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How To Sharpen Yanagiba Japanese Sushi Knife

2562 ratings | 253616 views
Yangiba knives are a true work of art. Learn how to get the best edge possible from your next sushi knife from this simple, easy for follow sharpening video. You will love how sharp your knife will be. Tojiro Yanagiba http://amzn.to/2lmwXZV Chosera 1000 http://amzn.to/2lmBifM Naniwa Junpaku Snow White 8K http://amzn.to/2kVxTUA Top Picks https://www.amazon.com/shop/burrfection Burrfection Gear https://kit.com/Burrfection Favorite Knife Retailer & Sharpening Supplier https://burrfections.com/CutleryandMore https://burrfections.com/SharpeningSupplies STAY IN TOUCH! Patreon https://www.patreon.com/burrfection Facebook: https://www.facebook.com/burrfection/ Instagram: https://www.instagram.com/rykytran/ Twitter: https://twitter.com/rykytran HELP TRANSLATE MY VIDEOS !!! https://goo.gl/f1Qv9t Thank you, for supporting my channel with purchases made through these links.
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Text Comments (415)
Steve Prince (5 days ago)
Stopped watching at around 8:00 when he fails to maintain the knife flat against the stone. All talk!
David S (19 days ago)
NOOOOOOOoooooo.... minuto 5:30....ahhhhhh
GMSmartphone Sicherung (19 days ago)
What a sword ;)
Jay Jay (25 days ago)
This guy have no idea what he is doing .... worst sharpening skill ever !!
Roif Ihmawan (1 month ago)
Berapa hargaya bro
The Fishing Experience (1 month ago)
I subscribed just too not see that brick again......
WickedandLazy (1 month ago)
Hey I am a noob in this but I have a Yanagiba knife that needs sharpening. My first question is: what is the item you use to flatten your stone?
Burrfection (1 month ago)
atoma 140 https://amzn.to/2ATHd2T. or if you want the absolute best https://amzn.to/2D7vJdC
Ola Hedberg (1 month ago)
hahaha when you put the blade to the stone, I cringed so hard.
ObiWahn Onryō (1 month ago)
Who gives bad Rating and why. Well there must be people who have an IQ of a " Boxfish " (Ostraciidae) 誰が悪い評価を与え、そしてその理由は何ですか。 まあ "Boxfish"(オストラシ科)のIQを持っている人がいるはず
Andrew Vo (1 month ago)
Man, you know how to make a heart hurt with that brick. The reason is appreciated though. 😂😂
Burrfection (1 month ago)
haha. welcome.
Glenn Watson (1 month ago)
what is your progression of grit from start to finish? thanks
Riley Castellano (1 month ago)
I sharpened my Yanagiba using a 1000 and a 6000 following this video to a T. It looks like I ended up scuffing up the soft iron part of the knife right beneath the shinogi line. I cannot find in any of your videos where you talk about how to not do this?
Seal77 (1 month ago)
Have or can you make a video on exactly the tools your using, from the basing to where the stones are held and stuff like that
Tom's Edges (2 months ago)
Do you have a one on one class? thx [email protected]
johnson mao (2 months ago)
Hay sir I'm trying to fix my yaganiba but it's not getting where it needs to be theres a small line at the blades end please help me
nbonettz (2 months ago)
hi! what do you flat the stone with? thx
Mikioi Strohlin (2 months ago)
29 bro... It was 29 times!?! And I was cringing the whole time!! Hahahahaaaa.. you are the best tho.. sooo no worries!!!
vasil ralev (2 months ago)
the stone stays super clean at all times. No slud or something..... I guess it is a pretty expensive stone. Great sharpening technic. A real pro.
Ipshit Tarun (2 months ago)
Please suggest me where to buy a Santoku and Nakiri for less than 20 Dollars each. Location- TOKYO
Danny Man (2 months ago)
I'm a cook and learning much from of sharpening knife on stones... I just ordered a 800 grit king stone... we have 3 tramontina knives 8" 2 of them another 6" with the air pockets... really like watching u... I'm still wondering isn't a burr a good thing? Like making the burr is making the blade sharper right?
Russ Mareno (2 months ago)
I just found your you tube channel and I thinks it's awesome ..What wet stone would you recommend I start with? Something economical,I home cook quite often and have an assortment of knives.I'd like to start this as a hoppy.I'm not happy at all with the old school electrical knife sharpeners.Thank you
Marco K (3 months ago)
Nice video, thanx! However, I have learned not to flush the wedstones, since the actual grinding grid is in the gray slug realesing from the stone while stroking the blade over the stone. Am I correct?
Tianhong liu (3 months ago)
How to sharp a katana?
Chris (3 months ago)
And you repeat instructions over and over too much. You are good at your sharpening, less is more.
Chris (3 months ago)
Hi you said to let you know if you are doing something wrong, to much lifting of the tip of the tip half the time it was air.
tinyGIRAFFE (3 months ago)
i’m not sure if this falls under your specialization, but do you steel a yanagiba just like you would any other knife since it’s a single bevel?
LancelotLNC02 (3 months ago)
I just am a bit confused, maybee you can help me. I bought my first two Stones (Nanriwa Traditional 2k and a Suehiro Rika 6k) do I have to soak them or are they splash and go Stones? Because in the WWW i get different informations. Some write I have to soak them in water before using them for several hours and some are writeing I just need to splash a bit water on the surface. Second the Suehiro had a Nagura Stone but the Nanriwa came without. Is it mandatory to have a Nagura Slurry Stone or not ?  Looking forward to hear from you. Cheers
Lukas Sitkomirski (3 months ago)
Sorry, aber Du machst genau das falsch wovon Du vorher gewarnt hast... Du drückst die Klinge auf die eine Seite und hebst die andere in die Luft. Schaue dir das Video noch mal an 7:04min. Du kannst vielleicht Geschichten erzählen aber mehr nicht.
Isaac OLEG (3 months ago)
Honestly the sound of the blade cutting paper is not that good to me. this is not a perfect razor sound I really obtain a neater one with a relatively thick European knive , finished on a felt wheel (or on leather then polished on felt) . But very probably your demonstration is very good.ALso, something disturbs me greatly, if you pretend that this is an art you eventually could not even ENVISAGE to use a brick to break the sharpening. Any art mean the ones that master it show some respect, for their tools and equipment. Now if you use those knives for fights to the death I understand you need to repair them, but I doubt this is the case . We have a name for that kind of show here, intended to sell something : camelot (people on the market selling you fantastic plastic things, some even in metal ) ;) Modern times, AMazon times ! STop me I am accelerating ;) what you say is good, I do not get how you go from 1000 to 8000, or I missed some point. I am not sure it is necessary to work as much the flatside , the burr can always be straightened but the concave portion have its limits I suppose. regards PS You say mirror polish, but did not show the blade closely.
Dara Arya (3 months ago)
I thought he’s gone cut that paper forever
Tyruss Nichols (3 months ago)
I'm looking to get a debate japanese style knives I am a beginner could you do a video on how to sharpen one of those??
Возьми порежь салфетку
Max Brand (4 months ago)
Please will you do a video on sharpening a karambit.
RJ Cruz (4 months ago)
Hi Ryky, im from Philippines. I really like your videos but unfortunately i can not afford a polishing stone. My highest stone is the Naniwa 1k grit. Can you please make a video comparison of grit finishes from 2k up to 10k grit. I will highly appreciate it. Thank you Ryky. Im Rj.
Todor Tashev (4 months ago)
5:18 NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Todor Tashev (4 months ago)
Hey, stop! Who is going to clean all this mess?
tim minke (4 months ago)
what sharpening set are you using?
Not Sure (4 months ago)
Is the micro bevel needed? does it help with sharpness?
Jennifer WhiteWolf (4 months ago)
Dulling that poor knife did hurt to watch! I found an almost new yanagiba at a thrift store for very very cheap, as there was a chunk about 1.5mm deep chipped out of the cutting edge. It took me several days to totally reshape the blade to move shinogi line up, and build correct proportion to the shape. It was beautiful for several years, then one day I come home to find my husband had ‘sharpened it’ for me... with double bevel. He cut into the concave side so far I have retired the blade as junk, and replaced it with another of similar quality that set me back about $600, and then took another half an hour to dress to my standards. Your technique is excellent. I commend you for good teaching. I learned to do these long before internet, had to travel far from home to learn. Today, teachers like you help online, with any time of day viewing. Excellent.
Jennifer WhiteWolf just hope for your husband he did not get fired 😊
Phil Bo (4 months ago)
Hi, just one question. Is it true that you create the koba micro-bevel ONLY on the 8000 grit stone (ie., you do not start the koba edge on the 1000 grit)? Thanks...you're my go-to guy for all sharpening!
javon player (4 months ago)
The agony of him rubbing his knjfe edge on the brick
Sungmin Hong (4 months ago)
Hi awesome video! I have a question. I just bought Yanagi-ba and i was wondering should i take off the factory bevel and create a new one? Cause sometime i sharpen my other knives i dont get the burr on the shinogi line... Thank you
Sungmin Hong (4 months ago)
+MASTER deBATER. Thank you for the reply! So when i sharpen the knife i shouldnt create burr on either side correct?
MASTER deBATER. (4 months ago)
Hmmm...you shouldn't ever get a burr on the shinogi line. The only reason to remove the factory bevel...would be to remove a micro-bevel that you may not want. I'm sorry if I misunderstood your question.
Greg Naylor (5 months ago)
Thanks so much for the split screen and stone’s-eye-view!!! I learned a lot.
Dr. (5 months ago)
skip the part from 5:23 to 6:17 if you want to enjoy this video without crying
MASTER deBATER. (4 months ago)
Hahahahaha...that's exactly what I do on all of his sharpening vids!!!
Andrew Li (5 months ago)
great channel my friend.
Adam Hamdan (5 months ago)
Sorry to bother you..can i ask a question..exactly what is nagura stone?? And diffrent between nagura stone and the steel you use to flat the stone..tq
Adam Hamdan (4 months ago)
+MASTER deBATER. thanks for the info
MASTER deBATER. (4 months ago)
A nagura stone is used to raise a slurry...the steel backed diamond plate is used to flatten the stone. However...you can actually use the diamond plate to do both.
Leonardo Landi (5 months ago)
I own the same knife. First time I sharpened it, I noticed that the sharpening pattern on the shinogi line isn't regular, and some section got scratched more than others, maybe due to poor manifacture. Is it possible? Of course, it's a 100 euros knife, it can't be so accurate than knives that costs 3 times more. However, I decided to remove all the sanded surface on the shinogi line using a coarse stone, than I re-sharpened and re-polished all the knife and now it looks fine and cuts very well.
Jean Le (5 months ago)
your clip definitely show your still not know what you are doing, and you don't know the purpose of this knife .
aznboy 21023 (5 months ago)
Hi Ricky I bought a Sakai carbon yanagiba 27cm and I have the king KDS 1000/6000 and I wanna ask you if it need to sharp on 1000 or only 6000 because it is new? P. S I used it a week now and it is not so sharp anymore
MASTER deBATER. (4 months ago)
Try just using the 6k...and if it's still not sharp enough go down to the 1k. Assuming the knife is Shirogami 2...it certainly shouldn't be dull after just one week of use!!!
Jay87 Ueh (5 months ago)
Is using a steel to hone your sushi blade bad for your knife??
MASTER deBATER. (4 months ago)
Also...if the knife steel is very hard...a steel honing rod can actually chip the edge!!! I only use a steel on softer western knives...never on a hard Japanese blade.
SWAG Masternim (4 months ago)
Jay87 Ueh yes, because it’s only one sided.
RelakSHUN (5 months ago)
Tries to dull the knife on a brick. Knife too sharp, cuts through the brick and his hand. Japanese knife stereotype FTW XD
mohamed alajtal (6 months ago)
انت رائع احسنــت .
Tetramorph (6 months ago)
"you don't really want to tilt your knife..." *Starts to sharpening and tilting the knife*
aaah tex (6 months ago)
U R GREAT! Thanks so much!
AYE OK SURE (6 months ago)
hmmm.. not sure, You talk to much too.
ShigeruX1 (6 months ago)
色々と間違ってる。 研ぐのは反対側の方だけだ。 平面の方は研がずに返りを取るだけ。
Jeffrey Nguyen (6 months ago)
Take a sip of sake whenever he says, “apply pressure.”
cometpwnsyou (6 months ago)
You finish by sharpening the urasuki, you never start sharpening the backside. Also uraoashi means "back side sharpening" the backside of the knife is just the ura or urasuki. Also you never take the ura to a course stone unless repairing. Keep your guide hand centered on the stone...feel free to message me if you want a demo on how to sharpen properly..
cometpwnsyou (6 months ago)
Also if you microbevel properly then repolish the shinogi the stine should not touch your cutting bevel unless you ground the kiriba flat and ruined the hamaguri geometry.
Akat suki (6 months ago)
Thanks for the tutorial in sharpening yanagiba knife....
Ombiax LP (7 months ago)
I AM one of those, who are new to your channel and YES, i hurts...it hurts so much to see this, AAHHHH
Craig Nguyen (7 months ago)
Hi @Burrfection I'm looking for a 12000 grit stone, what brand/stone would you recommend?
Daniel 2018 (7 months ago)
On the 1000 Naniwa Chosera Green stone. What happen to the base since it clued to the stone?
Jonathan Berman (7 months ago)
First time viewer and when you picked up the brick I cringed and your disclaimer made me laugh because you were so right...
Dinesh Gopinath (7 months ago)
Your work and set up is more beautiful than the knife.
Richard Pajooh (7 months ago)
You should do a top ten video of all your knives to date... like the top ten knives you've used in your life regardless if they are available or not or what year.
Richard Pajooh (7 months ago)
I love single beveled edged knives. I actually cut my finger clean off using a japanese sushi knife...wasn't paying attention when I Was cutting mushrooms in a professional kitchen. Cut was so clean I didn't even feel the pain or notice it until I looked down and saw all the blood. My finger is fine it got reattached and works, just such clean cuts. My only gripe is I am left handed...and getting left handed single beveled edged knives is extremely difficult and more expensive. Do not use a right handed single beveled edge knife if you are left handed...learned that the hard way when I was a noob chef.
SK8 Zedistic (5 months ago)
Thanks for the advice!
Pat Lee (7 months ago)
I thought the sharpeners at Korin were the best until I watched this video. I’m now.confident I can sharpen a Yanagi. Thanks
volsmann (7 months ago)
Love your videos, But you are doing this yanagiba sharpening wrong, the hollow backside should newer see a coarse stone like that 1000 Grit stone, actually it is fast to ruin your knife that way
Robert Wrag (30 days ago)
There it is
AMISH JoHnLenOn (7 months ago)
The brick makes me very sad
Paul Miller (7 months ago)
Can I send you a couple of reed knives to sharpen?
Matthew Kim (7 months ago)
Hey loved your video! What did you use to resurface your stone....I work with alot of chef who use my stuff and wreck the surface
ijjimenez9865 (7 months ago)
Is filleting fish with a yanagiba a good idea? Or is it a bad thing for the knife (hit fish bones)?
markgx86 (4 months ago)
That knife is for cutting fish fillets not filleting.
Pedro Cabezas (7 months ago)
ooohhh I feel like I got kicked in the balls when you used that brick lol
John Sharkey (7 months ago)
Man I dig the vids a lot man, thanks!! You have a calm way about you - you’re a good educator my man! Very cool. Also I did notice from your camera angles, that when you were sharpening the flat side perpendicular to stone, you barely ever got the tip. You can see it lifting off. Just wondering if you meant to do that. Also, do you ever use higher grits, like 12k or higher for sushi knives? Or jnats or vermio hones?
Rally (8 months ago)
Would love to see sharpening the dalstrong shogun yanagiba. I'm not sure if they used a completely traditional grind and I'm a little reluctant to tackle it. There is a microbevel on the back.
BashIpsen (8 months ago)
Wauw. Really good video. I watched the whole thing. I'm gonna try that with my sushi knife
Ueki Kim (8 months ago)
What bridge mount are you using?
Reuel Teodoro (8 months ago)
hey, im new to your channel where what videos should i start with?
Psychedelic Love (8 months ago)
Mannnn every single time I see that brick I cry a little on the inside lol Great stuff man, really been learning a lot through your videos
yout00b (9 months ago)
You are supposed to educating the viewers on Japanese knives so I think it's about time you learn to pronounce some of the names correctly. Just about every single word you butcher. Yah-mah-gi-tah, gyue-toh, sahn-toh-koo. It's as bad as watching a cooking show and the guy is cooking Vietnamese food and he's calling it Fo
Suzita Groom (9 months ago)
Ruin the freak that assaulted me last night
Borko Borkovic (10 months ago)
Bolo Yang
tooofify (10 months ago)
When I saw u doin that thing with the brick..... I suscribed your channel immediately :)
Wikk Warren (11 months ago)
honestly I love dulling a sharp knife as much as I love sharpening it
Scalpelo 92 (6 months ago)
Wikk Warren 😡
Gregory Firestone (11 months ago)
What kind of flattening tool is that
Burrfection (11 months ago)
atoma 140 http://amzn.to/2FHyHYo
azombie (11 months ago)
Do people usually skip so many grits or can you get a better edge by going though them all?
Burrfection (11 months ago)
its' just personal preference. not many people can afford 4-5 stones
0kit0 (11 months ago)
Some schools of thought advise sharpening 90/10 on the bevelled/flat side, whereas you are sharpening it 50/50. Do you know the pros and cons of each and why did you choose 50/50?
Jennifer WhiteWolf (4 months ago)
If you are servicing a good blade, little work need be done on the concave side. In this case, he destroyed the edge on a brick, including severe breakdown of the flat edge of the concave side... he had to restore the functional shape to the entire plane of the back side edges thanks to destruction of the edge that would rarely happen in real life.
Kasper Borys (5 months ago)
I actualy sharpen the bevel edge first and only finish off the burr on the concave side to minimize the wear, as its my work knife, and keep the cutting edge in the same position for consistency
Ian Mak (10 months ago)
Generally you only sharpen the back side with your finest stone to remove the bur. You do it 50/50 on that one stone only. You can do a few light strokes on the finer stones leading up the finest stone too.
0kit0 (10 months ago)
I've since thought about this some more. Sharpening 50/50 bevelled/flat side as you have done is actually incorrect. The flat side is actually concave to assist with release of the sliced food. By sharpening the flat side as much as you have, you are removing the concave section and slowly ruining your knife. 90/10 bevelled/flat (or the minimal amount required to remove the burr on the flat side) is the better technique.
Ping Pong isara (11 months ago)
great Vid..thx
Kim Daniel (1 year ago)
good video as always! can you tell me where I can get the metal stone flattener?
Matthias Boettcher (1 year ago)
nice one mate. i do have a problem sharpening though. i have a soba knife so yeah same techinque but no its a different knife.. could u pls make a tutorial on soba knifes?? cheers
加藤樹 (1 year ago)
新聞紙なら 少し判るけど この程度の紙なら (笑)
alan chui (1 year ago)
You should teach us how to mirror polish!
Jeff Smith (1 year ago)
This isn't easy I have no issues sharpening my deba but the 270mm tojiro is tricky my results are fantastic freakishly sharp but I'm not quite getting up to the shinogi line and there is a spot about halfway up the knife and halfway between the edge and line that I can't get to !
Jeff Smith (1 year ago)
For anyone who buys this knife prepare to put in a bit of effort but my goodness is it gorgeous afterwords ! I went to a 320 for probably 30 minutes to even out the right side of the knife and it worked perfectly I think maybe the sandblasted finish caused the issues I don't know but give it time and for $95 you will have an excellent yanagiba ! I also sanded the handle 220 and 320 grit and then I like using teak oil on them to bring out some color !
Robin Goodfellow (1 year ago)
Oooo look how to cut paper
MFeinstein (1 year ago)
Damn! I wish I have seen this before... I just removed the concave from my Yanagiba (facepalm), I thought it was a defect from production, it had so many tool marks.... Damn...
MFeinstein (1 year ago)
Burrfection I will... My shinogui line isn't the final bevel, it's like they put a second bevel, with a higher angle than the shinogui line, I should correct the edge to the shinogui line, right?
Burrfection (1 year ago)
its' never too late. try it and see how it works for you
Forensic Hypnotist (1 year ago)
Great video,  thanks for sharing.  Like your style.
Andy Shooter (1 year ago)
Your knife cut the brick...... damn
Andy Shooter (1 year ago)
Burrfection im a Fishmonger by trade and I can't get my knives any where near as sharp as that. I am using a company issued stone though that is double sided (sold as fine and medium grit; guessing it's 400 and 1000?) And a knife steel. More practice for me....... 😉
Burrfection (1 year ago)
LOL! it happens.
Ivar de Water (1 year ago)
Thanks for the vid.all the details that you put into it! Thumbs up! I only have one question... why do you want to put a bevel in your edge? Thanks for the answer in advance!
gunny (1 year ago)
Shibata Kotetsu 210mm Gyuto Demo Cutting by Chef Julius the best knife ever for anything in kitchen , 220$ wish i could afford it but can't even think of it because i saw what it can do , look at demo
t Huang (1 year ago)
I know you are continuously wetting the stone to keep it from drying, but aren’t you also washing away the muddy material that helps in sharpening. I mean you still have a sharp knife, but doesn’t it help to keep the mud that comes off the stone ?
Tobelli (1 year ago)
I learned that you should do uraoshi only rarely to knock the burr of and only on high grit stones. You did uraoshi on a 1k and more than edge sharpening. Are you sure that (especially in long terms) this is correct technique?
Ian Mathieson (1 year ago)
Burrfection And is it also true that too much metal particles lying on the stone tends to prevent the stone itself from properly contacting the steel which I suspect interferes with the sharpening process. The stone grit has a known and therefore controlled size where the metal particles do not.
Burrfection (1 year ago)
i personally don't believe the slur helps makes the stones sharpen faster, or get sharper. will do a video comparing actual results.

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