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 Post subject: Fujiwara Nashiji Petty 150 sharpening
PostPosted: Fri Jul 11, 2014 8:36 am 
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Joined: Thu Apr 19, 2012 1:18 pm
Posts: 10864
Location: Madison Wisconsin
Good morning,

Thank you for making an excellent knife such as this available to me to buy. I have a few questions regarding sharpening that I hope you can help me with.

What exactly is the best way to Sharpen this type of knife? I'm a little intimidated in ruining the geometry.

It looks to be an assymetrical knife. So do I touch up the microbevels and when I feel that it needs to be thinned a bit, grind along the blade face by holding the beneath the yamaguri line to maintain the appropriate angle?

Also, is this an assymetrical knife or single bevel? The back side seems to have a very low angle microbevel.

Thank you for your time.


Mark Richmond
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 Post subject: Re: Fujiwara Nashiji Petty 150 sharpening
PostPosted: Fri Jul 11, 2014 12:16 pm 
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Joined: Mon Apr 23, 2012 1:36 pm
Posts: 3330
A single bevel knife, traditionally, has it's entire bevel on one side and is hollow backed. Yanagi, deba, and usuba being the big three.....but there are a crap load of other styles.

So, no, this knife is not single beveled. It's a double bevel knife. Yes, it's asymmetrically ground. To what degree, I'm not sure....probably 60/40 or so.

Try to follow the factory's grinding as best as you can. However, don't stress over it THAT much. Many people successfully use asymmetrically ground knives, sharpening them themselves, without ever knowing they are.


A great starter set:


 Post subject: Re: Fujiwara Nashiji Petty 150 sharpening
PostPosted: Fri Jul 11, 2014 8:33 pm 

Joined: Sat Mar 01, 2014 1:15 am
Posts: 3050
Location: Raleigh, NC
The element you're looking at isn't a microbevel. That's the primary bevel. Quite a few Japanese kitchen knives have very small primary bevels as a result of being so thin behind the edge. The hardness of the steel and its tendency to be used in a more ideal situation than almost any other edged instrument also allow for some very low angles, sometimes in single digits. Your listed sharpening process, though, is correct. As you sharpen it you can either move the cutting point back to the center line of the knife or try to maintain it by sharpening both sides roughly evenly, your decision.

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