Hi, my friend, in this video I made a Nakiri knife.I tried to show every stage of the formation of this knife.I hope you enjoyed this video and you will share this video!)
отличная работа, хоть для накири обух толстоват, КМК. на моём японском накири (из широгами) всего 1.2 мм, спуски от обуха в ноль, режет как меч джедая. это у дэбы обычно обухи толстые ))) но это не умоляет качества изготовления, респект
Edward, great craftsmanship. Of course you have a look-a-like Japanese Nakiri Knife: Japanese Nakiri Knives have no secondary bevel (18:25), No matter how sharp your knife is, a secondary bevel makes your knife feel dull, and that is because of the 45 degree bevel. Next time sharpen your knife without a secondary bevel, like a real Japanese knife, and you will feel the difference ! Secondary bevels are good for machetes, cleavers and axes. Also the handle: as beautiful as your handle is, Japanese Knives don't have riveted, or screwed on handles (scales) 🙃
@Vivallamannen Agreed. A Nakiri knife is good to cut vegetables like onion, carrots, potatoes, parseley, green onions, etc. Also, I use it to cut boneless meats. Nakiri knife is the best choice 👌
"@tuir52" As facas Nakiri japonesas não têm chanfro secundário (18:25). A faca fica como o Tião Carrera cantava: "Faca que nao corta, se eu perder, poco me importa" 😏😏😏😏😏
Ausgzeichnete Arbeit. Besonders die Klinke sieht super. Aber muss ich bemerken, es ist doch Nakiri, und wie dick ist die Klinge? Nakiri nicht dicker als 2mm, besser 1,5mm.
A very well done video. I'm not sure what the point of hammering the sides was; from the perspective of food safety it's not a good idea as it leaves places for bacteria to hide and is difficult to clean. I'd have cut the scales considerably thinner to save both material and time. Not at all sure why you double-quenched. Your grinding/sanding jig is great! Nice knife.
отличная работа, хоть для накири обух толстоват, КМК. на моём японском накири (из широгами) всего 1.2 мм, спуски от обуха в ноль, режет как меч джедая. это у дэбы обычно обухи толстые ))) но это не умоляет качества изготовления, респект
👍
Maestro you are the man. Well done Sir
Excellent craftsmanship.
I wish I had a crochet knife like this ❤
Very talented congratulations on this fantastic work
Salam kenal semoga tambah sukses kawan🙏
Edward, great craftsmanship.
Of course you have a look-a-like Japanese Nakiri Knife: Japanese Nakiri Knives have no secondary bevel (18:25), No matter how sharp your knife is, a secondary bevel makes your knife feel dull, and that is because of the 45 degree bevel.
Next time sharpen your knife without a secondary bevel, like a real Japanese knife, and you will feel the difference !
Secondary bevels are good for machetes, cleavers and axes.
Also the handle: as beautiful as your handle is, Japanese Knives don't have riveted, or screwed on handles (scales) 🙃
Nor is it supposed to be full tang. A nakiri is meant to be light and nimble. So often its made with quite a short hidden tang to reduce weight
@@Vivallamannen❤
@Vivallamannen Agreed. A Nakiri knife is good to cut vegetables like onion, carrots, potatoes, parseley, green onions, etc. Also, I use it to cut boneless meats. Nakiri knife is the best choice 👌
Great job
amazing work
Super couteau et belle réalisation, quel est le produit que vous mettez sur le manche à la fin en finition ?
very nice handiwork
Awesome.
Top de linha. Qual chef de cozinha não deseja uma dessa hem? pra gaúcho nenhum botar defeito.
"@tuir52" As facas Nakiri japonesas não têm chanfro secundário (18:25). A faca fica como o Tião Carrera cantava: "Faca que nao corta, se eu perder, poco me importa" 😏😏😏😏😏
beautiful nakiri
работа колоссальная, но этот узор именно для того что бы то что отрезаешь - не прилипало. у вас прилипает, с узором не до мутили. сори за критику,
so amazing
Excellent jop
Wanderful
How thick is that metal and what kind of steel is it
Ausgzeichnete Arbeit. Besonders die Klinke sieht super. Aber muss ich bemerken, es ist doch Nakiri, und wie dick ist die Klinge? Nakiri nicht dicker als 2mm, besser 1,5mm.
maaf bolehkah saya tahu nama plat steel yg anda pakai. mulai dari type dan namanya. tolong beri tahu 🙏🙏🙏
Are the dents really nescecary?
A very well done video. I'm not sure what the point of hammering the sides was; from the perspective of food safety it's not a good idea as it leaves places for bacteria to hide and is difficult to clean. I'd have cut the scales considerably thinner to save both material and time. Not at all sure why you double-quenched. Your grinding/sanding jig is great! Nice knife.
As a
The hammering is to replicate the finish you can get when forging steels.
How to keep it from rust?
Top👍🏻
👏👏👏👏👏👏👏
wow amring
what steel is that?
I think it’s a stainless based off of the sparks that were produced from grinding.
Its same knife like Black beard project
No.
@@kniferewiewscool2646 Yes. ua-cam.com/video/ygCxoUqdrbM/v-deo.html
@@23Lucek similar style. This one better though
@@kniferewiewscool2646 Ok 👍🤣
Bellissimo !!!
Ecco come creare coltelli stupendi senza ricorrere ad attrezzature complicate come forge e presse come nel caso del damasco.
فنان
Pourquoi tricher et faire semblant de forger la lame? 😢
আমার লাগবে এবং কি বাবে পাবো
Mine lena he
This is not Japanese Nakiri Knife‼
the weakest point: i haven't heater furnace in my garage 😟😟😟
ada ukurannya
👎
Sure it is sweet like in the good old day,s
Красота 👍👍👍👍👍