Thread: Japanese style razor

It would be the same as working a single edge kitchen knife (traditional japanese knife). Hone the bevel flat to the stone, fip it over and again flat on the stone. The bevel is already set so it is actually easier once you get used to it.

I'm re-profiling a Yanagi-bocho at the moment, due to tip damage, and find it rather nice compared to western edges.

thanx for all the info. I'm pretty new and have no honing experience so I think I'm going to send it in to get honed so I just have to worry about stropping and shaving with it. I don't trust myself honing it yet. once it loses some of its edge I'll give it the whole 4k/8k treatment. I should be able to strop it on a normal paddle strop right?

I would think so, I know many kitchen knife nuts that do that with their slicers Although many use the leather on a ridged surface. I would imagin that razor would be the same. It looks thicker than some of my knives.

Yes stropping is no different than any other razor. It just dresses the edge so you don't have to worry about the stroke ratio like when honing. When I used the diamond pasted strop on my Iwasaki I maintained the ratio in that case.

You really should try and hone it yourself. It really is not difficult. If you have a 2 inch hone the razor will fit on it and you don't have to worry about x strokes and using no pressure and all that stuff. Its just straight back and forth with pressure. Its really hard to mess up. If you don't have a 12K an 8K will work also just check it more often and use a little less pressure as you stroke it.