Work knife
At my ‘knife finishing spot,’ I’ve been using Aogami #2 Mizu-Honyaki NG knives for a long time. *These are ‘NG knives’ – non-sellable due to minor defects, but still functional. Utility knives with replaceable blades are convenient, but since I often carve wood, like sheaths or handle openings, I prefer the thicker NG knives for their better usability.
I’ve mentioned it before, but here’s the mini KamaUsuba. Along with this, I tried using a certain stainless steel NG knife, but the MizuHonyaki definitely holds its edge longer and cuts persistently. Even when I think it’s time to sharpen, it lasts another one to two weeks! The charm of Honyaki lies in its long-lasting sharpness, weight, and edge retention. The sustained sharpness that makes you wonder, ‘Is it still cutting?’ is truly amazing. It might be due to the Aogami #2 steel, but I’ve also heard from many that well-made Shirogami steel can last longer than Aogami. A knife that maintains sharpness like Shirogami and lasts longer than Aogami is really an exemplary tool! Carbon steel can be high-maintenance, but if you take care of it properly, it becomes an incredible tool. Recently, I’ve been talking a lot about stainless steel, so I thought I’d share some thoughts on carbon steel for a change!
- 2009-09-28
