How I Finish Kasumi Polish with Natural Stone - Part 4 | 天然砥石での霞仕上げ

🔪How I get done from 200 grit to Natural stone sharpening
Part 1
   • Key Points To Start Rough Surface Sha...  
Part 2
   • Flat to Convex and Final Rough Sharpe...  
Part 3
   • On the way to a kasumi finish 3000 Gr...  

There are several methods of Kasumi Finish in kitchen knives.
Among them, we have used a natural sharpening stone for the Kasumi finish. The owner of the kitchen knife told us that he uses a natural sharpening stone when he takes care of it himself. Considering that the knife will be passed on to the user and used for a long time, we decided on this shape and sound finishing with a natural sharpening stone.

包丁研ぎ歴25年、現在は日本三代包丁産地である大阪府堺市で包丁会社に勤めているカナダ人です。
包丁における霞仕上げには、いくつか方法があります。その中でも今回は、天然砥石で霞仕上げをしております。包丁の所持者からは、ご自身でお手入れされる際に天然砥石を使われるとお話がありました。使い手に渡って、長くお使いいただくことを考え、今回の形と天然砥石での仕上げにする音にしました。
今回の研ぎでは、眞崎直樹氏の黒打牛刀を使わせていただきました。
貴重な包丁を研がせていただく機会をいただいた、包丁コレクターの友人には感謝しております。

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Hello, we, Ivan and Yuka have a unique experience of Japan through our business and life such as rich Japanese culture, exquisite crafts, breathtaking natural landscapes, beautiful foods and exciting travel, we share what we feel through our business and our lives. By sharing such our experiences, we hope that you will enjoy through our videos!


00:00 - OP
01:48 - What this video is about
02:21 - What is Kasumi Finish
03:10 - Yoshikazu Tanaka's Kasumi Finish Yanagiba
03:41 - Four Types of Kasumi Finish
04:01 - Kasumi Finish - Natural Stone
05:07 - Kasumi Finish - Finger Stone
06:17 - Kasumi Finish - Powder
08:24 - Kasumi Finish - Sand/ Bead Blast
11:49 - I wanna use Giant Aoto
14:46 - Giant Aoto Sharpening
20:15 - How to Setup Natural Stone
26:11 - Ohira Uchigumori
27:13 - Ohira Suita1
28:33 - Ohira Suita2
30:31 - Ohira
35:55 - Finish All Sharpening
37:11 - How Do I Decide the Finish
38:35 - Knife Before and After