Interesting use of a sobakiri and honesuki!

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Talented man but boy did that hurt to watch.
 
Slightly off topic. Interesting I've been using a Toyama Nakiri 210 on frozen ginger, celeriac and mint. No chipping yet on the ultra thin behind the edge Nakiri grind; and even after a full sharpening session. His heat treatment is remarkable!
 
In my experience frozen stuff and ice doesn't damage an edge all that fast. It is when you push real hard to get the knife through thats damages it because of using too much force. I bet thpse edges last reasonably long
 
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