【包丁の全種類】家庭用から特殊包丁まで紹介、解説。

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

【包丁クイズ】刃物屋・調理師が使う専門用語まとめてみた。

[Nakiri bōchō] How to use and charm. how to cut. Double-edged and single-edged.

明治41年創業の老舗で包丁を選ぶ！家庭用からプロ用まで徹底解説！

process of making Damascus knife. Korea's top handmade knife master.

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

Sharpening a $ 1 knife with $ 300 Whetstone

【研ぎ指南】貝印包丁マイスター林さんに万能包丁の研ぎ方を教わりました

[How to choose a knife] Knife types｜Hollow, full flat, saber, scandi, convex

[How to sharpen double-edged blades] Tips for sharpening the back of Western knives

【家庭料理に役立つ包丁】包丁を買う前に参考にして下さい

Introducing knives recommended by Japanese chefs.

#283 PISAU TAJAM ITU SEGALANYA!! | WITH KATTO KNIVES

【初級編】包丁屋が教える出刃包丁の研ぎ方

【小刃・糸刃】2段刃の違い。包丁の危険な角度とは。刃付けのコツと注意点。片刃と両刃。

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

The Ultimate Introduction To My Cooking Knives ~A Total Cost Of ??? YEN~

Tamahagane, the material for Japanese swords, and how to make knives. A couple's work.

Repair a Rusty Japanese Knife over a month

誰でもわかる包丁選び！『関孫六』三徳包丁14本を価格順に徹底解説！