i must say, as a knife maker you’re like my ultimate role model but adding this level of care and production and story into your content is really so special. every time you release a video i watch like 2-4 times immediately
@ i totally understand the sentiment here just because forging is super cool and looks awesome, but even for makers who forge, the majority of the time is ultimately spent on the grinder. that’s where the interaction between what you’re cutting and you actually meet and being able to produce something that cuts like that is nothing short of miraculous. i’ve done stock removal and forging for nearly 5 years now and i’m telling you i’ve never had something cut as effortlessly as these knives no matter what i’m doing. not everyone is a blacksmith but that doesn’t make what they do any less of an art form or any less impressive to me (even though forging is really cool and fun)
For anyone wondering about "food release", since it didn't end up being explained: It describes a knife's ability to prevent food from sticking to the blade while cutting. Different blade geometries, grinds and surface finishes offer varying degrees of food release. Potatoes are a great item to test this with, since their high starch content gives them a tendency to stick to the blade. Great video, as always!
@@dominickhadaroo4399 Technique can help this a lot. Try a sliding cut, it gives the slice you're cutting more time to get around the knife and touch the main piece, giving you some static friction and helping to pull the food off the blade. Also edge geometry is big, a hollow ground knife will stick least of all, but I personally don't like that type of edge.
I am looking forward to hearing back from you on what you think of this episode! Every episode is different, they touch up on different emotions because we get to know chefs with different philosophies and experiences. Its been an amazing journey so far. While being a "content creator" for UA-cam is not my full Time job, a dream would be to travel and meet not just Michelin chefs or celebrity chefs but individuals from the entire spectrum of the kitchen brigade that have a story to share. and maybe... just maybe, offering them a knife that pays tribute to their dedication. Thank you for watching!
Thank you for sharing so many wonderful stories on your channel. I’ve been here since your second UA-cam video & each knife you create/film is informative, interesting, & well edited. I love the new journey you take us on in each video. Can’t wait to watch the channel grow even more! Cheers from Guam! ❤
Is there an opportunity for someone like me to learn from you? I wish you could do that. i will come to on my own expenses and time where i live. Creating knives and swords is forbidden, so if i am going to learn from you, which is a great honour, i will be a blacksmith teached by you and the 1st in my counrty
Most of the specialty builds I do for chefs end up being shelf queens despite the fact that it was made for being commercially punished as a blade, it’s both gratifying and disappointing, bakersforge billets are the bom, also beautiful build mate!!
This has quickly became one of my favorite channels. There is something special about blending art with purpose that really shines through the moment the master is presented with a masterpiece.
As a chef, I can confirm that everything he said about this business is right on point. If you think you're going to get into this trade and start earning 6 figures fresh out of a culinary school you overpayed for that taught you less than the best chef you'll work for that actually pays you, you're going to be disappointed. The money isn't very good at all for the amount of labor. It's a passion that keeps you doing it. You have to be a little unstable mentally. Neurotypicals don't keep doing it long. Speaking of long, 60 hours is a standard week. What's not long is the life expectancy. The rate of alcoholism, substance abuse, and divorce is one of the highest of all industries. You WILL WORK EVERY SINGLE HOLIDAY. You do it because you love food. Because you love people eating YOUR FOOD. Enough to dedicate more time to it than you do your own family and likely make less than all the other successful people in it. Want to own your own restaurant? Cool! 70% of them fail in the first 5 years. More than half of those before the end of year 2. How much does it cost? Well, the average good commercial dishwasher is $14,000.00. Then you have to pay a person to operate it. That might give you an idea. A million dollars goes pretty quick on a new fine dining establishment. This business is HARD. IT'S A LONG, STRESSFUL, BACK-BREAKING DAY IN A HOT KITCHEN. If ANY of that sounds like you wouldn't want to do it long, just stop before you delay your inevitable permanent career path. Still sound like it's worth it to cook for a living? See you in the kitchen Tuesday morning at 7am.
That's a very honest confirmation. I would never wanna do it, but thanks. I have worked 300h months underpaid though, just in a different field of work😂.
@Psyt0s It is at times. I'm frankly over it after 30 years in and out of it. I burn out after a couple to a few years and do something else(that usually pays more and is way less stressful and allows a better life schedule) and then find myself back in a kitchen after awhile. It's art to me and I get a lot of joy knowing I'm making people happy while also filling their stomachs. It gives a sense of purpose making other people's lives more enjoyable.
True but he also says that it’s important to spend time away from the restaurant to take care of yourself. The best food comes from happy chefs. I knew coming out of culinary school that I’d be working insane hours for not enough money, and I was okay with that because I knew I didn’t want to stay in restaurants forever. There are other ways to cook for a living that aren’t working the line at a restaurant. It definitely is not for everybody- but cooking can be.
You've easily become one of my favorite knife makers on UA-cam. I love the story telling talking about each chef and how you come up with a knife for them. I can't wait for more videos.
It looks fun to me but how good can one of these actually be.. no handforged by a japanese master craftsman.. who makes these every day and has been for 50 years.. probably stil a cool knife though.
every single episode continues to suprise me more and more, these are some genuine masterpieces of artwork that have meaning and an amazing story attached to it
Will copper damascus be proper for food preparation, especially given acidic foods like tomatoes? The knife looks amazing, but may have sacrificed quite a bit of hardness, durability and corrosion resistance by incorporating copper in the mix
@@matsbartram7642 no, even the bladed portion has streaks of copper, and he states (and shows, see 3:56) he used a billet of this damascus to cut the shape of the blade.
The core material is Damascus so as you grind the bevel, it distances the copper from the edge of the blade. Regarding the concept of chef’s knives made with our Firestorm; the copper has no effect really. Perfectly food safe and will not react to acid in tomatoes as far as we know.
Your work is gorgeous. I am always fascinated when people refine and refine and refine their craft into its own art form. The videos are awesome, the production quality feels like an entire Netflix team is working on it. I pray I am able to get one of your Meraki’s when they drop. It would be beyond an honor to own one. Many of these chefs may be renowned and have Michelin stars, but I think they’re the lucky ones to work with you😉
Absolutely beautiful. More than anything, though, I love how you tell a story. It's not just a knife, it's an extension of the person it's made for--there's context and history to it's design, and a wonderful story of its creation.
I think the best part of your work is how the sheer amount of effort is so cleanly reflected by the reaction and the use of the knives. Chef's know when something is a good tool, and they will never take that for granted. Well done.
I think this is probably my favorite knife you've made so far, and that's saying something! Love your work my friend, both the videos and the knives alike. 10/10! The chef's reactions to how your blades cut always lets me know just how nice that edge profile really is.
Bro the production quality and watchability of your videos are amazing. Getting to know who are these awesome blades are made for and seeing them use and admire them is very satisfacing to watch. Its almost like mini documantaries. Very enjoyable. Also the prettiest chef knife I have seen on yt.
Fantastic video, dude. The editing, the music, seeing chef cook. This is probably my favorite knife so far, not just in it's beauty, but as an amateur home cook, I could see myself using this knife comfortably. I don't know what the technical term for it is, but that razor-sharp point at the end is great. Amazing work, dude 💪Can't wait for future videos! 😄
You deserve so much more attention and subscribers. I have always been fond of kitchen knives and one day hope to own a small collection of this kind of caliber. I impatiently wait for the next upload each time!
I would honestly be really interested in a series where you go bacl to the people you made knifes for, and see how they hold up over time, to get some feedback after long term use. be it the edges or the grip, etc. seeing people be impressed with it when they get it and have a nice reaction is nice and all you know, but in the end, time is the ultimate judge, and if it keeps getting used.
stocked about the editing. Cutter did a fantastic job with rythm, music and chapters. as a filmmaker myself...loved it! knives looks spectacular as well.
You're one of the few guys who I actually activate the bell button. I can't wait to see your next video. The guests are awesome and your storytelling is on another level. You sir are a gentleman and a scholar!
That knife is absolutely gorgeous brother!! You knocked it out of the kitchen with how you just went with the flow of everything and trusted the product you created!
Feels like you love what you do with the extra care and patience to watch the chef work first. Others seem to just make knives for the views from what i've seen.
holy shit bro!!!!!! by far bro you took knife making to a whole new level!!! I love more than anything in this world to see someone like you passionately making things!! I share the same passion working with metal!!! best wishes to you brother!!!!
I must say that I rarely subscribe to channels anymore but as someone who left the restaurant world several years back to work in production and enjoys well-made everyday tools, great story-telling and well-thought out production, you have a talent for merging all of them into creating great visual stories. And for that I must give you kudos as well as clicking the subscribe button ;) I can't wait to see what other stories you have in store!
Love the channel and the idea behind the videos! The quality of the video, in literally every aspect is amazing! The knifes are gorgeous and amazing! I have absolutely subscribed, shared the channel, and will be excitedly awaiting future Majime Chronicles!
Such an absolutely gorgeous knife. I'm not even a chief and i want it for myself. Also i noticed your etching in coffee is quite unique, i haven't seen (and i watch alot of forging channels) anyone really doing that and it's awesome. Bro every video you drop is amazing. Can't wait for the next!
Holy moly! Its one of the days when the youtube algorithm actually works. The video was top notch quallity and the knife was (i know its an over used word) epic.
Brother you have set THE standard for damascus etching. Anytime I deal with damascus I will be doing my best to emulate your process. Won't have copper or bronze inlays (yet) but I'll polish to a near mirror finish then etch. Love your content and have watched it over and over to improve my processes! Thank you.
Ive been making knives for a few years but more recently become hyper focused on the performance side. Working on geometry and grind profiles. Your knife its a technical masterpiece of performance. Subscribed!
As someone trying to become a Michelin star chef that would probably be one of the best moments in my life having someone offer to make me knife that looks that gorgeous
What a beauty. Right from the beginning I know this would be a good one. Recently bought a Katsu 'pocket knife' with a similar shape. Didn't know they existed as kitchen knifes.
Just found your channel, ive been in my journey of learning how to a better cook and finding the beat kitchen tools to best fit me... I also love working with my hands and building stuff for my house kitchen ect... I really enjoyed this video cant wait to see more and go through your channel to see more of your creations... Keep up the awesome work all love no hate...
As an amateur cook with a penchant for exclusive, high-quality knives, I am delighted with this one. The coloring of the metal, silver and bronze, together with the great black handle: top! But a great look doesn't make a great knife - it has to be razor-sharp and be able to hold its sharpness for a long time. I think this work of art can do that, otherwise the knifemaker would not have given it to such a chef.
Hi! We had a really brief back and forth about your thumbnails the other week but I just wanted to say that this one looks like a banger! I’m really hoping it helps the channel pop off!
yes of course! I think after you esharing insight I really thought maybe just go classy! Im not trying to have a trendy thumbnail, they kinda drive me nuts. So because of tour help, I think is good for a start! UA-cam community is awesome!
From the the first i discover your channel i fell in love with your vids when i first watch you even up until now i always hype for your new vid love ya ❤️
Insane colors and the profile looks the part too. I’d the primary bevel hollow too. Mad skills. More than an art knife based on the performance you demonstrated. Honestly I don’t think the chef has enough knife knowledge to appt what you made for him. Nice one
I absolutely love this series/channel you are creating. I was once told that youtube rewards longer format/content. I have no idea I'm no content creator. However if you made these 30-60min with a couple minutes extra ,pre and post knife making you could fill the extra time with footage of the knife creation. We would all watch! Just one random guy's opinion who knows nothing about either content or knife creation. Either way keep up the great work!
i must say, as a knife maker you’re like my ultimate role model but adding this level of care and production and story into your content is really so special. every time you release a video i watch like 2-4 times immediately
It's cool but he just cuts a blank and sharpens it. Not a forge in sight, not trying to be a negative nelly but come on...
@ i totally understand the sentiment here just because forging is super cool and looks awesome, but even for makers who forge, the majority of the time is ultimately spent on the grinder. that’s where the interaction between what you’re cutting and you actually meet and being able to produce something that cuts like that is nothing short of miraculous. i’ve done stock removal and forging for nearly 5 years now and i’m telling you i’ve never had something cut as effortlessly as these knives no matter what i’m doing. not everyone is a blacksmith but that doesn’t make what they do any less of an art form or any less impressive to me (even though forging is really cool and fun)
@ also he does his own heat treatment which lets him perfectly control all the aspects of the steel so he isn’t leaving anything up to chance
For anyone wondering about "food release", since it didn't end up being explained:
It describes a knife's ability to prevent food from sticking to the blade while cutting. Different blade geometries, grinds and surface finishes offer varying degrees of food release. Potatoes are a great item to test this with, since their high starch content gives them a tendency to stick to the blade.
Great video, as always!
Thank you for looking out!
thanks for the explantion i try to hone my knife skills but everything sticking to my knife is so fustrating!
@@dominickhadaroo4399 Technique can help this a lot. Try a sliding cut, it gives the slice you're cutting more time to get around the knife and touch the main piece, giving you some static friction and helping to pull the food off the blade.
Also edge geometry is big, a hollow ground knife will stick least of all, but I personally don't like that type of edge.
Ya Thaanks for the explanation
I am looking forward to hearing back from you on what you think of this episode!
Every episode is different, they touch up on different emotions because we get to know chefs with different philosophies and experiences.
Its been an amazing journey so far.
While being a "content creator" for UA-cam is not my full Time job, a dream would be to travel and meet not just Michelin chefs or celebrity chefs but individuals from the entire spectrum of the kitchen brigade that have a story to share. and maybe... just maybe, offering them a knife that pays tribute to their dedication.
Thank you for watching!
Love that concept.
Thank you for sharing so many wonderful stories on your channel. I’ve been here since your second UA-cam video & each knife you create/film is informative, interesting, & well edited. I love the new journey you take us on in each video.
Can’t wait to watch the channel grow even more!
Cheers from Guam! ❤
Great episode, really nice knife! But.. That copper is not gonna fare well with the acidity in his kitchen. Im sorry. Subscribed tho!
Is there an opportunity for someone like me to learn from you? I wish you could do that. i will come to on my own expenses and time where i live. Creating knives and swords is forbidden, so if i am going to learn from you, which is a great honour, i will be a blacksmith teached by you and the 1st in my counrty
Most of the specialty builds I do for chefs end up being shelf queens despite the fact that it was made for being commercially punished as a blade, it’s both gratifying and disappointing, bakersforge billets are the bom, also beautiful build mate!!
This has quickly became one of my favorite channels. There is something special about blending art with purpose that really shines through the moment the master is presented with a masterpiece.
As a chef, I can confirm that everything he said about this business is right on point. If you think you're going to get into this trade and start earning 6 figures fresh out of a culinary school you overpayed for that taught you less than the best chef you'll work for that actually pays you, you're going to be disappointed. The money isn't very good at all for the amount of labor. It's a passion that keeps you doing it. You have to be a little unstable mentally. Neurotypicals don't keep doing it long. Speaking of long, 60 hours is a standard week. What's not long is the life expectancy. The rate of alcoholism, substance abuse, and divorce is one of the highest of all industries. You WILL WORK EVERY SINGLE HOLIDAY. You do it because you love food. Because you love people eating YOUR FOOD. Enough to dedicate more time to it than you do your own family and likely make less than all the other successful people in it. Want to own your own restaurant? Cool! 70% of them fail in the first 5 years. More than half of those before the end of year 2. How much does it cost? Well, the average good commercial dishwasher is $14,000.00. Then you have to pay a person to operate it. That might give you an idea. A million dollars goes pretty quick on a new fine dining establishment. This business is HARD. IT'S A LONG, STRESSFUL, BACK-BREAKING DAY IN A HOT KITCHEN. If ANY of that sounds like you wouldn't want to do it long, just stop before you delay your inevitable permanent career path. Still sound like it's worth it to cook for a living? See you in the kitchen Tuesday morning at 7am.
That's a very honest confirmation.
I would never wanna do it, but thanks.
I have worked 300h months underpaid though, just in a different field of work😂.
No thanks!!! sounds like a nightmare!
@Psyt0s It is at times. I'm frankly over it after 30 years in and out of it. I burn out after a couple to a few years and do something else(that usually pays more and is way less stressful and allows a better life schedule) and then find myself back in a kitchen after awhile. It's art to me and I get a lot of joy knowing I'm making people happy while also filling their stomachs. It gives a sense of purpose making other people's lives more enjoyable.
@@RecycledSoul Its easy for me to say whet I said without the context of your life! I am sorry, keep up the amazing work, your knifes are beautiful.
True but he also says that it’s important to spend time away from the restaurant to take care of yourself. The best food comes from happy chefs. I knew coming out of culinary school that I’d be working insane hours for not enough money, and I was okay with that because I knew I didn’t want to stay in restaurants forever. There are other ways to cook for a living that aren’t working the line at a restaurant. It definitely is not for everybody- but cooking can be.
You've easily become one of my favorite knife makers on UA-cam. I love the story telling talking about each chef and how you come up with a knife for them. I can't wait for more videos.
It looks fun to me but how good can one of these actually be.. no handforged by a japanese master craftsman.. who makes these every day and has been for 50 years.. probably stil a cool knife though.
My favourite part of these videos is the pure unadulterated joyful reaction the chefs have when they cut for the first time
The videography and music choice was amazing in this video. The knife was so cool, and just the video itself was amazing. Kick ass channel dude
You made a piece of art for an artist
Thank you Alex!
This is litteraly prettiest knife i have ever seen like this and the red black and gray combination and shape of the knife is crazy
every single episode continues to suprise me more and more, these are some genuine masterpieces of artwork that have meaning and an amazing story attached to it
Will copper damascus be proper for food preparation, especially given acidic foods like tomatoes?
The knife looks amazing, but may have sacrificed quite a bit of hardness, durability and corrosion resistance by incorporating copper in the mix
it looks like the knife has a core steel of harder damascus, and a cladding (san mai/folded over steel) of copper damascus
@@matsbartram7642 no, even the bladed portion has streaks of copper, and he states (and shows, see 3:56) he used a billet of this damascus to cut the shape of the blade.
That was also my first thought, who would want copper on the edge of a knife? looks awesome but copper is soft.
The core material is Damascus so as you grind the bevel, it distances the copper from the edge of the blade. Regarding the concept of chef’s knives made with our Firestorm; the copper has no effect really. Perfectly food safe and will not react to acid in tomatoes as far as we know.
The production on these videos is insane. Im fully convinced this channel will blow up. And deservedly so. Much love ❤
Can't wait for your channel to blow up, man. The art you're making is absolutely incredible!
I can’t wait for the next episode, these videos are amazing.
Your work is gorgeous. I am always fascinated when people refine and refine and refine their craft into its own art form. The videos are awesome, the production quality feels like an entire Netflix team is working on it. I pray I am able to get one of your Meraki’s when they drop. It would be beyond an honor to own one. Many of these chefs may be renowned and have Michelin stars, but I think they’re the lucky ones to work with you😉
thank you for the kind words!
Absolutely beautiful.
More than anything, though, I love how you tell a story. It's not just a knife, it's an extension of the person it's made for--there's context and history to it's design, and a wonderful story of its creation.
thank you my friend!
Idk why but the look of the knife put my mind in a fantasy, historicaly gorgeous era long forgotten by the world ! Great piece sir !
Quality of a channel with millions of subscribers. Amazing
totally agree !
great storytelling! every video is better and better
I think the best part of your work is how the sheer amount of effort is so cleanly reflected by the reaction and the use of the knives. Chef's know when something is a good tool, and they will never take that for granted. Well done.
super underrated channel! I would've thought you had at least a million subs... love the video!
I think this is probably my favorite knife you've made so far, and that's saying something! Love your work my friend, both the videos and the knives alike. 10/10! The chef's reactions to how your blades cut always lets me know just how nice that edge profile really is.
Darn,you did it again.... All emotional. Tears in my eyes and sniving.😢 But also with a huge smile. Thank you❤
Bro the production quality and watchability of your videos are amazing. Getting to know who are these awesome blades are made for and seeing them use and admire them is very satisfacing to watch. Its almost like mini documantaries. Very enjoyable. Also the prettiest chef knife I have seen on yt.
Fantastic video, dude. The editing, the music, seeing chef cook. This is probably my favorite knife so far, not just in it's beauty, but as an amateur home cook, I could see myself using this knife comfortably. I don't know what the technical term for it is, but that razor-sharp point at the end is great. Amazing work, dude 💪Can't wait for future videos! 😄
@@huntakilla1234 the sharp point from the spine to tip is called “K tip”
Thank you for watching and the kind words!
You deserve so much more attention and subscribers. I have always been fond of kitchen knives and one day hope to own a small collection of this kind of caliber. I impatiently wait for the next upload each time!
i kinda check every week if there new upload.. im so excited about this one
That's has quickly become my favorite UA-cam channel
I would honestly be really interested in a series where you go bacl to the people you made knifes for, and see how they hold up over time, to get some feedback after long term use. be it the edges or the grip, etc. seeing people be impressed with it when they get it and have a nice reaction is nice and all you know, but in the end, time is the ultimate judge, and if it keeps getting used.
stocked about the editing. Cutter did a fantastic job with rythm, music and chapters. as a filmmaker myself...loved it! knives looks spectacular as well.
thanks I did it all myself! learned on UA-cam how to do everything. if you ever have tips please share!
@ dude your storytelling is superbe. Nothing to add. All the best from germany!
Finally a new episode. Been waiting for so long since the last one.
You're one of the few guys who I actually activate the bell button. I can't wait to see your next video. The guests are awesome and your storytelling is on another level. You sir are a gentleman and a scholar!
That knife is absolutely gorgeous brother!! You knocked it out of the kitchen with how you just went with the flow of everything and trusted the product you created!
i love how you make everything by hand. true craftsmanship right there. instantly a fan here bro. looking forward for more videos
this series is one of my favorite on YT right now.
Every episode makes me want to see more and more. These are so well done and the knifes are extremely beautiful pieces.
Feels like you love what you do with the extra care and patience to watch the chef work first. Others seem to just make knives for the views from what i've seen.
holy shit bro!!!!!! by far bro you took knife making to a whole new level!!! I love more than anything in this world to see someone like you passionately making things!! I share the same passion working with metal!!! best wishes to you brother!!!!
The art, the story, the production, absolutely beautiful!
I must say that I rarely subscribe to channels anymore but as someone who left the restaurant world several years back to work in production and enjoys well-made everyday tools, great story-telling and well-thought out production, you have a talent for merging all of them into creating great visual stories. And for that I must give you kudos as well as clicking the subscribe button ;)
I can't wait to see what other stories you have in store!
@@1___1-y6t this comment made my day. Thank you
Im hooked on your videos. Your a true craftsman and your work is beautiful. Cant wait to watch your channel blow up.
Finally a new video!!! Have been checking daily for a new one. Great work
Thank you!
Love the channel and the idea behind the videos! The quality of the video, in literally every aspect is amazing! The knifes are gorgeous and amazing! I have absolutely subscribed, shared the channel, and will be excitedly awaiting future Majime Chronicles!
@@Bonfree24 appreciate your support!
Every knife in each episode is a masterpiece a masterpiece of it own.
Just awesome, I needed that video for inspiration and mental health! Cheers man!,
I just can't get enough of these videos!!!
No words can describe how that knife looks ! The best knife design I have seen!
This is one of my favorite channels. The quality is amazing and the content is just inspiring. Its soo good!!! Hope you keep up the good work!! :3
First time i see your content. Not only was the knife absolutely stunning. I love the way you tell the story and edit your videos. Im staying
So glad I found this channel!
Such an absolutely gorgeous knife. I'm not even a chief and i want it for myself. Also i noticed your etching in coffee is quite unique, i haven't seen (and i watch alot of forging channels) anyone really doing that and it's awesome. Bro every video you drop is amazing. Can't wait for the next!
Will Stelter and Alec Steele have been coffee etching for years
Just discovered this channel. Combines my passions of cooking with knives. Awesome!!
An absolutely stunning creation! Loved watching the process. Never seen one so beautiful as this. Just...wow dude.
Holy moly! Its one of the days when the youtube algorithm actually works. The video was top notch quallity and the knife was (i know its an over used word) epic.
The quality of the production is GORGEOUS !
Stunning work. Simply incredible.
Been here since day one loving the way each video has improved in production and quality ❤
algorithm, do your job! this channel deserves millions of subs easily!
Man you deserve way for subs n recognition but hope you make it big man your work is pure art
Your video and knife making quality show your attention to detail and striving for mastery. Keep up the good work.
Brother you have set THE standard for damascus etching. Anytime I deal with damascus I will be doing my best to emulate your process. Won't have copper or bronze inlays (yet) but I'll polish to a near mirror finish then etch.
Love your content and have watched it over and over to improve my processes! Thank you.
Ive been making knives for a few years but more recently become hyper focused on the performance side. Working on geometry and grind profiles. Your knife its a technical masterpiece of performance. Subscribed!
Watching your videos has a very calming effect, good stuff
Again a Masterpiece, greetings from Germany. Love your content. Cant wait to see your next Episode!
The copper damaskis looks sooooo cool. I'm doing a hatched with some TIG weld inlayed copper. I might try a knife someday. Fun projects.
As someone trying to become a Michelin star chef that would probably be one of the best moments in my life having someone offer to make me knife that looks that gorgeous
YES! Been waiting for this to drop
You create such beautiful knives every time. They look more like an art piece than a kitchen tool.
I've watched a lot of knife maker videos and that is one of the most beautiful knives I've seen. I'm not a chef and I want one.
What a beauty. Right from the beginning I know this would be a good one. Recently bought a Katsu 'pocket knife' with a similar shape. Didn't know they existed as kitchen knifes.
Dude this one was so good. Chef Kane is quite the beast in the kitchen
@@SausieBoi he is! And honestly it was so great to get to know him.
Just found your channel, ive been in my journey of learning how to a better cook and finding the beat kitchen tools to best fit me...
I also love working with my hands and building stuff for my house kitchen ect...
I really enjoyed this video cant wait to see more and go through your channel to see more of your creations...
Keep up the awesome work all love no hate...
As an amateur cook with a penchant for exclusive, high-quality knives, I am delighted with this one. The coloring of the metal, silver and bronze, together with the great black handle: top! But a great look doesn't make a great knife - it has to be razor-sharp and be able to hold its sharpness for a long time. I think this work of art can do that, otherwise the knifemaker would not have given it to such a chef.
Subscribed man, your skill and taste is absolute topnotch.
Just stumbled on your channel and wow. Great concept - look forward to your future works.
really enjoyed the watch. lovely knife
These videos are amazing! I love the quality and then the knife! omg
Fun episode. Hope your still enjoying your time doing them! Cheers
first video of yours ive ever watched and it was amazing!! super talented and keep it up!! (cant wait to binge through ur others)
Hi! We had a really brief back and forth about your thumbnails the other week but I just wanted to say that this one looks like a banger! I’m really hoping it helps the channel pop off!
yes of course! I think after you esharing insight I really thought maybe just go classy!
Im not trying to have a trendy thumbnail, they kinda drive me nuts.
So because of tour help, I think is good for a start!
UA-cam community is awesome!
@@TheMajimeChroniclesgot a chance to watch the vid, content is amazing as always!!! Keep it up!
Awesome production! Well done.
Unbelievable job in this video. Appreciated all aspects
From the the first i discover your channel i fell in love with your vids when i first watch you even up until now i always hype for your new vid love ya ❤️
Just found your channel, I am obsessed!
wonderful episode as always brother - very dope!
Your craft has only one name dear Sir: ART!!! ❤
Make more videos!! We love them!!
Another amazing video! The knife was incredible as always
Insane colors and the profile looks the part too. I’d the primary bevel hollow too. Mad skills. More than an art knife based on the performance you demonstrated. Honestly I don’t think the chef has enough knife knowledge to appt what you made for him. Nice one
Every chef in every restaurant in the book is a "Michelin Chef."
Absolutely amazing every time!! This work of art really rocks! Such emotions and great video!
The qualety of your videos is amazing....just like your knifes. Keep up the awesome work. Big fan allready!
What an excellent video yet again
That gave me goosebumps at the end.
been waiting for the next episode!!
As always, much quality in the knife and the video!
I absolutely love this series/channel you are creating. I was once told that youtube rewards longer format/content. I have no idea I'm no content creator. However if you made these 30-60min with a couple minutes extra ,pre and post knife making you could fill the extra time with footage of the knife creation. We would all watch! Just one random guy's opinion who knows nothing about either content or knife creation. Either way keep up the great work!
Nice to see a knife maker, pay attention to handle geometry and feel.😮❤
Just WOW,,,, great skills, and on top of that, you're making it look easy.