Quantcast
Sharpening a Heiji Gyuto...
Page 1 of 2 12 LastLast
Results 1 to 10 of 14

Thread: Sharpening a Heiji Gyuto...

  1. #1
    Senior Member
    Join Date
    May 2011
    Location
    St Louis, MO
    Posts
    253

    Sharpening a Heiji Gyuto...

    Guys

    I just received a heiji gyuto (240mm) yesterday! This thing is a work of art and what I thought the mizuno gyuto would be but simply wasn't. Don't get me wrong the mizuno is awesome but its a totally different knife than this even though they have a lot in common: wide bevels, flat profile, great steel, not a laser, great cutters.

    Here's my question: how do you guys particularly tk59 and Peco sharpen yours?

    Seeing as it takes a nod from single bevel knives with these large wide bevels but on both sides are you basically hamaguriba-ing it on both sides or are you just flattening down the edge of these bevels till a burr forms and deburring and polishing?

    thanks folks

  2. #2
    i do the shinogi line down, the lift up a tiny bit and do the half-way to the edge thing. Then i blend them. If i end up making it really thin, i micro it.

  3. #3
    Senior Member
    Join Date
    May 2011
    Location
    St Louis, MO
    Posts
    253
    So no convexing of the edge then, keep the bevel flat? I mean obviously freehanding it will make this happen a little bit but you aren't deliberately clamshelling it on both sides right?

  4. #4
    no, i blend them... but hamaguri edge is not a very convex one... its very mellow. What you do is sharpen from the shinogi line down first. You dont need to hit the edge here. Then you lift up a very tiny bit, so you are sharpening from about 1/2 way up the bevel to the edge (forming a burr). Then, you pick the place where the two bevels meet, and sharpen while very slightly rocking in that area. Thats hamaguri.

  5. #5
    Senior Member
    Join Date
    May 2011
    Location
    St Louis, MO
    Posts
    253
    got it. Thanks Jon!

  6. #6
    Jon, when you lift the knife a bit to hit the edge, do you end up abrading all of the core steel? When I've tried this on knives with wide bevels, I usually end up only hitting about half of the core steel. I wonder if I need to lift less, but I thought I was only lifting a tiny bit.

  7. #7
    yeah... i end up hitting some of the cladding and all of the core usually. Its each bevel is about 1/2 of the whole. The angle change is very slight. Use sharpie and play around with it a bit... i'm sure you'll get it pretty easily.

  8. #8
    Cool, I'll have to try it out again. Thanks for the tip on the sharpie. I'd forgotten about that trick.

  9. #9
    Senior Member
    Join Date
    Dec 2011
    Location
    Sydney
    Posts
    1,154
    For me, in order to keep Zakuri pretty, I do shinogi line to lamination line and lamination line to edge, and blend them. This is pretty much how I sharpen my single bevel knives too. The real pain is the back/left hand side, for me a right hander. Just can't keep my hands steady enough when switching side.

    Using a good soft stone, like Takashima from Jon helps making the process going more smoothly.
    Last edited by schanop; 12-13-2011 at 03:14 PM. Reason: Adding ref to soft stone.

  10. #10
    G-rat: I see you got all the help you need

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •