【研ぎ】牛刀の研ぎ方。左右対称ではない？蛤刃ってどうやるの？コツや気をつけるべきポイントを解説します。｜堺一文字光秀｜sharpening｜包丁｜

Let's take a look at how to sharpen a gyuto knife, a versatile knife used by professionals. We'll introduce a careful sharpening method that will maintain the blade's shape while preventing damage to the blade. [Sakai Ichimonji Mitsuhide Website] Knife and whetstone sales: https://www.ichimonji.co.jp/ Whetstone used in this article: Kira 1000 grit, soft edge https://www.ichimonji.co.jp/collectio... Kira 4000 grit https://www.ichimonji.co.jp/collectio... We've also written about knives. Click here for this article → https://www.ichimonji.co.jp/pages/car... For sharpening requests, please click here. https://www.ichimonji.co.jp/pages/mai... ◆Video Links Sharpening-related playlist:    • 【入門編】プロの研ぎ師が分かりやすく包丁の研ぎ方の基礎を解説します。｜堺一文字光秀｜...   [Other Media & Social Media Accounts] TikTok → tiktok.com/@sakai_ichimonji Instagram →   / sakai_ichimonji   Facebook →   / sakaiichimonji   Twitter →   / sakai_ichimonji   Table of Contents - 0:00 Opening 0:43 Three Important Points 1:32 Introduction to Gyuto Knives 2:08 Preparation 3:04 Rough Whetstones and Sharpening Tips 7:48 Medium Whetstones 10:08 Finishing Whetstones 12:13 Kobatsuke 13:26 Ending Ending [Cast] Sharpener: Watanabe [Production Support] Thumbnail Image: Sasaki https://x.com/6991kss ◆Search Tags #SakaiIchimonjiMitsuhide #Knife #Sharpening #Whetstone #Doguyasuji #Namba #Osaka #JapaneseKnife #SakaiKnife #TraditionalCrafts #Cooking #Commentary ----------