Knife Making - Japanese Gyuto Knife from HSS Saw Blade

Making Japanese Gyuto Knife from HSS saw blade without heat treatment (NO FORGE NEEDED)! 📐 Free Gyuto Knife PDF template - https://mazaydiy.com/diy-gyuto-knife/ ▶️ Step by step tutorial: 00:00 – HSS saw 00:20 – Blade shaping 01:35 – Cooling 01:55 – Grinding 03:25 – Bevel jig improvement 04:15 – Bevel Grinding 05:56 – Hand sanding 07:29 – Polishing 08:05 – making a Wa Handle 12:03 – Making split dowel 12:46 – Wa handle glueing 13:21 – Bluing 14:18 – Octagon 16:39 – Impregnation 17:19 – Sharpening 18:04 – Razor Sharp Blade 18:15 – Finished Gyuto 🔨 To make it I used: 2x48 belt grinder - https://youtu.be/FlPvAjcIano Woodturning tools - https://youtu.be/f2GTmXSowpo Knife sharpening jig 2.0 - https://youtu.be/y-JCgHFSC8Q Restored Old Drill Press - https://youtu.be/7paMBV-fAsU Plywood Bench Vise - https://youtu.be/a3OVFZ-XiGc Homemade table saw - https://youtu.be/X-97raJzIow Table saw fence - https://youtu.be/W0CuwAkvvMU Crosscut sled - https://youtu.be/PYsemXhy0Ds Drill Press Machine - https://youtu.be/O6aRoxANuLI Benchtop Jointer - https://youtu.be/mbC-LnEMTBE Jigsaw table - https://youtu.be/qhrJ3ffeLSI How to make a sharp Japanese-style Chef Knife? I'll show you how to make a traditional Gyuto knife (牛刀), stylized as Kiritsuke. A gyuto knife is a Japanese kitchen knife with a long, thin and sharp blade designed for both slicing and chopping. It is commonly used for preparing meats, vegetables, and fish. The term "gyuto" translates to "cow sword" in Japanese, which refers to its origin as a knife designed for slaughtering cattle. The blade of a gyuto knife is typically made of high-carbon steel, which ensures a sharp edge that can easily cut through ingredients. The thin, lightweight design of the knife also allows for precise cutting and control. Due to its versatility and sharpness, a gyuto knife is an essential tool for chefs and home cooks alike. A Kiritsuke knife is a Japanese multi-purpose kitchen knife used for slicing, dicing, and chopping tasks.It has a longer and thinner blade than traditional Western knives and typically features a single bevel design, which means that the blade is only sharpened on one side. This design allows for more precise and clean cuts, particularly when slicing raw fish and vegetables. "Why not combine their designs?" - I thought, and this beautiful knife with Wa-Handle was born, the template of which I share with you. ➡️ Follow me - https://www.facebook.com/MazayDIY/ ☕ Buy me a coffee - https://www.buymeacoffee.com/mazaydiy