出刃刃付け～

Today, I put the final edge on a Deba knife. A brand-new Deba knife comes with a factory edge, but it’s not quite the optimal sharpening for a professional chef’s practical use. It cuts well, but doesn’t feel very strong.

With that in mind, I added a stepped edge within the Shinogi to create a gentle Hanaguri edge. Additionally, I incorporated an unconventional Itohiki technique.

Following the Itohiki from the base to the tip, it cuts incredibly well. Being a 240mm Deba, it has a substantial heft! I have a feeling that once the handle is attached, it will have a perfect, pleasant weight – not just “heavy” but comfortably so.

Tomorrow, I’ll take another fresh look and might adjust the sharpening a bit.

• 2009-10-28