Thread: 300mm Blue Steel Yanagiba

Just when I thought I knew enough about sharpening, my GF goes and buys me this for Xmas! I love working with blue steel, but the learning curve for single bevel sharpening is longer than normal, from what I've read. There's a proper way to sharpen these, and the lazy way hehe.

I just got a 240mm Gyoto and WOW, what a blade.
I have dry shaved with it.
I've also got a single bevel Deba.

What brand is the Gyoto Geoff? Xmas present or boxing day sale?

I use a little asymmetric grind deba as my main meat cutting knife. Thy're good knives when used for the right purpose.

I have always wanted to try a single bevel kife for cutting cold smoked salmon and sashimi. They are not that easy to find in left handed though. Nice knife.

Very nice. As best as I can tell, there may be at least FOUR ways to sharpen one, the "wrong" way (probably a lot of ways to do that), the "lazy" way, the "right" way and the "crazy anal retentive Japanese way"

I had a go at some octopus. It gives you really good feedback as you're cutting to help you work on angle. My goal was just to get sashimi shaped objects, but I was mostly testing if I could cut each portion with one back stroke per slice.