Making a honyaki western gyuto - Chef knife
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- čas přidán 25. 12. 2019
- The making of a japanese gyuto chef knife with a western style handle. The blade is made of 1095 steel with a subtle hamon and the handle has olive wood with brass bolsters.
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Beautiful handle finishing 👍
The attention to detail in making this knife is waht really impressed me. Beautiful blade.
Thank you!
Great knife and a great tutorial. Thank you for uploading!
Thank you!
Absolutely Gorgeous!!!!
An absolute beauty..... functional art!
Thank you!!
Ce n'est plus un couteau de chef, c'est plutot de l'art! Greaaaaaat job . Bravo!
Una obra de arte.
Top! Excelente trabalho. 👏👏👏👏👏👏👏
Never seen better 👏🏻👏🏻👏🏻
Oh, man, what a beautiful knife! Great job! I like to sharpen knifes, hopefully one day I can sharpen a knife like this one!
Thank you! Actual key is patience and proper stones.
Beautiful!!!
Hola. Encantado con tus trabajos. Excelente terminación aplicando ingenio y sencillez. Debo confesar que me sorprende la combinación de cuchillo japonés con mango occidental. Un híbrido muy bonito. Saludos desde Tucumán en Argentina
beautiful
I liked it very much!
Great work bud, i will be following this video to make my first kitchen knife.
I'm glad it helps
Who wouldn't be proud of this knife. Well done sir
Thank you!
Nice Video man - Thumbs up from Chiang Mai, Thailand!
Thank you!
Es una joya!! gracias por compartir todos los pasos con nosotros.Un modelo para seguir.
Gracias!
Job well done !!!
Una auténtica maravilla. Una delicia de vídeo para ver la creación de un espectacular gyuto japonés. Espero que vengan muchos más despues de este. Felicidades y gracias por compartir.
Gracias! Alguno mas vendrá
Absolutly perfect !!!!!!!!!!!!!!
Thank you!
Precioso cuchillo, el resultado es genial y el proceso de fabricarlo es impresionante.
Muchas gracias!
Cool knife!
Thank you!
Great!
Amazing video and knife!
Thank you!
Nice job
Wonderful knife
Thank you!
wow, great talent
Thank you!
Amazing!
Thank you!
Удивительно изящная и удобная вещь. Маэстро ! Браво!
Hola! Un trabajo fantástico. Enhorabuena.
Gracias!
Buen trabajo, gracias por compartir
Gracias a ti por el apoyo!
Te pasaste vale, creo que este es uno de los cuchillos más impresionantes que he visto. Chapeau como dicen los franceses, usted es un maestro!
Gracias!!
Strange thing is, the Gyunto is a Japanese style of knife, based on a western Chef's knife. So this knife is a western version, of a Japanese version, of a western Chef's knife. Strange but true. You can see the western influence in the shape of the knife, but the Japanese influence in the thin, finely distal tapered, razor sharp blade. Western chef's knives are a bit sturdier, to cope with chopping into/through bones. You wouldn't want to start chopping through bones with this beauty! Totally excellent work. Really sweet knife.
Thank you! Perfectly described haha
nice work bro👍
Gracias
por compartir, muy buen trabajo y dedicación a la perfección. El video describe
en detalles el proceso. Gracias y tenga usted un buen día.
Thank you for showing, excellent work, good video showing dedication
and to detailing. Thank you and have a nice day.
Gracias por verlo y me alegro que le gustase!
What a beauty. The finish on this knife is very inspiring. I first thought that the blade might be to thick, but oh boy was i wrong 😊
Thank you! In my opinion that's the perfect thickness, too thin and the blade becomes unconfortable in the hand.
@@aikabacrafttools9129 - What was the final measurement of the thickness of the spine of the knife?
@@ianmoone1138 If I remember correctly it was about 2.2mm near the handle and then tapers all the way to the point.
Amigo...sos de otro planeta!!!
Gracias!
@@aikabacrafttools9129 gracias? No amigo!!!gracias a vos por compartir algo así para todos!!!en mi vida vi algo así!!!naciste para esto capo de todos los vídeos que vi hasta el momento(que son muchísimos!)ni uno le llega ni a los talones del tuyo y el trabajo simplemente INCREÍBLE!!!!!Dios te bendiga y te proteja!!!
Gostei da faca....o acabamento com latão é impecável.
Gracias!
Kyllä on hyvä video. 👍
Me suscribi de una!!!
Lo que no entiendo son los deditos abajo!!!el trabajo es perfecto!!!!!!!!!!!!!!!!!
good
Nice job. One of the handle scales isnt perfectly flush with the brass bolster which stands out. Hamon looks good. Overall a nice kitchen blade.
Thank you! haha yeah, I had a little misalignment in one of the scales, but as the knife was for me I let it pass as a flaw I can live with.
Bellissimo
Verry nice
Thank you!
Good job 👍👍👍👍👍
Thank you!
Beautiful knife.. well done!
Thank you!
Very very nice Video. One of the very few Videos on CZcams where the result is an actual good kitchen knife. Not some D2 splitting maul kinda deal. I have never heard of that Hamon etching technique where you use soapy vinegar. May I ask where you picked that up?
Keep it going man!!
Thank you very much for those kind words!
About the vinegar etching... I don't really remember where I read it for the first time, because when I'm researching to learn something new I usually open a ton of browser tabs with all the interesting information and then read them all, but it probably was in bladesforum, kitchen knife forum or some similar forum. The vinegar have a much more mild effect than other acids and with many etches it usually brings the ashi of the hamon very well. Soap really helps to break the surface tension and expread the vinegar really well, also cleans any posible grease or residue the blade can have.
One of the most beautiful knifes i've ever seen in my life. What's the thickness of the blade btw? It looks pretty thin
Thank you! The thickness of the spine starts at 1,9 mm in front of the handle and tapers all the way to the point.
schönes Messer.... tolle schärfe wie es aussieht was kostet so ein messer ?
Such a great work.
Ho long you spend your time to make this beautiful knife ?
Thank you! I really don't remember but probably 20+ hours.
👍👍👍
Excelente trabajo amigo gallego. Donde se pueden comprar las piedras hazuya? Y el acero 1095? Yo utilizo acero reciclado para hacer cuchillos porque los sitios que he encontrado me resulta caro.
Espero más vídeos tuyos es un placer ver tu trabajo. Un saludo desde Granada y ánimo con el canal, te deseo lo mejor
Muchas gracias! Pues las piedras hazuya las compré en ebay en su momento, aunque no estoy seguro de que el mismo vendedor siga trabajando, pero hay varios, normalmente americanos o japoneses. Tambien esta namikawa-ltd.com ahi compre la piedra uchigumori, son muy amables y venden cosas de calidad directamente de Japon. Aun sin ser baratas estas cosas creo que tienen buenos precios, y ahora tenemos libre comercio con ellos lo que es un plus. El 1095 lo tienes en suministrosparacuchillos.com, la barra de metro sale a unos...14€ algo asi. Yo ahora lo compro en highgradesteel de reino unido, me gusta mas, pero tienes que pedirlo por planchas.
@@aikabacrafttools9129 muchas gracias compañero, por supuesto ya estoy suscrito a tu canal y con las alertas activadas para a estar al tanto de lo que vayas subiendo. Saludos
what kind of clay do you use ? where did you get it from ?
Craftsmanship!
Thank you!
Класс!!
Beautiful craftsmanship! How long do you leave it in the linseed oil?? And how many coatings? Thanks!
Thank you!
In this case I let the oil penetrate 10-20 minutes, but you can let it soak overnight if you have time. It's difficult to get deep penetrecion in dense harwoods without a vacuum chamber, but you can mix the oil with some solvent to increase it. I only soak the wood in oil once, then I use the shellac as a pore filler and make sure the pore is well filled. You can add many coats of oil sanding in betwen, but in my opinion takes a lot of time and the results aren't more durable (would be interesting some experiment comparing the durability of the different finishes though).
👍
Awesome . Its a work of art. How much would this knife cost. ?
Thank you! this one was actually for myself. But if yo are interested in something similar you can ask me anything in my gmail.
What did hardness did you take the 1095 to? Such a beautiful knife! How long is the blade?
The blade is 21 cm long (actually 22cm from the end of the handle) and the hardness of the steel is about 61-62 Hrc.
How much will it cost to make such a knife under the order?
Una locura ese trabajo amigo te consulto para revelar el hamon que tipo de vinagre y que tipo de jabón ??
Es vinagre de vino y jabón lavavajillas, de los que hai por casa. En realidad, cualquier ácido vale para marcar el hamon, solo que unos son mas agresivos que otros. Y el jabón es solo para reducir la tensión superficial y que el vinagre se extienda uniformemente sobre la hoja.
Una locura hermano tus trabajos y la combinación en el mango ...te consulto que espesor tiene de lomo y largo de hoja
Muchas gracias! La hoja es de 21 cm de largo y en cuanto a grosor empieza en 2 mm a la altura del mango y se va afinando hacia la punta.
Excellent job my friend!!!!!!
I need a knife like this!!!!!
When do you live?
Thank you! I'm from Galicia (North of Spain)
Aikaba Craft & Tools Galicia, yo tengo amigos de aya
Cool! What makes a dark top and a light bottom?
The "dark" top is the bare metal, mirror polised with diamond compound, and the light part is the metal polished with a uchigumori stone wich polishes hardened steel lighter than soft steel.
Great work!
What thickness of metal sheet do you use to cut your knives out?
Thank you! It's a 3mm thick sheet.
@@aikabacrafttools9129 Thanks !
nice blade! ot a question:
why do you grind the bevels AFTER heat treating??? when used with acidic vegetables/fruits will the polishing not suffer and the blade get a gray patina?
Thank you!
I grind the blade after heat treating to avoid cracks or distorsion in a really thin blade.
And yes, if you use the knife to cut acidic food it will develop patina overtime, that can be cleaned wiping with a light polishing compound maintaining the finish, but the edge polishing should be redone with hazuya after some compound cleanings if you want to mantain that finish. Also if it's used to cut mainly meat, fish and other non accidic food it will last way longer.
@@aikabacrafttools9129 thank you for your answer. interesting approach. i killed at least 10 blades trying to get a good hamon, but never thought to do it this way.
i would be a little concerend though that i overheat the hardened blade while on the grinder...
@@sadrocket1 I started grinding blades after heat treatment because I lost many blades too haha. About overheating while grinding... I did that some times too, best way to avoid that is using fresh quality belts and dipping a lot in water, but I'm thinking in using something like a cool mist device or drops of water directly over the belt to lose less time dipping.
good knife! what steel?
Thank you! It's 1095 steel.
how did you cut it out from the large billet?
With an angle grinder
I like this knife, can you name it
It's home made and the only one of its kind. You can give it any name you want.
Please-
Can I get a knife gift?
Such a beautiful knife is not found here.
The clay you use, is it a commercial product or simple clay dug out of the earth?.
Sorry, late answer. I used both. But right know I use a comercial product, it's more consistent and reliable.
Cool, I’ve been revisiting my idea to make a matching trio of knives and will buy the steel after Covid settles down. I’ll likely have to have the steel commercially hardened and tempered.
👍👍👍👍👍👍👍👍⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
อยากได้ไว้เร่ปลากินสักเล่ม
Do you have a file for the blade profile design?
No, sorry, but most of my desings are drawn by hand.
It’s not Honyaki
Honyaki (truly Forged) needs to be Forged. Its a selective quench, not Honyaki.
I actually agree, the traditional literal meaning of "fire forged" don't apply here, that's true. But what I had read and seen in the internet at that moment (well and actually many sites now) was that honyaki was a monosteel blade quenched with clay to get a hardening line and properties similar to a japanese sword with high hardness. So as the knife met those parameters I thought in only call it that, rather than "gyuto with a hamon" wich sounded weird. I didn't pretend to upset anyone though.
Seriously! What with people wearing latex gloves while working with rotating and hot equipment? If you’re worried about your hands getting dirty, then find a new hobby!