I own the same knife. I've owned it for about six years, and I learnt to sharpen about three years ago, needless to say it has been an epic rehabilitation process over the last six months (I'll pull it out every now and again and give it an hour) and it is still a WIP.
I find the steel quite wear resistant, did you find that Jon?
Could someone explain the text I found on Dave's site:
*Note - Shun, Global, MAC, Henckels
Twin Cermax/Miyabi, & Tojiro Zen
single bevel knives may not be able
to be sharpened. We can not tell
one way or the other unless the
knife is in our possession to
examine. This is due to these knives
not being shaped/constructed to
correct Japanese knife form or
possibly the need for additional
work to be performed which may
or may not be able to be done.
The knife turned out very nice.. I might have to do a prime rib dinner this weekend instead of lamb shanks!
yeah... shun is always a PITA to sharpen
Originally Posted by Dusty
glad you're happy with it
Canada's Sharpest Lefty
Nice to see a Shun getting the fixes it needed. I bet it's a great knife now!
They're tough. Very tough. I learned how to sharpen single bevel when I "fixed" a Shun yanagi I picked up. Took a lot of time, energy, and not a small bit of frustration to grind away enough metal until that bevel was gone from the ura. Had I known Shun put a double bevel edge on a single bevel knife, I never would have bought it. My DMT plates were purchased largely because of that knife. It's an amazing knife now, though I don't use that one particularly often.