I have a couple of Gyutos by Kei Kobayashi. And yes sir, they are lasers. I was rather surprised by their 'out of the box' sharpness. Just today I was wondering if this name is soon going to be really sought after. You proved I was not wrong. Would most certainly try to add this petty also to my collection.
@nadm2 жыл бұрын
They are amazing 🤩
@AequitasVeritas922 жыл бұрын
I love these knives. My 240 Gyuto is such a joy to use. One of my favorite handles!
@nadm2 жыл бұрын
I’m excited to think about getting a big one
@roshanvermezyari52732 жыл бұрын
Handles are better than the typical 8 sided. Great design.
@nadm2 жыл бұрын
@@roshanvermezyari5273 Thank you for your input. I’m sure everyone has a different experience. It’s a little bit bigger than I’m used to but the knife is so nice that I don’t mind
@roshanvermezyari52732 жыл бұрын
@@nadm I actually have a different handle for my petty but same red handle for sujihiki. I could see why a big handle could be awkward for a petty.
@demonslayer8085 Жыл бұрын
Thanks so much for making this video! I have been searching for a 150mm petty for the past few weeks and ALMOST settled on a Takamura since it’s R2 steel and reasonably priced but just did not like that Western handle! This Kobayashi seems like the perfect alternative and your Bess scores sealed the deal for me! Keep up the good work. Subscribed!
@nadm Жыл бұрын
Hey, thanks for commenting! I’m glad we were able to give you some information to help you with your decision. We appreciate you checking in on us and constructive criticism is always welcome. We’re trying to get better over time. It’s a day by day process. Thank you so much.
@lastbite12372 жыл бұрын
Hi Sr. Wow! First time I heard about this brand. Interesting, by the way, what a beautiful knife… ✍️
@nadm2 жыл бұрын
Hey buddy, sorry it took me a minute. This brand is incredible. I definitely suggest you get one. I think that they end Takamura are right there together. Incredible!
@trappenweisseguy272 жыл бұрын
You keep cranking them out. Sexy knife. One thing I think you would find interesting is if you spent 5 minutes researching the laborious traditional Japanese lacquering process using a poison ivy type natural tree substance called “urushi”. This is undoubtedly a modern spray lacquer.
@nadm2 жыл бұрын
I'll have to look into that but I do agree this is modern lacquer.
@KetoCaNa2 жыл бұрын
Thanks for the video, you helped make my purchase decisions
@nadm2 жыл бұрын
Glad I could help!
@theq35002 жыл бұрын
I love the knives this guy makes. I first got a bunka because I wanted a Shibata, and i might as well add a unicorn to the cart with that. I tested the bunka and the handle, choil, geometry and spine are all outstanding, punches well above it's price point. Shortly afterwards i bought the nakiri and gyotu which i just got today. Fantastic knives.
@nadm2 жыл бұрын
Yes indeed! I’m excited to purchase another. Congratulations on yours!
@knife.spa.berlin2 жыл бұрын
How is the food release of the nakiri?
@jeffhicks8428 Жыл бұрын
Great stuff. his black damascus version is hot, high performance, worth every cent
@nadm Жыл бұрын
I have one with no handle, so I'll have to go get into it
@sonkekoster31052 жыл бұрын
Impressive!
@nadm2 жыл бұрын
I thought so!
@scottiebumich8 ай бұрын
I just bought the Kobayashi Nakiri 165mm. I'm a vegetarian and cook most meals so I go through tons of veggies. I would love to hear you impression of how fragile it this knife is? The knife I got is 1.84mm midway down. How much do I have to baby it?
@nadm8 ай бұрын
I haven't really used mine as much as I should but that Kobayashi is a ridiculously sharp knife. Just don't use it on frozen food or bone and you should be fine. Congratulations on a great purchase. The root vegetables are probably going to be the issue. Just be careful around the button on the acorn squash and butternut squash and the spaghetti squash.
@scottiebumich8 ай бұрын
@@nadm thanks for your comment. I actually use a ZWILLING PRO santoku for anytype of hard vegetable.
@philyu82452 жыл бұрын
Kobayashi and Shibatas are the only two knives I will toss when if dulls because I can't get those two to resharpen. I do not trust sharpeners to resharpen their knives.
@nfr36532 жыл бұрын
Instead of tossing "insert send for proper disposal joke"
@nadm2 жыл бұрын
That makes me sad!!!
@philyu82452 жыл бұрын
@Never a Dull Moment other than a Kei Santoku, None of them has dulled on me yet. And that Santoku got destroyed last Halloween when my friends kid used it to cut candied apples.
@nadm2 жыл бұрын
@@philyu8245 OMG!!!!!
@fabledreamor Жыл бұрын
SG2 and Aogami Super steel are not easy to sharpen. I bought a 270mm Masakage Koichi Gyuto (other sizes were out of stock and the 270mm was on sale at a good price). I did not use it for two years because I could not sharpen it to razor sharp although I already had some good techniques and the right stones. I underestimated the time it took to sharpen Aogami Super steel. That knife was my first expensive knife. Before, I only owned cheap and easy-to-sharpen knives like the ones made with spring steel or mass-produced stainless steel knives like Kiwi and Shibazu. Finally, I got it right. I spent a lot of time on lower grits 400-800 to form the knife's edge. I think most people neglect this and focus on sharpening with stones above 1000 grits. Here is my process on how I got it to razor sharp. I used a combination of Cerax, Kohetsu, and Imanishi stones, but you can get any combination of these excellent stones like Naniwa Pro, Cerax, Suehiro, or Sharpton Pro. Cerax 320 (15-20 minutes to thin the edge) Kohetsu 800 (10-15 mintues to form the edge) Kohetsu 2000 (5 minutes on the first stage of polishing) Cerax 6000 (5 minutes on the second stage of polishing) Imanishi 10000 (3-5 minutes on the 3rd and final stage of polishing) Good luck!
@paweel24942 жыл бұрын
Hahah we are going the same way 😜 After Takamura R2 my next SPG2/R2 i want Kei Kobayashi but i go with Santoku🧐
@roshanvermezyari52732 жыл бұрын
I have both Takamura and Kobayashi. Enjoy and use Kobayashi much more. But then again I don’t use Santoku often.
@nadm2 жыл бұрын
The fact that they don't oxidize and they're sharp and they hold an edge for a long time makes them amazing.
@nadm2 жыл бұрын
I would like to get one in a larger size. Something in the 210 mm range
@paweel24942 жыл бұрын
that day is today. I ordered a 240mm gyuto
@nadm2 жыл бұрын
@@paweel2494 Congratulations
@marijusrunovicius69452 жыл бұрын
The grind makes a knife a laser not a bess tester score...
@nadm2 жыл бұрын
I agree. But it under 2 mm on the spine and the score and how it releases from food makes the laser. Too many people have now commented on other social media platforms how it definitely qualifies. But I definitely agree with you but the thinnest behind the edge and the thickness of the spine as well as its sharpness, makes it a laser!
@wendellkeresztyen76872 жыл бұрын
OOo that handle is seccssiii
@nadm2 жыл бұрын
I'm glad you like it my friend! Nice to see you here.