Adrian Thomas , I call bs , this is all for show for the price they sell their knives for the stamp them from sheet metal. 12 piece set for 191.00 , hand crafted knife like shown here go for 500 for just the one knife.
That smith honestly has one gorgeous hamon! It actually looks like storm clouds rolling in & is easily in the top 5 I have seen & most likely looks even better in person.
the price is more than righteous, for the good quality and hard hours of labour and working for this Katakana Knife !! It will be on your side your whole life, !!
Wow. Such craftsmen. I think that this knife process is one of honor and tradition, not just making a knife. I am glad to see that processes of long ago are still being maintained. I appreciate the dedication. Great video. I wish you success. I hope someday I can make a knife that is worthy of appreciation for its craftsmanship, but it will never be close to this. I would love to see more videos like this, about the process. Thank you for the video.
Japanese knife imports in LA did a demo where they brought in a Japanese craftman and he allowed us to try to do the tang engraving...it is soooo much harder than it looks, and these men make it looks absolutely effortless lol
He is wearing a monpei or hakama made of denim ? Now that's what i love about Japan , absorb anything foreign and make it their own . Sometimes it pisses the fuck out of me , but sometimes like in this case, i think this is hilarious and brilliant . It's like saying , Monpei are convenient to move in , but Denim lasts way longer , and though i like traditional clothing , it looks bteer and cool using denim . Especially with the matching martial art Gi and the Aozome or Japanese indigo dyed Tenugui or head scarf . This one seriously fashion oriented craftsman .
How ever cool it is to watch and seeing the (probably) best knives in the world to come out of it. I cant help to think. Why not incorporate the old technique but using some modern machines to do some of the hard work. Like at 4:00
That’s artwork right there, most modern knives aren’t even remotely close to this tamahgane steel knife The craftsmanship they’ve displayed in forging the knife is world class indeed Respect ✌️
David - One Armed Knifemaker- I think his point is that a lot of work had gone into it, with great attention to detail, when compared to your average $9 kitchen knife from Walmart.
Modern steel is much better. But the reason Japanese swords used to be the best is because the steel was the best available at the time. The curve in it and the hamon /differential hardening.
@@JustinTopp it is more the combination of hard and soft steels, hard in the core and soft outsides, keeps a sharp edge, high carbon steel, and shock resistant outer jacket, low carbon steel or iron.
well this how they made their stuff. it is tradition. one of their selling point. if one don't agree with their techniques then make your own and challenge them. don't rant here. you would not prove anything. why ask some question here if you can google it?
Unless you are a paid professional or a highly enthusiastic amateur chef ( or just rich) should you even consider this knife. It needs serious care and maintenance.
Wet hammer/anvil blows the scale (iron oxide) away as the water gets instantly vaporised by the heat of the metal. Makes life easier for the smith, because you don't want inclusions in the metal.
Watching the process I have the Forged in Fire voices in my head screaming Warped! Cracked! Back to Zero While these gentlemen You dare warp on me? Take this This And this 😂😂😂😂😂😂
I'm just curious, as why you didn't use tamahagane from a certified Tatara? I can imagine price wouldn't be the issue as these knives are worth a lot of money
I am lucky to spend time in this forge He is very proud about the sand mix that he is using The Tamahagane produced for sword is different than what is needed for this knifes. He got many types of sand there and he mix them according to his needs.
Im kinda familiar with how katanas are made, and there is no soft inside hard outside here its just one billet stretched into the blade, there is folding but i dont see where the soft metal inside Shigane vs the hard outside shell Hagane.. am i wrong or this just a Deba knife and not a katana style?
Ken Kennington 9k my guess is that saying it's katana style just means that it is made from tartara, as there would be no benefit from a soft core on something this thin, and would probably have bad effects because of carbon migration
yeah that makes sense, he uses old traditional techniques to get the metal, with the sand and removing the high carbon metal from the bottom of the forge. and the rest is pretty modern. having a soft inside would be pointless for kitchen cutlery.
Yep, there's a lot of BS in expensive kitchen knives. They're not swords; splitting into multiple pieces is not a problem you face with your kitchen knives
It's hyperbole, but I get where it's going - It's marketing hype over something loosely based on the techniques of making katana swords. You've got a core made of high carbon steel, laminated/wrapped by mild steel. People often say the laminate is iron, but that's not the case anymore (people rarely make/use iron these days). Of course the processes of making a sword is a lot more complicated and often involve more layers, but it's very close (which is where the "katana-knife" marketing label comes from). The fact that many swordmakers later became knifemakers in the Edo-Meiji period also played a part. There are some benefits to doing that, even with a kitchen knife. Mono-(carbon)steel knives wouldn't make a good deba because it would break from the impact. The Japanese like their cutting instruments very hard due to the focus on sharpness and edge retention (whereas western knives and swords are generally softer and lower carbon content), so lamination was one of the methods they used to deal with the brittleness of high carbon steels. mikeischangingplaces, this is also why you often get stories of western chefs completely new to Japanese knives chipping or snapping their blades.
When he is hammering the knife why is he contiualy wetting the knife I imagine it's to cool the hammer, but why. To keep the hammers shape or does it matter to the knife?
Like Raymond said about the scale, when you fold the metal you want it to be welded to it self and the surface has to be clean. Steam created by the water helps with the cleaning.
The Japanese make everything an art form. Just imagine the soft millennials giving this ago, they would last 5 minutes and thwn go back to chasing being a UA-cam star.
Ive never seen a smith use so much water on the tools and everything. Do anybody know why they do this? Smithing something cold is usually bad and you want it to stay warm as long as possible, since you cant work it cold.
it was already said but for some extra explanation, it is to remove the scale, and it has 0% to do with the quality of the steel. the scale on its own does not cause any problem but it does if the scale gets thicker at one spot than the other. if you forge a peace of metal with thick and irregular scale you will hammer dents in the steel even if you hit it flat. this means that after forging you have to grind away more metal than necessary to finish the blade. steel made out of a kira (Japanese bloom) is expensive and grinding is a lot of work, hens they rather blast of the scale during forging. lastly, when water vaporizes the steam will form a isolating layer between the steel and the rest of the water so it loses less heat then you would think. at least not that much more then laying the hot steel down on the cold anvil.
+sarsonm years of hard working, skills and methods, just wishing it all of a sudden, when you have another job, dont make you an expert knife maker, just be realistic my friend..
I'm in awe of the precision, hard work, and craftmanship that goes into making these. I hope the knowledge continues.
I really appreciate the craftsmanship these gentlemen put into forging this knife.
Utmost respect from me.
Adrian Thomas , I call bs , this is all for show for the price they sell their knives for the stamp them from sheet metal. 12 piece set for 191.00 , hand crafted knife like shown here go for 500 for just the one knife.
That smith honestly has one gorgeous hamon! It actually looks like storm clouds rolling in & is easily in the top 5 I have seen & most likely looks even better in person.
Did i hear fucking hamon?
amazing craftsmanship, i hope this knowledge and art will never become lost.
I always get a kick out of all the experts argue and peacock over who knows best. It's sometimes more fun to read than the video is to watch.
Keyboard “experts”.
the price is more than righteous, for the good quality and hard hours of labour and working for this Katakana Knife !! It will be on your side your whole life, !!
Wow. Such craftsmen. I think that this knife process is one of honor and tradition, not just making a knife. I am glad to see that processes of long ago are still being maintained. I appreciate the dedication. Great video. I wish you success. I hope someday I can make a knife that is worthy of appreciation for its craftsmanship, but it will never be close to this. I would love to see more videos like this, about the process. Thank you for the video.
Japanese knife imports in LA did a demo where they brought in a Japanese craftman and he allowed us to try to do the tang engraving...it is soooo much harder than it looks, and these men make it looks absolutely effortless lol
I love to see such a beautiful art of knife making is still alive in such a time in life when a lot of the old en ways seam to get lost
0:41 - It becomes "riquid" 😄
Now that's what I call a true Japanese accent
Epic
Shitty wok
He is wearing a monpei or hakama made of denim ? Now that's what i love about Japan , absorb anything foreign and make it their own . Sometimes it pisses the fuck out of me , but sometimes like in this case, i think this is hilarious and brilliant . It's like saying , Monpei are convenient to move in , but Denim lasts way longer , and though i like traditional clothing , it looks bteer and cool using denim . Especially with the matching martial art Gi and the Aozome or Japanese indigo dyed Tenugui or head scarf . This one seriously fashion oriented craftsman .
Amazing craftsmanship, I have been always fascinated by the Japanese culture, I wish I could send my son to Japan to learn these skills.
Super quality japan knives and also the worker are very difficult to make of knives good job Sir well done
beutiful smokey cloud effect.....timeless.
OSHA would be pissed looking at this! I love it!
Its true that these knives last forever, I saw a documentary where the Current Master gets request to sharpen knives his Grandfather made, insane!
Very serious fine workmanship.
How ever cool it is to watch and seeing the (probably) best knives in the world to come out of it. I cant help to think. Why not incorporate the old technique but using some modern machines to do some of the hard work. Like at 4:00
Amezing skill make japanese Knife
I used to look at the prices of a good knife and say "wow what a rip off". Now I know how much effort goes into one of these knives.
That’s artwork right there, most modern knives aren’t even remotely close to this tamahgane steel knife
The craftsmanship they’ve displayed in forging the knife is world class indeed
Respect ✌️
David - One Armed Knifemaker-
I think his point is that a lot of work had gone into it, with great attention to detail, when compared to your average $9 kitchen knife from Walmart.
Modern steel is much better. But the reason Japanese swords used to be the best is because the steel was the best available at the time. The curve in it and the hamon /differential hardening.
@@JustinTopp it is more the combination of hard and soft steels, hard in the core and soft outsides, keeps a sharp edge, high carbon steel, and shock resistant outer jacket, low carbon steel or iron.
Japan quality the best
This is a really good brand! No joke.
Exquisitely unique !
The most impressive thing is that he's doing all this wearing flip flops.
One mistake and his name could change to Noto!!!!
His apron protects him mainly
"MANLY"
He's Asian
4:01 come with me and you'll see a world of pure imagination
See the level of dedication for a kitchen knife...what about other products !
Drain the "riquid" 0:54
Heh heh... You're quite right....that Engrish is velly good
fix your brian.
hows your pomposity working out..?
@scott left BAKAYARO!
Tamahagane from a tatara.....and forged by hand without a power-hammer......doesn't get much more traditional than that.
I need to research where to buy a traditional japanese angle grinder at. It could revolutionize blade finishing.
They put so much heat to each blade , no wonder they are the best knife.
Could you please show how the knife look like close up, and also show how it cuts, like paper and some food?
Why is the steel drenched with water while forging?
The steam blows away scales.
I like it. its look quality .Good job guys.Thanks!
Amazingg craftmanship..
Wow! Look at this! What are the temperatures u endure?
I love all that hard work :)
PIECE OF ART INDEED!
well this how they made their stuff. it is tradition. one of their selling point. if one don't agree with their techniques then make your own and challenge them. don't rant here. you would not prove anything. why ask some question here if you can google it?
Having the actual brand would help a lot... The e-bay link is broken.
muito bom
Wonderfull Jobst!
Unless you are a paid professional or a highly enthusiastic amateur chef ( or just rich) should you even consider this knife. It needs serious care and maintenance.
Thanks a lot.
Would be nice to have a detailed explanation of even the simple things: rolling in charcoal and why dipping the hammers in water etc???
Wet hammer/anvil blows the scale (iron oxide) away as the water gets instantly vaporised by the heat of the metal. Makes life easier for the smith, because you don't want inclusions in the metal.
i love his jimono
Watching the process I have the Forged in Fire voices in my head screaming
Warped!
Cracked!
Back to Zero
While these gentlemen
You dare warp on me?
Take this
This
And this
😂😂😂😂😂😂
thats teamwork
Anyone know the name of the knife maker/ company?
security equipment is for naabcakes :-)
Danger only coming when use security equipment :):)
SMCG Flip flops and booty shorts all the way.
"riquid of Noro" .... Awesome
Mani sae pisan kang...
Why didn't the blade curve much?
Is it because it's only made of one kind of iron instead of multiple? Or because of the clay?
listen to the pitch of resonance @12:23
why he keep splashing the knife with water while hammering it down? never seen this before
What is the liquid they are using? It isnt water or it would boil off.
Nice safety shoes . .
I'm just curious, as why you didn't use tamahagane from a certified Tatara? I can imagine price wouldn't be the issue as these knives are worth a lot of money
I am lucky to spend time in this forge
He is very proud about the sand mix that he is using
The Tamahagane produced for sword is different than what is needed for this knifes.
He got many types of sand there and he mix them according to his needs.
At any point in the process is the blade stamp cut?
from where this come from. perfect.
Black colour some thing applied In the knife what is that
Would machine replace them ?
Yep, looks like nothing has changed for 800 years.
How much to buy it?
Around 320 Euro, I guess... but it will last you a lifetime... so relax
el serbio Not quite true.
do you know the difference from euro and dollar
Am I the only one who heard a rhythm as they were doing the three strike combo at 4:00 through 4:28?
water is used to cool and what more?
I think they could have put the angle grinder in use earlier. But that's just my humble opinion.
Im kinda familiar with how katanas are made, and there is no soft inside hard outside here its just one billet stretched into the blade, there is folding but i dont see where the soft metal inside Shigane vs the hard outside shell Hagane.. am i wrong or this just a Deba knife and not a katana style?
Ken Kennington 9k my guess is that saying it's katana style just means that it is made from tartara, as there would be no benefit from a soft core on something this thin, and would probably have bad effects because of carbon migration
yeah that makes sense, he uses old traditional techniques to get the metal, with the sand and removing the high carbon metal from the bottom of the forge. and the rest is pretty modern. having a soft inside would be pointless for kitchen cutlery.
Yep, there's a lot of BS in expensive kitchen knives. They're not swords; splitting into multiple pieces is not a problem you face with your kitchen knives
It's hyperbole, but I get where it's going - It's marketing hype over something loosely based on the techniques of making katana swords.
You've got a core made of high carbon steel, laminated/wrapped by mild steel. People often say the laminate is iron, but that's not the case anymore (people rarely make/use iron these days). Of course the processes of making a sword is a lot more complicated and often involve more layers, but it's very close (which is where the "katana-knife" marketing label comes from). The fact that many swordmakers later became knifemakers in the Edo-Meiji period also played a part.
There are some benefits to doing that, even with a kitchen knife. Mono-(carbon)steel knives wouldn't make a good deba because it would break from the impact. The Japanese like their cutting instruments very hard due to the focus on sharpness and edge retention (whereas western knives and swords are generally softer and lower carbon content), so lamination was one of the methods they used to deal with the brittleness of high carbon steels. mikeischangingplaces, this is also why you often get stories of western chefs completely new to Japanese knives chipping or snapping their blades.
on your ebay i cant see more of your knives, when are you going to have more?
Does anyone know what kind of flux they're rolling the steel around in?
I learned 250.000 years worth of Japanese katana sword making in only 5 mins
When he is hammering the knife why is he contiualy wetting the knife I imagine it's to cool the hammer, but why. To keep the hammers shape or does it matter to the knife?
Brian Desilvia it stops scale from forming on the blade
Like Raymond said about the scale, when you fold the metal you want it to be welded to it self and the surface has to be clean. Steam created by the water helps with the cleaning.
I love the knife but it is high carbon steel however you take a good care on it because it gonna get rust from acid and salt of the food
If you take care it will be fine. It will just develop a lovely patina
nice
First link does not work. Page not found.
How about deba ang yanagiba? How much and how to order or where can I buy?
katana tradisonal....
nice but prefer rh single bevel or hollow grinds.
The commercial that precedes this show is right on...do not allow the government to take ur weapons...stand up for ur rights and be prepared!
Dao rèn thủ công như này chắc hàng ngàn usd
my guest the lowest price of those knive will be arround 700USD
Three strike the hot steel and each one in a different place.
これはよく斬れそうな包丁だ。
鬼神デイドラ bu bıçaktan bende istiyorum
鬼神デイドラ Nasıl alabilirim bu bıçağı
鬼神デイドラ Ben Türk
Why he splash water while forging the blade ?
What with all the water?
Why do they put the water on the hot steel?
Blows away the scale.
The Japanese make everything an art form. Just imagine the soft millennials giving this ago, they would last 5 minutes and thwn go back to chasing being a UA-cam star.
How much each?
It is 4 am and I'm watching this. Wtf is wrong with me.
why they not hardening the cutting edge part,but instead its back?
*****
я не понимаю, U, жаль я не русский...
كيف يمكنني الحصول علي واحدة
After all of that intense forging and consolidation, the final polish is "angle grinder"? Interesting decision...
for the handle area
+Romeo Cuerpo I don't think you understand what I'm saying.
It's an authentic angle grinder from the Edo period
They put epoxy inside the handle, they grind so it has something to adhere to
That amount of steel on the tang would take too long to grind by hand.
what is baking time layer?
Ive never seen a smith use so much water on the tools and everything. Do anybody know why they do this? Smithing something cold is usually bad and you want it to stay warm as long as possible, since you cant work it cold.
Water hammering is a process to remove scale from the metal.
spndrp so the scales come off I think.
+Wulfy It's well known that the reason the Japanese were folding their metal so many times was because their metal was of such low quality.
it was already said but for some extra explanation,
it is to remove the scale, and it has 0% to do with the quality of the steel.
the scale on its own does not cause any problem but it does if the scale gets thicker at one spot than the other. if you forge a peace of metal with thick and irregular scale you will hammer dents in the steel even if you hit it flat.
this means that after forging you have to grind away more metal than necessary to finish the blade. steel made out of a kira (Japanese bloom) is expensive and grinding is a lot of work, hens they rather blast of the scale during forging.
lastly, when water vaporizes the steam will form a isolating layer between the steel and the rest of the water so it loses less heat then you would think. at least not that much more then laying the hot steel down on the cold anvil.
i cant find theese knifes on sale!!!!please someone help me
Why done all wet?
I wish i should be able to do that
no you don't, if you realy "whished" you would do it
+sarsonm years of hard working, skills and methods, just wishing it all of a sudden, when you have another job, dont make you an expert knife maker, just be realistic my friend..
I'd probably buy buy one if it weren't so much I mean $900 dollars is a bit much for a knife
Very nice but very expensive for me sorrrry
What the brand name