Today’s sharpening repair

I worked on reshaping a SUISIN Aogami #2 Honkasumi knife and gave it a natural Hamaguri edge. When it was originally purchased, the blade length was 300mm. By the time it came to me for repairs, it was around 270mm. After fixing the tip and reshaping the blade, the final measurement came out to 250mm.

The result is a strong-looking 250mm Yanagiba knife with a solid 300mm feel.

I added a natural Hamaguri edge along with a very fine Itohiki bevel. To compensate for the shorter blade length, I skipped several grit levels during the Uraoshi process. The result feels like it replicates the sharpness of Shirogami #1, even though it’s made from Aogami #2 steel. If this edge retention lasts thanks to Aogami’s properties, that would be amazing… but we all know that’s probably wishful thinking!

• 2016-06-10