A knife that doesn't need sharpening is right up there with perpetual motion.

@cjvilleneuve1566

5 жыл бұрын

unless you understand wath is 'perpetual motion'

@the_fungus_

3 жыл бұрын

@@cjvilleneuve1566 Perpetual Motion is basically a ball that will never stop moving. I once heard of another demonstration of one, an attempt at a machine that will perpetually spin forever. It obviously failed, but it was a good example. A knife that needs no sharpening would absolutely be up there with the concept of perpetual motion.

@the_larsonfamily

3 жыл бұрын

Perpetual bullsh*t

@coldenhaulfield5998

3 жыл бұрын

*sharpening

@the_fungus_

3 жыл бұрын

@@coldenhaulfield5998 why?

Having declared my dissatisfaction with this sharpener last night kzread.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.

The video in short: The blade edge is coated in a bunch of VERY hard bits. Bits make it act like a micro-saw. As the knife wears down, the steel is gone and the bits fall off, but a new bunch of bits comes to the new edge, preserving the micro-saw sharpness. Also, If you abuse it too much and it DOES get dull, send it back to them and they'll repair it to be as good as new.

@david-pb4bi

2 жыл бұрын

Won’t the hard bits get into you food when they fall off?

@JK-pe6ft

2 жыл бұрын

@@david-pb4bi I agree. It should kept well away from food.

@ThallesNinja

Жыл бұрын

@@david-pb4bi Yes, the same way the metal of any knife already get into your food when you cut them.

@david-pb4bi

Жыл бұрын

@@ThallesNinja It’s not the same thing, what you are talking about is microscopic.

@ThallesNinja

Жыл бұрын

@@david-pb4bi This is also microscopic. I don't understand what you mean.

A Japanese person saying a jagged cutting edge cuts better is like a German saying soft steel makes better tools.

Japanese are number one, not in knives but they are the best in all their product! I am from Tanzania, a chef & hunter! I use Japanese damascus steel knife, for over 5 years but still looks new. I’ve used knives from Spain & German but all were useless comparing to Sukenari nickel damascus wa Gyuto 240mm. Very durable, very very sharp and easy to sharpen it. Now planning to go all the way from Tanzania to Japan only to purchase knives.

I like how they fucking slowed her voice down and sped it back up to match stuff. It sounded like she slowly decended Into hell, and then turned into a chipmunk. Also wow, that plug at the end tho

@LinksMusic01

6 жыл бұрын

Austin Massey that scared the shit out of me

@user-zu1hi4br4t

6 жыл бұрын

Austin Massey hahaha was thinking the same thing!

@robertlangley258

5 жыл бұрын

......uh, how long you been this stupid? Those two guys in the white suits that have been following you, they just want to talk to you. Please stop running away so they can say “Hi” to you. Please time is of the essence!

but the most interesting one is the re-sharpening process with your own hand, bruh i know its weird but actually I got that zen relaxation while sharpening a knife, like you got self satisfaction if your knife are very sharp by your own

@fraomedinaii2095

2 жыл бұрын

I think every boy should experience learning how to sharpen a knife by hand I learned how to sharpen a knife on a flat stone in the forest

TIN tools do in fact get dull. But I'm sure that this manufacturer will make a ton of money off folks that buy the hype.

@hardcase1659

4 жыл бұрын

The knives are coated with Titanium Carbide not Titanium Nitride.

The only knives I use and have for years, is Shun, and Wusthof forged Cutlery. Whether creating or butchering they have never let me down.

Don't let this distract you from the the fact that in 1966, Al Bundy scored four touchdowns in a single game while playing for the Polk High School Panthers in the 1966 city championship game versus Andrew Johnson High School, including the game-winning touchdown in the final seconds against his old nemesis, Bubba "Spare Tire" Dixon.

I had a shaving sharp chef's knife. It went dull in a day. Resharpen and in a day dull again even though I didn't use it. I caught the wife "making it safer" by rubbing the edge on the sink. I kept the knife!

@Quimerateck

6 жыл бұрын

calvin mientke i think is safer to make one precise cut than burning vegetables by friction with a dull blade

@calvinmientke3539

6 жыл бұрын

when company comes over, the ham can be cut so much thinner.:)

@ricoswave2326

6 жыл бұрын

So the take-away is you have good judgment in knives; less so in women?

@flinchfu

6 жыл бұрын

Ouch... The sink part... Ouch.

@levihuffman5508

6 жыл бұрын

calvin mientke damn......that's wrong

Home shopping network in Japan.

No such a thing as knife that doesn't need sharpening.

@valkyriesurvives5109

6 жыл бұрын

Man of the north People are so used to nameless stainless steel and poor edge geometry that good steel and edge geometry makes it seem like it lasts forever

@adarshvijayan7664

6 жыл бұрын

Yep but these knifes will go for years before they need sharpening

@ReasonAboveEverything

6 жыл бұрын

Adarsh Vijayan Maybe they will cut, but by the time they will loose their virgin sharpness before they need sharpening. That's no no for me.

@bskdopeboy

6 жыл бұрын

Even the graph and explanation at 2:30 shows you that it dulls over time...

@ReasonAboveEverything

6 жыл бұрын

bill bixby So the blade is serrated? All the knives are microserrated. Some have more toothy edge others more smooth. Serrated cuts better with sawing motion and smooth edges cut better when push cuting. It may feel it cuts sharply but if you compared it to the original state of sharpness you would notice the difference.

This is just a different form of serrated edge. For the type of work a kitchen knife does it will never be as shape as a "ordinary" knife.

The jagged edge does eventually wear down after some time. Look at cpm S110V. It has a high carbide content, but still eventually shows signs of a stressed edge.

No such thing as a knife that never needs sharpening if your goal is true sharpness. Carbidized blades are a novelty at best.

@Magneticitist

6 жыл бұрын

they are basically just bragging about the drawback of blade chipping when using very hardened steel saying it actually aids the slicing process lol.

@amightyatom

6 жыл бұрын

Maxwell Super You are missing the marketing point. The customer never needs to sharpen it, so to them it never needs sharpening. Quite appealing for many. Just send the knife back and job done

@Magneticitist

6 жыл бұрын

if they do that for free for life then cool, otherwise you're just paying someone else to sharpen it for you

@mrgeorgejetson

6 жыл бұрын

The thing is, it's never actually sharp. What they say at the start about the knife edge isn't true: a truly sharp edge doesn't need to be jagged to cut--in fact a knife that has a jagged edge like these do is really just tearing the food on a micro level. These knives are like a space-age version of Cut-Co knives, meaning they're like tiny hacksaws. (Just look at the terrible job the knife does with that tomato. Try cutting an onion with this thing and you're going to need a whole box of Kleenex.)

@jhanks2012

6 жыл бұрын

My thoughts exactly. How do you make a knife that never needs to be sharpened? Make a knife that is not designed to be sharp. 😂

This just means that the knife cannot be sharpened and makes the knives disposable. I prefer Shun's dual core and hikari designs, since they can be sharpened and the two steels used wear at different rates to create a form of mini-serration while wearing.

@nikushim6665

6 жыл бұрын

Most shun knives are overpriced, for what they charge for a stamped Vg10 steel knife you could get a far superior SG2 knife else where. But if your really have the cash to blow your better off looking into forged Masamoto or Sakai knives.

@alcatelevolve2859

6 жыл бұрын

Robert Coffey , I love serrated knives as much as I love being sprayed In the face with 3/8- gravel

@sirbuftontufton5846

6 жыл бұрын

Nikushim - I don't own any Shuns, and do have a couple of SG2 knives. But your pejorative use of the word "stamped" is nothing more than a knife cliche. Stamped knives can vary from the cheapest crap to some of the finest knives out there, depending on the alloy, heat treatment and other factors.

@nikushim6665

6 жыл бұрын

It was not a pejorative use of the word. It was just referencing how the blade was produced, as a number of knife manufacturers produce both forged and stamped blades (which has a huge impact on the cost). A stamped Masamoto Yanagiba might set you back 150 to 200, wile a forged Masamoto is in the 1k range.

@nikosfilipino

6 жыл бұрын

Robert Coffey shun is still crap in my opinion in comparison to a moritaka or a konosuke WHICH are within the same price range as shun's and are MUCH better at holding/retaining their edges.

I imagine this knife does stay somewhat usable until all of the titanium carbide is worn away, which might take a while. I suspect, however that it's impossible to get it properly sharp. I'd rather just give my kitchen knives a couple passes over the strop every time I use them and keep them sharp.

Amazing! Just the one stROoKe!

@leeroy6481

6 жыл бұрын

Ben on PC just one stroke

@minniemarcum1150

6 жыл бұрын

Remember to react swiftly to signs of a stroke.

@minniemarcum1150

6 жыл бұрын

like the one demonstrated by the narrator *S* *T* *R* *O* *K* *E*

@theheavymetalhippie8451

6 жыл бұрын

Ohhhhhh shit Clarence Carter!!!!

@Baileyisabean

6 жыл бұрын

Ben on PC I thought I was stroking out when everything slowed down

Anything from a "prefecture " sounds futuristic and ergo has to be good, I'd buy.

2:22 soooooooooo sharp she cut THROUGH MALE PUBERTY

Ceramic kitchen knives. Ceramic is more brittle than steel, but holds an edge better than steel the best option & highly affordable.

@scottsaville9512

6 жыл бұрын

Rogertron 85 ceramic makes a fantastic vegetable knife and should be stored carefully and never used for anything else. Always remember to throw that in. You'll get friends saying ceramic knives suck and find out they used theirs to carve a turkey

@rostharan

6 жыл бұрын

just use carbon steel, if you are going to be that careful with your knife.

@SteMr2009

6 жыл бұрын

Rogertron 85 I bought a ceramic knife, used it a few times, throw it away and went back to my japanese shirogami-steel knifes.

@messemaker22

6 жыл бұрын

i dissagree. i had several untill i got my full vg10 steel knife which is one of the hardest steels out there. it gets used daily and i sharpen it less then twice a year my ceramics didnt last that long and cant really be sharpened. at 50 bucks it was as much as a good ceramic knife so i only use my now not to sharp ceramic knife for apples so they dont go brown instantly. everything else vg10 steel ftw.

"The edges become blunts overtime" WOOOOJOOOOOO HELL YEAAAHH I NEED MYSLEF I KNIFE

I have a ZDP 189 steel santoku and i only need to sharpen it once a year. Thats good enough for me

Great knife, and the dubbed over voice's where priceless 😆

Richardsons produced a similar blade called the 'Fusion' Knife. A rare object these days.

wtf happened to her voice in 2:23 they switch gender or something.

@BrickMediaStudios

6 жыл бұрын

i was scared too

@jjtly123

6 жыл бұрын

She went from korean to Irish in seconds ...

@TokyoXtreme

6 жыл бұрын

Alfred Clement She's clearly gender-fluid, shitlord.

@dreadheadies3083

5 жыл бұрын

YOOOOOOO

@Bhatt_Hole

5 жыл бұрын

Japanese physiology is different. They can switch sexes at will.

that little blip at the end about the mineral resources is rally something to think about

Is takumi's knife good for drifting as well? hehe

Lets make an ok steel then completely screw up all your sharpening stones when you try to sarpen at home cause WE LOADED IT WITH TITANIUM CARBIDE

@lappeldelanature5634

6 жыл бұрын

LMAO

@slip8293

6 жыл бұрын

People dumb enough to sharpen this knife don't deserve it in the first place.

@abstar57

6 жыл бұрын

An ok steel lol that's funny I'll take my razor sharp s35vn steel over that knife any day

@jessew5152

6 жыл бұрын

How the hell are you too dense to figure it out?

@mattsadventureswithart5764

6 жыл бұрын

If you buy this, you're not likely to hit your stones with it

"it doesnt cut at all!!" cuts it perfectly.

Well, if it does not need sharpening how come performance dropped over 60%? (as shown at 3,00 minutes)

Nothing is forever sharp!

@hunterwolfe9059

6 жыл бұрын

limplin7 except my wit

@limplin7

6 жыл бұрын

Hunter Kessner Please send me link to your "wit" I wish you a long life so you can see what I mean...I agree that extreme quality steel edge lasts long in the hands of careful person who never touch metal, bones, hard laminated surfaces, glass or else but it is impossible not to

@topinator3403

6 жыл бұрын

limplin7 what about *Edgy* memes ?.

@limplin7

6 жыл бұрын

Ghanta Wala There is one between Sponge Bob and his friend...it is the sharpest I have ever seen... "patrick's bad bitches got fuckin' problem"

@remsku8118

6 жыл бұрын

Even japenese "cutting edge" technology

OK, so coating the edge with titanium carbide makes it hard and long lasting. But what does the treatment do to the sharpness? A truly sharp edge uses fine carbide steel, and should have a radius of a micron or so, achieved by having carbides of a fraction of a micron in size. Are these TiC deposits smaller than that, or giant blobs on the edge? In any event, no knife is indestructible, and I prefer to be able to repair and sharpen them myself.

@sirbuftontufton5846

6 жыл бұрын

Note to self - just realised they don't claim it's a fine edge, just that it's "jagged". Sounds like a bread knife to me!

@asetr3w45

6 жыл бұрын

You talk much but i think in terms of practice you dont know shit, every knife is jagged to a Micro level, you can kinda remove it by polishing it by high grit stones

@sirbuftontufton5846

6 жыл бұрын

You talk much but don't think enough. Yes every knife is jagged at a micro level and can be polished (and I do that with my knives). But good luck using a high grit stone to polish Titanium Carbide - you'll still be polishing the Christmas after next. Some people believe that truly micro serrations help with certain kinds of cutting, but these TiC deposits look larger. And I will always stay away from any knife that I can't maintain myself.

You can buy a cast cobalt knife with dendritic cobalt carbide, it lasts ages and sharpens with two strokes each side on conventional stones. Downside: rather expensive and smaller.

For anybody who wants a quick run down of what this video is I'll explain quickly, they are coating the knife edge in carbides, which make the blade last a lot longer than stainless steel blades, they don't compare this carbide coated blade to high carbon steel blades, or deferentially hardened blades with hamon. These knives are not terrible but when they do eventually go dull, you won't be able to fix them up yourself, unless you know how to coat blades in carbides at home or in your workshops. You will have to send off these knives back to the factory, so they can fix the damaged carbide coating, that of course comes off after much use. Good gimmick, not good for maintaining them at home for most people, I could put the coating back on myself I know how, but I doubt most non smiths who just want a good knife can. So I would say a high carbon tool steel knife would be better for the home buyer, as they last ages and can be re sharpened at home by anybody.

@einundsiebenziger5488

Жыл бұрын

... differentially* hardened blades.

@londiniumarmoury7037

Жыл бұрын

​@@einundsiebenziger5488 Uh huh.

"Never needs sharpening" usually means at least two of three things: 1. Our knife will rust, warp, or break long before it ever needs sharpening. 2. Our knife is so heavily serrated that it will last a long time without sharpening - though it will eventually wear down, and you won't be able to sharpen it using any home technique. 3. If you do want to get it sharpened once it's dull, you'll find that the cost of having it done professionally is more than that of just buying a new one - why bother repairing when you can replace? Seriously, if never-needs-sharpening knives were all they were cracked up to be, every chef would have shifted to using them exclusively. The old needs-sharpening variety would be obsolete. Surely every knife company would get onboard once the patents expire.

The explanation is somewhat misleading: a jagged edge is "sharp" in the same way that, on a larger scale, a serrated knife or saw is "sharp", but you can go far beyond that level of sharpness by making it less jagged and grinding to a much smoother thinner edge. What you're getting from this carbide coated blade is a knife that, at best, stays at average sharpness for a long time, but it's not as sharp as would be a properly sharpened bare steel knife ground and polished to as fine an edge as you can get it. It's really more a choice of long-lasting average sharpness vs. much higher peak sharpness but faster wearing.

In a sense, the tungsten carbide coating technology is similar to a zirconium oxide (ceramic) knife that the blade stays sharp for longer, but it needs to be factory sharpened. Perhaps it is easier to keep a sharper at home and stay with a traditional knife.

whatever the pro's and con's it's still an interesting idea. The maker (imo) is trying to mimic Wootz steel. As Wootz had natural carbide filaments in it. So, as the 'iron' part of the edge wears down, the ends of these carbide filaments protrude out from the edge (creating a microscopic saw edge) and a very long lasting (and easy to maintain) cutting edge. If you know where to look in India it's possible to find billets of this steel (actually left overs rediscovered/dug up in old forges many hundreds of years old - when the historic Wootz steel mine was active). As I know some modern makers have sourced this material for special blades projects. fyi - I've seen various blades forged from true 'old' Wootz. I advise anyone interested to track down and examine one.

This video is insane, the guy clearly has noises divulging his secrets to making this insane blade. he want everyone to know just how smart he is coming up with this technique... very selfless, I wouldn't have been able to do it.

so you will slowly consume bits of titanium carbide?

This also means that you're going to end up with tons of little titanium carbide particles in whatever you're cutting.

Lol. That deep voice slow down was freaky xD

I still prefer my steel edges. I love to sharpening my knives.

Oh Lord, those sleeves! I feel like I'm watching a puppeteer, like the Swedish Chef or something!

Oceanic dive knives all ready had a model decades ago ... specific use.

I have a miyabi kaizen.any knife Rockwell ,61+ will effectively never need sharpening* what I do for mine is use a leather strop to touch it up every few days. I cut for hours at a restaurant some days so it gets used

Titanium carbide very nice at first but when it dulls scrap it it cost way more to sharpen and the hole knife isn't made of it same steel used on a tree feller great at first but when it loses its edge its caput

They are very rare cause they hold a Samurai soul. Scientists are currently for a way to synthesize Samurai and decrease production costs.

I have a knife that never needs sharpening, until it gets dull.

Literally "cutting edge" technology

@aleldon9085

6 жыл бұрын

Cutting edge bullshit. Just a little correction.

@MrTerrymiff

6 жыл бұрын

I noticed that at 1:05 as well, 'a cutting edge kitchen knife was created'.

@TheMightsparrow

6 жыл бұрын

Andreas Dybdahl it's edited badly fake

@pradumnsingh1938

6 жыл бұрын

Hehehe

@mercsan117

6 жыл бұрын

I have tears in my eyes. XD

coat the edge with vanadium then you might have something, or better yet just use chrome vanadium steel to make your knife.

If you are careful and know exactly what you are doing, then it will last a LOT longer before it gets dull as opposed to a knife made out of steel. But never needing to sharpen it would only happen if you never used it.

An infomercial for a serrated knife. But wait, order now & get a second one free......just pay separate postage & handling. The dubbing was hilarious.

The angle of the knife makes it so when it wears dow it stays sharp

The way the dialogue between the woman and man has been dubbed reminds of a Dragon Ball Z episode

I like a traditional knife I actually enjoy sharpening my knife by hand

Clever idea!!

A Knife that doesn't need sharpening and holds the sharpness for ever means the end of the industry.

This dub is priceless.

what amazes me is the fluctuations in the lady's voice

I think there is a translation error. This is a knife that you do not need to sharpen Vs a knife that does not need sharpening. The Owner said in the video when your knife is dull send it back to the factory for reprocessing / sharpening / add Ti carbide edge. YOU cannot sharpen the knife at home!. Anyone still using there Ginsu knife?

The best kept secret is in getting a knife that actually can stay sharp for the longest amount of time with the least amount of maintenance while actually being used daily. I know the brand that can do this but it's the best kept secret in the world...to know more you'll have to be ready for Quality

@leroymarshalljr7153

5 жыл бұрын

What is the name of the knife?

Wonderful video I would like to buy one of those knife

i tend to buy cheap knives that i can keep sharp easily rather then expensive knives that has very hard edges. you need good sharpening skills and tools to sharpen a quality knife. plus it takes time sharpening it too which i dont really have. ;)

So what is the hardness on that steel?

@alcatelevolve2859

6 жыл бұрын

Balubish Tech , its diamond/dogshit hardness

@camg5148

6 жыл бұрын

ummm cooked play doh putty knives? they are as hard as a 2mm thick piece of copper

@amightyatom

6 жыл бұрын

Dont you mean the tungsten carbide?

@BalubishTech

6 жыл бұрын

No im talking about Rockwell scale. And pretty sure Tungsten isnt used in chefknifes.

@jo2lovid

6 жыл бұрын

Tungsten IS used in chef's knives. When blade manufacturers talk of "Blue" steel then it contains tungsten (sometimes called wolferm). Blue steel also contains vanadium, cobolt manganese and other additives to make the carbon steel less brittle. But blue steel has larger particles and as a result tends to not be able to sharpen as much as white steel. Anything that is stainless has chromium as a percentage of the blend, and chromium grains are even larger. Stainless for this reason is even less able to take as sharp an edge as blue or white steels. The Rockwell value is a consequence of the initial quenching process hardening of the finished blade. High Rockwell values tend to be brittle. A blade manufacturer could temper the blade afterwards which lowers the rockwell value somewhat, but makes the blade less brittle and more durable. Any blade with a rockwell value about 60 will be prone to chipping of the edge, and will require whetstone resurfacing / sharpening to retain a clean cutting edge.

I once had a Ginsu.. I would chop bricks and then cut paper thin slices of tomaters with it. It never needed sharpening .

its a good knife for home cooks because most home cooks don't know how to sharpen blades properly..

Dear god did you see how difficult it was for her to sharpen that knife? No fucking way will I ever submit myself to that.

Does Pokémon music always play here

@alcatelevolve2859

6 жыл бұрын

Brandon McCoy , Do they have a lifetime sharpen program, sike. They just made a diamond file shaped like a knife, wow...... Chef Ramsay would be so proud

High en kinfe Vs cheap kinfe over time both will be blunt after a long time

@dimitriskounatidis3114

6 жыл бұрын

dec 1 the question is after how long the knife shouldn't be too hard because it Will break and shouldn't be too soft because it Will need sharpening way too often that's why different steel materials have different heat treatment

Only Ghost Peppers never need sharpening.

That is amazing.

When she cut the rope did anyone else notice how hard she was pressing and with the ordinary knife she hardly pressed

Sure, if you make the steel dense and hard enough the edge will last longer but when that knife will need sharpening (and it will at some point) it will be a nightmare to sharpen. I guess this knife can be beneficial for cutting soft materials such as vegetables.

My first Japanese imfo commercial

very skeptical, but I wouldn't mind giving them a try. hopefully they are cheap

It would have to be a tungsten alloy for something to be almost sharp for the rest of your life

I love how people act like regular honing, and periodic hand sharpening is black magic... Its not rocket science, just practice the skill

@maelgugi

6 жыл бұрын

Yidris But if you have one of those 'V' sharpeners we can't be friends! XD

@Prosecute-fauci

6 жыл бұрын

maelgugi absolutely! I have a mixture of diamond stones, and natural stones for sharpening my knives. I also have steel hones, and leather strops that I keep loaded up with green and white polishing compound. I messed up at least one hundred times while I was learning how to perfect my stroke. But I kept at it, and I learned the skill.

@ModernBladesmith

6 жыл бұрын

i use only synthetic stones. I like the shapton pro stones myself...

One of those fantastic places tucked away in unknown corners in the orient that produces unbelievable products. Thank god the world is still big. LoL

What kind of Japanese are you if yer not using a wet stone to sharpen

The movie The Platform brought me here. I know it's not the same knife but still...🤣

That is a great looking knife and I would have loved knowing about it before buying the butcher knife and meat cleaver I got which was made in Germany, and an electric knife sharpener.

Reminds me of black belt theater.

Strange how they dont use subtitles for this kind of thing.

cutting paper proves that the paper was stiff enough to be cut. try tissue paper and almost all knives will fail, however, the knives with harder steel and well made might just make a few cuts.

Stainless steel is good like spyder co’s tenacious is relatively cheap and has 8cr13mov stainless steel

An even before that knife... the Internet, where marketing was transformed forever

2:19 listen carefully..hahahahaha im dead!😂😂😂😂😂

Idk why but people struggle with sharpening of any kind by hand or machine and many people just buy new cheap knives when they’re dull so a knife that takes longer to go dull could be popular... just don’t take this knife to a stone as he says send it in the carbide will destroy the stones

after a afternoon of whittling I like to drink shine by the fire and get my edge on.

why do they use detective conan case solved theme song as background music

2:23 wtf happend to the voice? lmao

The title itself is hilarious...

US steels are the best and last I checked they still need to be sharpened

@maximeregamey4458

5 жыл бұрын

Well no actually Japanese steels are the very best steels for kitchen knife making...

2:22 when the mushrooms kick in

I knew there was some sort of carbide there!

cobalt alloy steel side material with 13 chrome stainless steel handle ......that's all it is lasts longer than an ordinary knife BEFORE it needs sharpening.

PMSL. That's not a knife, it's a file. It's also a great way to supplement your tiny pieces of ultra hard metal intake. I would be surprised if any reputable food service businesses use this atrocity. It may have a legit use as a light stonecutting tool.