Please come back and make more content! You have the most original, most informative and most captivating "Japanese kitchen knives" channel. I almost feel bad that it's so niche that not a lot of people find their way here. Clearly you know all kinds of things related to all kinds of knives, so I think if you were to broaden your coverage to include other topics it would only be a matter of time before you're at the top of the charts. Even one review a week of the most popular knives would be a great start and eventually other content will follow. We need more science and less of the subjective opinions that dominate other channels! I'll even subscribe, which is a big deal to me because I've never subscribed to any other channels.
Great video! Not sure if you are aware, Chinese manufacturers are also starting to use sanmai construction. For example the Shibazi F208 series is quite well regarded (for the low price).
There's nothing unique about it. Its just laminating steel. Everybody does this, all the steel mills do laminated steel. Not always used for knife. but it make sense for knife also. Nothing secret or special here.
James. I like your content. But it needs to be knife and tool at the end of the day. There are only so many knife videos you can do, before it becomes purely advertisement. But there are other edged tools and other things to polish with abrasives. Pocket knives are also big and very expensive. Just do all the edged tools and all the abrasives you can find. Even being from just knives and video, you can understand what the other disciplines are doing faster than a lay person. And do the expose from there. Cast iron also needs polishing, its just expensive and they usually just cover it with ceramic. but it can be done and its expensive. used to be polished and lapped back in the day
Please come back and make more content! You have the most original, most informative and most captivating "Japanese kitchen knives" channel. I almost feel bad that it's so niche that not a lot of people find their way here. Clearly you know all kinds of things related to all kinds of knives, so I think if you were to broaden your coverage to include other topics it would only be a matter of time before you're at the top of the charts. Even one review a week of the most popular knives would be a great start and eventually other content will follow. We need more science and less of the subjective opinions that dominate other channels!
I'll even subscribe, which is a big deal to me because I've never subscribed to any other channels.
Appreciate the video, thank you.
Great video! Not sure if you are aware, Chinese manufacturers are also starting to use sanmai construction. For example the Shibazi F208 series is quite well regarded (for the low price).
There's nothing unique about it. Its just laminating steel. Everybody does this, all the steel mills do laminated steel. Not always used for knife. but it make sense for knife also. Nothing secret or special here.
Well done!
講解的真好！
可以順便請問你對 naniwa ss 和新剛研這兩種磨刀石的看法嗎？請問這兩顆的差別很大嗎？因為價格上相差了不少
ss是chosera吧。没什么区别，钢研新薄一点，用起来感觉很接近。个人用户我推荐钢研新
捧场❤
James. I like your content. But it needs to be knife and tool at the end of the day. There are only so many knife videos you can do, before it becomes purely advertisement. But there are other edged tools and other things to polish with abrasives. Pocket knives are also big and very expensive. Just do all the edged tools and all the abrasives you can find. Even being from just knives and video, you can understand what the other disciplines are doing faster than a lay person. And do the expose from there. Cast iron also needs polishing, its just expensive and they usually just cover it with ceramic. but it can be done and its expensive. used to be polished and lapped back in the day
Hmm ... I would love to see a true Hamon on a kitchen knife ... they are all Sanmai ....
There are honyaki knives that have true hamons. Their price also reflects that though.
They are available, just google search.
@@robinsharkey6658 Yes but no .... there is beauty in a nice hamon the ones on knifes are usually dull and not nice.
A lot. Is not like a rare thing to see