12:07

[Japan] Cutting board that can store knives | "Does it really cut?" Sharpness test

16:01

[Sharpening routine] Introducing recommended items for sharpening | Sharpening system

10:09

[To prevent cracking] How to handle natural whetstones | How to maintain them | How to store them |

27:27

[Review] The appeal of the resinoid manufacturing method | whetstone_KENSYO_ALTSTONE SO-ISSO

10:16

【12月8日】【賞金アリ】割烹道協会主催_第一回 桂むき大会！告知｜2024年12月8日(日)_東京【10/31締切】

27:49

[Amazing Japanese whetstones] 16 types of NANIWA | Naniwa Kenma Kogyo

01:12:32

[Infiltration] A Japanese whetstone factory. How artificial whetstones are made. | Naniwa Toishi

15:19

[Review] New Japanese steel! Yasuki Hagane (Proterial) | Blacksmith: Nakagawa / sharpening: Yanai

03:51

【12/15】【2/16 最終】包丁と魚にふれあう「捌こう会」

15:11

Why is the blade not sharp? Why can't I sharpen it properly? [Real sharpening] |

05:39

【能登復興支援イベント】【全額寄付】【東京築地】1日限りの"能登食堂" 6/29（土）｜ありがとうございました！！！

10:19

[Explanation] How to replace knife handles. How to remove and attach them

20:44

[Review] Not just any Damascus. A special Japanese knife "神威 (KAMUI)" | Kasumi Coreless

18:47

[Review] New sharpener: Rolling sharpener | Tips for sharpening beautifully | TASKI |

16:30

[Review] "Mezzaluna", "Extra-large bread cutter", "Handling knife" | How to handle fish

01:27:39

Japanese blacksmith “Yasu Kobo” | Yuwaku, Kanazawa City, Ishikawa Prefecture | Yasugi Vinicius

13:45

【地震に負けずに生き残ったお酒があります。】4/9-4/11。能登の美味しい日本酒、どうですか。す。

16:10

【開店！】包丁好きのためのオンラインストア｜マグネット包丁棚＿砥石台＿こじ棒(歪み取り)＿黒まな板｜インスタのっとられた。犯人と注意喚起。

01:27:02

【潜入】巨大回転砥石の交換作業に密着してみた｜鋼材ごとの研ぎにくさ、火花の違い｜山脇刃物製作所

19:15

[Review] Magnesia whetstone | Shapton Blade Mastermind, Naniwa Goken Arata, Suehiro Maito

27:56

[Basic sharpening method] Preparation for knife sharpening~｜Valentine Chocolate

20:01

[Japanese whetstone] Iyohoto sharpening "Mio Tsukushi Hime" | Natural Stone

01:09:49

[Japan's Treasure] To the mountain of natural whetstones "Iyoto" | Mining, knife sharpening | Ehime

48:00

Knife workshop Tadafusa | Japan | Tadafusa | Tadayuki Sone | Sanjo City, Niigata Prefecture

12:14

【使い方】名倉砥石とは！｜ミニ砥石の魅力

21:24

[Comparative verification] Fixed whetstone ｜ naniwa, suehiro, altstone, atoma, kensyo d,, kubo

21:37

[Japanese whetstones] ALTSTONE “rin” and “fukami” two fired whetstones

34:33

【潜入】福田刃物工業「KISEKI:ツアー」｜切れ味試験機｜b8ta(ベータ) ＿体験型ストア

15:05

[Japanese Chef Knife] Natural beauty x traditional techniques. Ultimate sharpness! "hozantomoe"

50:50

[Infiltration] Natural whetstone enthusiast's house | Yuuma style_How to sharpen a knife

29:14

[Infiltration] Japanese whetstone museum “Natural Whetstone Museum” | Kyoto, Kameoka

29:17

【潜入】包丁箱製造会社へ行ってみた！｜玉田紙器｜岐阜県関市

28:17

Japan's new sashimi knife "matou" | Ceramic | Comparison of sharpness | Taste created by the knife

16:20

[New product_Whetstone] RockStar｜SHAPTON

06:59

【残り1回】【2025年_1/19 最終】マインドフルネス・朝研ぎ会｜

23:17

The charm of Chinese knives! ｜How to handle, cut, sharpen｜Chinese kitchen knives for home use

18:17

[Whetstone or sharpener] Knife changes the taste of cooking | 5 blades

10:53

[Review] Japan_What is Tanegashima's extremely sharp kitchen knife "Tane Knife"?

09:51

Kitchen Studio / Japan Kappo Association "Bringing Japanese Cuisine to the World"｜Tokyo

29:35

[Review] Opinel or Fedeca｜Very Popular Outdoor Knife｜Trial Cutting_How to Sharpen

01:12:04

Developed the carbide kitchen knife "KISEKI:". Fukuda Cutlery Industry｜Seki City

21:23

Nine natural whetstones｜Ohira, Otsuki, Omura, Aoto, Choshiro｜Black Lotus, Suminagashi, Karasu

56:58

“Knife changes the taste” Tsukiyama Yoshitaka Knife Shop_Masashi Fujiwara｜Japan_Mie Prefecture

24:05

[High-end Japanese knife] Sharpening the shakuichi sashimi knife_Mizumoto-yaki made by Nakagawa

27:35

[Introduction to Japanese knives] Kurouchi Bunka Knife | Tips for sharpening new knives

35:39

[Infiltration] Okubo Blacksmith_Yoshimasa Okubo | Field Forging | Free Forging

19:29

[Over 30,000! ? ] I tried sharpening with a glass whetstone | SHAPTON

16:59

[Kimono-like knife] I sharpened beautiful colored Damascus.

08:35

Knife bends on its own. ｜How to fix distortion

10:08

How to remove rust. ｜Anti-corrosion agents｜How to remove stains from kitchen knives

21:09

[Amazing Japanese sashimi knives] 5 sharpness｜Shiroichi Steel Kasumi｜Fiber flow

30:31

[Review] KISEKI: The sharpness of a kitchen knife with hardness second only to diamond | Sharpen?

22:54

【Note!] Japanese natural whetstone｜opening _ trial sharpening｜crow armor blood splash red haze ghost

37:57

【ne no hi④】Innovative Japanese Knife Making | HRC Advantages of “all steel” | Yusuke Sawada

39:49

[ne no hi ③] Knife handle manufacturing process｜Removable type｜Handle attachment

12:42

[NE NO HI ②] Sharpening knives that can cut considerably｜Natural whetstone_Marca｜Glass whetstone

30:36

[Ne no hi ①] Частная стальная кованая зона сухой полировочный зеркал поверхность | Япония Канагава

27:28

Kobe Knife Show 2023 | Japanese Knife Exhibition

16:29

[Factory infiltration] Japanese blacksmith. Kato Uchihamono Factory_Yoshimi Kato

30:47

[Factory infiltration] Anryu cutlery_Takumi Ikeda｜Takefu Knife Village_Joint workshop