Foundation Sharpening on a Tamahagane Honyaki Sujihiki Knife #2

Tamahagane Honyaki Project
   • Merging Two Worlds: Japanese Sword an...  

🔪Check Our Japanese kitchen knife/Sword Journey!
   • Japanese Sword Journey  
   • Kitchen Knife Sharpening  

[ CRAFTSMAN IN THIS PROJECT ]
Blacksmith   / japaneseswordsmith_tatsuto  
Sharpener   / toshoworks  

[ ABOUT THIS VIDEO ]
Finally started sharpening Tamahagane Honyaki. This video explains the important and final touches before starting to work.

Sujihiki are mainly used as kitchen knives for meat, and the narrower blade is used to cut large blocks of meat along the sinews. Most Sujihiki have a tapered blade surface, which makes it easier to slice thinly.
The knife on this project is Tamahagane's Honyaki, made by a Japanese swordsmith. How we can fuse the goodness of the Japanese sword and keep it, not only to display it as a memento of the art piece, but also to actually use it in the kitchen. The decision is made by considering the shape of the various points of the kitchen knife.
We start sharpening this knife with a 200 Grit sharpening stone. As we start sharpening, the grit becomes finer and finer, so it is very important to determine the overall shape before we begin.

For more information on how we integrate our Japanese swords and kitchen knives, please watch the video.


The sharpening stones Ivan uses on the foundation work
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00:00 Intro
01:21 Studying Wakizashi (short sword)
05:44 Grind Idea from Kitchen Knife
08:50 THE CONNOISSEUR'S BOOK OF JAPANESE SWORDS
10:14 Tamahagane Honyaki Sujihiki
16:39 Start Foundtation Work