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Knifewear @[email protected]

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Knifewear is the world's best Japanese kitchen knife store!


07:17
Grilling Dry-Aged Lamb over Japanese Charcoal at Park
23:56
Slay & Slice with Mike Hooves
07:29
Everything You Need to Eat in Japan
19:11
I learned to make knives & drank too much sake in Japan
15:42
The Rising Star of Canadian Knifemaking: Hudson Torrens
22:51
The NEWEST & RAREST Japanese Knives - Garage Sale Sneak Peek
11:04
The best charcoal grill ever made? Test-driving the thaan konro
14:38
This knife was in compost for a year. Can I save it?
07:31
The Ultimate Blade for Chefs: Mikuri Knives
15:29
Right & Left Hand Knife Sharpening (70/30, 90/10)
13:21
Knife Experts Answer the 5 Most Common Questions about Japanese Knives
17:32
How a Professional Knife Sharpener Sharpens a Japanese Knife
04:47
How to Care For Your Japanese Knife Handle
15:08
Ultimate Comfort Food: Japanese Donabe (Clay Pot) Cooking
09:21
Master Knifemaker Mutsumi Hinoura-san visits Vancouver
12:46
How to Sharpen a Mandoline Blade
07:55
How High Maintenance is High Carbon Steel? Knife Care 101
14:24
10 Things You NEED to Know Before Buying a Japanese Knife
09:58
I was a chef for 18 years. Here's how I cook steak.
05:30
How to Hone Your Knife - White V.S. Black Ceramic Honing Rods
16:21
TOP 5 Japanese Knives of 2024
04:47
Why YOU NEED a 240mm Gyuto in Your Kitchen
13:20
Carbon Steel V.S. Stainless - Which Makes a Better Knife?
13:40
Blacksmiths, Bartenders, and SO Much Food - Autumn Terroir 2024
15:13
Gifts Ideas For Humans Who Eat Food
12:20
RISE OF THE MACHINES? Handmade V.S. Machine-made Kitchen Knives
31:51
THE BEST KNIVES of the Knifewear Fall Garage Sale 2024
05:55
PROTECT YOUR BOARD - Essential Wooden Cutting Board Care
13:38
The WEIRDEST Japanese Knife Shapes
06:43
Keep Your Knife Sharp Longer with a Leather Strop
33:09
How to Use a Chinese Cleaver - Knife Skills
14:18
How a Master Blacksmith Forges a $4,500 Knife
15:29
Damascus Restoration 101 - Acid Etching and Polishing Made Easy
12:50
How to Use a Mandolin Without Cutting Your Fingers Off
17:11
He Started a Knife Store Because of His Addiction - Kevin's Collection pt. 3
18:08
How to Thin & Sharpen Takeda Knives
01:01
Which one do YOU prefer??
06:49
Which Knife Handle is Best? (Japanese v.s. Western)
20:07
3 Levels of Chef Build Their Dream Knife Kit
31:04
The World's Biggest Japanese Knife Collection (Probably)
20:44
The Secret to Sharpening Masakage Knives - Yuki, Koishi, Zero, & Mizu
18:08
The Most Handmade Knives we Could Find - Naoki Mazaki
31:27
Are Stone Knives as Sharp (or Sharper) Than Steel Knives? With Dale Fisher
09:52
Super Simple Charcoal Grilling For Dummies
13:31
HOW TO: Thin & Sharpen Knives Without a Primary Bevel - Tojiro, Shun, Miyabi
08:15
PRODUCT TESTING: Knifewear HQ Behind the Scenes
05:03
5 Tips for Lighting Charcoal & Binchotan FAST
03:58
Don't Ruin Your Whetstones - Essential Sharpening Stone Care Tips
01:01
This knife was too thick. I fixed it
14:55
Knifewear's Ex-Chefs Return to the Kitchen - Terroir Vlog 2024
18:35
YOU CAN'T BUY THESE JAPANESE KNIVES - Kevin's Kit [PART 2]
19:42
How To Use A Gyuto - Japanese Knife Skills
30:35
THE BEST KNIVES from Knifewear Spring Garage Sale 2024
10:38
What Is the SHARPEST Knife?
15:14
Santoku Sharpening Secrets - Make Your Knife LASER SHARP
27:34
TEN WAYS to Force a Patina on Carbon Steel Knife
28:02
World's Rarest Knife Collection - Kevin's Kit [PART 1]
22:26
Fujiwara Knife Sharpening Masterclass - Denka, Maboroshi, & Nashiji
31:09
Learning to Forge a Knife with Master Blacksmith Chris Green
19:35
Master Your Santoku - Knife Skills for Beginners