THE BEST performing knife in my collection? Teruyasu Fujiwara Denka Nakiri
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- čas přidán 26. 08. 2024
- !!! PLEASE TURN ON SUBTITLES !!! The audio in this video is off balance (my voice too soft, music too loud) !!
In this video I'm showing you my TF Denka Nakiri 180mm, demonstrating it's cutting power, explain why Teruyasu Fujiwara knives are infamous in the Japanese Chef Knives community and tell you more about Teruyasu Fujiwara's history and impact on the Japanese Chef Knives world.
The fit and finish on my Denka Nakiri is far from flawless, but the few inconsistencies and imperfections were definitely not a deal breaker for me...since the knife's performance is ridonculous!!!
I hope you'll enjoy the video and understand a little bit better why people love and/or hate Teruyasu Fujiwara knives.
Yeah, we would love to hear your beautiful voice...everyone deserves to try a Denka...
Hahaha, thanks bro. I'll make sure to turn down the music volume in my next video. And somehow my wireless mic system recorded my voice a bit too softly, I have to check my settings more carefully before I start recording I guess. And yes...I wish everyone that loves (Japanese) Chef Knives could try and/or own a Denka at one point in their lives. I'm adding subtitles to this video as we speak, so you can read what I am saying.
Super rad video as always! A friend was kind enough to lend me his Denka Nakiri around the same time as i acquired my Jiro Nakiro. At the time I used the Denka at work and the Jiro at home. Jiro was the clear winner. But after sending the Denka home and taking Jiro to work I missed the Denka very much! It is truly made for performance as it is light and nimble. The Jiro for prep left me feeling tired half way into prep. So in conclusion Jiro at home and Denka at work. Now my Takeda AS Nakiri lives in my roll, and the Denka is just a sweet memory. Thanks for taking me down memory lane, and sparking my desire for a TF Denka Nakiri!
No problem dude, thanks for the props! The only thing sweeter than the sweet memories of yours will be making new memories with your own TF Denka Nakiri. I wish and hope you'll get yours one day and fulfil that desire! Speaking of which... a Jiro Nakiri (WA handled) is still one of my biggest knife dreams bro! For home use, just like my Jiro Sujihiki. I had my Takeda Nakiri in my roll a lot two, it has great edge retention, it's thin, light, nimble, but still can be used aggressively for fast prepping. Same goes for my Takamura Chromax Nakiri. But the Denka Nakiri, though be it by a marginal difference...it's just the best and most consistent performer of them all. If you know a little bit what you're doing, the knife just does it all for you. No cheating, no effort, no exception...just clean cuts all day every day. The performance of my Denka Nakiri just brings a huge smile on my face. That's worth way more than a perfect, consistent fit and finish. If you want a perfect looking knife with flawless fit and finish, go buy a Miyabi, Shun, Ryusen or Mcusta Zanmai.
I’ve been trying to get a Jiro for over 2 years. Very hard to get.
@@smoothtalka6204 Yup. Jiro doesn't make a lot of knives since he makes them all from scratch, not cutting any corners and with a high risk of failure. His knives are all numbered and I think he made/sold less than 400 knives in total. So yeah, they are very hard to get since they're very, very rare and only sold at about 10 vendors world wide. You need to get lucky and be at the right vendor at the right time. I'm lucky to live a stonesthrow from a knife shop that is one of the select vendors that is allowed to sell Jiro knives. Hitohira takes Jiro knives very seriously, so a vendor needs to meet certain standards and criteria to become a Jiro dealer. And then, the vendors in their turn can be very picky about who they sell a Jiro. 'My' dealer prefers to sell the Jiro's only to true afficionado's and knife nerds that know how to appreciate a usable piece of Art like a Jiro knife. They usually don't put it on display, or in the webshop...they keep it in a drawer in the back of the shop until someone drops by in the store that seems worthy for a Jiro to them.
So pleased you you pointed out the sharpeness out of the box. I nearly cried when I used mine for the first time.
Not quite Knife bro’s this time. I think you have the 180 mine is 165. Great content again my friend.
Yeah, it was pretty shocking how bad the out of the box edge was. But then again, Fujiwara (and some other black smith's two) are known for shipping their knives somewhat unsharpened, since they believe it is much better/nicer when the end users puts their own preferred edge on the blade. I can't really argue with the point that they're making, but for someone who does not know how to sharpen a knife it will be a hard pill to swallow. I personally didn't mind too much at the end of the day, because I do like to put a crisp Koba on my knives myself.
Mine is indeed the 180mm. But still, Denka knife bro's!!! 😉
@@chefknivesenthusiast crisp koba is a stone right? Do you recommend? 3000?
@@Robinson.69 No, no...Koba is the Japanese word for micro bevel. So I said I quickly put a "crisp micro bevel" on the blade with a Naniwa 3000 grit Pro stone.
I personally like the edge that I get on a 3000 grit stone. Sharp, but toothy. So it bites into the skin of a chilli pepper, tomato or bell pepper very easy and is sharp enough to glide through the whole produce right after biting through the skin.
@@chefknivesenthusiast ordered.
@@chefknivesenthusiast On the website I only see 165/195. Is yours the 195? Could you tell me what the blade height is?
Just one word DENKA !! 😂
Hard to describe the feeling of cutting with this knife !!
So smooth
Nice video 😉
I just imagine the huge smile on my face while using my Denka, it probably says more than words for sure. It's sex in the hand!
@@chefknivesenthusiast Hey Hendra, where to get this leather sheath shown in this video?
No matter the price -.- 😂
@@Robinson.69 I bought it at the Rangelrooij store in Den Haag, the Netherlands (I also bought one for a Sujihiki). The brand is called Wunschleder (German brand, based in Germany) and I think you can order them online for 45 Euro:
wunschleder-home.de/produkt/klingenschutz-eckig-rindleder/?attribute_pa_farbe=schwarz&attribute_pa_laenge=18-cm#slide1
@@chefknivesenthusiast massive help
@@Robinson.69 You're welcome!
I got Anryu AS(not Ikeda) nakiri, Masakage Koishi AS Nakiri , and I am waiting for my Shiro Kamo SG2 Nakiri, but boy i need a Fujiwara in my colection also :D Good job Sir, nice to watch and as always good music.
Thanks for watching and your kind words Sir! And yeah, Katsushige Anryu's AS blades are bonkers!! I have a Santoku and Petty by Katsushige. Excellent knives for sure.
I also have a Masakage Kumo VG10 Nakiri by Takumi Ikeda.
I have a rare Takamura Chromax Nakiri (he pnly made one small batch of those), a Takeda AS Large Nakiri, a custom and unique Majime No Kana II Nakiri, and some more pretty nice Nakiri's (Ryusen, Hinokune, Anryu Mega Long 400mm, etc.)...so I definitely did not 'need' a Denka Nakiri, but BOY am I happy that I have one! 🤣
My ninja, invest in a good microphone and your videos will be on fleek. TF Wabi Wabi Wub Wub is gud gud but damn Takeda Wabi Sabi is gudder. Sharp is all in how you sharpen the rest is the magic between the ears I mean years. Heart this Video two thumbs 👍 👍 way up in the gooch for the review. ❤
I have DJI wireless mics now. But filming/recording with my phone will always result in lesser audio quality than using a pro camera.
I have had two Takeda's, and my personal preference leans towards TF Denka.
I agree that sharpness all depends on the sharpening. But the heat treat of the steel is what makes the Denka never feel chippy and sharpen like a dream.
Love your videos dude but the music is louder then your voice.
Thank you dude, thanks for the feedback! My mic settings were off balance and I guess I turned down the volume too much because the sound of the knife hitting the cutting board was so loud. Anyway, forgive me. I'm not a professional editor 😉
To make up for my fuck up, I've added subtitles to this video so at least you can read what I'm saying. 🤷🏾♂️
Next video I'll make sure the music is justbon the background.
A little side note. I agree with Vic. The music is a little loud. I thought it was because I watched with headphones.
I also agree! My bad. It is actually not the music which is too loud, it is the recorded volume level of my voice which is too low because of improper settings. I'll have to check my mic settings next time, because somehow it recorded the audio about 60% lower than I normally do.
Too make up for my fuck up, I'm actually adding subtitles to the video as we speak. So if you couldn't hear, but still interested to know what I said...you could watch the video again tomorrow with subtitles. I think/hope I'm done with the subtitles tonight (it's a time consuming task).
I got mine crazy sharp out of the box also a nakiri hope you enjoy yours because I definitely enjoyed using mine
Well, somethin with (in)consistency. 🤣
Sold.😍Take my money.....
😅
Beautiful knife.
Hey, I’m a pro chef - just bought my first Japanese knife (Yoshimi Kato 240 Gyuto AS) Looking for an excellent performing petty knife. Any suggestions? Thanks & love the content.🙏
What is your budget? What typ of steel do you like (carbon/stainless)? What geometry do you prefer (thin/laser or thick/work-horse)? YO or WA handle?
A very honest and detailed review 🔪✌
Thank you for watching! 🙏🏾
Congratulations on making it to the FT Club and thanks for the awesome vid!
What is that bouzouki tune anyway?
I think your reseller sold a used knife , buddy. My Deba was a custom order. You better believe it's sharp 😜. Nice to see you wielding that Nakiri.... I want it!!
🙏🏾
I heard from many more people that their Denka's needed sharpening right out of the box. But if it was a used knife I don't really care, then it just was even more Wabi Sabi. 😉 And I trust the vendor, he's a good guy. Anyway. Used or not, I'm using it now. And that's all that matters. 😁
For the video I only gave it a quick sharpening session. Can't wait to see what it can do after I gave it the full Spa treatment.
Oh, and the tune is a 'wannabeat' that I produced myself. It is the 3rd track (Agape) in this playlist of beats that I've produced in my little home studio: Luister naar WannaBeats In Progress, een afspeellijst van WannaBeats Amsterdam op #SoundCloud
soundcloud.com/wanto/sets/wannabeats-in-progress?ref=clipboard&p=a&c=1&si=6116bf22db3b495a910537ce4367b924&
thats a monster shallot
I love them big or small. This one leans towards big.
Budget is around $300. Looking for more of a workhorse - something around the 150mm range - possibly be able to do some light butchering without cutting through bones. Stainless or Carbon. Wa handle. Thanks👍
In that case I would recommend a JNS Kaeru 150 mm Petty made of SLD semi-stainless steel, with a Kasumi finish, D-shape Magnolia handle. It has a fantastic work-horse grind on it, not too thin and brittle. And the best price-quality ratio in my opinion. You could spent more money on a fancier Petty, but it will not necessarily have better performance. The JNS Kaeru Petty is a no-nonsense, don't worry about it knife. No high maintenance diva. It can take some abuse and still performs very delicately if you have the level of skill and technique.
@@chefknivesenthusiast Thanks ! 🙏
Nice video, my problem with these kind of issues is that I also start to mistrust the heat treatment and other things less visible.
I understand. But if there's one thing you don't have to mistrust, it is the heat treatment! The steel is on point! If there is one thing that I wanted to convey with this video: the only (minor) issues about this Denka are visual. The performance of the knife is ridiculous.
I have a Denka gyoto and petty, along with a vast collection of Japanese chef knives. As far as traditional style knives go, they are by far the best users I have. Super blue when it's taken up to that kind of hardness is an excellent steel in the kitchen. It has just enough wear resistance to get through most kitchen tasks while holding the fine edge, the geometry will get you the rest of the way, the knife in hand feels like an extension of your arm in a way few other knives do. The gyotos are grinded much much thinner than the pettys in my experience. Oh and most of all, it's ridiculously easy to sharpen for a knife of such high performance. They are expensive but what you're paying for is the traditional craftsmanship which isn't supposed to make sense. Of course you could make the same exact knife in a factory and have them all be identical to each other, using the same exact designs and grinds and steel and heat treat and it would cost like 10x less. Someone should do that for people who want that. That's not what this is. This thing is a bad ass object that feels cool to own. I currently own 27 high end Japanese knives, none of them evoke emotions the same way this knife does.
@@jeffhicks8428 I also like the knife, but other handmade Japanese knifes in the same price range is much nicer when it comes to fit and finish. Delivering out a dull knife is for me unacceptable and not in the Japanese tradition of perfection.
@@AlbertKel While I do get and agree the sentiment of your comment, I have to mention that there are some Japanese bladesmiths that deliberately send you a dull, unsharpened knife because they believe that the end user should be able to put their own preferred edge on the knife.
And I repeat what I stated at nauseum in the video, all the minor imperfections and inconsistencies on these Denka blades are more than compensated by the heat treat and superior performance of the Denka steel. I agree with @Jeff Hicks. Who cares about fit and finish if using the knife makes you feel invincible? If you want perfect finish next to ridiculous performance, go somewhere else. A Denka is not it. And IMHO there is nothing wrong with that.
@@AlbertKel Two things I would say. 1, don't buy one sight unseen. If you're ordering online, ask for photographs of the exact knife they will be sending you. I think it's a fair request when you're buying something that could cost $1000 for a 240 mm gyoto. 2, avoid the western handles if the wabi sabi bothers you. The wa handle versions have less of that vibe to them. Dare I say the ebony handle models actually look sexy if the KU isn't all scratched up. My gf still calls it "my caveman knife" though, but even she enjoys using the petty. But one thing is for sure when you get one of these, they are meant to be used and make you want to use them. It's not a knife you're gonna buy and it's gonna sit on a magnet block for a year, occasionally getting oiled like a baby. It's a knife you're gonna wanna use right away. It's clearly a tool that's meant to be used. I like that. I understand why people have strong feelings either way, this is why I said it evokes emotions. I was confused about my purchase as well, but in the end I love it.
I want one.
Sure! Join the Denka club! Do it! You won't regret it!
@@chefknivesenthusiast Denka Club?
@@smoothtalka6204 Denka Club, as in people that own a Teruyasu Fujiwara Denka knife. 😉
@@chefknivesenthusiast Ah okay 👍🏼 lol
Where did you get that leather saya? It’s so pretty! Just got a Denka bunka
It's from Wunschleder. Will be available at Meesterslijpers soon.
And congrats on the Denka, one of my favorite!
@@chefknivesenthusiast wait I lied it’s a maboroshi. Got it for $220 usd. For some reason I thought denka was anyone with the finger choil lol. Thanks for the info!
You should check out the special edition dao vua from tokushu. I got some regular v3 in 52100 and they are decent, but the special had a thinner grind. It blew my mind how nice it cuts for the price! I also have a KN ID and it the special v3 definitely out performs it
i have a couple mabs and they are just silly sharp and also the easiest knives to sharpen that ive ever had. is the denka much better? it doesnt even sense how it could be, i also love white 1. i have to say though, they feel a bit fragile, especially when they literally grab the cutting board when cutting with them lol.
I only have that Denka, so unfortunately, I can't compare it to the Maboroshi from first-hand experience. All I can say is that I LOVE my Denka! It's still one of my favorite and best performing blades in my rotatio/collection. Does it justify the higher price tag than the Maboroshi? I don't know. 🤷🏽♂️
@@chefknivesenthusiast fair enough. i just dont see the mabs get as much love so i have to wonder if the denka could really be that much better. on paper they seems pretty similar and w1 isnt exactly an inferior steel imo. love your vids btw, keep it up!
Shirogami#1 is the purest of them all. Very reactive, but sharpens like a dream. I know that people who own Maboroshi's are super happy with them. So, I get why you're wondering if the Denka is really an upgrade. I do like the texture that a KU finish provides when using a pinch grip. But I think being heat treated to 65/66HRC might give the Denka just that little edge above the Maboroshi (heat treated to 64/65 HRC).
@@chefknivesenthusiast yeah i imagine the denka has quite a bit better edge retention (and possibly tougher?) but there is definitely something to be said about the sharpenability of the w1. a quick touch up on a high grit stone and they are immediately the sharpest knives in my collection again, just a dream to sharpen.
I was thinking of buying a 195 Nakiri to compliment my toyama nakiri but nah there is a just a few things that put me off on the Denkas. F&F for the price ain't there, OOTB sharpness, overground and so on have all been mentioned all of the internet. Secondly these badboys love to rust becausethe tools they use for them are carbon steel on the stainless clad, yeah it is just surface rust and nothing severe but to get rid of it I would have to almost remove my kurouchi finish which makes the finish pointless so I skipped on Fujiwara.
Those are all sensible reasons for not buying a fantastic performing blade! 😉
Where can you buy thus knife?
At reputable knife sellers world wide, but it is usually sold out. Google Teruyasu Fujiwara Denka Nakiri, and you will see.
I am thinking of buying the Fujiwara Nakiri Denka, but not sure which one....the one you have, or the smaller version of the same. They have two sizes. Wouldnt the smaller one be easier to work with? Thanks.
That is all depending on your level of skill and technique and the tasks at hand in the kitchen.
If you are used to working with larger blades, like a 210mm/240mm/270mm Gyuto. Then, a 180mm Nakiri would feel like a Petty. If you are only used to working with a Santoku or Bunka. Then, a 180mm Nakiri would feel the same.
For larger produce, like big cabbages, watermelons, or what not...a larger blade will make easy work of that. If you cut a lot of smaller things, a 165mm would perhaps be nicer.
But, in my opinion, the 180mm Nakiri is more versatile. You would be surprised how many times the extra 15mm will come in handy.
@@chefknivesenthusiast thanks for the detailed info.
I am new to cooking and i am a tall guy 6'4. I have already a german steel 8" Flint and Flame Santoku knife with dimples.
Now, I needed a good chefs Japanese knife.
For these reasons i bought 270mm knife today. My very first Japanese.
I went for 270mm Fujiwara Maboroshi Gyuto.
What do you think of that??
So far, would it be redundant to buy a Nakiri?
My next Japanese knife i am already saving for is no otther than Fujiwara Western Denka Honesuki 150mm. I prefer Western handle on both of my Japanese knives?
What do you think of this second knife?
Could i use it also pairing, petty and fileting knife all in one, maybe even for carving fruits Bunka style?
Do you think i could do all that?
If I can choose only one - Denka or Maboroshi nakiri, and why?
I only have a Denka. I have never owned or used a Maboroshi. All I know is that I love my Denka. Perfect heat treat. It's a dream to sharpen. And an amazing performer.
@@chefknivesenthusiast Too many great knives to choose from. What a problem to have 😛
Great video, what would be your recommendation for a small petty under €150? I have already had my yearly knife by decree of 'The Wife' but might be able to persuade her it is a need rather than a want.
Hahaha, the wife should understand that a small Petty is a must have shape of knife in the kitchen. Good luck persuading her.
From my own, first hand experience I would have just one strong recommendation: I have an Anryu 130mm Aogami Super Petty with Tsuchime and Kurouchi finish, which is a fantastic, little Petty knife! San Mai construction, the steel is easy to sharpen and has excellent edge retention (HRC 63). This one will surely be around or even under €150 (I've bought it for €112,50, although that was a few years ago and I did get a nice discount). It has great blade geometry, made with the best steel, rustic look, excellent performance. Mine is actually forged by Katsushige Anryu himself, but before he retired he taught his nephew Takumi Ikeda welll. Very well! Ikeda-san makes amazing knives (I had two Gyuto's made by him that were amazing knives!). I'm sure there are other Petty's by other makers out there that are great bang for your (under €150) buck, but if I can only talk from my own experience...I highly recommend this Anryu Aogami Super Tsuchime Kurouchi Petty. They are not easy to find in stock, but also not too hard to find.
I have to say that the 85mm Maboroshi is a really nice little petty, especially since I got it for free with this Denka Nakiri. But I'm not sure if it will be under €150. I didn't gave it a lot of attention in this video, since the video was already getting so long just focussing on the Denka Nakiri, but I've used it a couple of times for peeling stuff and other in-hand tasks, and it sure made me smile while using it.
I also don't have anything bad to say about my Yu Kurosaki 120mm Fujin SG2 Petty, but that one is around €200/€225.
I also have a Hitohira Petty, bought at Karasu Knives, which is pretty good. It has a thick spine, so I can also use it as a Honesuki sometimes. Karasu has a lot of Hitohira Petty knives under €150: karasu-knives.com/collections/petty
@@chefknivesenthusiast My Denka petty was nearly as expensive as my 210 Denka Gyuto. Small doesnt mean cheap there.
@@Robinson.69 Thanks for sharing, I did not even check the price of a Denka Petty. But I think that the Maboroshi is a bit less expensive than the Denka. But true, sometimes size doesn't matter when it comes to price, because it usually is just as hard and time consuming wether to make a small or large knife.
@@chefknivesenthusiast Oh wow thank you. They have a really nice selection and decent looking prices. I have never used that type of steel before or a decent knife in the kitchen if honest. I am used to tougher steels like 1095, 01, Sleipner, S35/45 then on the higher end R2 (but its a 2.5ml Puuko so very delicate for its purpose), 3V, V4E.
I was sawing through veg with junk and then taking knives in similar price to the ones you display out camping so picked up a cheap nakiri and put it on stones then the greed/need kicked in. My wife has bought me a Kurosaki Fujin Santoku for my birthday in VG10 which I know isnt great (for modern standards) but it was totally for looks and I have 0 expereince with good kitchen knives so a more forgiving steel might be the best way to start.
She bought it from a shop in the NL I think.
Maybe I should wait to see how I get on with the new geometry and sharpening then push for christmas :D
Thanks so much for the advice, love the videos (and the gifs).
@@chefknivesenthusiast Non the less i have received my Denka Nakiri 195 with european handle, just a few days ago, too. I was just so happy with my other Fujiwara knives, so that i had to have it, too.
:))
Bons send knives from Dubai.
How much taxes did you have to pay to get it in The Netherlands?
He lowered the value of the package, so not that much. Slight risk involved, in case knife gets damaged during shipping, but a risk I'm willing to take.
I love your channel but I hate memes. What a Paradox
🤣
I feel your struggle! I might have to turn my meme/gif game down a notch especially for you. Although I like to think that I use them quite effectively. Just to bring a few short moments of comic relief which also grants you a few seconds to take in and digest the information (I'm usually talking a lot in my vids and try to bring across as much information that I could find on the subject).
Wow, a knive which is cutting - what a surprise 🤔😂 OMG
What a senseless content, SRY
Cheers from 🇦🇹
Don't feel sorry for having your opinion.
@@chefknivesenthusiast
Thanks for your acceptance 🍻
In my opinion it would be more interesting to see correct Bess values or how you've sharpened the knife(more details)...
Cheers from 🇦🇹
I personally don't care about BES values because it says nothing about the cutting performance of a knife on the board. It's way too academic for me, I care about a functional blade for work. That has to do with way more than just a super sharp edge. It is mostly the blade geometry, profile, and heat treatment of the steel that determines the cutting performance. Not the lowest number on a BES machine. I don't need an edge that can split hair or whatever. It might be able to split hair, but usualy has no bite to go through the skin of a tomato. So, pretty useless in the kitchen.
Since this is not a sharpening video, but a knife review, this is the content that you get. If you want sharpening content, watch a sharpening video. Makes more sense to me than calling my content senseless. That's just my opinion.
Again. I care about how a knife feels in the hand and how it actually cuts through produce.
So I will usually talk about the geometry, the steel, the profile, the fit and finish, the maker of the blade, etc. In my humble opinion, that's valuable content for a chef knives enthusiast.
@@chefknivesenthusiast
Hey,
You're absolutely right with your answer, but on the other hand, a Bess test is a simple and cheap (around 300 bucks) possibility to get feedback from your sharpening performance (depending primarily on the angle of cutting edge). And it's comparable with results from others.
Cheers from 🇦🇹
and SRY for my bad English 😭
@@fionnhovawart9594 I don't care too much about the sharpening angle. I care way more about the consistency of the sharpening angle. Any angle in between 10 - 20 degrees will do fine on most knives (depending on the hardness of the steel and geometry of the knife).
I certainly agree that a BES machine definitely has a place in the sharpening aficionado's universe. I know enough people that are the proud owner of one. But I'm not nerdy enough in that department.
Again, just cutting actual produce on the cutting board is still the most simple and way cheaper (for free) possibility to get feedback from your sharpening performance.
If I have a functional edge on my knife, I'm happy. Does it glide through dense/solid stuff like there's no friction? Yes. Does it bite through the skin of a tomato, bell pepper, chilli pepper? Yes. Does the edge feel/sound chippy on the cutting board? No. Did the edge last for a long time? Yes. Then I know I did a great sharpening job. No need for a BES machine. 😉
And no need to say sorry for your English, it isn't that bad at all.
Jealous
I know exactly how that feels. Before I got mine, I was jealous of every Denka owner two. 🤣
@@chefknivesenthusiast Probably for the best that I don't have a Denka. I recently bought a big Maboroshi Gyuto and almost sliced the top off my finger whilst drying it (slightly tipsy). A Denka would probably have gone through to the bone.
Still, that Nakiri of yours has probably sealed my fate - I can feel a Denka in my future... (and possibly stitches)
@@Daniel-yj3ju Ouch, I cut myself once while drying a knife (not even tipsy). It's nasty stuff.
I wish every knife nerd a Denka in their future, but no stitches 😅