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CLEANCUT
Registrace 17. 07. 2013
The R2 CUSTOM from Shigeki Tanaka.
Santoku with a 170 mm long blade. A solid craftsmanship and a true rarity, manufactured by Shigeki Tanaka.
Blade length: 170 mm
Blade height: 47 mm
Blade spine thickness: 2 mm
Weight: 194 grams
The core of SG-2 powdered steel provides an incredibly sharp and durable edge, with a hardness of 62-63 HRC. Surrounding the core are 32 layers of steel, creating a beautifully intricate pattern. The handle is made of beautiful 'desert iron wood' shaped to fit the hand. This is an incredibly beautiful knife, forged entirely by hand.
Find it here and learn more:
Swedish customers:
www.cleancut.se/butik/knivserier/shigekitanaka/santoku2013-08-22-12-27-052013-08-22-12-27-05-993-603-2680-detail
EU customers:
www.cleancut.eu/butik/knifebrands/shigekitanaka/santoku2013-08-22-12-27-052013-08-22-12-27-05-993-603-2680-detail
US customers:
www.cleancut.eu/butik/knifebrands/shigekitanaka/santoku2013-08-22-12-27-052013-08-22-12-27-05-993-603-2680-detail
Follow us:
Facebook: cleancut.se
Instagram: cleancut.se
Websites:
SWE: www.cleancut.se
EU: www.cleancut.eu
US: www.cleancut.eu/
Cleancut is your number one retailer of hand made japanese knives and sharpening tools in Scandinavia.
Blade length: 170 mm
Blade height: 47 mm
Blade spine thickness: 2 mm
Weight: 194 grams
The core of SG-2 powdered steel provides an incredibly sharp and durable edge, with a hardness of 62-63 HRC. Surrounding the core are 32 layers of steel, creating a beautifully intricate pattern. The handle is made of beautiful 'desert iron wood' shaped to fit the hand. This is an incredibly beautiful knife, forged entirely by hand.
Find it here and learn more:
Swedish customers:
www.cleancut.se/butik/knivserier/shigekitanaka/santoku2013-08-22-12-27-052013-08-22-12-27-05-993-603-2680-detail
EU customers:
www.cleancut.eu/butik/knifebrands/shigekitanaka/santoku2013-08-22-12-27-052013-08-22-12-27-05-993-603-2680-detail
US customers:
www.cleancut.eu/butik/knifebrands/shigekitanaka/santoku2013-08-22-12-27-052013-08-22-12-27-05-993-603-2680-detail
Follow us:
Facebook: cleancut.se
Instagram: cleancut.se
Websites:
SWE: www.cleancut.se
EU: www.cleancut.eu
US: www.cleancut.eu/
Cleancut is your number one retailer of hand made japanese knives and sharpening tools in Scandinavia.
zhlédnutí: 173
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Soundchecking the shaptons so you don´t need to.
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😍👌🏽🔥
love the look of this knife
Why some Yoshikane Nakiri doesn’t have the small name on the other side?
Äntligen fick jag bra hjälp med tekniken och enkelt sätt att hitta vinkeln. Stort tack.
Classy!
very pretty!
Hi! How would you thin these knives out, as they don't have a primary bevel?
Beautiful knife
Skall man hålla på så, så är det lättare att köpa en ny kniv. För lång och onödig video. Dessutom har du fel. Mina knivar blir aldrig slöa och jag slipar dem med sten och saker jag hittar i naturen.
Mine is in the mail ughhhhhhh I want it NOW 😂❤
Could you elaborate your burr removal strategy?
How is this 1080p ? What kinda camera was this filmed on? xD
The knifes in the back ar nice. However i think the focus would have been set to you . Always love your videos and this one is no exception. Thanks!
why? thats utterly insane. with a extremely easy to abrade steel like this you could have started on the 2k and been finished within seconds. that many abrasives are never need for any actual job even if the steel was something much more tenacious. that steel will melt on any abrasive. you could dull this knife on a brick and bring the edge back within minutes with only a finishing stone, thats how little abrasion resistance these steel actually have. which also highlights why they're kinda not great steels, but hey folks love tradition. no edge retention, readily rusts ,and it's easy to chip. basically, the steel sucks, but the knife is still good. which shows that kitchen knives don't need fancy steels.
I won't argue with you about the steels because you're correct. Most kitchen knives and even high end kitchen knives often use quite trash steels considering what's on the market these days. What I will say is despite that, you absolutely cannot perform an entire sharpening on a aggressively dull knife with just finishing stones in any reasonable amount of time. If you can then I'd love to see a video of that with proof. Using coarser stones is needed for things to go quickly.
@@pac665 you can easily bring the edge back when it's a basic carbon steel like white steel. Any dollar store knife will be many times more difficult to grind than basic carbon steel like white steel. Ofc if there is damage then you will want a courser stone. Too much mythology in knife land, and with all the hype around Japanese kitchen knives it's not any better with the myth and hype than edc land. what you say is true for all steels other than basic carbon steels. these steels have the lowest resistance to abrasion of all steels. Most folks don't seem to realize that, or for instance realize the difference between carbon and low alloy steel. Blue steel is a low alloy steel. White steel is a carbon steel. Blue steel is more difficult to grind than white steel. Any cheap soft stainless aka chromium steel will be harder to grind than low alloy steels. white steel is ridiculously easy to sharpen because 1. it has very little abrasion resistance and thus it grinds extremely easily. like butter. 2, because the steel is hard, and very fine grained, forming an apex is extremely easy, as is removing any burr.
@@jeffhicks8428 again I'm not arguing against anything you're saying here other than the fact that if a knife is properly fully completely bean full for potentially years of use without sharpening, even with a very basic steel you're going to need to actually remove material and using a finishing stone is not going to be possible. You can absolutely hone which I do all the time even on premium steels, but a full sharpening of a knife like that is just going to take forever
What would you consider a great steel for a kitchen knife?
@@mateskeit I mean the best of the best would be something like Magnacut but things like 14c28n, Nitro-v, VG-10 aus10 etc are all acceptable in the budget range. A good rule of thumb is that if it doesn't say what steel it is then it's a crap steel
Jag har gjort fel hela tiden, skulle inte kollat på MatGeek eller andra förbannade videos. Denna video gjorde min kniv knivskarp länge!
What’s the difference between rockstar and glass stone
"PromoSM"
Did Shiro Kamo change the Kanji? I have some Akuma of his knives from a few years ago and there's a different Kanji there, hmmmm...
Absolutely outstanding Gyuto! I own the 240mm variant, and its cutting performance surpasses that of many pricier Gyutos.
Shapton say they are not splash and go. They must be soaked for 10 minutes.
Hello. got the exact same knife but the only difference is the pattern on the black steel (like hammered steel😊) . Non the less, this knife is the closest to what i own. And i searched a lot online for this knife but only this is the closest. Do you know how many more unique knifes like those are created? I mean, even though we have the exact same knife, its still different (in design choice).
Für welche stahlsorten sind sie geeignet oder nicht geeignet.?
I got the 240mm version its really an impressive knife for the price
sexy ah knife
凄くかっこえー
Double bevel or single bevel ?
How are they compared to the Kuromaku line?
also the yellow one is a Kuromaku
thats beautiful Gyuto
The description is more informative than the video, what's the point?
The point is the thing in the far right my g. 😉
La belleza de la sencillez.
Varför är (slurry) bra?
När jag jobbade som slaktare för 40 år sen skulle man göra cirkelrörelser på stenen istället för fram-och tillbaka som du gör, har det nån betydelse?
Mycket bra video! Just poleringen har jag funderat över lite, men autosol på en strigel är ju genidrag! Tack för det!
Kanon, denna ska vi se 😊
I recently got the gyuto AO. It is even more impressive slicing than I imagined.
The issue with that kind of video is that , if you're not under control...you're going to buy the whole set of available kinfes...😇
Amazing knife. Wakui knvies are awesome!
Cleancut! really super footage. :)
Slö kniv och tomater = ketchup! 😆
ingen bra info dåför mkt oväsentliga detaljer och preciseringar
I own a 20 cm (8") gyuto and a 13 cm (5") petty. Yes, they're delicate, do not get them near bones or frozen food. But they're so lightweight, nimble, thin and super-sharp, they are an absolute joy to cut vegetables, meat and fish with them. The petty can mince garlic into micro-fine pieces that immediately disappear in hot oil, it's beautiful.
I have a Wa Gyuto 210 mm White steel 1 core, it is also thin and light and nimble, and a Wa Santoku even lighter Aogami Super core, and a VG10 Hattori Gyuto, all of these knives are razor sharp precision tools, but when I need some heavy duty work, I get my serbian cleaver out, and that is meant to chop through bones. When you need a japanese knive to debone chicken and fish I recommend a Deba.
What's the cost and where can I buy one?
look in their video description, they have multiple websites for different locations depending on where you are.
how would these work on 'super steels' like maxamet and s110v?
would work fine. Might take a bit longer to sharpen than a resin bonded diamond stone but the glass and rockstars are great for wear resistant and high hrc steels
Does this blade rust easily?
The knife is my absolut dream Gyuto. I am super happy to add it to my collection. It's my first Honyaki knife and I really love it! Mazaki san is great blacksmith. And most import - this knife is made for real use.
Thank you very much - I love that knife and I am really glad that I made the quick decission of bying it!!!
Habe bei euch Shiro Kamo K- Spitze gekauft. Tolles Messer aber diese Serie übertrifft nochmal alles bisherige.
It sure is a bute, but that small gap at the tang bothers the poop outta me. I don’t understand why it’s there.
Perfection ❤
Oigenkännlighet
I just ordered the 1000 3000 and 4000