often aims for masses and is focused about being cheap (quantity), while hand-production is often focused on producing expensive things (quality).
A human can NEVER reach the level of precision of a proper industrial machine. However, those machines cost lots of money and investors might not find the market to be appealing or profitable
@@Phantom-el6oe Well, if what you say is true, there should be sufficient market for industrialized high-quality noodles replacing hand-made noodles in Japan. The market size is large enough. (I do not argue for knives since the luxurious knife market may be too tiny for sophisticated machinery investment as you seem to imply). Empirically, such has not been possible yet. I am not arguing that it will have been impossible into the long distant future, but for decades even after the modernization of Japan, it has been impossible to copy the molecular structure of hand-made soba or udon onto machines.
@@Phantom-el6oe nah experience can sometimes outcompete chemistry. This is because people have been doing the same things for thousands of years and learned how to smooth out the edges. Take the British L86 of example, the engineers designing the gun made some fatal error in its design because the math checks out. This is because nobody on that team has even shot or designed a rifle before. Those things would jam like crazy when in the desert. They eventually had to hire H&K, a world famous gun manufacturer, to fix the issues. You have to combine the two.
Why is this salmon so expensive?
Chef: the knife did it
Oh i get it
No, The grandfather's soul of the knife craftsman used to cut that salmon did it, no i mean his father, or maybe his mother.
@@getonthecrossanddontlookba5004 Amen!!🙏🏾
Unfortunately, salmon is the least expensive fish out there, since they are mostly farmed trout now a days
Good Salomon has also a high price. In the Supermarket u just get the worst quality Salomon of the World. Its not just the knive.
Its a different to buy cheap Salomon for 30€/kg quality Salomon for 70-200€/kg or the chefs first choice for thousands of euros a Kilo.
U will Taste the difference , quality has its price
Beautiful craftsmanship. Being able to see the hard work and dedication that this family has put into such an illustrious art is amazing.
Can agree. I rock the Masakage Kioshi Nakiri, 270mm gyoto and 300mm sujuki and they are the "pebbled" hammered pattern. They make fine brunoising shallots and cutting sashimi a dream
So a japanese knife not only requires expensive tools and materials, along with days of work, but they are also produced in a small amount by a family business, piece by piece, by a bunch of highly trained workers who went trought years of apprenticeship, with a traditional knowledge and tecnique. Now I understand why they are so expensive.
me sharing food with my sibling 0:01
@@anitanotonegoro8611 this should be actual comment not a reply
This is was craftsmanship used to be in America...I hope it returns..
@@Hillers62 Japan and USA are not even in the same league bro
@@LewisSerex Craftsmanship was like that just about everywhere, no need to be disrespectful. It was a necessity.
Everything in japan requires years of practice and lots of skill for some reason. Literally everything in japan is on another level lol
It used to be like that everywhere, but sadly cheap, machine-made crap has become more popular, and that’s a shame. It’s good to see these masters continuing to keep tradition and craftsmanship alive, there also seems to be a revival of handmade products in the world in general which is also nice to see
That would explain why their economy crashed 😂 If everything require that many years to become proficient
It’s because of Japan’s unique history everywhere used to have custom high quality tools made by skilled artisans because Japan was basically in the Middle Ages up until 170 years ago A lot of the artisans and craftsman have not lost the crafts that their families had been doing for hundreds of years unlike in Europe where for the past 500 years or so the expert artisans and craftsmen have slowly been replaced by factories and businesses that make cheap goods
@@lightblade007 ,
I have a question how long is enough to be proficient to you?
@@djfigliola8432 ,
Another question. What do you mean by the word "proficient"?
My favourite knife, and my daily driver for kitchen use is a Takamura Sumingashi 240mm WaGyuto. I don't want to say it's the best knife I've ever used, because it's a lie (I used to have Konosuke Sakai Honyaki wagyuto, was stolen) but it's my workhorse and I love it. They've obviously got quite popular since and it's hard to replace as it's more of a slicer these days than a chef knife, but glad to hear what a big name they've become!
I salute the japanese sense of putting their heart and soul on whatever art they make ( Mabuhay ang mga Hapones ) from Bing of the Phillipines///
I could never buy a knife like this and dishonour it with my cooking skills!
same.
Learn
Same😂
My cooking skills would bring so much dishonor!!!!
This comment made my day...😅😍👍
Japanese janitor: "It took me 10 years to master the art of the sweep"
hahaha he gets up at 3 am
every morning
to go gather straw from the field
that he tenderly and lovingly grew himself
watering it daily with his own blood
then uses his greatgreatgreatgreatgreatgreat grand fathers samurai sword to cut each individual piece of straw to THE EXACT same length
then uses a machinists micrometer and scanning electron microscope to measure each bristle down to the billionth of a millimeter
then sets each individual bristle into its own precise hole
hand drilled into a piece of mahogany that came from a tree he cut down in the emperor's own garden
hahahaha =)
man, once he cut that tree down he actually carried it, strapped to his back (with his own hand made gold wire straps) for 100 days and nights, from the northern most tip of Japan to the southern most tip... barefooted... without stopping to sleep, eat, rest... or even poop...
haha ok ok I'm done... Japanese people are awesome, bad ass hardcore people
at the interview in america
Boss: it took you ten years to learn how to sweep ? "NEXT"
@@ScumfuckMcDoucheface you forgot to mention, he did all this, while Godzilla was rampaging through the country side
Wax on wax off my young padawon
@@michaleandmore5111 hahaha
I love this. You don't see much quality craftsmanship these days, like this.
as a blacksmith ive always been fascinated by the amount of sheer dedication that goes into tools like this
it's really impressive and it makes sense that they would have a price tag like that
The funny thing is that a knife of the same quality can be forged by any experienced blacksmith.
But, of course, Japanese knives are the "best" of all.
@@jquid2337 It's not just about the quality. That's something u won't understand til u get older.
@@glad_exe Small children play with toys.
The $10k+ knife is exactly the same toy, no more, no less. If an adult does not understand this, then he is just a child who has not grown up.
@@jquid2337 like I said, it’s not just about the quality. It might be the same knife but HOW it was made and the history behind it is what makes it different. It’s the difference between if someone poured their heart and soul into making something vs something that’s just manufactured by an automated factory. There’s more to it than simply just quality.
@@glad_exe Just marketing, it's an expensive toy - for grown boys.
When I first graduated from culinary school, my girlfriend bought me a takamura Chef's knife which costs around 600 dollars. Still to this day, it is the most important gift that I have ever received. Now she is my wife 😁
Excellent decision you made to marry her 😁😁😁
Dude how many years did you have the knife?
Aw, how sweet. She gave you a knife, and you knifed her in return.
@@abigailroberts7943 knife to meet you
When I have to buy a wedding gift, I usually choose a nice quality Japanese knife. They are functional and beautiful .
Holding a high end Japanese Chef knife is an incredible experience. They are so balanced that they move through the air differently. I had no idea how to control it initially because it had no resistance whatsoever
@@discoloured3492 Lightness =/= balance. Try again
@@Verlisify yeah idk why I said that now that I reread u comment
I actually used one time, thought it was an ordinary kitchen knife in restaurant but boy I was wrong. It's like a part of my body on how sharp and fluid my motions are faster.
But I got reprimanded by a chef but seeing on how efficient my movement was in the kitchen, he let me used it a while longer.
@@user-zx5yd4cf3y sure bud
@@josueravena3464 He took it somewhere else after, so no one else would mistake it to be usable by them, right?
As a person who cooks a lot you can really tell that Japanese knifes are just as beautiful as a pice of art just like food. It has been on my bucket list to get one.
I recently got my first, a Yoshihiro gyuto for just under $200. It's stainless not carbon which I'm fine with since I plan to buy more now that I know I like the feel and look.
These blades seem to be like art which brings us more art. Unique, every piece.
"Why Everything Made in Japan is Expensive"
.
Why not.
Look at world
🇯🇵
🇬🇧
Same
🇺🇸
🇨🇳
Same
🤣🤣🤣
🇮🇳🙈🙉🙊
@@yebolact2918 wait what wdym???
Because they believe in being authentic and quality on like China 🙄
@@emilianchux5789 Right, you mean as qualitative as Takata airbag. lol
Because Japan people overestimate themselves
Jokes aside f**king people, can we just appreciate the blacksmiths of those beautiful and perfect knives?
Jokes are serious problem
There is nothing perfect about them.
Those knives are works of art. I'd love to have a few.
The fact he realized things tend to stick to knives when their flat and made it textured just shows he likes what he does and he’s trying to help benefit chef’s and all that jazz
I am seriously concerned they don’t have any sort of hearing protection. PPE
These knives are just gorgeous, I always wanted one.
Beautiful. It makes these dedicated artists to sacrifice their own passion and make this family tradition their carrier and passion is even more beautiful.
The subtitles leave out a lot at 9:22 where he's actually being really polite and apologetic about the wait time. I have nothing but respect for these artists.
Agree! He says, “Hontouni moushiwake nai...ni nen han toka...sono kurai matte itadaita kata mo uraremasu”
meaning he’s sorry people had to wait for 2 and a half years
And I can’t really speak Japanese well at all (I noticed him being apologetic) , but this dude speaks like 50% slower than most people speaking Japanese. He just strikes me as “cool, calm, and collected.”
You know its expensive when the word 'soul' is used to describe the product.
Except they say this about anything.
What if he does it so much he runs out of “soul”, it creates a no-life xd
I wonder if every government contract stipulates "it must put your soul into it".
@@kiriedawa nice pun
@@walkelftexasranger because it’s cultural. They believe in excellency and act on it.
This is one of the nice parts of humanity - the love for the tools we create
Anything Japanese :
1) Expensive
2) top notch quality
3) requires 10+ years of practice
4) him, his dad, his grandpa, great grandpa had been doing this..
5) limited stock
When u actually hear the term "made in Japan" its actually means "mastered for several years"🤣
@eioshen boboi but the best is reserved for one. So do you fight for the best place leaving your life behind or do You live your Life knowing you did your best.
@@surajprakash6267 that's highly philosophical...
@@yardenfrank357 bruh 😂. Dont mind me just trying to act cool here 😁
@@surajprakash6267 knowing that you done your best in life means that you fought for the best.
Your contradicting your self
@@user-od8ck5uk7s i meant doing best to live not at some work. Since noone is best at life you can give your best at life.
Of cource i would be contradicting myself if i said doing best at some profession or something.
I don't think he makes that much money considering the output of this workshop but the fact that he is so passionate about his craft really moves me.
They sell every single knife they make all over the world and he is known to all professional chefs.Its like the wet dream of the cook to have a knife like that...heck,even I want one so bad but I never cook :))
😏
my guy sells a knife for 6k a pop ? look at the factory equipment dude makes bank
each knife can take a week to make but a single smith can make a hundred blades in a day with that equipment. most of the time is going to be in heating and cooling and waiting for glue and varnish to dry.... considering most of the knives are over 200CAD he probably makes 10 grand a day atleast....
He has never failed to sell a knife the moment he completes making one. That is why he has a waitlist that is years long. And he is making as much as 6k per knife.
I love how he did the sound effect for hammering the blade while talking about the texture
They are absolutely beautiful knives. Amazing craftsmanship.
Everyone else: Ordinary household kitchen tool.
Japan: Sacred object, takes decades of mastery to forge one.
Epic
thats why japan is the best. they respect everything around them. except over working their employees.
@@phatkok2932 and raping/cheating/ bullying etc.
@@lockheart4425 add scamming, dirty, sh1tting on the streets, terrible food and you will have India.
@@lockheart4425 pretty sure they have one of the lowest crime rates in the world. (They do have other problems tho like high suicide rates lol)
"I wanted to become a rock singer" - and now 8M people are watching him make knives, probably more than any rock singer would have at a concert. What a legend.
and since it looks like youtube decided to put this video in a bunch of peoples recommendations (at least thats what happen to me), its over 10M now and could possibly be even more
You probably meant "now he has lore fans around the world than the average singer". This is just one video but he does have people of reknowed talent praising his work which is more than many singers get.
Music videos on UA-cam literally have billions of views.
wah wah slow down there mate
14M now
bought those over 16 years ago still has it literally mind blowing
I admire people with these skills.
Japanese people really just pour their heart and soul into anything they make, and make it a form of art. Would definitely love to visit japan some day and experience a bit if its tradition.
Indeed just like a Nissan Nismo GT-R , every gearbox is handmade with the engine .
Quality is not specifically born within any arbitrary borders. This level of passion and craftsmanship can be found everywhere, if you're willing to look (and pay) for it.
Just a few generations ago "made in Japan" was mocked in much the same way "made in China" is now, yet some of the world's absolute best factory made folding knives are coming from Chinese manufacturers.
@@CNYKnifeNerd nah. Quality is a cultural value that some societies really hold dear. Languages have words for concepts it takes us a sentence to explain in English, like hygge or schadenfreude, haute or kaizen.
The reason for mocking 'made in Japan' was mostly racism and leftover postwar resentment.
@@sauerkrautjr No, it was because it was a bunch of cheap, low quality shit. It had nothing to do with racism or war resentment. They later recognized this issue and made a concentrated effort to improve the quality of production and manufacturing and thereby remove the stigma of "Made in Japan." Which is to their credit. Denying that they ever made low quality products is just you as a weaboo trying to rewrite history.
Srsly man just look at all those doujins. Just too good
I bought a knife like this in Kyoto. It was from a small family-owned shop on a quiet street, and the owner sharpened knives on a wheel at the front. The knives were all strikingly beautiful, with various shades of rippled steel and raw wooden handles; as much ornaments to behold as instruments to slice with. The owner helped me choose a knife (I know nothing) and I watched as he sharpened it at the front. Afterward, he sliced some paper to demonstrate-it glided through like a shark fin through still water. He asked me my name, then chiseled it in Japanese characters into the side of the blade before wrapping it carefully in a black box with manila paper.
This was a couple of years ago; I still use the knife every single day. I don't sharpen it often enough, so its edge isn't what it was-it no longer effortlessly makes paper out of tomatoes-but I cherish my Japanese chef's knife, and it's something I'll keep for a very long time.
I can't tell if this is a personal experience or a paragraph straight out of a novel
I would encourage you to seek out a high end knife shop and have it professionally sharpened. It won't cost much and will make it preform like new.
Come back again and get a nice whetstone and time with a chef to learn how to sharpen your knife!
Another commenter said that good knives retain their sharp edge for a long time, so how come yours isn’t sharp anymore?
@@dewilew2137 reatain a sharp edge doesn't means retain it for ever. Everything that has an edge one day will loose it. The point is the amount of work a japanese knife can endure before loosing the sharpness.
I hope they find the perfect successor to take over to keep this tradition and craftsmanship alive! To many traditional crafts are rare or going extinct, pls keep them alive!
The world of knife making is very complex. This video barely scratches the surface of what goes onto knives and science and skill behind making it.
thing: *exists*
Japan: somehow manages to make the best and most expensive of its kind
In a world where competition from lower cost places it is essential to make unique luxury products to survive.
@@johnl.7754 it's called shintoism ⛩... In essence, meditation through repeating the same action over and over again until you've distilled the essence of it and reach something resembling perfection, a form of spirituality through doing... no wonder Japan never bothered with abrahamic religions.
Overpopulation: exist
Japan: can’t manage it
"when you're good at something, never doing it for free" -joker-
*or cheap. If i may adding more context
Add apple logo there...
Why are Japanese masters at everything it's unreal. They give their passion and soul to everything they do.
Japanese will be considered being the masters at everything after they start censoring their jav.
@@kringeeeee8569 jav??
Japanese even take years of training for breathing to able using hamon
just what they have a preference to craft, some of the best handtools in the world are made in America.
I mean a lot of it is simply good marketing.
A ARTE JAPONESA TEM A PERFEIÇÃO EM CADA DETALHE, ELES FAZEM TUDO COM AMOR.
Japan is one of the most interesting country on the planet for sure... I just hope I can visit before I die... 🥺
did u die yet?
dont mean to be mean :3
I don't want u to die :3
When a place gets nuked twice it's probably gonna be unique.
@@Hotobu it was unique before
Watching japanese craftsmanship gives an another type of mental peace, it's like meditation. The flow they have while working is surreal.
Are you suggesting that not all races are the same?! ....😂 Just messing with you. Yes, the Japanese are very skilled people and have incredible craftsmanship. Long live Japan.
@@TheCowby cringe
@@emreyigit4122 crenge
The Rising Sun...
@@emreyigit4122 gring
Basically, you’re not paying for material, you’re paying for the labour when buying these knives, and the complexity that’s being put in.
you're paying for this ratio
You are everywhere
And also for the metal itself, especially when there’s Damasco, and of course for the handle, usually in rare and precious woods
@@calenkutrubes7404 twitter user
@@tommasoterzano5180 damascus is not a type of metal bruh, it s the technique that makes it special
Steel knife masters are so so proud of them self, indeed very intense and love love what they doing. So much respect ✊🏼
If I was a Japanese fugu chef and my patron’s lives depended on the precision and quality of my work, I can definitely picture wanting a knife as precise and expensive as these.
Imagine if this guy started making swords.
Deadly dangerous weapon
Hattori hanzo
Yukando
But if you listen to the video, that is exactly where he started.
Then Like the chef said....ppl will be shine after they will be chopped off
Just to be clear, a knife being sharp doesn't make it good, it's how long it retains it's edge. That's what so special about these knives. You could sharpen raw iron to the same degree, but these knives hold that edge so well that it's astonishing.
That's true, it's like how a few katana had a hardness of 75 rockwell. They keep their sharpness very well, and instead of breaking they bend, like explained in the video.
And there is also a neat thing about antique Brittish sabers that is quite close to this level of knife-making: Their military swords were subjected to VERY extreme testing, from their elasticity to their edge retention. Some swords were such good springs that thy coud be bent nearly 90º and return to their original shape.
If you're interested in history and sword videos, Scholagladiatoria has very good ones about katanas and other antique swords!
Yep you guys get it about the higher the Rockwell number, but with that it can also be more brittle and Chip more easily... Although, none of my Japanese Customs have ever chipped because I don't chop hard foods/objects with them...
I do not own swords- I am only speaking about kitchen blades and modern folding knives.
Japanese Chef knives are incredible in Damascus Etc, but they will NOT retain their razor edges as long as a supersteels like in M390 or 20cv, CTS-204P Maxamet, Vanax Superclean, Magnacut, S90/110v ( there are several other super-steels with crazy long edge retention also) ..
so does Japanese Damascus have the longest Edge retention out there as the video implied? Heck no...
Do they hold their edges longer than 90% of knives out there when properly sharpened to a razor edge? Yes!
Although Edge retention is one of the main factors for me, I understand there are many other factors besides just Edge retention. Like the balance and craftsmanship that make me prefer my Japanese damascus customs over the M390 that actually holds the razor edge longer in the kitchen..
The Japanese dedicate their lives to their craft it's a very beautiful thing! Works of art and Dedication
That's only partly true, iron would be very very very difficult to sharpen to the same degree as high quality steel is, sharpness comes down to technique, and retaining an edge is very important, but its also a determining factor in how it cuts so the two in a way are quite intertwined. However, the sharpness and how well a blade cuts are down to the maker, and using good steel allows that easier.
eh. Shirogami sharpens fairly easily, it doesn't retain an edge like sintered steels. Hap40/SLD/etc absolutely dwarf mainbrand hitachi steels in terms of edge retention. Aogami & aogami super are both pretty hard and retain a nice edge through light abuse, they're also easy to sharpen with no carbides. Getting a knife with superior steel to your typical "japanese" steels for cheaper isn't extremely hard, just takes a tiny amount of research. Most people couldn't tell a properly treated VG10 from aogami anyways, much less some chinese 8Cr16MoV.
That's just nonsense you heard from "Shadveristy" but none of it is true, Iron does not have the properties fit to create the geometry which gives birth to a super sharp blade. Sharpness is relative, an axe is sharp for cutting wood, but is absolutely terrible at slicing or piercing cuts. Its the blade geometry, grind and finish that determines how a blade cuts, and how sharp it is for cutting said application.
Not only is it sharp, it's hella gorgeous; that Damascus design is top notch👌❤️
I bought one of these as my first sushi knife for my job and I really couldn't be happier. My mentor then passed on his Sakai to me to use, but I'll never forget the first cut on takamura
Every japanese master ive seen.
"Spent 37 years, 45 years, this is the 8th generation"
Now thats dedication..👍
Their culture is based on an ancient discipline, of using the least amount of effort, to dismember, disembowel & decapitate their adversary, & the 137 swinging swords behind him...whilst not spilling a single drop of their precious tea! (see 18 generations of Japanese Tea Masters, in next month's video)
Or just a load of shit to sell it overpriced.
@@corsegerspwnd Never held one..So who am i to judge??
@Bwahaha hahaha hey i am snot stating it's that bad.. Just making clear this video is more like a commercial.
In every knife over 900$, there is one Chef’s soul sealed in the knife.
And it is eternally screaming
@@Vinzmannn That makes them even better.
The Chef in the knife: WHY ARE YOU DRAINING THE GREASE! WAIT WHY ARE YOU NOW WASHING THE MEAT WITH WATER!? NO DONT BREAK THE PASTA! AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
*sad $899 knife noise*
And if you break it you release the soul from its purgatory
The Japanese just take everything to a whole new level.
We wanted a universal knife in the kitchen that looks good and at the same time can be used without having to use huge sums of money. This knife is visually a real treat and actually can be used well in daily operation. The leather cover is nice when something is to be cooked in the garden - we consider it an addition. Highly recommend buying from Almazan Knives.
I am always intrigued by Japan's society and culture, especially how they have been able to preserve traditions and be simultaneously updated with the latest tech and excelling at it.
So true....
All our traditions have nearly been destroyed.
Now we Indians are dead and destroyed civilization.
japan op
high iq
japan the best!
@@nischaymiglani2617 please say "all our" not our all. Sorry if it comes as a police grammar to you. Just do us a favor please. Thank you.
I've read this "our all" from you guys so many times that I have the urge to correct it already.
*me*
Feels bored to study still for 1 full minute.
*Also me *
Watches a whole documentary about knives.
Atleast it entertaining than a school book 🙃
It takes years to master the "art of studying" , if you do, in sometime you are professor of the "Feynman kind"
me also...I have exam this week and I'm watching knifes story
I have several of the coveted original vintage Ginsu Knifes from the early 80's!!! The one that cuts through a tennis shoe, aluminum can and still cuts a tomato! They came one each or a small set for very reasonable money back in the day! Everybody talked about the Ginsu! Late night infomercials sold millions of these bad boys!!!
It should be “why are Bellingham Washington chef knives so expensive?”, Bob Kramer is the man!
Made in Japan: lasts a lifetime or for generations
Made in China : lasts 10 minutes
Made in Japan: thousands of dollars
Made in China: 2 dollars
@@syrehn7684 chinese it is then😂
@@syrehn7684 exactly
@@syrehn7684 you mean 2 cents
You get what you pay for.
Simple as that.
"Our most expensive knife sold for 6900$"
*nice*
why not 6969 XD
@@ScientificKarwasara I wouldn’t mind paying the extra $69 hehe
@@darxlord5798 or extra $42.0 😎😎
@@nasuegaming1255 You mean $46? Or $34?
@@ShinCadian27th I mean I will add an Extra $42.0 to a $6900 knife to form $6942.0
I have so many. Such fun to use. The precision, and speed, is next to none.
out of all videos i watched in this channel he is the one that im convinces is the best of his skill, he speaks like a real master, most of guys in this videos are really good at what they do, like real good, but this is in another level, he is a true master if his craft. (i assume this just by the way he talks)
Japan has such high-quality everything because of how much dedication and passion they have in everything they do.
It’s mostly because of their work ethics. At Japan, work is prioritised before family.
Wagyu beef, musk melon, koi fish
@ㅤㅤღنورღ woah dude, dark
@ㅤㅤღنورღ
Wow, history exist. Shocking.
@ㅤㅤღنورღ Unit 731, Nanking massacre
Probably why professional Japanese cuisine plating is so pretty.
You need another decade to learn it
Start a "damn" trend because why not :)
@@chrono-glitchwaterlily8776 damn
@@chrono-glitchwaterlily8776 damn
@@chrono-glitchwaterlily8776 damn
@@chrono-glitchwaterlily8776 damn
Great video!
Terakazu seems to be saying that heat treatment is just as important as hammering, as he says at 2:14 that the second most important parts are "鍛造（Tanzou）", "焼き入れ（Yaki-ire）" .
I’m truly impressed by their dedication and craftsmanship. Pure art.
Answer: Because they’re really good.
No, the correct answer is: Marketing
The video name isn't even a question :/
the knifeman says hollow steel is not suitable for thick western foods these types are for thinly sliced jp. foods,our chefs dont have them except specialist cutting.
@@rohittkrr indeed
@@lukefisher5352 how old are you
I’ve always loved Japanese products as the manufacturers put their all towards making a superior product, the precision always amazes me.
Big fan of Toyota and now Lexus. We've had 3 and they never see the inside of a mechanic's shop except for routine maintenance such as oil changes. Built well.
Same with forged golf clubs. Absolute perfection
@@Robin-xt7yo
yeah, my ford suvs are in the ford shop like 1-2 times a year, should've bought toyota, cheaper and sturdier. Even terrorists uses them! LOL
Learn to love China products.
CoronaS MonkaS
@@Robin-xt7yo qq
One of my friend once bought a Takamura's chef knife and send it over to me in a package. Seriously, that thing was so sharp that even inside of the packaging bubble wrap it cut through and made it to the outside layer. Damn though.
True professional, Japanese work ethic unmatchable
It’s to bad that a lot of craftsmanship like this is disappearing people who are proud of the products they make.
@@iago4281 That Just Make Them More Costly, Cause People Don't Buy This Kind Of Craftsmanship So Often It Starts To Disappear Through The Years
@@iago4281 they also have knifes for two hundred bucks i am not rich I understand price limits who can buy even one knife. When you buy one you’re not just buying a useful tool your buying it’s history.
@@JorgePerez-gj2iq I mean if it means even my grandchildren can use it then sure I’ll pay whatever. Love the idea of leaving something behind.
@@iago4281 that's the custom made one. The one's that aren't custom made is still expensive but I think it won't reach that much tho.
@@JorgePerez-gj2iq ..but uhm.. history won't slice my bread
Like = gay
Maybe..
Maybe because its not the real secret.
He uses a similar technique that blacksmiths use to make japanese katanas and oh boy you dont mass produce japanese katanas 😂😂
It's cool as crap that the technique that artisans used to make man-killing katanas are being used to make incredibly made knives. It's both useful for our current world and still keeps the traditional techniques of the past
@@gabrielangelo5937 it took me 3 months to make one with my uncle
Seki City is also the center of knife making in Japan.
If you can't wait for one of these knives, grab yourself a Yaxell or a Miyabi.
Choose your core: VG10, SG2, or ZDP189.
I know a dude who owns one of these, I chopped vegetables with it once and it was so sharp that I was done with everything in a matter of minutes. It retained its edge all the way till the end.