The Sharpest Kitchen Knives You Can't Buy 

Brother wear gloves, I said this tho I may have understanded that your a professional knife handler but it's the viewers ranging from your likely professional mates watching in their spare time or there is another population of surfers in majority who discern great anxiety and irritability from the contact of a bare hand with the sharpest knives unboxing, so it's really commendable of your works and effort for content here but if you could adjust the environment and potentially acknowledging the sensitive nature of some audiences I'm pretty convinced views and subs plus comments under this particular thread with jack up. (Prioritizing numbers here by me at the conclusion of comment because numbers do and might means more than just in its literal term)

@@lililililPitdinolilililil the sensitive audience need to grow spine. it's a knife, not a gun

Hey man! Still have that box?

huh??but every chef i talked to told me the best knives are german knives? How are the japanese knives supposedly DOUBLE as sharp? Thats a bit biased dont you think?

@@whywouldyoucare Japanese knives are made of softer steel, so they can be sharper, but the edges don't last as long as German steel knives, which in turn, are difficult to sharpen due to the hardness of German steel. Japanese knives are also asymmetrical even to the point of one side being completely flat and the other side having a very acute angle to the edge.

Yes!!!

It will cut through my meat? Oh hell naw

Why is your marbletop on top of your car? But yeah

Not my corola 😞

Curious to know about their actual real-world cutting performance, as well as how long they'll keep their edge.

* goes without saying the knives are sick too

So it's like a pizza box?

Oddly specific knowledge… respect XD

@@jacobcondy3821 It's a simple box-joint box. Very popular to make with one of those hobby laser cutting machines.

It's just lasercut plex tho

I was wondering that too, but the consistent ridiculously low readings make me think whatever the actual score was was too low for the test and lower than 100 or whatever

The test is messing up

A high end hand made Japanese knife generally have around 90-120 points and it's already considered razor razor sharp, a Japanese master sharpener can reach 40 points maximun so getting numbers near to 10 is unthinkable

ill try to explain it in simpler metrics. if the scale was converted to speed, where 1000 is avg walk speed and absolute 0 would be lightspeed, getting 10 or less would be like hoping to achieve space travel speed, but on earth in atmosphere. quite impossible. the edge would literally have to be like 1 atom thin and the edge angle shallow enough not to hinder the atomic edge too much. we are talking seethrough metal sheets kind of edge. Im thinking the scale is not accurate enough or the measures are not being updated fast enough to meassure such a small and fast impact so it just basically takes the first value it got and because it didnt update in time to get the value of force applied at the breaking point of the fillament, its stuck with the first (or last) value it actually meassured. thats why he tried doing it slower. or it could be faulty fillament being either badly manufactured or maybe it was tensioned close to snapping point.

@@SagittarA what does a perfectly flintknapped obsidian blade with its 1 molecule thickness score if you know?

Che was a mass murdering racist.

@@ShellShock11C lol you follow fascists and seem like a far right cliche getting in political fights in YT comments on a knife channel. Are you trying to be a meme?

@@zafoquat I follow fascists? Like whom, exactly? Let me guess, everyone you dont like is a "fascist"? Left wingers scream to mandate everything from gun control to vaccinations the insist the poor are taxed further into poverty, and you call US the the fascists? Haha what a fucking joke. Remember when Che surrendered like a coward and was killed? Good times right?

@@zafoquat Probably just closeted in a conservative town. Taking anger out on others. His playlist called 'Gaaay' tells me that. (If it's bad music in your mind, why make the playlist?)

@@zafoquat aw man did I miss the party?

You are better than me. Keep at it

@@Burrfection I am humbled and I look forward to learning a lot more with the useful tutorials you share. Thanks again!

for real....

Agreed. I've seen him definitely speechless a few times. 😂😉

@@Burrfection could u please maybe try to test knives Made by Majime Knives ?

Filet knives are very very thin stock + have a strong curve to them, both things which give a higher score on a flawed and imperfect system less BESS. That particular knife you mention has an intense sweeping profile, all of that curve enables it score much lower than a flat profiled blade would even given the same level of keenness.

Do everything you can to find yours. It is your duty.

Chris, you got this

@@Burrfection Thank you, I'm definitely trying.

@@ifoRproductions what if it just turns out out to be "jacking off" :D

Everyone loves making money what are you talking about?

haha.... this started off as just a custom set for myself....

+1 to what Chris wrote!

They seem amazing, but once they became duller, you can't sharpen them at the same level

Here here i will buy 2

They are like “uh no…. I’m out”

keep at it. thank you for your kind words

@@Burrfection seriously nearly everything in your store sold out? I'm disappointed 😞....... How long b4 you restock?

welcome back

@Burrfection I'm glad to be back

What you say about caring for knives from A to Z is very true. That includes learning how to use them. A sharp knife will "nick" through all three layers of skin, and yes, it does bleed for about 10 minutes. If you ever sharpen a knife for a friend, check how they use it. You can get a clean bevel, nice and even, then lightly drag the edge over a high grit stone to dull it down a bit to 250 Bess. Attach a warning label if you don't. Really.

you are better than me

Making an edge of single molecule? I heard that some time ago. Thought it was a theory

Wow that's cool! Does the tech have a name?

@@user-hj8oh9kh7v I'm not sure about one molecule, but obsidian blades were actually used in olden times, possibly even today, because they can be sharpened so thin that they can literally split microbes. They were actually used for surgery back in the day because it's so good at cutting.

launching soon

just keeping it real

i hear you. that is why i make it very clear these cutting tests are more for entertainment, and bragging rights for some, but actual cutting performance requires real ingredients

welcome

Yes it is done by stropping, stropping, stropping. They are probably not that good in the kitchen in this state (except for sashimi). No slicing aggression left and more like a razor. Edges like that degrade really quickly and then it starts struggling biting into tomatoes. Indicates a really good fine grained steel though.

Keeping it real

just keeping it real. i love knives.... maybe too much?

@@Burrfection: I taught my niece’s new husband how to sharpen on their KDS combo wedding present last night (mostly methods I’ve picked up from you), and while listening to myself thought I might love knives a little too much too!? 🔪🤓

Thank you.

gotta keep it real

I'd love to see some actual use performance tests.

you have good taste

@@Burrfection your channel is a big part of why I got into Japanese kitchen knives. Still enjoying the 130mm fujiwara petty I bought off the site. Thanks much, that’s a hard size to find in such a quality blacksmith.

Have to get the apex right on for what you are cutting though. My CPM S90V spyderco native slices through my seared rare steaks like nobodies business. But that same edge doesn't like fibrous root foods.

@@r1w3d That has nothing to do with the actual sharpness of the edge though, it's a grind geometry issue. The native is going to wedge very badly.

welcome

working on it

@@Burrfection What is the sharpest knife you sell in your store? I have a shun chef knife but i am looking for something with an extra flare to spice things up

will post about materials when knives are ready

@@Burrfection if you getting 71 HRC I wouldn’t be surprised if one was Rex 121. Curious if Magnacut is one of the steels used.

You can do it!

they won't tell me

0.05 micron diamond emulsion will get you to 20-30 on the bess

I wouldn’t be upset to scratch them. I would be upset seeing them laying in a sink full of water for 3 days after I can’t find them after my kids started doing dishes.

You can use 3M delicate adhesion tape. I use their pink/ purple for my patterned steel knives.

yeah. not too bad

just keeping it real

@@Burrfection It was your sincere emotions and love for what you do that inspired me to buy first Japanese knife and whetstone. Looking forward to new videos!

Time to sharpen some shears!

no offense taken. that BURRFECTION blade is just for me

@@Burrfection then 🤩🤩🤩

seriously.....

they won't tell me either...

I was thinking the same thing. I’ve had some scary sharp folders, but these are in a whole other universe. And I’ve had a Chris Reeves sebenza cause me to need a tendon stitched back together lol. I can imagine hope thin these would slice sushi grade tuna with ease.

@@Burrfection Well that's not very nice

Apparently the best process.

Stone sharpening finishing off with a leather polish

challenge.... is on

@@Burrfection --- OH NO!! YOU WOULDN'T BRYCKY THEM!!?? It's not as bad a watching a bullfight, but it's still awful to see a perfectly good knife brykyd.

@@Burrfection: Wow… THAT’S a big challenge, and one of the few times I’d actually be sad to see an edge get Bryky’d!!

@@Burrfection holy shit, that's gonna be a challenge for more than one video...I'd say some month of testing or refining (new?) Skills/techniques?

I have yet to see factory sharpness that can't be improved upon, and that includes the best of the best Honyakis north of $2,000. Best edge out of the box I've had to date was a Mizuno Blue #2 Mizu Honyaki, and that was instantly improved with some stropping on a .5 micro poly diamond emulsion.

Deal!

thank you

They make premade wire holders for the Bess. Would be interesting to see how those "magic" knives score with that. It would take one variable out of the equation. Did those that scored under 50 repeat the measurements again, or just that one time in the video?

@@DonsWoodies I think they will be around 40-50 but anything below that will probably not be true.

@@rainervolk666 Possibly Ryky has had actual Light Sabers made for him and not your run of the mill knives. :-)

Love hearing from Hunters!

will post about them when ready. 2 months away

yes.... beyond my skills actually

I could use that kidney, what's your blood type😉 KIDDING!!! but not, lol! Im 47 going on Dialysis soon 😔

i'll lend you a kidney

hang in there friend

@@Burrfection ❤❤😂🤣😂🤣

@@Burrfection: Ryky, I’m not completely up on the subject, but I’m thinking that would be a pretty long term loan!? 🤔

You bet!

Sorry!

yes!

haha. nice