I recently posted about a Fujiwara 270mm Suji I purchased from Koki for my Father-in-Law. The knife seems to be a faux single bevel and has me very confused on how to sharpen it. I've looked it over in detail and I am still at a loss as to whether or not there is a bevel on each side. The face of the blade cleary has a secondary (shinogi) bevel and a primary bevel. The back of the blade appears to be flat but without the hollow grind that a true single bevel has. There appears to possibly be a very tiny, as thin as a hair bevel on the flat side but I am not sure. It could very well be a micro-bevel but I do not have a jeweler's loop on hand to tell for sure.
Do any of you have any experience with this particular suji or can you tell from the pictures exactly how I am supposed to sharpen it? Do I follow the standard practice of double-bevel sharpening or go places I have never been and sharpen it single bevel style? Any help will be greatly appreciated.
Thanks in advance,