Recent content by FiGii

Thank you all for the valuable info. This is the blade as it was shipped out to me from the store, no sharpening has been done yet. I will check out the video on microbevels, and read the thread on steering and wedging. As I understand it, there are many rules than can be applied to...

haha very clear indeed! :)

From further reading and from what you guys are saying, I think that: There is indeed only one bevel, the primary bevel, but the reason why the lamination line appears to be higher on the right side than on the left of the blade (hidden on the picture) is because the *blade* itself is...

I tried to look up Fujiwara blue steel gyuto but couldn't find a close up of the edge. But I see what you mean, I definitely could see it with the kuro Uchi. Is it just an illusion or the left side of the primary bevel seems to have more metal shaven off than that of the right side? Shouldn't...

Your explanation of the kuro Uchi knife was great! I was confused between the different lines. Just to reiterate, from top to bottom of the kuro Uchi: 1- face covered in black oxide (for 2/3 of face) 2- face *not* covered in black oxide (for last 1/3 of face) 3- begin secondary bevel...

ThEoRy: I think I get what you mean by 60% and 40% of the edge. More metal has been ground on one side of the blade, even though both sides may still have the same angle, aka, asymmetrical. Then, the question is, what should be the angles of the two bevels? I know Japanese knives are...

Hello! I'm knew to the world of Japanese cutlery and sharpening. I've recently acquired a Hiromoto AS Gyuto 210mm. I understand that this is a double bevel 60/40 edge. Is it correct to assume that the two bevels in question are the ones depicted on the picture with arrows? Does the 60/40...