Відео

Ah, I found your yanagiba project via ethompson on kitchen knife forums. I've owned, inspected, straightened, sharpened about 30+ yanagiba/ takohiki, and many usuba and deba, old and new, mostly old ones. The compound ura is indeed to control depth. The initial steep angle near the edge and spine is to have a crisp uraoshi line, reduces the chance of smears or stray scratches, and has stronger food release than a shallow angle there. On yanagiba and deba the ura is more shallow near the tip, and deeper near the heel. This allows the knife to be a bit tougher in cross section at the tip, where it's more fragile due to thinness. A deeper ura makes a more fragile and asymmetrical and unbalanced knife. On two layer clad knives, there's the risk of grinding through the hard steel too, especially with blacksmiths who forge the clad line very low. The benefit of a low clad line is easier sharpening, straightening, and production ease of making a slightly harder blade. The downfall is that the ura work must be more careful. There's videos of Sakai Hide sharpeners using a carbide chisel (tagane, in Japanese), to form the ura with hammering parallel to the edge, usually in the iron. It's possible to do it on the steel too, with increased risk of cracking. To reduce that, make sure the blade is supported at or very close to where the chisel strikes, as well as lower force over more strokes. On virtually all Japanese single bevels, the spine is not straight. In that regard, you did better than the industry standard. There's usually a slight concave profile to the spine, if I lay the spine flat, and look from the spine side. Even on honyaki yanagiba I've handled. This means the ura angle is a bit inconsistent, but it's functional and much easier to make. Also near the tip, many often don't have spine contact there, or weak contact. It's simply easier to make this way, to chisel hammer it is difficult, to handle bends and twists there. It's a subtle sign of very high quality to have strong contact there on yanagi and deba. It takes a disproportionate amount of effort and isn't strictly needed for function. There's also different ura style for different single bevels outside of kitchen knives, and I've even seen half-ura (ura on the lower ½ of the back, and kurouchi on the top ½). Kamisori have ura that are steeply angled near the spine (made of iron, wears faster so steepness helps offset it), and shallow near the edge (slightly more toughness, hard razor steel wears slower, needs less angle) You mentioned difficulty of wide bevel sharpening - inconsistent contact at the edge. One way Sakai makers address this is to have the wide bevel always have angle change from heel to tip, and to have it be convexed, as well as a slightly curved edge profile being more friendly to construction and maintenance. This allows independent abrasion of the different knife sections and edges, without touching multiple, disconnected parts at once.

Lovely knife

Bullshit

Nice color!

Love the designs and just because The business model is new doesn’t mean it won’t take you further than anything else would have. Keep up the amazing work integrity and inspiration!¡!

I am just beginning my knife making journey. I made my very first taco style sheath and it came out good. I used the very same flaring tool and experienced the same issue at first with uneven flare at first, but eventually I did get them to straighten out, but it was nerve racking lol. I did my kydex with a decent heat gun, one piece of foam on the floor, kydex, another foam on top, a piece of wide wood on top and then stood on it hahahaha! It worked though lmao! Came out good, but will be making a press rig next for sure. I just want more options for belt/pocket clip for the sheath, something different but still functional and nice looking. To me, an EDC fixed blade needs a slim, streamlined sheath for the pocket or belt, like what you made there. Thanks for sharing this video, as I picked up some good information and tips for my next one.

how thick is the spine of a yanagiba knife (for the back and the front)? thanks..

Love the part when he takes the knife he is breaking with and rubs against his forearm then back to breaking. 8:06

The best brother

I sincerely wished that you would do those knivesfrom CPM steel s35vn Or 90v the edge retention and keeping the sharpeners forever premium stainless steel

I also use the push stick method alot, sometimes I go freehand and sometimes I just push with my thumb. What are you using for a push stick? Everything I've used leaves a line on the blade. Thanks for the video

It is Hard to make a simple knive that look good and works well to , your projekt look to me like a fusion between western and japanese kitchen knife , I like it , did you mention materiales ,handle and blade ,anyway good job your deffenently on to somthing

Absolutely love hearing your thoughts as you create however on my android it's very difficult to see your pencil lines

Apologies on the blown out drawing parts - it was an older clip and I didn't quite have the exposure correct. It was also much easier to actually see before going through UA-cam compression. I'll keep those in mind for future videos

I felt like i was making prototype of knives all the time. ❤

That's awesome ❤ Finally someone going into the subtle details. That's so cool to see and also inspiring for us who are trying to make some knives ourselves. Thank you!

Hey don so quick question could you have done the fuller first before you ground in the bevel? it’s a honest question sorry if it’s dumb

Can't believe your videos are free.

Thanks for the video don! Maybe a super thin s-grind would work good for Wagyu. Looks pretty tough to cut!

Amazing 👏

Noice

I love that you are so transparent about your design process. I like how dramatically improved the end design is from your previous prototypes. The end product looks amazing would love to have one some day ❤

I'm curious what metal-finish you're using for your most recent. It appears matte on camera, are you sand blasting/ etching/ or stone washing? I'm also working on finding out what matte finish is best. i like the look of blasted, but even with fine media it adds a lot of friction to slicing. I'd Really like to know! Keep up the good work, from one knife maker to another!

I'm curious what metal-finish you're using for your most recent. It appears matte on camera, are you sand blasting/ etching/ or stone washing? I'm also working on finding out what matte finish is best. i like the look of blasted, but even with fine media it adds a lot of friction to slicing. I'd Really like to know! Keep up the good work, from one knife maker to another!

Interesting design perspectives as always Don ❤

I was here

Get some black paper and a white pen for this next time very hard to see the lines.

People getting a taste of your knives with something more affordable is not a bad thing. People understand that expensive materials, complicated processes and high levels of finish will cost more. People are often happy to pay for customisation. Others just want something beautiful and functional.

Interesting to see another thought process and approach, as well as the differences when it comes to what I like a 'chef's knife' to have in terms of properties. I think I orient more towards French style knives more than any other for something of a signature shape with 3/4 flat from the heel and the last 1/4 having a slight upward sweep but it can vary a little too depending on the economy of material putting together a batch. Where I'm finding myself being drawn to is a bit like were you ended up having the size there. Like I've cranked out most of my knives in that 50mm 2" kind of height profile but I'm starting to slip up to 60-65mm as well having some benefits (for the larger hands) and also for moving food off the cutting board, loading it up so to speak like the Asian/Chinese chef's knife being a big 'spatula' of sorts! Sometimes a lot of that is led by the customer too, like even some requests I'll get onto which are a very odd 3" 75mm high design that's quite unusual but they swear by it as being just how they like to cook with. Guess we'll see how that ends up and the work is never done, great to watch your video

👍✌️⚒️

A completely awesome piece. From the fit and finish of the handle. To the ground fuller/tip work. To that Damascus pattern on the blade. Well done to all involved in making such an awesome and efficiently functional work of art.

That has to be one of the nicest Damascus patterns about it really suits this style of blade excellent fit and finish great combo guys

gorgeous design and pattern on the blade. Solid work.

It was awesome to see this come together from nearly start to finish in person! Truly an awesome collaboration!

What are you using as a push stick?

Nicely done my friend 👌🏻

Дизайнерский нож. Создан не для работы. Дизлайк.

bang on job. Is there a video of the billet being forged?

Hello, beautiful knife. Thank-you for doing the video. Question…what were you using to stick your sanding disks on the plate. People recommend 3M feathering compound but that is no longer available.

amazing work gentlemen keep repping for 520!¡! Love the ivory and brass perfect contrast. Can’t wait to see some more forging’s of your own! Also that stainless clad looked crazy… props on pulling that off, it is a well known pain

Did I see some sanding fixtures from Ed??

Another wonderful peek into your practice! Every technique makes me more aware of how much i have to learn

Can’t wait to attempt something like this. Where do you get yours stones at? Most thing ones I find are so much smaller (about 1/4” wide)

Used Razorstar for the first time today, also very impressed.

That name kkkkkkkk 😂😂😂😂😂😂😂😂