Kato, Itinomonn and Stones many Pics

[maxim]

Finally got Kato Wa-Honesuki Single beveled

Usually his single beveled knives is very expensive but this i think is super resonble priced and FF is very good on them
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...uki-p/1106.htm



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



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



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

http://www.japanesenaturalstones.com...nes-s/1814.htm

[eshua]

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]

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]

+1

[mpukas]

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.

[schanop]

That's on the crazy side of tapering

[gentlecook]

anticipated bringing of KATOS!

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