Does this need thinning?

[bathonuk]

Then I'll most likely leave it as it is. It glides through meat and can get paper-thin cuts. It can even do this:



I'll try and make a video of the Singitirin. The fit and finish is outstanding and I can see why you and Jon like burned chestnut handles.

This is actually not a problem. You can do that even with wusthofs.

[maxim]

Dont be afraid to thin it Or to put extra low edge on it.
If you get any problem with it i will be happy to help !!

Then I'll most likely leave it as it is. It glides through meat and can get paper-thin cuts. It can even do this:



I'll try and make a video of the Singitirin. The fit and finish is outstanding and I can see why you and Jon like burned chestnut handles.

[EdipisReks]

If you do thin it, a Shapton Pro 320 does a nice job, and replicates the OOTB finish pretty well, if you're careful.

[greasedbullet]

So it is just as difficult as thinning a normal high hardness monosteel gyuto? You should not have too much of a problem if you do decide to thin it.

[Zwiefel]

So it is just as difficult as thinning a normal high hardness monosteel gyuto? You should not have too much of a problem if you do decide to thin it.

I think honyaki are harder than most mono-steel knives...not sure by how much though.

[turbochef422]

Is it just me but I think it looks pretty good and thin.

[JBroida]

monosteel knives from japan tend to be easier to sharpen by a fair bit than most honyaki knives... there are always some exceptions though

[EdipisReks]

So it is just as difficult as thinning a normal high hardness monosteel gyuto? You should not have too much of a problem if you do decide to thin it.

it's not really difficult to thin, what is difficult is polishing it afterwards.

[Chuckles]

For me very light thinning behind the edge is an important part of learning the grind of a new knife. I would use a sharpie and a fairly high grit stone just to see what angle you would have to use to achieve a performance altering thinning angle. On this knife I would guess you would decide not to go to the coarse stones but that shouldn't stop you from testing the waters. At a minimum it would show what lies ahead in terms of maintaining the knife.

That choil shot looks hot BTW.

[kalaeb]

I'm pretty sure I know the answer already. Singatirin honyaki sujihiki closer to 290 than 270. Marvelous knife in all respects except it wedges a bit with harder foods. With my mediocre sharpening skills I'm hesitant to try thinning a honyaki.

That is because it was not meant for harder foods.

Nice knife!