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Kato, Itinomonn and Stones many Pics
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  1. #1
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    maxim's Avatar
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    Kato, Itinomonn and Stones many Pics

    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

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    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

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

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    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

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  2. #2
    Senior Member eshua's Avatar
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    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?

  3. #3
    Senior Member ThEoRy's Avatar
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    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.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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  5. #5
    Senior Member mpukas's Avatar
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    Quote Originally Posted by eshua View Post
    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.

    Shibui - simplicity devoid of unnecessary elements

  6. #6
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    That's on the crazy side of tapering

  7. #7
    Senior Member gentlecook's Avatar
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    anticipated bringing of KATOS!

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

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