Single Bevel Japanese Kitchen Knife

[Leo Barr]

More from Korin traditional Japanese knives

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[Steven N. Bolin]

I’m wondering how much time over how many years it would take a gyuto to have its belly worn down to the point where the edge is almost perfectly flat/parallel to the surface it’s cutting on?

~Steven

[Aaron kimpton]

I’m wondering how much time over how many years it would take a gyuto to have its belly worn down to the point where the edge is almost perfectly flat/parallel to the surface it’s cutting on?

~Steven

Like I said. I had a knife just like this. It came this way.

[Leo Barr]

I think it looks more like a Sujihiki the Wa refers to the handle it looks like it has not had so much wear this sort of knife is used like a Yanagi draw cutting the Yanagi is a single bevel but I would expect it to be thicker up towards the spine .
It would not take much work to make it into a Sujihiki enen if it was not one it just needs a little belly put into the third nearest the tip.

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[Aaron kimpton]

I think it looks more like a Sujihiki the Wa refers to the handle it looks like it has not had so much wear this sort of knife is used like a Yanagi draw cutting the Yanagi is a single bevel but I would expect it to be thicker up towards the spine .
It would not take much work to make it into a Sujihiki enen if it was not one it just needs a little belly put into the third nearest the tip.

That is my thought as well

[Steven N. Bolin]

Ok, unless I’m mistaken, so far I’m seeing 2 theories:

1) Gyuto – Well worn, belly almost non existent.
2) Sujihiki – As is.

Theory #2 makes more sense in my opinion. Mainly because it seems odd to me that the geometry would be changed so drastically on a Gyuto. Also, it seems closer to Sujihiki length which is typically 240-300mm.

[Steven N. Bolin]

Hmmmm…

~Steven

[Leo Barr]

Its a much less destructive (2) option to reshape about how thick is it on the spine?

[Steven N. Bolin]

Its a much less destructive (2) option to reshape about how thick is it on the spine?

From what I remember it’s about 1/8″ thick at the spine.

[Mr.Wizard]

Like I said. I had a knife just like this. It came this way.

I did not realize that you meant the profile was like this, only the original make. Mystery solved I guess.

Ok, unless I’m mistaken, so far I’m seeing 2 theories:

1) Gyuto – Well worn, belly almost non existent.
2) Sujihiki – As is.

Theory #2 makes more sense in my opinion. Mainly because it seems odd to me that the geometry would be changed so drastically on a Gyuto. Also, it seems closer to Sujihiki length which is typically 240-300mm.

My first comment in this thread was “Is that a honesuki?” because it looked strange to me. DSGROUSE confirms #2 is correct. Certainly that is good news as the knife is not nearly as worn as if it were a gyuto.

How thick is the blade directly above the polished bevel, and how tall (wide) is that bevel?

[Leo Barr]

Then the knife is highly unlikely to be a single bevel once you have thinned it that is the main body of the knife should gently taper down to the edge sharpen at 15˚ per side you should not feel any shoulders above the edge.
As I said before if you can stretch to it get an Aotoma 140 bench plate (also good for flattening stones) and then thin probable something like 5-7˚ per side I don’t expect you will have to do too much it should remove your polished bevel .
First of all I would put the blade edge virtually perpendicular to the plate to reshape the belly on the last third towards the tip , next lay the blade flat on the plate and raise it a few degrees run it across a couple of times tho see how far up the blade your getting I would say around one third up should do it do about five strokes and see what is happening that way you can keep it in check I would suggest turning it over every 5 passes just keep checking it that is the whole point with any sharpening be it freehand with the WE. Once you have thinned it virtually to the edge then you can put the 15˚ bevel per side with the WE the bevel should be narrow about a max of 1mm per side.
The thinning is like taking a bump out of the body which is why it will slowly work down towards the edge from about a third up .
I hope you can follow this try drawing it on paper first if you have difficulty picturing how it will work.

I would recommend that you try to do this knife it will make you grow as a sharpener a wonderful opportunity .

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