Naoto's Top 10 Japanese Kitchen Knife Steels - Naoto's Nerdy Power Hour
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- Опубліковано 20 тра 2021
- Are you ready to get nerdy? This week Naoto's rating his top knife steels, why they're awesome, and what he loves about them most. Bring your questions, sharpening tips, and weekly viewer submissions!
Naoto's Top 10 Japanese Kitchen Knife Steels in order of appearance:
Naoto's Parameters: 15:10
#10 AUS-10: 16:17
#9 AEB-L: 19:59
#8 SLD: 24:40
#7 R2/ SG2: 33:04
#6 Aogami #1: 37:55
#5 Aogami Super: 42:01
#4 Shirogami #3: 49:38
#3 VS1: 1:08:10
#2 Shirogami #2: 1:30:00
#1 Shirogami #1: 1:34:40
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Another great video. Thank you Nathan and Naoto. I too was surprised that W1 was Naoto’s first choice. So question. What about the chipping differences. Especially depending the blacksmith.
Good question! Naoto's on a little break, I'll ask him next week. Thanks for watching!
@@KnifewearKnives Thank you. I should add. The differences between W1 and W2 in terms of chipping due to the steel as well as the blacksmiths and heat treatment. Are there any W1 lines that are less likely to chip than W2 due to superior blacksmiths?
@@GrantHendrick ...use a Hasegawa or similar cutting board, and learn how to properly cut with a knife, and what foods are suitable for said knife; that should practically eliminate ever having a chipped knife, again. A better approach than worrying so much about what steel or maker or hear treatment will chip or not IMO.
I have a question for Naoto: how would you compare the sharpenability of SLD compared to VG10?
Naoto finds SLD much easier to sharpen than VG10!
Can you do an episode on knife handles?
Absolutely! Anything particular you'd like to learn? We did one on rehandling a while back but we could go over handles styles?
What was your score for blue2?
@@KnifewearKnives For dry climates how about thoughts about stabilized woods or sealant options.
Totally!
Handle Materials, inlays, rivet types, trends, favorites of different knife makers, water and stain resistance, your favorites/dislikes and why?
ナオトさん、とても参考になりました。ありがとうございます。一位が白一でニヤリとしました。
堺以外で、白一をうまく鍛造する鍛冶屋さんをご存知でしたら教えて頂けないでしょうか。
Wondering if Japanese knife makers will catch up with MagnaCut
Good question! While a few makers do use non-Japanese steel, it's just way more practical to use Japanese steel and there are so many great Japanese steels readily available to them. Shipping huge quantities of steel within Japan is far more cost effective, and likely subject to much lower taxes. For their needs, the steels made locally are perfect.
Yes that’s understandable. But that also means Japanese steel companies should start catching up with their own versions of steels like MagnaCut or Vanax. Even Elmax is better than SG2. So the western metallurgy starts being too much ahead. From steels with better ware resistance ZDP-189 is long lasting but very brittle and not so much water resistant. HAP40/REX45 is long lasting and much tougher than zdp189, but rusting.
Also for 400$ in Europe you can get fully custom MagnaCut Bunka 180mm razor sharp with wooden handle
Nathan. I hope you’re a new home owner by now!
I will be soon, thanks buddy!
@@KnifewearKnives Very excited for you and your bride!