Deba knife sharpened in Kasumi style.

Today, I honed a Kasumi-style Deba knife. It’s a beautiful Shirogami Three blade with a stunning misty pattern, and let me tell you, it’s got an amazing edge structure! I brought out that impeccable Hamaguri edge.

I was able to make Shinogi stand out more clearly than I imagined.

I’m curious about the ratio of the back. As you can see, the proportions are beautiful.

Single-bevel knives can yield impressive edges if their backs are flat and well-maintained. For this particular knife, I plan to perform the final finishing touches using the “King G-1” whetstone. A steady back leads to a steady cutting edge, while an even edge ensures the straight ridge line remains consistent. The Deba knife’s pronounced curve allows for finely stepped, diagonal facets. When combined with the Hamaguri convexing, these facets become multidirectional, creating a unique effect—imagine a mirrored disco ball, if you will! Stones like the “Chosera Blade Master” can achieve this kind of result. This phenomenon arises from the interaction between the curved blade and a flat sharpening stone, rather than a joint. Sharpening with a slightly curved stone might result in a cleaner finish along the curve, but it’s a bit of a gamble! It’s a puzzling experience at times, as sharpening might take you in unexpected directions (＾＾；).

• 2017-11-14(