The Process of Japan's Best Master Knife Sharpener! 包丁を研ぐプロセス 研師 野村祥太郎 伝統工芸士 堺打刃物 Blacksmith 

I am not even sure of what he is doing in some steps

10 лет, это космос!

If u didn`t learn to sharpen a knife in 50 years it might be a skill issue Steve.

Завжди знайдеться хтось - кращий

@@SouthGlass "Sharpening" in the western sense is right at the end. For the rest of the video he's basically doing what a blacksmith/knife maker does. Calling him a 'sharpener' is almost insulting because he's so much more than that.

It is amazing to watch. Today advances in metallurgy kind of destroy that romance of knowing which iron sands are best, the 34 hours or so of smelting, the hand bellows and the color of the steel in forging, rice straw, two helpers with sledge hammers shaping folded steel into the blade shape, the plunge into water to let the blade curve ... and all. Today, it's powdered steel alloys in precision mixes, computer controlled temperatures, mechanical presses, diamond whetstones, jigs.

@@davesmith5656 they are all just tools, only a true master that knows his craft and has the propper knowlege can use the computers and control the processes to bring out a metals full potential, or knowing how exactly to temper each piece or batch of metals is key too depending on what you want the metal to be or what you need it to do, all the finest sharpeners wont do you anygood if you dont know what you are doing with it, or have the willingness and fortitude to spend the time on the knife or edge to make it the best it can be, the japanese take even the most mundain thing and make a zen art out of it, or put that much effort into a craft, for most sharpening I venture to say will be good enough for most , but is just the mid point or middle of the task for a sword or master sharpener in the japanese tradition remember its called sword polishing for a reason, and the time stroping and honeing have additional benefits, and the type of edge you put on it, the secondary bevel, all contribute to the performace of the edge like is it convex straight or concave for the edge or hollow if you will, just ask murry carter the only known westerner to be a named master japanese bladesmith and also have the american bladsmith society master certification, at least last I checked, and go ask him about sharpening and how he feels about diamond sharpeners or how he goes about sharpening and polishing cutlery.

They thrive for something beyond perfection. I can't describe it but you feel it when you watch the video.

일본 어디로가면 노무라쇼타로를 만날 수 있을까요.

was ??????????????

​@@prytosan😂😂😂😂😂

@@prytosan Из дас

Jestem w szoku😱, wydaje się, że te noże nigdy się nie stępią.

He got a medal from the Emperor.....

@@davegrier523MOAR RESPEK

agreed. I didn't had the patience to finish watching 😅

These skills are appreciated in Japan but in the West there is no longer any respect for traditional craft.

@@temhawpin --- Oh, I think westerners who know what they are doing with their alloys probably have a deep respect and appreciation for the craftsmen who can maybe sometimes get better results. A lot of consumers may buy those hand crafted artisan knives for the romance of it alone. The usefulness of any knife is determined by the owner's ability to keep it sharp.

Хуястер. Эта работа выполняется на нормальном заточном станке с электронным угломером и набором алмазов на гальванике. И результат будет сильно лучше, чем на глаз. Что он делает это просто дрочилово в дань традициям.

И на глаз смотрит - попал он в угол или нет. Умора просто.

​@@JohnDoe_777ну там аппарат не заводской, думаю и с ним можно на угол не выйти

Mucho cuento

Saygi deger ustam hangi bicak bileme makinasi önerisiniz

I agree except some idiot in the US would let the blade slip and fly into an attorney.

Nomura-san doesn't do his own forging. The blades he sharpens are forged by some of the absolute best in Japan though. Yanaka-san is a frequent collaborator on the forging side. Master/Awarded sharpeners for cutlery include the profiling process in their normal skillset. Not all do it, of course.

Я до такой резки бумаги легко точу нож за пару тройку минут.

he just sharpens the knifes, he ist not an Metallurge, suicide isn't necessary.

There's a lot of conflicting data such as the heat tests done by Australian Knife Grinders (AKG) on a Tormek that would show too much heat when sparks come off a dry wheel, ruining the heat treat. This video here can't show and tell everything in 20 minutes, but I wonder what the heat treat is on those knives, and how holding one on a dry wheel for even a second without water cooling does not heat it up. Maybe the whetstone sharpening whets away any softened steel? Maybe the AKG guys have different steels? Different wheel speeds? They use heat-sensitive paint, and show that it's very easy to exceed tempering temperatures, even if it is "only" the fractions of millimeters at the very apex. Which processes / data are correct??

@@xxxvvv9172 --- Good humor!! "Wow! I bought [one of these], and it's really SHARP!!" So many western world consumers say that. With just a little proficiency, under 200 BESS is easy. It gets a little trickier to get it into the 50 to 80 range. I'm going to toot my own horn here, and anyone can disbelieve: Wusthof is proud of their PE-tek 120 edges; I got mine to test 80. That's after 3 years of whetstones. I'm not 100% sure I know what I did, or can do it again, but I'm getting close. I have no ambitions at all to get into actually even understanding the steel, let alone smelting and forging.

I am Dutch and fond of everything with a sharp edge. 🙂

Это не погоня за ценой, а сохранение традиций. Эти дедушки имеют звание "Живое национальное сокровище Японии", так что цена изделия здесь на последнем месте.

タイトルに日本一って付けなければ日本人からのコメントも増えたでしょうね。

A resposta é simples porquê os japoneses não o consideram o melhor tem outros de mesmo nível que ele .

''потому что настоящая заточка ножей делается вручную.

Просто продолжала скакать и умирала своей смертью😆

日本の大阪府堺市です