By request of Yoshikane or Shigefusa users i made video how to make or maintain kasumi finish on double beveled knifes without Shinogi line.There is no Shinogi line on thise knives on purpose So dont try to make one !!!
Your knife will preform much better without Shinogi line and with only Hamugiriba edge.
It will prevent crunching or wedging in your food !
stones used: Hakka, Unknown Asagi, Ohira renge suita and Nakayama finger-stone
No comments:
Post a Comment