Video

Very pleasing 🥰

Hi, thanks for your review ! -besdie this model, what do you suggest for making refine edges ? -for home kitchen do i need under 5000 stone ? (my knifes barely get dull)

Hi, i hope you are doing well I just start my kitchen collection and i want to buy more luxuary knives in future ! i was thinking about Rika 5000 and Arashiyama 6000 ! because my knives wont get dull ! i think for now i am okay with one stone what do you suggest ? (its okay if you have any suggestion beside than these i said)

Do you have any problems with Naniwa 5k cracking ?

Love this.!. May I ask what stones you used?

Thanks for the video, what container are you using? It seems rather firm.

I am thinking of buying this knife. Would you recommend it? How is the edge retention? Not familiar with Cobalt Special steel.

What a beauty!!!

The thick spine gives stiffness and chopping weight, while the thin tip allows for delicate cutting jobs.

Did you flatten the stone with diamond one?

Is this suji on the thicker end compared to other sjuis?

Beautiful most gorgeous stone!

What would you say the angle is that you’re going for? It looks quite steep to my surprise. Or is this just perspective and the asymmetrical blade?

With the condition of that blade I would have started with 1000, not 200.

What are your thoughta on the Makoto? Looksnlike the cuts are out of this world!

Hello, I have a Shapton pro 320, 1000, 2000, 5000, 8000 ... Suehiro Cerax 1000, Rika 5000 and Imanishi Kitayama 8000. I plan to buy Hap40 and ZDP knives but i'm scared that my stones are not good enough and/or not fast enough. Can you recommend me some stones if you think that my setup is not good enough ? I saw one of your video sharpening HAP40 with an Imanishi 1000 and it looked good.

Did I see that right? When leather stropping you start at a higher angle and then drop down at original sharpening angle, to remove burr?

How come in all Your videos you deburr the knife with edge trailing strokes? Do You do single edge leading at all?

Relaxing to watch. Just wondering, when and how do you deburr? When I do only stropping motions myself I tend to form a wire edge or foil edge resulting in a sharpness that doesn't last long.

I find it very relaxing. Like ASMR

Til 20k grit? 😂 10k wont cut like this i guess

Wow, well done! Did you go to naturals after the morihei 500? Which ones did you use?

Wow. Not sure my chosera 3000 can hang with that

您好请问你的店铺在哪里找啊

Brought the Hisamoto Shiro 2 last week... What a knife.

Cool intro, I loved it

Is that a Morihei stone ?

What knife is this ? 😊

大叔。你对naniwa super stone的树脂砥石有什么自己的见解吗？我本人购买了一块S2 10000目的（全新未使用），我看国外的很多使用者反馈说龙虾super的石头会变形。你是否听到这样的风声或者你本人是否有使用过这块石头的经验。能不能分享给我呀？谢谢🙏

What knife? What stone? Why does the stone sound gritty like its got sand on it?

Name of Stone pls?

I have both of these and they are among my favorite knives. I use the bunka most. Once the patina sets in they are works of art!

啊？😂。这是B站的大叔吗？

I assume that the thing you are best at isn’t very nice?

Happy new year to you and best wishes for your channel! Who made this beautiful knife?

Autofocus camera?

I didn't know that this stone could also use r2 steel. What other types of steel can it do? Is there a difference between this and the Arashiyama 1K and 6K? Looks like the 1k side is harder and the 6k side is creamier, softer as the arashiyama. Is there a difference in the type of sharpness or how quickly the ridge forms ? Same manufacturer but still apparently different.

For a passionate cook and friend of fine craftsmanship, this had an almost erotic component .

Some have said it takes a long time to sharpen AS? Didn’t take you that long it would seem.

What's the model/manufacturer of that 10,000 grit stone?

nice, enough knuckle clearance

（笑） 从哪里偷来的

I love the Takamura knives but sharpening an knife with a VG10 steel is pure hate :D.

The lighting is a bit dark and the camera angle is a bit awkward, it's hard to see what you're doing. Will you be going back to the old angle?

I love that you stopped at naniwa pro 3k (actual grit closer to 4k). Too many people at home buy 5k, 8k maybe even 12k stones. We are not sushi chefs. We are not honing straight razors. Lol. Stopping at 2k or 3k and leather strop after is the max we need as home chefs.

WOW, NEW INTRO....NICE!

Relax and sharpening

Hi ,every time when i sherp knife i drink good alkohol like you ,😊

nice

What whetstone did you use?