Sharpening a Sujihiki

Moderator: Jason B.

Post Reply
5698k
Posts: 20
Joined: Sun Mar 18, 2018 7:34 pm

Sharpening a Sujihiki

Post by 5698k » Thu Aug 16, 2018 7:31 pm

I just got my first sujihiki, a Konosuke HD2, 300mm. It’s a used knife, in beautiful shape, but not as sharp as I would think. How sharp do you want a sujihiki? Is this like any other knife in that respect, or is there a different preference? I’m fine with sharpening in general, I just don’t know if there’s any protocol for this type of knife.

User avatar
ChefKnivesToGo
Site Admin
Posts: 13505
Joined: Tue Jan 24, 2017 2:23 pm
Location: Madison, WI
Contact:

Re: Sharpening a Sujihiki

Post by ChefKnivesToGo » Thu Aug 30, 2018 5:22 pm

Yes the konosuke is a double bevel knife that’s more or less evenly ground so you should sharpen it like any other double sided knife. Shoot for about 12 degrees on both sides.
Mark Richmond
Co-Owner Chefknivestogo
https://www.chefknivestogo.com

Post Reply

Who is online

Users browsing this forum: No registered users and 1 guest