Dude has epic knife and the skills to use. Impressive.
@BillDiehl20 күн бұрын
U have such great knives! But please update the poly board.. 😊
@runoto20 күн бұрын
Thanks! Don’t worry, the poly board is just for testing the edge to see if it holds up. I have and Asahi board I usually use and a Hasegawa too.
@BillDiehl20 күн бұрын
@@runoto heard that. Those things just give me hives 🤣
@Jogls_kitchenАй бұрын
Stunning blade !
@kadenmoses2180Ай бұрын
What is the cutting board?
@aussiehardwood6196Ай бұрын
Very nice!! Is this white steel?
@runotoАй бұрын
@@aussiehardwood6196 Sugimoto states the steel is “Pure Japanese Ore”, but it’s widely believed to be white #2. Gets very sharp very easily.
@icarlosfernandez2 ай бұрын
the knife skills tho
@smoothtalka62042 ай бұрын
Nice cutting board also. 😉
@kentonkwok74812 ай бұрын
hows the blade profile? rocky? or more flat like cck?
@kenurgel50173 ай бұрын
Hi Do you have recommendations to stop discolouration of onions when using iron clad knife?
@runoto3 ай бұрын
Cut a lot of onions and wash your knife under very hot water after each half of an onion. It will form a very stable patina and stop discoloring onions in the future. Or polish the cladding on stones to a high polish, it will be less reactive. Or if you don’t feel comfortable polishing on the stones, get some micromesh or 0000 steel wool and some Flitz/metal polish and some mud from a high grit stone. Put the mud and metal polish on the micromesh or 0000 steel wool and use that to polish the iron cladding. It will make it less reactive. Best way is to do one of the polishing methods and then do the cut onions/hot water method to get a nice patina and prevent discoloration.
@solavAseliM3 ай бұрын
Stock edge? Or did you put a micro bevel on it?
@runoto3 ай бұрын
I did a wide bevel sharpening so it’s a little thinner than it was originally, then put my own edge on it.
@thiago.assumpcao3 ай бұрын
Awesome results. I’m trying to get better at sharpening. For very thin knives like this do you use any test to check for edge toughness or do you go straight to cutting food and see how it behaves?
@runoto3 ай бұрын
I thin most of my knives, then use them to see how well they hold up. If they chip, they’re too thin and I sharpen out the chips. If they don’t cut well enough, I thin them more.
@thiago.assumpcao3 ай бұрын
@@runoto Thanks. Usually I also do just that. Recently I tried moderate impact on cutting board to save time on testing. So far the best edge I got was 5 degree edge with double microbevel at 10 and 15 degrees. It passed the impact test but I'm not hitting anything thinner than that on a cutting board. I'm quite surprised with the results, specially considering it's a 54 HRC knife. I still wanna try an edge that defects on finger nail but was too scared to mess up the knife. Just bought one from a knifemaker friend of mine on 52100 and 62-63 HRC to try that.
@kenurgel50173 ай бұрын
New profile mazaki?
@runoto3 ай бұрын
From a pretty recent batch. I like it, not too triangular/pointy.
@SkeleknightsGaming3 ай бұрын
How are you liking it?
@runoto3 ай бұрын
It’s for a passaround so I sent it on to the next person already, but it was a really good knife. Smooth cuts, great food release and a thicker spine to give it some weight while still being very thin behind the edge. I don’t use S-grinds a lot, but this was a really well done one.
@kenurgel50173 ай бұрын
It cuts amazing
@PanopticMotion3 ай бұрын
This brand offers fantastic VG10 knives from Japan, among many others. However, it seems that their prices are inflated for some unknown reason.
@EnjoyJapan13 ай бұрын
💕Wow💗💗💗💗💗💗💗💙
@biscuitkitchentreviews3 ай бұрын
Big Boi Knife.
@kenurgel50173 ай бұрын
wow
@adamtalai98425 ай бұрын
Hey who did the thinning on this please? Any measurements post thinning because seems great!
@runoto5 ай бұрын
Hi, I thinned the Munetoshi on waterstones. Sorry, I don’t really have any measurements, I just raised the shinogi, tested the knife and raised it again until it didn’t wedge much or crack carrots anymore. I might have taken off about 6-7 grams total.
@adamtalai98425 ай бұрын
Wow seems like you did a great job! Well done! I know the knives and that has 100% made a massive difference…are you on kkf?
@motochron17475 ай бұрын
I have an Okubo bunka that I tried to thin, but now it wedges even worse 😭
@runoto5 ай бұрын
What stones did you use? You could try moving the shinogi up more.
@GoldenShrike6 ай бұрын
My ikea knife could never
@dv4877 ай бұрын
Got same knife as a gift from one of my Japanese staggiers, this knife became my main over every other I had. Only bad side is the square spine that needs a round shape not to cause blisters.
@runoto7 ай бұрын
If you haven’t already, you can try this to round the spine and the choil to make them more comfortable to hold kzfaq.info/get/bejne/e5iJhs6nl8i3aXk.htmlsi=K6bramd5ifrBo8nQ
@dv4877 ай бұрын
@@runoto yep !
@cinnnamonn7 ай бұрын
I don't remember how I've gotten here but this is very satisfying
@runoto7 ай бұрын
Thanks, it’s like knife ASMR
@qifgt8 ай бұрын
How u like heji copared ur other knives ? Lovely collection
@jpbreeze449 ай бұрын
I think you're partly the reason why I'm starting to favor Chinese chef knifes .w. Speaking of, I recently found one similar to these made by Brieto. Specifically the "ABL452". Have you seen it before by any chance?
@ft57409 ай бұрын
Where to buy this
@rautateemu10 ай бұрын
Smooth like butter!😅
@kentonkwok748110 ай бұрын
How has it been treating you? Can you make a cutting video?
@runoto10 ай бұрын
After testing, it needs a little more work, but I’ll try to get a cutting video when I’m done!
@qifgt11 ай бұрын
What u think konosuke vs mizuno chukas?
@runoto10 ай бұрын
Konosuke is over 100 grams lighter, much more user friendly. But hard to get, they don’t really make them anymore. Mizuno is more of a chopper (vegetables, not bones). If you can use a cleaver over 600 grams, Mizuno is very good, but I don’t recommend it as a normal daily use vegetable cleaver unless you’re doing high volume prep like in a restaurant kitchen.
@qifgt10 ай бұрын
@@runoto thanks man ! Im very familiar with cleavers ,and got plug fo both. This helped alot , keep doing these nice ass vids👌
@qifgt11 ай бұрын
Daaaaumn ! This is dream chuka bocho fo sure ! Gotta love big bois
@Master...deBater11 ай бұрын
Thanks for the video. Please tell me where I can buy one?
@runoto10 ай бұрын
This one is really old from a restaurant supply store in San Francisco, you can buy the CCK 1103 large slicer online, it’s pretty similar.
@watchin-stoof98811 ай бұрын
Given you’ve had so many cleavers - got a favorite? I’m thinking Sugimoto or Mizuno
@runoto11 ай бұрын
Mizuno is very heavy, over 600 grams if you’re ok with that. Sugimotos are good, very popular at professional Chinese restaurants in Japan, but can have a bit too much curve in the profile for some people. Are you looking for a full size cleaver? What kind of steel do you prefer?
@watchin-stoof98811 ай бұрын
@@runoto yes looking for a full size (220x110 I believe) but ok with something a little smaller too. Carbon is the only steel choice for me although stainless cladding over carbon core works too. What would you consider best? Heavy is ok if the grind is thin.
@runoto11 ай бұрын
These are pretty good, I have one. Forged by Yoshikazu Tanaka. Flatter profile. miuraknives.com/japanese-knife/1592-chinese-cleaver-sakai-kikumori-gokujo-serie-size-22cm-ka1592-japanese-knife-sakai-kikumori.html Different retailer but with better pictures: strataportland.com/products/sakai-kikumori-tanaka-gokujyo-white-2-chinese-cleaver-western-rosewood-handle There are some Sugimoto on Amazon too that are a good deal: Sugimoto ASG14 Chinese Knife, No. 6, Hagane (High Carbon Steel), Interrupt Type, Japan a.co/d/7LeGnpX Under $300 is good for Sugimoto I think.
@watchin-stoof98811 ай бұрын
What’s the difference between this and the mizuno #6 cleaver? Is thinning mandatory?
@runoto10 ай бұрын
It’s the same as the Mizuno #6, just labeled differently by the retailer I purchased from. Thinning is not mandatory, cuts pretty well out of the box, I just like to push it a little thinner for extra performance.
@thexaaka4192 Жыл бұрын
this or Toyama?
@runoto Жыл бұрын
In terms of pure performance, I would recommend Toyama. This Morihei has hard shoulders while the Toyama has a right biased convex grind, cuts smoother.
@thexaaka4192 Жыл бұрын
I’m looking to buy a japanese gyuto, Toyama caught my attention, is there anything i should start looking at in that price range or maybe a bit higher?
@runoto Жыл бұрын
@@thexaaka4192 Toyama is very good, although only the stainless clad is readily available now. If you want something in a higher price range, you could just get something from a custom maker at that point. This is a good read: www.kitchenknifeforums.com/threads/toyama-question.66454/
@thiago.assumpcao Жыл бұрын
Noice.
@skakdosmer Жыл бұрын
A lot of good carrot wasted.
@inthespread001 Жыл бұрын
Comparing it with your watanabe, now is it? Worth getting?
@olan5668 Жыл бұрын
Does it wedge before thinning for cutting hard vegetables like Carrot, Potato etc.?
@DS-pb1hh Жыл бұрын
Thanks for sharing! Which of these knives you like the most?
@langduong261 Жыл бұрын
how does this compare to a cheaper chinese one like CCK carbon steel?
@runoto Жыл бұрын
Compared to small CCK 1303, the small Sugimoto is a little shorter, but is about the same weight. It feels more substantial while the CCK is thinner in the midsection, both are pretty thin behind the edge. Assuming both are sharpened the same way, Sugimoto should have better edge retention, but both knives are pretty easy to sharpen.
@langduong261 Жыл бұрын
@@runoto Thanks Kevin!
@Boratio Жыл бұрын
In general, how do you like the performance of your Shi.han?
@runoto7 ай бұрын
Sorry for the late reply, it’s a great all around knife. Not the thinnest, but not thick. Good food release and moves through dense product well. Steel is phenomenal, it’s A2 steel that retains its bite very well, always sharp enough for tomatoes. And Sheehan is a great guy to work with.
@negesoharu901 Жыл бұрын
beautiful knife
@CECILIA-LUNARDI Жыл бұрын
❤
@YouTube_rt Жыл бұрын
😭😭😭😭😭😭😭😭😭😭😭
@shawnhampton8503 Жыл бұрын
Just receive my Kaeru SLD 240mm and love it!! What a gorgeous blade!!
@gabriellesser2273 Жыл бұрын
Do you have any thoughts on the sugimoto 30, as a stainless option? It's seems a little small but the lightness might be nice.
@runoto Жыл бұрын
kzfaq.infoMetKMQBdv7g?feature=share kzfaq.info/get/bejne/a7aqZrqe38m9f30.html Here are some videos of mine. I like it a lot. The smaller size is not really a problem unless you’re cutting really big vegetables or something. Holds an edge well and easy to sharpen.
@SkeleknightsGaming Жыл бұрын
Could you please give us your specifications, such as spine thickness out of handle, mid and tip. Heel height etc etc
@runoto Жыл бұрын
Shihan Banded A2 Monosteel Gyuto 240mm x 58mm 265 grams Spine is a little less than 4mm out of the handle tapers only slightly until it thins out at the tip, sorry I don’t have exact measurements.
@halfdana Жыл бұрын
Great results both with cutting performance and introducing a little food realease. I'd very much like to hear how you go about thinning to achieve this.
@runoto Жыл бұрын
Maybe about 3 hours total. Most of the work on 220 grit stone and then some time to get rid of super deep scratches on higher grit stones. Most of the work is done on the right side since the left side is close to flat. Food release gets much better once you get patina on the whole knife.
@halfdana Жыл бұрын
@@runoto I understand. It's difficult to judge from a video, but it looks like you thinned about a cm or so up on the right side, or did you go further up? Did you do a gradual convex, or mainly flat with a bit of rounding off the transition/line into the blade face? I'm in the process of doing something similar on a couple of knives, but I'm having some troubles achieving the food release aspect.
@runoto Жыл бұрын
@@halfdanathe right side of the Masahiro is already pretty convex, I just follow that going up maybe 1/3 of the knife. So I guess it’s very slight convex near the edge, then more noticeable convex above that. Too convex near the edge gets you wedging and poor cutting feeling. Food release is always hard to get right on these things. Also cutting speed plays a role, really fast cutting usually equals better food release.
@juliusdc8950 Жыл бұрын
Where Can I get this knife? Thanks
@kadenmoses2180 Жыл бұрын
What cutting board is that?
@runoto Жыл бұрын
Asahi rubber. Easy on knife edges and low maintenance.