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tradItIonaL JapaneSe KnIVeS
(15 degree faCetS)
The traditional Japanese knife is single beveled and has
a large factory bevel A along the lower section of the front
face of the blade. These are sold as either right handed or
left handed versions as shown in Figure 6. The large wide
factory bevel A is ground, commonly at about 10 degrees.
The most popular example of this type blade is the sashimi
knife also known as Yanagi and Takohiki, designed as shown
in Figure 6. This lengthy, thin slicing blade is ideal for prepar-
ing very thin slices of raw tuna or salmon. The back side of
this blade is commonly slightly hollow ground. A small single
cutting edge facet of about 15º is created below the large
factory bevel along the front side of this type blade as shown
in Figures 6 and 7 in order to establish the geometry of the cutting edge. An even smaller cutting micro-
facet (barely visible to the unaided eye) is customarily created at the edge on the back side of the blade
to enhance the sharpness of the finished edge. Figure 7 shows a greatly enlarged cross-section view of a
typical traditional single-bevel Japanese knife edge as sharpened at the factory. The large factory bevel A
serves to deflect the food slice away from the blade as it is cut. When sharpening the traditional Japanese
blades, you should always follow these instructions carefully. Always sharpen this style knife at 15º (Asian
style) unless it is a thicker specialized blade designed for heavy duty work. Always remember these knives
will be extremely sharp.
SHarpenIng tHe ContemporarY aSIan KnIfe
or otHer douBLe-faCeted edge at
Virtually all Asian blades are factory sharpened at 15 degrees. The popular Santoku blade shown
above is a typical contemporary Asian style, double faceted and each of its facets is sharpened
on each side at 15 degrees to create a total edge angle of 30º.
HonIng tHe edge In Stage 1
Turn ON the power and pull the blade thru the
left slot (Figure 8) of Stage 1, then thru the
adjacent right slot. Repeat pairs of pulls in
Stage 1 using the left and right slots on
alternate pulls. Take about 4-5 seconds for
each pull of a 5" long blade. Take longer for
longer blades and slightly less if shorter. The
first time you sharpen this type of knife it may
take up to 10 pair of pulls (alternating left and
right slots) to fully re-angle the edge of a thin
15 degreeS (30º totaL)
Figure 7. Cross-section of a typical factory
traditional Asian knife edge, magnified 50x
(right-handed).
Figure 8. Sharpen contemporary Asian knives first in
Stage 1.
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