SAKURA Santoku Knife cuts through a Shoe!!!

[elitept]

Great idea, Sandals! 8-)

[jamescarpenteruk]

All those that say Damascus steel is purely for looks are misinformed. Perhaps in some knives yes - and certainly tens of layers are not necessary. With an oriental knife such as this, the steel is harder on the Rockwell scale than European knives, you're looking at 60-66 usually, in comparison with 55-58 for their european counterparts.

[jamescarpenteruk]

@jamescarpenteruk This is useful in getting the blade thinner at the cutting point and through to the spine - the edge on an Oriental knife is sharpened to between 11 and 19 degrees in comparison to European knives 20-25. The downside to a harder steel is its brittleness. A single layer steel knife, like say a Global, is more likely to snap when dropped or turned in hard foods than a similar quality Damascus steel knife, as the layers in Damascus steel get softer when folded less.

[jamescarpenteruk]

@jamescarpenteruk The centre layer on this knife is probably around 63 degrees rockwell, whereas it will reduce to around 2-5 on the outside layer, thus giving the knife some shock absorbance and extra durability. That said the difference between a knife with 5 layers and 60 layers is negligible.

[boognish593]

i'd say it was sharp if you pushed it through the paper instead of using a slicing motion (razors can do that). i can slice a shoe like that with any knife that's sharpened.

[es31211]

but will it blend ?

[ShipWreck97]

DO YOU KNOW HOW MANY AFRICANS COULD'VE WORE THAT SHOE!? HALF!

[pablolankenau]

Oh good, now I can use shoes on my cooking

[iancilloh]

@pablolankenau was that shoe blue? yeay finally blue food!

[iancilloh]

@pablolankenau was that shoe blue? yeay finally blue food!

[Fatboyfilmz]

My knives are very dull the need sharpening badly...

[0omatthewo0]

WOAH DUDE!

[soulfly7112000]

Where's all the Cutco kiddies on this one? Darn, I wanted to chew someone out today. Nice knife. I have a few VG-10 knifes, and love that steel. It makes a cutting edge smooth as glass. I also have an SG-2 knife (shun elite) and it gets even sharper than VG-10, but I'm starting to feel microchips on the blade. That's okay though, I sharpen er'up every 2-3 days anyway. So what if I wear the knife out, I'll buy another one next year!

[197abo]

u can say its as sharp as a razor but i highly doubt its sharper than a razor considering that a razor can do anything in cutting that knife can do :P

[jordandcv]

u say sharper hen a razor i say sharper then a katana

[197abo]

@jordandcv well u must not have a real katana

[TheRiseagainstfan]

man how much do these set you back?

[hanzithaking]

i liked the part where he cut stuff :D

[kunstsein]

hey there, i don't want to sound like an ass but...why does it have 67 layers again instead of lets say 3?

It's for sure a very good blade and super sharp as one can see. The layering seems total unnecessary in modern times where there is very homogeneous quality steel in use.

I bet it was even more expensive because of the gimicky layering.

(if they make it because of tradition, ok then i get it)

[op2001il]

@kunstsein The layers give this amazing blade more flexibility allowing for the amazing strength of the blade. You can read more about it look for Sakura knife on google

[RebelWrestler45]

@op2001il You are completely wrong, Sakura knives use laminated blades; the outer steel is a cheap, soft stainless steel with high corrosion resistance (something like 420J, or SUS410/431), while the core is VG-10; it is completely useless to forge weld or 'layer' VG-10 or any other high quality modern steel, as it is already a largely uniform, homogeneous steel. The damascus pattern of the blade is a result of acid etching the pattern welded stainless, that is forged welded to the VG-10 core

[c2thedub14]

@op2001il not true. its a myth. it was thought to be true, but my Misono UX10 can flex alot, not quite "wippy" like a fillet knife, but not as rigid as a german knife. it also can take a really steep edge, i have about an 8 degree double bevel (16 overall) and it doesnt need much maintenance, just a ceramic steel. its made out of one stamped piece of Swedish stainless. Damascus is really just for looks. c&p: the knife Bob Kramer made to pass his exam was a single piece of steel.

[Wyndstarthedruid]

@op2001il that is bulllllshittt, its for looks.

[TheSMasa]

@kunstsein And who said that the steel should be homogeneous? Why would anyone do any forging/rolling then? -> Because it makes the steels structure different.

You can actually hear the difference of damascus steel and ordinary "modern" blades. To the question if damascus steel blades can be more sharp than ordinary blades I can't ansver, but it's obvious that multi-layered steel blade has different handling & feeling because the blade should be more rigid. Read your material tech please :)

[RebelWrestler45]

@TheSMasa Pattern welding with today's modern steels is done only for looks; (though, when 2 different modern steels of varying HRC rating are pattern welded, one can purportedly achieve more aggressive microserrations). It is crucial that steels be homogenized for optimal performance, it contributes strength and integrity to the steel; this is why forge welding the steel was popular in days of yore; it would create a more uniform steel composition, with consistent carbide disbursement.

[RebelWrestler45]

@TheSMasa Furthermore, sharpness potential has to do with the grain size and structure of the steel; powdered steels can generally achieve higher sharpness than non powdered metallurgy steels particularly due to a reduction in grain structure, but also due to superior steel uniformity, as homogeneity of the steel contributes to sharpness potential. I've witnessed this first hand; comparing CPM D2 to other generic D2 steels, as Crucible produces some of the most homogeneous steel on the market.

[75SilentWarrior]

How a knife cuts depends more on the skill of who sharpened it, then what i9t's made of. And I usually don't cut up my shoes in the kitchen, not a very good test.

[chefgiovanni]

The knife is very sharp. Not many knives are as sharp as KASUMI ! I got mine at

ChefDepot . com / kasumi2 . h t m (copy and paste, put together in browser)

[ignoresxk1]

now you got sandals

[jerryison2003]

interesting vid....now was that shoe also japanese craftmanship? :D

[Chickenman9922]

but the important thing is you can get the knife back to that sharpness AFTER it dulls

i can get a 5 dollar kitchen knife WAY sharper than that with a belt grinder, 220 grit belt, medium and fine arkansas stone and a leather strop

[idahochas]

yes grasshopper, but try that with a foot in it, and then we will talk.

[dodgedart74]

need a ceramic knife

[VengeanceIV]

that was a slipper...

[trotchye]

Decent knife, but I wonder can the resharpening achieve the original factory sharpness?

[gobacktorussia]

if your good at it.. and its best to use a japanese waterstone... 1000grit and finish with a 3000 - 6000

[HEKOT77]

"67 Layers of VG-10" Are you sure?

There is only one layer of VG-10 - the core.

The other 66 layers are another steel.

[38828601manu]

DEAM!!

[potatoface89]

no air pockets? sorry not a real santoku!

[MisterBaz1]

Those 'air pockets' you are referring to are called grantons. The original Japanese design does NOT have grantons. They are something that has been added in at a much later time.

[Ti1301]

Ginsu 2000 for the win!

[mrbeligos]

any knife thats sharp will do just the same....

[op2001il]

Any knife that is extremely sharp - like this one, will do that yes. - try it with your kitchen knife and see what happens :)

[mrbeligos]

well I wont try that on a shoe, but mine did as big a chunk, cutting upon a phone book as you wanted. I keep mine extremely sharp.

[cgtrademark]

@op2001il haha i've vut thru a cutting board before my knifes are CUTCO beat that. by the way cutting thru paper ruins the knifes edge. i'm a knife expert I've taken classes so don't tell it doesn't.

[ChefLed808]

@cgtrademark

cutco is for amateurs..

[75SilentWarrior]

@cgtrademark It does but very little. A knife won't go from razor to dull in one pass through paper or even 20, it would take hundreds, if you have good steel.

[AnotherWasteOfSpace]

@cgtrademark No "knife expert" would defend cutco...

[ThomasR099]

@op2001il when do you think a KITCHEN knife should be required as a shoe cutting tool? i've always thought of these kind of tests as completely irrelevant and above all not exactly very good for the knife. however: nice knife you've got there !

[Styx9001]

@op2001il any kitchen knife could cut through a shoe if you really know how to sharpen and hone it

[localcity]

@op2001il

don't think my kitchen knife isn't sharp, it'll cut you when you read this.

[localcity]

@op2001il

don't think my kitchen knife isn't sharp, it'll cut you when you read this

[op2001il]

You can find the same bladeon ebay - look for " 8" Sakura japanese chef knife "

[XShadowRejectsX]

amazing knife, how much was it?