A man who’s hairstyle reflects his passion I see.

8:45 "Siri-ous buisness" LOL

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 .

oooooo knife porn. barely legal stuff.

These knives are absolutely stunning! I must own one!

Now you know, when you put positivity into the world it returns 10 fold, continue being you, thank you

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.

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

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.....

Ah, the ol' Sword sword, my favorite type of sword.

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.

Tell that gentleman thank you very much for his craftsmanship. So beautiful all the pieces.

drawing your fingers along the blade edge back and forth made my hair raised.

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!

well....guess I am going to be spending some money.....thanks Ryky you got me yelled at by my wife lol.

Theses knives are life goals First step for me : getting the Yaxell super gou 20 cm . You really transmit the love for knives

I just ordered one, I'm absolutely ecstatic over waiting for them

A-maz-ing. Absolutely gorgeous knives. The last is my favorite. I love that swept-up tip. Awesome review.

Holy smokes. What elegance. Heirloom quality knives to pass through generations. I'll be ordering some soon.

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.....

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.

"This is 270mm, a bit longer than the 210". I believe he is a math genius.

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).

You won't find him, he will find you.

Love the joy and happiness you express in your videos

Holy Mother of God... I really just NEVER saw that kind of masterpieces !

This was absolutely beautiful! Thank you!

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 😂

that sakimaru is something special. even though i rarely prepare sushi, i'd buy it just for the artisanal value alone.

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.

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.

I would just strap those two sushi knives to my belt and pretend to be a samurai around my kitchen.

Siri came on because you said "this is SERIous business".

As a sushi chef, I would get tears.. If I get these knives.. P. 's I woul go for the sakimaru yanagiba

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 👏

so happy that you describe the steel now!!

this is siri's business

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!

Subbed because of your links in the desc asking for people to translate your videos. Pretty awesome.

Spectacular knives, almost wouldn't want to used them!

Dude! you have a very strong personality, you didn't say 'fuck!' not even once!! I bet you thought it though... perfection illustrated..

I live in New York and will be visiting that store soon. Thanks for bringing it into my life

And now...you are ready to become a yakuza...

I feel like he was edging the whole time

The Oo-kissaki on the Turugi sashimi knife fills me with unbridled joy.

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'.

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 ?

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$

Works of art that should not be just looked at but used also.

Pure works of art! Thanks!

Beautifully crafted knives.

Have to be impressed at Japanese craftsmanship, whatever it is they make, they really do their best.

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

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

What a great collection, to die for.

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.

I doubt it, but are any of these knives better than the Martha Stewart knife?

Going back in time to your previous videos.. amazing Sakimaru knife.. amazing

I'd love to see the first knife compared and contrasted to a 'big box' store knife, like the Shun chef. :)

How are the katana kitchen knives holding up? Do you have the product information? they are beautiful.

8:43 He exclaimed it to be Siri's business then got annoyed when Siri responded, even told her he doesn't like her. 😆

Kudos on such an awesome find. Did not know there was such a store in my neck of the woods. Loved the unboxing presentation.

If ever there was a video to remind me of why I'm passionate about knives, it's this.

I would chuckle the same way if got the chance to have one of those...

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

"I don't like siri." Wise words.

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!

You just pulled me right back into your channel sr. Now I need to do allot of Japanese kitchen knife research

Thanks for showing off these beautiful knives, outta my league, but man, those are EPIC!

8:46 "this is serious business" Siri: did you call me?

+1 for the Stig reference

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!!!

Wow. Those are amazing!

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

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.

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).

Awesome show glad I found you

Sadly I don't see the links anymore you mentioned in your video. Is it possible to get them?

Can you use the sushi knives for cutting other things such as roasts or hams?

Wow, those are gorgeous! I don't think I could ever afford one of those 300mm beauties. That katana style is amazing, maybe someday...

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...

WOW... THEY ARE SO BEAUTIFUL!!! Which brand are these knives or swords? LOL

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!!!!

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

They’re all so beautiful!! I’m sooooo jealous. But definitely learn sushi! It’s fun 😁

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.

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.

Wow those are beautiful knives!

this is work of art ...

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

Yes I agree 😳 Damascus is very distracting, 🤨 I get so Distracted I use the blunt end to cut😏

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.

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

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...)

18:00 Magnets to keep the cutting edge from wearing against the sheath is a brilliant touch.

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 ^^

Just beautiful

I hear you each work they put in their blade have soul some people don't understand

6:00 Oh look, a dragon slayer.

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. 🙏