Is it fair to say that thinning/sharpening a single bevel knife (e.g. single bevel kiritsuke from Konosuke--Fujiyama series) is easier since it does have one large bevel. So when you sharpen that edge you are also thinning? And you don't have another bevel to worry about. A one step affair versus thinning a convex edge + sharpening.https://toshoknifearts.com/shop/knives/ ... ony-handle
Beautiful looking knife but not cheap (for my tastes).