How to sharpen single-edged Japanese knives for beginners!

Traditional Japanese kitchen knives include the "deba knife," "Yanagiba(sashimi) knife," and "Usuba knife.
These knives are classified as single-edged knives.
If you watch this video, you will be able to sharpen single-edged kitchen knives with a whetstone!
Let's try sharpening kitchen knives with Brad, who works at a Japanese knife store in Osaka, Japan!

00:00 Intro
00:39 What? Single-edge knife
01:45 necessities
02:59 Set up
04:02 Rough stone
05:35 Medium stone Uraoshi
06:32 Medium stone Front side
06:50 Medium stone Uraoshi
07:15 Make seconde edge Kobazuke
08:09 Final Uraoshi
08:28 Remove burrs:22
09:00 Ending


【Sakai ichimonji mitsuhide global site with shop】
https://global.ichimonji.co.jp/

Click here for rough stone(220)
https://global.ichimonji.co.jp/collec...

Click here for medium stone(1000)
https://global.ichimonji.co.jp/collec...

Click here for fine stone(3000)
https://global.ichimonji.co.jp/collec...


【Production process movie of Japanese single edge knife in Sakai 】
   • 【全41工程】こんなに手がかかっている！堺の和包丁作り解説します！｜堺一文...  


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