INOX-Mioroshi Deba knife
Today, I worked on the Honbaduke for an INOX-Mioroshi Deba knife.
Since it’s not a Togimichi-spec blade, I had to figure out the sharpening path on my own. It’s something that should be obvious, but after getting used to Togimichi-spec knives, my instincts feel a bit off sometimes (Lol).
I’ve always been a fan of the distinctive tip curve unique to Mioroshi knives. Shaping the Shinogi line to match that curve is one of my personal joys when sharpening this type of blade!
Today, I managed to achieve an excellent finish, with a beautifully polished and precise edge.
The Mioroshi deba is used for cutting three pieces of fish, removing the belly bone, and removing blood. . . And so on.
This time, the customer mentioned they mainly fillet rockfish and bluefish, so I added a slight Hamaguri edge for them.
I jumped straight from a #500 diamond stone to the INOX-specific finishing stone at #6000. Sharpening away without much thought, I ended up with a mirror-like finish. Skipping the middle stone might actually result in a cleaner finish…
That said, I did notice a slight unevenness near the Ago. Using a middle stone would probably help smooth that area out nicely.
For a moment, I considered using a Suita stone but decided against it.
Tomorrow, this knife will head off to its new owner!
- 2015-12-10
