This knife was a gift. It's a handmade, 165 mm, carbon steel, Japanese deba knife. My wife bought it for me as a birthday present during our visit to Tokyo. We went shopping on Kappaboshi Street, 'the kitchen district.' When we were there, she insisted I shop for a Japanese knife to bring home. The knife has gained my respect. It's very sharp and has nicked me twice. One of those times, it wasn't even in my hands.
The knife seems to have an energy of its own. It doesn't have a full tang. When you hold it, the balance is in the heavy part of the blade towards the heel, giving the knife a feeling of potential energy right at the strongest part of the blade. The balance of the knife wants to work for you.
I was not going to buy a carbon steel knife only because I would be the only one to care for it properly in my household. But when I held this one, I wasn't going to leave without it. So that being said friends, what are the best practices for keeping its edge sharp?
The knife seems to have an energy of its own. It doesn't have a full tang. When you hold it, the balance is in the heavy part of the blade towards the heel, giving the knife a feeling of potential energy right at the strongest part of the blade. The balance of the knife wants to work for you.
I was not going to buy a carbon steel knife only because I would be the only one to care for it properly in my household. But when I held this one, I wasn't going to leave without it. So that being said friends, what are the best practices for keeping its edge sharp?
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