Thank you for the kind words Franco! I genuinely love, appreciate and respect Japanese knives...so when showing (off) the star of my Japanese knife collection it's not hard to be genuine. Anyway, you do yo...I do me...and the world will be fine!

Arguably the most gorgeous blade in my 70+ knives collection 🤭

Thanks for your kind words! You pretty much sum up my whole approach to this thing. I just feel grateful, lucky and humbled to own and use the knives in my collection. I don't claim to be a knife expert and/or try to sell you anything. Just a Chef Knives Enthusiast showing my knives.

@@chefknivesenthusiast Dear friend, in my teenage I had a discarded chef knife which I repofiled to a 8-9° uneven twinside edge. That was a mistake I do not care to repair, apprehensive of further damage it will do to the blade. Recently I bought Kai Shun premier set, pakkawood handle tsuchihime finish. As my senior in japanese knives, could you guide what hard vegetables I should avoid, and habits that may make my knives chip. I know I cannot use it like my previous knife (that seems to be a victorinox). Does wooden cutting board also affect the knife health. I will only begin using these knives when I know well enough to use them properly. Could you share some experience or helpful link towards proper japanese knife etiquettes in vegan home cooking.

@@theunahime7446 I'm on a holiday until Dec. 6 Will try and answer your questions when I'm back home.

@@theunahime7446 High Carbon steel knives with a high HRC (63+) are always very brittle, so you shouldn't cut anything with it that you wouldn't bite with your own teeth. Also, proper cutting techniques are mandatory. There are many videos on youtube that will demonstrate proper cutting skills and what not to do with your Japanese knives. Wooden cutting boards can be good for your knives, especially end grain cutting boards. Avoid bamboo or other hard wooden cutting boards though. In my own personal experience using high soft rubber cutting boards, for example Asahi and Hasegawa cutting boards, is the best pairing with Japanese knives. It will improve the edge retention of your knives. I use my Asahi for raw veggies/fruits/herbs, my Hasegawa for slicing raw proteines and my Asahi Parker for cutting cooked proteins.

@@chefknivesenthusiast thank you. I was think of buying the Hinoki board from Shun. Your suggestions just bolstered it. Hope you're doing great.

It is absolutely stunning indeed! Have you watched my video with the Nigara Troll Killer Mt. Fuji Sakimaru? Curious to hear what you think about that one too!

@Chef Knives Enthusiast Yeah that is a beautiful piece it is way more blade than I am capable of handling To be honest I prefer the pattern on your troll killer gyuto I like the chaotic look

@@theneighborguy Me too. The Mt Fuli Troll Killer pattern looks okay on a Sakimaru, but doesn't work on a Gyuto for me. My Troll Killer Gyuto is definitely the nicest Damascus I've ever seen, especially the randomness of the pattern. The chaos.

Where did you find one? Pls let us know :)

@@tejaksz tosho knife arts has a sakimaru, cooks edge has a yanagiba

@@porkchopsammies79 Yeah, I’ve seen those. I thought you’ve found a gyuto 😃

Ja, kijk. Ik heb dan geen vrouw, kinderen, koophuis, auto en leningen...maar als ik het dan positief bekijk, ik heb geen vrouw, kinderen, koophuis, auto en leningen. Ik heb alleen een kat en een boek lijpe messen. 😉 Helaas zal ik voorlopig nog wel ff filmpjes blijven maken. 🤷🏾‍♂️ Good luck with the misses. Wu Tang madafakaaa! 👐🏽

En proficiat met je Troll Killer! Ben benieuwd naar het Damascus patroon op die van jou. Waar heb je hem vandaan/besteld?

Great to see you here too, much appreciated!

I wholheartedly agree!

I think that is actually an interesting question. As far as I know there are no rules or ettiquette concerning blade direction. I prefer to show the side of the blade which has the name of the maker engraved (Kanji). Some makers place their name on the left side, most makers place it on the right side. So it appears there are no rules for that either. There has been some arguments amongst knife nerds who place their knives with the tip pointing down, handle up on their magnetic wall strips...but never did I see a debate abouting facing left or right.

Het is niet van steen, maar van recycled plastic flessen gemaakt! Een neef van mij heeft een bedrijfje (GO GO Plastics) en hij ontwerpt allerlei meubels en vele andere toepassingen voor dit materiaal. Ben een dagje naar zijn werkplaats in Arnhem gegaan en met behulp van een medewerker van hem deze knife-display in elkaar gezet met rest-materiaal dat hij nog had rondslingeren. Een heuse DIY klus dus.

I will check Oigen out. I also have made a video with my Nigara Anmon Usuba and Yanagiba, and a video with a Nigara Rainbow Gyuto. In case you didn't see those, you can find them on my channel.

Me too!

@@chefknivesenthusiast Just curious what was your first knive?

@@gert-janvandebilt65 That was a Miyabi 6000MCT Santoku, 12 years ago. Fast forward to the present, I'm deep inside the rabbit hole (30+ knives)... hence the Troll Killer and a Honyaki high on the wishlist. What was your first knife?

@@chefknivesenthusiast a kai shun primier Tim maltzner chef knive 20 cm beautiful knive

@@gert-janvandebilt65 I know that knife! Not a bad place to start. Never owned it myself, but got to use it a few times. I bought a Chromax Type 301 Gyuto as my 2nd, a Kai Shun Classic Cleaver as my 3rd knife. By now only hand forged knives by quality bladesmiths (from Japan). Recently ordered my first two custom knives from a non Japanese maker. Check out Majime Knives, from Atlanta. Max is an ex Chef turned knifemaker and I just love everything about his knives. Especially his grinds (he makes a lot of S-grind blades, with superior food release).

First of all: SG2 steel is great. Low maintenance, still gets pretty sharp and not too hard to sharpen IMHO. I own 4 Yu Kurosaki knives and have another one on its way. So, I got nothing bad to say about Yu Kurosaki knives. Most people come for the looks and then stay for the performance with his knives. I'm growing an enormous weak spot for Nigara knives too though! Obviously with the Troll Killer Gyuto and Anmon Damascus Usuba, I own two of their top tier knives. They are just mind blowing. And yes, the handles on Nigara knives are fantastic. To be honest, you can't go wrong with either of these blade smith's! My personal vote would go to Nigara right now. Only because I expect Yu Kurosaki to become even better in the next 3 decades (he's only in his early 40's). Nigara at the moment just makes the most (Damascus) beautiful knives with equal performance.

A Troll Killer with Mt Fuji on it? Where did you see one? I only know of Honyaki knives with Mt Fuji on it.

Saya's made of wood generally start around $30, it's just the bottom price I guess. If you need a cover for transporting your blade you could protect it with a 'blade guard sheath', they're available from around $5-$10. If you just need protection for your blade at home, I would suggest a wooden magnet strip on the wall. You can store/display more than one knife on those.

Thank you for your enthusiasm and feedback! I did not expect so much interest and respons, and didn't have the aspiration to become a real channel. Just sharing my knives with a few knive nerds I thought. But by now, I actually did upgrade my lighting. Hope it is noticable in my other two videos. Will upload my 4th video soonish.

@@chefknivesenthusiast looking forward. Nice collection.

Thank you!🙇🏾‍♂️ I wish your 🔪 dream will somehow come true one day. 🙏🏽

Thank you !🙏. These amnon knives are rare and expensive, but one day i will get one!!!

🙏🏽Thank you for the explanation! 🙏🏽 It's just that all retailers put Nigara Hamono in the title of every knife they sell. That's why I thought it was part of their name.

Thank you. It's a joy to prepare and serve food with this knife for sure.

😅

Grazie mille

Mijn Troll Killer is één van de mooiste Damascus messen die ik ooit heb gezien! Heel erg blij mee en zuinig op.

Hij is inderdaad prachtig, ik hoop zelf er een in mijn bezit te mogen hebben. Nog even sparen 🙈🔪😍

@@yvoroyer3017 Of 2 maanden geen huur betalen 😉

Hahahahahaha

I bought this knife at Meesterslijpers in Amsterdam

Thanks a lot

Depending on the car you drive, you might have to sell it. I don't even own a car, so I couldn't sell it. 😉