I don’t normally like being put on the spot but, this was an especially sharp spot I’ve found myself in.
My SIL is from Akita, Japan and during a recent visited to her home, she bought me a Masamoto chef’s knife. In order to increase my paltry knife skills for the storied history of this knife maker, I gotta get to work. I’m afraid to take this knife to my local ‘pro’ sharpener.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Some Japanese knifes are only sharpened on one side of the blade. I can’t tell from the pic if this is one of those, but it seems likely because the edge is comparatively deep. Enjoy the hell out of that knife. 🔪 I use a whetstone by minosharp and you can get steel guides to hold a consistent angle if you ever want to give it a try at home. Really nice gift!! 🔥🔥🐿️
Very nice. It's shaped like a gyuto. If that is what it is, it will be sharpened on both sides. As far as your knife skills are concerned, here are a couple of videos to get you started.
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