The Matsubara is a brand that deserves more recognition. I own a 240mm hammered blue #2. At a height of 58.5mm, and surprisingly lightweight, weighing only 209g.

@nadm

Жыл бұрын

I won hundred percent agree. Definitely a treasure. Love using it right off the bat.

I am happy you liked the Knife. I have a santoku and a Gyuto from katsuto Tanaka. They really shine after a bit of thinning. They gyuto 210 nashiji is my daily driver at the moment.

@nadm

Жыл бұрын

That’s interesting. That’s life in particular before pretty well. But I have gotten into thinning knives, so that sounds fun.

I have two Matsubara Gyutos and I love them. That performance and blade height is awesome. Everyone should try Katsuto Tanaka's knives! Matsubara Aogami Gyuto 240mm is my go-to knife for huge pile of vegetable.

@nadm

Жыл бұрын

Thank you for your comment

Really like the concept of this series

@nadm

Жыл бұрын

Thank you. We're not showing one this week, but will finish up next week with the last one.

I have that exact knife and it is one of my favourites

@nadm

Жыл бұрын

Enjoy!!

I own the Matsubara bunka 180mm, love the blade geometry and the tall height. It look rustic but the fit and finish of the knife is actually quite fine. The choil and the spine area are well polish and rounded and it feel comfortable on your hand to be use for a longer time. It is a very value for money knife for the workmanship as there are many other knife makers knifes which cost a lots more but the fit and finish are just crap and undesirable, and yet they give it a fancy term and call it Wabi-sabi and charge you a ton more money.

@nadm

Жыл бұрын

I don’t know why, but I thought I was it going to be less overwhelmed. I was shocked and really liked the knife. I’ve used it several times since the video.

@raffieb762

10 ай бұрын

Hahaha wabi sabi!

Recently started looking for a bunka and found Matsubara hamono. Was about to pull the trigger on a 170mm blue 2 bunka but after researching a bit more, I found a lot of people complaining about a lot of inconsistencies with their blades, mainly bevel and grinding issues. Even saw some people describing situations where the knives shouldn't have even left the Matsubara Hamono as they were so faulted. Also saw a lot of people praising Matsubara a lot. The conclusion I got was that it is a fairly inconsistent brand so you can't really be certain that you'll get a good knife when you purchase from them. Ended up gettinh a Hado Sumi Bunka, which curiously, are forged by Yoshikazu Tanaka 😅

@nadm

4 ай бұрын

I love the grind on that knife. It is unique and it releases pretty good. I do know that handmade things come with inconsistencies so that is something you're gonna get, but they do spent a lot of time and effort trying to make each one good. If you've been watching my latest videos, then you'll know that I always pick the winner of the whetstone wars. I tend to go with the Shapton 220. Then I'm probably gonna go to the Morihei 400 or I could do the king 300 or the Imanishi. The 1000 is definitely the Imanishi then, after that I like Suehirom and Nano Hone. When you get a little higher, I go back to Imanishi/Kitayama for the 8000. Morihei if I'm going to do a 9000 and then you have Shapton or Nano Hone for the 10 K and then I only have the Nano Hone for the 30 K. But I do love my Japanese stone so a lot of times when I get about 3000 then I'm headed over to Japanese natural stones.

Love the height on this blade, this looks like a real workhorse.

@nadm

Жыл бұрын

Never knew much about them. Love the height. Very impressed once I used it.

Looking forward to the Yoshikazu Tanaka video

@nadm

Жыл бұрын

Yes sir! I believe that guys like the hardest working blacksmith in the game

we are waiting for the video after sharpening, and the value is + - 50. I believe in you, you can.

@davesmith5656

Жыл бұрын

A week ago, I got a stainless 6" Nexus to 110, near tip, middle, and heel. After using it six or eight times, I tested again today, and it's still 110. I am thrilled! Twice, I have gotten Yaxell's to 50. . It's not hard to get a knife under 200, but it does take more care to get it under 100. And it does make a difference in use. A big deal for me was how long an edge would hold, and if it was worth it to go under 100. There are pros who can regularly get 60, and some who can get under 20. One Swiss guy who makes knives showed 5 (five). Five. It's possible. A brand new double-edge razor blade tests 15. Makes 50 look like it should be easy, and most certainly possible. Even I have done it. I have read that high-end makers assume you will sharpen your own knives (logical). One high-end store asks you if you want it sharpened, and they give you three options from not at all, to a bevel set (degrees), to sharp, and they do charge extra for setting the bevel, and more for sharpening it, but caution that shipping may chip a sharp edge. Out-of-the-box should be taken, in my opinion, as perfunctory sharpening. If you can't sharpen a knife, you shouldn't be paying more than $30 bucks for it.

@workshop_oselok_kyiv

Жыл бұрын

@@davesmith5656 Personally, I tend to get values of 80-60. anything over 110 is considered a dull knife. and if it is higher than 150, then I redo it.

@davesmith5656

Жыл бұрын

@@workshop_oselok_kyiv ---- I'm getting there. Give me a few more months. (I was surprised by the 110 today because it felt dull, and I was thinking "four minutes on Imanishi 10K", but stopped to test it so I had some idea what I was dealing with.) I will try to catch up to you, and thank you for the inspiration. The world moves forwards by higher standards.

@workshop_oselok_kyiv

Жыл бұрын

@@davesmith5656 it can get to the point that we will begin to compete in who will be the first to sharpen the knife that will cut the connection between space and time

@nadm

Жыл бұрын

If I understand your statement correctly, you're saying you're waiting for me to sharpen that particular knife! We can do it and get it really sharp. I'm positive.

More annoying questions about Japanese knives. I've watched a fair share of teppanyaki videos shot in Japan, a lot of wagyu and garlic and rice, and also seafood, and to my recollection, they use slicing (fat sujihiki type) knives most of the time, often western style (shiny chrome). Rarely have I seen a gyuto or other style with the wa handle. And I've watched a fair share of old Japanese knife restoration videos, too - the tang under the wa handle always seems to be the most rusted part, in bad cases requiring an entirely new tang welded on. Yet knife connoisseur videos always feature tarnish-prone rust-able kirutsuke, gyuto, deba, usuba, nakiri, and so on. How-come-is-it-that, apparently, authentic Japanese chefs in Japan use western style slicing knives or something similar? Only sushi chef's seem to use the traditional Japanese blue / white steel shushi/ sashimi knife. I did see one video of some Chinese chef in the U.S. using his favorite Chinese cleaver - for everything from chopping a chicken to mincing garlic. The guy was a blur! IIRC he separated a chicken into parts, including breast filets, in 30 seconds. And there's a Japanese chef guy in the U.S. who does promo for what I gather is a commercial knife store who does use Japanese style knives, but again, they are long and thin (or "not tall"), and not the "tall" gyuto or nakiri (he does not do knife videos that I'm aware of, just dinner/ lunch preparations/ presentations).

@nadm

Жыл бұрын

I see that you made a statement. I read your statement. I didn’t know if it was a question here or if you just wanted people to know what you wrote. Just trying to understand the statement. I took in the information. I do believe that these knives are just sought after by people who collect knives. Everyone likes what they like and the blacksmiths are catering to the people. Whether it’s a good thing or not is up to the person. You are correct that Chinese tend to use one night for everything. I did it entire video on that.

@davesmith5656

Жыл бұрын

@@nadm ---- You answered my question. Thank you. It was sort of an indirect question, wondering about people's fascination with esoteric Japanese knife styles and steels, when Japanese chefs on teppanyaki griddles use what appear to be western style knives. I guess the professional chefs are good enough that they just need their favorite knife. I use three or four different (stainless) knives, depending on what I'm cutting (usually 6"). I have seen Asian fish market people use what appear to be traditional Japanese knives, as well as some that look like a flounder in shape (huge rounded "bellies", probably not expensive, but probably tricky to sharpen), that they use for both cutting and chopping. "Taiwan Tuna Knife" is one name associated with them - if you wanted to profile one for grins. It's :industrial use", I gather.

@PanopticMotion

Жыл бұрын

@@davesmith5656 It seems to me that you are making a generalization about people in the West and East. However, if you search on KZread or visit high-end Japanese restaurants in Japan, you will find that they often use various carbon steel knives with a WA-type handle. It is important to note, however, that mainstream Japanese people tend to use knives with Western-shaped handles even when they are made from Japanese steels such as carbon steel or SG2, etc...

@davesmith5656

Жыл бұрын

@@PanopticMotion --- The western style with metal extending up to form part of the handle seems more logical, because it's easier to wash and it guards against water seeping into the handle onto the tang. But the handle would be harder to replace. I watched about 30 videos by some guy in Japan who video'd his visits to what must be high-end Japanese restaurants (views from skyscrapers, or surrounding gardens, various cities, averaging around $100+ bucks a meal). He apparently doesn't have problems with spending money. The sashimi guys did use wa handled yanagibas (I think that's the right name), and treated them like gold, but the teppanyaki guys uniformly used western style shiny (stainless) knives that looked like skinny chef's knives (maybe a half inch [ "an inch and a half" - sorry, typo] height at the heel). And a lot of spatula use! Granted, they're slicing on a metal griddle, so I don't know what their logic is. One guy killed a lobster correctly, with what did look like a wa handle traditional gyuto or deba. To kill a lobster in the least painful and quickest manner, you get it very cold first (numb), then drive the tip of the (heavy) knife through the back into the spinal cord at the neck, and press down through the entire length of the lobster, cutting it in half. Apparently that lobster type of crustacean, like shrimp IRCC, has a "brain" that runs the length of it, comparable to a spinal cord, so you kill it dead and lifeless by cutting that down the middle.

@simptrix007

Жыл бұрын

@@davesmith5656 Well Dave there are countries where chefs arent allowed to use wooden handles in the kitchen by the law. Hibachi and teppanyaki chefs are slicing on a metal griddle and we know you dont want to see any fancy knife to do that. I would also say type of cuisine also set you one way or another. I feel like octagonal WA handles are more comfortable in the hand but if I know I am going for the messy food prep, where I get both of my hands dirty I reach for western handle knife and wash it all with soap after I am done without any anxiety of messing up the WA handle. You should embrace usage of beater knives on improper cutting surfaces instead of questioning it. I feel in pain each time I see food getting cut on the plate or oven tray with anything that looks like decent knife. There is always place for beater knife, beater pocket knife or beater wristwatch in your life.