1. Gesshin 1000 Grit Extra Large Stone- Japanese Knife Imports

  2. Shobudani Suita- Japanese Knife Imports

  3. Tsukasa Kurouchi Damascus Wa-Gyutos- Japanese Knife Imports

  4. Gesshin Gama Pottery- Japanese Knife Imports

  5. Flattening Sharpening Stones- Japanese Knife Imports

  6. Gesshin 1000 Grit Extra Large- Japanese Knife Imports

  7. Gesshin Heiji Semi-Stainless Kurouchi Damascus- Japanese Knife Imports

  8. Gesshin Hide @ the NY International Restaurant and Foodservice Show 2012

  9. Tsukasa and Ajikataya- Japanese Knife Imports

  10. Gengetsu- Japanese Knife Imports

  11. Gesshin Hide- Japanese Knife Imports

  12. About Gesshin Ginga- Japanese Knife Imports

  13. Sanmai Oroshi Tai (Red Snapper)- Japanese Knife Imports

  14. Aji Sanmai Oroshi- Japanese Knife Imports

  15. Gesshin 8000 Grit Stone- Japanese Knife Imports

  16. Takashima Awasedo Sharpening a Stainless/Semi-Stainless Steel Knife- Japanese Knife Imports

  17. Takashima Awasedo Sharpening a Carbon Steel Knife- Japanese Knife Imports

  18. Gesshin Ino- Japanese Knife Imports

  19. Gesshin 4000 Grit Stone- Japanese Knife Imports

  20. Natural Stone Finishes (Suita)- Japanese Knife Imports

  21. Double Bevel Basics- Japanese Knife Imports

  22. Zakuri Knives- Japanese Knife Imports

  23. Gesshin Ginga Knives- Japanese Knife Imports

  24. Uraoshi Sharpening- Japanese Knife Imports

  25. Angles of Approach- Japanese Knife Imports

  26. Gesshin 5000 Grit Splash-and-Go Stone- Japanese Knife Imports

  27. Gesshin 2000 Grit Stone- Japanese Knife Imports

  28. Gesshin 400 Grit Stone- Japanese Knife Imports

  29. Debas and Microbevels at the Heel- Japanese Knife Imports

  30. The Basics of Sharpening Single Bevel (Kataba) Knives- Japanese Knife Imports

  31. Double Bevel Knives in Japanese- Japanese Knife Imports

  32. Single Bevel Knives in Japanese- Japanese Knife Imports

  33. The Parts of Japanese Kitchen Knives in Japanese- Japanese Knife Imports

  34. The Basic Movements of Sharpening- Japanese Knife Imports

  35. How to Hold a Knife While Sharpening- Japanese Knife Imports

  36. Microbevels- Japanese Knife Imports

  37. Sharpening the tips of knives- Japanese Knife Imports

  38. Nakaya Heiji working on engraving

  39. Ashi Hamono- Sharpening knives on a large water-stone

  40. Eating Fugu

  41. Japanese Knife Imports- Sharpening an Aritsugu A-Type Gyuto