Sharpening asymmetric blade?

[Delat]

Total noob and new member here... I just purchased a Shiro Kamo R2 210mm gyuto and didn’t realize it has an asymmetric grind - at least it looks to me like the left side of the blade is relatively flat while the right side is convex (left side in the choil photo). Does that mean this blade requires an asymmetric bevel, like a 70/30? And is that as simple as 7 strokes on the curved face to 3 strokes on the flat face on each successive stone?

Not sure if means anything, but the factory bevels look identical whereas I’d expect one to be larger as I’ve seen on the CarboNext which is a 70/30. Also confusing is that none of the online vendors carrying this knife list it as asymmetric, but I think the photo is pretty clear.

 

[Nemo]

Don't confuse assymetry of the blade face with edge assymetry.

ALL Japanese style knives are ground asymtrically.

This thread explains why: A Basic Explanation of Asymmetry

The majority of these grinds cope pretty well with a 50-50 edge. If the knife steers, with 50-50, then you can adjust the edge.

My Kamo R2 is a 270 but it copes pretty well with a 50-50 edge.

 

[Kippington]

It's definitely asymmetric. Take a close look at your choil shot and you'll see the core steel doesn't run down the centre of the blade. It moves down the left hand side (if the edge was facing down), meaning that the right hand side has more room for geometry.

 

[Delat]

Thanks guys - sounds like I should not worry and just sharpen as a 50/50. Then some years down the road if the edge drifts away from the core steel that’ll be the time to get it professionally reprofiled and thinned anyway.

That’s a load off my mind as my skills aren’t up to anything other than barely-adequate 50/50 sharpening.