Syosaku make great razor sharp knives that are very comfortable to hold and use.
@villjalentine727
3 жыл бұрын
Wicked cool hoodie!
@BetweenTwoForks
3 жыл бұрын
Thank you! It's available in the merch store if you are interested! 😃🙏
@villjalentine727
3 жыл бұрын
@@BetweenTwoForks ordered a Hoodie and tumbler!
@syosakujapan
3 жыл бұрын
Hi, thank you so much for the fantastic and in-depth review of my knife! Here are some of my comments and answers. 1. You pronounce “Syosaku” perfectly. 2. Tsuchime (hammered) pronunciation: Tsu (as in tsunami, the “t” is not silent) - chi (as in chin) - me (as in met) 3. Scratch pattern from sharpening: This is only cosmetic. It has nothing to do with the sharpness. It’s impossible to make all knives mirror finished at this price point. 4. Scratch pattern from the texture of the plastic cover: This is only cosmetic, too. We need the texture inside the plastic sleeve to make it easier to pull out the knife. If no texture, the sleeve and blade stick together after some time. We need to keep some air in between. 5. Spine and choil not rounded off: You’re right. We don’t do pinch gripping in Japan. But you don’t hurt your hand or finger even if you do it with my knife. 6. Handle tang hole not symmetrical: Again, it’s only cosmetic. We fix the blade to the handle one by one manually. My artisans carefully check the straightness of each knife. 7. Gradual and thin grinding: I’m glad you pointed it out. Of course, it’s important for the sharpness out of the box. It’s also important for the sharpness for the years to come. Because if the profile is not perfect, you’ll lose the sharpness after some sharpening. This is one of the areas my artisans’ craftsmanship is demonstrated. Thank you again! Toshi - owner of Syosaku
@BetweenTwoForks
3 жыл бұрын
Thank you so much for the great detailed feedback Toshi-san!
@markkawecki7582
3 жыл бұрын
Very impressive knife, I love the finish and sharpness, looking forward to seeing the results in 6 months, thanks for the great vid dude
@BetweenTwoForks
3 жыл бұрын
Thanks my man! The finishing is very cool and definitely a very clean edge. In comparison to let's say the tojiro, this is definitely nicer and has a better feel.
@lz_377
3 жыл бұрын
Hey Raf great video and gorgeous knife. Can’t wait for more knives and whetstones!! 😁
@BetweenTwoForks
3 жыл бұрын
Thanks my man! Collecting and trying to slowly get knives and whetstones to review. Hope you and the family are doing well!
@mulroydm
3 жыл бұрын
Would love to see a review of the Gesshin Stainless 210mm Wa Gyuto!
@BetweenTwoForks
3 жыл бұрын
Will have to add it to the list! I hear a lot of good things about Jon over at JKI! 🙏😊
@kiltedcripple
3 жыл бұрын
You brought up Morakniv!! That's awesome, if you hadn't, I was going to. As a Mora owner myself, anyone who immediately turns up their nose at a hidden tang, let me just note, not only has my personal knife served me loyally for a decade and a half now, I've seen guys literally hammer a Mora into a tree and step on it like a ladder to reach higher branches. I've seen a Mora completely butcher a deer. I've cleaned fish, feathered wood, batoned wood, and done basic meal prep with mine. I doubt you're doing anything that robust with a rack of lamb at home. That tang is only an issue in home cooking if the heat treat is garbage, but if that's the case, the whole knife is probably suspect.
@mfreeman313
3 жыл бұрын
I like those Moras but I'm not sure about the Scandi grind and sharpening that whole wide bevel. Do you put a micro-bevel on it, like a lot of folks do? No judging if you do, it seems to make sense.
@kiltedcripple
3 жыл бұрын
@@mfreeman313 nope, I maintain the scandi. Scandi grind is super easy to maintain in the field. I carry an Arkansas stone when I'm camping, but honestly, anything with quartz in it you find can do the job. And it stays plenty sharp for anything much less exacting than shaving. As I said, I've done meal prep, I've cleaned fish, I've dispatched and skinned squirrel and snake. The scandi will absolutely split a larger vegetable like grocery store onions, but for cutting up foraged scallions or the occasional mushroom, they're completely fine.
@BetweenTwoForks
3 жыл бұрын
Thats is awesome! What a great testament to how well those knives are made. Not to mention how affordable they are. I have been meaning to grab one to keep in the car as part of the emergency kit. Now, I definitely have to. I feel like people who shout the "full tang" were just brainwashed by western knives marketing. And 100% agree that if the heat treat is bad, everything is bad!
@mfreeman313
3 жыл бұрын
@@kiltedcripple Thanks, I've been curious because so many people use them. There's a sharpener on KZitem I could name who took one with a factory edge to the next level and he made this huge production out of it. I'll try it myself, got a number of Arks and other types of coarse beginning stones that should speed things up and other abrasives for when you want to reestablish that nice polish they have. They're really very nice, and for the price? And almost any knife sturdy enough for a campground is going to wedge in onions and carrots and stuff. That's no big deal. I have a 511 I haven't used much and it strikes me as a perfect all-rounder, outdoors and in. Not a kitchen knife obviously, but nobody's going to ask you to chop up a case of onions out in the woods so it's just not an issue.
@kiltedcripple
3 жыл бұрын
@@mfreeman313 was it virtuovice? That dude will convex anything.
@desertratedc9596
3 жыл бұрын
Can you do at least one of the Tojiro white series knives? I know they don't have the cleanest builds but I have been loving my 165mm hairline santoku and getting hyped for the process of polishing the edges and personalizing the knife with a new Wa.
@BetweenTwoForks
3 жыл бұрын
I can most definitely look into reviewing one. I'm interested in their shirogami series as well. Like you said, not the cleanest builds but that leaves a lot of room for us knife nerds to customize/personalize it to our own liking 🙏😀
@desertratedc9596
3 жыл бұрын
@@BetweenTwoForks just realized my phones auto correct changed the name I meant, Tojiro. Be nice to see your thoughts on these blades.
@alexandermorse1306
3 жыл бұрын
Can you please review the Brad Leone Signature Series Set (Big Boy or Little B) Chinese Santoku Cleaver? I'll Subscribe if you do!!
@BetweenTwoForks
3 жыл бұрын
Hey! I will have to see about that. I was a fan of Brad until all the drama went down over at BA. If you really want the Brad Leone knife that he uses. It is actually made by Fell Knives. The Lamson ones are just lower quality copies of that knife.
@alexandermorse1306
3 жыл бұрын
@@BetweenTwoForks hold up, what drama?
@BetweenTwoForks
3 жыл бұрын
@@alexandermorse1306 BA had a bunch of drama that involved unfair compensation to BIPOC and sexism. It was a big thing that lead to a big restructuring. That's why a lot of the OG BA Test Kitchen staff are no longer there. You will have to read up 😃🙏 I am not 100% sure what Brad did and didn't do. But personally, I haven't seen him speak up about it at all. And if he did, I must've missed it.
@theneighborguy
3 жыл бұрын
I just ordered a Tsunehisa AUS10 Damascus Gyuto 240mm, and it came in the same exact box as yours. Do multiple manufactures use the same packaging materials?
@BetweenTwoForks
3 жыл бұрын
This I am honestly not sure! They should have different boxes. I have a few Tsunehisa's and they usually come in a black box. What are your thoughts on the Damascus Aus10? I have seen a few of those and have absolute laser grinds on them! Look forward to seeing what you think!
@mfreeman313
3 жыл бұрын
I'm not aware of any Japanese knife at any price with a wa handle that's a full tang. That's just not a thing. And I think demanding a full tang is a thing that people who don't know much else about knives insist on. In "An Edge in the Kitchen," author Chad Ward is pretty dismissive about insisting on a full tang for no very good reason you actually know. It shifts the balance point back a bit, if that's of vast importance to anyone. The poster below has said everything necessary about the "strength" question. I've never heard any kitchen-knife buff mention it. I've got a Western-handled Takamura Chromax gyuto with a full-partial tang, full in length but only extending about halfway down into the handle. Contributes to lightness. It's an _awesome_ knife that I love love love, just a Ferrari of a kitchen knife, and if anyone ever mentions the tang I'll probably just give them a pitying look and the pity will be real. Let us hear no more about full tangs and all that mess. 😄
@BetweenTwoForks
3 жыл бұрын
You are 200% spot on! I need to get a copy of that book. I have seen it a few times. Now that you mentioned it, I know it must be worth a read! I feel like the whole full tang thing is just a western chef knife marketing BS. They usually need a full tang to help the balance of the thicker blade. But on most Japanese knives and how light and thin they are, they don't need the extra weight. I actually have a Takamura Chromax en route, so I'm really excited to try it out. Especially knowing you approve it 😁🙏
@mfreeman313
3 жыл бұрын
@@BetweenTwoForks It's a good book. I've been in publishing and communications most of my life and I thought it was really solid. You'll like it. And you're going to _love_ that Takamura. Can't wait for your review.
@BetweenTwoForks
3 жыл бұрын
@@mfreeman313 that is awesome! Might have to connect with you and ask some questions if that's ok. I just got the Takamura. I can't wait to review it 😁
@mfreeman313
3 жыл бұрын
@@BetweenTwoForks Feel free. Handle, change threes to fours, add gmail. Now I don't have to ask, I know when you opened that nice box from Takamura Hamono you said OMG.
@BetweenTwoForks
3 жыл бұрын
@@mfreeman313 Awesome! I appreciate it! You are 100% correct. The box itself it so nice and high quality. I have a few other Japanese knives and that box is real nice! And the build of that Takamura is like a tank! You can really feel how solid the knife is.
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