【賛否両論】笠原将弘さんの愛刀・柳刃包丁『旬 ダイヤモンド砥石』で切先まで丁寧に研ぎ上げる
We're maintaining a cherished yanagiba knife (a fully forged yanagiba knife) entrusted to us by Masahiro Kasahara of "Sanpi Ryōron" (a Japanese comedy duo). Kai Corporation's knife master, Yasuhiko Hayashi, will use his expert skills to sharpen the hard, uniquely "fully forged" blade to its absolute limit. This time, we'll demonstrate a full-fledged sharpening process using a diamond whetstone. The way the knife then effortlessly cuts through paper is truly a must-see. This video showcases the luxurious pursuit of sharpness, packed with professional techniques. Please take a look. ▼Table of Contents (Chapters) 00:00 Opening - Introduction of Mr. Kasahara's beloved knife (traditional forged) 00:54 Checking the condition of the knife and planning the sharpening process 01:46 Correcting the blade edge with a diamond whetstone (#1000) 05:13 Reducing thickness and adjusting the blade line 09:24 Finishing sharpening (#4000, #8000) 14:15 Final check and back sharpening 14:38 [Demonstration] Sharpness check (paper test cutting) 15:02 Ending - Presenting to Mr. Kasahara ■Kai Corporation Official Online Store https://www.kai-group.com/store/?utm_... Featured product: Shun Diamond Whetstone #220 URL: https://www.kai-group.com/store/produ... Featured Product: Shun Diamond Sharpening Stone #1000 URL: https://www.kai-group.com/store/produ... Featured Product: Shun Diamond Sharpening Stone #4000 URL: https://www.kai-group.com/store/produ... Featured Product: Shun Diamond Sharpening Stone #8000 URL: https://www.kai-group.com/store/produ... *Please note that products may be out of stock or discontinued depending on the timing. #Cooking #KnifeSharpening #Controversial #MasahiroKasahara #SekiMagoroku

【賛否両論】笠原将弘さん降臨!日本料理界の『マスター』が愛用の包丁で達人技を披露!ご家庭で試せる簡単レシピを野菜の切り方とともにご紹介【関孫六】

【研師 × 研師】實光刃物 Ryotaさんの職人技に林が唸る!?お互いに包丁を研ぎ合う対談が実現!【Ryota / JIKKO】

林泰彦の研ぎの秘伝書【切刃付け】愛用の包丁を長く使い続けるために…上級者向け研ぎ技術を解説

【魂が宿っている】外国人を虜にする堺の伝統包丁 ブームの火付け役のひとりは伝統を守るフランス人の鍛冶職人【スポットライト】newsおかえり特集

Making Japanese carbide kitchen knife. Cutting with diamond wire in Japan!

世界に誇れる日本の刃物工場に潜入したらすごかった
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[Highly Difficult] How to Sharpen a Thin Blade Knife: Many Things to Pay Attention to - For Advan...

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[Complete Edition] Professional Sashimi Cutting and Presentation Techniques

【こだわり過ぎグルメ #番外編】切れ味爽快!大阪・堺でマイ包丁探し【メッセンジャー黒田×前田春香アナ】(2025年6月13日)

「こんなの初めて…」料理人に忖度なしで包丁をレビューしてもらった結果【包丁料理人おいり × 関孫六 要】

林泰彦の研ぎの秘伝書【和包丁編】片刃の包丁を研ぐためのポイントを解説 & 実践!【関孫六】

Inside Japan’s #1 Knife Factory: 2 Years for One Blade
![[For intermediate to advanced users] A professional teaches you how to sharpen a yanagiba knife. ...](https://i.ytimg.com/vi/bBWXepG6yRQ/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLClHgZz6VscTj1tIzbDxu6GxuPRpA)
[For intermediate to advanced users] A professional teaches you how to sharpen a yanagiba knife. ...

I tried to process 8250g of raw natural whetstone so that it could be used (cutting, surface grin...

Serious sharpening taught by Ryota the sharpener.A Japanese knife that cuts a plastic bottle.

【賛否両論】笠原将弘さんの愛用包丁を研ぐ!研ぎ師おすすめの『旬 ダイヤモンド砥石』で性能を引き出す

刃物専門店 宮文 「両刃包丁の砥ぎ方」

The REAL reason Japanese Knives Cost so much!

