"CHEAP" VS EXPENSIVE JAPANESE KNIVES

Рет қаралды 6,746

24 күн бұрын

Hey folks, thanks for tuning in as always!
In todays video we'll be comparing "cheap" vs expensive Japanese knives. This maybe isn't the comparison between an Ikea paring knife and an authentic katana you've been waiting for, but the more realistic comparison between high end Japanese knives and higher end Japanese knives!
Find us on our website or follow the links below to the specific products seen in this video : www.sharpknifeshop.com
Knives seen in this video :
Sakon Ginga Octa-Grip Petty 135mm :
sharpknifeshop.com/products/s...
Hatsukokoro Kuroname Santoku 165mm :
sharpknifeshop.com/products/h...
Hatsukokoro Kurouchi Gyuto 240mm :
sharpknifeshop.com/products/c...
Yu Kurosaki AS Senko Ei Petty 150mm :
sharpknifeshop.com/products/y...
Hatsukokoro Shinkiro Nakiri 170mm :
sharpknifeshop.com/products/h...
Ryusen Hamono Oukoku-Ryu Gyuto 240mm :
sharpknifeshop.com/products/r...
Remember to follow us on social media for more knife related content, updates, restocks and more!
Instagram : @sharp_knifeshop
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Пікірлер: 27

@154reaperfang 22 күн бұрын

Anyone else confused at first by the thumbnail?

@fartingfoxmaster7852 22 күн бұрын

yes...bit strange....

@beastamer1990s 21 күн бұрын

I'm confused at second too

@Vegeta1088 20 күн бұрын

wanted to comment this- it the only reason I clicked on the vid!

@DobromirManchev 21 күн бұрын

That "senko" looks amazing!

@fartingfoxmaster7852 22 күн бұрын

The Nakiri looks amazing....

@matthieusuzor-pleau3157 22 күн бұрын

Slightly off topic, I purchased the Hatsukokoro Shinkiro Damascus Gyuto 210 mm hand forged by Nihei-san. It’s an awesome knife. There is no kanji like the Shinkiro Nakiri. It is from the same series?

@chefknivesenthusiast 19 күн бұрын

Good video bro-san! I have to reprofile and sharpen a whole batch of Hatsukokoro Kokugei knives, steaight out of the box, because of their super wonky cutting edges. They are €90 knives, so yeah. That is one reason why some knives are cheaper than others. 😉

@Daniel-yj3ju 18 күн бұрын

I pimped my Fujiwara Maboroshi knives - just sanded the spine and choils as per a previous episode and oh my. Stuuupid sharp, lovely feel in the hand and look the part. They ain't no Ryusen Hamono Oukoku-Ryu but so worth the time and effort.

@tyquaun 16 күн бұрын

Are you saying Ryusen Hamono Oukoku-Ryu is better than Fujiwara?

@Daniel-yj3ju 15 күн бұрын

@@tyquaun Better finish for sure. Fujiwara have rough edges which aren't great in the hand. Extremely sharp and long lasting edge though, so with my mods I'm in heaven. That Ryusen is very pretty though...

@tyquaun 15 күн бұрын

@@Daniel-yj3ju what mods? I’m going to try out the one u suggested. I am about to get another fujiwara though

@Daniel-yj3ju 15 күн бұрын

@@tyquaun I followed this video. I used a pen with sand paper wrapped around it for the choil. Have fun! kzfaq.info/get/bejne/a9hmfaqlvbidYoE.htmlsi=K3ViIsgNQ6ZQ33HK

@Daniel-yj3ju 14 күн бұрын

@@tyquaun thought I replied to this already. I followed the technique on this video kzfaq.info/get/bejne/a9hmfaqlvbidYoE.htmlsi=JSOhc7LjNeN0Sb-r But used a pen wrapped in sandpaper for the choil which worked well.

@JASinIL2006 20 күн бұрын

It’s easy to spend a lot of money and get a fabulous knife. It takes some work, knowledge and a bit of luck to get a great knife for much less. It also helps if you know what qualities are most important to you in a knife.

@philipp594 22 күн бұрын

Why does this gyuto have a tip like a bunka? I thought that was the main difference. How do I keep them apart?!

@AnthonyMazzarella 22 күн бұрын

It's called a k tip or a reverse tanto tip. A lot of knife makers these days are blending elements of gyutos and kiritsukes (same shapes as a bunka but lager size)

@DobromirManchev 21 күн бұрын

If you pay attention, the first knife (the "senko" i believe) also has a k-tip. As anthonyMazzarella said, the difference between a bunka and a gyuto (and other knives with k-tips) is generally the lenght and somewhat the rest of the blade geometry - AFAIK, bunkas have more flat blades (closer to a nakiri) where gyuotos are more rounded/curved. Then again, that's not always the case either so in the end it doesn't matter much i guess :D

@manuelbousquet 21 күн бұрын

Hi gage 😊

@Dinidan1 14 күн бұрын

looks like it's snowing in Canada

@RobinYee-xc9vf 16 күн бұрын

我看是富貴手的那富貴呀有錢的很多錢呢！$$$$$

@RobinYee-xc9vf 16 күн бұрын

誰會用捨得花這麼多錢來買那麼貴的東西

@RobinYee-xc9vf 16 күн бұрын

肉刀菜刀水果！便宜還是貴,人！便宜也有好貨,貴？誰來花錢！

@michelepalermo2949 Күн бұрын

To be honest? I love knife, but I never going to spend 1500 for a knife, never

@RobinYee-xc9vf 16 күн бұрын

又不是拿來戰爭用的！打仗

@TocilarulTimisorean 22 күн бұрын

How can you name those steels "top steels"? Have you got the smallest ideea of how many superior steels they are out there, other than Aogami Super and Sg2? Even japanese use superior steels in their knives such as Srs13, Chromax, Hap40, Zdp189 which are another level compaired to Aogami and Sg2. Btw Hatsukokoro does the same quality to most of their knives at lower prices compaired to some other brands that are just more expensive. Some even outperform many expensive knives. And yes, i know what im talking about, as i restore knives and i've had in my hands most of the japanes brands. They are better steels, better knives made by many european artisans, cheaper than brands like Fujiwara, Takeshi, Nigara, etc.

@mikeboettcher9709 22 күн бұрын

They are top steels. They may not be the best in every aspect, but they are still near the top and quite popular among knife makers and knife enthusiasts for a reason. The steels you listed aren't just cut and dry superior. Cost, sharpening, feel, etc all factor in. Every steel has it's pros and cons. I'm not sure why you listed a bunch of SS steel calling them superior to a carbon steel. 2 very different steel categories. You kind of just sound like a snob that thinks their personal opinion is extra special and should be taken as gospel.