I love how the dark cutting edge contrasts against the lighter cladding. It's like moonlit waves hitting against a dark sandy shore. Beautiful knife, now go clean that mess you made.
You're going all Dead Poets Society on us huh? I agree, the etched edge gives a really nice contrast with the moonlit Metal Flow of the waves indeed. My pants are in the laundry machine at 90 degrees and a whole box of detergent.
I got this video sent to me. I appreciate the very kind and flattering words. The blades were a pleasure to work with and hopefully I will get a chance to do more in the future.
It's nice to hear that somebody forwarded my video to you. I meant everything I said in the video. And I hope one day I can afford one of your knives, not just a handle 😉
@@chefknivesenthusiast I do my best to keep my prices down. My goal is to have chefs and workers use my knives, not collectors. That said, its a very bottlenecked production so availability is an issue unfortunately.
@@FredrikSpare I really like that attitude and approach. There are collector's ranges of knives of course, but a knife primary function is to cut. Not to be displayed. So I really appreciate your filosophy. The knives that I have seen from you, I have to say, seemed to be very reasonably priced for what you get. So again, one day, I'll hope to get my hands on one of your knives. And make a nice review video with it. 1🙏🏾😁
@@chefknivesenthusiast lol. Yo serious question tho on a real tip. I spent like 1k on a Sakimaru-Takohiki and was wondering how to maintain the level of polish it came with. Seems i can't even touch it without scratching it. Any tips? I've tried applying mineral oil with latex gloves and gave up because the more i touch it the finish just gets worse and worse. Am i screwed?
I'm not a knife polishing expert by any stretch, but it sounds like you need a really nice polishing stone for that. For example, I have a really nice Ohira Uchigomori (Japanese Natural Stone) that leaves a really nice Kasumi finish on carbon steels. If you want an even nicer/higher polished (Migaki, mirror) finish, you're going to need to use finger stones or higher end/grit finishing stones (JNAT). If you think your screwed and only making it worse, sent it to a professional who will restore it to OG condition for you. Where are you based? I know a few good polishers world wide.
@@chefknivesenthusiast I don't think I would dare to touch it with stones, i think i accidentally bought a show piece when i was looking for something that could be used on a daily basis. If you look at it up close in certain light it's fine but at certain angles it appears like i was wiping away the damascus finish with only a damp dish cloth, it looked hazy. I think I'm just going to use it like I intended. The manufacturer says it can be washed with soap and water so i don't know what i did wrong. I was being very gentle. Having it polished professionally sounds expensive. As much as i love the knife i don't want to have a drawer queen. 😔
Hmmm 🤔 You can't just wipe away a Damascus pattern. All these layers of folded over steel are making up the steel, are integral. You can only wipe away Damascus if it is fake, painted on or etched. Perhaps the blade was laquered before shipping, to protect it during transport. If so, you can remove the laquer completely with acetone. Anyway. Yeah. Knives are made for cutting. They are works of art. But they are tool in the first place. Usable pieces of art. The only way to know if a knife is any good is using it.
Best knife review ever. Between moments of extreme coveting, I was laughing my ass off. Cheers, brotha and hopefully I will be able to get my hands on one of these things in the next decade.
Thank you for another fun and informative video! I am learning I prefer knives with more subtle patterns like these metal flow versus others with too much going on. I look forward more of your videos.
God…I love everything about this Gyuto…everything; profile, finish, Wa handle…even the bloody choil is incredible. I get weak kneed seeing esthetic excellence that’s utilitarian high performer too. Wow, an amazing treat just watching. Using it must be magical?
I can imagine and I agree. Using it is a true joy, pleasure and delight. A knife like this is what makes me so obsessed and impressed by the knife makers and craftsman involved in making such a piece of usable art.
Pfffff, that's a trio to die for. I completely understand that you have a set of these and agree that they are brilliant. Such a joy to use and care for.
Great feature ! Great knowledge and information and the most thing I liked apart from the knife is that you mentioned how we have to listen to the knives. At last, someone said it.
Thanks for all the kind words! Much appreciated. I'm so fortunate to have tried and worked with so many knives, so it really dawned to me at a certain point that each knife has a 'personality' because of their cross-section, grind, steel, heat treat, profile, etc. If you listen to the knife close enough, you will know how to use it better and get the most out of it. That's indeed my experience. I am glad you also feel like that.
This is one of my favorite knife videos of all time. Not just yours man! I've been saying it all over the forums for ages... my myojins ate my my my favorites!
WOW, thanks dude! That is amazing 🤗 Yeah, I'm a believer now. I need more Myojin grinds in my life. I wish I could send him all my knives for sharpening.
Great video. Love all the background story of the creators. Quick Swedish (same for Norwegian) lesson: Å is pronounced "Oh" So: Fredrik SpOHre. And wow, does he make beautiful handles!!!
I love knives from Miojin San. I have a 240mm SG2 gyuto with Kasumi finish, ebony handle and blond ferrule from him (Myojinriki Seisakusho brand). The grind is fabulous and as you said - the sharpest knife ever out of the box.
wonderful video and great to learn more about the craftsmen behind these knives. my tetsujin kiritsuke gyoto 210mm came today and as soon as i came home from work and saw it on my table i cut my housemate an orange just to try it i couldn't wait to see it in its glory. Best money I've spent in a long long time
Thank you so much for watching my video and the kind words! I was so happy/lucky to get my hands on one of these Tetsujin Metal Flow knives with Fredrik Spåre handle from your website. I think right before Meesterslijpers took over all your Japanese Knives stock. I think I stole the picture from his website or a video with him on youtube. Hope nobody gets mad about that.
Hi mate got myself a Tetsujin Hamono Blue 2 Kasumi Kiritsuke 210mm - Ebony sharped by Naohito Myojin OMG it’s amazing thank you for the review pull the trigger to get it❤
@@chefknivesenthusiast oh god no. I can't even sleep in past 8AM these days. I'll be up at 7 but will be at work and just can't be bothered to get excited about something to have it get snagged. All my acquisitions come from patience and time, a bit of luck. I have plenty of knives, I don't need to take one away from someone who's been dying all week to wait for a short window to get one you know. These will get snagged quickly. I LOVE the Spare handle!
Thank you for watching and engaging with my content. Picking my top 3 Gyuto's is going to be a very difficult task. I have 15 Gyuto's at the moment. I could try and rank them, but I like them all for so many different reasons. I personally don't really believe in 'the best' lists anyway. Every knife is unique by itself. So I think a video with all my Gyuto's would just be me telling what I like about all of them individually, and why, but not really ranking them from #15 to #1. After all, what is the 'best' Gyuto for me could be the worst Gyuto for someone else. It all depends on the person that owns and uses the knife.
@@chefknivesenthusiast Good points. I think your idea of explaining what you like about each makes more sense. It would be interesting to know which one you reach for the most and why too. There are so many good options, and it is difficult for most of us to try them all out. Your channel helps educate us on which knives could be a good next addition.
I was bitterly disappointed to miss out on buying one of these knives. You sold it so well in the video that I decided I needed one despite not really being able to afford it. It was going to be my one 'pretty' knife (the others being mostly Fujiwara's), and the last one I needed to buy (except maybe a petty). So I got up just before 3am (the right time where I live) and watched the item on the website, refreshing constantly till 3:15am (7:15 CEST June 1). It never became available. By the time I got up for work a couple of hours later the knife had been removed from the website. I know it's stupid of me, but I was really upset.
I can imagine that you were upset. Due to 'family life', Rene was 1,5 hours late putting up the knives on his website...when they finally went live, they were sold within minutes. You could send Meesterslijpers an email and tell your story. I'm sure they will give you a nice discount on any other knife you would want to purchase.
@@chefknivesenthusiast Thanks for your understanding reply. I'll email him and see if we can work something out. Having 2 kids of my own (as well as aged parents) I know all about 'family life' . It just looks like such a beautiful bit of kit. And the handle... Has all the hallmarks of a true masterpiece and heirloom. Ah well, regardless, life goes on (and I'm still stupid lucky, having several Fujiwaras, good health etc). Thanks again for the awesome vids
Waiting on a Tetsujin Hamono Ginsan Ukiba Kiritsuke Gyuto 210mm. From Knifewear Suppose to be delivered Friday. Will comment back after a few days with it about how Naohito Myojin does with a Stainless Steel edge. (Although I can already guess what the results will be so perhaps a bit of bias going in haha) Alongside my experience(s) with This brand and blacksmith. I’ve been fortunate to fall in love with the first Japanese Knife I ever purchased and so just continued to follow that artist in Yoshimi Kato. Typically I love a flashier finish and Carbon Steel knives but I wanted a stunning more dialed back knife that I could use when I’m a bit busier and quite honestly had never owned a Stainless Steel Japanese knife before so part of my curiosity of how it compared to more western brands stainless steel. Very excited for my new knife and just wanted to comment on how I enjoyed the video. That knife is certainly beautiful and this made me both excited for the future of Tetsujin Hamono, this blacksmith and this grinder.
Thank you for sharing! Ginsan is a nice stainless steel. I'm pretty sure you will like what Nakagawa and Myojin do with it. SLD semi-stainless steel is also a great option for a 'don't worry about it' knife. I have made review videos with MY JNS Kaeru and Hatsukokoro Yorokobi blades of SLD as well.
Don't forget about the handle 😉 But yeah, what a blade indeed! Those are actually really standard pans, the house brand from a local wholesale store. Nothing too fancy, but very decent pans and very reasonably priced. The brand is "Select Cuisine". I bought them when I was running the kitchen of my last restaurant endeavor, since they are great for heavy duty use in professional kitchens. I don't run that kitchen anymore, so now use them at home. www.hanosshop.com/nl_nl/p/62411280/koekenpan-rvs-28cm-3-7l-select-cs
I grabbed one 1.5 hours later, checked out , received the receipt of the order and then approximately 15 minutes later received an email from Rene saying that he thinks his processing software may have had an issues that he shows they were sold out 10 minutes before showing I placed an order. He was going to check for sure in the morning. :(.
Where are you based, not in the States? I know that 40% of my viewers are based in North America. If I'm not mistaken, it is about 7-8 hours earlier than over here, making it noon when they go live.
@@chefknivesenthusiast I received the knife today. Thank your for your letter and all those kind and warm words. The knife is indeed beautifuly made😊! But not as sharp out of the box, as my Shibata or Sukenari knives. I have a hunch that someone played with it already😉. I'll fix it, and most of all I'm more than happy! I can't thank you enough!
The knife is not as reactive as I expected. Didn't cut a lot of stuff with it yet, but it still looks like new right now after that first spin on the cutting board. I'm actually really curious to find out how that micro-structural banding will change in appearance after quite some good use. I love patina on a knife.
I have a Naohito Myojin with the same length and geometry but in sg2 steel. Its extraordinary - and what ever he says in this video is true. The food release becomes secondary once you have tried it. I didnt believe it until I tried it...its crazy
Gorgeous knife. So, is it the same blade as the standard kasumi? As gorgeous as the handle and finish in the metal flows are, I'd rather spend a bit less as long as that amazing blade is the same. As a budding knife nerd I'm really enjoying your channel. Cheers dude.
The Kasumi is also forged with Aogami#2 by Toru Tamura and sharpened by Naohito Myojin. So besides the different aesthetic and price point, you could say they are very similar blades when it comes to performance.
@chefknivesenthusiast I suppose I could've reasoned that out on my own, lol, but this is a big purchase for me -- second Japanese knife. Think I got the last 240mm kasumi in stock -- looked all over and there was one in stock at one store. So excited. Your vid was the biggest factor in my decision. It's a blessing and a curse that there are soooooo many great knives to choose from!
@@chefknivesenthusiastI have just pulled the triger and ordered this knife but in Santoku shape.. Its pretty expansive and branded under Hatsukokoro (box is too) It will come in few days and i look forward for Tanryusen finish also called Metal Flow..
Exactly. So easily biting into the skin of a bell pepper and then just immediately sink through it like it is not even there. Never experienced a terrifyingly sharp edge combined with such aggressive toothieness. Mind blowing.
My cat was "Born Like This", as a Supervillain himself. Every day is "Operation Doomsday" to my cat, hunting for "The Mouse and the Mask", committing "Madvillainy" crimes around the house like a "Vaudeville Villain", Begging me for "MM FOOD" all day, looking at me like "Take Me To Your Leader". Then he smokes "Special Herbs" and "Special Blends" the rest of the day.
Drool. Would be interesting how it compares to a Kagekiyo, or maybe, since it's so sharp, to a Denka? What is that dark coloration on the secondary edge? I guess that will come off with thinning?
Naohito Myojin uses his own etching technique, probably using some ferric chloride diluted with water and/or something else. That will ondeed come off with thinning, although this knife won't need thinning any time soon. The cross edge geometry is on point. This knife made me calm down on the board and feel like doing refined cuts. My Denka Nakiri makes me chop like a crazy man, having fun banging it around because the heat treat is so on point, I'm never scared of hurting that blade.
First thing come to my mind when u cut paper; it will kill😅 daumn imho one of best fancydancy knife. Price is pretty dang good too Ahaha i laugh tears on my eyes ”fredrik spaaare” actually sounded like finnish ppl rally swedish. We ar forced to learn swedish in schools(7-9 grade) & 99% hate it with passion.
My inner Finnish came out I guess. So, you are Finnish? We are forced to learn German, French and English in he first year of High school in the Netherlands.After the first year you can drop them. I dropped German and French without looking back.
Not so much as I expected, but yes. The finish will discolor a little bit due to using the knife. I personally am a fan of knives that tell a story of being used. They are usable pieces of art, with the emphasis on "usable".
@@chefknivesenthusiast thank you for your reply and video! I have touched this knife in the store and cannot stop thinking bout the beauty of it since then lol.. but I never had an etching finish knife, there is some glossiness on it. I like discolor or patina too, but I wanted to know about the glossy finish after using.. will it become doff or matte finish?
Spåre - Spy 😅 I'm Danish so I had to do some google translate to get it right-ish The Å kinda sounds like a sudden Oh. re has a quite soft R, even kinde sounds like an L and sounds a bit like reh/leh So Spoh-reh/Spoh-leh
I actually got lightly wounded while cleaning up in between shooting the cutting, not during cutting with the knife. If that ever happens, I will add it to the video as a blooper to be honest. But I occasionally cut myself when cleaning a knife or when I'm cleaning my workspace in a hurry and not paying full attention.
@@chefknivesenthusiast when we were labbing with our classmates old good "starcraft" or "doom2", the loser would usually yell at the winner: - I'll cat yar fingaz!!! Perpaps you should try give your cat such a warning 😈
Everything sticks to the blade. But you made a video of how those are shitty knives. So which one is it? It would have failed your other test. According to you, this is a shitty knife, agreed? According to you, you would never use this knife as per your other video. Please explain, you make no sense 🫤
@92boostedh22 Not agreed. This is clearly not a shitty knife. This is a shitty knife when it comes to "food release". Yes. Especially with hard and dense produce. It is a great knife if food release is of no importance, and you focus on all other things this knife has to offer. Like for a home chef. If you have to cut one carrot, one bell pepper, one anything... I would not care about things getting stuck to my blade too much. Just wipe it off. If you are a prep cook and have to cut a hundred carrots and whatnot, getting things stuck up the blade all the time will get very annoying. So I'm not using this knife when I have to do preps for a huge 100+ people catering gig. But I do use it when I do my mise en place for a 6 people private chef gig, where I use very refined garnishes and such. There are more sides to every story. There is more than one side to a knife when it comes to reviewing a knife. In this video, I mainly react positive to the cutting feel of the cutting edge of the knife because of the insane sharpening skills of Myojin and the beautiful banding on the steel. But I also mentioned that the food release is not good. I also love the handle. And there are many other things I love about this knife. There is a knife for everyone, and for each task/moment in the kitchen. It's really about picking the right tool for the right moment and task. So. Again, this is a shitty knife if you only focus on food release and if that is the most important criteria for you. I think I was pretty clear about that in both videos. I always try to be very nuanced. But. If I don't make sense to you, then I don't make sense to you. I accept that. But let me put it this way. If you love everything about a woman, except 1 important thing. Does that make her a shitty woman? If you answer is yes, that would make no sense to me.
@@chefknivesenthusiast I agree with your statement that there is a knife for everyone, every task and moment in the kitchen. In fact I have two different knives that I profiled differently after purchase because I loved the one but wished it to be just a little bit better for something else. I love sharpening knives. I love the fit and finish of the knife reviewed. A lot of people don’t understand that to get that finish on the blade requires specific Japanese stones. I appreciate the total package of the knife and it is totally worth it once one realizes the work put in to blade as well as the handle. I guess my issue is with the way the knives in your other video were some how ranked on cutting performance when I could take any one of those knives and re-profiled them to suit a need. People come to these channels and look for “the best Japanese knife”. The truth is, people buy on asthetics and if the knife doesn’t perform, that’s an easy fix. But most don’t know that. I don’t think it’s a fair assessment to take a batch of knives and ridicule them on a single aspect as you did and then praise another that fails on the same criteria that you judged other knives. It leaves people confused on what a “quality” Japanese knife is. So now, what is “quality”. Well, that’s a very good question. Honestly, working only defining that would be awesome for a channel because you are a very knowledgeable person and respected. I shouldn’t entertain your last thought but I guess it shows a persons thinking. If someone dismisses a potential partner for a single attribute that is often referred to in social relationships as a red flag. You like everything about them but there’s that red flag that dissuades you. And what if people follow you for recommendations on a quality Japanese knife and you mention food stiction as a “red flag” when it comes to a quality knife (a quality partner) the you yourself are creating the stigma among the people who follow you in search of that quality mate.
@@92boostedh22 The topic of my other video was not about overall cutting performance of the knife, it was specifically zoomed in to Grind Type vs Food Release. What type of grind will give a blade the best food release. I'm also not intending to ridicule anything. My intention is to share knowledge, information and give my own personal opinions. With the food release video I'm just showing you raw data. You can see with your own eyes that certain types of grinds will have a certain effect on the food release of a blade. That's all. Yes, some did worse than the other. But I did not ridicule them. That's your interpretation. I just showed and stated facts. So after watching that video I want people to keep in mind that if they buy a knife, and good food release is important to them, look for a knife with the perfect thickness to convexity ratio. I don't see why that is unfair to any knife or anybody. My intention was not to make the statement that food stiction is a red flag for knives. It is, if that is the most important criteria for you, when looking for a knife. I merely showed you which type of grind is better at it. That's all. You still decide if you think that the level of fit & finish of a knife is more important to you, or a certain specific finish on a knife, or the type of steel, profile, etc. Would I recommend this metal Flow to a prep-cook? No! It is way too delicate for someone that needs to fly through bulk preps on the clock. Would I recommend this Metal Flow to someone who wants to enjoy premium sharpness and craftsmanship? Yes! But you have to pinpoint where you are at on the culinary spectrum yourself, and you will have to decide which knife will be the best fit for you. Because I'm not going to decide for you. My intention is always to share knowledge, experience, facts/information and my personal opinions. So my viewers can make up their own minds and decide for themselves. My goal is to give you as much information as I possibly can so you can think for yourself and make better informed decisions. So if you are looking for 'the best knife', I will tell you that there is no such thing. Just the best knife for you. What works for me might not be a snug fit for you. If you watch my video: "How to buy the best knife for you" then you will fully understand my approach on this channel and towards my followers. I'm not here to act like THE expert and tell you what to do. I'm here to share my enthusiasm and all the things I have learned about knives myself. I don't even wanted to be a youtuber and have people following me and stuff (that's a whole different story). I'm not trying to create a stigma. I'm not saying this or that is quality or not. I'm just sharing my enthusiasm for knives and my only recommendation is to do your own research and make your own decisions. If my videos are useful for that, I am a happy chap.
@@chefknivesenthusiast I as so most all your viewers truly appreciate your enthusiasm but you may want to watch that video through a different set of eyes. You say you did not ridicule them but the entire video was on a grading scale. You had nothing positive to say about any of the knives you tested with a full flat grind and at 6:52 you said “for food release, stay far away from a knife with a full flat grind.” The flat grind Hado Kihiro Kiritsuke 210 mm which you praised for it’s impecable fit and finish you ranked at 35%, the worst food release to the list and “I probably should have given it 15%” your words not mine. Nevermind the Yoshikane Nashiii at what 25%. Is that not ridicule? Now, knowing what I know about Japanese knives and the ease of buying a “beautiful” knife and making it suit my needs. The knife you praised in this video would rank in the 35% as the Hado Kihiro. Do you see where people getting in to these amazing blades might get conflicted when buying a knife. Honestly, what got me to respond to this video wasn’t for my own interest but rather I was showing a friend who also wanted to get some for his spectacular new home he just purchased. He is the one who noticed the discrepancy and asked me to explain so I thought it proper to ask the one making the videos. Now anyone can hide behind the disclaimer that they are not by any means and EXPERT but when you rank a set of knives and ridicule all but the convex grind, you sort of have to answer for praising the knife in this video that you would have ranked at 35% in ANOTHER of YOUR OWN videos. That is what the people that watch your content see. Then comes the question of credibility; Are you reviewing these knives for money or passion? If you were to ask my opinion, I absolutely agree with your previously mentioned video. I love to convex grind my knives because it makes my food prep an afterthought. And I often make food for 20 plus people on a regular basis. But that’s the reason I will often buy multiple of the same knife. Because one is for show and one is for go! I have the equipment to regrind and convex a flat or even hollow blade. My Aogami Super had a serious hollow that I loved the fit and finish on so much I bought 2. When you’re talking about convex grinds and it comes time to service the blade, who’s going to do it? I’m sure you know if the average consumer buys some stones and sharpened it the blade will soon be a flat grind.
I get what you are saying, but I still don't agree that I ridiculed the knives. I am merely showing facts and adding a percentage to it just to rank them. That's all. And again, I'm only 'ridiculing' the food release performance. I have ranked this knive at 35% on food release. FOOD RELEASE. That is just one of the criteria you could review a knife on. If people who watch my video are not capable of critical thinking and can't grasp the nuances I'm trying to convey, I'm sorry. I did not want to hurt any knife feelings, but it seems I've hurt yours. If I did a test at school and failed it and got home with a 1 or 2 on my rapport. My mom wouldn't think my teacher was ridiculing me. She would say I needed to study harder to pass the test next time. Fair enough, right? And when thinning a knife, yeah, most people will ruin the initial cross-sectional geometry. But if you have the skills, you will keep the hamaguri grind on it. By just sharpening a knife, you don't change the grind at all. Most people who need their knives thinned will bring it to a pro-sharpener. Heck, at Meesterslijpers, we sharpen 200+ knives a day, so most people don't even sharpen their knives themselves. Look. I make videos that I like to see and the way I want to make them. It's all coming from passion. I think that's exactly why I don't care if you watch and grasp the points in my videos or not. Reviewing knives for money? 🤣 I don't make money with my channel! I maybe receive €70 per month (since half a year or so) and put at least 20-40 hours a week on making my videos (in the past two years). Would you consider working an extra almost full-time job for €70 a month on top of your current busy life, for the money? Anyway, I appreciate your constructive feedback. But, I'm going to try and make the same point again: the fact that I rate this knife very badly on the food release department doesn't mean it is not a knife that can be praised for so many other aspects when it comes to owning, using, caring and enjoying a knife. And you keep talking about the average consumer. Do you realise what a niche market high-end Japanese knives are? There is no average consumer who watches my videos. Knife nerds watch my videos. An average consumer clicks away after a few seconds in.
