Agree, lower music a little would listening to the vis more comfortable.

@@d4nielDayZContent You Tubers make this mistake so much, wrecking content with ghastly music.

Even better, put a mic on your presenter!

@@maximelrod4976 Yeah. I do video so I notice this immediately. Everyone perceives it and subconsciously takes points off. The content and shooting are excellent otherwise. Just take that audio to the next level. : )

And one other thing - as has been mentioned (less politely) by others, technically 'Damascus' is not a 'finish' it is a different production method for the cladding (pattern welded from 2 materials), and is worth clarifying. For instance, it took me a while to realize that Damascus knives were not 100 layer *including the edge* foldings like mythical Japanese swords - but a single hard cutting layer with the Damascus pattern cladding folded around it. I.e - Damascus does not make the knife sharper!

Thanks for checking them out, we're not sponsored by anyone and try to keep our videos educational and unbiased!

You're* one of the channels I feel have* integrity.

No

Music is great, lol.

Cool music wrong place for it. Speacially when someone is teaching japanese

Don't use headphones then.

@@Tokmurok the same on speakers, so wtf

LOL Thanks for saving me. I am always with only right headphone in my right ear and I was so confused - there's no voice on the right channel, not even 1% volume, while there is some quiet music on the left channel. I thought the person is mute or something. Got soooooooooo confused.

Glad you like them! If you're talking about Matsubara, theyre a shop favorite for sure!

knives*

Glad you liked it!

the angle of the bevel plays a big part too.

Fede Solano I'm with you, I prefer the simpler more natural clad/Sanmai finishes, I have a Naoki Mazaki kurouchi Shirogami 2 bunka which has a nashiji finish underneath and it is ,to my eyes, truly stunning. I've also got a Kurosaki Shizuku Nakiri in SG2 which comes from the opposite end of Japanese knife making, (powdered metallurgy steel and a spectacular cladding) it's a type of Tsuchime and it's beautiful but I find it a bit too bling nowadays as it has a migaki polished finish.

I have a Yu Kurosaki Fujin Petty 150mm which is a Damascus forged knife with Tsuchime finish. So they definitely exist! I don't know from the top of my dome if there are other bladesmith's or brands who make Damascus knives with Tsuchime finish, but I wouldn't be surprised if there are a few.

The only time the finish will apply to this is a kurouchi over an iron cladding, as it will help protect from rust but isnt fool proof, it is also the only finish that wears away over time, some smiths are a little longer lasting that others. As for the maintenance as long as you are caring for your knife well (no dishwashers, no abrasive cleaning tools like a scouring pad) then you shouldn't have any issues.

Food release is going to have more to do with the knifes finish, and the grind of the blade. Tsuchime helps a lot with food release, and so does a convex grind. That being said for extra tricky and sticky ingredients hold your heel higher off the board and go tip down and drag it through so that while youre cutting the product as little knife is in contact with the product itself. This is how I cut things like avocado or cucumber into super thin slices and get it to all stay on the board where I left it so that you can fan it out nicely later!

Go for a 'sandwich' knife - has hard steel on the outside (bread) for overall blade strength, and on the inside hard brittle steel for sharpness. Cuts really well and a long lasting knife, cheaper than a damascus too. Nice irregular wavy line where the outside strong steel and brittle inside steel meet.

Sorry, I don't understand If you mean that this finish is sticking, or not so sticking as people usually think.

@@reductancioposeso5042 Ah my bad. I meant the finish was sticking way more than what most have been saying.

Is Hammered finishing less sticking? I would Like to buy a takamura gyuto and I think that the less sticking finishing is hammered. But this would be my first japanese knife, so I don't hace any experience.

​@@reductancioposeso5042 I personally don't own a hammer finished knife, so hard for me to say. But my best cutting experience is actually with a Migaki finished knife. There's far less friction when cutting, so it "feels" way more precise to use compared to the more organically finished knives.

Metallurgy has come quite a far way, steels today are more consistent than they've ever been. Cooking isnt about feel, its about edge retention and ease of sharpening. We're I to be charging into battle 700 years ago it would be a different story.

Hey Abhi! In that price range some of my favorites come from Kato-san or Shigeki Tanaka. Both offer damascus and hammered patterns and perform super well, also Makoto Kurosaki has a unique small tsuchime pattern that I absolutely love and you can find R2 Gyutos from him for under 300 which is pretty darn hard to beat!

@@SharpKnifeShop Thank you so much! How do you buy the authentic knives from these artisans? I live in Canada/USA.

... my knives*.

And none is actually damascus. Just like no kitchen knives are tamahagane. I'm not sure why japanese just don't use their own name. Mokume-gane, besides the word damascus, is popular and familiar.

... damascus* / stickiness* / steel one knife, multiple knives* / types of steel* (steal = illegally take away without asking) - don't type away like a decapitated chicken and spell-check before posting!

I'm hugely attracted to Japanese knives because I make soups and stews from around the world all the time and I'm always chopping onions. I used to use a clunky cheap utility knife and I'm done with that. I'm looking for a knife that makes it easy and efficient and when I find it I'm going to marry that knife and be happy ever after.

Thats a great idea!

Damascus certainly has its strengths, but many of those strengths were a lot more important when making swords and other tools to resist impact, in a time when steel was much less consistent than it is today, which the san mai technique covers for most Japanese cutlery today. There are some beautiful and high performing Damascus knives that are usually made by smaller smiths or custom shops, but they are few and far between, very expensive, and best case they perform as well as a well heat treated mono steel, albeit more beautiful depending on preference!

Hey mate, most Japanese knives are only clad in the folded steel, the core is still mono

@@deathbyastonishment7930 not really no. Yes there are damascus cladded knives, but there are also a lot of full damascus knives, so I wouldn't say that most japanese knvies are. And even if the majority of them is cladded, it's important to note that there is a difference between a damascus cladding and a damascus blade. On damascus cladded knives, yes damascus is purely cosmetic, but that can't be generalized to all damascus knives.

You just have to look at most damascus patterns to know that you're not in a micro scale so you won't have a micro serrated edge, steel doesn't work like this under a microscope. For a micro-serrated edge or a very polished edge, everything is determinated during sharpening. You can have a toothy edge with high carbon steel and high carbides volume, the edge retention will last "forever". Vanadium carbides are king for edge retention and with whatever sharpening finishes (maxamet steel and rex121 steel (modern powder-metallurgical tool steels but very uncommon in japanese cuttlery)). Check Knife Steel Nerds website for more info about steel : knifesteelnerds.com/2019/07/15/carbide-types-in-knife-steels/ Concerning Japanese blades finishes : kuro ichi ("satin" finish with grind marks), migaki, damascus, nashiji, tsuchime.

Our newer videos are a little less, shall we say, panned

You're totally right! But this style of finish is almost exclusively referred to as Damascus in the North American market, so I thought it best to explain to people what they're getting if they purchase this type of knife. Thanks for the comment!

@@SharpKnifeShop You still shouldn't refer to it as "damascus", but as something like "pattern-welding, often erroneously called damascus" ..and, as I said, it's not a type of finish, at all.

I think the (real) distinction between actual Damascus vs Pattern Welded is gonna be lost on most folk. What I think should have been mentioned is that the 'Damascus' in modern Japanese kitchen knives is purely a *cladding decoration* and the cutting edge is a single piece of high end Japanese steel (VG10, SG2, White#2, Blue#2, etc).

@@markir9 Just because it'll be lost on most people, doesn't mean it's okay to lie. That people claiming to be knowledgable and to educate, should get away with saying things with certainty, that is utter and complete nonsense. Even if you mix up pattern-welding and wootz, and call them both Damascus (which, for a supposed source of information, people who have ever possibility *_and responsibility,_* to research the subject before making their proclamations), conflating the two... *_neither could possibly be called types of finishes, by any possible stretch of the imagination!_* These people are not only *_shockingly incompetent,_* but they are also clearly *_LIARS._* Saying "but that's what people tend to call it" is merely stupid, but to say "yes, you're completely right *_that it isn't a finish,_* but also I'll _*keep calling it a finish.*_Thank you very much for that comment that I neither paid any attention to, nor give a shit about, much less will listen to (not to mention agree with)"... Yeah, that's just pure dishonesty and disrespect. (also, dishonesty is, in itself, also disrespectful) Either, by itself, completely disqualifies them from being people one should listen to, or whose words should hold *_any_* weight, whatsoever. All, combined...

@@ZarlanTheGreen Pedant.

Hey, we remade this video without the music, check it out here ! kzfaq.info/get/bejne/l5aoYJyKt5eweWQ.html

@@SharpKnifeShop awesome I'll check it out. Now I'm glad I complained. Lol. 👍🏾

Sorry about that, why don't you give our newer videos a shot!

@@SharpKnifeShop Thumbs up for the classy reply

Hey! We get a lot of comments about the audio on our old videos when we were still figuring everything out and we've put a lot of effort in to upgrade our production value, why don't you check out our page and give one of our more recent videos a shot, we've come a long way, but were keeping the old ones up until we can redo them!

@@SharpKnifeShop Understandable! Video is very challenging to do at a high level, especially audio, and you already have day jobs. : ) I do video so believe me I know. Be glad to try to answer any questions on the basics, and steer you to KZfaq gurus who can really help. It's not hard when you know how.