【Professional sharpening】 kitchen knife sharpening by Master knife sharpener at kiwami shop

Рет қаралды 9,391

Күн бұрын

I am currently working for a kitchen knife shop called Kiwami on weekends.
One of the greatest characteristics about Kiwami shop is their sharpening.
Their sharpening method is based on Kai sharpening.
and the owner of Kiwami doesn't use machine to sharpen his customer's knives, So the quality is so high.
【About the knife】
This time I asked the owner to sharpen an Aritsugu knife
Aritsugu
URL : • 【Aritsugu】One of the o...
The blade is 3-ply blade(Side material is stainless and the core material is high carbon steel)
Kai(or Kaijirushi) is the biggest knife company in Japan.
Kai has been trying to figure out the best method to sharpen knives.
Their methods are established by trial and error for many years.
They are still trying to improve their methods.
Please enjoy their sharpening.
【Kiwami(貴和美)】
Address
Japan 〒111-0035, Tokyo Taito City, Nishiasakusa1-5-17, Kiwami
The shop is on kappa bashi street (kitchen tool street)

Пікірлер: 10

@joshevans3452 Жыл бұрын

Guess the kasumi finish was off camera. The blade was sharp off the stone but the cladding clearly had a bunch of work after thinning to get the coarse scratches out.

@marinprofka5980 23 сағат бұрын

What is the name of the big wheel grinder please?

@jeffmacrae4633 2 жыл бұрын

Very good video. You can see the sharpeners experience in how he moves... I am curious about the kso method of sharpening...I would appreciate it if you could please point me towards resources related to it. Thanks

@knife.spa.berlin 2 жыл бұрын

Looks like he is conveying by lifting the angle a bit during the end of sharpening. Right?

@zenknife7903 2 жыл бұрын

That is right. First he lowers the angle and grind down the blade and after that He lists the angle from around 10 degrees to 15 degrees to make koba(the edge). His sharpening is method is based on Kai's sharpening method. www.kai-group.com/global/en Kai is the biggest knife company in Japan.

@Japaneseknifestudio Жыл бұрын

Biggest not always means the best .Kai's Knife's are unchi

@1DRIPSTER Жыл бұрын

His stone is uneven.

@Sharp.Penguin00 5 ай бұрын

If you have great control you don't need a flat stone. I'm sure a master has plenty of edge control

@user-lb9wi8ip7w 2 жыл бұрын

staying on a medium grit stone is enough?

@zenknife7903 2 жыл бұрын

That is really great question! This customer said that sometimes the edge slips on hard ingredients. He decided to finish the edge with medium whetstone because if you sharpen a knife with finishing whetstone, the edge can be too smooth and might cause the slips.