Shinogi and tip

I’ll continue talking about what I said last time. I’m going to cut off the part marked in red.

We’re aiming for the Shinogi line on the new sample knives displayed in the showcase. By thinning out the tip of the flat portion ▲ in a similar manner, we can improve the cutting performance!

It might be better to make a goal like this because it will make it clearer what to sharpen!

Hibishugyo

• 2008-08-27