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I think it was the first time I was looking into getting a Yanagiba, something I read explained the bevelled side as having a double bevel, but it's really a primary and secondary bevel that blend to...

As soon as double bevel was mentioned I thought of sushi knives

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Or you can micro-bevel with a compressible strop (hanging denim with abrasive compound) (from scienceofsharp):

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