Upgrading Your Japanese Chef Knife Handle
“A Special Request: Homecoming of a Wagyu Knife from New York for Handle Replacement! Usually, we attach the “Itii Hexagonal Round Handle,” but this time, a specific request has been made for the “Ho Octagonal Handle.”
Wow~ The atmosphere has changed, and it feels great! ^_^
As I was removing the handle, I took the opportunity to do a little sharpening. The knife had a Shinogi + Maru edge, so I focused on removing the Maru edge through sharpening.
“To be honest, when it comes to Western-style knives, not creating a Shinogi line can lead to better cutting performance. If you have the ability to adjust the thickness of the blade’s meat, going for a flat grind will definitely yield better results. If you can’t thin it out, adding a Hamaguri edge can be a great solution, as it combines thinness and strength. If Hamaguri is not an option, creating a Shinogi line and adjusting the blade’s thickness (angle) might be a quick solution. Speaking of Hamaguri edges, I’ve noticed that some people are naturally “Hamaguri experts” while others struggle with it. I’m on a quest to understand what makes these two groups different, but unfortunately, there is limited data on this unique talent. Creating a checklist to gather information would be fantastic! By the way, when I say “Hamaguri experts” and “strugglers,” I actually mean those who have the potential to create a Hamaguri edge and those who fundamentally can’t. It’s more about the skeletal structure and range of motion in the wrists and arms rather than the desire to perform Hamaguri. (Laughs)”
- 2017-02-23
