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 Post subject: Kajihara single or double bevel?
PostPosted: Sun Mar 23, 2014 4:23 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7581
Location: Madison Wisconsin
I am considering purchasing this knife but wanted a little bit more information than is provided on the site. I really wanted to know if it is a double beveled 50/50 edge or if it is different and if it is different, I would like to hear about the added difficulty of sharpening such an edge.

thanks so much

Warren



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Mark Richmond
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 Post subject: Re: Kajihara single or double bevel?
PostPosted: Sun Mar 23, 2014 4:24 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7581
Location: Madison Wisconsin
Hi Warren,

The edge is more or less evenly ground and it's a double bevel knife. It's easy to sharpen in my opinion.



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 Post subject: Re: Kajihara single or double bevel?
PostPosted: Sun Mar 23, 2014 4:38 pm 
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Joined: Mon Dec 16, 2013 3:42 pm
Posts: 109
Location: Boston, MA
Warren - You don't specify what type of knife you're looking for, but assuming that it is a gyuto, check out the video on the product page:

http://www.chefknivestogo.com/tska21gy.html ; the grind is stated to be complex/compound but still double convex.

Also check out this quick review: kajihara-damascus-210mm-gyuto-t4953.html


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