Sharpening a Sujihiki

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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.

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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.
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