One of your videos was recently recommended to me, and I after a couple of videos I can say, that I quite like the content. I am about to start trying to assemble my first knife, and these videos are really informative. For example, I was wondering what to do if I mess up the gluing proces, and now I know :D
hello , where can I find a wooden mallet like yours and also what type of wood should I use to pry the handle off , do you recommend teak wood for its hardness or mahogany wood , also I did try to cut off the handle with a saw and ended up cutting piece of my handle off also . I tried to weld the piece of knife I cut off and I ended up doing a bad job how can I fix this
Hello there, I've just bought a group of knives to restore. I was originally planning to sell the broken handled knives as simply damaged, however this video seemed to make the process less daunting then I first thought. I was wondering where you personally find your handle replacements, and perhaps where the best place is to find handle replacements. Thankyou.
Hi James I ask the knife maker in Japan and they said don't put the knife on the oven because it will ruined the blade heat treatment (HRC) and it will make the blade softer. Do you have this experience while rehandling a knife using oven method??
@@KnivesandStones ok, thank you for you reply and information 🙏. Because I want to remove some handle but they say don't do it in the oven (80° or so). Ok now I'm going to try this method. Thank you
I am more concerned that this type of handle will fail over time. I really want it to buy Japanese knife but this type of handle puts me off. A lot of Japanese knifes have strong fixed handles on 2-3pins witch goes through both side like in a lot of European knives but choice is limited.
This type of handle has been used in Japan for hundreds of years, it doesn't fail over time, it's a kitchen knife, not a combat knife it doesn't need pins or mekugi.
@@KnivesandStones Yes, I have handle makers make wa handles for my single bevel knives I make. They are good because the handle can be easily replaced, or upgraded and changed and customized. It's much easier to take down and replace a Japanese knife handle than a western knife handle. You need to drill out the peened rivets to swap scales.
Thank you so very much . My handle had some pretty strong epoxy and your technique of heating in the oven works perfectly.
Thank you very much for sharing Sir
I like the second knife, what brand is it?
Watched this video a couple of times and only just noticed the konosuke FM 🔥
imagine putting a konosuke FM into the oven. that is crazy talk
Thank you for this informative video
One of your videos was recently recommended to me, and I after a couple of videos I can say, that I quite like the content.
I am about to start trying to assemble my first knife, and these videos are really informative.
For example, I was wondering what to do if I mess up the gluing proces, and now I know :D
Thanks Alex. Sometimes is just the small details makes people a bit hesitant to go ahead. Glad that the video helped!
You can also putvthe knife in the freezer, as it makes glue brittle.
What about the little odd shaped block we in Nihonto use to remove Habaki?
I correct they are generally Buffalo Horn.
hello , where can I find a wooden mallet like yours and also what type of wood should I use to pry the handle off , do you recommend teak wood for its hardness or mahogany wood , also I did try to cut off the handle with a saw and ended up cutting piece of my handle off also . I tried to weld the piece of knife I cut off and I ended up doing a bad job how can I fix this
i just bought mine from a local woodworking store, nothing fancy. Unfortunately you can't fix a broken tang easily.
I wonder, some of japanese craftsman don't use glue to attach handle to knife? I have fujiwara nashiji and worry maybe its handle weakly attached? 🙄
Is it possible to remove a handle without breaking it and put it on another knife?
Hello there, I've just bought a group of knives to restore. I was originally planning to sell the broken handled knives as simply damaged, however this video seemed to make the process less daunting then I first thought. I was wondering where you personally find your handle replacements, and perhaps where the best place is to find handle replacements. Thankyou.
Hi there, I get all my handles from our Japanese suppliers.
Do you recommend a knife repair shop in Washington DC?
Hi James I ask the knife maker in Japan and they said don't put the knife on the oven because it will ruined the blade heat treatment (HRC) and it will make the blade softer. Do you have this experience while rehandling a knife using oven method??
that is not true, at 80-90 degress it will not hurt the heat treatment of the knife. this is science.
@@KnivesandStones ok, thank you for you reply and information 🙏. Because I want to remove some handle but they say don't do it in the oven (80° or so). Ok now I'm going to try this method. Thank you
What is done about the old glue in the handle? Can it easily be removed?
that really depend on the specifc glue, but there is nothing that you can't really sand off.
but isn't putting the knife in an oven ruining the heat treat?
I was wondering the same thing. Does anyone know the answer to this question?
I don’t believe it’s a high enough heat to mess with the heat treat. A steel temper following hardening is generally around 375-450.
It depends on the steel, if it is a high carbon steel it might ruin or decrease the hardening
Thanks for the video!
So tell us James, are you going to offer Konos soon, or is it just a personal purchase of your own? ^_^
There are many Kono distributors around so no space for us, haha. My major supplier from Sakai is still Sakai Takayuki.
@@KnivesandStones Thanks for the reply!
Certainly not enough Tanaka distributors, though! Thanks for your business, James!
It shouldn't be that easy to remove handle i think 😳
I am more concerned that this type of handle will fail over time. I really want it to buy Japanese knife but this type of handle puts me off. A lot of Japanese knifes have strong fixed handles on 2-3pins witch goes through both side like in a lot of European knives but choice is limited.
they are designed to be changed / swapped overtime. Pins, tangs all contribute to balance (or imbalance) problems, ie, handle heavy.
This type of handle has been used in Japan for hundreds of years, it doesn't fail over time, it's a kitchen knife, not a combat knife it doesn't need pins or mekugi.
@@londiniumarmoury7037 for hundreds if years, they are often swapped during maintenance. :)
@@KnivesandStones Yes, I have handle makers make wa handles for my single bevel knives I make. They are good because the handle can be easily replaced, or upgraded and changed and customized. It's much easier to take down and replace a Japanese knife handle than a western knife handle. You need to drill out the peened rivets to swap scales.
Oh no! A scratched knife! Throw it in the trash!