Straight blade on INOX

We’ve received a repair request for an INOX-Honyaki Yanagiba with a cracked buffalo horn ferrule. Essentially, it’s a handle replacement request.

It’s always exciting to see the knives return home for sharpening! It allows us to consider the kind of sharpening style the customer prefers and the ingredients they intend to slice.

This particular knife has been sharpened down to a thin edge, almost as thin as aluminum foil, making any chips quite noticeable. It feels as delicate as aluminum foil when you run your nail across it.

Although it’s been quite busy lately, today felt oddly free, so I contemplated fixing the chip, even though it wasn’t part of the original repair request.

I debated whether to touch it or not… and, well, I couldn’t resist. Fixing the chip and thinning it down evenly seemed like quite a task… especially considering it wasn’t part of the initial repair job.

After much contemplation, I decided to add some subtle Itohiki and more to the edge while fixing the chip. I figured the owner would appreciate the improvement, even though it wasn’t exactly what was asked for. Still, the thought of it chipping again right after use lingered in my mind.

In any case, it was fascinating to experience how remarkably sharp it became after the touch-up. It cuts effortlessly, creating an almost magnetic pull with every slice.

If an INOX blade could achieve the same hardness as a water-Honyaki, it would truly be something to marvel at!

Incredible for its sharpness!
Equally incredible for the difficulty in sharpening it (Lol).

I’m considering finishing my own INOX-Honyaki blade in a straight edge SP style next time. It’ll be interesting to see how changes in the flatness and thinness affect its performance.

Hibishugyo

• 2008-03-24