latest updates and content burrfection.com/ my trusted knife store bur.re

@VicinalElk44104

2 жыл бұрын

Hey sir, what is the difference between the yoshihiro mizu Maki gyuto and the aogami one? I bought the "non-aogami" version from Amazon and was wondering if there was a difference, or if maybe the listing name was just wrong, or what.

@ottobormann

2 жыл бұрын

All this is nice, I also have my knives sets. What I don’t get is why do you need so many. I mean I also have more than I can use in a day… which is maybe wrong since the steel industry is highly pollutant: they send tons of CO2 to the atmosphere daily. And I am also concerned about climate change so I think I have enough knives to pass to my children and the quality so good they can go down for generations.

When I was 15 years old a butcher show me how to sharpen a knife. Many years later, I decovered someone who changed everything I knew (For the better) Thanks Ryky

Thank you for this! I'm starting to get more into cooking and your channel is an essential!

@Burrfection

3 жыл бұрын

thanks friend!

Sense I have been a Patreon member and a subscriber of this channel for several years now, I have absolutely been blown away by the generosity from Ryky! I am just truly thankful Ryky bequeaths his plethora knowledge for absolutely free.

@Burrfection

3 жыл бұрын

Wow, thank you!

I just got one of the Yoshimi Kato’s with a nashihi finish from you and I couldn’t be happier, highly recommend!

@Burrfection

3 жыл бұрын

yes! glad i'm not lying.

@coreynageleisen538

3 жыл бұрын

Likewise! Love that blade

I've just ordered the Kato AS 210 Gyuto Nashiji finish. Should be with me on Monday, can't wait. A really nice looking and nicely spec'ed knife, definitely my pick from the 2020 Gyutos on paper, looking forward to see how it performs.

Great review, glad I watched.

I love my Kagekiyo. Such an amazing, simple elegance with a great cutting profile.

@Burrfection

3 жыл бұрын

will look into it

@joelluder8549

3 жыл бұрын

Burrfection that would be amazing. I own the white steel wa petty and am looking into the blue steel wa sujihiki. I d love to see your opinion on these knives.

Just got a 210 mm Moritaka kiritsuke from you yesterday. Beautiful, light, and razor sharp!

@Burrfection

3 жыл бұрын

Good choice!

Bought the Moritaka 210 AS from you, it’s an amazing cutter!

Picked up the Kato 240 gyoto with black damascus and desert ironwood handle by sadao. Its an absolute masterpiece that will be at the top of my collection used sparingly for special occasions.

@Burrfection

3 жыл бұрын

awesome!

I like that this channel introduces brands I would have never heard of. Looks like my next one will be moritaka.

@Burrfection

3 жыл бұрын

I have the 240mm as a daily driver. Love it

@alexandremoura8992

3 жыл бұрын

I had one of 210mm and AS. It’s a very good knife and I suggest a special , with cladded inox. The usual is soft iron and get rust easily.

I bought a Takeshi Saji bunka because of the look, material spec, and finish. I was shocked at how great it was. It quickly became one of my favorites even though I've only used gyuutos prior to that.

@Burrfection

2 жыл бұрын

Yes!

i have an Anryu bunka with the same finish - so elegant, I just like looking at it.

@Burrfection

3 жыл бұрын

lucky! love the finish....

@anirbanghosh7183

3 жыл бұрын

Same here. Have the same bunka and petty and man I love those knives. One of the best out there. Am getting the white#2 santoku next week!

Thank you and Love your videos. Have you ever used any Murray Carter knives? Would love to see a review if not custom even the spyderco collab.

I have two Tanaka San blue #2 chef knives. And im here to tell you. I absolutely love his knives. They are both 165mm one is high carbon Damascus the other is the stainless / high carbon knives. I can't say enough good things about them

Great if you could add sub-titles not for your American English, but for the names of the knives and makers, which to we newbies don't spell like they sound. Your delivery is rapid, and though you know your stuff and know what you mean, it is hard to understand. Would like a guide to steels, number of layers etc. Back to basics for those that are just curious and starting out.

@3spressoShot

2 жыл бұрын

look at the timeline it says the names of what he's currently talking about.

Hi Ryky, amazing choice of knifes. Can you give a list with the names of the artisans / manufacturers and product names in the comments. Please!

LOVE your videos! Love. I'd love to see a video about heel height of chef knives. We oldsters tend to wack our enlarged, arthritic finger joints on the cutting board. Websites never seem to have that information.

@Burrfection

3 жыл бұрын

when i do individual reviews, i discuss all specs including height. welcome.

i really enjoy your videos , i purchased a Suehiro Debado MD-100 and i love it . Do you have any plans to review the Suehiro Debado S-Series Sharpening stones? i only just became aware of that model line in the Debado family recently and not seen any videos for it.

Hey there, I'm about to buy my second SG2 gyuto (so far I've got Yoshimi Kato SG2 and I'm in love with it) and I'm wondering which one to pick - Sukenari SG-2 gyuto or Yu Kurosaki Senko SG2 gyuto. Sukenari is a bit cheaper, has (imo) better, minimalist look but blade is thicker than in Kurosaki (2mm vs 2.5mm) - I usually prefer thinner blades. Aditionally Yu Kurosaki "brand" seems more um reliable to me? I'm going to use this knife for cutting sushi rolls mostly. I'd be grateful for any word of advice from you!

Gorgeous knives.

I feel like I've learned a lot thanks to your videos!! But I have a question for you . . . do you carry any other knives? Thanks to your help I'm getting pretty decent at sharpening kitchen knives but when I try to sharpen some of my pocket knives my edge is not nearly so sharp!!

Me and the gf just ordered a Moritaka Hamono Aogami #2 Santoku 170mm so excited!!!

@Burrfection

3 жыл бұрын

nice....

Just picked up the 240mm Moritaka from your store. Any good ideas on a case or matching saya?

I have the same Anryu model like yours with the hammered finish. Sharp as hell.

@Burrfection

2 жыл бұрын

Yes!

What would you go with for first time high end knife between the Kramer and the Anryu Aogami?

All the beautiful knives really top of the top awesome i like it 👍🏻

@Burrfection

3 жыл бұрын

Glad you like them!

I love the reviews! Thank you. Would it be possible to add an on-screen caption for each knife as you review it? As a non-Japanese speaker, it would help me to see the name in print. Thanks again.

@Burrfection

3 жыл бұрын

they are all linked in description, but will try to do that for future videos

Hi Ryky, have you ever tried any of the Masakage knives? What do you think of them?

@Burrfection If you had to recommend different brands/blacksmiths who would you pick? Just a few works, please and thank you!

Hi, Ryky do you know about takamura hamono knife? I would like to buy the Hana version but i Don't know if it's good and i can't find a lot if review about those knifes . thank you.

My 240mm Moritaka Hamono Aogami #2 Sujihiki arrives in two days! I’m really looking forward to it.😍

@Burrfection

3 жыл бұрын

Hope you enjoy it!

@Mmagus

3 жыл бұрын

Thanks, it’s for my birthday so my wife might torment me till the 17th🤣.

I've watched dozens of videos (especially yours) about knives in the last couple of days and finally decided to get the Yaxell Mon 8" gyuto. Turns out not a single company ships this to germany. Guess I'll have to keep looking!

@Burrfection

3 жыл бұрын

sorry to hear that. have a look around and see if you see something you like. store.burrfection.com/ we ship worldwide and free for orders over $150

I was looking at Whetstones and I noticed on your website you state in the description King 1000 suitable for Rockwell Hardness up to 62 so what should you utilize with knives above that because I have a couple 64 rated knives?

Hi Ryky, I really like the Takeshi Saji R2/SG2 Black Damascus Kiritsuke Gyuto with White Ebony Buffalo Horn Handle. Gorgeous knife! I would like to know how delicate an R2/SG2 is compared to classic carbon steel like White #1 or Blue #2. As is said - i like the matt finish but sure how prone to chipping this steel type is? I recognize that the artisans prefer R2/SG2. But I have no experience with pm steel. So I am not sure it I should like the steel and if my whetstones would work with it?

Wich kiritsuke do you recommend (maximum 300 euros)? Wich Anryu Knife do you recommend? From the ones available. Cheers!!!

Which knife would be best for general cooking. I use alot of butternut squash and sweet potato which can be difficult to get through. I'd like a knife thst is extremely sharp and doesn't require much sharpening.

This channel just makes me want to blow all my money on knives..... Dangerous, but I like it!

@Burrfection

3 жыл бұрын

don't blow all of it in one place

I freaking love kurosaki knives. the turquoise fujin line is nuts

@Burrfection

2 жыл бұрын

I agree

what is your opinion on the sakai takayuki vg-10 33 layer 210mm knife for a first time buyer?

Thank you.

Hello. I am looking for a durable sharp japanese knife I can use in a restaurant everyday kitchen. What do you recommend. My Yoshihiro could not take it.

@burrfection have you ever heard of a tried Famcüte knives? Stumbled across them on Amazon when look at decent chef’s knives on a budget while getting educated on cooking since my brother is a professional chef and was going to train me this summer so I wanted to have a decent gyuto style knife setup. Didn’t know wether to try them or Nexus as they are roughly in the same pricing range. Big difference being the Famcüte has a octagon wooden handle and is HRC 60-62 unlike Nexus at 63 HRC. Appreciate your input. I’ve been a collector and lover of traditional Japanese Katana/History after being turned onto Japanese history when playing a game in my childhood called “Lords of the Rising Sun” on a PcEngine my brother got me when my brother was stationed in Japan for a while in the army. Anyways I’m curious to find out your input if you have opinions on Famcüte or if Nexus would be a better route to go until I’m experienced enough to use/handle more expensive cutlery like Shun without causing a lot of the hishaps to blades that I’ve seen from the knives you get in on your channel. Thank you!

Hi Ryky, have you done any reviews on a ZDP steel knfife?

Wondering why you did'nt pick either the Masamoto KS or WS Gyutos? Are they overrated or? Maybe you could share your opinion on that, I ask as I am looking for a Gyuto in the 500-600 Dollar range and the Masamoto has caught my eye.

Can you got a Yoshikazu Ikeda knives and do a review of them? I really want to know the detail review about Yoshikazu Ikeda knives. Thank you ryky

What would be the perfect knife as a replacment for my 6 inch Wusthoff Classic chefs knife ? My kitchen is not so big and i don't like knives to be that big.... BTW, I live in the netherlands

Hi, Ryky! I was hesitant to get into sharpening because I thought it would be too hard to learn on my own without someone watching and teaching me. Because of your enthusiasm, I went ahead and bought a sharpening kit from the Burrfection store, and it turns out that after watching tons of your sharpening videos, I was able to get a burr very quickly, and now, all of the knives I own are razor sharp! I am interested in getting a good pair of kitchen shears. Do you have any recommendations? Many of the big knife manufacturers make shears (Shun, Enzo, Yoshihiro, Tojiro, Nexus, ...) but they don't advertise what sort of steel they are using, and it is hard to tell the quality because the description is limited. What do you think? If they are not serrated, are pull-apart shears hard to sharpen? Thanks!

@adamwhiteson6866

2 жыл бұрын

Scissors are easy to sharpen, especially if you can separate the blades.

Waiting for Takeshi Saji Kiritsuke review, I am really interested in buying one but i haven't found a review online.

Do you know if any knife makers use Ion Nitriding? It give a very thin layer of HRC71

Ryky, PLEASE include some budget knives, anything below, or at $100. I checked all of your links to the knives at your store, and nothing from the top 5 hits below $200. I remember that you said that nothing above $300 was not worth it, and I am glad that you're enjoying the finer things in life, but dear Lord, a lot of us are on a budget. Don't let us down

@J0lker

3 жыл бұрын

Yes please some budget friendly knives list would be amazing! LIke best under 100, then 100-200/300 etc :) Thank you!

@RobbieT015

3 жыл бұрын

100 or less.... you wont have a Japanese kitchen knife for that money.

@Slival_

3 жыл бұрын

@scott auvil been using this at work, great budget knife. Works well for beef tartare and crudo I've found :)

@dmitris77

2 жыл бұрын

If you want a high quality Japanese knife, wait and save. You want handcrafted Japanese steel for under $100?! It’s not happening. Some things are worth waiting (and saving) for.

@GodleyX

2 жыл бұрын

Hey guys, I am knew to cooking knives. What is so great about japanese knives? I have this lame knife set and I only use the chef knife basically. So I am looking for youtube channels that talk about knives, and help me find a great every day chef knife so I can throw away what I have

Hi can you tell us your opinion about "muji" knives? I know that its a cheap knife, but this is the only option we left out in India for japanese knives.

Have a Yoshihiro Mt. Fuji. Stunning work of perfection. There are few knives in the world that top it.

@Burrfection

3 жыл бұрын

hmmm.... i have some coming.....

have you had any hands on experience with shigeki tanaka knifes?

glad you decided to keep the kurosaki kiritsuke, that one's just too special :D also FYI, the "Jin" in "Fujin" is pronounced like "Gin", the beverage (means Wind God) :D

@Burrfection

3 жыл бұрын

Thanks for the info!

@Bigeazy117182

3 жыл бұрын

I’ve loved that knife since I saw the unboxing video. Definitely on my wish list. Simply beautiful.

Please give us your thoughts on Takeda knives. Thank you.

I'm looking for the best longer kiritsuke at a longer length, 9" or more for around or under $200. Any suggestions? Thank you

@Burrfection

21 күн бұрын

you cannot go wrong with a Nigara burrfectionstore.com/products/nigara-vg10-tsuchime-damascus-kiritsuke-gyuto?variant=44719636480219

I bought a few Yaxell Dragon knives after watching your channel, then a few of the Sakai Takayuki's from your launch edition. Have to say that I love them all. The Yaxell BD1N steel knives have really held up well from the beating I've given them over the past few years. Time will tell on the Takayukis. Just had one question. I've noticed that there aren't any other Japanese manufacturers using that BD1N steel. Is there a reason for this? Too expensive (cause they have to import it)? Hard to obtain? Difficult to work with? The edge retention, low maintenance, and resilience of the BD1N knives is definitely impressive. I just wish there were other options from other Japanese manufacturers.

@Burrfection

3 жыл бұрын

thank you for supporting what i do. bd1n is not widely used in Japan because most of the artisans there like to use Japanese steel. the only time bd1n is used is when a brand, like Dragon, requires it to be used for a specific line of knives.

Hi Ryky, have you come across with knife maker name Takeda Hamono, they make knife mainly from aogami supersteel, would love if you could review one of his knife.

Awesome!

@Burrfection

3 жыл бұрын

Thank you! Cheers!

Hello I need advice on choosing SG2 western style handle (+maintenance free material), flat blade (no rocking), 50/50 edge santoku around 17cm.

@Burrfection

3 жыл бұрын

Look around store.burrfection.com/collections/santoku

Hello, I would like to acquire a TAKESHI SAJI in R2 steel. What do you think of this craftsman knowing that apparently you don't have one in your collection, thank you.

The pattern on the blade of the third knife, when held properly (2:09), looks like a rainshower over the ocean. When the angle is off, it just looks scratched.

I am just wondering what is the best angle to sharpen a knife ?

Can you review Yoshimi Kato AS?

Just got a Bradford M390 8'' chefs knife.

kagekiyo knives are the epitome of excellence. I have the white #2 kirtsuke. The blue #1 line is much more pricey but I am sure they are worth the money. The craftsmanship is like nothing I’ve ever seen

Have you ever tried out Route 83 they make very nice handcrafted knives.

What do you think about mr.Itou knives?

Hey Ryky, I recently got into the japanese knife world and want to buy my very first one. I watched like all your videos and know you love your gyutos but for my first knife I desperatly need your opinion on my first choice which is a santoku. 170mm santoku TANGANRYU Premium series from ryusen (maple series). I think they do a very good job and still do mostly everything by hand which I appreciate a lot. I want the knife to tell a story. What do you say? Maybe you have some advice? :) Would you consider doing more reviews on santoku and nakiri in the future? Love your videos

@yellowusbrickus4821

3 жыл бұрын

not ryky but generally people recommend getting a gyuto first instead of a santoku as gyutos are slightly more versatile. Santokus tend to have a bit of a less aggressive geometry so thats one of the selling points over gyutos. Some knives you should check out are Masakage yuki / mizu gyuto, ashi hamono/ginga knives or shibata knives among other brands, these are reliable makers though. If you want something to tell a story consider getting a carbon steel knife or a custom handle. I'm personally waiting on a shibata kotetsu R2 gyuto to arrive. Hope this helps some :)

Hi Ryky, I notice some of the layers or cladding reaches near the cutting edge. With continued use and sharpening, if the layers reach the edge, will it change the performance or sharpening of the cutting edge?Thank you for all of the your informational and entertaining videos. Gil

@Burrfection

3 жыл бұрын

yes, but the layering is microns thick, and shouldn't affect sharpening/edge performance

@johan96lange

3 жыл бұрын

if the clad is so close to the edge, i think you need to thin the knives.

Do you have a guide on how to keep a patina on your channel? Could anyone tell me the name or give me the link please?

What do you think about takayuki iwai? I ve a super clad kurouchi santoku (165 mm) and i think it is the best knife i ve ever touched!!!

@Burrfection

3 жыл бұрын

love them.

On some of the knives there looks like a gap in the handle like on the Masamoto KS. How is the handle attached and is there a risk it will wiggle loose? Even if the knife will last longer than my lifetime, it would be nice to be able to replace the handle in the future, on the Miyabi 5000 MCD it looks impossible to replace a handle that has had water damage.

@Burrfection

3 жыл бұрын

that is called "machi". part of the the design. the tang is usually sealed off once inserted, so water damage is unlikely

@captainawasome8985

3 жыл бұрын

@@Burrfection Is there any worries the blade will wiggle loose or is it secured in some way on the Masamoto?

@johan96lange

3 жыл бұрын

CaptainAwasome almost all handles(not all) have epoxy or glue that expand around the tang of the knife. Making the handle sit super hard. Only way to remove those handles is to heat them until the glue melts. Handles without any glue or epoxy is often made to fit a particular knife, so they are just the right size and sits nice aswell. But have a risk of getting water inside the handle. The small gap(Machi) is often there because it makes a change of handle easier. But tbh I wouldn’t worry to much how the handle is attached. And the gap(machi) is also left in some cases just for style and tradition of japanese knife making.

When watching your videos with headphones, there's a very low hum. Can I suggest running your audio through a tool like auphonic? It helps with normalizing audio levels and clearing up hum/background noise. I use it on videos I upload for a channel I edit for.

@Burrfection

3 жыл бұрын

thanks for the tip! it's the building AC

@meikgeik

3 жыл бұрын

@@Burrfection Yeah, that'll do it. We use a lavalier mic for 99% of our videos because we can't escape the background noise of the urban environment we're in. Auphonic does a pretty good job getting rid of the rest, and it's free if you use less than 2 hours a month.

Please review: Konesuki, Tanaka, Takeda. I am looking for the ultimate sharpness. Zero grinds

@levmatta

3 жыл бұрын

Or is it Honesuki?

Watch several videos, enjoyed very much, professional and elegant. I am planning to buy a Japanese knife and stones. Please let me know the auction information (site, times,....). Thanks

Do a updated version pls

Hey brotha! Thanks for the great videos 👍. I'm left-handed and am looking for a good kiritsuke or Japanese style chef knife, without braking the bank. I'm thinking between $200-300 per knife. Are Enso's still a good knife? The only Japanese knife I have is a Shun Brisket slicer, which is not left-handed, I believe, but still works beautifully. And was an awesome Christmas present 😁. All my other knives are European or ceramic Kyocera knives. I was a sous chef (in catering) for 13yrs b4 I hurt my back. I finally had disc replacement surgery July of last year, and am looking to get back into the game (it's been 11yrs). Never completely left bc I always cook at home, and help out friend's restaurants in need. Cooking is my passion. My faves are sushi, Central Texas bbq, and Mexican. What are your thoughts on ceramic knives, or, ceramic vs Japanese knives? Do you have a video on that? Anyway, sorry this was so long. Keep up the great work ✌️

@Burrfection

3 жыл бұрын

tojiro dp for value. moritaka for best bang for buck store.burrfection.com/collections/kiritsuke have not done ceramic video yet..... maybe it is time

@kingdayvid

3 жыл бұрын

@@Burrfection thanks!

I bought a Santoku, mid size does the job for my kitchen.

Really cool to see everything, one quick question, what ever happened to the Masamoto KS killer series?

@Burrfection

3 жыл бұрын

good question. i don't know! will have to revive that series

Anryu knives are slept on

That knife with the blue hande is the most beautiful knife I have ever seen. Is there anything else out there that is similar with a blue handle like that ? It is stunning but I can not find anything along the same lines.

@Burrfection

3 жыл бұрын

it's a Kurosaki store.burrfection.com/

@christianh1171

3 жыл бұрын

Material: The handle material is reconstituted turquoise, i.e. ~80% turquoise and ~20% resin. This category of handle material is often called a gemstone composite. TruStone over at rtresearch.com makes a lot of the material for e.g. knives and pens and have a lot of options in terms of color, webbing, etc. Probably the best place to start. It's not that hard to machine, so a custom maker will probably be willing to make one if you ask. You could also look into rehandling a Japanese knife with a custom wa handle. Other materials you might want to look into include: dyed stabilized burl, hybrid stabilized wood, and honeycomb resins like C-Tek. Makers: Mr. Itou (裕翠工房) is another Japanese maker who uses a lot of this material. Ikigai in the US seem to use this material quite a lot as well. Never used their products, so this is not meant as an endorsement.

The Moritaka Looks very very similar in a lot of ways to my Zakuri Gyuto I got from jknifeimports.... Its got me wondering if its just a popular style and metal choice or if they are related at all

@Burrfection

3 жыл бұрын

not related at all. Moritaka is a bit beyond Zakuri....

To respect the knife and not miss spell its name I would say the one shown at 4 minutes I like the most.. It has the daily driver look.. Not to to disrespect it's looks either though it is beautiful as well

question: how do you fix scratches on the surface of a knife?

@tom.northshore

3 жыл бұрын

Lots of time, lots

@jackwu9146

3 жыл бұрын

@@tom.northshore What to use to fix the scratches?

@tom.northshore

3 жыл бұрын

@@jackwu9146 There is very little you can do to fix them if you have a mirror finish blade unless you tale off part of the bevel. I have a few scratches on my Kurosaki but I don't dare try to fix it and mess up that expensive of a knife. If I were you, I would try to grind down a bit of the edge to remove as many scratches as possible. You will probably only need to take a few mms of the edge if that much at all. Just remember to grind at the correct angle and keep water cycling on top of your stone (to prevent scratches) and you should be just fine! Thank you for responding!

I wonder why Masamoto knives didn't make it? Thanks

🤤 I want!

Anyone heard or used haoye knives? A review of the knife would be fantastic...

Especially the name of the maker of the last knife you presented?

these are all so pretty knifes. Wish i could afford at least one of them instead of my ikea knife haha

Thank you so much for this. it helps a lot. Sorry about my VV it dosnt vvork on my PC. VVell, vvhere can i get those knives, i live in Denmark, and here vve only got brands like Kai shun, Miyabe, Satake, Samura, Tojiro, Yaxell and Tamahagane. So vvhere to buy knives, like those ones, and sometimes i think it vvould help a lot of people ( like me ) if you had put on some vvritings, like names, steel lype ect, on youre videos. I love vvhat you are doing and youre videos :) I love cooking and love japanese food. I am half japanese and half danish, but born in Kobe Japan. My interest in Japanese knives, came from my mother, vvho vvas Japanese, and used Mac Nakiri, Mac Utility and Tamahagane Santuko. I started helping my mom in the kichen, vvhen i vvas 9, and loved vvatching her use those knives for everything. She died in 2006 after 7 years of sickness. The last 2 years of her life, i cooked for her almost every day, using her 3 knives. The thing is, that i got sick my self, cronic heartdesease, diabetes 2 and kidneys in bad shape, because of the 2 first mentioned deseases. So i am going on pension soon, so i vvill have much time for cooking (Alvvays vvorked a lot, so didnt have time for much cooking) So i need 3 Japanese knives Nakiri, Utility and Santuko or Gyoku, for cooking for the rest of my lige. I am prety poor, so they have to be at 150$ max each. They have to be vvith Japanese traditional handles and sharp and good materials. Could you recomend some knives and vvhere to buy them. It vvould give me a lot of joy and pleasure in the future, to have such 3 to remind me of my mother and her skills in a kichen. She vvas the Best cook EVER and could make like everything of nothing :-) Keep sharing youre visdom. Love from Denmark

Have you ever tried Nigara Hamono's knife? Would be nice to try one :-)

@Burrfection

3 жыл бұрын

check out my Nigara kzread.info/dash/bejne/iWlo28Wimpuxks4.html

@bojam02

3 жыл бұрын

@@Burrfection Oh nice I haven''t seen this video

Just getting involved in making sushi and want a professional knife, cutting board and sharpening stone. Do you recommend any? Want Only Japanese products. Thanks

@Burrfection

2 жыл бұрын

Have a look store.burrfection.com/

@5:10 That pattern is amazing :o

I’ve owned the 240mm Gyuto version of the Kato for 4 years now, (purchased under its other name, the Kanehiro AS), it is truly an excellent workhorse knife.

Thoughts on Huusk knifes?

@AequitasVeritas92

3 жыл бұрын

Pretty sure that's a scam

Hi sir which knife is best for slaughtering bull?

No bob Kramer? I adore my 52100 carbon steel Kramer and find that I grab that over my Japanese knives more often as it is a better all around user that I’m not afraid will chip out on me.

@Burrfection

3 жыл бұрын

kramer carbon is a great knife.

@AntwonDaBusiness

3 жыл бұрын

Burrfection yes I love it!