(Mostly) kitchen knives free hand sharpening videos - Page 2 - BARF

S21FOLGORE · 12-25-2020, 07:30 PM

Masamoto Honyaki Yanagibe part 3

youtu.be/XCu-rBGFo-Y

Are Honyaki knives and Japanese sword (katana) blade are made in the same way?

All mono-steel construction knives are honyaki?

How do they make "harder at edge, softer at spine" blade?

At first, I was going to talk about ...

1) If there's any, real world advantage of honyaki knives over awase / kasumi construction
( Are they really for "user knife for real kitchen work, or just a status symbol / decoration piece?)

Are they really worth the extra cost?
(The "real" honyaki knives that are made by reputable company cost at least $800 - 900, and the price keeps going up, as the older generation of blade smiths are retiring.)

... but I couldn't make them fit in 5-6 minutes time frame I was aiming.

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12-25-2020, 07:30 PM	#16
S21FOLGORE Veteran Join Date: Jul 2009 Location: san Rafael Motorcycles: 05 Ducati Monster S4R, 85 Kawasaki 750turbo Name:	*Masamoto Honyaki Yanagibe part 3* youtu.be/XCu-rBGFo-Y Are Honyaki knives and Japanese sword (katana) blade are made in the same way? All mono-steel construction knives are honyaki? How do they make "harder at edge, softer at spine" blade? At first, I was going to talk about ... 1) If there's any, real world advantage of honyaki knives over awase / kasumi construction ( Are they really for "user knife for real kitchen work, or just a status symbol / decoration piece?) Are they really worth the extra cost? (The "real" honyaki knives that are made by reputable company cost at least $800 - 900, and the price keeps going up, as the older generation of blade smiths are retiring.) ... but I couldn't make them fit in 5-6 minutes time frame I was aiming.