【研ぎ】牛刀の研ぎ方。左右対称ではない？蛤刃ってどうやるの？コツや気をつけるべきポイントを解説します。｜堺一文字光秀｜sharpening｜包丁｜

堺一文字光秀　包丁のこと

堺一文字光秀　包丁のこと

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Let's take a look at how to sharpen a gyuto knife, a versatile knife used by professionals.
We'll introduce a careful sharpening method that will maintain the blade's shape while preventing damage to the blade.

[Sakai Ichimonji Mitsuhide Website]
Knife and whetstone sales: https://www.ichimonji.co.jp/

Whetstone used in this article: Kira 1000 grit, soft edge
https://www.ichimonji.co.jp/collectio...

Kira 4000 grit
https://www.ichimonji.co.jp/collectio...

We've also written about knives.
Click here for this article → https://www.ichimonji.co.jp/pages/car...

For sharpening requests, please click here.
https://www.ichimonji.co.jp/pages/mai...

◆Video Links
Sharpening-related playlist: 【入門編】プロの研ぎ師が分かりやすく包丁の研ぎ方の基礎を解説します。｜堺一文字光秀｜...

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Table of Contents -
0:00 Opening
0:43 Three Important Points
1:32 Introduction to Gyuto Knives
2:08 Preparation
3:04 Rough Whetstones and Sharpening Tips
7:48 Medium Whetstones
10:08 Finishing Whetstones
12:13 Kobatsuke
13:26 Ending Ending

[Cast]
Sharpener: Watanabe

[Production Support] Thumbnail Image: Sasaki https://x.com/6991kss

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