Rehandling my Tetsujin Kasumi 250mm Kiritsuke Gyuto with a Custom LetsHandleThis

Rehandling my Tetsujin Kasumi 250mm Kiritsuke Gyuto with a Custom LetsHandleThis | Kitchen Tools

Рет қаралды 1,018

Күн бұрын

If I were you, I'd watch till the end! Though I've done it many times before in other videos, I show how I rehandled my latest knife. A Tetsujin Labo kiritsuke gyuto. A big thank you to Josh Let's Handle This for this sick custom handle!
Check out Josh's work here: / letshandlethis
KNIFE SPECS
Knife house: Tetsujin Labo
Location: Kochi, Japan
Knifesmith: Toru, Tamura
Knife line: Kasumi
Knife steel: Blue (Aogami) 2
Construction: San Mai
Finish: Kasumi
Cladding: Soft iron clad
Knife type: Kiritsuke gyuto
Blade length: 240mm
Knife weight: 189g
Height at heel: 51mm
Spine thickness at heel: 2.5mm
HRC: 63
Handle material: Dyed box elder and Masur birch spacers
Other: Highly reactive blade
Join this channel to get access to perks:
/ @kitchenknifeguy
🌐 Find me on:
📸 INSTAGRAM - / thefrancoalo
📒 FACEBOOK - / thefrancoalo
🐦 TWITTER - / thefrancoalo
If you have any questions about Japanese knives or about some brands, feel free to ask it in the comment section below.
If you have seen my knife review videos and own one of those knives yourself, feel free to add your experience in the comments as this will help other users make an informed decision.
Thank you all for your support and feedback!
#KitchenTools #KitchenKnives #rehandle
SAVE 15% on any Search & Rescue Aprons
by using my link below or code THEFRANCOALO at checkout.
searchandrescuedenim.com/?ref...
Save 10% on ANYTHING at Tokushu Knife by using code Franco10
tokushuknife.com/?rs_ref=zP8X...
Use code ALO! and save 10% on any regular priced Larch Wood Cutting Board here: www.larchwoodcanada.com/
⏰ TIMESTAMPS:
0:00 - Introduction
9:18 - Knife Demo

Пікірлер: 42

@KitchenKnifeGuy 21 күн бұрын

Check out Josh's work here: *instagram.com/letshandlethis/*

@RzTheTree 21 күн бұрын

Bees wax has always worked well with me and its easy to melt again if you want to change the handle again.

@KitchenKnifeGuy 21 күн бұрын

Exactly. What counts and I’ll say this again and again is that the tang is sealed within the handle with no gaps for moisture to crawl in and that the handle stays put on the blade.

@themther3207 21 күн бұрын

Removing the handle over boiling water worked for me like a charm, I did it on a shibata Koutetsu 180mm bunka (stock), 10 mins over boiling water and was able to pull of the handle without any problems. Put back the tang in a hot water a big so I was able to get of the rest of the glue from the knife, perfect. Thanks a lot to franki for his great video and help.

@KitchenKnifeGuy 21 күн бұрын

Heyooooooo. Glad to hear this buddy. This is what it’s all about. This reinforces what I mentioned for those skeptical out there. Will work on wax, hot glue and wood glue methods.

@johnniemiec3286 21 күн бұрын

Josh always does top notch work. I'll be honest, I dig this handle way more than the Tinker. That one looks good, this one looks great. Fantastic match with the blade, excellent combo Frank!

@KitchenKnifeGuy 21 күн бұрын

Thanks man and absolutely appreciate the honest feedback. I’m a sucker for a three spacer handle. Josh is next level with the custom requests.

@jonathantsujio7226 21 күн бұрын

Great video, I definitely want a handle from Josh on a future project. Thanks Franki!

@KitchenKnifeGuy 21 күн бұрын

He’s the guy.

@Steelforfood 19 күн бұрын

Another great piece from Letshandlethis

@KitchenKnifeGuy 19 күн бұрын

Glad you like it too.

@JimCaputoMusic 21 күн бұрын

Really nice handle. I have four knives coming back with new handles later this week because I'm not as brave as you are about such things. I'll be posting photos.

@KitchenKnifeGuy 21 күн бұрын

Hey my man. Doesn’t matter how it’s done. At least you’ll have them. Can’t wait to see it.

@menelikekani3310 21 күн бұрын

This is a great idea!! I ought to try some of these ideas with my knives 👍🏽

@KitchenKnifeGuy 21 күн бұрын

Give it a try. Literally nothing to lose because it isn’t destructive. That’s why I like it. And approachable for home users too.

@Alex25CoB 21 күн бұрын

Looks A M A Z I N G !!!!

@KitchenKnifeGuy 21 күн бұрын

Thank you so much. Glad you like it too.

@brendanbell7626 15 күн бұрын

I have the 210mm and love the knife ❤

@KitchenKnifeGuy 15 күн бұрын

It’s easy on the eyes. Thin and a great performer.

@johnniemiec3286 21 күн бұрын

Excellent timing on this video. I actually have a Saji nakiri and a handle from JoBone in the hallway right now. I am thinking of taking on my first install, debating between hot glue and beeswax.

@KitchenKnifeGuy 21 күн бұрын

Oh no way. Always happy to hear this. If you’re first ever install, go beeswax in my opinion. Much more forgiving if you need to pop handle off again and make readjustments and a faster clean up too.

@johnniemiec3286 21 күн бұрын

@@KitchenKnifeGuy excellent advice. I was leaning towards hot glue, but the ease of adjustment with beeswax if I'm not happy is probably a great idea.

@johnniemiec3286 20 күн бұрын

@KitchenKnifeGuy with beeswax, would you suggest using some blue painters tape on the handle for ease of cleanup? Or does the wax wipe off easily enough that it is unnecessary in your opinion?

@KitchenKnifeGuy 19 күн бұрын

@@johnniemiec3286 Nah not a waste. Beeswax IS super easy to clean, as it just flakes off really. I would have used painter's tape, but actually forgot. I use it in the Tinker rehandle. So not a bad idea for even EASIER clean up, but not necessary.

@johnniemiec3286 19 күн бұрын

@KitchenKnifeGuy right on. As always, appreciate you sharing your knowledge.

@4fingersofelmert 21 күн бұрын

Always used hot glue, super easy. Never thought of wax

@KitchenKnifeGuy 21 күн бұрын

Wax was an idea that was given to me by a chef in Mexico. And because it was readily available and I like to use what I have I had given it a try and loved it. Hot glue whoever is safer and still cheap in terms of materials. Just affixed a handle using hot glue for the first time. Was messier but just as easy.

@leonardosia3413 21 күн бұрын

Beside the handle stuff, do you think the tetsujin aogami and ginsan have any differences or just different steel?

@KitchenKnifeGuy 21 күн бұрын

I think the largest pro to the new Ginsan Ukiba line is the fact that the blade will no longer be reactive. That was a big sticking point to many on the Metal Flow (too reactive) and same with the Kasumi line. With the Ginsan line you’ll get all the benefits of a thin knife Myojin grind while still maintaining that beautiful floating kasumi without the highly reactive cladding specifically. This is a huge win if that’s the desire. Of course given the two different steels they’ll cut slightly different to. But I’d argue to most the largest difference will be the reactivity.

@ChefBenjaminG 20 күн бұрын

It’s a gyuto, not a gyoto.

@KitchenKnifeGuy 20 күн бұрын

I'm not perfect at pronouncing things but also I didn't say chicken instead of gyuto so it isn't a big deal.

@tradarcher300 19 күн бұрын

@@KitchenKnifeGuynot a big deal, but it wouldn't hurt to try to pronounce it right.

@KitchenKnifeGuy 19 күн бұрын

It also isn’t wrong how I pronounce it. No one corrects the Japanese but we’re always expected to be better. If someone is going to watch the video even 30s and that’s the comment I get; I rather not get any engagement. This is what discourages people from learning languages. Perfection. I speak three and don’t speak them all well but I speak them nonetheless. I could let this slide and say nothing as most recommend I do, but again if that’s the only comment I get from pouring hours into making a video then I consider it cyber bullying and I won’t stand for it.

@JonasDaniel95 21 күн бұрын

In my opinion these sorts of handles does not look great on Japanese knifes Doesn’t suit the aesthetics and it should be the knife that shines and grabs attention not the handle With that said Tetsejin knifes rocks, I have a bunch of them myself

@KitchenKnifeGuy 21 күн бұрын

For sure Jonas. 110% entitled to your opinion. All of these matters are personal. That’s why I have my knives and you have yours. I love the look of both handle and blade here otherwise I literally wouldn’t have made a custom order like this. How we feel about our tools and how we want them to shine or what part is entirely up to us.

@JonasDaniel95 17 күн бұрын

I respect your opinion and feelings, just wanted to share my thoughts Common thought is that Tetsujin rocks

@KitchenKnifeGuy 16 күн бұрын

@@JonasDaniel95 Absolutely. Handles are like shoes. They dramatically change the look of an 'outfit'. And we all have or shoe preferences. You'd have gone for a more muted handle I take it correct?

@JonasDaniel95 16 күн бұрын

Yea all of my collection has either mono handles or subtle wood with a light or dark ferrule

@KitchenKnifeGuy 16 күн бұрын

@JonasDaniel95 sounds super clean and classy