Quote Originally Posted by JimR View Post
Hmmm...I've encountered the term "Hamaguriba" before, but it was in terms of the entire profile of the blade.

Here are links (Japanese language, but there are pictures)
Wikipedia
Tojiro.net (Also, scrolling down will show a discussion of Kobatome.)
Tojiro.net lists it as a Western knife profile.


DrNaka, could this be another way of referring to "Kobatome", or double bevel as we call it here? Iwasaki Kousuke-san called it "Ha tome" in his manual.
In the kitchen knife circles people refer to the geometry of the bevels as hamaguriba. The geometry of the blade is always convex (excluding traditional Japanese knives), however recently there are American makers that do flat grinds.