Very true, I should have said that. I had a Usuba that is the same, but not nearly as bad.
Very true, I should have said that. I had a Usuba that is the same, but not nearly as bad.
At Death's Door You Only Have 2 choices. Die Happy or Die Regretfully.
Knowing this...........Choose 1 and Live!!!!!!!!!
I made a misstatement. The wavy shinogi line is an issue. (I recall seeing some new knives with wavy shinogi lines but, I have since been corrected by a person much more knowledgeable than me - Jon at JKI - that this is manufacturer error.)
As I learned from Jon, the shinogi line is how you sharpen the secondary bevel, which, in turn, allows you to sharpen the primary bevel, as you put pressure on the shinogi line to sharpen the secondary bevel, and then, the primary bevel to sharpen the edge. So, the shinogi line and edge should be parallel - if the shinogi line is wavy, you'll end up with a wavy secondary bevel, and then a wavy primary bevel and edge.
Jon also explained how the shinogi line directly affects food release, which makes perfect sense, because the shinogi line is essentially the geometry of the knife.
Sorry for the misinformation.
Michael
"Don't you know who he is?"
At that price, you're not going to get something with a perfect grind. More than likely there is more than one substantial flaw in that knife. I wouldn't worry about it unless you were having issues at the edge. There's a good chance that knife will never have a perfect shinogi regardless of who works on it. If it were mine, I'd just use it and practice on it until I decided to upgrade (if I ever got to that point).