Sometimes this is just what I need. A nice video, doesn't matter if from Koss or from TysyTube but a simple video where stuff is created or repaired. No voice just the process and it's sound. And sometimes I just want to grab a coffee and walk into my own little workshop and just start doing what they do. It's a beautiful hobby
@@clintlangley5562 I thinks it's just a stabilized burl. Doesn't really act like resin, plus I don't think you can draw on resin with a pencil. May be wrong though
I know that many people have said this already but there’s not only the shape which determines the knife but also, a purpose. The reason why those knifes look like that have this exact shape, a single bevel and no secondary bevel is that they are used for three things only: to peel off the skin from the fish, to cut sashimi and to make fish wraps for sushi rolls. These operations are made with the knife lying flat on the unbevelled side and you make only one cut which should be perfect. For that you need the proper bevel angle on the edge of the blade. Otherwise, you’ll tear the soft fish meat. The perfect knife for that should be made out of the layered steel with enough flexibility on the spine and really hard edge. It means you have to make a hamon when you quench it, or even forge weld the high carbon core inside the low carbon jacket. For Japanese, a knife is not so far away from the sword and is often made similarly. Also, as others say, it have to have roundness at the point finger rest for comfort. You can cut the paper with this knife but what about its main purpose? What was made is just a pretty looking kitchen knife which has a shape resemblance to the proper one for the job it can’t do properly. Also, I would add that the shoulders’ joints where the blade meet the tang should not be right angled. Make them round or at least 100-110 degrees, because such angles are the weak points of the blade and it can be easily broken there with enough force applied. When you peel off the fish skin you push on the knife, so it keeps the skin down to the cutting board and separates the flesh from it. That’s why it requires spine flexibility, and the evenly hardened knife with right angled shoulder joints will have a lot of stress and eventually break during this operation.
@@Koss-channelafter the love you put in that knife I totally understand, Enjoy it! However if you ever decide to make a kiritsuke, nakiri or gyoto knife I'm sure to keep checking your shop and video of course. Love the great work man, keep it up!
I just started watching video's on knife making. I get so confused. The first grind I assume is getting that bevel in the middle of the blade on the side you sharpen. Do you put another bevel on the same edge that you sharpen?
@@robertm.9433You can put even another bevel on the cutting edge, that‘s usually referred to as a secondary bevel or a micro bevel - in my own experience though, it doesn‘t add all that much to the knives peformance.
great project. I made one out of 5160 4-5 yrs ago. it is by far the sharpest kitchen knife I own. I'm a little scared to use it. if you are going for a traditional single bevel edge then you should sharpen only on the bevel side until a burr forms on the flat side and then do a few light passes on the flat side just to remove the burr
@top RAHmen wow you really suck at motivating people 😂 you don't really need all the tools. There are lots of knifemakers here in CZ, many od them do it only as a hobby, and all they have is a belt grinder, drill and angle grinder (all cheap and basic). For example just take a look at "mhlinak" here on youtube, he makes folding knives as a hobby on his balcony with only these tools 🙂
I'd love to see the performance if you were able to make a k-tip gyuto based on the same template. It's essentially the same shape, but the grind on the blade is much shallower and it's ground on both sides like a standard western knife. I bet it would just fall through food, not like the kiritsuke doesn't already, but it behaves itself a bit better with hard, dense food like apples and potatoes.
@@adventurefocus5319 it’s not a true single bevel, if you look at how they are made the backside is almost hollowed out . When properly sharpened only the edges touch the stone
In the beginning of the video he shown the plate... You might have noticed 3 things written... One is the size of plate, second thing N690 which means it's an alloy steel with chromium, vanadium & cobalt which is used for making knives... The third thing written was 60 HRC... That means the hardness of the metal in Rockwell Hardness unit... 60 HRc is quite hard so it doesn't need quenching...
@@valentinorossi2444 hmmm...after grinding/mechining proces, what the hardness still 60hrc? But.. Knive maker usually showing this point..'couse it will know us,what media use to quench.. But.. If the proces can keep the hardness, its ok..
@@ksatriahutara5050 since N690 is a stainless steel its a lot harder to harden. It needs to be in stainless foil to not have the carbon in the steel burn outta there, because you need to harden in at 1100C° and you need to cool it to minus 50 or something after as well and do the usual tempering at 200 or so degrees to get the max out of the steel. heattreat on a non stainless knife is much easier and more forgiving thats why.
Classic Elegance + fit, form and function! Nicely done Koss! Gorgeous grain and finish in the wood too. Can see why you used FGHT...tricky to heat treat and why you made it for yourself, but surprised you beveled the flat side. May it serve you well in your lifetime. Thanks Koss, and much thanks for the template!
looks nice do you have templates
here:
drive.google.com/file/d/1j4VUOjV47pkak3ycNgvUykDj5OnMg2qn/view?usp=sharing
@@Koss-channel Thanks I going to go and make one now
@@Koss-channel awesome but what about hardening???
@@goodboy-ry8cf If you look at the bar at the beginning, it says it is 60HRC, so I believe this billet is pre-hardened.
Harga berapa?
Sometimes this is just what I need. A nice video, doesn't matter if from Koss or from TysyTube but a simple video where stuff is created or repaired. No voice just the process and it's sound. And sometimes I just want to grab a coffee and walk into my own little workshop and just start doing what they do. It's a beautiful hobby
plot twist: there are lots of unfinished project in the workshop that it creates some sort of traumatic feels every time you walk into it 😂😂
agreed. it's an antidote to all the craziness in our world
The wood on that handle is gorgeous.
I couldn't agree with you more
I’m pretty sure it’s some kind of resin art
Its a piece of 2x4 from lowes
@@clintlangley5562
I thinks it's just a stabilized burl. Doesn't really act like resin, plus I don't think you can draw on resin with a pencil. May be wrong though
٢٢
One of my favorites so far. Absolutely beautiful... I wish I had your skill/patience/tools/materials/etc.
I know that many people have said this already but there’s not only the shape which determines the knife but also, a purpose. The reason why those knifes look like that have this exact shape, a single bevel and no secondary bevel is that they are used for three things only: to peel off the skin from the fish, to cut sashimi and to make fish wraps for sushi rolls. These operations are made with the knife lying flat on the unbevelled side and you make only one cut which should be perfect. For that you need the proper bevel angle on the edge of the blade. Otherwise, you’ll tear the soft fish meat.
The perfect knife for that should be made out of the layered steel with enough flexibility on the spine and really hard edge. It means you have to make a hamon when you quench it, or even forge weld the high carbon core inside the low carbon jacket. For Japanese, a knife is not so far away from the sword and is often made similarly. Also, as others say, it have to have roundness at the point finger rest for comfort. You can cut the paper with this knife but what about its main purpose? What was made is just a pretty looking kitchen knife which has a shape resemblance to the proper one for the job it can’t do properly.
Also, I would add that the shoulders’ joints where the blade meet the tang should not be right angled. Make them round or at least 100-110 degrees, because such angles are the weak points of the blade and it can be easily broken there with enough force applied. When you peel off the fish skin you push on the knife, so it keeps the skin down to the cutting board and separates the flesh from it. That’s why it requires spine flexibility, and the evenly hardened knife with right angled shoulder joints will have a lot of stress and eventually break during this operation.
One of the few good youtube channel
Gotta love this man with a plan
Love the handle..
Looks gorgeous.
Great knife making video.
Knife process is metal wise great to learn.
That's an amazing knife
Great job and craftsmanship. Health to your hands master 👏👍🙌
Thats beautiful knife love the handle pattern texture.
I'm sure to keep an eye out for this beast of a knife in your shop!
this knife is not for sale, I made it for myself =)
@@Koss-channelafter the love you put in that knife I totally understand, Enjoy it!
However if you ever decide to make a kiritsuke, nakiri or gyoto knife I'm sure to keep checking your shop and video of course.
Love the great work man, keep it up!
It looks sharp, clean, and quality. It’s a masterpiece.
Extremely beautiful piece of work. Really nice 👍
I do not make Urasuki also. When Japanese makes knife, he makes it always with full convex bevel. No secondary bevel.
I just started watching video's on knife making. I get so confused. The first grind I assume is getting that bevel in the middle of the blade on the side you sharpen. Do you put another bevel on the same edge that you sharpen?
@@robertm.9433You can put even another bevel on the cutting edge, that‘s usually referred to as a secondary bevel or a micro bevel - in my own experience though, it doesn‘t add all that much to the knives peformance.
A really beautiful knife. And the handle is really beautiful and looks so good on the knife. Great work!!
Superbly Amazing...
Absolutely amazing result! Beautiful 🔪
Thats a such a beautiful Japanese chef knife right there i would buy one
This. Is. Art!
By far two of my favorite metal artists if I may use the word. Slavik rely and Kiss! Absolutely genius people with astounding skills.
Lovely work
That handle is stealing the show
great project. I made one out of 5160 4-5 yrs ago. it is by far the sharpest kitchen knife I own. I'm a little scared to use it. if you are going for a traditional single bevel edge then you should sharpen only on the bevel side until a burr forms on the flat side and then do a few light passes on the flat side just to remove the burr
All these comments, from these people... I found yours and one others, " the most intelligible" kudos to education.
I love this channel. I wish to learn how to make knifes myself.
Very nice look good
Beautiful work 👍
Great as always! Did you end up using the knife in your daily cooking?
Wow really nice!
Gorgeous
What a beautiful knife ❤
Love the handle
Uma ferramenta fantástica assistir faz vc achar fácil porém e preciso talento além claro das ferramentas corretas parabéns ficou muito linda
Fantastic knife
Hello Koss beautiful knife
What a beautiful knife
Great content!
Work of art
Bu zamana kadar gördüğüm en güzel bıçak bu
Helal olsun emeğine sağlık
Excellent. So many North American makers miss the taper on the wa.
งานเรียบๆแต่สวยงามมาก
Really good ideas and good work.
Great Job, really nice shape of the blade and great steel choice imo👍❤. Handle looks super clean although i prefer darker handle materials.
Kiritsuke goes free with Japaneese Knife
Very good
Awesome, simple, superb
Amazing 👍
That’s beautiful!
WONDERFULLY
Wonderful
Top. Love your work.
I love it god job!
A masterpiece! Greetings from North Italy
Spectacular job my friend 👍🤩🍻
thank you =)
This knife is super sharp
You have a good idea. keep doing bro
Very nicely done
Great job I like it bro
I love that it's a no forge, no heat treat build.... Such a beautiful yet simple design and I love it¡!
Pure knifemaking.
Nice 👍
Awesome
Beautiful kitchen knife with good steel . Btw look like you have new equipment - belt grinder and polishing machine - few words for them ?!
That’s one heck of a beautiful knife right there I would love to have one of those 💯💯
incredibly noble and beautiful. Very good work !!!!
Beautiful knife
Love the handle!! Great work.
I see these, then I wanna do it. Then I realize that I’m not amazing or practiced like you😂😂
@top RAHmen you can make the same with a file and an anglegrinder. No need for the super expensive tools.
@top RAHmen wow you really suck at motivating people 😂 you don't really need all the tools. There are lots of knifemakers here in CZ, many od them do it only as a hobby, and all they have is a belt grinder, drill and angle grinder (all cheap and basic). For example just take a look at "mhlinak" here on youtube, he makes folding knives as a hobby on his balcony with only these tools 🙂
You'll never be amazing and practiced if you don't say "fuck it" and give it a try.
That machine you had for sanding the bevel seems useful.
Amazing knife 🔪
Великолепный ножь, браво. ❤
I'd love to see the performance if you were able to make a k-tip gyuto based on the same template. It's essentially the same shape, but the grind on the blade is much shallower and it's ground on both sides like a standard western knife. I bet it would just fall through food, not like the kiritsuke doesn't already, but it behaves itself a bit better with hard, dense food like apples and potatoes.
Very nice...
Just awesome...
I want the same now but for left handed ... 😬😀
Very good looking knife!!!
I can picture myself cutting a Thanksgiving turkey with this baby!
Outstanding blade, great looking handle, any chef I know would make a lot other jealous with a set of your knife.
You must not know many “real” Chef’s then… . .the ones I know want only SBK’s, hollow or “S” ground bevels…smh🙄
May I ask why it was not heat treated or tempered? It looks like a beautiful knife!
+1
I love the handle :D great work!
Good👍👍👍
*nice.*
Another great looking knife! I love Japanese style knives!
Have you thought of making a single bevel knife?
Um, this was a single bevel?
@@adventurefocus5319 it’s not a true single bevel, if you look at how they are made the backside is almost hollowed out . When properly sharpened only the edges touch the stone
great !! i love it
When you quenching the knive?
Or you hide it..?
Knive without heat treatment..?
In the beginning of the video he shown the plate... You might have noticed 3 things written... One is the size of plate, second thing N690 which means it's an alloy steel with chromium, vanadium & cobalt which is used for making knives... The third thing written was 60 HRC... That means the hardness of the metal in Rockwell Hardness unit... 60 HRc is quite hard so it doesn't need quenching...
@@valentinorossi2444 hmmm...after grinding/mechining proces, what the hardness still 60hrc?
But..
Knive maker usually showing this point..'couse it will know us,what media use to quench..
But..
If the proces can keep the hardness, its ok..
@@ksatriahutara5050 since N690 is a stainless steel its a lot harder to harden. It needs to be in stainless foil to not have the carbon in the steel burn outta there, because you need to harden in at 1100C° and you need to cool it to minus 50 or something after as well and do the usual tempering at 200 or so degrees to get the max out of the steel. heattreat on a non stainless knife is much easier and more forgiving thats why.
But, every steel need heat treatmen,include this steel and knive maker will do it..
☺
I waz also waiting for heat treat. I am shure that blade waz deatroyed while cutting...
Beautiful
Parabéns por este trabalho fantástico seria maravilhoso se muitas pessoas tivessem acesso
Classic Elegance + fit, form and function! Nicely done Koss! Gorgeous grain and finish in the wood too. Can see why you used FGHT...tricky to heat treat and why you made it for yourself, but surprised you beveled the flat side. May it serve you well in your lifetime. Thanks Koss, and much thanks for the template!
interesting video
No heat treat? Or missed it.
It's a prehardened billet
How many hours did this masterpiece take from you?
いい包丁だね！
片刃で研ぐともっと切れ味が上がりそう。
せっかくの総鋼だから、錆びないようにしなきゃね！🤣🤣
Awesome 👍👍
So if I make weird designed knives/daggers as a request, would you make them? Not very complicated fantasy ones.
I like it
Cool
واوووو روعه ماشاء الله
Exquisite
Artiste
Nice job!!!!