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I mainly use single bevel knives. Most of my knives are white 1/2. Couple of ginsan as well!

Thanks for sharing the thread!!

Yes I mainly use a Yanagiba at work. The knives I mainly use at work is a 300mm Yanagiba, a 180mm Yanagiba, mukimono and a deba. I do have a gyuto but that mainly stays in my kniferoll. Thank you for the masterful reply. I'll keep an eye out when deburrin to see it get done properly. I never...

Owhhh. I still press pretty hard on the higher level grits :eek::eek::eek::eek:. Although I do finish my knives on a strop. I'll keep that suggestion in mind. Thank you!

I believe it has something to do with my technique as well. But I usually follow the bevel when sharpening my single bevels.

I'm a chef working in a Japanese restaurant for the past few years. Currently working in a Japanese kaiseki restaurant. Have worked as a sushi chef as well before. Im asking because I want to be able to sharpen my knives to a razor sharp level. Hence splitting hairs. Its adequate now as is...

Yes yes. That's right.

Yeah I do. Haha it helps definitely. But I still can't get my knives to split hair sharp. So just wondering how do ppl get their knives that sharp. Stones? Sharpening techniques?

Mistake post

Hye guys. So I'm working as a chef, and I can get my knives up pretty sharp, but it seems to stop there. Can't seem to get it any sharoer than pretty sharp. And I'd like to get my knives up to hair splitting sharpness. Is there a way you guys so do it? I mainly use single bevel knives. I use a...

Some Yanagibas upclose while I'm trying to rearrange the cupboard.

Thanks! Couldn't capture the temper line properly under sunlight. The takohiki feels really good in hand too.

This finally arrived in the mail today. 'Ko Ho' Blacksmith : Genkai Masakuni, Sharpener : Hakuhou 330mm Takohiki, white 1 Mizu honyaki. 360mm Yanagiba, white 1 Mizu honyaki, Fujiyaki. Unfortunately these haven't got their final polish yet. But I'm still very happy with them! :D:D

Sorry for the late reply. Busy work week. I will post them when I take them out for maintenance. ;);)

Sorry for the late reply. I love the knife. Feels good in hand. I pamper this knife a lot and only used it once to julienne ginger on a hasegawa rubber board. I treat it like I would a yanagiba. The way I hold the knife (not a pinch grip, but more on the handle with the index finger extending...

My shiraki ginsan wide single bevel gyuto.

Don't really have a nice way of storing them. Usually they have their own saya, or they stay in their box and in the cupboard.

Haha. Yeah, a lot of it is from masamoto since i use it at work, and I love the profile of masamoto knives. This is just some of the ones I use for work. Still got another batch I haven't oiled yet plus my collectibles I'll try my best to name them from left to right. Can't really remember...

Hey guys, Just a picture of some of the knives I use for work, or have plans of using it but haven't got a chance to yet. Mostly carbon, with a couple of ginsan throw in there. Thought I'd take a picture of them as I decide whether to oil them or not. Hope the picture show. Not familiar with...

Thanks guys!