I would touch my Yanagiba's on a 5K stone after heavy cutting.
Touching up on a shapton pro 2K for gyuto's. A few light strops will freshen
I worked as a proper butcher for two years and now work in a kitchen doing butchering. The industry standard is the victornox 10" breaking knife.
What is this super blue steel? I only see Blue #1 and Blue#2 on sites. Is Super Blue same as Super Aogami?
I can't wait to see how it turns out, you continue to amaze Randy.
I know.... right!!!
I can tell you its a 3 layer san mai. The core is a mono steel, not damascus. Yet at this grit and this finish