Densho Yanagiba.
I worked on the Honbaduke for a Densho Yanagiba.
It’s not fully finished yet since I haven’t done the Uraoshi, but I took some photos at the stage where I had sharpened the bevel on the front side.
I sharpened the blade in this order: Diamond stone #500 → natural stone Suita → SUISIN finishing stone #10,000.
Lately, I’ve come to feel that sharpening the front side is all about achieving a smooth release through the food, while sharpening the back side adjusts how the edge grips.
It’s not a true flat grind, but I aimed for a balance of smooth release and strength. In the end, I feel like the final Uraoshi is what really determines the cutting performance.
