Japanese Knives 300mm Honyaki Kiritsuke Sharpening

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JBroida

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Sadly, no before pictures this time, but it was an initial sharpening. Honyaki knives take much more effort and time to sharpen, and finding the right stones makes a big difference. I used the gesshin 220, 400, 2000, 4000, 6000, 8000, takashima awasedo, and shobudani suita in this sharpening session.

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