Each of these is exquisite. Apart from the obvious aesthetic value, the sheer height and chunkiness of these would make slicing fish a dream.

@chefknivesenthusiast

Жыл бұрын

I'm definitely dreaming of slicing fish with one of these one day!

You can really see his love of finally crafted knives. Thank you.

@chefknivesenthusiast

6 ай бұрын

The man lost his heart to his forge for sure

The matte grey finish and unique hamon is what makes these knives from Nigara so special to me! Not to mention the beautiful sakimaru tip

@chefknivesenthusiast

5 ай бұрын

It's a finish you usually don't see on Honyaki blades. I do like a mirror polish on Honyaki blades better, but this matte, etched finish is definitely special. The Hamon lines on these are gorgeous!

I love cooking but moreso I love using knives. I really appreciate your passion for blades and it makes me feel like less of a nerd lol. Keep doing what you're doing, and by the way those were some exceedingly beautiful honyaki blades today!

@chefknivesenthusiast

Жыл бұрын

I appreciate your kind words a lot! Using quality Japanese knives makes cooking so much more fun than it already is. And there's nothing wrong with being a (knife) nerd!

Always love seeing someone talking about knife with passionate! Great content sir

@chefknivesenthusiast

Жыл бұрын

That's good to hear. Thank you for the kind words! 🙏🏾 Can't really hide my passion for these beautiful pieces of functional Art.

Thank you for the detailed presentation of the knives.

@chefknivesenthusiast

Жыл бұрын

My pleasure, thank you for watching!

Thanks for the look at some wonderful blades 🙏

@chefknivesenthusiast

Жыл бұрын

My pleasure!

Wow what an amazing video!!! Presentation, explanation was on point!!! I wish I was a sushi chef!!! I’d love to own something like that one day!!! Oh and I agree with you on your pick of the 3….

@chefknivesenthusiast

Жыл бұрын

Thank you for watching and the kind words! Yeah...owning one of these would be so awesome, even though I'm not a Master Sushi Chef.

These are some of the most obvious connections from kitchen knife to Nihonto swords that I have ever seen. Of course, Nigara makes swords as well. Despite the single bevel, which Nihonto Shinken blades are not, the reference to the sword is unmistakeable. Stunningly beautiful.

@chefknivesenthusiast

Жыл бұрын

I think you are right about this and you raise a good point there: Nigara was already making swords for the Tsugara clan about 300 years ago. If there is a forge from Japan where we could have expected Honyaki knives from, then it is the 8th generation blacksmith of Nigara. It is so cool to me that such a young blacksmith is making sure that this ancient craft will not go completely extinct after all the old masters are gone. After making this video, I came across a list of different Hamon lines on Nihonto from different era's of Japanese history: sanbon sugi, notare, juka-choji, choji-midare, gunome (which we see on Honyajki knives most often), suguha, and many more. SO interesting to see how many different Hamon lines refer to different times in history and how the Hamon is also a great indicator of the smith's mastery.

Three beauties!!!

@chefknivesenthusiast

Жыл бұрын

I wholeheartedly agree!

That was another great video! Thanks a lot! I think Mizuno Tanrenjo makes Honyaki knives, too

@chefknivesenthusiast

Жыл бұрын

I did not know about Mizuno Tanrenjo, thanks for sharing. Will google him. There are still quite a few more Masters making Honyaki knives than the few Masters I know of during the making of this video. But hey, I'm here to learn and learn something new every day.

@DS-pb1hh

Жыл бұрын

@@chefknivesenthusiast But the Nigaras you showed are absolutely stunning

Yep, now you really hit the pinnacle of all knives. They’re unbelievable. I bet they’re even better in person…why couldn’t I have been born rich? 🤔

@chefknivesenthusiast

Жыл бұрын

I personally know a trans gender person. He was a woman born in a man's body. Surgical procedures helped her out. I am a rich man, born in a poor man's body. Unfortunately there's no surgical procedures that can help me with that 🤣

@smoothtalka6204

Жыл бұрын

@@chefknivesenthusiast 😆😆😂🤣

These are stunning. I'm a big fan of Nigara as well. Still under rated among enthusiasts in my opinion. Personally though I realize most of these would be special occasion use at most, if not just show pieces, I'm not really a fan of white steel for knives. It was never intended for knives and really it has no real tangible benefit. I think it just came to be because of traditional hierarchy in Japanese kitchens.

@chefknivesenthusiast

Жыл бұрын

I'm a big fan of Nigara myself, hence me owning a Troll Killer, Anmon Kiritsuke, Anmon Deba and Anmon Usuba. Owning one of these Honyaki blades is on my bucket list as a collector. As I said in my video, owning a Honyaki of this calibre is dificult to justify if you don't work a Michelin starred Omakase restaurant. Or at the least make good quality sushi on the regular. I've learned that white steel can be heat treated to the highest HRC, thus can be made the hardest and purest steel. The unmatched hardness of the steel means the surface of the blade can't be any smoother which results in superior food release. And the incredible hardness makes sure a blade is not prone to warping/ bending over time and can take the sharpest, steepest edge that wil last the longest. So, for purity, hardness, durability, foodrelease sharpness and edge retention, Shirogami/White steel is VERY beneficial for kitchen knives. Hence most traditional, single bevel knives are made with Shirogami/White steel. It comes with great responsibilty though, since maintenance is a pain in the ass! It is highly reactive thus very susceptible to rust and corrosion. You really have to baby these knives. Sharpening will take a bit longer and dropping a Shirogami Honyaki on the floor will definitely crack or break the blade in two pieces.

@jeffhicks8428

Жыл бұрын

@@chefknivesenthusiast Those are all good points. The way I understood it, white steel can't really go above about 64, maybe 65 RC and be usable, whereas blue steel can quite comfortably be taken past 64. In my own experience the blue steel sharpens just as easily with the same exact abrasives, takes just as keen of an edge, however it will hold it's keenness considerably better thanks to the alloy content. Being less likely to rust, especially when you're talking about high hardness, cuz white #1 at 64 rc is much more rust prone than even white #2 at 61 rc. The blue steel obviously being more corrosion resistant. I suppose if you're just cutting the ingredients for a serving of sushi before the edge will be touched up anyway then it really does not matter however my comment was meant in a general use context. Lastly just as a side note from a purely materials perspective, Hitachi themselves suggests that blue steel was intended for kitchen knife applications while the white steel was not. That doesn't mean anything really, as most steels knives are made of these days were not specifically intended for cutlery purposes either. Japanese makers did use white steel, it's the closest one to the traditional steel of old, and then Japanese kitchens have their own traditions and customs built on top of that. That's all well and fine.

@chefknivesenthusiast

Жыл бұрын

@@jeffhicks8428 True, also all good points. And yes, white steel for traditional single bevel knives makes more sense than for Western style, double bevel knives. I also prefer aogami super for a gyuto, nakiri and what not.

Thank you chef! Your video is brilliant! My silent compliments for you! Must have been so hard to give back these incredible masterpieces after holding them in your hands... (Or was it YOU to whom the two were sold..?😅)

@chefknivesenthusiast

5 ай бұрын

🙏🏾👊🏽 None of these are mine, unfortunately.

@mountain-flo

5 ай бұрын

May I ask you, do you know the young couple from Tokyo who are producing their own Tatara iron and making kitchen knives from Tama-hagane? Mr Sukehira Hirata is the blacksmith. A sword smith. And his wife, Mrs Nodoka Hirata is the murage. The only female Tatara-Master in the world I think. I would be very curious of your opinion about these knives.

@chefknivesenthusiast

5 ай бұрын

I will have to look them up because I have not heard of this couple before. Thank you for mentioning them. 🙏🏾

🤤 wel even sparen idd

@chefknivesenthusiast

Жыл бұрын

Pffff 🤑 Of drie maanden geen huur betalen.

Son, eat your Brussels sprouts….gulp…yes sir…did you use that knife to prepare them?😕 I will do my homework right after finishing my veggies😂

@chefknivesenthusiast

8 ай бұрын

😂 If only I had a son, this conversation would have happened.

Now that was some hardcore XXX knife porn 😍 As usual, the video was educational and entertaining, with top notch camera work/editing/cinematography.

@chefknivesenthusiast

Жыл бұрын

Well, thank you sir for all these kind words and your continuous support of my channel and engagement on my content! Much appreciated.

How does it cut?

@chefknivesenthusiast

Жыл бұрын

These are not my knives. They were borrowed to me by "Meesterslijpers" so I could make this video. But I had to return them in pristine condition. So I unfortunately couldn't use them.

Wow 🫣 the Yanagiba kiritsuke on sale right now?

@chefknivesenthusiast

Жыл бұрын

Nope. The Sakimaru and Kiritsuke are reserved.

@YourAnime1011

Жыл бұрын

@@chefknivesenthusiast 😢 Btw how much each cost? just to have idea

@chefknivesenthusiast

Жыл бұрын

@@YourAnime1011 You clearly didn't watch the whole video (I forgive you), because both your questions are answered in the video: I disclosed which blades were already reserved (Sakimaru and Kiritsuke) and I name the prices as well. 😏 Retail price for these knives will be about 3100 Euro

Would the Nigara troll killer line be considered Honyaki?

@chefknivesenthusiast

Жыл бұрын

No, the Troll Killer line of Nigara are Damascus knives. Constructed with a Sanmai or Warikomi method, using a core steel and multiple layers (about 250) of soft steel/iron cladding to create those beautiful Damascus patterns. This is a completely different construction method than Honyaki knives. Honyaki knives are so-called "true forged" knives, as I explain in this video. The steel is differentially hardened/heattreated, which creates the Hamon line. It has no cladding of softer steel/iron but is a so-called mono steel blade made completely out of hard carbon steel. I hope this made you help to understand the difference.

@michaelburke1023

Жыл бұрын

That really helps, thanks a bunch chef!

Hey there, I found a shop in Kyoto called CUTLERY KIKUICHIMONJI, they say they craft Honyaki blades, I’m gonna travel to Kyoto next month and looking to upgrade my knifes. Thought about getting a Honyaki, is there some things I should be looking for in a Honyaki to verify whether it’s a real Honyaki or not, since they aren’t that cheap. Nice video thanks ! :)

@leonhrm9738

4 ай бұрын

And since you mentioned the few names you know that craft them I’m not sure whether they are truly Honyaki?

@leonhrm9738

4 ай бұрын

As you are much more into the topic than me could you give me your honest opinion on the shop? :)) would be highly appreciated. Thank you for your time!

@chefknivesenthusiast

4 ай бұрын

I have never been to Kyoto and that particular shop, nor have any online shopping experience with them. So I can't give you my opinion on that shop.

@chefknivesenthusiast

4 ай бұрын

There are definitely more Japanese makers who forge Honyaki blades than the ones I mention in my video. Younger blacksmiths like Go Yoshizawa, Nakagawa, and others started making them. It's just that master blacksmiths of old guard are few. Also, many non-Japanese blacksmiths are making Honyaki blades.

@chefknivesenthusiast

4 ай бұрын

Just talk to the people in the store (if they speak English). Ask them who is the maker of the blade. The Hamon line, of course, is very distinct and a dead giveaway of a differentially heat treated blade. But I guess a Hamon line could be faked. I don't know. Unfortunately, I can't help you with a trick to figure out if a Honyaki knife is real or not.

I think nakagawa also qualified to make them.

@chefknivesenthusiast

Жыл бұрын

Definitely! Nakagawa makes Honyaki as well.

Nakagawa/Shiraki hamono not mentioned with Ikeda and Togashi with making Honyaki's? hhhhmmmm.....

@chefknivesenthusiast

Жыл бұрын

Hahaha, yeah. I screwed up! I said I can't name more than 5 from the top of my head. 🤷🏾‍♂️ I do mention Shiraki and Nakagawa in another video (Shoichi Hashimoto video).

OMG. I've got a chubby. Is that wrong?

@chefknivesenthusiast

Жыл бұрын

Nothing wrong with that 😅

Plenty of non japanese makers creating honyaki...

@chefknivesenthusiast

Жыл бұрын

For sure. I'm concentrating on Japanese makers though. But I like to see old tradition and innovation emerging from non Japanese makers. Hope that Japanese makers will try and work with Magnacut SS Steel one day.

honyakinya serem yang lebih mirip ke katana ada lagi, dari tamahagane, forged weld, tamahagane kualitas tinggi dipake untuk core, hampir sama seperti pembuatan katana. coba cek ini kang kzread.info/dash/bejne/lmlksqyzetDNpNo.htmlsi=jpa26vHgv2QVztrp