BATTLE OF THE BLADES - NAKIRI PART 2 - YU KUROSAKI, MOTOKYUUICHI, SHIGEKI TANAKA

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BATTLE OF THE BLADES - NAKIRI PART 2 - YU KUROSAKI, MOTOKYUUICHI, SHIGEKI TANAKA

Рет қаралды 5,582

Күн бұрын

Hey folks, thanks for tuning in as always!
In the second edition of our Nakiri battle we've got some strong contenders from Yu Kurosaki Senko, Motokyuuichis Migaki, and Shigeki Tanankas Ginsan. Watch us battle them out and pick our favorite, but we need your help! Whos gunna be next? Let us know down below!
Follow the links below to the knives shown in the video, or hop on over to our website to browse at your own pace : www.sharpknifeshop.com
Yu Kurosaki Turquoise Senko : sharpknifeshop...
Motokyuuichi Migaki : sharpknifeshop...
Shigeki Tanaka Ginsan : sharpknifeshop...
Remember to follow us on social media for more knife related content, updates, restocks, giveaways and more!
Instagram : @sharp_knifeshop
Facebook : sharpknifeshophamilton
00:00 - Intro
00:42 - The Contenders
5:27 - Motokyuuichi
7:15 - Shigeki Tanaka
9:13 - Yu Kurosaki
10:25 - Outro

Пікірлер: 25

@LikeBOOMCA Жыл бұрын

Love the new „tournament“ style! Would love to see this for the other vids aswell

@SharpKnifeShop Жыл бұрын

There will be more coming!

@HavenUpsurge 10 ай бұрын

I got the shiro Kamo from the scratch and dent!! I am BEYOND happy! I’ve been trying to find a better knife than my previous favorite, I went through 3 different knives, including a kochi and Kramer without luck. This shiro Kamo has finally dethroned my carbon steel misono!!!

@KimchiM3 Жыл бұрын

2 videos?? In one day??

@philliphart6327 Жыл бұрын

I’m addicted to kitchen knives now and love your channel. I bought a moto bunka and have really enjoyed it. I forced a patina because I cook mexican food all the time and did not want to wait for a natural patina. It worked well and next stop for me is a nakiri.

@SharpKnifeShop Жыл бұрын

We love his knives, what did you use to force a patina!?

@philliphart6327 Жыл бұрын

@@SharpKnifeShop i went for a dark patina by heating vinegar and water in a tall glass and letting it soak for 20 minutes. I then cleaned it off and repeated that process two more times. It produced a dark grey patina that has held since. I like it but admittedly the clad line has a little drag to it now. I’ve really enjoyed this bunka so far.

@florianhissbach8915 8 ай бұрын

Lovely T-shirt! Where can I get it?

@gdmfsob4424 Ай бұрын

None will get sharper than a tsutomu kajiwara nakiri

@SuvinRK Жыл бұрын

I like the nashiji on the Motokyuuichi. Another one to the wishlist!

@SharpKnifeShop Жыл бұрын

We love em, look great and perform even better for the price especially !

@firstactionhero Жыл бұрын

Hell yeah man. Good to meet you guys in Echizen!

@SharpKnifeShop Жыл бұрын

Hey! Was great chatting with you too, we we're surprised to see a viewer so far away from home but I guess we all have the same ideas for holiday trips haha!

@mipcstv Жыл бұрын

Need more videos please

@SharpKnifeShop Жыл бұрын

Yes Chef!

@annother3296 Жыл бұрын

Hi and thanks for the videos, really appreciate the content. Do you think home kitchen knives benefit from a 1000 grit finish. I think, like most of us I finish on a higher stone (6000). If one finished with the 6000 and then a light pass on a 1000 would we create micro serrations and get the best of both?

@SharpKnifeShop Жыл бұрын

I personally wouldn't go back down to a lower grit after finishing higher, I would say less time on the 6k after a 1k would be more like what you're looking for, Imagine you're creating teeth on the 1000, on the 6000 you want to polish those teeth, not make all the teeth 6000 sized teeth!

@KompletterGeist Жыл бұрын

quality editing in the intro :D

@SharpKnifeShop Жыл бұрын

thank u :')

@Carbonpyro Жыл бұрын

for a better comparison of blades, shouldn't you touch up / sharpen all knives before battling? Since the manufacturer edge is good for, let's say, a month, and then the rest of the knife's life has a edge sharpened by the user.

@Enucentro Жыл бұрын

I like Yu Kurosaki designs but his knives are so thick behind the edge that it's not worth buying it if you can't thin it down yourself or have someone to do it for you. You can clearly see in the video that it's not as effortless as Motokyuchi, especially with the onion.

@SharpKnifeShop Жыл бұрын

The Yu Kurosaki is actually a fair bit thinner behind the edge, and you can see nail flex along the entire edge of all the Senkos, while the Motokyuuichis still perform super well as shown in the video, the same thinness behind the edge is not found on them!

@tuc4319 Жыл бұрын

So what is the thinnest?

@Enucentro Жыл бұрын

@@SharpKnifeShop oh I wasn't comparing Kurosaki to the knives you used in the showcase, just said that their cutting performance is much better when you thin them down. Don't get me wrong, they are amazing knives and I'm sure that most would be extremely happy to use them, but Kurosaki grinds fall short of my own expectations, when you can get something like Yoshikane for a similar price.

@michael_the_chef 11 ай бұрын

@@Enucentroi have two Kurosaki knives, both of them are the thinnest i have, even thinner than the shiro kamo sg2 damascus gyuto or yoshikane kiritsuke