Moderator: Jason B.
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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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