The process of making a sashimi knife. Japanese sashimi knife master 

Thanks for watching the video This blacksmith's cleaver is really good quality Please look forward to the next video. happy new year!

Indeed made in Japan

@@user-ov4vp3ce9z はぁ、、

Thanks for watching the video This blacksmith's cleaver is really good quality Please look forward to the next video. happy new year!

@@processx Happy New Year to you to.

Thanks for watching the video This blacksmith's cleaver is really good quality Please look forward to the next video. happy new year!

Thanks for watching the video This blacksmith's cleaver is really good quality Please look forward to the next video. happy new year!

영상을 시청해주셔서 감사합니다 이 대장간의 식칼은 정말 품질이 좋습니다 다음 영상도 기대해주세요. 새해복 많이 받으세요!

영상을 시청해주셔서 감사합니다 이 대장간의 식칼은 정말 품질이 좋습니다 다음 영상도 기대해주세요. 새해복 많이 받으세요!

感謝觀看視頻 這把鐵匠的菜刀質量真好 請期待下一個視頻。 新年快樂！

Cảm ơn đã xem video Con dao của thợ rèn này có chất lượng thực sự tốt Mời các bạn đón xem video tiếp theo. chúc mừng năm mới!

@@processx người Nhật họ làm không bao giờ dối. Con dao chất lượng tuyệt vời 👍

Thanks for watching the video This blacksmith's cleaver is really good quality Please look forward to the next video. happy new year!

If you’re talking about sand-like thing at 1:25, that’s flux used to forge-weld a smaller piece of steel onto a bigger and softer piece of iron to make a traditional laminated blade. The steel, which provides the cutting edge, will become a thin layer on top of the backing iron layer.

As said, its flux, to prevent oxidation between the two layers of steel, usually Borax. What the video does not show, is that he is either laying another layer of soft steel on the other side of the hard core, or folds the combination in the middle. Or maybe i'm wrong about this, because it is an one sided edge?

@@sunship2 majority of traditional Japanese culinary knives have hard steel only on one side, sashimi knives are no exception. Sandwiching hard steel between softer layers is a technique used by Japanese blacksmiths for making Western style chef’s knives.

Düzenlendi. Teşekkürler.

Steel, at its most basic level, is a mixture of two elements: iron and carbon. Combined in the right proportion, they form an alloy that can go on to become a hardened, useful cutting tool. But simply adding a little carbon to iron isn’t enough - raw steel is still relatively soft, because the carbon molecules settle into comfortable places within the alloy’s so-called ‘crystalline structure’ where they don’t have much effect on its overall strength or hardness. By heating the raw steel to a ‘critical temperature,’ the crystal structure rearranges itself, moving the carbon molecules into places where they wouldn’t otherwise fit. Then, by rapidly cooling this transformed steel (blacksmiths call this step “quenching”), the new, stronger crystalline structure is frozen in place.

Some types of steel are for quenching in oil, some are for water. Some types of tool steel are even designed for air hardening! All depends on the alloy.

شكرا لمشاهدة الفيديو ساطور هذا الحداد ذو نوعية جيدة حقًا يرجى التطلع إلى الفيديو التالي. سنه جديده سعيده!

恐らくですが模様は描いているのではないと思いますよ。

伝統に拘らない独創的な作り方で、これはこれで素晴らしいと思いますが。 サンドブラストは刃紋を強調してるだけですね。描いてる訳では無いです。 伝統工芸品とかでも時代に合わせて機械を入れたりしてるんですけどね…

日本刀鍛冶屋さんでもプレス機械使ってる方いますよ