And this is why I watch other makers.... been making knives and sayas for quite some time and never thought to grind the handle and the saya down together, brilliant idea!
A trick I saw to ensure that your sandpaper doesn't break when you're doing things like sanding the spine of the knife is to back it with duct tape or gorilla tape. Something that's strong and flexible, but fiber reinforced.
Just here to say that you technically made an usuba, not a nakiri. Usubas are single bevel, nakiri are double bevel. Also, the S-grind is really interesting, but part of the reason you may be getting trouble with your cuts on soft foods is because the flat side of the blade is typically hollow ground while the bevelled side is flat, allowing you to sharpen the edge to a finer point and preventing food from sticking on that side of the knife.
This is the best kind of feedback. Correct and not condescending or anything. What's a knife like this retail for? It's such a niche thing I wouldn't even be able to hazard a guess, but I'd suppose, a lot?
@@jerod5636 Decent Usubas can easily go for at least $200 USD, if not much more depending on the maker, steel, materials, size, and any decorative patterning/style they put into the handle or blade. However, the premium in price also is influenced by demand, because the average home cook does not need an usuba and is better equipped with a nakiri and therefore they are targeted more for professional use. A nakiri is typically a bit more approachable in price, and better suited for a variety of tasks because the double bevel prevents steering in cuts and is a bit stronger for those who may not be as careful with their knives. Both are thin blades, but generally nakiri are a bit easier to keep from chipping due to the geometry of the bevels leaving more material to support the edge against damage.
@@jerod5636 -- Not very expensive. If one is a $20 knife every 3years kinda guy then yeah a Nakiri can be "expensive". You can get a Nakiri made of cheap steel for about $40ish. However, a good quality Shun Nakiri can run you from $125 on up. Edit: I did not see @BrandonKaye's response before I commented, but I suppose same sentiment different words. ;)
Beautiful matched set for the knife and scabbard, hardly tell where one ends and the other begins. Nicely done sir very nicely done indeed, remember Texas is watching.
Good looking knife and well made. Just a couple of points: when drilling stainless steel, better to run the drill very slow, keep even pressure on the drill and don't lift off the surface until you are through the metal, and, always use a good quality cutting oil. When you lift off the surface when drilling, the surface work hardens very quickly.
i was just wondering if it would spin around being circular? I suppose it doesn't matter for a kitchen knife too much, but wouldn't a decent knock spin the blade a bit? Or do you think the friction will hold it?
@@TheEthanEdge Theoretically yes it could spin if it got knocked around enough a couple of ways to fix it if it ever did spin is when you put it together put a little bit of epoxy in the hole or the other way is you could put a single pin right towards the top of the handle to keep it from spinning
Awesome design. I think the sharpening technique could be greatly improved. As hard as that blade is, It should cut those tomatoes with no horizontal movement
Beautiful and Wonderful work. I suggest when cutting food that when you need to move it across your board you flip your blade and push it with the spine of the blade so that you don't risk any damage to your blade. You always do such wonderful work! Thank you so much for sharing.
He did quench using the aluminum plates in the vise, its called plate quenching (thats what I call it lol). Steel that thin would warp super fast in an oil quench, the plates also keep the blade straight as it cools (the aluminum plates are heat sinks and they cool off a 1600 degree thin blade extremely fast). He tempered in that oven after.
Yes, the foil bars oxygen from developing scale. He put gypsum powder(non-US baby powder) in it to keep it from welding to the foil and sticking. The 2 giant pieces of metal he has attached to his vice act as a heat sink, they draw heat out fast enough to develop a good crystalline structure, or quench. Then baked at 200c to temper. He file tested later, it is somewhere from 60-65 HRC, pretty spot on since kitchen knifes typically range from 57 to 63 HRC depending on intended use and this one is for thin slicing vegetables.
Curious as to why you hollow ground the middle of the blade. Practical side of me would want it the same thickness all the way through so eventually, it would be sharpened down to a fillet knife.
That was very smart with the handle you drill out big hole insert a wood dowel cut it in half almost and fitted in there with the Tang dude that is genius I would have never thought of that I would have never ever thought of that that is some good craftsmanship and good thinking bro I mean it like now I know it to use just drill a hole make a cut in a dowel and slip my blade in there and glue it that's all I got to do very very smart 👍🏼👍🏼👍🏼👍🏼👍🏼
Much love on that stainless steel foil. I ordered some online that took 1 month to come in on a slow boat from China just so i could heat treat a w2 blade for my father
Beautiful blade and great job on that grind. Every time I try to forge a thin blade it warps no matter how careful I try to be. I only have a charcoal forge and quench when it looses magnetism and color. Love that kiln of yours.
This may be my favorite thing I've seen you make. It's very beautiful and very practical. I especially like the simplicity of the sheath and how well it matches the handle, and I love the walnut. Gorgeous!
Have to say that I just came across your channel. It is very amazing to watch what you do. I don't have those skills, yet, but I will try and work on them in the future when I can get a workshop. Thank you for the content that I can sit and watch. Please continue.
The 'shock' effect comes from the 2 large heat sinks of what looks like thick aluminium plates to draw the heat away from the blade quickly. What could also be done to enhance the effect is to blast cool air between the gap in the blocks while the blade was clamped in there. It's a form of no oil tempering of the metal.
Beautiful work and great video as always. I prefer the simpler handles, not a great fan of resin. Would it have been possible to cut the wood for the handle from the end of the sheath so that the grain flowed uninterrupted?
And this is why I watch other makers.... been making knives and sayas for quite some time and never thought to grind the handle and the saya down together, brilliant idea!
A trick I saw to ensure that your sandpaper doesn't break when you're doing things like sanding the spine of the knife is to back it with duct tape or gorilla tape. Something that's strong and flexible, but fiber reinforced.
Thats a good tip. I never thought of that. Thanks dude.
Thanks for the tip, going to try that this weekend!
Not super flashy and pretty but completely utilitarian BRILLIANT!!!!.....I want one now 🤔
Just here to say that you technically made an usuba, not a nakiri. Usubas are single bevel, nakiri are double bevel.
Also, the S-grind is really interesting, but part of the reason you may be getting trouble with your cuts on soft foods is because the flat side of the blade is typically hollow ground while the bevelled side is flat, allowing you to sharpen the edge to a finer point and preventing food from sticking on that side of the knife.
I saw the flaw when he was cutting the tomatoes like when you’re knife is running out sharp
pega meu id e me chama pro 4x4 1306922931
This is the best kind of feedback. Correct and not condescending or anything. What's a knife like this retail for? It's such a niche thing I wouldn't even be able to hazard a guess, but I'd suppose, a lot?
@@jerod5636 Decent Usubas can easily go for at least $200 USD, if not much more depending on the maker, steel, materials, size, and any decorative patterning/style they put into the handle or blade. However, the premium in price also is influenced by demand, because the average home cook does not need an usuba and is better equipped with a nakiri and therefore they are targeted more for professional use.
A nakiri is typically a bit more approachable in price, and better suited for a variety of tasks because the double bevel prevents steering in cuts and is a bit stronger for those who may not be as careful with their knives. Both are thin blades, but generally nakiri are a bit easier to keep from chipping due to the geometry of the bevels leaving more material to support the edge against damage.
@@jerod5636 -- Not very expensive. If one is a $20 knife every 3years kinda guy then yeah a Nakiri can be "expensive". You can get a Nakiri made of cheap steel for about $40ish. However, a good quality Shun Nakiri can run you from $125 on up.
Edit: I did not see @BrandonKaye's response before I commented, but I suppose same sentiment different words. ;)
Beautiful matched set for the knife and scabbard, hardly tell where one ends and the other begins. Nicely done sir very nicely done indeed, remember Texas is watching.
most beautiful kitchen knife of the world.
I'm confounded. I see 966 people gave this thumbs down. Why, it's beautifully designed and engineered. Great job.
As someone who has worked with his hands 40 years I have to say your level of skill is exceptional……a true artisan..!!
Finally done goofing around with shop machines and back to doing what we all love to see! It looks amazing, thanks for sharing!
Funny how I was just watching one of his other videos and then I got a notification for this video like can this day get any better
Pp
Good looking knife and well made. Just a couple of points: when drilling stainless steel, better to run the drill very slow, keep even pressure on the drill and don't lift off the surface until you are through the metal, and, always use a good quality cutting oil. When you lift off the surface when drilling, the surface work hardens very quickly.
that tang technique was really cool and clever. I will have to give that go.
i was just wondering if it would spin around being circular? I suppose it doesn't matter for a kitchen knife too much, but wouldn't a decent knock spin the blade a bit? Or do you think the friction will hold it?
.
@@TheEthanEdge Theoretically yes it could spin if it got knocked around enough a couple of ways to fix it if it ever did spin is when you put it together put a little bit of epoxy in the hole or the other way is you could put a single pin right towards the top of the handle to keep it from spinning
What's a tang technique
@@raveendrap1457 the tang (blade handle) technique is the way he made the tang fit into the handle by using the split dowel.
Lately your videos are the only thing that puts me to sleep, so thank you, keep it up.
The way you attached the handle to the tang is very clever, I’ve never seen that before. I like it
Awesome design. I think the sharpening technique could be greatly improved. As hard as that blade is, It should cut those tomatoes with no horizontal movement
Perfect gift for a chef.
Beautiful and Wonderful work.
I suggest when cutting food that when you need to move it across your board you flip your blade and push it with the spine of the blade so that you don't risk any damage to your blade.
You always do such wonderful work! Thank you so much for sharing.
Great job. Nothing superfluous. In the style of Japan. You are a real master. Thanks!
Excellent !! Restored a similar painstaking task !!!
Simply beautiful 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏 a work of art. 🏆🥇
Can we all just take a moment for that hollow grind? Just spectacular! 👏👏👏
...e il pranzo è servito, bello assai! 😱
I’m always amazed at what you create,enjoyed video 😎😎👍👍
Very nice and again, a handle that isn't awful. I'm proud of you.
I love this big S-Grind! And still loving your Woodwork ❤️
Sorry, but this is a woodart, not a woodwork 😍
Очень оригинальный кухонный нож. Изгиб лезвия - интересная идея. Захотелось и себе такой.
At last someone who makes something really sharp and doesn’t use it on a glass or stone cutting board instantly dulling the blade!
pega meu id e me chama pro 4x4 1306922931
Another masterpiece of Japanese knife is to be made
Why Steelfoil mate? To prevent Oxydation? No quenching? Why? To keep it soft? What is this steel? Looks a little like 80 CrV2.
He did quench using the aluminum plates in the vise, its called plate quenching (thats what I call it lol). Steel that thin would warp super fast in an oil quench, the plates also keep the blade straight as it cools (the aluminum plates are heat sinks and they cool off a 1600 degree thin blade extremely fast). He tempered in that oven after.
Yes, the foil bars oxygen from developing scale. He put gypsum powder(non-US baby powder) in it to keep it from welding to the foil and sticking. The 2 giant pieces of metal he has attached to his vice act as a heat sink, they draw heat out fast enough to develop a good crystalline structure, or quench. Then baked at 200c to temper. He file tested later, it is somewhere from 60-65 HRC, pretty spot on since kitchen knifes typically range from 57 to 63 HRC depending on intended use and this one is for thin slicing vegetables.
I'm not sure why you stopped shaving your arm with your blades, but I'm happy that you stopped. Lovely knife, lovely work, lovely channel.
Curious as to why you hollow ground the middle of the blade. Practical side of me would want it the same thickness all the way through so eventually, it would be sharpened down to a fillet knife.
Wow, amazing knife, I love that simple designes at my kitchen. Love your content!
So simple yet so awesome. 👌👌👌👌👌
Pure craftmanship, excellent job
That was very smart with the handle you drill out big hole insert a wood dowel cut it in half almost and fitted in there with the Tang dude that is genius I would have never thought of that I would have never ever thought of that that is some good craftsmanship and good thinking bro I mean it like now I know it to use just drill a hole make a cut in a dowel and slip my blade in there and glue it that's all I got to do very very smart 👍🏼👍🏼👍🏼👍🏼👍🏼
Another great blade from the man himself :) awesome choice of blade grind, style and sheath wood!
Beautiful, very beautiful ( and quite
useful too ) !!!!
Finalmente un coltello da cucina , bravo!
Much love on that stainless steel foil. I ordered some online that took 1 month to come in on a slow boat from China just so i could heat treat a w2 blade for my father
Good job. I like the result!
What a great video and such a beautiful knife and furniture. Thanks
every time you make something unique. well done man
Dude that dowell tang was genius! I’m going to do that on a kitchen knife I have on the back burner!
i love this type of weird sandings
Wonderfull. Its a beatiful the working.🔪🔪🔪🔪
That handle n saya is art
Beautiful blade and great job on that grind. Every time I try to forge a thin blade it warps no matter how careful I try to be. I only have a charcoal forge and quench when it looses magnetism and color. Love that kiln of yours.
He’s using stainless so its a lot different
Very satisfying how the handle fits to the case you made for the blade.
This may be my favorite thing I've seen you make. It's very beautiful and very practical. I especially like the simplicity of the sheath and how well it matches the handle, and I love the walnut. Gorgeous!
This is a weird knife. Never seen this idea before. But it is beautiful! Wow
I’d like a custom Grundle Trimmer or straight razor.
This is great too
thats a scary sharp edge..grreat work..love from phillipines
So simple and beautiful.
You are an artist 👏👏👏👏👏👏👏
So precise it's unique
excellent craftsmanship
I'm usually not a fan of one-sided grinds, but this one is perfect!
Классный нож, я от такого не отказался.
Fantastic night. Very creative. I'm a bit surprised that you did not put the epoxy on that dowel insert.
*knife
*Totally love this* 👍👍👍👍👍
Una BELLEZA, exelente trabajo☝👍👍👍💪💪💪
I love the look of this blade, but isn’t the handle spining? Conection doesn’t seem strong enough.
Have to say that I just came across your channel. It is very amazing to watch what you do. I don't have those skills, yet, but I will try and work on them in the future when I can get a workshop. Thank you for the content that I can sit and watch. Please continue.
Congratulations on the new gloves
Excellent work👍👍👍. Thanks for sharing
Wow that's a very cool knife. Thank you for video. Good luck.
For me, seems like the perfect knife.
beautiful brother beautiful!
Always great looking work and learning a lot thanks for all the shows and Gods blessings for you and all your family
Beautiful knife Beautiful job well done
Nice work appreciate your craftsmen 😘
Nice Usuba, nakiri is Double edge , Usuba Single Edge, Nakiri for delicated fine cuts , Usuba for heavy vegetables.
Perfect
It just needs a signature 👌🏻
Damn thing looks like it could cut better than most lasers, nice work
Now you have your own cutting table
I like your way of jobs thanx for all
Great work. I reakky like the scabbard very cool
Nice video you made...really liked it
i like the grind and edge bevel on that
How wonderful to be able to make something like this yourself!
Excellent! I really like those extensions you made for your vise. Well done, sir.
Beautiful craftsmanship 🙏.
that came out, very well... awesome work!
Комментарий в поддержку канала и ролика, а также труда мастера.
very good 💡💡💡💡💡💡💡💡💡💡 mind blowing
The click we hear when you close it is so satisfying. Good work!
Grande capacidade. É muito bom conhecer as aptidões humanas. Parabéns!
You are so talented
Spectacular work! 🍻👍😀
I love it ! Good job 👍
Health in your hands, work well, GOOD JOB !!
Sehr geil, wenn du den konkaven Schliff frei Hand gemacht hast, Respekt!
Und das Holz Case find ich auch gut und passend für so ein Messer 👍
Beautiful work
awesome work, but I didn't understand the heat treatment, you didn't shock it in oil; then how did it harden?
The 'shock' effect comes from the 2 large heat sinks of what looks like thick aluminium plates to draw the heat away from the blade quickly. What could also be done to enhance the effect is to blast cool air between the gap in the blocks while the blade was clamped in there. It's a form of no oil tempering of the metal.
@@stormkhan4250
Can we use water instead of oil? just to avoid the black layer of oil?
@@MouradAli86 sure, metal workers do that all the time.
@@stormkhan4250
Thanks a lot
Beautiful work and great video as always. I prefer the simpler handles, not a great fan of resin. Would it have been possible to cut the wood for the handle from the end of the sheath so that the grain flowed uninterrupted?
Complements from South Africa 👏. Amazingly skilled my Bro. ❤️❤️❤️❤️
First time a saw a cover made of wooden,really you are genius.What steel you use and blade for cutting
Nice ! I suppose that the concave grind is to prevent the cut vegetable from sticking to the knife.
I just came to say that I’m upset I can’t buy any of your knives 😄 amazing work though
Looks great and a great job making it!!!!
Enjoyed your video and I gave it a Thumbs Up