Sharpening the tips of knives- Japanese Knife Imports

This video covers the sharpening of tips on Japanese kitchen techniques. In this video we demonstrate the techniques on a double bevel knife, but the same skills can be used on single bevel knives. This was a tip i picked up from a professional knife sharpener in Sakai, Osaka, Japan- Yamaguchi-san.

A big thanks to Unkajonet for helping me make this video.

If you have any questions about this technique, look us up at www.JapaneseKnifeImports.com and shoot us an e-mail.

Thanks.

-Jon

Category:

Howto & Style

Tags:

• instructional video
• sharpening
• knife sharpening
• Japanese knives
• Japanese Kitchen Knives
• Japanese Knife Imports

[monss84]

I actually LOVE this video. I use it every time I'm doing the edge of my yoshihiro gyuto, and getting better every time!

I actually sit with the stone in front of the screen If i feel that I'm getting it wrong, and it always helps.

[JKnifeImports]

@monss84 glad you find the video helpful... thanks so much

[FatDaddy4Fun]

Stones are so expensive and i am worried about gouging them while doing the tips. And suggestions? ~Wolf

[JKnifeImports]

@FatDaddy4Fun light pressure, careful movement, and lots of practice... the truth is, there will be some gouging, but with practice, it will stop

[123GreenBird321]

Hey! I am completely enjoy your videos. Great work. When first applying theory to practise, should one practise on cheap knives? If so, what would be similar to my Shun Classic 10".

[JKnifeImports]

@123GreenBird321 you can practice on a cheaper knife if you want, or just work carefully and constantly check your work as you go. Forschner is a cheap knife that works well... the steel is much softer than the shun, but it may help you get good angle control (and still have a knife you can use if you want)

[FatDaddy4Fun]

@JKnifeImports Gotcha! Thanks. ~Wolf

[808MAUIpnoi74]

@JKnifeImports Okay i tried the technique and well it actually worked so now i have a double beveled blade and it's sharp, like really sharp and i passed my practical exam for my culinary program. Thanks for the videos. I wish they could make a birds beak pairing knife though. I don't like using forshners. Or maybe any other japanese pairing knife will do for peeling all types of fruits and vegetables. Well thanks again

[JKnifeImports]

@808MAUIpnoi74 That is a kataba- or single bevel knife... it should be sharpened like i show in my single bevel sharpening video... if you have questions or want to speak more in depth about it, feel free to shoot me an e-mail

[808MAUIpnoi74]

Japanese Sushi chef knife YOSHIHIRO Sword Honyaki Mirror Kiritsuke 30cm< I have this knife but a single right-hand beveled blade, can you sharpen this knife to be both side sharp or you can't? Sorry I'm a japanese knife lover