My grandfather had a Moritaka knife that he bought after the second world War when he traveled to Japan. Now I have it and it's gorgeous even after 80 or so years.
Any content on in person interaction with Japanese knife culture, I will always watch. I bought a set Yaxell’s after your factory tour video and I have not once regretted it.
These are really my favorite videos of yours. I love seeing craftsmen at work and there are many in Japan, where I think craftsmanship is more deeply appreciated. And the high technology is pretty fascinating too. Yes, more Japanese knife factory tours please!
More videos of the Japan tour. I am very interested in the knife making process and this video was one of your best for understanding the range of knife production in Japan. I love Japan and I have visited twice and I look forward to returning after the pandemic.
I have long had a dream to visit. It likely will not happen, my wife's health is declinig, and can't do such a trip. I would like to sjip Tokyo and head straight to the countryside and mountains. With a guide to hopefully minimize embarrassing myself. I'm a polite person, but customs differ.
Always happy to see a more in-depth film per category (single craftsman, small, medium, large, mega,...), as well as more about the general Japanese culture, quirkiness and crazy moments you stumbled upon during your travels. As it is in understanding Japan, its people and culture better that we value their products (and definitively) knives even more!
For context I'm a woodworker who fell into the sharpening rabbit hole a lot deeper than I probably need to - my craft has benefited greatly from your instruction!
As much as I love watching the rustic hand forging... The automated production you showed for e.g. global is s also quite intriguing... Please some videos on all scales
Hi Ryky, First and foremost I want you to know how much I enjoy your videos. I’m a senior citizen having to try to make ends meet on social security. So watching your channel provides me with both education and entertainment. I’d really like to utilize the sharpening methods you show on your videos, but I have a question: I can’t afford to purchase the equipment like you use-wet stones, etc.-but I do have a Norton sharpening stone that calls for oil. Can I use what you demonstrate with what I have, or should I limit my wish to sharpen knives to watching you? After-all my fishing is now limited to watching someone fish on TV. Joking aside, thank you for making my days a little more enjoyable.
I love my global knives. I've had them for over 10 years and they have been abused. They are still in perfect condition and they hold their edges well. I also have Shun's but I really prefer my Global's.
Very humbling and interesting video. I'm currently addicted on researching Japanese knifes and very close to pressing the trigger on my first knife, which seems to be one of my hardest life decisions 🤣. I currently have a Yoshikane SKD Nashiji 210 mm gyuto sat on my basket. This video has helped my decision even more, I like that they are a small team and it has more of an artisan knife feel and look. Thanks for your videos and good luck on your future career aspirations.
Please post more videos of your trips to Japan. The ones you've already put up are so informative and they help put faces to the names. In this video, I like how you classify the factories, but it would have been even more helpful if you had included more than one or two examples of brands for each type of factory. I'd love to know every single one that you can think of!
Also interested in how you researched which factories to go to, how you get introduced to the craftsman (who did the translation). And if you can divulge, how you chose which knives to carry in your store. Thanks.
Hey thanks for the great content.. I recently picked up my first set of starter stones, lol picked through my drawer and found a wonderful assortment of low end damaged dulled or chipped knifes.. I must say sharpening is fun and with a few junkers to learn on I hope to develop a strong technique to handle better knifes a little down the road.. Great content per usual and thanks for tons of tips and info
so far i had Taylor's Eye as a Commis Mercer Culinary Millennia as a CDP Dalstrong as a Sous even with the cheapest set everyone was impressed when they got to use one because i always kept the razor sharp will eventually get a Moritaka Gyuto and a Petty when I will get my first HeadChef assignment
I’ll clarify one quick point with the statement starting at 2:21 regarding Sukenari. Hanaki Toukichi learned from Masamoto back in the 1920s and 1930s before creating his own line. His descendents and the team of craftsmen are very unconventional and are constantly pushing the boundaries of bladesmithing in that they experiment and utilize many types of steels. They use and have used shirogami, aogami, gingami, VG10, R2, ZDP4, ZDP189, HAP40, Super X (which I’ve found very little info on), and even YXR7 (they did an exclusive with Knives & Stones Australia a few years back), which no one else has ever used in knifemaking. They’ve even made Damascus versions of almost all the steels I just mentioned. Other than that, excellent video as always!
You should try sharpening with super large flat smoove rocks, they sell some on etsy. Very smoove, I sharpen my knives, machetes, and swords with super large flat smoove rocks.
What is the exact model name of the first knife you were showing off? I love it's overall look especially the dark texturing and dark handle! Couldn't find it in your links.
Enjoyed the video and wold love to see more like it. I just purchased my very first Japanese knife (from you) a few days ago (Katsushige Anryu Aogami #2 Tsuchime Gyuto, 210mm) and of course it made me want to learn more about this artisan, so I started doing some digging online. For this reason I would love to see you do a video focusing on Anryu-san. I've also been looking a lot closer at the other brands on your website and am trying to become more familiar with them all. Excellent work Ryky and I cannot wait for the delivery of my Gyuto on Monday!
I love hand made, works of love. I know as you add automation, you add consistency, which means my knife and yours are almost the same, but hand made means they are all unique. More unique knife maker videos please.
This is about sharpening, not forging. A perfectly forged one-in-a-century knife is kind of useless in a kitchen if it isn't sharp. Burrfection won't do cooking videos, either - even if it would be kind of kooky to see Ryky in a wig imitating Martha Stewart .... The closest we'll get to that is how to make gourmet dog-food.
Very nice explaining , I would rather support a smal blacksmid then a large scale factory where the workers only do there thing. Are there blacksmids you still have not discovered and covered on a ytvid yet Ryky? Greatings Hansje Trala
Nice overview. Question knife: I have been looking at yaxell knifes after your special video. Just wonder about the number of layers realy makes the difference in usage on Yaxell Super GOU Ypsilon 193, 20 cm and Yaxell GOU 101, 20 cm?. And can you feel the difference?
I really like learning from the videos you post and I have a sweet spot for Japanese knives. I agree with you that their culture usually results in a lot of pride and honor being put into whatever they do (assembly line or artisan). I would love to see more about the variety of knives and what differentiates them (styles or manufacturing method). You touched on the manufacturing in this video, but if you have more examples and can dig in more (& still have a reasonable length video), that would be great. If you have a video about the different styles of knives, send me a link! Lastly, if you have a video about the very basics of knife sharpening (for beginners), I'd love a link to it! God bless and keep up what you're doing!
thank you for watching and for the input. here are a couple you can watch ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o4XgLgvqjYk.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VZYK3rNjvyI.html
I love my Kurosaki knives because they're beautifully made but not machine perfect; especially my Shizuku gyuto. I love my global knives because they're nicely made and are all machine perfect; if I or a visitor abuses one I can replace it easily at a reasonable price and it will be identical in my hand. They all have their place. I'm glad you mentioned Mcusta. They don't seem to get the love they deserve compared to some better known names.
I would enjoy watching both kinds of videos. I would enjoy watching your “Adventures in Japan”, however I would still enjoy watching your “Home Shop” Burrfection videos. 🤠
Yes, more of those vids. I learned from you how to sharpen my knives properly, now I wanna know more . My workhorses knives are Shun, Kasumi and Dic k(for meat ) But i really want to invest in a lovely Bunka and Kiritsuke knife . I don't care the price. I just don't wanna get scammed
I know you already made a video about yaxell factory, but would love if you could make a longer one showing everything you saw there. And if you could make videos about other knife makers i would gladly watch them too:)
Shun kai, Yaxell and Miyabi are large factory all are base in Gifu, Seki city. By the way if I remember Yaxell and Shun factory are walking distance to one another.
Hunnie, Max and their Human Too if you want an artisan knife with good fit and finish and lower price compare to others. I will suggest a SG2 yoshimi Kato gyuto rosewood ferrule walnut wa handle. Sad to say it’s not yet available on burrfection website. But it’s still available in chefknivestogo.
@@hobbyman47 Very pretty looking knife and not too off in price compared to the shun I got, though that is before any vat or import charges, now all I need is a job to get one or two :) thank you :)
@@Burrfection Now I’ve got to learn how to sharpen it, it has a 50/50 bevel, you can’t even see the edge, I will be doing a sharpening course, your video’s and others such as Karin and Never a Dull moment are a great help. I will do an official unboxing and put the link in the comment section of your next video.
It would be very interesting if you made a video about the production of Japanese syntetic grinding stones. For example in the Naniwa factory. :-) I think it would be quite a rare and interesting video.
Gday mate is there any chance you would do a sharpening video and cut test to see how long the edge lasts on a victorinox boning knife or F-dick dexter russel any of them would love your input
Love to see a Tojiro factory tour and how your new Ryky Damascus VG-10 gyutos are made. I just bought one, and I love it 🥰!!! It has incredible performance and fit and finish for the price, how does Tojiro do it?
Great review! I am curious though... have you visited any American Knife manufacturers? Buck would be the one I would be most interested in, and hearing your analysis of some of the products they produce. I know their "Cutlery" line are made with "420HC" steel; however, some of the others, like one that I have, like the 537 Open Season, is made with their "S35VN" steel. They indicate this steel provides "supreme edge retention with a combination of ductility, hardness, toughness and corrosion resistance". However, they indicate too these are hard (harder) to sharpen. I'd love to hear what you recommend! Also, if your were looking to collaborate with a knife manufacturer on your own design... perhaps Buck would be an excellent option? I have noticee their cutlery selection could probably be broadened ( no pun ). About Buck knives ( no, I'm in no way affiliated ): www.buckknives.com/about As always, thanks for sharing!
@@Burrfection , whow, Thankyou so much. I guess their hard to get hold of. While I have you, is there any other, 2-3 brands or custom made chef knives you could and would suggest? I'm a collector as well, and would love something really special, any price. I've been thinking if there's any Japanese Samurai Sword Masters who also makes Chef knives, or Masters by their own making Chef knives out of Tamahagane. If you could help me with some names, I would appreciate it so much. I don't have much knowledge in thatarked and those makers of these knives. I sure would love some collectors pieces though.🙏 Most sincerely Thomas Aasen, Norway