Thank you very much for doing a review on this knife! I have been struggling to decide which Japanese knife will be my first knife to purchase. I managed to narrow the list down to 4 Japanese blacksmiths and your enthusiastic and honest review has convinced me to get this knife! My wife is also Asian and I think it will be perfect for her to use!
@dr.figvideos33036 жыл бұрын
Glad to see a video in English! My favorite KZfaq channel!
@TheRunereaper6 жыл бұрын
Hello knife person, it's so good to see you back, I've missed you. I see that you're still doing your bit for the Japanese export drive :-)) I cannot remember a time when Mrs. Wako was NOT camera-shy! Thanks for posting these pretty , pretty knives.
@lamprozar16 жыл бұрын
Glad to see you back thank you for sharing
@Mateyhv16 жыл бұрын
In the end you are entering the japanese kitchen knife world. You will be amazed!
@AnarchAngel14 жыл бұрын
Just got a Shizuku Nakiri made by Yu Kurosaki and it is a great knife. The food release properties of these knives are excellent and R2 is an excellent steel for the kitchen, holds an edge for a long time and gets very sharp. He is a truly talented smith, I believe he apprenticed under Hiroshi Kato who I am also a big fan of. I definitely plan on buying more of his knives in the future, the fact that he is still young makes his work even more impressive.
@davec36512 жыл бұрын
I have a Yu Kurosaki petty knife same steel and tsuchime finish, it's great. My more favorite is my santoku from Konosuke in SKD steel. Which may be lesser steel, but the handcraft and blade grind of Konosuke are exceptional.
@paulm24674 жыл бұрын
Just bought the Yu Kurosaki Shizuku SG2 nakiri from this range to start improving my Japanese knives from factory produced (Tojiro, Mac) and move onto artisan knives. I haven't got a specialist vegetable knife so it seemed a sensible place to start. It's possibly the most beautiful knife I've ever seen.
@wadejensen33016 жыл бұрын
Glad to see you back Wako San.....thanks for sharing a beautiful Japanese handmade knife!
@marang19666 жыл бұрын
Just found your channel and like it very much. I use to live in Iwakuni Japan. Love Japan and the people. Thanks for the videos.
@PuffingtonBear6 жыл бұрын
I love his knives. I currently use a knife from his brother Makoto as my everyday work knife. Ive only used their aogami steels, havent had the chance to try their powder metal stuff. Love your videos.
@realmetis80026 жыл бұрын
look who is back thank you
@Acollyt6 жыл бұрын
Great to see you back. And the Japanese characters were interesting also. Thank you.
@symplesy20566 жыл бұрын
Beautiful knife! Glad to see you're posting videos and doing well.
@redsorgum6 жыл бұрын
Classic Japanese knives!! Beautiful!!
@jeffmacrae46334 жыл бұрын
Great video...I always enjoy your videos... keep making more
@greatprovider81986 жыл бұрын
All sold out. Thanks for the review
@jn37506 жыл бұрын
Now we're talking! I am in love with this Japanese knife and can sleep with it. I am just too bored watching too many of your reviews of USA knives (they aren't bad - but they are not novel to me as I see them all the time at my local dealers). Great review.
@kitcraft95166 жыл бұрын
Yes, Kurosaki knives are great. I have a few from his Aogami Super line with a Kurouchi finish and love them. I have not tried any in R2, though. Sure looks stunning. BTW, his older brother Makoto makes great knives in white steel as well as R2.
@myuktoursrolandmendoza97076 жыл бұрын
Hello Virtuovice, I do mostly the cooking at home, my children likes my cooking, we live in London, England but I was born in the Philippines. I use a kitchen knife made by British brand similar ergonomics and contour like the YU YUROSAKI R2 SANTOKU KNIFE. When you weight it, I was surprised how light it was and the handle seemed very light and easy. I haven't use R2 knife personally but because of similarity to my favourite knife I use on a daily basis, however It must be a better than my British brand knife in reference to R2's contour, ergonomics and lighter in weight. When you said that YOU WOULDN'T MIND USING THE R2 ALL DAY LONG, I like it! It's a shame we don't get that brand in London!
@Tremulousnut6 жыл бұрын
You have to buy online. Carbon steel knives fell out of favour (especially in the West) because a lot of people don't know or care to maintain them, and most Japanese knives are made using carbon steel. The steel in this video, R2, is a stainless steel, but more expensive than what most would be willing to pay due to the process required to make it.
@josephfratangelo42216 жыл бұрын
I bought many knives based solely on your reviews is there a website you can post that carries these knives thank you and keep the videos coming
@423alonso6 жыл бұрын
Hello from Miami Florida thank you for sharing great video God bless...
@lcusatis6 жыл бұрын
Thanks so much for sharing with us doctor!
@alienlj6 жыл бұрын
Finally! i was missing your videos!
@hermankaljo32756 жыл бұрын
Very nice kitchen knife Wako
@stevenwilson81066 жыл бұрын
Thank You, Dr. Wako for all of your wonderful videos, and for sharing your knowledge and family life. I enjoy all of them, and watching is an education. I have recently bought this knife, the Yu Kurosaki knife, that you have recommended. It is beautiful. Could you please advise me about sharpening maintenance. Would stropping with bark river white and black compound work for maintaining a sharp edge? Thank You again!
@Traderjoe6 жыл бұрын
I always wondered about laminated steel. Considering that the core on many that I have handled had VG10, which is very hard and brittle, and the laminate is softer steel to absorb shock to protect the core. I wonder why, so often I can easily see the core material well above the lamination line, how the softer steel can bolster it, if so much of the core is exposed? On your knives, this is not the case. I can see the lamination line, but it is much closer to the apex than the knives I was referring to in V10. For laminated steels, I would prefer a blade like these, with the ratio of exposed core minimized.
@Tremulousnut5 жыл бұрын
Depends on the maker. I've seen Japanese kitchen knives with the lamination line closer to the apex. Besides the obvious difference in technique from smith to smith, there's also whether they use stock removal or forging. Some maker do the lamination process themselves and trim steel before the lamination, some use prefabricated san-mai billets. If the maker use prefabricated san-mai billets, you are bound to see more exposed portion of the core steel.
@calebgreen41506 жыл бұрын
Very informative and helpful! My parents anniversary is soon, maybe now I will buy the real Japanese kitchen knife, instead of shun “handcrafted” knife.
@jayhardy22146 жыл бұрын
Greetings Virtuovice, I would like your opinion on Bark Rivers CPM M4 knife steel. I just bought the Gunny Sidekick with M4. Have not used it yet. Thank you for all your excellent knife research. I appreciate learning from your videos.
@MrLanternland6 жыл бұрын
But those decorative hammer marks - do they make the knife harder to clean and possibly harbor bacteria and offer some resistance to cutting compared with a smooth blade?
@philiprobins54886 жыл бұрын
roll eyes! ;>)
@DutchBushcraftKnives6 жыл бұрын
They are so that food is less likely to stick / vacuum to the knife. it makes cutting food more easy
@aHigherPower6 жыл бұрын
Beautiful well designed knife. Is there a website to order them internationally. Thank you & thumbs up!
@smokecrackhailsatan6 жыл бұрын
I watched this first on your japanese language channel and hoped you would to an english one. Thanks!
@jeremywhite75896 жыл бұрын
rewtuser what is the name of his other channel?
@Tremulousnut6 жыл бұрын
Jeremy white, it's JPSikaHunter
@CSX45456 жыл бұрын
Great video!
@georgecadeddu86286 жыл бұрын
Thankyou
@kalinix796 жыл бұрын
Hello Doc. I am following your channel for over 5 years now. Why did you stop uploading English hunting videos( or do it very rare)? Miss them a lot. Some years ago, you used to go hunting very often, which is not the case anymore. Why, what has changed? Even knives videos are now rare. Is there a reason? Has KZfaq policy anything to do with this? Or is it something else? Please answer.
@virtuovice6 жыл бұрын
I still hunt 20 stags regularly every season. I understand I have already figured out what the elements are to make a good deer hunting knife. I have finished my research of knives and sharpening. So I have little things to make a video on in English. The new KZfaq policy gives no sponsors to hunting videos which include graphic scenes, but the videos themselves remain without sponsors, so it's no problem to me. I still have something to show and say to Japanese people about various themes other than hunting and knives. So I post more to my Japanese channel. Thanks.
@themoodybobby16 жыл бұрын
You have to try out the mora flex for sashimi
@lungsun56446 жыл бұрын
Could you do some food cutting with these three kitchen knives? Where do you buy the 240mm kurosaki gyuto? Thanks
@matrix51756 жыл бұрын
I have two knives I am very interested in trying as hunting knives and was wondering if you had any experience with either. The Cold Steel ultimate hunter folding knife with cts xhp steel and the Lionsteel M4 knife in m390 steel. They both seem like they would be good hunting knives.
@lancemillward19124 жыл бұрын
Octagonal my friend :) ì looked up his knives and many are sold out
@knifesharpeningnorway6 жыл бұрын
Try a shibata kotetsu gyuto its a good bit better than kurosaki. Its thinner and have a better grind. Or a konosuke gs+ or konosuke hd or gesshin ginga ia also thinner and better cutters. I havent found a knife better than my shibata kotetsu gyuto thats fpf sure. His bunka to is extremely good
@Tremulousnut6 жыл бұрын
Thinner isn't better, especially if you want it to be versatile, it just means it will slide through better. A lot of people say Japanese knives shouldn't go though fish spines or split heads, but the reality is, people do it anyway (especially when their knife is supposed to be all-purpose), which is where a thicker blade is good. Personally I like a gyuto a bit thicker than most would like in a home kitchen setting, which is one of the reasons why I abandoned my Sakai Takayuki 45 layer damascus.
@guyfawkes88736 жыл бұрын
Personally I like a bit of heft on the spine with a very thin grind, not a total laser, just my two cents.
@b-radg9166 жыл бұрын
Beautiful! Because of the full convex, would you only use a strop to sharpen this?
@AnarchAngel14 жыл бұрын
I own a Nakiri from the same line and it is not a convex grind, nor a zero grind. It looks like he establishes the primary bevel one of those large rotating wheel water stones because the bevel is actually slightly hollow ground. They are very thin behind the edge but they do have a secondary bevel so sharpening is done in the standard fashion. I'm very impressed by my particular example of his work and it has won me over, I will be looking to buy more of his knives in the future.
@gunny40296 жыл бұрын
Japanese writing is very interesting
@astrazenica77836 жыл бұрын
I love that hunting knife
@Beaglone6 жыл бұрын
How do the knifes prices compare to each other? Are they all priced equaly, in Japan at least?
@Tremulousnut6 жыл бұрын
In general, santoku tends to be cheaper knives (unless made from special steels) because they are marketed towards the home kitchen. In his case however, since it's made using R2 and by a famous maker, normal rules regarding santoku is not applicable. The santoku knife in the video is in the $200USD range. A Yu Kurosaki Gyuto made using R2 would be in the $300USD range. That's actually acceptable prices for professional kitchen knives considering the steel and length (price increase with each length increment).
@Beaglone6 жыл бұрын
Tremulousnut thanks for your comment... it would be a better comparison if a similar handmade knife was compared to this knife not some cheap mass produced kitchen knife..
@nomaam97976 жыл бұрын
Thank you. Where can we buy this knife ?
@andrewhaverlin86446 жыл бұрын
Doctor, what is your thoughts about the geometry on a edc blade. I carry a 940, with a V edge. 40degree inclusive. I watched your benchmade griptilian video. Very imformitive. Cheers Doctor. Wishing you and your family a blessed holiday.
@virtuovice6 жыл бұрын
The Benchmade 940 in S30V looks like the best EDC knife to me. We are forbidden to carry a knife in a town and cannot edc a knife. But if I were allowed to, I would carry the 940. Flat grind with a V edge fits a variety of uses in my opinion. I would love its slender design to carry in my pocket. Thanks.
@andrewhaverlin86446 жыл бұрын
virtuovice thank you for you input doctor, I appreciate your feedback, as i view it as supreme knowledge. Sorry to hear that your area is super strict with carry laws. Maybe one day you will be able to enjoy the 940, I thought NYC was crazy with carry laws! Godbless enjoy the holiday and New Year with your family!
@korling996 жыл бұрын
did you ever try a cKc kitchen knife?
@paulie4x16 жыл бұрын
Say Heah Virtuvice, ありがとうございました.,,.p
@slee20306 жыл бұрын
黒崎 優
@bikerob12316 жыл бұрын
Wow $280 US dollars!
@jamesaritchie16 жыл бұрын
Well, I've paid more than that for a pocketknife, so I can't complain too much about the price.
@taylorsukoshi61266 жыл бұрын
I second Tadafusa great knifes at a good price.
@Logjam56 жыл бұрын
Its a beuit.
@stevenparsons44646 жыл бұрын
20th.
@VfletchS6 жыл бұрын
Why are you holding a knife all day long?
@philiprobins54886 жыл бұрын
He is referring to people who make a living with a knife such as a chef. Use you imagination.
@haroldbridges5156 жыл бұрын
I doubt very much that the santoku knife is the best in Japan. How would Mr. virtuovice know that without making comparisons with a large number of similar knives. The point of balance that he demonstrates is typical of Japanese knives. I do believe it is superior to the Shun, but that isn't saying much. This is not a serious video, just unsubstantiated opinion.
@AnarchAngel14 жыл бұрын
Of course it's just opinion, there's no way to prove one knife is "better" in every way to others. I can confirm that Yu Kurosaki makes excellent knives and they are among the best knives being made in Japan currently. He apprenticed under Hiroshi Kato who is a legendary master blacksmith who has been making knives for over 50 years. I have examples of knives made by both smiths and they are excellent, they blow knives made by the large manufacturers like Shun out of the water. What impresses me most about Kurosaki is he is still young and his work will only improve over time and he is already one of the best blacksmiths in Japan.