Fantastic blade and review! I purchased a Shindo nakiri from Tokushu a couple months ago and l am in love with it. Fantastic grind for the money and takes a crazy sharp edge easily with good retention. It is actually the only kurouchi/kasumi type knife l have bought which l didn't end up thinning almost right out of the box. I am actually getting ready to begin thinning it soon, but not because it is thick. I just want to maintain the thinness behind the edge over time and also put my own polish on the bevel for aesthetic reasons. Anyway, love the videos and happy to see that you know Tony, who is an awesome guy. I definitely second the recommendation for Tokushu knife, and cannot say enough good things about what Tony and Zach are doing for knife lovers.
@BetweenTwoForks
Жыл бұрын
Thank you so much for the support and watching! I'm behind on responding to comments and trying to catch up! But you are spot on, its an amazing knife. Maintaining that grind and thinness will be key to this knifes performance. I have to say, the heat treat is damn good too. Tony and Zach are great guys. Can't say enough good things about them. Again, appreciate the support brother! 😃🙏
@KitchenKnifeGuy
2 жыл бұрын
Just found out about your channel today thanks to Tony sharing this in a Facebook knife group. Nice video AND channel!
@BetweenTwoForks
2 жыл бұрын
Thank you very much and really appreciate the support! 😃🙏
@AndyinMokum
2 жыл бұрын
Greetings from The Netherlands. This is a very interesting review. A few days ago, I dropped my wife a hint that this knife would make a great Christmas present for yours truly. I've already had a look at the handle. It's as you say, some beeswax or some epoxy resin down the tang hole, will easily solve a potential problem. As the blade is made from aogami #2 steel, fixing that water ingress, is of a priority. You don't want the tang going rusty in the handle. If my wife does buy me this knife. I'll finish the Japanese elm handle with many layers of Birchwood Casey Tru-Oil. This is a linseed based gunstock finishing oil. It's used on high end shotguns and on custom guitar necks. The finish is absolutely stunning. It also completely seals the wood from moisture and bacteria. I was also looking at the 17cm Funayuki by Kyohei Shindo. That's also a gorgeous knife.
@BetweenTwoForks
2 жыл бұрын
Hey! First off, thank you for watching and supporting the channel. Warm greetings from the Midwest 😃 i think this would make a great Xmas present. The grind is spectacular! I am actually familiar with tru oil. I just finished 30 or so knife handles with it. Some great stuff! Still learning my ropes around it. Watching quite a few guitar finishing videos lol. So far, I have gotten a few of them to that deep gloss 😍
@AndyinMokum
2 жыл бұрын
@@BetweenTwoForks I use Tru-Oil on my 3-string cigar box guitars necks. The stuff is awesome. I've just finished a Japanese elm handle on a 10.5cm ajikiri. It's a beautiful little fish filleting knife. I gave it 10 coats of Tru-Oil. I have to say, it looks absolutely stunning. My advice to get that deep gloss, is to very lightly rub the surface of the handle down with "0000" grade wire/steel wool. This is just to get rid of any small bubbles and bits of dust. Do this in between application of Tru-Oil. Obviously let the coats dry first. After about 5 coats, you'll start to see that deep gloss forming. After 10 coats, it's wow!
@mfreeman313
2 жыл бұрын
@@BetweenTwoForks One of the cool, if exhausting, things about learning anything is learning the stuff that's connected to it. Finishing wood is a whole subject in itself but yay, right? You talk to friends who know, you go to the hardware store and get stuff and experiment, it's all good. I'm studying up on how you flame handles, that's a really cool look and evidently not hard to achieve.
@AndyinMokum
2 жыл бұрын
@@mfreeman313 Flaming the handles, isn't something I've done yet. I must look into the technique. My wife didn't give me the bunka for Christmas. Instead, she gave me the 17cm funayuki by Kyohei Shindo. It's also made from iron clad Aogami #2 core steel, hardened to 62 HRC, with a beautiful kurouchi finish. Of course, I had to sharpen it right away to check its full potential. It took a screaming, atom splitting edge in no time at all. Like its bunka stablemate, the grind is crazy thin. The knife is like a laser. I'm super pleased with her gift. I'll change the rather generic handle on it though. I fully understand why this handle is being used. It's to keep the cost down, while the smith establishes his reputation as a maker of fine blades. There's a guy in the Amersfoort area in The Netherlands, who makes drop dead gorgeous custom handles. I'll have him make and fit a handle for the knife. In a a couple of years, Kyohei Shindo knives will not be selling at the promotional prices they are at the moment. Of this, I'm sure.
@JV-dx5uv
10 ай бұрын
Heb je hem gekregen? Hoe bevalt hij? Het mes is in Nederland ook nog vrij voordelig te vinden dus ik heb interesse
@michaelmadigan9856
2 жыл бұрын
Right before you said o man. I said o man. Sick knife!
@BetweenTwoForks
Жыл бұрын
Knife is still holding up well! Its a beautiful piece!
@marcusjonsson5531
2 жыл бұрын
I have this exact knife, it's by far the best knife ive ever had! The patina is like an oil spill right now as ive been cutting alot of warm meat :D The tip is thin and fragile, and the rest is also thin so be careful when cutting and dont try to bend or force anything in any other direction than youre cutting.
@BetweenTwoForks
Жыл бұрын
100% this. Good knife practice. I think everyone who is picking up a knife for the first time can use this lesson. Use it for what it is intended for. 😃🙏
@marcusjonsson5531
Жыл бұрын
@@BetweenTwoForks Would love an update on this knife also! :D Thanks for the vids
@GB-dl9me
2 жыл бұрын
I love the knife, just feel the metal is crazy reactive.
@AndyinMokum
2 жыл бұрын
Always have a damp tea towel to wipe the blade down. When you've finished using it, wash it in mild soapy water, rinse and dry the blade. The edge will take on a nice patina. This not only looks cool, it adds a extra layer of protection. I love high carbon steel knives. The extra care needed, is well worth the effort.
@davidtatro7457
2 жыл бұрын
My Shindo nakiri is two months old, with almost daily use, and l haven't found it very reactive at all compared to white steel. However, l am a home cook and have the luxury of keeping it wiped down very carefully between operations. If you're not liking the patina, you can always remove it and start over. Perhaps oiling the blade would help too.
@BetweenTwoForks
Жыл бұрын
Carbon steel in general is fairly reactive. But as they said above, or below, in comparison to shirogami, not much else is as reactive lol 😃
@BetweenTwoForks
Жыл бұрын
@@AndyinMokum 100% agree that damp tea towel is a great standard practice especially for carbon steel knife users. 😃🙏
@BetweenTwoForks
Жыл бұрын
@@davidtatro7457 agree with you here! Not much else is as reactive as white steel 😂
@TokushuKnife
2 жыл бұрын
Well done!
@BetweenTwoForks
2 жыл бұрын
Thanks Tony!
@KP7EpicVideos
2 жыл бұрын
Great video !! I am thinking buying the Kyohei Gyuto for my summer season. Do you think is a good choice or should i go for a Tojiro ?
@BetweenTwoForks
2 жыл бұрын
Honestly, many variables here. If you are talking tojiro dp vs this, the tojiro is stainless steel. Also the kyohie shindig prices have also gone up significantly. So you might want to take the price change into consideration as well 😃🙏
@gobsvlogs7156
2 жыл бұрын
Love the video💪🏽
@BetweenTwoForks
2 жыл бұрын
Thank you!!
@bidangppsuhss6927
Жыл бұрын
I have one of these, and I replace the handle with ebony wood with buffallo horn ferrule, it's look so pretty..
@rcc883
2 жыл бұрын
Great video! I’ll have to check it out!
@mfreeman313
2 жыл бұрын
Another heads-up to an interesting knife. It's too easy to look at the spine width at the heel and say if it's X much over two millimeters you turn up your nose. I've done it myself many times. You're not putting the damn spine at the heel through your ingredients, is the thing, so you have to look at the whole grind. That push cut! Woo! (Thanks for the choil shot, btw.) I like bunkas and santokus because I just feel I get more leverage at the tip than with other profiles. Long story short, nice review and keep 'em coming. P.S. I'm researching staining and finishing some ho-wood handles and other kind of boring ones to give the knife more pizzazz. Love a nice handle but it def adds to the price, so if you can pimp it out yourself that's a plus. Might be an area of inquiry for you and us DIY folks out here, just saying. : )
@BetweenTwoForks
2 жыл бұрын
I agree and have made the same assumptions myself in the past. There was a yoshikane or kono that had a thick spine and I wrote it off. You can only imagine how wrong I was lol. I will definitely look into putting together a video. I'm finishing up a batch of KKID handles right now as we speak 😃🙏
@mfreeman313
2 жыл бұрын
@@BetweenTwoForks Never really looked at Yoshikanes before-when I see a 3 after the dollar sign I'm usually already moving on-but they're pretty sweet, and do seem to have some thickness at the heel. Sort of a teachable moment for me because if a good knife had to be thin at the spine above the heel I figure that outfit would make them that way, and they don't. Maybe you want some beef above the heel when you need to use some effort to make your cut? Need to look into this.
@BetweenTwoForks
2 жыл бұрын
@@mfreeman313 i hear you! When I see a 3 after the dollar sign, usually my soul escapes my body for a bit and takes a few seconds for my consciousness to come back 😂 i love finding the great budget knives.
@kurtis4572
2 жыл бұрын
Love that Bunka. Where can one buy it. Googled it and couldn't find the knife you are using. Love the thin edge on it.
@BetweenTwoForks
2 жыл бұрын
Hi! You can find the bunka at tokushuknife.com there is also a link in the description 😃
@thepacificbusiness4020
Жыл бұрын
Hi curious if ever I can request a 6 months after review of this? :) Thanks buddy great channel!
@H0PEc
Жыл бұрын
Been 1-2 months love mine! Ultra thin and light! I use it like petty knife kind of
@johnhoward7298
2 жыл бұрын
I went to the site to buy this knife , but , there wasn't one for under a hundred bucks , in fact most knives were over two or three hundred bucks ( that bunka was there ... blade only for about one hundred fifty or so ) .
@BetweenTwoForks
2 жыл бұрын
Hey! It looks like they might have risen prices. Unfortunately, that's out of my control. These use to be under $100 when I first reviewed it complete with handle. Thanks for letting me know about the price change! 😃🙏
@wynng5515
2 жыл бұрын
I went to their website to check it out, they rise the price up to more than 50%. It too much.
@aerball
4 ай бұрын
Is this the same guy as Kyoshi Shindo?
@igorskitchen9459
2 жыл бұрын
Can i cut agresive with that thin blade?
@BetweenTwoForks
Жыл бұрын
With a thin blade, I wouldn't cut aggressive with it. But I guess that depends what you consider aggressive lol 😂
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