A smith like him will have decades of experience. Apprentices typically have around 6 years under their belt before the master will allow them to forg3 a knife. They do sharpening and grinding for years before being allowed to forge. It’s the Japanese way.
@TrappenWeisseGuy ; thank you for your comment!! You're right, the one of apprentice in this video is the son of master and they learn skills from their master🙌🙌
Hon sir true it requires time to develop such skill yes roll down till we make one it is not just fabrication or forging it is process we have to learn develop and master it
Thank you for your interest. You can purchase from the following URL suigenkyo.store/collections/kitchen-knife Благодарим вас за проявленный интерес. Вы можете приобрести продукт по следующему адресу suigenkyo.store/collections/kitchen-knife
suigenkyo.store/collections/kitchen?filter.v.price.gte=&filter.v.price.lte=&filter.p.product_type=Kitchen+knife&sort_by=manual Его можно приобрести здесь.
Knives and other cutting items made by Japanese craftsmen are deservedly considered the pinnacle of perfection. Since labor and skill are invested in their production, based on ancient traditions and strengthened by the philosophy associated with the comprehension of Zen. The master who created the knife expresses in his creation the idea of beauty and perfection. I understand that a person can learn this art all his life. The process itself is important. I myself am also trying to do something similar. Of course, I am very far from the skill shown in this video. But, nevertheless, I learned a lot of useful things. I want to ask you about the hardening process. It is noticeable that in the area of the blade on the knife there is a line left over from the hardening process. But this process itself is not shown in the film. If this is not a secret, please tell us how hardening is done. Are you using oil or water? Do you apply clay to the surface of the workpiece to prevent hardening of parts of the knife other than the blade?
Probably this phenomenon is associated with the geometry of the blade itself. The thin part cools during hardening faster. In any case, the listed types of steels are cooled in water or in a two -stage process first in water, then in oil. In this video, the hardening process is not shown. Therefore, we definitely cannot know how the local hardening of steel is achieved.
Japan has a significant ageing population and I hope these traditional craft industries will continue. The quality is superb in everything that is made!! 😸😸🌷🌷
What a weird way to attach the handle. Guess it would be way easier to clamp the blade into a vice and just hammer the handle on, which would also properly close the gap between tang and handle that is so often present on traditional Japanese knives.
The piece steel put on at the 0:30 mark is the actual piece of high carbon steel that will be drawn into the cutting edge. The rest is non high carbon steel.
I was worried about that. The body of the knife was soft enough to easily mark with the chisel, so how would it keep an edge? Knowing the edge steel is different to the body answers that, but we didn't see and heat treatment.
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"Porque Deus tanto amou o mundo que deu o seu Filho Unigênito, para que todo o que nele crer não pereça, mas tenha a vida eterna."
João 3:16🩵
💛💛💛💛💛💛
great job with the hand labeling so satifying
Thank you so much for your comment 😊
The skill of Mr Tanaka sharpening so accurately at that speed blows my mind !! 😲😲
It is truly wonderful. A living legend. I sincerely hope that there will be young people who aspire to be like him.
I didn't see the heat treating and tempering process. Are the knives heat treated?
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Nếu bạn muốn liên hệ với tôi, tôi có thể giúp đỡ!
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,джяпон самые лучшие мастера трудолюбивые ножи исключительные сильно уважаю 🐝👏👍👍👍💪💙💛
Спасибо вам!
ナイフに刻まれた文章とは？
Um trabalho fantástico maravilhoso digno de muitos elogios parabéns tudo de bom pra todos vcs
I love Japanese knives. (ชอบมีดสไตล์ญี่ปุ่นครับ จากคนไทย)
Thank you so muchhh🙌🙌🙌
I noticed only one side was sharpened would that make it a right handed knife? Do they make left handed ones too?
Thank you for your comment 😊
They do making for left-hand users🙌🙌
It takes more than a year to learn how to make such a knife. 👍👍
Thank you so much for your comment 😊
That was absolutely master technique 👏
A smith like him will have decades of experience. Apprentices typically have around 6 years under their belt before the master will allow them to forg3 a knife. They do sharpening and grinding for years before being allowed to forge. It’s the Japanese way.
@TrappenWeisseGuy ; thank you for your comment!! You're right, the one of apprentice in this video is the son of master and they learn skills from their master🙌🙌
Hon sir true it requires time to develop such skill yes roll down till we make one it is not just fabrication or forging it is process we have to learn develop and master it
more than a year???? 😅
decades maybe??
Anh Nhât thì chăm lám và siêng năng cô gă'ng tim.tòi nhŭng cůng b ay làm mâù mè tõ ra bí truyên 😮😊
Một phần bí mật của quy trình sản xuất là một trong những nét quyến rũ của hàng thủ công. Hãy tiếp tục tận hưởng sự quyến rũ của hàng thủ công!
Lovely superb knife you have made it.
🙌🙌😊😊
서양도 한국도 일본도 칼만드는건 다 똑같지 뭐
각 나라마다 각기 다른 방식으로 만들어지고 있는 것이 대단하다고 생각합니다!
I like this content, it adds knowledge to me
Thank you so much for your comment!!
We will keep uploading great videos like this;))
I wonder , how does he keep his hands from chafing and cracking
❤️❤️❤️❤️❤️❤️❤️
Хорошая работа, おつかれさま ありがとう ございます.👏
ありがとうございます！！
Рад видеть таких как ты! ! !
Мы продолжим загружать больше замечательных видео!
Such amazing culture. Respect 😬✌️👍
Thank you so much!!!!!
果然是把好刀夠利
🙇♂️🙇♂️🙌🙌🙌
what is the flat knife from the group called? Its flat at front and seems it has a thicker blade.
its called Santoku or Gyuto!
The flat knife at the end of the video is called a nakiri.
Thanks a lot for your comment 😊
Love ❤ from India 👍🙏🙏
BIG LOVE FROM JAPAN❤️❤️❤️❤️
Привет вь откуда а есть ватсап
Я из Японии, у меня нет "what'sup".
ผมชอบมีดญี่ปุ่นสุดๆ
ขอบคุณ! สามารถเช็คสินค้าได้ที่นี่!
Make for me
You can order from the link below!!!
suigenkyo.store/collections/kitchen-knife
갖고싶당
아래 URL에서 구입이 가능합니다!
suigenkyo.store/collections/sakaitoji?_pos=1&_psq=sakai&_ss=e&_v=1.0
❤
LOVE💛💛💛💛💛💛
Хочу такой ножик...! I want such a knife...! 🤔
Thank you for your interest. You can purchase from the following URL
suigenkyo.store/collections/kitchen-knife
Благодарим вас за проявленный интерес. Вы можете приобрести продукт по следующему адресу
suigenkyo.store/collections/kitchen-knife
Beautiful knives. Such skill and artistry. ❤
Thank you for your comment 🙌🙌
Nice job sir!
Понятно я хотел купить ваши нож яизтаджикиста
А телеграмма есть
suigenkyo.store/collections/kitchen?filter.v.price.gte=&filter.v.price.lte=&filter.p.product_type=Kitchen+knife&sort_by=manual
Его можно приобрести здесь.
Knives and other cutting items made by Japanese craftsmen are deservedly considered the pinnacle of perfection. Since labor and skill are invested in their production, based on ancient traditions and strengthened by the philosophy associated with the comprehension of Zen. The master who created the knife expresses in his creation the idea of beauty and perfection. I understand that a person can learn this art all his life. The process itself is important. I myself am also trying to do something similar. Of course, I am very far from the skill shown in this video. But, nevertheless, I learned a lot of useful things. I want to ask you about the hardening process. It is noticeable that in the area of the blade on the knife there is a line left over from the hardening process. But this process itself is not shown in the film. If this is not a secret, please tell us how hardening is done. Are you using oil or water? Do you apply clay to the surface of the workpiece to prevent hardening of parts of the knife other than the blade?
Some steels will auto hamon. W1 is good for that & 1084.
Probably this phenomenon is associated with the geometry of the blade itself. The thin part cools during hardening faster. In any case, the listed types of steels are cooled in water or in a two -stage process first in water, then in oil. In this video, the hardening process is not shown. Therefore, we definitely cannot know how the local hardening of steel is achieved.
Bet the people there just do their work and give a rat's ass about Zen. Not everything the Japanese do has a philosophy about it.
あなたのおっしゃる通り、硬化プロセス(日本では焼き入れ(yakiire)と言います)で線が出る刃物もあります。しかしそれは多くの場合、日本刀(Nihontou)で使われる技法です。
⚪︎玉鋼(Tamahagane)を刀(Katana)の形に成形した後、泥(砥石の粉や灰などを含んだもの)を厚みを厚い箇所と薄い箇所に分けて塗り、炉で熱した後急冷します。多くの刀鍛冶は水を使って急冷させますが、油を使う刀鍛冶もいます。泥の厚い箇所は温度が下がるのがゆっくり、薄い箇所は早く温度が下がる事によって硬さの違いが生まれます(刃先は硬くしたいので薄く泥を塗ります)。硬さの違いとはつまり組織の違いです。硬い箇所はマルテンサイト(Martensite)、柔らかい箇所はパーサイト(Persite)という組織構造になり、刃物に適した役割を果たします。因みに、包丁でこの構造を持つものもあります。本焼き(Honyaki)と呼ばれる和包丁の最高級品は、日立金属安来工場(2023年現在は株式会社プロテリアル安来工場(Proterial Yasugi, Ltd.)という名前に変わってしまいました。悲しい。)で生産される、青紙鋼(Hitachi Blue knife steel)に代表される優れた刃物鋼の上に泥を塗り焼き入れをした包丁です。日本刀と同じプロセスで生まれる包丁と言えます。
⚪︎上記の日本刀に対して、日本の家庭でも使われる和包丁の多くは、軟鉄と刃物鋼を鍛接したものです。この場合、軟鉄と鋼の境目に線が出ます。硬化プロセスによって線が生まれるわけではありません。こちらは日本刀と同じプロセスで生まれているとは言いづらいです。また、和包丁の特徴の一つとして片刃(Kataba)という構造が重要なファクターとなります。”キッチンナイフは片側にしか刃が無いから全部片刃だろ？”という方もいらっしゃるでしょう。しかし日本の包丁において片刃というと、平な厚い部分から刃先に向かって徐々に薄くなる面の裏にほぼ平な面があるものを言います。これによって和包丁は素晴らしい切れ味を得ます。この動画で生産されているのはまさにこの片刃の包丁(出刃(Deba)包丁)です。
👏👏👏👍👍🌹🌹🙏
♥♥♥♥♥♥
@@Craftsmanship-Process 🤝🍀🕊️🙏
Tôi thích có một con dao như thế (bởi vì nó quá tuyệt vời ) nhưng khi về đến Việt Nam giá nó quá cao, và tôi không thể sở hữu chúng được.
Cảm ơn bình luận của bạn!
Chúng tôi rất mong nhận được phản hồi từ bạn!
降臨祖嫲有到東京買一箱刀
👏👏🙇♂️🙇♂️
어이 장인 칼 손잡이 만드는거 한국에 와서 배워라
manual steel is a thing of the past, powder steel is relevant today
Yes💛💛💛💛💛
Japan has a significant ageing population and I hope these traditional craft industries will continue. The quality is superb in everything that is made!! 😸😸🌷🌷
Thank you for your comment 😊 🙏
Какая цена такого ножа
Смотрите ниже!
suigenkyo.store/search?q=sakai&options%5Bprefix%5D=last
понторезы
Спасибо за ваш комментарий! !
Типичные слова людей что ничего не смыслят в кузнечном искусстве.
What a weird way to attach the handle. Guess it would be way easier to clamp the blade into a vice and just hammer the handle on, which would also properly close the gap between tang and handle that is so often present on traditional Japanese knives.
thanks for the comment;)
Burning in a handle is one of the best ways to attach a handle. Doing your hammer on way would destroy the wood.
Pleasant to see how the japanese keep their traditional culture and skills. I respect it very much.
Thank you for your comment! We will continue to do our best to bring Japanese traditions to the world. Enjoy!
Japanese knives are sharp and durable.
After seeing this video, I agree.
Thank you for your comment🙋♂️🙋♂️
Absolutely, these knives are extremely sharp and used by many famous chefs 👨🍳
The piece steel put on at the 0:30 mark is the actual piece of high carbon steel that will be drawn into the cutting edge. The rest is non high carbon steel.
Thank you for your comment 🙌🙌
Yes the steel is called "Jigane" in Japan and it makes the knife sharp 👌
I was worried about that. The body of the knife was soft enough to easily mark with the chisel, so how would it keep an edge? Knowing the edge steel is different to the body answers that, but we didn't see and heat treatment.
역시갓본 이찌반
❤❤❤❤❤
Супер молодец!!! Превосходно!!!
🙇♂️🙇♂️🙌🙌