can´t watch this video due to audio, its unbearable

Found this video while looking at swords. As far as im informed for swords carbon steel is often recommended due to the more abuse you put them through. I believe stainless steel is more for display purposes in the sword world.

Audio is stronger on left AirPod for some reason

Enjoyable and informative video. Only one thing I want to say is that you pronounced 銀三 differently. Correctly you should pronounce GIN ( Silver ) as in name Ginsberg or Ginko tree, and SAN ( Three ) as in San Francisco.

There is Blue Paper Super (Aogami Super) it goes 65 HRC How about VG-MAX? Usually that uses Kai Shun

Thanks for this. What is your take on the coreless (dual core) VG2/VG10 damascus blades? Shun has one that looks great. Being solid VG10 has me thinking it would be SUPER fragile?

Very informative, thank you. But poor choice of lighting.

Hello thanks for your videos, can you tell me what you think about these knife makers? xinzuo, xituo, syokami, turwho and TUO

SG2 at edge angle 10 - 12 degree is not difficult for sharpening because of its narrower edge than European knife which is 14 degree.

If someone's first getting into Japanese knifes I wouldn't suggest anything over a vg10 imho. js

My blue carbon steel kitchen knife has only needed honing In the 18 months I’ve had it , it’s kept an insane edge compared to my German stainless kitchen knifes that I’ve needed to whetstone a few times since getting the Japanese knife .

I was impressed by the hardness of the Japanese stainless steels being (sometimes well) over 60. In contrast, the most used European steels for knives stay below 60. For example, the highly popular 50CrMoV15 or 440M lies between 54 and 56, while the harder, and somewhat brittle, 440C is still only about 58. How do you explain this difference?

White steel are sharper than blue steel.

I purhase Japanese stainles stell knife from Tiki max 23 euro ? This knife is good o rubich ? What is your opinion ? 😀

Too much talking bro..

Kurouchi is pronounced KOO ROH OO CHEE, not "Karachi". It's not a city in Pakistan. Also, AUS-10 has the same general hardness as VG-10, the two steels as basically identical in terms of performance.

Awesome explain there, going to place some orders soon!

Very nice video!

Short, sweet and concise. Everyone looking for their first Japanese knife should watch this video. Thank you. For those of you stopping your day to comment on the sound of this video, please tell Cletus I said hello.

Is the sound set on MONO ?? only hear from the left side.... (All sound is working, exept on his video)

Hey mate, can u give me your thoughts on this knife or this particular steel? worldsbestknife.com.au/vamolcrium-steel/

I wish you'd spoken slower , you already have a weird accent which makes it even harder for people who are non English speakers , that way it'd have been more explanatory for those who care about what you have to say.

How would a powdered stainless preform against a blue super?

Blue Super is the next step up from Blue 1, not 2. Moritaka is actually Warikomi rater than Sanmai, with Sanmai the core steel is visible on the spine, Warikomi is a more rare procedure where they inlay the core steel manually.

Excellent info packed in 4 min

I'd think for beginners it's better to start with knives that uses vg10 or sld steel because they're more resistant to wear than the knives made with 420j2 steel which is softer and would require to be sharpened more often.

I want to say something about the SG2 takamura : SG2 is a vanadium steel, of course it will much harder to sharpen than for example VG-10 or a non alloyed carbon

My favourite is the Santoku or the Bunka (wich is basically a modified santoku )

A video on the Japanese knife market might be useful. I'm thinking of how there are companies like Hitohira that buy knives from blacksmith's and other companies like Takamura and then rebadge them "Hitohira" . how do the sole trading blacksmith worth with these companies? What's the story? How do the different knife making regions differ? And why do the Japanese blacksmiths seem completely unaware of modern HSE?. No safety goggles, no gloves, no hearing protection, no guards around the hammers etc etc etc etc... It is terrifying to watch them.

ZDP-189 is not stainless at high hardness. And why didn't you mention the best steel category for knives - PM cold work tool steels, like Bohler K390 and Vanadis 4 Extra?

The video gives sound generic advice that very probably suits most kitchens. A knife is a personal thing, and requires either very careful thought or some thoughtful kitchen experience. A few years ago I got into sharpening on whetstones, bought a few knives, and found I use, in order of frequency, 1) a 4.5" length, 0.5" height from edge to spine, 2) a 6" / 1", and 3) a 10" / 1.5" carving knife. All are stainless. I believe the "thinner" height makes slicing easier because it reduces friction. If you laugh, then I've made my point, that people make "weird" choices about knives. And people use knives differently, too. I have learned to be very careful using knives because I really don't like repairing chips. Warning to prospective sharpening hobbyists: I have more whetstones than knives, about 14 and 10, respectively, but rarely use anything other than the above three. Like the video explains, but adapted a bit to my personal quirks.

Great video!! Can’t wait for the next episode

Since when HAP40 is stainless?

What type of Asian knife would you use to dice/slice a potato, before boiling? Would a gyuto be fine? Even with a higher hardness of like a 64?

Is there a difference between SK and SKD steel?

I'm the proud owner of a Tsunehisa Ginsan Kiritsuke after some amazing help from Ben in store recently. Great video, very informative and looking forward to more guides, demos or showcases you decide to make!

Just know that you had a KZfaq channel.... keep coming with a great content

Hi, Ben, It's Eric here, your loyal customer. nicely done, good video. Looking forward next video.

Wicked video

Great video, very informative!

Nice shirt, super clean look! Nice blue backlighting.

Absolutely amazing video! Funny enough, I had a similar idea on helping “new” knife enthusiasts to pick a knife as it can get daunting! Thanks for sharing this! - Vinz

Look at these pros. This video has the feel of someone’s fiftieth. Instead it’s your first, well done. Shotgun mic or hidden lapel?

Hey Ben tossing up between the sg2 and vg10 steel varients for the takamura, for a beginner what's easier to up keep and look after, leaning towards the slightly softer steel

Great video Ben!