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!!!
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 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.
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!
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?
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!
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.
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.
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!
@@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.
@@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
