Andrey, Thank you very much for your detailed explanation. I really appreciate it.
It summarize quite well about kato and shige.
Be very gentle with any rod type hone or steel with a Japanese style knife. Most of the knives are significantly harder than a standard knife steel,
These sound like Tangbao (I call them Chinese soup buns)?
I'm an American, so take my FB with a grain of salt (or Soy Sauce), the place
Inspired by some recent threads I've decided to reignite my interest in Japanese knives.
The Itinomonn was for one of my sous chefs but
I have the Hiro AS 210. The price on JCK recently dropped so I would grab one. OTB, the blade was really sharp and I could shave the hair on my arm. I