If you want the same knife that appears in this video, here is the link on Isamitsu's website! isamitsu.com/products/kiritsuke?variant=42973488709798

Beautiful, Im glad you enjoy this one man 🤙

@KitchenKnifeGuy

8 ай бұрын

Thanks. More than enjoy. It just feels sooo right in my hands. Performance is nuts. What a looker too.

Amazing knife enjoy!

@KitchenKnifeGuy

8 ай бұрын

Oh I am.

Thats a really nice looking blade !!! Given its large r size, how is it working with smaller veg , like cherry tomatoes and small peppers?

@KitchenKnifeGuy

8 ай бұрын

Honestly really well. The heft just plows through. You saw the tomato footage. Super easy to deal with. Peppers same thing no issues. Especially since there’s lots of belly curvature midway through, you can use the back fifty percent for most of everything. Front for precision and pull slicing. Really close to being my number 1.

I understand the hakata disclaimer at the beginning, definitely getting those vibes from that blade shape. But who cares what its called, just go with sexy. That is a really nice knife my man. Their handle game is on point, the shape, the two tone... lovely. Congrats man, glad you enjoy your new piece. I may eventually have to find room for an Isamitsu in my collection.

@KitchenKnifeGuy

8 ай бұрын

I couldn't agree more my man. It IS a sexy knife and that's the end of it. I just try to get my own back and save trolls the time of day but keeping their opinions to themselves since clearly lots of people can comment on the shape. Isamitsu is their own brand and as far as I'm concerned, they can do whatever they'd like. I'm SUPER happy as you know already with this blade. My second from Isamitsu and I have something special on the way I can't wait to show off. I too am a HUUUGE fan of the two tone handles. And shape. Everything really. A little hand polish and spine and choil will be good.

Really cool profile 🔥

@KitchenKnifeGuy

8 ай бұрын

Thanks man. I’m really into it. Just works on so many levels.

I am going to have to look into this maker, I love the finish, really tall profile too, is that tip nice and thin? Does the cladding have some lacquer coating?

@KitchenKnifeGuy

5 ай бұрын

Tip is very thin. No lacquer. I really don’t like knives with lacquer. That’s a big style of knives from the Tosa region typically.

Does the edge finish sound a little loud? or is that just me. I know white one can be fairly grabby (denkas being stupid grabby), so i'm super curious as to how they finish the koba with the customer in mind!

@KitchenKnifeGuy

8 ай бұрын

That is a great question, about the 'loudness' of the blade. Hard to tell really, because of course for the food demo segments, I try to make sure the audio is clear and you 'hear' the knife in action. That of course means I bring levels up to create that ASMR feel but it becomes difficult to then discern if it is loud, or loud relative to what you are expecting. I am also using two totally different boards, rubber and wood. Kitchen has echo, etc. I can tell you I put a koba on myself given how thin the edge was. Put a koba on as I typically do with my Takeda Jnat. Just a few light passes.

Is it a mono handle when it's 2 pieces? Many also call Konosukes Khii handles mono handles, but they are 2 pieces glued together off center lengthwise.

@robsonez

8 ай бұрын

I feel like mono was referring to timber choice.

@robsonez

8 ай бұрын

Also, I am actually currently replacing a handle that has split along that join that you are talking about. It works but may not be an ideal construction for smaller handles

@KitchenKnifeGuy

8 ай бұрын

Yea sorry I should have been more precise there. I was referring to as @robsonez said wood choice. I could have been more specific there.

@KitchenKnifeGuy

8 ай бұрын

Split due to?

@Masterfighterx

8 ай бұрын

@@robsonez Khii handle?

Hey Franco, I have general question about wa-handled knives: Do you think there is any purpose to having a blade-heavy knife, or, is that just the way it is with that type of handle? I suspect maybe there's a design reasoning behind it, that I'm not aware of. I'm used to the more overall balanced feel. I recently got a my first wa-handled knife (after admiring them from a distance for a long time). I'm curious what insight you may have on this topic. Thanks!

@KitchenKnifeGuy

7 ай бұрын

Man that is a great question. I'll try to not get into the weeds too much. To simplify and share my opinion. Let's pretend there were only two types of knives, full tang German with yo handle and Japanese partial tang with wa handle. The handle is meant to hold the knife and to balance the knife. A knife that is too blade heavy isn't comfortable to hold in the long run, and one that is too handle heavy doesn't benefit cutting performance in a way as it drives energy away from the point of contact. So if handles are meant to be held and provide balance, say in the case of Japanese knives towards the pinch grip for most, then what has changed? What has changed now in my opinion is that people convert their knives from yo to wa, get handles made without sending a knife in, buy a handle for a knife without checking the weight. So NOW, handles don't always balance the knife. Sometimes they are too long or short for the weight of the knife. But people like it visually and in the end, as long as the difference isn't toooo pronounced, it doesn't really affect the performance. That helpful? I can dig deeper haha

@Leitz_kraft

7 ай бұрын

@@KitchenKnifeGuy ok, interesting, ...well, I got a brand new nakiri that was never converted from a western handle... Maybe Japanese knife culture tends to pinch-grip further out from the handle?? In this video, you mentioned that "the balance point is quite a bit in front of the pinch grip" so its somewhat blade heavy. That seems similar to the balance point on my new nakiri. So is that basically the normal pinch grip area for wa-handled knives with larger blades? They kind of push the boundaries of an acceptable knife balance point?

@KitchenKnifeGuy

7 ай бұрын

@andrewleitzke7376 who is the maker of your nakiri? There is no set rule that smiths need to follow. Some people prefer front heavy blades. That’s why in this virtual culture it is difficult to know if you’ll like a knife as we order it online. Also the same reason I show on screen where the balance point is so someone can decide if the blade is right for them. Comfort ends up being personal. So maybe in your hands it feels a little strange. Give it some time. If you don’t get used to it you may prefer knives balanced at the pinch grip.

@Leitz_kraft

7 ай бұрын

@@KitchenKnifeGuy It's the Tsunehisa AUS10 Hammered Damascus Nakiri... Its a beautiful knife. I just hesitated before actually using it because it felt a little strange in my hand. ..In my ideal world, there would be a place near me, where I could actually hold a variety of knives before making a purchase. ...I like to get a feel for the tactile character of a knife. (I can tell you nerd-out in this way, too.)

@KitchenKnifeGuy

7 ай бұрын

Oh I get you indeed. Not many people dive into the details. But in my opinion, the details are important. Case in point, the Yu Kurosaki sujihiki I dreamed of for years. Finally got it, and just didn't feel right in hand, had to get rid of it. Hope your new knife grows on you. kzread.info/dash/bejne/qYZp1aefncecm7w.html @@Leitz_kraft

Looks really awesome! I bought a nigara hamono vg10 kiritsuke recently and it has a much flatter profile. I feel like the isamitsu would have been a better consideration because I love the curve of the profile

@KitchenKnifeGuy

8 ай бұрын

I’m coucou bananas for the profile. Finding it insanely versatile. That being said, if your knife is barely used or new, pain in the butt but you can always sell it.

@danielphilips6875

8 ай бұрын

True. I'm probably just going to try to get used to it. Lol

@KitchenKnifeGuy

8 ай бұрын

I believe. If anything in this sickness we have called knife addiction, it gives you another reason to get another haha@@danielphilips6875

@KitchenKnifeGuy

8 ай бұрын

🫎