How to sharpen Yanagiba Sushi Knife tutorial Exclusive updates, news, & content burrfection.com/ Available on Amazon www.amazon.com/shop/burrfection As an Amazon Affiliate, Burrfection may earn a commission from sales
8 years working as a chef. Working with Michelin star Japanese chefs, working with well respected chefs. No one. Literally no one could explain to me how to sharpen single bevel knife. Yet after watching your video and doing one session of sharpening my knifes are mirror finished at shapton 16k. And sharper more than ever.
yea...your "michelin" chefs or your highest level haute cuisine head chefs/CDC/exec chefs usually dont know the proper science and techniques behind sharpening a knife. simple because 1) they assume its below their paygrade to go and figure out how to do it properly. 2) their ego makes them think they know how to do it. 3) there's always someone doing it for them anyways 4) they just simple "dont have the time". back in the days of course they are too busy perfecting their craft: cooking, obviously. so they rather let a professional or their sous/cdp do it for them so they can spend their time on "more important things" like figuring out how to pair the weirdest combinations of food. but nowadays id say most of them are just fucking lazy to go and learn. ive worked in an italian michelin starred restaurant for about 2 years plus and ive never seen my head chef sharpen his knife. all he does is pick up a fucking metal honing rod to run his few hundred dollars japanese knife along the edge and then struggle to slice a medium rare a5 wagyu.
Brilliant video Ryky! I followed your simple instructions, and my yanagiba has never been sharper. Thanks for going into some of the theory behind your techniques. This could be the best yanagiba sharpening video on the Web!!!
This is the first video I have seen where you sharpen the back first! This is the best video on the subject I have seen...clear concise...the triple split screen was well thought out...thkx!
Thanks for this I commented on one of your other videos where you talk about not needing to flatten your stones. As a wood worker we flatten every sharpening because chisels and plane irons. But I’m just starting to get into knife sharpening and I think this would be a great knife style for to try first because it’s so similar to chisel sharpening! Even yo to micro bevel
Got a brand knew Kai Yanagiba knife (bought it as "give me something nice so that I have free shipping"), did not really know much about it, learnt Japanese start new blades by sharpening, now I know how. Thank you!
Thanks Ryky, this video made a lot of sense and now I'm able to sharpen my Yanagiba's with more confidence. I even took my knife to a professional sharpener from Japan and he said I still need to practice to make perfect but doing fine.
I just gotta say, I LOVE your channel. Im an Apprentice Chef, and just got into knife ownership/sharpening recently and any irl instruction I've gotten has pretty much been. "Just do what I do" whereas your instruction is repetition and telling not just how but why, and what to look for. The perfect teacher in this regard. Thank you very much!!
It has been years since I've made a comment on youtube, but I must say I love your style and I'm learning a lot. Keep doing it your way I do hope however to see more "collection" videos as in here is the results from the last month. Not because I get bored of these videos but It's nice not to remember 20videos worth of good information.
Burrfection collection as in: "here are 10 different types of knives, I would sharpen them like this on this and here is why..." I find your videos very informative, but I find it difficult to remember all the good tips and in which video I saw whatever I forgot. Also videos like: japanese vs europa vs american whetstones could be fun the same with knives.
love the 3 camera view. I have a yanigiba and a deba for a lefty. I had a hard time sharpening them. now I know! looks like I've sharpened them the wrong way, hopefully I can bring them back to life as i was never satisfied with how i sharpened them. very helpful video.
really enjoyed seeing the snow white and yanagi, would love to quickly have seen the finish it leaves on the two steels, also +1 on the third angle, it really proved your point on how hard it can be to keep the knife flat on the back
I try to pick up at least one knife made by a respected maker every year in Japan. I remember one visit to Masamoto in Tsukiji market where the guy sharpening my knife had a bandage on every finger ;) You're the first knife sharpener I've ever seen without any.
Hello Ricky...thank you so much for this multi view video...I now understand so much!!! I got the Kamikoto knife set for Christmas LAST year, here it’s almost Christmas again and only got to use them a few times. Because it is recommended to purchase their whetstone as well, however I have had no luck finding it. After watching so many videos on whetstone sharpening yours is by far the best. I have a 1000 and 6000 and because it’s 2020, my knives are for home use now :( and been tucked away for so many months. I feel some what comfortable to sharpen and use my knives again. (Without ruining them) Do you have a video on the Kamikoto knives too? If not do you recommend using the same techniques you use in THIS video? Thanks again!
Completely OCD way to sharpen the knives, but I have to say, this is much better than anything I've ever done. Great job. I'll give it a try on the three stones I have. Where and when would you use the traditional long steel which I use with my Solingen German Chef's knives? Nice to see a craftsman at work. Keep the videos coming.
Show us your ring in a microscope. Many times you wipe the sharpening stone and we could hear the metal ring getting sharpened as well. It's interesting to see the scratches on it. This is a request.
You should not grind that much on the Urasuki (flat side). You should only have to focused on the Shinogi. For 1-2 time sharpening like you did will be fine.. but in years, you will definitely flatten the concave on the Urasuki.. Usually the ratio will be 10:1 or 20:1, on the Shinogi:Urasuki sharpening time
Exactly. I have many years experience in sharpening knives and I started from the beginning on the Shinogi, until the burr appears all along the Urasuki. When this happens I just remove the burr (just some very slight strokes) and I am done with this stone. Actually I don't use waterstones anymore, diamond stones are my preferred tools. You don't need water, nor have to flatten the stone and you are much faster. Disadvantage is, that you have to be careful handeling the blade, if not you get very ugly scratches. What traditional japanese knife users never do is the use of leather straps to finish it with an unbelievable sharpness. But I do 😇 I have 4 of them. One with a 'coarse' silicon carbide topping, next is 6 u diamond paste, followed by 3 u and 1 u, finished by the last leather soaked with leather balm. The results are mirror, more than razor sharp blades. I love those cutting edges, which have the pleasant side effect that no family member dares to use my knives
It was rocking a little as well. You can see the front end of the knife lifting off of the stone at times. Also what’s the difference between angling the knife diagonally to the stone as he says not to do at the start and moving the knife in a diagonal motion as he’s doing when he moves along the blade? They both put scratches diagonally along the blade.
@@murph8411 so in the case of the ura he says it wares the knife unevenly, not an issue in my experience, ive also seen almost every master sharpener on youtube sharpen the ura at whatever position they want, as ling as the blade is flat on a flat stone, the bevel doesn't actually matter what position you sharpen at
@@tylermelton1746 In my experience, keeping the blade at right angles while working on the uraoshi is pretty common advice from most skilled Japanese sharpeners (I have seen several native Japanese sharpening experts say the same). I think Ryky's reasoning for why this is is close but not quite right, though. IMHO, the reason for keeping the blade perpendicular to the stone is because otherwise, it is very easy to inadvertently end up sharpening the front edge more or less than the back edge when you get to either the heel or the tip (especially with the handle in the way), which can effectively cause a "twisting" of the blade over time, making it hard to actually sharpen that part properly and can make the knife not cut straight (depending on how severe it becomes). Also, if you spend substantially more time on certain parts than others, you could end up with uneven wear between the corresponding edge/spine parts of the uraoshi (also resulting in "twisting") as well, if it is done at an angle. If people are very careful to avoid those issues, it's probably not a problem, but keeping it perpendicular is, in general, an easy way to not have to worry about these things as much in the first place.. This is also why going diagonally is generally not a problem on the front side (and most folks will say it's fine), because the basic shape/straightness and cutting line of the blade is determined by the uraoshi on the back, not any of the material on the front, so if the front wears unevenly it doesn't affect the long-term performance of the blade that much, but screwing up the back definitely can (and is often much harder to fix as well). (And regarding the original comment by @Ashadi Budi, I think what's being missed here is that Ryky says a few times that he is not putting any pressure when working on the uraoshi, so while it seems like he is spending a lot of time on it, he is really just honing it, not trying to grind it down at all, unlike when he spends time on the front side and does use pressure. I have seen others who use equal pressure and thus spend less time on the uraoshi to compensate, so it's just a question of whether you're varying the pressure or the time to get the same effect. The only thing you don't want to do is use *both* pressure and spend a long time on the uraoshi, though, which certainly will wear it down unnecessarily fast.)
Been watching your channel for a while. I'll be honest, I'll never get used to you and your trusty brick. It's always hard to watch. But you always restore the edge perfectly. It's a necessary evil for educational purposes. 😂
@@Burrfection lol god bless you for the sacrifices you've had to make and will continue to make for the betterment of humankind. Jokes aside, you did help me learn how to sharpen the yanagiba my dad gave me 10 years ago, with confidence. I've been way too afraid because of how important this knife is to me. But I felt it was on me to sharpen it. But even if it's just knife sharpening videos, and to most people it is just that to them. But your vidd made a serious difference in my life. And I want you to know I genuinely appreciate it. My yanagiba knife means a lot to me. Cooking means a lot to me. My father was a chef and taught me everything from a young age. Cooking and being in the kitchen, brought my father and me together. It repaired a very broken relationship. The knife was dull when he gave it to me. Ten years later, and now it is restored and will be used. When I hold it in my hand, I can feel my father's hand as well. Sure I finally got off my ass and did it. But it is very much so thanks to you. Love, peace, and chicken grease!
Great vid! Any chance you or someone here can explain the differences in stones? I have one stone with a double side. Not sure which side to use and after watching this, do I need multiple stones to sharpen my yanagiba?
Thanks for the vid.all the details that you put into it! Thumbs up! I only have one question... why do you want to put a bevel in your edge? Thanks for the answer in advance!
Man I dig the vids a lot man, thanks!! You have a calm way about you - you’re a good educator my man! Very cool. Also I did notice from your camera angles, that when you were sharpening the flat side perpendicular to stone, you barely ever got the tip. You can see it lifting off. Just wondering if you meant to do that. Also, do you ever use higher grits, like 12k or higher for sushi knives? Or jnats or vermio hones?
nice one mate. i do have a problem sharpening though. i have a soba knife so yeah same techinque but no its a different knife.. could u pls make a tutorial on soba knifes?? cheers
I appreciate your wealth of knowledge and the time you spend sharing it. I had a question regarding whetstone progression. Do you always just use two stones; for example the chosera 800 then a finishing stone like the Snow White? Do you ever do 800 then 3000 to 5000 then finish on 8000? I’m a recent enthusiast and am trying to develop a consistent progression and don’t know how many progressions are necessary to achieve a consistent sharp mirror finish edge. Thank you!
I'm a cook and learning much from of sharpening knife on stones... I just ordered a 800 grit king stone... we have 3 tramontina knives 8" 2 of them another 6" with the air pockets... really like watching u... I'm still wondering isn't a burr a good thing? Like making the burr is making the blade sharper right?
Burrfection yes my friend I am checking amazon to see what knive I will buy but I like a lot the Japanese Knives that’s why I am in your Chanel because I love all about Japanese Knives👍
Probably you are the only one on youtube that explains everything in details :) I have one question for you, I started sharping my yanagiba and I ended up with some scratches on the front blade from bad angle use, I'm new so mistakes are a must, is there a way I can remove the scratches ? Thanks
hey Andrea. thanks for writing and the encouraging comment. IF the scratches are above the shinogi line, you'll have tougher time removing the scratches. it'll take a lot of time, but you can use 0000# steel wool, and polish the entire surface above the shinogi line. (i know,,,,, it's a pain). the reason is, you have to blend the surface so the newly removed scratches will not look too different from rest of the knife.
Hi, thank you for this great video. I've been able to use sharpening stones for the first time with some results! Question: Would it add something to use intermadiary stone between the 1000 and the 8000, a 3000 for instance? Or even do progressively 1000-3000-6000-8000?
you don't need to ,. but if you wanted to add a stone, i would add the 3000 instead of the 6000. 3000 grits cut better than 6000. i would get the chosera 3000 kit.com/Burrfection/knife-kit
thanks for this great video! will watch your other videos and comment after I have applied your techniques. BTW, I have an 800 King stone and a 2000 Shapton wetstone. what grit would be best to get next?
I just found your you tube channel and I thinks it's awesome ..What wet stone would you recommend I start with? Something economical,I home cook quite often and have an assortment of knives.I'd like to start this as a hoppy.I'm not happy at all with the old school electrical knife sharpeners.Thank you
Wouldn't using the diamond stone to flatten the 1K like that not make it totally flat since you didn't use the entire surface of the diamond as a reference?
I see what you mean concerning tilting the knife by the handle when sharpening the flat side. You did it on 95% of the strokes on that side! I'm surprised the first 3 inches of the blade from the tip would cut warm butter.
I own the same knife. First time I sharpened it, I noticed that the sharpening pattern on the shinogi line isn't regular, and some section got scratched more than others, maybe due to poor manifacture. Is it possible? Of course, it's a 100 euros knife, it can't be so accurate than knives that costs 3 times more. However, I decided to remove all the sanded surface on the shinogi line using a coarse stone, than I re-sharpened and re-polished all the knife and now it looks fine and cuts very well.
I bought a tojiro shirogami yanagiba too. Removed the sandpaper like part just using secondary bevel of the knife, putting it flat the stone. The problem is I'm still trying to make stone contact with the edge when sharpening the bevel side. Yesterday I gave up after several hours and today I will continue. Only a small line on the edge is remaining to be contacted, I'm seeing it using sharpie/marker. Using coarse stones. Once I get the burr I will jump to 1k 3k 8k. I regret buying this knife because when you sharpen the bevel side it removes the sandy finish in the first sharpening, and it has factory sharpened not like a traditional yanagiba. I will fix mine but it is almost like I'm working on manufacturing of it due to improper sharpening it comes with. Unless you tilt the bevel up and misuse a yanagiba which I won't do.
No. Just allow someone to use one of your knives and it falls down on a stone floor and the leading edge breaks out. That really breaks your heart and blood pressure increases rapidly...
Hi real nice video, I have yanagi myself but having issue with the front tip, seems it doesn’t sharpen at the same degree with the rest of the knife maybe you can give me a tip on that. Also few videos I watched recommended that I raise the front tip little higher while just sharpening the tip but I’m afraid that would ruin the natural shape of the knife. Thanks in advance.
Hi, I like your video, it is very nicely done. I make sharpening videos as well so I know it isn't as easy as you make it look. Well done my sharpener friend, much respect.
Ryky, I see that your not a flattener, that's interesting. I think is important to explore things like that, we always hear people on forums telling us that we should do this and do that but often there is no explanation. For years I kept hearing people telling me not to bother sharpening European knives higher than 1,000 grit, I saw it written on websites but there was no explanation as to why. So I think some folks just repeat what is heard but I spent about 3 years trying to figure out why I should stop a 1k and I did find the reason eventually. I will check out your review of Cerax stones, I haven't used them yet.
found your channel, instantsub :D - super sympathetic and well produced! I am a bloody beginner, I would love a video about the burr and how you feel it, or what is important and if there is a trick to make it more visible or so :D
Awesome !! I am really curious, because i am fascinated by how you grinding your knives, and can always and exactly tell the state and condition of the burr. keep up the good work - you'll get big - I guarantee it !
Hola, me gustó mucho Cómo explicaste todo. Soy nuevo y por favor me gustaría saber qué cuchillos comprar para Sushi que no sean tan caros y también cuáles sharpeners? Por favor y Muchas gracias.
Hi, thanks for the video, really dig the multi angle shots. I was wondering if you could help with a slightly off topic question. Have you ever had an issue with fish smell getting on the handle. I have a yanagiba with an ebony handle with a baffalo ferrule and end cap. I can't seem to get the smell out (mostly salmon) even after multiple washes with soap. I oil it with mineral oil and cap it with Obenauf's wax, but still doesn't get rid of the smell. Would greatly appreciate it if you have any suggestions for a fix. Thanks!
Light pressure and not rushing to see results is the key to not scratch the jigane and higane . Slow and steady wins the race right ? Bought my first high quality yanagiba and i do not want to ruin its look . That is why I am asking Thanks Burrdude
Some schools of thought advise sharpening 90/10 on the bevelled/flat side, whereas you are sharpening it 50/50. Do you know the pros and cons of each and why did you choose 50/50?
I've since thought about this some more. Sharpening 50/50 bevelled/flat side as you have done is actually incorrect. The flat side is actually concave to assist with release of the sliced food. By sharpening the flat side as much as you have, you are removing the concave section and slowly ruining your knife. 90/10 bevelled/flat (or the minimal amount required to remove the burr on the flat side) is the better technique.
Generally you only sharpen the back side with your finest stone to remove the bur. You do it 50/50 on that one stone only. You can do a few light strokes on the finer stones leading up the finest stone too.
I actualy sharpen the bevel edge first and only finish off the burr on the concave side to minimize the wear, as its my work knife, and keep the cutting edge in the same position for consistency
If you are servicing a good blade, little work need be done on the concave side. In this case, he destroyed the edge on a brick, including severe breakdown of the flat edge of the concave side... he had to restore the functional shape to the entire plane of the back side edges thanks to destruction of the edge that would rarely happen in real life.
Hey Ryky, I've been watching this video over and over again to learn how to get my first ever Yanagiba sharpened.. I tried as you demonstrated but failed to get mine sharpened well. Can you let me know the type of stones as well as your sharpening kit because I'm planning to invest in one. I'm currently using double sided stone (JCK) 1000/4000
Hey man, what exactly do you mean when you say “feel for the burr”, also with a single bevel yinogiba would you sharpen the flat side of the other side more, thanks for this video with the multiple camera angles was very informative.
Hi Ryky. I ordered two atomas from you and did what you did at 2:36. Pretty funny to see that you did that too! I got s 150# and a 400# and slapped them together. I was curious. I've sharpened a total of roughly 20 knives using those atomas since ordering. I'd say half of them were restorations, I've use them on some tools as well. One of them is starting to get some discoloration (yellow). I can tell they are getting a little duller. Do you have a rough estimate on when to swap out the tops with new ones? Thanks for all you do. CZ
Hi, just one question. Is it true that you create the koba micro-bevel ONLY on the 8000 grit stone (ie., you do not start the koba edge on the 1000 grit)? Thanks...you're my go-to guy for all sharpening!
