I find it interesting that his hair has a double bevel on it. i thought japanese knives usually had a single.
@Blanqmind2 жыл бұрын
Jimmy Neutron?
@wire39892 жыл бұрын
Nah man it’s single bevel the other side was concave
@rungalaad6 жыл бұрын
8:45 "Siri-ous buisness" LOL
@fightinirish73kk6 жыл бұрын
wow they are some pieces of art . i have been a chef for the last 26 years and i don't think i have ever seen anything as beautiful in my entire career .
@knifesharpeningnorway6 жыл бұрын
Garreth Moran look at shibata kotetsu or masakage or konosuke or gesshin line have fun mate 😉
@MrWIbackpacker6 жыл бұрын
knife sharpening norway Or Anryu, or Kato on their own. I’d still rather have a Takeda, but I like ugly.
@knifesharpeningnorway6 жыл бұрын
AftermathOutdoors yes sir takeda is too hit n miss in my eyes some of em are very thick n wedgy
@MrWIbackpacker6 жыл бұрын
knife sharpening norway I have Takeda iron clad 240 and a stainless clad 270. Never had trouble with wedging, even in carrots or sweet potatoes.They’re actually thinner than my Konosuke HD k-tip. It is the nature of completely handmade knives to vary from sample to sample, though.
@knifesharpeningnorway6 жыл бұрын
AftermathOutdoors yes i know. But takeda has some very good and some very bad. Look at i think it is gregorz video
@Nusma6 жыл бұрын
oooooo knife porn. barely legal stuff.
@Burrfection6 жыл бұрын
hahah. you KNOW?
@MrHomerwilson6 жыл бұрын
Right? I’m hard as a rock.
@azuritet36 жыл бұрын
That knife is 64 Rockwells hard. it's legal.
@creator5636 жыл бұрын
AzuriteT3 makes me way more than 64 rockwell's hard. Lmao
@pillefinger34855 жыл бұрын
Nusm4 love your comment man, made me laugh for real
@lukelu916111 ай бұрын
These knives are absolutely stunning! I must own one!
@Burrfection11 ай бұрын
have a look around burrfectionstore.com/collections/yanagiba
@josephprznce55926 жыл бұрын
Now you know, when you put positivity into the world it returns 10 fold, continue being you, thank you
@debbiebissel505 жыл бұрын
My wife is sitting next to me playing games on her phone and I'm watching you on her tablet and then you pull out the 3rd knife and I loudly give phrase to the Lord with a WOW at the end of it. It startled her and she said what is it and I show her what I'm looking at. Now being junior to my 65 years of age which I can not give her age out of survival of ones self I can say she is an excellent cook but she has no appreciation of great craftsmanship and quality except when she looks at me. And when she looked and said that's nice I said nice that's INFREAKINGCRETABLE! Thank You JCB.
@Burrfection5 жыл бұрын
best comment all week. i love it. thank you, for the laugh
@mountainbikerdave6 жыл бұрын
I just want to clarify the difference between San Mai (sandwiching a high carbon steel(blue steel) with a stainless steel) and Damascus steel. modern Damascus(Pattern-weld) steel has absolutely no function and is merely done for form and esthetics. while, San Mai steel is more for function rather than form. blue steel or any high carbon steel for than matter is vulnerable to Iron Oxidation(rust) so by sandwiching it with a stainless steel which is resistant to iron oxidation(rust) it helps prevent the high carbon steel in the center from rusting because very little of the steel is exposed. now I'm sure you already know this, but i just wanted to clarify it case someone doesn't
@hrhamada19826 жыл бұрын
agree. And very very very few knife makers and almost no commercial knife makers make their own Damascus. Most buy it premade and stamp or laser cut the knife, then weld or pin on a bolster. In the old days, and in some custom makers, it meant extra hand labor. Now it's mostly just looks.
@crimsonlight13854 жыл бұрын
Just curious where did you learn all of this info?
@hbsong99646 жыл бұрын
the samurai sword makers had to make a living after sword carrying was banned by the emperor. Hence the diversification of sword making to knife making which goes quite well with sushi making.....
@velazquezarmouries3 жыл бұрын
Well fishermen used kaiken and tanto to dress fish
@Gravenkal5 жыл бұрын
Ah, the ol' Sword sword, my favorite type of sword.
@skullkrusher44185 жыл бұрын
My god Ryky. Those are just out of this world. I completely understand what you mean about being in the presence of something so special and so perfectly crafted, something that took generations worth of knowledge to create. I recently got into knives and knife sharpening as a result of finding your channel and I hope one day to be able to own a knife as special as even the first two in this video.
@czrs856 жыл бұрын
Tell that gentleman thank you very much for his craftsmanship. So beautiful all the pieces.
@foodparadise57925 жыл бұрын
drawing your fingers along the blade edge back and forth made my hair raised.
@dymone48945 жыл бұрын
OMG. I actually got a chill down my spine watching those knives come out of the sheaths. I feel a little dirty, and I like it!
@beeumble64506 жыл бұрын
well....guess I am going to be spending some money.....thanks Ryky you got me yelled at by my wife lol.
@Burrfection6 жыл бұрын
say hi to her for me
@swenekaf11415 жыл бұрын
Theses knives are life goals First step for me : getting the Yaxell super gou 20 cm . You really transmit the love for knives
@ryanle1293 Жыл бұрын
I just ordered one, I'm absolutely ecstatic over waiting for them
@amricke6 жыл бұрын
A-maz-ing. Absolutely gorgeous knives. The last is my favorite. I love that swept-up tip. Awesome review.
@Bjornsson095 жыл бұрын
Holy smokes. What elegance. Heirloom quality knives to pass through generations. I'll be ordering some soon.
@aaronrollens92484 жыл бұрын
I stumbled upon your channel quite by accident but I am glad I did. I myself am a geek when it comes to 3D Printing, Electronics, Technology and when I get my hands on something new and amazing I get that feeling, that chemical, dopamine I believe it is, that makes my hands shake a little, my heart beat rise, the excitement, the anticipation. I recognized all of that in your video and while I know absolutely NOTHING about knives, your passion for it is so strong I got to have that little rush for myself. Great Video. Now maybe I can find one of your videos to help me sharpen my wal-mart knives enough to actually cut through the skin of a tomato.....
@duh57795 жыл бұрын
A common difference between knives and swords is that knives lack a mild steel core, which helps prevent the sword from snapping under strain. This allows the knives to be made thinner. Using knives as swords increases the odds of the knife snapping and bits of steel ending up in places you don't want them.
@MechanicalMaven6 жыл бұрын
"This is 270mm, a bit longer than the 210". I believe he is a math genius.
@Tremulousnut6 жыл бұрын
Always find it interesting when the yanagiba/takobiki is called a "sushi knife". I mean yeah it's used for making nigiri sushi toppings, but it's primary function is sashimi, and there is actually a "sushi knife", which is a large thin nakiri dedicated to cutting maki rolls. 1:26 I won't call Sakai Takayuki a "traditional Japanese brand", because they are a very young brand. Not saying their products are bad, they've got many good (and famous) smiths, and the fit and finish of their knives are superb. They really know the market well, and push several lines for different audiences. 8:04 Handles were meant to be replaced, especially when used in sashimi/sushi preparation (knife subjected to wet and dry cycles), which is why there isn't a great emphasis on handles with traditional Japanese knives. This is changing due to modern materials/techniques (stabilised wood), but the mentality is still there and it still make sense for certain knives not to have an expensive handle (deba, prep yanagiba, etc). 11:15 Try to reach out to Aoki Hamono (parent of Sakai Takayuki) while you are at it, and see if you could visit the Doi family. They are very well known for blue paper steel knives. One guy who visited the workshop was even given an incomplete knife by Keijiro (the now retired "living national treasure") as a gift. Remember though, bring loads of cash because Japan isn't a credit card society. A side note, you should also do a video a year or so after the your first review of the sakimaru takobiki, because the sakimaru style tip is known for being difficult to maintain, just like the kensaki style tip. Many chefs who don't have good sharpening skills end up deforming or outright losing that tip. Would be an interesting experience/reflection for you if you want to judge/test/challenge yourself. Closing note, some of the things to watch out for when/if you review traditional Japanese knives, is to look at the fitting of the handle (any gaps in the hole where the tang goes in), the flatness of the blade (crookedness could be fixed, but flatness is a reflection of a maker's commitment) and evenness of the uraoshi (uneven uraoshi is not uncommon, but a even uraoshi reflects a maker's commitment).
@Burrfection6 жыл бұрын
i think you are getting too caught up with terminology but thanks for the comment.
@Tremulousnut6 жыл бұрын
I suppose, I just find it really weird. I've never heard of the yanagiba/takobiki referred to as a "sushi knife" until I get on the english side of the internet. I always see it referred to as "刺身包丁” or "刺身刀" (sashimi bocho/sashimi knife), I guess because sushi is more popular/famous than sashimi in the west. It's always interesting seeing that "parallel universe" going on in youtube, seeing the difference between the brands/trends/technique popular on the western side and the eastern side. It's unfortunate that the two sides of youtube don't really meet unless it's about memes or "weird/viral videos", because a lot is "lost in translation" or simply never known. When it comes to sharpening traditional Japanese knives, the pool of resources is fairly limited and some are outright wrong because they don't know any better, or deceptive because they've got something to gain out of it. On the subject of visiting, a lot of companies and bladesmiths actually aren't that fussed about people visiting, as long as you make prior arrangements, because they have to protect trade secrets, and sometimes they work just downstairs of where they live. If you want to visit a certain famous bladesmith or sharpener and don't know if it's possible, sometimes it's best to do so through the company they're contracted to.
@rdizzy16 жыл бұрын
It is because in the west sashimi is just considered to be a sub-type of sushi, sushi being an over arching group, including sashimi, nigiri, maki, temaki, etc,etc.
@londiniumarmoury70375 жыл бұрын
You won't find him, he will find you.
@joyfulnoise36214 жыл бұрын
Love the joy and happiness you express in your videos
@jeffersonalmeida62492 жыл бұрын
Holy Mother of God... I really just NEVER saw that kind of masterpieces !
@Sanoskesagara6 жыл бұрын
This was absolutely beautiful! Thank you!
@maspotts1 Жыл бұрын
Made me laugh so I had to post it. At 8:48, this knife is serious business. His phone must have heard Siri-ous business 😂
@guguigugu Жыл бұрын
that sakimaru is something special. even though i rarely prepare sushi, i'd buy it just for the artisanal value alone.
@Burrfection11 ай бұрын
yes....
@andrewneumann5476 жыл бұрын
Those are truly beautiful pieces of art and mastery. I can't decide if they should be displayed on a wall as art or used in the kitchen.
@ClemsonJohnson5 жыл бұрын
I looked into these beauties after you showcased them and they are far beyond my means. I did read that adding the mystery man sharpening service adds a year to your special order, wow, some serious knives you received.
@amdog50555 жыл бұрын
I would just strap those two sushi knives to my belt and pretend to be a samurai around my kitchen.
@suburbanhobbyist27522 жыл бұрын
Siri came on because you said "this is SERIous business".
@usprulse4 жыл бұрын
As a sushi chef, I would get tears.. If I get these knives.. P. 's I woul go for the sakimaru yanagiba
@jojojaykay3 жыл бұрын
Can I add you on Instagram?
@hando57453 жыл бұрын
3 and 4 are Beautiful but if I get to pick one my Favorite in All Aspect “3” Hands down and the🧲 Blew my Mind 👏
@idiota1156 жыл бұрын
so happy that you describe the steel now!!
@DERICKBLAIR45 жыл бұрын
this is siri's business
@razvannn904 жыл бұрын
Dude your awesome, I love every of your video and I love the way you are, just natural in front of the viewers! I love what u do and I vibe on your energy! Bless you and your family!
@yourpandaprince99625 жыл бұрын
Subbed because of your links in the desc asking for people to translate your videos. Pretty awesome.
@Burrfection5 жыл бұрын
haha. welcome!
@johnmichaelsaraceno28514 жыл бұрын
Spectacular knives, almost wouldn't want to used them!
@Taylorkaraoke4 жыл бұрын
Dude! you have a very strong personality, you didn't say 'fuck!' not even once!! I bet you thought it though... perfection illustrated..
@Burrfection4 жыл бұрын
haha. just keeping it real
@shamboozler5665 жыл бұрын
I live in New York and will be visiting that store soon. Thanks for bringing it into my life
@satriakurniawandjaenal96765 жыл бұрын
And now...you are ready to become a yakuza...
@izzysan40135 жыл бұрын
I feel like he was edging the whole time
@DaedalusProps5 жыл бұрын
The Oo-kissaki on the Turugi sashimi knife fills me with unbridled joy.
@voodoo28826 жыл бұрын
great un boxing! This answered one of my questions that I asked on mar 2018. Yes human hands actually sharpen the blades. WOW..... I would love to meet and greet the 'god of the edge'.
@plankhill5 жыл бұрын
Why are the 2 long "Mystery Sharpened" ones only sharp on one side? one side is flat, the other is ground to an edge. ? In my experience, thet makes the cuts curve, or deflect. Maybe that is whats needed for preparing Sushi ?
@danielgilperez38745 жыл бұрын
How much does it cost in japan vs how much does it cost in web? Travelling to Japan next month and gonna buy it for sure, but my budget is 400$
@donotneed22505 жыл бұрын
Works of art that should not be just looked at but used also.
@RonFloyd6 жыл бұрын
Pure works of art! Thanks!
@kwonsoo6 жыл бұрын
Beautifully crafted knives.
@SilverforceX6 жыл бұрын
Have to be impressed at Japanese craftsmanship, whatever it is they make, they really do their best.
@DjOzKid6 жыл бұрын
I’m in love, I loved the real Ice bears but the new ones make me feel the master has passed, I have a new love with out feeling them
@nicksharples32776 жыл бұрын
Oh wow that saki maru (or how ever it’s spelt) is stunning! Love that you left the Siri bit in too mate. As always loved the video, keep up the awesome work! One thing I would love to see is a comparison on Japanese natural stones versus other natural stones
@Burrfection6 жыл бұрын
working on getting more naturals...
@benjamindejonge36245 жыл бұрын
What a great collection, to die for.
@aaronseeker5 жыл бұрын
Just ordered the turugi yanagi . Can’t wait to get it pricey but I like the sword look. Their customer service very nice and informative. /love it’s my 2nd ordered Ps... sushi chef you be in love with their limited edition yanagiba.
@jackp95896 жыл бұрын
I doubt it, but are any of these knives better than the Martha Stewart knife?
@SquidgyBidgey6 жыл бұрын
Hahahahahahahahahahahahahahahaha
@StormW166 жыл бұрын
😂 impossible my friend! What are you even talking about?!
@Burrfection6 жыл бұрын
careful...... Martha may want to hire you for that comment.
@ereseminole6 жыл бұрын
Hahaha.. Ryky should send you a Martha Stuart then.. I'll take the swords
@hrhamada19826 жыл бұрын
I should have posted that a MSE knife is my "dream knife" in the video when he asked us what our dream knife was. LOL OK Jack, just so long as it's not a crapco knife. "dream knife" is really a nightmare.
@adaml99834 жыл бұрын
Going back in time to your previous videos.. amazing Sakimaru knife.. amazing
@baileymoto6 жыл бұрын
I'd love to see the first knife compared and contrasted to a 'big box' store knife, like the Shun chef. :)
@Sscottayboyeful4 жыл бұрын
How are the katana kitchen knives holding up? Do you have the product information? they are beautiful.
@davec36513 жыл бұрын
8:43 He exclaimed it to be Siri's business then got annoyed when Siri responded, even told her he doesn't like her. 😆
@Burrfection3 жыл бұрын
she needs to mind her own business.....
@MrBrooksa03316 жыл бұрын
Kudos on such an awesome find. Did not know there was such a store in my neck of the woods. Loved the unboxing presentation.
@jimmygrey68486 жыл бұрын
If ever there was a video to remind me of why I'm passionate about knives, it's this.
@gabrielgomescunha5 жыл бұрын
I would chuckle the same way if got the chance to have one of those...
@RedRedMCmusic6 жыл бұрын
Niccccceeeee I'm jealous right now man. Just bought a new bad ass gyuto waiting for it to be delivered can't wait to use it at work. Watching your videos to keep me sane
@brucewayne-ej3cx5 жыл бұрын
"I don't like siri." Wise words.
@robdeskrd5 жыл бұрын
Homeboy I would take those sushi knives to war, looks like a couple of well-made wakizashi right there, that half flat grind with multi bevels on the other, octagonal handles and horn ferrules, blade geometry and, wooden polishing wheels I never even heard of that before!
@franzliszt97435 жыл бұрын
Robert Deskins sad?.
@robdeskrd5 жыл бұрын
@@franzliszt9743 I don't know what you mean Franz..... also, you died in 1886 what the hell are doing asking me questions on KZfaq for when you supposed to be in your grave being devoid of life? I mean really Franz, you might want to go see a doctor or, a priest cause this ain't normal.
@sour77866 жыл бұрын
You just pulled me right back into your channel sr. Now I need to do allot of Japanese kitchen knife research
@Ripper76204 жыл бұрын
Thanks for showing off these beautiful knives, outta my league, but man, those are EPIC!
@smievil4 жыл бұрын
8:46 "this is serious business" Siri: did you call me?
@MrEric6224 жыл бұрын
+1 for the Stig reference
@Ternaz886 жыл бұрын
Hey maybe this has been asked answered, but I haven’t found any videos from you about sharpening serrations on knives. Wether it be the last quarter of the blade or the entire blade, i.e. bread knife, I would be really interested to see how you do it. Sorry if this has been asked/answered and if a video was made about it, can someone please link me to it as I couldn’t find it through searching through this channel. Thanks!! Keep up the great work. P.s. Your buffalo strop I bought is perfect thank you so much again!!!
@1967mcm6 жыл бұрын
Wow. Those are amazing!
@jokubaskasparasjurkaitis47935 жыл бұрын
Awesome video and beautiful knives! I hope someday i can get my hands on one of these beauties. Now working with a chefs knife which will be a pairing knife in a few years from sharpening :D
@rapfaeloguerra76276 жыл бұрын
Hi, Ryky. Those knife are incredible. Wow ... You look very excited :) We know that you work at home with your whole family, but many followers are waiting for your trip to Japan. A lot of documentary information about the knife and the people who make them. I would like to recommend an idea for one of the episodes of your channel. You could invite a metallurgical engineer to explain well the differences, qualities and recommendations of each type of steel used in the manufacture of more classic knives. From Costa Rica, pura vida.
@brickbuilderx23165 жыл бұрын
I got my mom a traditional Japanese chef knife, and the first thing that it cut was her finger. I have always wanted to know the technique on using a single bevel edge. Regarding the shape in relation to a katana, katanas kissaki can take the shape of both having a angled tip as well as a rounded/curved tip (Chiefly, with katanas that have a O-kissaki, (with "O" meaning large, respectively).
@markstuut40243 жыл бұрын
Awesome show glad I found you
@EikoIsler4 жыл бұрын
Sadly I don't see the links anymore you mentioned in your video. Is it possible to get them?
@doctari10612 жыл бұрын
Can you use the sushi knives for cutting other things such as roasts or hams?
@sushi06si6 жыл бұрын
Wow, those are gorgeous! I don't think I could ever afford one of those 300mm beauties. That katana style is amazing, maybe someday...
@Burrfection6 жыл бұрын
one day
@erichusayn4 жыл бұрын
Damn. Can really see the katana influence on the big ones. One looks like a shinogi zukuri and the other a shobu zukuri. Very cool. Get some Tatami mats dude...
@hkky013 жыл бұрын
WOW... THEY ARE SO BEAUTIFUL!!! Which brand are these knives or swords? LOL
@alexpearson84816 жыл бұрын
Ryky, Great work! I am so excited to see higher end knife reviews. Please......keep this coming......I would to see you cover a handmade Kiritsuke Honyaki!!!!
@2MSecurity Жыл бұрын
Love this video. you asked two questions. 1. which do we prefer. j say the blade with clip point like classic sashimi because the rounder point is more like Sujihiki knife. 2. what would we like to see you use them for. I ask, please cut king salmon from tip to base length and Sushi slowly and gentle so i may learn and reach my daughter correctly how to use king (24cm blades) I have a selection of Katana
@2MSecurity Жыл бұрын
I also trained as a chef so training daughter knife etiquette
@Burrfection11 ай бұрын
time to bring in the fish
@henrynguyen89376 жыл бұрын
They’re all so beautiful!! I’m sooooo jealous. But definitely learn sushi! It’s fun 😁
@aurabean6 жыл бұрын
Awesome video! I was just wondering if you have had a chance to try out the Messermeister knives? I was really looking at the Messermeister Meridian Elite Stealth 8" as a my chef's knife as many people have been saying its the best German knife under $100 at the moment, and was wondering about your input on it. I'm torn between that and the Tojiro DP. I'm open to hone my German or Japanese knife skills and was really split between the two. Also have you heard about the upcoming Kuma VG10 knife? I was wondering if I should wait out for that before deciding between the two.
@hrhamada19826 жыл бұрын
I use Messermeister San Moritz and Messermeister Olivia. Olivia are similar to Meridian. They are very well made German steel knives. they are well thought of by working professionals. I recommend german steel for beginning cooks. I know dozens of cooks that have Meridians. It's one of the knives that's often in culinary school "kits" because it's inexpensive, high quality and reliable The DP is perhaps the best "entry" into Japanese knives. The DP is a VG10 core knife so it takes a little more responsibility and skill of it's owner. It is extremely well thought of by Professionals used by thousands of cooks in professional kitchens. Kumas are consumer "home cook" quality knives. It's relatively new. If you saw the other Kuma knife, it looks to be a great value for the dollar. I'm sure they'll send ryky one to test. All three of these knives are designed for different demographics and price points.
@TheDanNSantos5 жыл бұрын
As a daily sushi driver I would choose the second 270 over the tanto/yanagiba because of the smoother upward taper of the tip and thinner blade. Secondly I can make many higher quality steel, greater craftsmanship namely Teruyasu Fujiwara's Denka No Hoto line.
@brdpit6 жыл бұрын
Wow those are beautiful knives!
@eliadbu6 жыл бұрын
this is work of art ...
@sour77866 жыл бұрын
Man those knives are stunning and I have to buy one now but.... can u please do a video on what to cut and what not to cut with some of the more basic Japanese knives please!! I have a shun knife that you recommend and it’s nice vg10 steel but it’s so thin I have a hard time figuring out what to cut with it. And also how to store them so the edge doesn’t contact other knives etc. I’d really appreciate it
@danmadgett15134 жыл бұрын
Yes I agree 😳 Damascus is very distracting, 🤨 I get so Distracted I use the blunt end to cut😏
@digsfossils6 жыл бұрын
Awesome, awesome video! Youre so lucky my friend!!! And thanks to Yanagi for sending the knives so we can all see them. And yes please do use videos with these sword-like knives.
@potatoninja356 жыл бұрын
Hey, I just saw your "sharpening with sandpaper" video. I was gonna comment on it but you probably wouldnt see it... I only use sandpaper to sharpen my Classic Ikon and the results I get are incredible! My technique is totally different from the one you used on the video though. If you'd be interested in learning more let me know. It'd be cool to see you trying it
@williamj34596 жыл бұрын
Thanks for sharing the unboxing with us, Ryky. These knives are gorgeous. You hit the nail on the head. Seeing a sushi chef use these, with professional technique would be icing on the cake. Aside from that, maybe eventually a sharpening instructional video for these single-ground edge blades? (not sure what the technical term is...)
@williamj34596 жыл бұрын
(I only wish I could add more thumbs up for this one...)
@williamj34596 жыл бұрын
(The video, that is)
@Heizenberg325 жыл бұрын
18:00 Magnets to keep the cutting edge from wearing against the sheath is a brilliant touch.
@furyus145 жыл бұрын
bro i'm a B.Sc Mechanical Engineer and i love the craft of forging, blacksmiths. Its very intriguing from engineering point of view how a knife or sword or any forged item is made. There is Thermodynamics, Material Sciences, Mechanics of Materials, etc. involved with this stuff. So i'm definitely going to do some research related to the craft when I do get time to do my masters. Here's a request. I'm ,very much so, interested in the craft ,art of the past and since your channel provides content on knifes. I was wondering if you could do a series on the knifes that different cultures, people of the world have used in the past, in the same way that the Japanese knifes are still being used. As you mentioned that the knifes feel as if it has a soul, being passed down through many generations. So interested in what kind of knifes has the same aura or history associated with it and what they were used for? and how they're made, etc. Do take care ^^
@luisvejarano33254 жыл бұрын
Just beautiful
@johnathanscott34073 жыл бұрын
I hear you each work they put in their blade have soul some people don't understand
@Velacroix5 жыл бұрын
6:00 Oh look, a dragon slayer.
@taazen744 жыл бұрын
That is something I would love to see or at least hear about, you meeting this mysteries, nameless sharpener and polisher. Have you heard more about him or maybe from him? Please update us on this exiting adventure. 🙏