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View Full Version : Kato, Itinomonn and Stones many Pics



maxim
02-15-2013, 10:48 AM
Finally got Kato Wa-Honesuki Single beveled :D

Usually his single beveled knives is very expensive but this i think is super resonble priced and FF is very good on them :cool2:
Tang was Huge on this so i put extra large handle on them. But it balance perfect with that knife !

So i got only 3 in Stock !
http://www.japanesenaturalstones.com/Yoshiaki-Fujiwara-170mm-Wa-Honesuki-p/1106.htm

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Also new Itinomonn Ku Nashiji 210mm Gyuto in stock !
Very good FF and amazing tapper to the spine !
http://www.japanesenaturalstones.com/Itinomonn-Kitchen-Knives-s/1878.htm

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Many Asano Botan Naguras is added to the store ! Probably best Slurry stones for knives ever :D
http://www.japanesenaturalstones.com/category-s/1856.htm

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And Many new Super Beautiful Stones for Knives :D
Very reasonable priced this time for such Unique and Beautiful stones !!

http://www.japanesenaturalstones.com/Japanese-Natural-Stones-s/1814.htm

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eshua
02-15-2013, 04:29 PM
After hearing Jon warn off using deba's for chicken, chipping my own yanagi on crispy salmon skin, hearing others warn about single bevel slicers on crusty meats, I am curious about single bevel Honesuki.

Photo's make the angle of he edge look a bit more obtuse than my deba, and a lot more obtuse than my usuba, but is there anything special to keep in mind for sharpening and use? Is this a common style of knife in japan or a newer project made popular by these forums?

ThEoRy
02-15-2013, 04:50 PM
Honesuki have been around as long as I can remember at least. I would say sharpen like any single bevel knife with a hamaguriba edge.

maxim
02-15-2013, 05:03 PM
+1

mpukas
02-15-2013, 05:17 PM
After hearing Jon warn off using deba's for chicken, chipping my own yanagi on crispy salmon skin, hearing others warn about single bevel slicers on crusty meats, I am curious about single bevel Honesuki.

Photo's make the angle of he edge look a bit more obtuse than my deba, and a lot more obtuse than my usuba, but is there anything special to keep in mind for sharpening and use? Is this a common style of knife in japan or a newer project made popular by these forums?

This was posted recently in another thread (sorry can't recall poster's handle). One of the better vids I've seen using a honesuki. Also check out ThEoRy's vids. Just do a search on YouTube and there are others. As I understand it, even though honesuki is a single bevel knife, it's considered a western style (know idea why, or if this is just heresy). Most commonly they have a western handle - not too often you seen one with wa-handle.


http://www.youtube.com/watch?v=Ijp2MnV0amQ

schanop
02-15-2013, 05:23 PM
That's on the crazy side of tapering :shocked3:
http://www.japanesenaturalstones.com/v/vspfiles/photos/1107-4.jpg

gentlecook
02-15-2013, 05:31 PM
anticipated bringing of KATOS!

What happened with standart FF of KAto knifes =) ?
now its looking close to Shiges finishing work ?