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Thread: 300mm Blue Steel Yanagiba

  1. #1
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    Default 300mm Blue Steel Yanagiba

    Just when I thought I knew enough about sharpening, my GF goes and buys me this for Xmas! I love working with blue steel, but the learning curve for single bevel sharpening is longer than normal, from what I've read. There's a proper way to sharpen these, and the lazy way hehe.

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  2. #2
    Senior Member Havachat45's Avatar
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    I just got a 240mm Gyoto and WOW, what a blade.
    I have dry shaved with it.
    I've also got a single bevel Deba.
    Hang on and enjoy the ride...

  3. #3
    Senior Member Maladroit's Avatar
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    What brand is the Gyoto Geoff? Xmas present or boxing day sale?

    I use a little asymmetric grind deba as my main meat cutting knife. Thy're good knives when used for the right purpose.

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    Senior Member blabbermouth RezDog's Avatar
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    I have always wanted to try a single bevel kife for cutting cold smoked salmon and sashimi. They are not that easy to find in left handed though. Nice knife.
    It's not what you know, it's who you take fishing!

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    Very nice. As best as I can tell, there may be at least FOUR ways to sharpen one, the "wrong" way (probably a lot of ways to do that), the "lazy" way, the "right" way and the "crazy anal retentive Japanese way"

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    I had a go at some octopus. It gives you really good feedback as you're cutting to help you work on angle. My goal was just to get sashimi shaped objects, but I was mostly testing if I could cut each portion with one back stroke per slice.
    Last edited by Fruiteater; 01-03-2016 at 05:13 AM.
    Willisf likes this.

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