Bet you’re not EDCing one of these….

What a beauty it looks as if it is hollow ground on the back like a Yanagiba? I have a Higonokami from Best Made which is not bad it has a very sharp convex edge I put on by hand. If I were to buy another I would get it direct from Japan http://www.japaneseknifedirect.com they also have a site for chef’s knives http://japanesechefsknife.com they deliver quickly .

Yes simple stunning plus they also make kit versions of some of the more traditional basic types.
I was particularly impressed when I ordered a Seki knife value around 120€ `I got the parcel in 6 days and they had put the value of the package down as 20$ so double whammy no tax to pay . The chef knife site has some wonderful damascus steel knives with copper or brass added which adds a rather interesting look and I guess makes the layers aid cutting since the harder steel would probable stand proud of the brass or copper making a toothy edge.

Incidentally where did you get that fine knife I like the fact it is a mini Yanagiba in grind and that it is either Hitachi (i think blue or white steel ). My Higonokami sharpens so easily been carbon steel so I don’t mind what I use it for (excluding using the blade to scrape paint off or as a screw driver) its a real utility knife (it is the cheaper white steel).

Your knife is exceptional to me although is it possible a carpenters knife?

We are back to bevels again still confused mine came with a V bevel (the cutting bevel) it been a shallower angle than the thinning bevel ~~I think mine is around 18Ëš and the thinning bevel is probable around 5Ëš.
I decided to learn convex sharpening so I did the mouse pad starting at 600 grit working up to 3000 grit wet & dry paper then I have another mousepad with denim stretched over it with liquid metal polish built up until the weave of the denim is filled in and now I either strop it on that or a leather razor strop .
So I have a convex edge with a peak of about 18Ëš so the edge is quite resilient .

Please everyone I started a post on bevel terminology my aim is that we all agree on bevel terminology and this been a premier sharpening community I am hoping that Clay will eventually publish standard terminology for knife sharpeners enthusiasts & makers.

So please everyone have their say so perhaps this community can standardise bevel terminology.

The profiles vary mine is quite curved. I imagine the straight ones are more adapt for push or draw cutting . In Japan these knives are used from children and upwards so they are designed to do most things from sharpening pencils ,opening parcels or cutting cords.They were what I would call an everyman knife cheaper relatively than a swiss army knife and easy to maintain no springs just a riveted slip joint simplicity in itself. I hope that helps you can probable get one direct from the website I put in an earlier post if you go for one with a plain brass handle and a normal carbon blade they are around 30$ I am sure you can probable get much cheaper ones in Japanese hardware stores if you can either find them online or know someone in Japan. I hope that helps you.

You’re right, Curtis. That Leek is extremely practical :cheer: .