Super pumped I finally got a Noah Vachon production knife. Who knows, next might be a custom If so, think I need to go integral bolster, curly maple, probably damascus too!
I like the Honesuki type of profile on this one. The handle indeed is gorgeous. Never heard of this maker. Thanks for introducing him and for the video 👏🏽
Hendra you are very welcome. We live in an era of great skill and knowledge. In an era of online communication bombardment. It becomes difficult to know anything about anything these days. Which is why it is nice that this community is all about sharing. We all learn a little more through each other.
The man himself. That’s so awesome. Thanks for taking the time to watch the video. And glad you enjoyed it. Next I’ll try it on chicken butchery out of curiosity and given a few people are curious about it. Thank you for the custom grind. Having a blast with the knife.
Looks like a great knife. Love the shape on the 150mm. Handle is pretty awesome as long as the square edges aren't an issue. Hope we get an update on the steel.
Loving this knife so far. As you can see in video description it’s so freaking light. Under a 100g. Very nimble and super comfortable to hold. I too am always curious about edge retention and toughness at this point. Only time will tell.
Just an interesting note: He does not torch the handles in the traditional way, but rather he "sears" each facet of the handle on red hot steel. I believe he has a video on his IG of this process. I think the hotter direct heat is what gives this handle that lighter weight feel, like how charcoal is lighter than wood.
This is insanely useful infirmation. I’ll go check it out and if that’s the case I’ll make a note of it here and pin the comment as to correct my assumption. Thanks for sharing 😄
Thanks for mentioning this, very interesting. That might also explain how even the finish is as well. Probably easier to control the hot steel than a naked flame.
@@KitchenKnifeGuy hmm, the shape, the simple elegance, it seems to have a high level of finish, and I dig the color scheme with the copper component. I just wish I could hold one.
Would have appreciated a bit of chicken butchery as well since the video title, and purpose of the knife literally includes “honesuki”. Thank you for the video
Sorry didn’t mean to mislead you. My title was more an interrogation. As in from the view of the eastern world I’d consider this a honesuki petty cross. Spine is nice and thick at the spine and the steel is tough so I could potentially have used it on chicken to give that a try. I was more commenting on shape from the Japanese view than anything. Biggest difference why this wouldn’t be a honesuki is the belly profile which isn’t flat compared to honesuki. That being said, thankfully if you’re going for a honesuki video, thankfully I should have a few on the channel. Otherwise, in the future I’ll try to use this for chicken butchery next time I get whole chickens. But the purpose of the knife as designed by him isn’t chicken butchery. I just questioned the shape commenting it looks like one.
Must be something in the air. I'm looking at adding a petty right now myself, although a little smaller. Leaders in the clubhouse are Manaka 135mm in Blue #2 with a custom handle or a Gihei 120mm k-tip in ZDP-189.
@TheFrancoAlo funny you should mention that particular knife. I just sent you a message on IG about a custom maker. I'm interested in a piece by him because it could start a "western" style handle set for me. A little variety amongst the wa handles. The Takamura would fit right in there.
Well, if you know the man behind the shirt I’d suggest a quick message on Instagram may allow you the opportunity to score one. But quick there aren’t many left.
![Дон ДОН, Алаудинов и СБЕЖАВШИЕ из под Курска ахматовцы 😁 [Пародия]](http://i.ytimg.com/vi/dEfCf5IK26Q/mqdefault.jpg)
Super pumped I finally got a Noah Vachon production knife. Who knows, next might be a custom If so, think I need to go integral bolster, curly maple, probably damascus too!
Love this knife. Going to use it tonight.
I really like the shape of this knife. Looks super sharp and really handy to have
Same here man. That and the Shou Sugi Ban is what sold me.
Noah is simply the best !
If memory serves you have three incredible pieces by Noah including some sexy customs 😍
I like the Honesuki type of profile on this one. The handle indeed is gorgeous. Never heard of this maker. Thanks for introducing him and for the video 👏🏽
Hendra you are very welcome. We live in an era of great skill and knowledge. In an era of online communication bombardment. It becomes difficult to know anything about anything these days. Which is why it is nice that this community is all about sharing. We all learn a little more through each other.
Thanks Franco, great video and I'm so happy you're enjoying your knife!
The man himself. That’s so awesome. Thanks for taking the time to watch the video. And glad you enjoyed it. Next I’ll try it on chicken butchery out of curiosity and given a few people are curious about it. Thank you for the custom grind. Having a blast with the knife.
Very cool knife
Thank you. I’m really pumped about this one and exciting to get a custom eventually. Have a funny suspicion that’ll happen at some point.
Great review and absolutely great maker Noah is! Greetings your Shir 🙌🏽
Thank you very much for watching and leaving a nice comment.
Very cool knife. If they weren't sold out I may have found the petty I'm looking to add. Glad you dig it, great video.
Thanks man. I’d say if you really wanted one from him you can always go custom.
@TheFrancoAlo I appreciate you mentioning that, but I think that may exceed my current budget.
Looks like a great knife. Love the shape on the 150mm. Handle is pretty awesome as long as the square edges aren't an issue. Hope we get an update on the steel.
Loving this knife so far. As you can see in video description it’s so freaking light. Under a 100g. Very nimble and super comfortable to hold. I too am always curious about edge retention and toughness at this point. Only time will tell.
Just an interesting note: He does not torch the handles in the traditional way, but rather he "sears" each facet of the handle on red hot steel. I believe he has a video on his IG of this process. I think the hotter direct heat is what gives this handle that lighter weight feel, like how charcoal is lighter than wood.
This is insanely useful infirmation. I’ll go check it out and if that’s the case I’ll make a note of it here and pin the comment as to correct my assumption. Thanks for sharing 😄
Thanks for mentioning this, very interesting. That might also explain how even the finish is as well. Probably easier to control the hot steel than a naked flame.
I messaged Noah today actually to make sure this is the case and will then update the video description with this info!@@johnniemiec3286
gorgeous!
Thanks Drew I couldn’t agree more. What’s your favourite part of this knife?
@@KitchenKnifeGuy hmm, the shape, the simple elegance, it seems to have a high level of finish, and I dig the color scheme with the copper component. I just wish I could hold one.
@andrewleitzke7376 spot on. I too like the contrast in colours. Fit and finish is impeccable.
Would have appreciated a bit of chicken butchery as well since the video title, and purpose of the knife literally includes “honesuki”. Thank you for the video
Sorry didn’t mean to mislead you. My title was more an interrogation. As in from the view of the eastern world I’d consider this a honesuki petty cross. Spine is nice and thick at the spine and the steel is tough so I could potentially have used it on chicken to give that a try. I was more commenting on shape from the Japanese view than anything. Biggest difference why this wouldn’t be a honesuki is the belly profile which isn’t flat compared to honesuki. That being said, thankfully if you’re going for a honesuki video, thankfully I should have a few on the channel. Otherwise, in the future I’ll try to use this for chicken butchery next time I get whole chickens. But the purpose of the knife as designed by him isn’t chicken butchery. I just questioned the shape commenting it looks like one.
Must be something in the air. I'm looking at adding a petty right now myself, although a little smaller. Leaders in the clubhouse are Manaka 135mm in Blue #2 with a custom handle or a Gihei 120mm k-tip in ZDP-189.
Out of those I’d vote Manaka.
@@KitchenKnifeGuy right on. I was curious where you would land on that. The Manaka is where I'm leaning as well.
that'll be a gorgeous addition. Another SUPER budget friendly addition that packs a punch would be the Takamura Chromax 130mm petty. @@johnniemiec3286
@TheFrancoAlo funny you should mention that particular knife. I just sent you a message on IG about a custom maker. I'm interested in a piece by him because it could start a "western" style handle set for me. A little variety amongst the wa handles. The Takamura would fit right in there.
look at us talking across platforms@@johnniemiec3286
Cool shirt, how can we get one?
Well, if you know the man behind the shirt I’d suggest a quick message on Instagram may allow you the opportunity to score one. But quick there aren’t many left.
Merci. Content que tu apprécie cette lame aussi