Knife Making - Japanese Gyuto Knife from HSS Saw Blade
Channel: Mazay DIY
Date: 2023-04-25

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.

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