What's wrong with my yanagiba?

M

mborden

Joined
Oct 1, 2020
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4
Hi everyone, I'm new to kitchen knives and I have a maintenance question.

This is my new Masamoto Sohonten Yanagi. Image is linked below. I've read/watched many instructions on sharpening yanagibas, including those from Korin (where I bought this). I was very careful to follow instructions. However, it looks like the sharpening is uneven on the blade road.

Does anyone know what exactly is going wrong? Can the "mist" be restored? Any advice on future maintenance for the knife? Many thanks for your thoughts.

i4c5Eb8
 
Last edited:
Use an image hosting site like Imgur and then copy/paste the direct link using the image icon in the top row of the posting window (where you type).
 
xte4N7c


Thanks, folks. Can you all see this image? I'm linking a URL from Imgur using the image button but it does not appear for me.
 
You have to copy the one named Direct Link. Also, Imgur is down for me right now so that might be the issue.
 
I don't have one of those but I thought the idea when sharpening them was to grind that entire bevel area...? I could be completely wrong.

These are the guys that I'd turn to for advice if it were my knife:

@Ourorboros
Jason B. Jason B.
 
mborden said:
xte4N7c


Thanks, folks. Can you all see this image? I'm linking a URL from Imgur using the image button but it does not appear for me.
Click to expand...

You need to use the "Direct Link". If you purchase a Gold membership you won't need Imgur.
 
A few things,

They are ground on a large round wheel so there is a very slight hollow grind to most of them.

The blade road is highly unlikely to be flat and even. This will make the first sharpening very difficult.

The Kasumi finish is likely Faux and cannot be replicated exactly with stones. With a stone it will have the Kasumi finish but it will not look exactly the same. Sometimes the factory finish is just sandblasted... Literally.

Sharpening these knives is not easy and takes a fair amount of sharpening skill and knowledge with such blades. You will also not find much useful info online, most is very basic and leaves a lot out because its not easy to explain.

Lastly, it takes VERY SPECIFIC stone to create a kasumi finish.
 
Thank you everyone, Jason B. especially. I've been reading up on the kasumi polish this evening.

I have one last question. How best to ensure an even polish along the blade road? If I simply continue sharpening and polishing with stones, as I have so far, will that do make for an even aesthetic?
 
mborden said:
Thank you everyone, Jason B. especially. I've been reading up on the kasumi polish this evening.

I have one last question. How best to ensure an even polish along the blade road? If I simply continue sharpening and polishing with stones, as I have so far, will that do make for an even aesthetic?
Click to expand...

Your welcome, but to answer your question in a very simple way... Probably not. As I said, it takes knowledge and skill with these specific styles of blades to understand how they should be sharpened. IMO, you should just leave it alone and have it professionally sharpened.

Just from the picture it appears you are not using proper technique and you are probably distorting the geometry which could ruin the knife.

In the world of professional sharpening Im a fixer, I fix what someone has messed up and when it comes to J-knives of either traditional or western styles 95% of those that own these knives cannot sharpen well enough or have been taught grossly incorrect techniques.

The biggest issue with single bevel knives is the understanding of the very specific sharpening process. It probably took me 6-8 times of being handed messed up single bevel knives before it finally "clicked" and I understood the process. These are very performance driven knives and the sharpening much match that, if it doesnt then you simply have a very expensive pointy piece of metal.
 
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