Here's a picture of Watanabe knife that I'm enjoying. Has it for about a month or so and only stropped so far. But eventually there'll be time when it needs to be taken to stones. I normally use Chosera 1k, Gesshin 2k and JCK 6k. All of those would replace kasumi with semi mirror finish. I've already tried on another Watanabe's knife, so I know for sure.
Here on KKF I stumbled upon different recommendations for preserving kasumi: King 800, Gesshin Jinzo Aoto or some other natural Aotos. Or fingerstones.
I find it a bit unreasonable to spend lots of money on yet another stone just for kasumi, but if I can go away cheap — then I might try it. And from all above stones, only King 800 seems to be pretty affordable (I'd like to keep it under 100$). But I don't really understand how can I preserve kasumi finish with just a King 800… cause it will be followed by 2k and 6k… and they would destroy kasumi? I think I'm missing something here, but I don't know what
Do you keep that hazy finish on your double bevel knives?
P.S. I actually sent email to Shinichi Watanabe asking how he created that kind of finish. Here's his reply: "We use micro grass ball shooting for the hazy kasumi finish. You need the shoot machine, so it is difficult to get same finish by you. You already have some good stones. I think you could get better surface with your stones." But hey… does he really suggested me to stop buying new stuff?