Types of Finishes for Japanese knives. Kurouchi, Migaki, Damascus, Nashiji, Tsuchime.

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  • čas přidán 26. 08. 2024

Komentáře • 139

  • @TheSkippydude
    @TheSkippydude Před 4 lety +9

    Watched a few of your videos, well done on your lack of brand promotion. Your one of the few knife channels I feel has integrity.

    • @SharpKnifeShop
      @SharpKnifeShop  Před 4 lety +5

      Thanks for checking them out, we're not sponsored by anyone and try to keep our videos educational and unbiased!

    • @einundsiebenziger5488
      @einundsiebenziger5488 Před 3 měsíci

      You're* one of the channels I feel have* integrity.

  • @rashid_art
    @rashid_art Před 5 lety +70

    Great video 👍🏻, just lower music next time ☹️

    • @d4nielDayZContent
      @d4nielDayZContent Před 5 lety +1

      Agree, lower music a little would listening to the vis more comfortable.

    • @lecco666
      @lecco666 Před 4 lety +3

      @@d4nielDayZContent You Tubers make this mistake so much, wrecking content with ghastly music.

    • @maximelrod4976
      @maximelrod4976 Před 4 lety +4

      Even better, put a mic on your presenter!

    • @mfreeman313
      @mfreeman313 Před 3 lety

      @@maximelrod4976 Yeah. I do video so I notice this immediately. Everyone perceives it and subconsciously takes points off. The content and shooting are excellent otherwise. Just take that audio to the next level. : )

  • @markir9
    @markir9 Před 4 lety +53

    Well presented and informative, and you picked a great selection of knives to show off what you were talking about. However would be even better without the background music!

    • @markir9
      @markir9 Před 4 lety +3

      And one other thing - as has been mentioned (less politely) by others, technically 'Damascus' is not a 'finish' it is a different production method for the cladding (pattern welded from 2 materials), and is worth clarifying. For instance, it took me a while to realize that Damascus knives were not 100 layer *including the edge* foldings like mythical Japanese swords - but a single hard cutting layer with the Damascus pattern cladding folded around it. I.e - Damascus does not make the knife sharper!

  • @Aikano9
    @Aikano9 Před 3 lety +23

    Your voice only being on the left, and music only on the right is incredibly annoying

    • @Tokmurok
      @Tokmurok Před 3 lety

      Don't use headphones then.

    • @PH0EN1XD
      @PH0EN1XD Před 3 lety +2

      @@Tokmurok the same on speakers, so wtf

    • @Abken.
      @Abken. Před 2 lety

      LOL Thanks for saving me. I am always with only right headphone in my right ear and I was so confused - there's no voice on the right channel, not even 1% volume, while there is some quiet music on the left channel. I thought the person is mute or something. Got soooooooooo confused.

  • @vilhelmhammershoi3871
    @vilhelmhammershoi3871 Před 4 lety +53

    Excellent Video. The music, however, is very annoying. Thank you for posting. Hopefully you can leave the bad music out.

  • @realdewittfootball
    @realdewittfootball Před 4 lety +17

    KURO-UCHI as in BLACK HIT/HAMMERED. I think hiring a Japanese tutor to research Japanese resources and brush ya up could be helpful. Happy to help if you need.

  • @StandUpRt
    @StandUpRt Před 4 lety +23

    Bro, fix your sound...3 out of 4 of your videos that I've watched just now don't have either a R/L balance or stereo at all...really horrible to listen to if you have headphones on. Nice video, but that's really annoying and made me skip half of it...

  • @davidspear2818
    @davidspear2818 Před 4 lety +4

    Hi, fantastic video; I’m a knife enthusiast and a chef...I loved the details and information you shared, thank you!

  • @isaiahzuniga2475
    @isaiahzuniga2475 Před 2 lety +1

    Well personally i have a Tsuchime Damascus and its beautiful and so far my favorite knife I've ever owned

  • @csly6411
    @csly6411 Před 4 lety +16

    Echo what others are saying: I try to focus on your voice and the riff or whatever punctuates and throws off my concentration. So it's not so much liking the music or not--it's that you're actually interrupting yourself.

  • @jaajames
    @jaajames Před 3 lety +6

    it's actually 黒打ち Kuro Uchi not Kuro Ichi, meaning black forged

  • @sonkekoster3105
    @sonkekoster3105 Před 3 lety +1

    I believe it's not easy to find one favorite, because every finish is different - depending on the maker. I personally like Damascus, Nashiji, Tsuchime and Migaki finishes. Most of my knifes in my collection are Damascus knifes. But if I ask for a winner, it depends on the actual knife. In the selection of the video I would pick the Damascus from Shigeki Tanaka. This is definitly my actual personal favorite over all japanese knifes! I would definitly go for it! But it has a huge price tag and in Germany I have to consider allot of tax to pay, because I could only find it by vendors in North America.
    But yesterday I bougtht a knife with a nashiji finish from Sakai Takayuki, which I believe is absolutly stunning in a shop in netherland. I am really looking forward to hold it in my hands. So you see it depends on the knife.

  • @edro3838
    @edro3838 Před 2 lety +1

    Informative video. I have a preference for Damascus Japanese knives but own several with various finishes. I do agree the background music is disruptive to the video. Thanks for posting

  • @mfreeman313
    @mfreeman313 Před 3 lety +1

    I'm a recent addict still exploring what I like and don't, so this is fantastic content for me. I think knowing the names and what they mean actually helps you to see and think about what's in front of you. I'm sort of a slut, I like highly refined knives and I find the traditional styles compelling in a different way. Overly fancy doesn't do it for me, it offends my sense that this is a tool after all, but everything else can work on its own terms. Please keep working on content that gets into the aesthetics of it all, because not everyone can communicate that and it's really where it lives for a lot of us, I'm sure. I can go around the corner and buy a knife that cuts, but those wa handles and cool rustic finishes are just wow.

  • @GadgetsGearCoffee
    @GadgetsGearCoffee Před 4 lety +5

    I can definitely see the OCD with the knives always fixing them 😂 they are beautiful

  • @csolomon6565
    @csolomon6565 Před 3 lety +1

    Very helpful video. It's good to know that the various finishes are not necessarily tied to price.

  • @rogermasson3315
    @rogermasson3315 Před 4 lety +1

    Thanks for this very informative and well illustrated video.

  • @seminky5341
    @seminky5341 Před 6 měsíci

    A pen is a pen. But a pen that has a nice look is what u like

  • @sonkekoster3105
    @sonkekoster3105 Před 3 lety +3

    In my opinion the finsih plays a bigger role for food release on larger ingredient, but the result are very different because also the grind plays a big role in that case. I all depend on how the blades smith build up there finish not only what kind of finish they use. For me it's all basically a question of asthetics and ease of maintenace a user perferred!

    • @thinhsuynhuoc
      @thinhsuynhuoc Před 2 lety

      the angle of the bevel plays a big part too.

  • @adambell2332
    @adambell2332 Před 2 lety

    Great review! Well
    Done! Seriously those were questions I didn’t even know I had. Also, cool music. 👍🏻

  • @gracieohio
    @gracieohio Před 3 měsíci

    Suggestions for a Japanese white carbon gyuto?

  • @MarcelWestermaierTsamsiyu1

    In like the video. But I have one point. I am a blacksmith myself and Damascus can definitely bring some advantages to a knife. You can bring two different steel types together and change the hardness or flexibility and so on of the knife in a heavy way.

  • @ottohonkala6861
    @ottohonkala6861 Před 4 lety +4

    I'll take 5x of the Tanakas in whatever finish - thanks!

  • @oldjoeclarke.
    @oldjoeclarke. Před 3 lety

    I like them all really. the Blackened Matsubara's I got from your shop are my best knives so far, reactive cladding and core steel make for a superb patina. Did not get the music downer like some did, great video and very clear information.

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety

      Glad you like them! If you're talking about Matsubara, theyre a shop favorite for sure!

  • @jeffmacrae4633
    @jeffmacrae4633 Před 5 lety +3

    Another great video...
    Big fan of all the different types... though I do have a soft spot for tsuchime...

  • @fedesolano9976
    @fedesolano9976 Před 5 lety +1

    For me Tscuchime, nashiji and kurouchi share the 1st spot, got a Kurosaki 240 gyuto that is both kurouchi and tsuchime and it's a beautiful beast. Damascus is starting to wake up on me, got my eyes on a 300 Sakimaru Takobiki by S.Tanaka...gotta save!

    • @paulm2467
      @paulm2467 Před 4 lety

      Fede Solano I'm with you, I prefer the simpler more natural clad/Sanmai finishes, I have a Naoki Mazaki kurouchi Shirogami 2 bunka which has a nashiji finish underneath and it is ,to my eyes, truly stunning. I've also got a Kurosaki Shizuku Nakiri in SG2 which comes from the opposite end of Japanese knife making, (powdered metallurgy steel and a spectacular cladding) it's a type of Tsuchime and it's beautiful but I find it a bit too bling nowadays as it has a migaki polished finish.

  • @gotednate3609
    @gotednate3609 Před rokem

    Personally, I like the look of Damascus the best but I have a Kurouchi myself

  • @thiagossharpchannel921

    I only have one hammered finish knife. It does release food better but since it's a convex blade it's hard to say if it's due to convex geometry or the hammered finish. My guess is both.

  • @sonkekoster3105
    @sonkekoster3105 Před 4 lety +1

    I prefer Migaki or Damascus finish, because I think they are the most beautiful. But I agree that I have to takte care not to scratch my knifes.

  • @bullfogy1
    @bullfogy1 Před 3 lety

    Thank you for the video. I liked it.

  • @Crazyknives
    @Crazyknives Před 5 lety

    Fan of your videos!! Tsuchimi all the way!!👍

  • @justfor8550
    @justfor8550 Před 6 měsíci

    i fk with the hammered design ones

  • @shepardsforgeh2031
    @shepardsforgeh2031 Před 4 lety

    If its a damascus clad knife. Which is usually a hi carbon like 1095 cvr or other it is actually a better knife ad it can be sharpened thru its life w no issues as the blade its self is mono steel and just has a sexy pattern on the out side!

  • @allnighter2011
    @allnighter2011 Před 3 lety +1

    I wonder the difference between all finishes in terms of care, how prone to rust, longevity, etc

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety +1

      The only time the finish will apply to this is a kurouchi over an iron cladding, as it will help protect from rust but isnt fool proof, it is also the only finish that wears away over time, some smiths are a little longer lasting that others. As for the maintenance as long as you are caring for your knife well (no dishwashers, no abrasive cleaning tools like a scouring pad) then you shouldn't have any issues.

  • @kaibrigance2631
    @kaibrigance2631 Před 3 lety

    My favorites are tsushimi and kurouichi.

  • @matthijseskes1668
    @matthijseskes1668 Před 2 lety +1

    Is it possible to completely remove the kurouchi finish?

  • @sonkekoster3105
    @sonkekoster3105 Před 3 lety

    Hi Gage, Damascus is a little bit more complicated! There are different kind of damascus knifes. Damascus Honjaki or true Damascus vs. Damascus clad knife. You are totally right concerning Damascus cladding. The cladding contributes to the asthetic, maybe a litte bit to the stickiyness of the blade, depending on the type of etching. Because primarily the core steel determines the edge performance. But true Damascus is another thing. If the cutting edge contains two different types of steal the performance can be different. For example: VG10 and VG2 folded together in true Damascus. And this blade combined with a differential hardening.... But this is more popular for hand made european blacksmith knifes.

    • @OriginalFallofMind
      @OriginalFallofMind Před rokem

      And none is actually damascus. Just like no kitchen knives are tamahagane. I'm not sure why japanese just don't use their own name. Mokume-gane, besides the word damascus, is popular and familiar.

    • @einundsiebenziger5488
      @einundsiebenziger5488 Před 3 měsíci

      ... damascus* / stickiness* / steel one knife, multiple knives* / types of steel* (steal = illegally take away without asking) - don't type away like a decapitated chicken and spell-check before posting!

  • @DrGonzibert
    @DrGonzibert Před 5 lety +1

    I Waze waiting for this!

  • @OriginalFallofMind
    @OriginalFallofMind Před rokem

    Also, damascus is a catch-all name that originated from mixing types of steel, specifically from Syria. Mokume-gane is the japanese name of this similar method, maybe even influenced, but either way, let's keep it japanese!

  • @Phut68
    @Phut68 Před 5 lety

    I’m always torn between a tsuchime or migaki finish. Bunka/kiritsuke style knives have been my favorites lately.

  • @gardenguster5271
    @gardenguster5271 Před 3 lety

    Actually Damascus can increase the material properties if a knife pretty drastically, but for cooking its more about feel so it doesn't matter.

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety

      Metallurgy has come quite a far way, steels today are more consistent than they've ever been. Cooking isnt about feel, its about edge retention and ease of sharpening. We're I to be charging into battle 700 years ago it would be a different story.

  • @bc454irocz89
    @bc454irocz89 Před rokem

    What about when it comes time to thin the Damascus?

  • @kojin_ryoba
    @kojin_ryoba Před 2 lety

    Is there a vg10 kuruichi?

  • @DrewPlusPluss
    @DrewPlusPluss Před 5 lety +2

    Kurouchi! With a U. A little spelling mixup there... 😉👍

  • @NameBrandArtist
    @NameBrandArtist Před 2 lety

    Who is the maker of the top right middle knife
    the cleaver one

  • @jeffhicks8428
    @jeffhicks8428 Před rokem

    tfw when a 240 denka cost like 1000 USD rocking that "rustic" KU finish. very very affordable knife lol.

  • @arnoldpangestu337
    @arnoldpangestu337 Před 5 lety +1

    I would say there is a slight correlation between finishes and food release. I have a 210mm yoshihiro kiritsuke and hand polished it till mirror finish just for the fun of it and kinda regretted it, especially during prep time, most of the veg that has lots of water content tends to stick more than if i were to use a out of the box victorinox chef knife with similar geometry and thickness. One this to consider is also the angle of the bevel, western knives tend to cleave its way through veggies and pushes them apart, whereas most japanese knives have thinner blade that feels like it just goes between, rather than separate them

    • @mfreeman313
      @mfreeman313 Před 3 lety

      I'm hugely attracted to Japanese knives because I make soups and stews from around the world all the time and I'm always chopping onions. I used to use a clunky cheap utility knife and I'm done with that. I'm looking for a knife that makes it easy and efficient and when I find it I'm going to marry that knife and be happy ever after.

  • @kori1218
    @kori1218 Před 3 lety

    Does the nickel not effect the performance of the blade?

  • @SebVEVO
    @SebVEVO Před 2 lety

    Nice, but what is Kasumi finish then?

  • @trappedindc8678
    @trappedindc8678 Před 4 lety +19

    Very nice and informative except for one glaring exception. Lose the annoying and distracting hipster background music which adds nothing (unless you’re trying to be a hipster) and is makes it hard to concentrate on what you’re saying.

  • @AbidAmeedZA
    @AbidAmeedZA Před 4 lety +2

    I believe that it is the carbon steel that blackens and not the nickel.

  • @eddytsao
    @eddytsao Před 4 lety

    Been using a gyuto with a nashiji finish for a few years now. Definitely do not find the texture helping with sticking too much.

    • @reductancioposeso5042
      @reductancioposeso5042 Před 4 lety

      Sorry, I don't understand If you mean that this finish is sticking, or not so sticking as people usually think.

    • @eddytsao
      @eddytsao Před 4 lety

      @@reductancioposeso5042 Ah my bad. I meant the finish was sticking way more than what most have been saying.

    • @reductancioposeso5042
      @reductancioposeso5042 Před 4 lety

      Is Hammered finishing less sticking?
      I would Like to buy a takamura gyuto and I think that the less sticking finishing is hammered. But this would be my first japanese knife, so I don't hace any experience.

    • @eddytsao
      @eddytsao Před 4 lety

      ​@@reductancioposeso5042 I personally don't own a hammer finished knife, so hard for me to say.
      But my best cutting experience is actually with a Migaki finished knife. There's far less friction when cutting, so it "feels" way more precise to use compared to the more organically finished knives.

  • @abhisunkara
    @abhisunkara Před 2 lety

    Hi, excellent information. I was overwhelmed by these decorations but this helps a lot. I am trying to get into buying artisanal knives. I am completely new but would you please recommend me a good artisan whose prices are reasonable (less than 300 per knife?). I am interested in Damascus and hand hammered aesthetic with traditional handles. Thank you so much!

    • @SharpKnifeShop
      @SharpKnifeShop  Před 2 lety +2

      Hey Abhi! In that price range some of my favorites come from Kato-san or Shigeki Tanaka. Both offer damascus and hammered patterns and perform super well, also Makoto Kurosaki has a unique small tsuchime pattern that I absolutely love and you can find R2 Gyutos from him for under 300 which is pretty darn hard to beat!

    • @abhisunkara
      @abhisunkara Před 2 lety

      @@SharpKnifeShop Thank you so much! How do you buy the authentic knives from these artisans? I live in Canada/USA.

  • @kyawsein7793
    @kyawsein7793 Před 4 lety +1

    Musice is noise. Video and presentation is very good.

  • @lemon9.9
    @lemon9.9 Před rokem

    why left audio only?

  • @simonesalunga4128
    @simonesalunga4128 Před 4 lety

    Hi! Just wondering if a Damascened knife could have a Tsuchime finish, if so which blacksmith or brand would be the best?

    • @chefknivesenthusiast
      @chefknivesenthusiast Před 3 lety +1

      I have a Yu Kurosaki Fujin Petty 150mm which is a Damascus forged knife with Tsuchime finish. So they definitely exist! I don't know from the top of my dome if there are other bladesmith's or brands who make Damascus knives with Tsuchime finish, but I wouldn't be surprised if there are a few.

  • @ChadSkeeters
    @ChadSkeeters Před 3 lety

    What cutting technique helps with food release?

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety +4

      Food release is going to have more to do with the knifes finish, and the grind of the blade. Tsuchime helps a lot with food release, and so does a convex grind. That being said for extra tricky and sticky ingredients hold your heel higher off the board and go tip down and drag it through so that while youre cutting the product as little knife is in contact with the product itself. This is how I cut things like avocado or cucumber into super thin slices and get it to all stay on the board where I left it so that you can fan it out nicely later!

  • @ffbarnette
    @ffbarnette Před 3 lety

    Maybe you can make a video explaining how to stop vegetables from sticking using better techniques.

  • @u2v22
    @u2v22 Před 4 lety +3

    That background music is incredibly annoying. Please consider avoiding background music in a video where you're trying to explain information to viewers.

  • @thomasd1779
    @thomasd1779 Před 4 měsíci

    Danke fürs Video. Lass die Musik weg, dann ist es viel besser.

  • @lancemillward1912
    @lancemillward1912 Před 4 lety

    Would Damascus not be more rigid blade?

    • @Baffuteagle
      @Baffuteagle Před 4 lety

      Go for a 'sandwich' knife - has hard steel on the outside (bread) for overall blade strength, and on the inside hard brittle steel for sharpness. Cuts really well and a long lasting knife, cheaper than a damascus too. Nice irregular wavy line where the outside strong steel and brittle inside steel meet.

  • @chillcooking3119
    @chillcooking3119 Před 3 lety +2

    "クロイチ"を言う時、失敗だよ。
    黒打ちです。
    そして、"クロイチ"の説明は可笑しかったよ。🤭笑
    ちょっと恥ずかしいけど、人生は授業だね😊
    動画して、ありがとう。

  • @louisdardare5149
    @louisdardare5149 Před 2 lety

    why is the music in my right ear and the voice in my left :(

  • @finneh6145
    @finneh6145 Před 4 lety +1

    This video is old and you maybe won't read this anyway, but I still want to comment, since you encouraged sharing experiences.
    I have to disagree with your opinion on damascus.
    GOOD Damascus will provide a lot of benefit to your blade, choosing 2 different kinds of steel can give your knife good capabilities of both steels, like high edge retention and good durability at the same time.
    A Damascus blade also wears differently from a normal blade. While a normal blade will wear realtively even, which is great for super clean cuts (onions etc.) the different steels will wear unevenly, creating a micro-serrated edge, which might feel less sharp on onions, but really helps with cutting tomatos for example.
    A damascus knife is not necessarily better, but it is definetly different.

    • @deathbyastonishment7930
      @deathbyastonishment7930 Před 4 lety +1

      Hey mate, most Japanese knives are only clad in the folded steel, the core is still mono

    • @finneh6145
      @finneh6145 Před 4 lety

      @@deathbyastonishment7930 not really no. Yes there are damascus cladded knives, but there are also a lot of full damascus knives, so I wouldn't say that most japanese knvies are.
      And even if the majority of them is cladded, it's important to note that there is a difference between a damascus cladding and a damascus blade.
      On damascus cladded knives, yes damascus is purely cosmetic, but that can't be generalized to all damascus knives.

    • @releasethekraken5299
      @releasethekraken5299 Před 3 lety

      You just have to look at most damascus patterns to know that you're not in a micro scale so you won't have a micro serrated edge, steel doesn't work like this under a microscope. For a micro-serrated edge or a very polished edge, everything is determinated during sharpening. You can have a toothy edge with high carbon steel and high carbides volume, the edge retention will last "forever".
      Vanadium carbides are king for edge retention and with whatever sharpening finishes (maxamet steel and rex121 steel (modern powder-metallurgical tool steels but very uncommon in japanese cuttlery)). Check Knife Steel Nerds website for more info about steel : knifesteelnerds.com/2019/07/15/carbide-types-in-knife-steels/
      Concerning Japanese blades finishes : kuro ichi ("satin" finish with grind marks), migaki, damascus, nashiji, tsuchime.

  • @srslywhattf
    @srslywhattf Před 3 lety

    Interesting, but there is a lot i don't agree with about the damascus.....

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety +1

      Damascus certainly has its strengths, but many of those strengths were a lot more important when making swords and other tools to resist impact, in a time when steel was much less consistent than it is today, which the san mai technique covers for most Japanese cutlery today. There are some beautiful and high performing Damascus knives that are usually made by smaller smiths or custom shops, but they are few and far between, very expensive, and best case they perform as well as a well heat treated mono steel, albeit more beautiful depending on preference!

  • @NanamiKairyu
    @NanamiKairyu Před 3 lety

    * Suminagashi BTW 😁

  • @mytech6779
    @mytech6779 Před 2 lety

    You know just to on the safe side you should send me one of each so I can test them for a few years and report back.

  • @timdrew1939
    @timdrew1939 Před 5 lety

    I love the Kurouchi on my knives. I like knives that look rugged as fuck with some hand hammered ness like the tsuchime, but looks like messed up charred metal with the Kurouchi. Rugged and raw over pretty shit. Mirror finishes are for pretty boys and cocaine, or both. I also hate myself and don't think I deserve pretty shit.

  • @MrRiw109
    @MrRiw109 Před 2 lety

    You should redo this video without the music playing over your voice

  • @klingklang22
    @klingklang22 Před 4 lety +2

    These prices are insane.

  • @tomwiechert
    @tomwiechert Před 3 lety

    I would really like to watch this video to the end, but the music is so annoying that I cannot do it.

  • @gmailsteve1
    @gmailsteve1 Před 3 lety

    Great music video, too bad the knives get in the way..

  • @CoconutWaterfalls
    @CoconutWaterfalls Před 2 lety +1

    why the loop of music?? i like knives. not this dj re-mix nonsense that's louder than your voice- the same loop for over 14 minutes. for the love of knives, wHy??? sorry but i gotta go. let me know if you repost. I didn't get past 6 minutes before calling Cut.

  • @keiserkoba9532
    @keiserkoba9532 Před 3 lety +1

    Man, I like your content but come on! The music in the background made me quit half way through. Plus your talking is only in my left ear. So if you want me to come back to your channel, drop the horrible background music and make sure you record your talking in both channels. Thanks.

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety

      Sorry about that, why don't you give our newer videos a shot!

    • @allnighter2011
      @allnighter2011 Před 3 lety

      @@SharpKnifeShop Thumbs up for the classy reply

  • @lamxung5000
    @lamxung5000 Před 3 lety

    wearing headphones on this video was a mistake

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety +1

      Our newer videos are a little less, shall we say, panned

  • @jasonrovira3447
    @jasonrovira3447 Před 2 lety

    I love your content but Your audio really sucks. Is there any chance you can use a mic that hits both ears not just audio in one ear?

  • @mariogomez-li4tr
    @mariogomez-li4tr Před 3 lety

    Music Is annoying !!

  • @einundsiebenziger5488
    @einundsiebenziger5488 Před 3 měsíci

    Would not even call the first two styles "finishes" as they look totally cheap and unfinished. Tsushime looks as if someone heavily abused the knives. And skip the background music next time, it's irritating and annyoing.

  • @drak_darippa
    @drak_darippa Před 2 lety

    ah man please do mono audio, i cant do one ear talking. really jarring

  • @pikabird
    @pikabird Před 4 lety

    I can't hear anything over the annoying music! You don't even need the music

  • @vforvendetta6193
    @vforvendetta6193 Před rokem

    This guy still misses a lot of information.... too bad...he lacks a lot of knowledge...

  • @ZarlanTheGreen
    @ZarlanTheGreen Před 4 lety

    Damascus is a *_type of steel,_* more properly called wootz. Those knives have *_pattern-welded_* steel. Commonly used all over the world, back when you only had "uneven" steel. *_Neither_* have anything to do with the *_finish._* (they're typically finished in a way that prominently shows the patterns, but that's beside the point)

    • @SharpKnifeShop
      @SharpKnifeShop  Před 4 lety +1

      You're totally right! But this style of finish is almost exclusively referred to as Damascus in the North American market, so I thought it best to explain to people what they're getting if they purchase this type of knife. Thanks for the comment!

    • @ZarlanTheGreen
      @ZarlanTheGreen Před 4 lety

      @@SharpKnifeShop You still shouldn't refer to it as "damascus", but as something like "pattern-welding, often erroneously called damascus" ..and, as I said, it's not a type of finish, at all.

    • @markir9
      @markir9 Před 4 lety

      I think the (real) distinction between actual Damascus vs Pattern Welded is gonna be lost on most folk. What I think should have been mentioned is that the 'Damascus' in modern Japanese kitchen knives is purely a *cladding decoration* and the cutting edge is a single piece of high end Japanese steel (VG10, SG2, White#2, Blue#2, etc).

    • @ZarlanTheGreen
      @ZarlanTheGreen Před 4 lety +1

      @@markir9 Just because it'll be lost on most people, doesn't mean it's okay to lie. That people claiming to be knowledgable and to educate, should get away with saying things with certainty, that is utter and complete nonsense.
      Even if you mix up pattern-welding and wootz, and call them both Damascus (which, for a supposed source of information, people who have ever possibility *_and responsibility,_* to research the subject before making their proclamations), conflating the two... *_neither could possibly be called types of finishes, by any possible stretch of the imagination!_*
      These people are not only *_shockingly incompetent,_* but they are also clearly *_LIARS._*
      Saying "but that's what people tend to call it" is merely stupid, but to say "yes, you're completely right *_that it isn't a finish,_* but also I'll _*keep calling it a finish.*_Thank you very much for that comment that I neither paid any attention to, nor give a shit about, much less will listen to (not to mention agree with)"...
      Yeah, that's just pure dishonesty and disrespect. (also, dishonesty is, in itself, also disrespectful)
      Either, by itself, completely disqualifies them from being people one should listen to, or whose words should hold *_any_* weight, whatsoever.
      All, combined...

    • @lecco666
      @lecco666 Před 4 lety +1

      @@ZarlanTheGreen Pedant.

  • @TheSlickIzzy
    @TheSlickIzzy Před 3 lety

    Unwatchable for me. Idk who thought it was a great idea to play music over what should be a good informational video...

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety +1

      Hey, we remade this video without the music, check it out here ! czcams.com/video/a0x-9YR1LI0/video.html

    • @TheSlickIzzy
      @TheSlickIzzy Před 3 lety

      @@SharpKnifeShop awesome I'll check it out. Now I'm glad I complained. Lol. 👍🏾

  • @illuminator4633
    @illuminator4633 Před rokem

    You fanboy - Not expert.
    Not honourable.

  • @gamma8gear
    @gamma8gear Před 3 lety

    Im going to hve to downvote because this is like the 4th video i have watched where the audio only goes through my left headphone. Also music is way too loud and doesnt fit the vibe.

    • @SharpKnifeShop
      @SharpKnifeShop  Před 3 lety +2

      Hey! We get a lot of comments about the audio on our old videos when we were still figuring everything out and we've put a lot of effort in to upgrade our production value, why don't you check out our page and give one of our more recent videos a shot, we've come a long way, but were keeping the old ones up until we can redo them!

    • @mfreeman313
      @mfreeman313 Před 3 lety

      @@SharpKnifeShop Understandable! Video is very challenging to do at a high level, especially audio, and you already have day jobs. : ) I do video so believe me I know. Be glad to try to answer any questions on the basics, and steer you to CZcams gurus who can really help. It's not hard when you know how.

  • @alexsakon
    @alexsakon Před 4 lety

    tsuchime, gyuto, bunka....your pronunciation of these words are really really off, please ask a native japanese speaker on how to pronounce them