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Thanks. If I grind the edge down and thin behind it, will it not change the shinogi line?

Hi, I was asked to sharpen a global nakiri which has a small nick on the blade, about 1 mm deep. How can this blade be sharpened? Thanks

This looks like a work of art. Is there a price tag already?

Any Japanese that can be added to this list ?

Thanks for the help. The knife has a concave back and a 2 mm bevel at the edge of the back. From your replies it seems that it comes out of the factory this way. So I'm not going to try and correct that. It is a nice knife when sharpened properly, so I'll enjoy it until I get a better one...

hi, does anyone know how Miyabi sharpen the ura of their usuba ? I got a Miaby 5000S Ususba and it has a 2 mm bevel sharpened on the back side which is not uraoshi sharpening. I wonder if this is done at the factory or someone did it after it was bought. thanks.

My logic tells me i would put the blade on a page and continue the original lines to find out the place of the original tip. I would then mark the place of the new tip on the blade keeping it at the same height as the original one. I would then blend the lines from the new tip to the blade...

Isn't the fact that the blades gets thinner towards the tip - if you keep the blade at a constant angle to the stone - you do just the opposite - a more acute angle at the heel ? I can't get the right picture in my mind about this question so would appreciate your input.

Agree to that... we all learn from our mistakes. Plus the less used knives can serve for sharpening training

As cutting is a pleasure with my Miyabi 5000S Usuba, I cut almost every morning a salad for my wife, our son and myself. I cut what's called an Israeli Salad: 4 halves of bell peppers - different colors 1 half medium onion 1 cucumber about 8" long 1 medium-large tomato or equivalent...

ooops... missed the second question... until I see a silk handkerchief gently fall on the edge I have just sharpened and be cut in half, I won't be satisfied :justkidding: but I do always feel there is room for improvement.

I use an Optivisor 2X and 3.5X. While not really necessary for sharpening, it can provide good feedback.

Jon, what stone are you using in the above video? It looks so shiny and reflective. Thanks Joel

Bikehunter, this is the HAIKU, the traditional Japanese series with wood wa handle. The H-07 Sashimi has a wooden right hand D handle The H-09 Slicer is ground 50/50 and has a wooden OVAL handle

Point taken and agreed Mrmnms. And thanks for the information. I think I read somewhere that they are being produced by the same factory as Global. Will now sharpen them and use them until I upgrade, and then probably give those away, as I am doing now with some of my European knives...

I once got as a present two Chroma Knives - Original line H-07 and H-09. When I got them they looked awesome. Now that I got acquainted (thanks to this forum and its wonderful members) to Japanese knives, I took these two knives out of the drawer and examined them. Both don't have...

""NOW THIS IS A KNIFE" :D

Thanks Lucretia and jm

This more than fully answered my question. Thanks. :biggrin:

I thought I was talking to KORIN/Mari after looking at their site.