I am an American knife maker. I have 50 years experience. I watched your video all set to "let you have it!" However I have to agree with everything you said. We are artists, even if i set out to make the EXACT same knife, there WILL be differences. Those differences make that knife one of a kind. I am not a machine, I can not reproduce one after the other and have them come out exactly the same. I personally guarentee my knives for life, so if there is a problem I will fix it or replace it. The biggest thing you pay for is my time, the second biggest thing is my skill. If you don't understand what your paying for, educate yourself or, you probably should buy a knife at Walmart.
@@grantofat6438 that doesn't mean you have to have a POS for a tool. As an artist I certainly do try to make a work of ar6, but as a knife maker I want it to be a very functional piece of art. Why not have a great tool that happens to be a work of art? I can make you the best knife you have ever used and I can make it the most beautiful knife you have. A lot of people store their knives on the wall of the kitchen on a bar magnet. So when your not using the knife it is a decorative piece of the kitchen. So it is useful in more ways than you may think. If you use a cheap POS from Walmart that you paid $20.00 for o will never be able to convince you mine are worth the extra $. If you ever used one with an open mind I am sure you would change your mind. They are worth the extra and than some. Add in the fact that I am not a super famous maker so I can not get the super high prices those guys get, so in a since, mine are ecmven better. You get the benefit of years of experience and creativity, but will pay a lowered price that a famous maker. No it still won't be cheap, it's OK I can mot make knives for every living soul. Just don't be too quick to brush off all of the handmade knives out there.
Am I the only one who read the title as, "Top Reasons Why You Might Avoid Handmade Kitchen Knives : (hint) NONE of [the Handmade Kitchen Knives] Are Good"?
Agreed if you're talking about collections, antiques and uniqueness. However, if we're talking kitchen cutlery, uniformity is key. You don't want to sharpen your knife, go to cut, but because of the imperfection is not the same, and it will probably mess you up. Especially if you aren't use to it. Uniformity is important to repetition.
You expect imperfections but not to the extent that grinds are uneven or cladding has patches were it is missing etc, Maybe if you’re buying the cheapest of knives but not if your paying many hundreds or thousands of dollars.
bingo. There are CNC machines for customers who have never made anything by hand or appreciated it (or the whole industry of rikizai knives, those are very good, but...). For everyone else, the humanity in making is relatable.
In Germany, we have a saying: "You can tell the handicraft from the imperfection." (Am Fehler erkennt man die Handarbeit.) If I want consistent perfection, I don't buy a manufactured knife, I take a mass produced one. If I want a perfect picture, I print out a stock photo. If I want a work of Art, I buy from a painter. If I want the knowledge, the experience and the talent of a skilled knife maker, I go for the handicraft.
Ill add to your list vicarious fulfillment. It feels good using something that someone enjoyed and wanted to make, rather than someone churning things out for a paycheck.
Actually, that seems to translate more along the lines of: Through failure, you learn craftsmanship. erkennen is to learn. handarbeit is more along the lines of craftsmanship... this saying seems to fall more along the lines of how someone becomes a master; through failure... through learning experiences. With German engineering, you expect perfection, tight tolerances and things which will last forever.
@@Acecool As a native speaker, I can tell you: No, it doesn't. "Erkennen" translates to "recognize" or to "finding out". If I wanted to say, that you learn from your mistakes, I use "Aus Fehlern lernt man." I would use "aus", which describes a direction and not "am (an dem)", which describes a location.
mass produced things are never perfect, they are standard, which is okay, but not so interesting as hand made, which inherited# things from the individual character, maker
i can't imagine someone returning a knife because has felt on it, specially when it comes with that material in the case; when you buy a katana it comes with a heavy coat of shipping grease on the blade , just wipe it off and apply camellia oil again to maintain, people, clean your knives when they arrive your home.
@@cd1615 thejapanesesword for instance, but most of people can't or doesn't want to spend thousands ofdollar on something to hang on the wall, so china is the closest place to buy something "close" to a nihonto but for a fraction of the price, you just have to look for them.
I can only speculate, but I imagine someone who wants to return because their financial situation is worse than they budgeted for. I can easily understand how it happens and it sucks but traces of felt is just creating issues for the sake of needing a problem.
@@cd1615 Many places if they are legal in your area. Prices will depend on your definition of legit. Artisian handmade stuff we are talking in the thousands which is why I don't own one.
I think some people are mistaking “consistency” with “perfection”. Firstly, perfection is all in the eye of the beholder! But more importantly I think people are conditioned to think that 1000 knives coming off a line exactly identical (think a mid priced Shun knife) are all “perfect” because they are free from defect when really that is just “consistency”. At the end of the day, when buying an artisan, hand made/one of a kind product you really should try to see it in person or ask for pictures of the exact product/knife you will buy. An imperfection to one person is “soul/character and charm” to another :) Good video with a slightly confusing title! Peace :)
In The Mix totally agree. It really depends on what one considers a ‘defect’ or ‘flaw’. I own a lot of high-end makeup brushes and none is identical to another. Same goes with knives. Unless a knife is obviously damaged or otherwise impaired I don’t consider it a defect (like those felt fibers).
@@Burrfection Because that brotha makes some of the best mixing tutorials out there! Funny to meet someone like him here^^ Nice to see that we don't only share our passion for music but also for knives!
as a maker, this is invaluable information. almost all my interactions are face to face and very few people will actually stand in front of you and critically evaluate your work despite begging for feedback. videos like this let us see behind the curtain and hear what buyers will say when the maker isn't listening.
I am a maker. The fact that the majority of my customers are repeat customers tells me that even though I am expensive, they still consider my knives a good deal they want to repeat.
As a certified knife nerd and someone who has worked for a knife retailer with a large e-presence I’d like to chime in here. 20-25 years ago, the only people interested in Japanese knives in North America slowly grew into the understanding that artisan knives generally required some work before use. It was a different scene as I’m sure you’re aware. In recent years interest in Japanese knives has exploded and many people make the purchase with a set of expectations that is out of context. Regarding some of the items in your video there are some very good sellers of Japanese knives that perform a pre-ship inspection and maintenance that includes everything from cleaning to a straightening if needed. Many sellers now go as far as contacting the buyer immediately after they receive the order to ascertain if the buyer is aware of care and maintenance requirements of the knife including the need for an initial sharpening when required. We are nowhere near the point where a seller of Japanese knives can assume that a North American consumer is aware of the differences between Japanese knife and those that they are likely more familiar with. A little client education can go a long way here. If that email or phone call results in a lost sale it is a tad better than dealing with the overhead of a return.
@@lenzielenski3276 depending on the metal of the knife, you should avoid dishwashing your knives. Most high quality knives say to hand wash and dry immediately. Some may require oiling to avoid rust as well.
@@lenzielenski3276 if you don't get the point here, then you definitely need to delete your other comments calling this video "bullshit" as you clearly know nothing about any of this.
Sir , i make knives have done for 40+ years , i'm a one man shop most of the time but had a couple apprentices over the years , i make 3-4 quality knives a week OR 10-15 general grade knives per week they retail for $100 AUD - $600 AUD they all have a life time guarentee ( my life time i'm now in my 60's ) i've had 3 return , all dishwasher casulties , and though i always state the warrenty is voided by dishwashers , i have always replaced or repaired the knife at no cost ( custer pays postage back to me i pay back to them ) mixed metal blade can never be perfect ( damascus san mai etc ) yes some blades should never be finished if inclusions or bad folds show themselves , its sometimes possible to make that larger blade into a smaller blade and remove the flaw , but no flawed blade should be allowed out your door , as one real flawed blade can destroy your business there is one of my knives in seki city knife display at the guild offices and museum the biggest issue with hand made knives are all the experts that tell people what and how they should think , and that only this person or company can make a quality knife they cant make a quality blade , but they'll tell everyone how it should be done ( while getting a percentage or commision) the best knife i have ever seen was made in africa from a grader blade ( D2 tool steel ) by a untrained but life long steel worker tool maker , on the outskirts of a city (Kenchasa) i still have this knife 30 year later and its still magnificent , so please keep a open mind , know each maker and blade is different and to look at both through a open mind but one with a set idea of finding a quality tool
"That one customer" be like: $1000 knife ✅ Reputable artisan ✅ Design and finish ✅ "Cosmetic imperfection!? Left over residue!? I will not settle for this!" 😁😂
A legit complaint would be a de-lamination of a forge weld or epoxy on the blade, not having felt on there. (or cracked handles) Every little hammer mark tells a story, and really it's hand made, what do some people expect?
Yeah i recieved a limited first run bark river dark timber grizzly. And the stabilized burl handles were cracked and separating from the blade. That is an actual defect and a legitimate problem.
@@mikeboyce21 if its SPLIT that's a real issue. If the wood or material is "cracked" but held together in some way that is secure then it shouldn't be a problem. some knives might use epoxy, the crack will be visible still but there's no way it would split wider, or something similar to that
You will never get a knife from me with a de-lamination. Have had people say "what are you going to do with that?!?" I tell them "throw it away." Then they almost always ask "can i have it then?" I always say "NO!" some time they will offer me a few dollars for the piece, I still say no. They then always say "but why not if your going to throw it away?" I answer as follows "I am an artist, this is my art, I do NOT want ANYTHING that is made by me that us not 100% perfect going out into the public."
Great video and talk Ryky. Sometimes i think those that can afford an artisan knife don’t understand them and those that can’t afford do understand and fully appreciate the craftsmanship and knowing that someone is spending their entire life working to perfect their art.
Watching these videos by Ryky has brought me to a much higher level of sharpening, I have learned why I was not previously getting my knives razor sharp. and; I have spent a few bucks upgrading my whet stones, that has also really helped. Thanks Ryky, I have learned so much from you.
I just want to say that I appreciate people like you who open doors for others into the hobby of collecting works of art. This channel is excellent and the community is also great. Thanks for the video.
I'm right there with you. I would love to have a hand made knife from a small shop. Those little imperfections are what I would cherish about that one of a kind knife.
I'm brand new to the channel, and seeing the work and craftsmanship these knife makers put into these knives is amazing. It elevates it from tool to functional art.
artisan knives - especially from the OLDER craftsmen who might retire soon. I own several Saji, knives by Anryu, the older Kato, and Sato. It feels like history in my hand. Some are in the kitchen, some are mainly part of the collection. In all fairness though, the customer should be comfortable with their purchase, so if they return, it didn't work for them.
Well said and always fair as usual. Buyer’s remorse is fine and i expect that, and give refunds with question. Just sharing some of the complaints i get most.
Ryky, Didn't know which video to ask about this. Suehiro Knives has a forum. There's a thread about stones drying out completely as if they will be ruined if they don't spend enough time dry... I have 2 King stones I have had in water since the late 1960's. Is this drying thing for newer stones? A video on this topic would be appreciated.
I was looking to see if there are any knives that you get a hold of, such as the Shun or Miyabi to buy from your website but everything out there aren't any Shun knives and the other chef knives are pretty expensive. Do you post any of the used/damaged Shun or Miyabi knives on your site too?
Great video. I bought Japanese knives when visiting Japan, and they are perfection; size/maneuverability/sharpness. Your video reminds me of people who buy copper pots/pans, and complain that they tarnish and do not ‘look pretty’ after just one use. Well, copper tarnishes... enjoy the imperfections. Let the copper tarnish that allows resistance to rust, and enjoy the beauty of a pan that looks like it has been used. Japan embraces imperfections with the words, ‘Wabi Sabi’; the perfect imperfections.
I went to the Echizen Takefu workshop, and I didn't imagine that it would be so hot, loud and cramped, but that's the reality of working with hot steel. They really work hard for what they make.
One of the things to look for in a handmade knife is how it feels and how is performs. Looks don't make it perform well. Every knife I make is unique and has imperfections but they all perform well based on geometry.
I love handmade culinary knives, mainly for the reasons that people have complained to you about. I like that the knives are made in very small batches with each knife being slightly different. The imperfections gives the knives character. I also like the idea of directly supporting the individual knife maker. And the fact that many fine knife makers may not be producing knives anymore makes the knives all the more valuable, in my opinion. Another great video, Ryky. Congratulations on your success.
Question: I've been working with wet stones and I am interested in repairing knives as a hobby. Do you know of a place that sells chipped/damaged knives for repairs (outside of ebay)?
I just went to my friends, family and church members if you are looking for practice. Of course the knives weren't handmade Japanese works of art, but they were plenty beat up and I learned to correct chips and dings fairly quick, lol.
1st thanks for replying it means alot. I'm a dining service Manager at an assistant living community. I have two great cooks under me and I would like to get them some nice knives. I dont have a couple hundred dollars to drop on each of them unfortunately; but I dont mind putting in the work to fix something so they can have something nice. I've watched your videos for a couple years now and I'm confident I could repair some. I reached out to cutlery & more and they said they send all damaged or defective knives back to their vender. I thought you might have some insight. I really do appreciate the response.
@@nathanroberts358 I don't know how to research this exactly but I've bought some nice knives used from a neighbor who does yard sales regularly and is interested in knives. So look into local yard sales, and Ebay is another option. Lots of people simply never sharpen their knives and eventually get rid of them. If you put in a little time I'm confident you could find some great but neglected knives you can sharpen and present to your cooks that they'd be thrilled with.
When ever you get something hand made it has probably some imperfections. You want something being perfect buy a factory made mass produced stainless steel with plastic handel. At least you can be shure those who complained are genuine idiots.
The Nigara knife I purchased from your Burrfection store has a very slight bend in the tip. Very subtle, but definitely there. Any thoughts on this kind of thing... to be expected or not? In any case, it's not being returned. It's beautiful and a really great knife. Advice on safely correcting it though? I fear it will complicate sharpening the tip when the time comes...
Hi, Last Friday I bought a Fujiwara Denka Gyoto knife and a Denka Petty knife. Your story just proved my consideration.... I bought the knives for the art and for the metallurgical miracle. The personal contact with the company was very nice and very professional. Your story was perfectly timed!
I've spent the last few weeks training my sharpening on my and some of my friends knives. Just did my first session on my new rika 5k and finishing on my new strop. Thanks to you and the training, I was able to get my first hair whittling edge. Feels awesome! Thanks^^
I'm sorry, every single one of those blades are beautiful, the so called defects give it depth and character in my opinion, and needing a wipe down after shipping (or use/prep) would seem to be a normal thing to me. Then again I collect things that require similar understanding and care.
Hi, I was wondering what kinda wood the handle of the Kurosaki is. Do you know what it is, because I was looking up the knives but the wood looks different to me. It isn't Wenge if I can tell right but maybe I am wrong or it appears a bit different in the video. I would be glad if you could tell me. Kind regards from Germany
Lucky enough to pick up an Anryu Gyuto earlier in the year in Japan pre COVID. I researched about Japanese knives and smiths for about half a year in preparation. For better or worse that knife took some beginner mistakes, like unintentionally fading the kurouchi, or my first carbon steel that I sharpened, after working with stainless before. But it's a beautiful knife, and knowing how old Anryu san is, and how I may never get another Anryu knife, it definitely holds a special place with me.
The functionality on those knives returned wasn't affected in any way. I don't understand a person that buys a chef knife just to look at it, it's made for many years of hard use. Little "blemishes" on the blade or handle shouldn't be an excuse or "valid reason" to return that particular knife. Anyways, thanks for everything you do RuKy, keep up the good work!
I'm wondering if your willing to look into sharpening with an MDF wheel and polish. It seems to be a fast and good way of sharpening. Have we been wasting or time with sharpening stones?
yeah. there are also guys that mistake midtech as true artisan knives. when i point out it's impossible for a guy to have 300 knife orders done in a week.
Is it feasible or adviseable to sharpen a 20 degree knife at 15 degrees? Should this be done with a fixing or sharpeneing grit? Would it take much longer or change the process of sharpening?
You are changing the cutting edge so it will take a little time to get the edge nice and sharp, but yes, you can. Go with a coarse 320-500 grit stone at first to make it easier on yourself.
Been loving watching your videos... If anyone could help me with a question, I will go to Japan next year (If COVID allows), Will tour in Tokyo, Kyoto and Osaka. Where can I get hand made artisan knives in any of these towns? Thanks a lot in advance, and thanks for the high quality videos.
It's awesome that you're defending the blacksmiths with transparency and with the intention to educate the public. I can say with confidence that all my current knives that have performed in professional kitchens and at home are handmade and simply the best ones to use. Currently using Konosuke, Masakage, and Kato. Yes, they require more regular maintenance and yes, they require more sharpening But once you use it, you can never go back.
When I first saw the title I thought you were going to talk down on handmade knives but these are all good points. As a custom knife maker I face these. At least when you go with a small knife maker you are getting a unique, one-of-a-kind work of art which is also a knife!
Have you tried those Forged in Fire Damascus kitchen knives they are pushing? They look like a mass produced Shun like product. I'm sure they are fine for someone on a budget, but was wondering if you've put them through the paces to see if they live up to the claim, even though most "Seen on TV" cookware is typically subpar..
Hi, Im thinking to buy my first carbon steel knife. I was looking for the Kajibee manufacture, santoku model. I was wondering if you know any information about this manufacture. I appreciate any information you could give me. Thanks for all Best regards Lucca
Fascinating video! I'm not at a point in my life where having great knives is a priority yet, but someday I'm going to learn proper sharpening technique and have some wonderful handmade knives. I'm a big fan of tools as artwork and knives are one of my favorite examples of that.
I went from a Tojiro dp then from there jumped up to an aogami super 210 mm gyuto my Shiro Kamo and from there I jumped to an sg2 165 mm bunka by Yoshimi Kato. Handmade knives are usually what I look at nowadays because there are so many more things to appreciate with them! I still haven't touched any of them with my disintegrating whetstone though haha but I've recently been able to consistently get some German style knives up to shaving sharpness with it and a leather belt that I've been using as a strop so when I finally get a good whetstone maybe I'll finally sharpen em.
little differences can make blades unique can add character. imperfections can come across as half hazard treatment or lack of pride in ones work. aesthetic can be as important as balance and geometry of a blade.attention to detail in presentation can convey pride in ones craft inspiring the next person in this pride to carry it forward. specially with a hefty price tag.
I always enjoy your videos it's full of great information & detailed learning videos. I'm new to Japanese knives, I was lucky enough to have purchased 2 brand new Miyabi (One with birchwood handle Miyabi 5000 MCD & the other with a black handle 5000 FCD) knives from a friend who received it as a double gift. It was really a great buy. When it comes to sharpening the knives what are your thoughts on the Ken Onion electric sharpener? Or would you recommend a sharpening stone? Thank you!!
Thank you for respecting my opinions. Love the two miyabis you mentioned - awesome knives. They are higher on the rockwell scale so the Naniwa pro is what i would go with. I personally use the 800 and 3k for my personal knives, but you can obvious go with any polishing grit you like. Many people like the more mirror polish of the 5k and 10k but i like the subtle looks. store.burrfection.com/products/naniwa-5-piece-sharpening-pro-kit
Thank you for this insightful presentation. I have had similar experience when presenting and dealing with hand made instruments. I no longer deal with instruments. I came across too much ignorance and lack of appreciation when dealing with non-professionals (I am a professional classical musician.) At some point I was convinced that the issues I was experiencing were confined to the music world in which we deal with inexperienced, but often well-meaning, amateurs, who are unable to evaluate the information they are given. For them there is a huge commercial market, geared to cater to this kind of customer. Anyway, I am keen to buy a hand made Japanese knife (would love to buy one through you), and I appreciate the information, your good nature and patience. I will soon be embarking on a venture that will bring my amateur love of cooking into the professional realm. I would like to have a good tool to help me do the best I can do.
as a chef i brought a hand made knife from a well known local down here in victoria australia, and its my absolute favorite knife. as you have mentioned there were some slight imperfections, it was a san-mai petty, and the cladding came quite close to the cutting edge, and the tip was far too fine for the steel used so it chipped off (just 1mm or so off the tip, it was an overly flexible material) and i simply ground it back myself on my stones. since then and with very little effort it has been the sharpest knife i own, and has remained an absolute joy to use, i use it as often as i can and will reccomend supporting the maker to anyone who asks about it
Ooh, who is the maker? I have a Metal Monkey which I love - he's in Torquay. Looking for another handmade and I'd like to buy local if you have a recommendation.
9 years ago I bought a Yaxel chef knife. It's served me well in many kitchens. I left cooking behind to become a teacher. Now I often find myself wanting a slightly smaller blade for cooking only in my house. I've considered getting another Yaxel. But after seeing this video, I'm very interested in supporting a custom knife maker.
Just make sure you do your research first. Many people just decided to up and become an "artisan knife maker" and employ simple process to make knife (no forging, no knowledge of material...) but charges exorbitant price because they are "artisan" and (due to lack of skills, knowledge, and dedication) can only make a couple of knives a day.
I live in Shizuoka prefecture Japan and am looking to purchase some Japanese artisan knives. Apart from a couple of the mass produced knives from Miyabi etc I can not find any place that sells these knives. Where do the small blacksmiths sell their knives in Japan? All the sites online require you to go to the store but I am a flight away! Even those stores don't seem to stock knives from small producers. Can you help please?
Your video was moving. So much respect for the Artists how make this amazing knifes. If I kne how to take care of a handmade knife, I would buy one today, but I still have so much to learn. I am changing my entire kitchen to more traditional well made thungs like cast iron skalets and le cruset pots. I am slowly learning how to use and take care of it. now it's knife time. not yet ready, still at the german manifacture knife stage.
Hi Ryky, i remember you sharpened a knife on a round rock and you promised a review on that knife, i think it was a misono 8 inch , are you going to upload a video on that knife?
I would like to say that your videos are really awesome. I like knifes but mine are more on hunting and skinning side until I came across one of your videos.I have been watching about six of them
As a knife maker myself, I am glad that you point to these reasons. I do my best to make each knife as perfect as possible, but in the end it is a handmade item. The allure to my knives is that I draw up a design for each customer and make a unique knife each time. Sometimes the blade profiles or handle profiles may blend a little, but they are all unique. I like to make the knives specific to the customer, so I take hand size into consideration as well.
Hiya Ryky! I need your advice . I need o add to my small collection of knives an 8" chefs knife ! My budget is about $300.00 I Love teakwood . I will be a sing the knife for carving and slicing. Any thoughts to purchasing one of your Ryky line products would be greatly appreciated! Again Many thanks ! Brian From New Jersey!
Totally agree man. Bout to head into your history to catch up on that factory tour in Japan. I love factory tours... Most people can use a dirt cheap Chinese made garbage steel knife and be completely content with it for what they are using it for. People buying these knives as a status symbol or because they can show off how much they spent but get upset when there is a flaw are gross. It's art homies. It has never been, and will never be cheap. Thanks for the time and effort you put into producing and uploading these videos man.
Could you please help me. I am relatively new to whetstones and bought a cheep King combo stone. I am getting the feel now and am looking for a good 1200 grit sharpening stone now, preferably from Japan. I saw this King, KING K1200#1200-WHET STONE, on Amazon for 30$ Canadian, US probably 20-25$. Would this be of good quality, or is it just a cheep stone and I need to spend a lot more? Thank you
thanks for sharing, heated discussions but so long as they are kept respectful heated conversations can be good. I learnt a few things for this video and comments thanks.
Honestly, it’s an honor to own such a beautiful knife 🔪 with characteristics and divine physique. It’s an extension of the artisans' craftsmanship! No one 🔪 knife is the same, all are unique created with years of blacksmith and Japanese knife inspiration and knowledge. The extra time and energy the craftsman has to put, money can’t buy!! He’s selling you his time and creation. I have so much respect for the creators of such beauty!!
I was at a jewellery making class in Lapland making stuff out of reindeer antler/leather and the lady there said "don't worry about making a mistake, if you make something by hand it will always be good because it came from you and is part of your story" It always stuck with me and encouraged me to try creative stuff. 😉
Much respect for your skill as a craftsman! An expensive "factory" produced knife may perform well, but always turns a profit for the manufacturer. An expensive reputable "hand made" knife will always exceed the makers intentions to perform well, regardless the margin of profit. I regard and cherish a makers mark to a higher standard. A manufacturers mark is for Identification and perhaps packaging. While each has a place in commerce and both have attained recognition, one has a soul. :) Jim M.
Would it be a valid excuse if the tang, collar and handle aren't set flushed so there is a raised portion between the collar and the handle? Ie it's not too apparent to the eye, but when you use it, the front connecting portion of the handle is higher than the collar and you can feel a slight raised ledge every time you make a cut. Is that normal or a flaw in an artisan knife?
first, when you are spending hard-earned money on a knife, you have to be happy with it, so for whatever reason you want to return the knife, within return policy, you should be able to do so. if i'm understanding you correctly, you are talking about the machi make it appear the tang of blade has not been fully installed. it's not a defect, and you generally see that more on yanagibas but a lot of gyutos are now made that way. without a long-winded explanation, if shouldn't bother you during cutting, but if it does, yes, return it, or ask for replacement. sometimes the handle's tang hole is not deep enough, and a simply replacement of handle will solve the issue.
@@Burrfection ah, I actually don't mind nicks and dings on knives, i love the character. Also count me as one of those that have no issue cutting a chicken bone with my german knives a-la Gordon Ramsay, but I was wondering about this, use the right tools for the job eh? =) But no, i'm not talking about the Machi, I acutally like it there cuz I've got clumsy hands and that saves extra bit saves me from scratching the handle when i sharpen on a stone. I've got a Jikko takohiki that has it and it's a beaut. I have a sakai takayuki gyuto, th.bing.com/th/id/OIP.rnXLhnW-JAJJynXOuDHYfwHaHa?pid=Api&rs=1 (Apologies for the link but it's just a random example) The handle portion that's pieced into the tang, where the metal meets the wood is a ledge so when you're pinching the spine of the blade that ledge will rub against the middle finger. I wanted to ask if that would be normal.
@@Burrfection acutally it's very similar to this knife. store.burrfection.com/collections/sakai-takayuki/products/sakai-takayuki-by-ryky-aus8-gyuto?variant=34541208764573 The collar to the handle section is not flushed with each other.
I see.... It happens. I use really high handle makers so none of my handles have that, or they should not. Some brands use lower prices handles to keep prices low.
@@Burrfection I have to admit that I've *never* considered the handle maker when it comes to knives and i've wondered how some of the sakai takayuki's could be cheaper when the steel and blade are same.
Yeah, a *good* reason would be fault/imperfection in edge geometry! I did received a hand made knife with a high point' on the edge curve. Because I'm 1/2 way around the world returning is a drama. So I fixed it myself, and took the opportunity to change a few other things (smoothing/convexing the spine to edge profile in the last 2cm or so), viewing it as a learning opportunity to make the knife 'mine' in some sense. Now this was ok because the knife in question was a kurouchi finish so was not marred significantly by my changes (and the performance improvement was simply stunning)! If the knife had been damsacus clad it might have been impossible to fix without scarring the pattern.
Do you also do utility knives? I like to cook but I also do work in the fields, those knives I give a larger angle. They work fine, though could do better, I would like your opinion.
This is gonna seem like a stupid thing to ask on an old video, but the flower in the rivets, what does that mean? I recently purchased a Saji knife for my partner (an avid cook, I am not) and noticed many blades have the same thing.
