Japanese Knives For Jon: micro-bevel, why specifically on the Suisin Inox honyaki?

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mark76

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Jon, I recall that in one of your forum posts you recommended a microbevel on the Suisin Inox hoyaki. Now I know of the advantages of a microbevel. But I wondered why you advised this specifically for a Suisin Inox honyaki. Is this because of the large carbides in the 19C27 steel of the Suisin? Or is there another reason?
 
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