Sharpest Knife Ever - Yoshikane Hamono 

I ordered this knife with the walnut handle. I thought I’ve handled/sharpened sharp knives. I couldn’t have been more wrong. With the ease of this knife it makes prep a breeze. The part I’m most happy with is after hitting it with a 5000 stone, to get it back to crazy sharp was a breeze. I even got my roommate to touch it up and to start using stones for his knives. Best knife purchase I’ve made so far

What a beautiful knife! Thanks for taking the time to explain the features and why you designed it the way that you did. And it warms my heart to see a dad who obviously loves his kids as much as I love mine. You’re awesome!

That is a beautiful looking knife. I love the traditional look of it.

Rounded spine and handle. That's the mark of a knife smith that knows how to use them in the kitchen. That's really something to respect. Everything the guy mentions or does in this video shows that he's a next level expert.

You are so welcome. We love your videos and your dedication.

Love the design of the rough hammered top to the matt middle and mirror polish finish. I’d just put it up for display in my home rather than use it. Art piece right there!

Beautiful knife, Ryky! Looking forward to picking up one. Some content creators get upset when their kids interrupt their videos. I love how you embrace the moment. Awesome, dad!

Hands Up for another Educational Video! You are the man! Brian From New Jersey !

Hello Thank you for all your videos. Been watching a lot of your sharpening tutorials and stone tips. Just a Yoshikane shirogami and couldn’t be more happy.

This made me smile during this flurry of bad corona virus news. Thank you!

Continue the great works! Thank you for making international shipping affordable/free too!

This is really a great knife! I personally like the nashi finish and the thick spine with perfect tapering down to a thin edge and tip.

Flexing that number 1 of 100! Love it!!

congrats! Always pulling for you and I appreciate you trying to raise the education level of people

Just received one. Beautiful masterpiece with high cutting power 🔪

Machines can create knives with a tapered blade, just most don't. I have several wustof knives and they all have tapered spines

Just bought a Yoshikane SLD 210mm Damascus for my first ever Japanese chefs knife. Such a beautiful knife and feels amazing in hand. Probably won’t have to ever buy another chefs knife in my life, even though I want to... lol.

For the 80 that dislike this vid. Walk a mile in someone's shoes before you criticize them. What is your positive contribution to this channel???? Get a live!!!! From an ex special forces soldier, 20 years service in Africa. If you don't have something positive to say or to contribute, go somewhere else. What is the negatives in this vid????? 😡

Don't have time to watch the latest vid as I just spent three hours sharpening 10 shuns and two 40 years old Chinese cleaver, large and veg. Both cleavers needed reshaping on the edge as I used an electric sharpener for years until I purchased my Shuns. I also found a Ken Onion Shun for $10 at a garage sale a few years ago with a 4mm chunk out of the middle of the edge. Well after months of watching your vids and the purchase of a stone you recommended and a 1000 grit Shun stone found at the local thrift store for $15, the edges of the cleavers are back to the way they should be , the chunk is gone from Ken Onions chef knife and the other nine shuns are very sharp. Couldn't have done it without your vids. Thanks so much, really enjoy your work.

Beautiful knife!

prettiest knife I've seen is a while!

Looking forward to the 270 and videos of your upcoming trip to Japan... Safe traveling.. Be Blessed - Mr Ed

congrats, great knife

I purchased your white steel knife in walnut. It arrived about two weeks ago. I tested it on the same tester you use. Out of the box, my average sharpening scores were around 160. I stropped it on one of your leather strops and it then tested out on average in the 80's. Sharpest knife I have ever owned for sure. Love it.

You earned every bit. Congrats

wow looks amazing

Kia ora Ryky. I started to watch your channel out of boredom during the covid and love what you do. I started to buy Japanese style knives but can only afford the cheaper ones. My first 4 was from China. I lost my managers job during the covid and now have a job with a smaller income. I purchased stones from AliExpress and they work ok for now. I am currently saving up for a Yanagi 240mm and then save for a slicing knife 240mm. I do a lot of sushi and sashimi as well as BBQ's, whole chickens and ducks. I did buy a 205mm Wasabi Yanagiba, but boy oh boy. What a mistake. In retrospect, I followed your vids on sharpening it and managed to get it quite sharp. There was a bevel on the back of the knife which I had to get rid of. There was also a big micro or secondary bevel which I also had to remove. Lesson learned. It is 1K6 steel and I think machine stamped and mass produced, so yes, it's speaks for itself. Now I can practice on this cheap knife by following your vids. Thx for your channel and hopefully one day, I can afford one of these gr8 knives and sharpening stones. I looked at the comments below and these are gr8 people. So many are so positive. ✌ 🙌 One thing I don't get is the huge chef knives. Are all of you trained in martial arts and sword fighting???? 😂🤣😝 Good luck and have a gr8 2021 for all your followers and patrions. Oh, before I start to save for a 240mm chef knife, where can I do a sword fighting course. Are they available online??? 😱 Kiwi from NZ.

I don't have this one but I bought the Sakai Takayuki Blue#2 Burrfection Knife launch batch and I love it and I love looking after it, it's incredibly responsive, feels great in the hand and of course cuts like dream. Teaming up with proper knife makers is really allowing you tell knives with a good reputation, keep it up. p.s - not entirely sure on the difference between a white#2 and a blue#2 so no idea how they should compare.

Hi Ryky. Your videos have really inspired me to learn how to sharpen and restore knives. I was wondering where you get all of your damaged knives?

Bloody stunning knife buddy

Man what a cool job title to have. "Blademaster" haha that sounds badass!

Not long subscribed to your channel and wish I had found it a lot sooner, love your work Ryky

That's really good, 183 after two months of use. I'm finding that my knives gravitate towards 200 - 220, but strop right back to 140 - 160 in just a few minutes. Your late 2022 video showing the new knives testing between 12 and 20 was very impressive, but my question is, "Could I re-sharpen those knives to below 20?" Thank you for testing a knife after two months of use, because that's really what most people will be using!

That's such a cool machine to measure blade sharpness.

Lovely knife

I would totally be interested in that big gyoto! I've been a cook for a long time and a 10 inch chef knife has always been my best friend. I'm currently running a dalstrong shogun x and I'd like an upgrade to something truly awesome 👍 btw I totally know how you feel. Being a single dad and working full time is freaking rough and by the time I finally get my days off and some time to spend with my little man I almost can't take it anymore. He's pretty much at the same point too lol. You don't realize how much you can love somebody until you have kids

Those are more swords than knives and I need one 🤩 beautiful !!

Congratulations, the harder you work, the luckier you get!!!

Oh so you do make your own knives I'm new to your channel and slowly catching up on older video's.

That is insane how sharp it was out of the box

Looking forward you'd make a 210mm knives as well. By the way wanted to say thanks to you and your staff for a nice and kind service helping to try get a masamoto ks, hopefully soon. And of course you e store is great!

Enjoy you using the " BESS-standard: Brubacher Edge Sharpness Scale" test

daaaam son uuu have been bizzzy goodjob brothier i remember long time ago wachen uu proud of uu

Your videos are very instructive and helpful. I am curious what your thoughts are on this knife: Tops dcr8 dicer knife.

Amazing Achievement Ricky! :)

56mm height!!! Yes please. Would be great to get that in 210mm length.

can't wait to get ahold of one of your custom knives

I bought one of the first launch knives with a Walnut handle It is extremely sharp, very attractive, and slices through vegetables like no knife I have ever owned. But because it is so attractive, I admit I mostly use my Wustoff. It is a prized possession. Anyway, I strongly recommend this knife based upon my last purchase.

Nice! That distal taper is a feature of many Nihonto. Also many of them broaden just a bit at the last approximately 1 1/2" to add strength to the sword tip, and add just little extra weight at the distal end of the blade for more cutting force through the mass x excelleration effect. Of course if it is damaged at the Boshi, it also leaves the Togishi extra steel at the tip to rebuild the damaged tip profile. BTW Ryky, you do realize that you have this Niche for the time being. We, your viewers love knives and Swords also. We need guys like you. I considered making videos but what I do is so much of a smaller niche. You have to be able to find the swords, afford them, then pay me or another polisher a few thousand dollars, if your lucky it will have a Tsuba, and Menuki, Fuchi etc. Then you have to have a new Tsuka, and Saya made. From there it's constant maintenance with Choji Oil and Uchiko. Taking care of kitchen knives is much easier. Especially the Chromium Steel varieties. The thought occur to me when you heard your kids. Mines 30, he just bought a 4 Bedroom House. I've been warned already that I will be a Granpa in the next couple years. Love those kids and help them grow on a good life track. A Dojo is a great idea when they're old enough.

I wish I had one of these so bad

When are you going to release a Yanagiba? 🤔 I would buy it for sure

Yoshikane is certainly on my wishlist! A note about your 270mm .. it's note quite french-esque ks-esque shape, is it too late too add a bit of a flat spot and a longer curve in the spine to the tip?

Hey Ryky, love your channel. Can you do a tutorial on how to sharpen tip of the knife? I find it difficult to sharpen western chef knife (in my case Zwilling pro) and my paring knife tip to a razor sharp (although mid and heel section is razor sharp). Thank you and hope you and your family is healthy and safe staying at home.

The term you are looking for is a "distal taper" its pretty common. Ive never heard of the steel types you mentioned blue/white etc? but Im not really knowledgable about kitchen ware

Can you review all kinds of yoshihiro knives please I love those knives by far the best type of knives in my opinion

It may not be done, but it is absolutely possible to make that tapered shape with machines. It won't be a single machine doing all the work, but start with a knife blank and use a CNC-router to remove material and form it into having that taper.

In those two months of use did you touch up the blade at all or go through a full sharpening? If you sharpen it fresh by hand what number would you be able to get down to? P.s. I just subscribed to your channel two days ago when I was doing research on stones. The information you have in your videos just straight up wasn’t available 15 years ago when I started sharpening my chefs knife on a cheap stone from the hardware store. I watched a few of your videos bought a $35 set of stones off Amazon and 20 minute after I soaked them I was able to shave hair off my arm with my mom’s Calphalon kitchen knife. Thank you so much for being one of the finest content creators on RU-vid.

oh that machine .never seen before

If you could. Can you do a scenario of sharpening our traditional Japanese Pull Saws? - the teeth are quite intricate.. and can be a great pay off if taken care of. Thanks. (im in Sacramento California).

I bought 2 blue #2's. I love them. I only use one. Waiting to use the other one or give it to someone. My family don't even want to use it, especially after this video. Look forward to the next one!!!

Distal taper is nice and the crowned spine

Does the patina slow down the cutting action by producing more drag in the material being cut?

Wow ! Knifes with your own name on it looks awesome ! Good idea as birthday present or gift for weddings ! Do you offer individual named knifes ? ✌🏻🚀🌍

Hi Ryky, long time watcher, first time caller. I’ve purchased this particular knife and am waiting for it to be delivered, I know you’re changing paths for RU-vid, but wondering if you can go back to your roots and post vids cutting vegis with your designed knives, thanks!

Awesome appearance and love the Harmon line. I hone straight razors and am now trying to learn the art of sharpening knives too. Not similar at all, but stones are used with both. This knife would replace just about all knives in anyone’s kitchen, is that correct? It seems that way. Love your channel and good luck with all the projects you have in the fire. Cheers Ryky

To all who cannot afford knives in the $300 range or above, do not be despair. The secret of sharp or sharpest knife is in the sharpening and not the brand names. As long as you have the blade with HRC of 59 and above, you can make it a sharpest knife you ever own. Learn how to sharpen and invest in sharpening stones. Of course for those who have money, high end knives are beautiful objects of utility and for show also.

Hi! New to the channel and I've been browsing and have a video request. Can you make a video on all of the different styles of knives and shapes and sizes and the types of cuts they're designed to do and the typical types of food they're designed to cut? Maybe with examples? I'm not so much referring to the difference between a boning knife and a chef knife but the different shames of each kind. I've noticed a bunch of unboxings with many different knives by name (EnsoHD set) and even the same type of knife with drastically different profiles. Thanks! Keep up the great videos!

Any plans on making a nakiri style as you recommend this type of knife instead of a small pairing knife

Happy for you and your family ! My girlfriend is requesting a Ryky Nakiri LOL

Thanks for the PayPal window. everything worked great. My knives have never bee sharper Keep up the good work. Teak was used on the deck planks on my WW ll submarine. ps, the only wood that does not float, W

Awesome. Congrats. You can also make a model with AS steel and use some other finish than nashiji as well for a new model. Just to share one data point for you: So far I used Masakage Yuki and Koishi gyutos (both stainless clad). Yuki has nashiji finish like yours and Koishi has hammered kurouchi finish. Nashiji looks nice but as someone else pointed out, a while ago I used to cut beef liver and the smell was very hard to remove afterwards due to pits in nashiji. And performance-wise, in my experience with these two knives AS is far superior. But I think Masakage Yuki's W#2 is not as good as something like Masamoto KS, I haven't tried a KS before. So most likely your W#2 is better than Yuki's. Just to share with you, some experienced users would prefer AS and other finishes than nashiji for a next knife. I liked octagonal handle a lot. Oval and D handles feel cheap in my preference. Just to share feedback :) Awesome knive, thanks.

I prefer SKD over W2 on yoshi's knife. Longer Edge retention with SKD. Between white or blue I choose Blue and almost all my single bevel knives is in Blue steel. Aogami resist rust better strong not easy to chip. Someone dropped my A2 Yanagiba from a counter top to the ground, and when I checked the knife there is no chip, no nicks,, nothing. Handle is also in perfect condition without any damages (no cracks, no dent, nothing). Ebony handle blond horn ferrule

Hello sir, can i ask if there is double beveled edge yanagiba knife? Or just one side only?

I am very interested in that 270mm knife. I personally prefer larger knives for most of my workload and then just use a 6 inch utility or paring knife for the smaller tasks

Any Chance you'll get another batch of these??? Hoping so.

Do you know any methods to restore a strop? O have a 4 sided leather on wood strop and I accidentally shaved into it when bringing the knife back again for the trialing-edge final polish. There's like a potato chip sized flap in my strop now hahaha

taper can be ground with a surface grinder rather than hand forged.....rather have one forged due to the grain structure. keep the videos coming :)

Definitely got my eyes on that 270mm

Do you demagnetize your knives before sharpening? If yes, how?

Have you got the launch edition still available? How does shipping work to the Uk, will it be subject to import duty or is it pre paid?

Ryky. Can you suggest one of your knives that maybe I can afford. I'd love to own a ryky chef knife. Just don't think I can afford one. Any suggestions

Is the Launch edition still available?

Love you Brother

If you were to recommend 3 knives to start a collection with, based on their utility in the kitchen, what would by your go to styles?

How long does it take them to hand make 100 knives and what are the tolerances in them, like how much does 1 differ from the other

Can you rest the edge on the machine and maybe rest the tip on the holder and front section edge of the knife touching/ cutting thru the machine. Because using the back/ heel is heavier

Oof, great looking gyuto! One correction though, that is not a hamon line, but rather a lamination/ cladding line. Hamon only exists on honyakis or differentially hardened blades.

To me, quality white steel rules for an unbelievable edge. Blue is better than most steel compounds used in western knives, but cannot get an edge like good white steel. White steel reacts as it should. It is never a lesser knife, it just requires a small bit of care. Not even that much. Working with white steel brought my thinking up another level completely.

With a little work on a strop, those knives should be under 100. When I do my kitchen knives I can get them BESS 100 or under by finishing them on a leather strop with diamond spray on the strop. One of the problems with the BESS tester is getting the line tensioned the same. If the test line is even the slightest bit loose, the BESS reading goes up because the line will deflect under the pressure before it is cut. All you're reading is the downward pressure on a gram scale and the line is the variable in the process.

Have you ever reviewed a miyabi 5000FCD knife?

Which whetstone is recommended to use for this knife please ?

when everything is ready please let us know, i wanna buy your beautiful knives.thank you

I have a tojiro #2 white and it's scary sharp after a 400-1500-6000-9000 progressing and finishing on my (estimated) 15k natural slate. Like every white loses the initial sharpness quite fast tho

Wow Ricky, nice knife, how much will you be selling them for? That is default a hand forged knife, just gorgeous. Ricky I don't think the results are accurate in that machine because it's based on how much pressure you as in the knife to cut the saying, correct me if I'm wrong.

Would you ever internally acid bath, or force a patina on a Japanese knife to prevent rust?

Which knife is sharper: The yoshikane hamono or the miyabi 5000 mcd 67?

Definitely sharp knife really appreciate your video I challenge you to do my paper cutting challenge

It would be cool if you make a santoku knife

As Bob Kramer calls it, "white steel is the Ferrari of steel's". :)

Looks like a Sanjo YS in white 2, grind is different though.