Left-Handed Sabaki Higashi-Style Knife

I decided to give my Sabaki knife a sharp, crisp Shinogi line, so I went for it! Since the basics are crucial, I started with a diamond stone. The faint marks you see are from the diamond.

The front side was sharpened with a #4000, then finished with a Kitayama stone to create the Itohiki edge.

For the back side, I also used the #4000 to create the Itohiki edge, and then polished it with the Kitayama to finish.

Honestly, for practical use, a Hamaguri-style edge would be the right choice for a Sabaki knife, but I just couldn’t resist trying this out!

• 2012-08-29