Aoni Steel Fuguhiki knife
I decided to re-sharpen my Aoni Steel Fuguhiki knife. It’s not a Yoi-Shin knife, but the steel is well-crafted, and overall, it’s a great knife. It had a slight curve, but that’s just part of the fate of forged blades, and there’s not much you can do about it.
I did some repairs to fix any chips and did various adjustments, finally going through the Honbaduke process. This experience really made me appreciate why Aoni Steel is known as a choice for advanced users.
When people say it’s ‘difficult to put an edge on,’ it may sound negative, but to be precise, it’s because of the convex edge, which can be tricky to handle. Sometimes, because the convex edge seems like it hasn’t formed yet, you end up sharpening more and more! As a result, the knife keeps getting thinner.
The fact that the convex edge is hard to remove means it has strong resilience! And that resilience is a key factor for long-lasting sharpness!
So, the real challenge is how to remove this convex edge, right? You could use natural whetstones or master the Itohiki technique. Well, there are plenty of other methods too!
If someone says, ‘Aoni Steel is tough to sharpen,’ it might as well mean ‘sharpening is challenging.’
In that light, MIzuHonyaki Aoni Steel might truly be a knife for advanced users. Cheers to the journey of mastering this exceptional blade!
hibishugyo
- 2008-01-18
