Posted By: Ryan RNow this is how a double bevel honesuki should be made. I've run into a few in the past that were just too thin behind the edge and too delicate at the tip for their intended purpose. That's not to say that this knife is too thick, but it is rather beefy at the spine and very stiff with a little more meat left behind the edge than you would normally see from Kato-San(especially with the Yuki series). The grind on my knife is executed significantly different than the one in the photos. It's ground to a much more acute tip and the primary grind(which is beautifully done) itself passes far beyond the bend in the k-tip if that makes any sense to anyone. In other words the spine maintains a consistent thickness with no distal taper until about an inch and a half behind the bend in the k-tip where the primary grind comes in and thins out the profile of the tip. It makes for a very stiff blade that still has a strong but precise tip, it will make an excellent dedicated honesuki and I prefer the profile to the example here. I realize these knives are all handmade and different from one another but I felt this was a large enough difference that people would like to know. It seems to be a conscious choice rather than variation. Anyway, it came extremely sharp like all Masakage knives with extremely nice fit and finish. The core steel is excellent and very reactive. Haven't had the pleasure of sharpening it yet because it just doesn't need it and I suspect it won't for some time. I really can't find any fault with it to be honest. It's very, very well done at a pretty reasonable price. Would give it six stars if I could.
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