Sushi knife restoration - Extremely Sharp
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- Опубліковано 18 вер 2019
- Restoration of a sushi knife who ends up getting extremely sharp and beautiful.
In this sushi knife restoration, I restore a Japanese sashimi knife who is very rusty and have a broken handle. I got it from the metal dumpster in our hometown.
The blade on this Japanese knife is very rusty. It was not deep rust more like it was left dirty outside in the rain for a couple of years.
I used a light acid to loosen up the dirt and rust from the knife blade and used a copper brush to remove the rust that didn’t disappear in the acid solution. Then I grinded the knife blade with fine sandpaper grid 260.
I do like black steel, so I decided to black out the knife blade with heat and oil. I used a light flap disc on the angel grinder to clear the edges to achieve the cool looking black/chrome combo.
Some beautiful Japanese text (Kanji) appeared after removing the dirt and rust. I scratched it free with a needle and painted it gold. This looks really cool and I like the combo of black steel and gold Kanji on this Japanese Sushi knife.
As a handle I used a part of an old hammer shaft and I decorated the new knife handle ends with black and red colors.
This Japanese knife ended up being extremely sharp. I got the sharpness by using wet stone grid 300/600/1000 and 3000. I could have sharpened the knife even more with a leather strap, but I didn’t find is necessary. If you see me cut vegetables in this video you understand why.
Sorry that I didn’t cut any sushi with this beautiful Japanese knife - I just didn’t had the time to make sushi also. (My wife was not home) - Next time I’ll restore a Japanese knife - I will make and cut some sushi with it - that’s a promise ;o)
If you enjoyed my video, please like and comment. That will mean a lot to me!
Please subscribe if you want to see more cool upcoming restoration projects 🙂
Please also see me turn an antique machete into a beautiful Japanese kitchen knife: • Old machete restoratio...
Thanks for watching my restoration video. See you soon.
Best wishes Martin
Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
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How this guy still has 10 fingers amazes me
He uses sharp knifes, dull blades are the ones that cost you fingers.
Jacob Glover he started out with 15. Key to success!
Well he actually started out with 15.
@@TheBondsJamesBonds was he a Spider-Man?
May be he restores his fingers as well
The process of painting the characters using a needle - so intricate!
Yeah. Also very respectful to take the time to do the kanji justice. Very nice.
勝弘 (Katsuhiro). This knife was made in Sanjo, Niigata, Japan.
目は良いですね。僕は年寄りで何も良く見えません。戦争前の包丁ですか？
The fact he still likes comments and this vid is a year old shows me how much he cares!
I always care when my supporters write to me 😊
5 mins craft would prob say:use coke to get rid of it
Make a new handle out of ramen noodles
包丁の刃は焼入れ(quenching)して硬くしているので、グラインダーで研いではいけません。摩擦熱で焼戻し(tempering)するのと同じ事なので切れ味がすぐ悪くなりますから、冷却しながら研ぐ水研ぎを推奨します。
それと、本物の和包丁(Japanese Knife)の柄はエポキシ系接着剤(epoxy adhesive)で接着していません。接着しない理由は、刃物自体が長持ちするので、柄を簡単に交換するためです。
Thanks for watching and for sharing your knowledge... I really appreciate it 👍
Awesome Restorations 悪気はないだろうから…ドンマイ！
この包丁を捨てた人の心が信じられない
復元してくださりありがとう😊
他にも復元系の動画上げてる人いるけどこの人が1番見せ方が上手いと思うし、見てて楽しい
I agree
My friend, I never use paint- not even a little bit on knives or utensils: it can flake off over time. Why did you remove the heat treatment necessary to retain shape and sharpness? Your epoxy wasn't even mixed; the set time is important to develop tack. I make no judgment, but it would be nice if you had captions that explained why you did these things in the video. It helps provide confidence for the audience in the restoration.
Thanks for watching and for sharing your opinion I really appreciate it 👍 - I'm have much more explanation in my newer videos 👌😉
Yep, that restoration was very off...
I have restore knives as a hobby and several antique Japanese knives in the past, and in my opinion he ruined this knife.
@@james5011 I know nothing about knives but I thought so too :-( I was thinking that the Japanese craftsman who originally made the knife would be turning in his grave...
Hope y'all like this restoration video - cheers from Sweden
You can do better. Practice perfect, perfect practice.
I enjoy watching your videos, keep up the good work.
Where did u get this and gow do you know?
Sūdīgi jebš nu galīgi garām!
@@asv6a Wut?
日本人では絶対にやらない、考えつきもしない復元方法が使われていて、物の見方や考え方の違いが伝わってとても面白かった！！
His level of patience is mind-blowing
thank you very much :)
ありがとう！
thank you from Japan 🇯🇵
thanks for watching greetings from Sweden :)
“钝刀” means blunt kinfe😂
U mean knife 😂
@@bscneverbackdown399 you mean you 😂
Gab Magpayo You Mean Mean’t 😂
@@destroyall6597 You mean meant 😂
This whole thread is beautiful
I wish my life would go as smoothly as that knife going through tomatoes
these vids are the best parts of my 3 am
How coincidential i was watching at 3am too
Tell me why you "quench" that blade it was hardened and now it must be soft like butter
I was thinking he has probably ruined the temper now as well
At most its slightly annealed, he heated it to cause a layer of oxide, i wanna say iron oxide to form, then "quenched" it to attain the darker patina.
@@ChasenR he could just have blued it
That, and not having the metal piece on the end of the handle, that wood will splinter fairly quickly. The handle won't last, and it won't take much pressure.
@xxx CHOPPER i made almost every knife i own
не знаю почему, но я люблю смотреть эти видео по ночам. . .
Плюсую
Это же чистой воды эротика
I am astonished by negative comments , this thing was trashed and discarded now it is a beautiful , functional object. Very well done AR !
>beautiful , functional object.
said to a knife with an poorly hung oak handle missing the collar, with a cheap black finish on the blade. it's not even polished.
you like this? in what world would you pay money for a knife like this? it worth no more than 40$ though with that handle, i wouldn't even pay half that price.
@@BloodSprite-tan if you can do a better job then make a video yourself.
@@mdd3084 i don't leave my knife in the rain it still looks perfect. smh.
@@BloodSprite-tan Who said anything about YOUR knife?? Listen,... if you CAN'T do a better job than he did and prove yourself,.. then just have a nice BIG heaping bowl of STFU...smdh..
MD D it still annoys me that he didn’t straighten the blade
I love your artistry and your humor. The most impeccably beautiful table vice with a polished handle and a flip-a-round work table that looks like it’s 200 years old with a grinder on the bottom or top side which ever way you look at it. You are quite good at what you do Mr. Restoration man. I’m enjoying.
Thank you so much! 😊
Sushi knife: "I have purpose once more."
That’s a single bevel blade and he had it at about 30 degrees on the flat side! It’s no longer a sushi knife is it!
That's exactly what I thought!
Agree about the flat side. Beside that, this type of Yanagi knife has a pronounced bevel on the opposite side.
Yeah, and let alone the complete waste of the natural horn bolster, the simultaneously serrated and rolled edge, and completely different hardness and carbon content than initially intended...killer work 🤦♂️
@@zootallures7279 thats what i was thinking! ☺️
Yea I'm a sushi chef and that part was kinda painful to watch. But this whole video is just soothing to watch.
I don’t know why, but when other UA-camrs tell me to like the video I don’t. But when he tells me to I do it instantly!
I do the same thing
You got that knife looking brand new.
Always enjoy your videos and appreciate the time you take to make them. Great job
Thanks SAUNDRA . appreciate it :)
Спасибо за видео удачи в будущем
Excelente trabalho novamente! Meus parabéns!
The sharpness that I can't think of as a very rusty knife. Is beautiful
途中のなまくらは流石に吹いた
焼入れし直してるのに直後刃を電動工具で磨いて熱入れしているので意味がないというね。
だから鈍で間違ってはいないと思うよ。😅
すぐボロボロになるんじゃない?
Люблю реставрации) Всегда любила и буду любить)
За такой нож коллекционеры руки бы друг другу поотрывали , а работа по восстановлению чего стоит ) Я люблю антиквариат , его восстановление и применение , тем более на тематику ножей и топоров, так что твои видео заходят только в путь )
Wow que increíble video, la tranquilidad que tiene al restaurar un cuchillo, la perfección en todo su máximo esplendor, otra joyita de video
Amazing what you can restore!!
すばらしい動画をありがとうございます。
砥石をつかった日本の刃物の研ぎ方を習得すると、もっと切れ味がよくなると思います。
※Google Translation
The challenge of being able to use something that can't be used is amazing
The way to fix it was wrong but it was originally unusable and I think it's good
“勝弘” stamped on the kitchen knife
This is a kitchen knife from the Katsuhiro（勝弘） brand in Sanjo, Niigata, Japan
Sanjo City, Niigata Prefecture is a Japanese kitchen knife production area
Steel knives are easy to rust, so take moisture well and polish to the mirror surface to make it less rusting.
Polishing is too fast to end with 3000
Smoother than at least # 5000 is better to finish
The method of grinding with a whetstone is “研ぎ方”, and there are videos that are automatically translated in English when you search on You Tube
I think it ’s a great attempt
素晴らしい！
Thank you so much for all the explanation. I really appreciate it. 👌 I have actually afterwards finished the steel with grid 5000 and a leather strap. 😊 very cool that you actually can translate the Japanese kanji so I now know the origin of the knife. 👍. Yes I noticed that I will rust especially when I cuts onions. I really like the outcome of the knife and I is my favorite knife in the kitchen now ❤ Have a nice day my friend 😊
※Google Translation
I hope Google can translate the meaning ...
I'm sorry if it's a rude translation
As a type of kitchen knife, it is often used to cut fish thinly
Although it is rarely done outside of Japan in repairing Japanese knives, it is recommended not to throw away if the original handle parts are metal
That part is made of nylon or metal
The reason is that when using a kitchen knife, the force of cutting with a blade is transmitted to the wooden handle.
Therefore, the front side of the handle is easy to break
It is a part to prevent such damage
It is a very good Japanese is a video summary column of
Thanks for your response. I really like and appreciate all new knowledge than I can get. 😊 So this is very good and interesting information to me 👍 thanks
※Google Translation
"口金（kuchigane）" prevents damage to the handle
Although it is a theory, the kuchigane has a role such as making the handle hard to break by compressing the wood by slightly tightening the wood and making the pressure when cutting the object from the whole point tightened from one point inside the handle
Without this, when you cut a very hard thing, the tree will break somehow and there is a possibility of injury
If you do not cut it like hitting it, it is not okay, but the handle may crack as the wood surface and inside deteriorate
There was no high-performance adhesive in the old days, so there was no adhesive when inserting the knife into the handle, and it was easy for water to enter, so it was easy for the wood to deteriorate
Even now, old type knives can hurt due to water accumulation inside
Deform the plate-shaped metal sold everywhere into this shape
There are ways to repair pipes that are sold everywhere, such as deforming them.
So you can make it without having to order this part.
I hope you understand the meaning of the translation
I think it ’s very good to fix old things
Became your fan (b｀･ω･´)ｂ
This guy is an artist. So much of patience..
Thanks for watching and for your kind words I really appreciate it 👍😉
銘を残してくれているのが嬉しい
日本への敬意を感じられる
I am glad you liked it :) I really love Japan, have visited your country 2 times on vacation - so incredible and beautiful
まぁ、日本人コメは厳しいのが多いけど、物を綺麗にするということは素晴らしいと思うぞ
Well, many Japanese comments are severe, but I think it's great to clean things up.
というより綺麗になっていくのを見るのがすき
Charlotte 1975 I don’t speak Japanese so would you mind telling me what they’re saying?
同感ですね I agree
「日本人コメントは厳しいのが多いけど
Japanese comments are often strict, though.
道具を綺麗に保つことや大切にするということは素晴らしいと思います
I think it's great to keep and cherish the tools」
I often find myself watching your videos when im taking a break from gaming
Sometimes even meanwhile 😋
The thumbnail: *exists*
Me: yesn't
実物見てないから分かんないけどまだ包丁が若い気がする。
職人が使う包丁は研いでいくうちに刀身が小さくなっていくけどこれはまだ長い。
錆びれた包丁を治してくれてありがとうございます。日本人そして料理をする物としてあなたに感謝。
I don't know because I haven't seen the real thing, but I still feel that the kitchen knife is young.
As the knife used by craftsmen sharpens, the blade becomes smaller, but this is still long.
Thank you for healing the rusty kitchen knife. Thank you as a Japanese and a cook.
If you grinded, covered the edge with tape, then applied the bluing (to make it black) you'd have a nice clean separation. Thanks for the video.
Thanks for watching and for sharing your knowledge I really appreciate it 👍
I actually prefer the rugged over a clean line
鈍刀でも包丁は包丁🔪
日本の柳刃包丁を綺麗にしていただき、ありがとうございます😊
Sushi knives typically have a single bevel to the edge. Because you tapered both sides, it will require a lot of work to correct it.
I’m a chef. I would proudly wield that beauty. Well done sir!
Thank you kindly 😉👍
I love your work. You treat all of these items with respect. Don't ever stop.
Maybe I missed something, but the hardness appears to have been removed, or at a minimum way over tempered, who leaves an oil finish on a sushi knife, and why would you pump unmixed epoxy into a handle like that? The knife may be prettier, but the long term functionality seems to be highly suspect if not compromised, as is painting open end grain on the handle. Hmmmm.
Problems with this video:
-Oil finish for a food knife
-Softened blade by heating then dunking
-Handle not fully up the tang
-Didn't mix epoxy
-sharpened in circles
It's prettier than cheap kitchen knives, but this knife is likely not food safe, and likely lost all long-term integrity by softening the blade and improperly mounting the handle.
Have a look at the epoxy again...its two nossels that mix as it comes out
@@Bawbag0110 correct in part ... it is two separate nozzles that are pumped into the tang cavity and never properly mixed. There is no mixing tube connected on the end. It will NEVER harden correctly.
@@Faustvonholle not to mention it looks like he tried to sharpen it like a double bevel knife, instead of how a yanagiba is supposed to be sharpened.
@Jiminy Cricket usually there's a neck of some sort that give you a good area to pinch grip the knife. What I'm referring to is the narrow tang that sticks out by a millimeter or so
Turned out really nice!
Thanks for watching and for your kind words I really appreciate it 👍👌
You are cool!! Thank you for fix japanese soul!!!
There’s absolutely no way that knife hardened
But its still sharp ... 😉
@@AwesomeRestorations Not for long
@@AwesomeRestorations Enjoy re-sharpening again and again and again!
i think he did it 4the color
Sanded it all the way to 600 grit as well. 600 is a good starting point
Мартин красавчик, с юмором и стилем вести канал на ютубе, прям 10 баллов из 10.
Sharp in both cases. Beautiful Sushi knife. That oil really brought out the natural look of the wood.
thank you
Qué laburito japonés te mandaste con el símbolo dorado! Precioso. Felicitaciones.
I like the way u slap, Lol!
🤔 ha ha ... ohh thanks... I think 😉
@Strykzone Davie504, hahah
Curious to know where you get all the things you have restored? Do you find them yourself or do people come to you for the restoration?
i wonder this too!
Gheraldine Taping he gets them from Panda Express
In some of his videos he says something Like " i bought it to years ago..." But i don't know if ALL of the things come from himself. ( I hope this was correct my englisch isn't that good)
He got it from a dumpster
Estou maratonando e adorando.😁👍👏
I really love how mineral oil gives a different texture to the swords handle
“swords” 🤣🤣🤣
a man who treats a blade with respect in this life, will never know hunger in the next
Looks like this fool is gonna starve, lol.
Do you have a garden full of intentionally buried objects or where do you get all these treasures?
Either way, I like to watch you :)
You buy them at a random yard sale
Some people sell some rusty shit there
Idk what they expect by selling completeley rusted to hell knives but sometimes you can find them there
Mando um salve aqui do Brasil 😁✌️
A faca ficou muito bonita depois da restauração
Thank you. from Japan
Thank you too!
I really like the technique you use to darken the metal. Congratulations on keeping the original inscription on the knife and still having the patience to color it.
thank you so much :)
Parabéns!!! Meu marido e eu ficamos impressionados com suas restaurações. Sua oficina é extremante organizada e limpa. Suas técnicas são incríveis, mas especialmente o carinho que demonstra com cada uma delas e com seus incritos por contar um pouco da história de cada peça e seu trabalho. Fantástico! Obrigada.
thank you so much for your kind words, obrigado :)
do you even understand what he was saying?
@@bluebananas1166 that's why we have subtitles
Super cool channel! Makes me want to go out and looks for stuff to restore!
I sense balance in restoration. The great spirit of Japanese chef, is revealing and it will live for many generations.
thanks a lot :)
まさか最後に遠石までやるとは思わなかった！素晴らしい！
So sharpening the knife is very important~
Parabéns moço!
Such a nice learning experience watching your videos, thank you!! I absolutely love watching your stuff. Wished I had did more woodwork in secondary school .... ;-)
Thanks for watching!
the 2 part glue should be mixed properly prier to application
Yes I know ... I actually did that when the camera was off - it was a mess so i did deleted that par of the film :)
i didnt wanna be that guy but i couldnt let it go haha , beautiful restoration though xxxxxxxx
大和魂は復元された
かっこいい刺青
Thanks :)
I am speechless!
Reminds me of a ship with the way its painted
It's impossible to overstate how well these things chop. My sister brought one home from her visit to japan - it was a relatively cheap one, but supposedly handmade. I've never disassembled a head of cabbage so fast. I absolutely must buy my own.
Do you happen to know how exactly they get them to be so much better? Like what's the physics or the manufacturing process behind it?
the short explanation is the hardness of the carbon steel (hagane) that they use to make the knives. the process to make them is long and hard which takes from weeks to months for a genuine handmade knife. hence the prices for genuine ones are so high.
Ох уж эта божественная заточка лезвия ножа абразивным кругом болгаркой с доводкой на водном камне.
Великолепное исполнение.
I love to watch your videos because you have proper place to do restoration
Sos crack. Excelentes videos
I’m pretty sure this is Chinese music not Japanese...
Nobody gives a shit
it doesn’t matter we all equally useless and gonna die.
@@meh9104 lmao
@@400grvodki2bokalapiva aye you’re not wrong 😔
Wonderful work on this knife, I just love your deliberate actions with sound effects. I love watching your channel for sure.
Have you ever restored a vintage belt buckle with old enamel paint? I have one and am not quite sure what to do..
Thanks a lot for your kind word. I have never restored a belt buckle with old enamel paint so I can't give you any advices, sorry
Awesome Restorations I’ll keep on watching your fun and interesting videos and maybe something you do might work.
I like how you chambered that sanding pad
Love what u did, but...... a shusiknife has only one bevel. The hind side is concaved. When u tried to sharpen it like a double bevel blade i almost cried out loud.
But i admire the efford u put in this project.
I also wonder, why didn't u put back that shouldercap on the handle?
the letters traditionally would be red but the gold looks fire anyways!
0:25 "let's make IT beautiful again*"
Didn't think I'd like the blacken blade, but knife came out great. Fabulous good as usual. 👍
This dude is off the charts unbelievable!!! He knocks it out of the park every single video..😎❤️
thank you so much Beth ❤
I like your restorations, but this one didn't like it! I almost went to the hospital when I saw you sharpening this do with the wrong movements.
Yes, the sharpening part was sooo painful.
@@junior90210 all o f it was wrong, handle wrong, blade wrong, sharpening wrong, quench wrong, he didnt even mix his epoxy for fuck's sake
Tomáš Vlček yeah this was awful. The handle is the worst part tbh tho
jaylon malyar yeh, and it wasnt even sharp
You should team up with "how to basic" and let him use your tools after the restorations.
The music reminds me of Witcher 3. Those were the beautiful days. ;(
Incredible restoration
So u destroy the edge hardness and not even mirror polish bruh you understand how it works 😂....
Same thing I thought. Why did you reheat the edge? That killed hardness. You would now need to re-heat treat this blade and then temper in an oven. Kind of useless as is.
Lmao i doubt he knows bout it
Just some depressed dude yup, the heat treat was likely fine to begin with, all he accomplished by torching the thing was cocking up any chance of edge retention that thing ever had.
Well, it really depends on what temperature. It didn't even turn yellow; let alone red, so it didn't look like it was annealed too much.. Blackening hardened+tempered carbon steel is generally ok. It may lose some internal stresses making it less brittle (less hard), but for this kind of knife, I think that's negligible.
@@Ryan-np4rb Not really.... Annealing requires a very long heating process that brings the steel to 1200 degrees f; followed by a cooling process that takes overnight. Since this knife is old, it very most likely was work-hardened during its life (using a knife will slowly make it work-hardened, and make it even more unstable/brittle.. so a quick torch run and quench will only relief some of that work-hardened tension, and bring the steel back to its more original state where there's a balance of durability and hardness (the original temper).
I would really have liked the blade being all polished mirror like with the gold engraving would look so damn amazing. Oh and the epoxy I never ever used it like that, I always mix both very well until its ready to be used and gets max hardness.
Thanks for watching - I was mixing the epoxy, you just don't see that part in the video because It was a mess 😄😄 and yes polished mirror would have been nice to. :)
Fantastic job. Totally Diffrent Knife. Thank you.
beautiful.
Hi Marty, Your work is truly nice to watch. Do people bring to you these old pieces and pay you or is it all yours and a hobby?
大和魂は復元された
Thanks for watching - some things I buy and some thing are given/send to me. So its a mix. No I never get paid to restore things, its my hobby :O)
Awesome Restorations well except yt revenue
可以拍你的工作桌特集嗎??
Wow!!!! Im making my way through!!!😂 I didn't know you were a chef 2😅😅😅
😉😉
Beautiful work.
thank you so much Sandie :)
Well... You made it pretty again, but you didn't restore it to its original purpose. It is not useable as a Sashimi Knife anymore
Why?
why tho?
После такой закалки выкинь его)))))
Thanks
When sharpning a chisel grinded blade, dont angle the flat side, only have an angle on the grinded side, you will find a much sharper edge that way and wont piss off any chefs who uses these.
Cool man. I like the two tone blade
Thanks Tim. I Really like that too 😊