Custom Japanese Kitchen Knives

[Mint427]

Hello All: I was given a Tadeda Bonno-Petit 11-13cm knife as a present. I would appreciate any help from the members on how to sharpen this knife. I've read that some are single bevel and some are double bevel, so I'm a bit confused on whether to sharpen one side or two sides. I have researched the stones to use, etc., but would welcome any advice on those as well! Thanks.

 

[Ultraman]

You should be able to tell if your knife is single bevel or double, just by looking at it. Single beveled knives (most Japanese kitchen knives are ground this way I believe) kind of look like a chisel \| , whereas the double bevels are symmetric \/ .

You'll get good advice on sharpening from this forum, but this site has some tips for the single bevel Japanese knives.

 

[Twindog]

I think you mean Takeda, which are made with even grinds using very thin super blue Aogami steel. I sharpen my 240 mm gyuto at 15 degrees per side, which is the angle I use for all my knives. That way, I can quickly touch up the edge with a Sharpmaker. The blade is so thin that it's easy to sharpen. It's a truly great knife. Fun to use.