My First 66 Rockwell Knife

[SiegePerilousEsauMaltomite]

I've been looking at the gehei 210mm gyuto in blue #2, will make sure to remember to take height into account, although I've grown used to using myh cheap, short gyuto.

[pedantic]

Did you ever do a cut test with this knife? I saw the many sharpening videos with it. But no cut test.

[hrvojesoric]

Hi can you please do some reviews about zdp 189 steel it would be really nice, cheers

[hrhamada]

Thanks, I was thinking about this exact one to add to my arsenal

[tommynsong]

I'm considering getting this knife and want to know what are the stones you recommend to sharpen it.

[newinspiration]

now, it's time for you to get a natural polishing stone for final polishing hehe

[SkeleknightsGaming]

Would you recommend this or Dalstrong Omega series kiritsuke? I'm debating which I should go for. I like both, except I can only afford one for now.

[matthewnakhla]

I know i already asked you to check out Dalstrong knives, but could you also check out Miyabi(Henckels japanese brand) knives? I dont think I have ever seen you do a video on Miyabi. I own the Miyabi Fusion and love it. It is currently $100 at cutleryandmore's website. really good price when compared to its 6 inch and 10 inch sizes

[sjormasklin]

it's not the topic but.... what oil do you recommend for wood handle, it a new knife few people said that I should dip the handle in olive oil over night

[lordzansu]

i personally think the ho wood can be a part of the charm =) but i could imagine that maintenance is a bitch.
Would have been interresting to see you rock it on the table for a sec, just to see how bad the height issue was, but i could imagine as little sharpening as the knife will need its not as big an potential issue as on other knives

[knifesharpeningnorway]

tried the takamura migaki r2 gyuto? that things pretty damn thin

[lungsun]

Can you make some videos on doing some actual cutting reviews on some of the knifes you own? Because a kitchen knife can look very good but cut very shit. Carrots and potatoes testes are very good for testing the geometry of the edge and food release. I find that tomato test only tell you how sharp the knife is. Thanks

[benjaminarndt]

Question: do you think these extremely hard knives are too delicate for moderately experienced knife users? I’m really hyped for a knife like this but kind of worried about (micro) chipping…

[yeheyheyyeh]

literally not the hardest knife in the world... zdp 189... cpm m4 all harder even going up to ceramic... I run my 52100 knives as high as 65hrc as quenched 67hrc... love your videos but the title is misleading.

[adamtoth]

Usually Japanese prefer simple and functional style, and the art (japanese style) in this case of the knife is the blade and crazy handles take away focus from the beauty of the blade. Normal handles are high functionality and simple. Us Americans have a different idea on style and prefer it over function in some cases. Imo customized handles look silly, this one isn't that bad tho...

[adamli]

i just prefer sukenari over gihei on zdp189

[AGC]

Ummmm...this IS a JP Sushi knife. :) Intended for JP dishes and "food decoration/sculpture". So the grip would have to change. Can't use grips intended for German knives. :) I'm not a Sushi chef but...call it an educated guess. Be a great idea to take a course in "Japanese kitchen knives 101" --applies to all who buy JP knives for home (which I don't understand if not making Sushi at home or "food sculpture".--which you don't need JP knives to do...just skill and a sharp enough knife...and not JP knife sharp).