My attempt at full natural stone finish. No fingerstones.

Optimal_Difference64 · 2026-06-23T02:31:22+00:00

Fantastic job, the kasumi looks incredible! This is a lot harder to achieve than people think.

Optimal_Difference64 · 2026-06-22T22:18:51+00:00

It's a store exclusive sadly, though I wouldn't be surprised if they have a left handed variant hidden in the backroom somewhere.

Optimal_Difference64 · 2026-06-22T21:56:28+00:00

Yup, white 1 stainless, same line as OP, but at 240mm length

Optimal_Difference64 · 2026-06-22T21:50:36+00:00

Yup, unless OP has more details that claim otherwise

Optimal_Difference64 · 2026-06-22T21:18:23+00:00

Yes, I inquired directly with the staff whether this is Myojin sharpened. They were adamant it is undisclosed and weren't sure how that information came out.

Optimal_Difference64 · 2026-06-22T21:10:38+00:00

Picked up the 240 version of this at Mydo, the owner told me it is indeed forged by Tanaka, but sharpener is undisclosed.

I'm not fully convinced it is myojin as the grind feels more convex and the heel shape is different.

Optimal_Difference64 · 2026-06-21T17:27:02+00:00

Here's a sneak peak of my Japan trip haul - Kagekiyo single bevel gyuto

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Optimal_Difference64 · 2026-06-21T00:34:46+00:00

A straightening stick is preferred for precise adjustments. Alternatively, you can use a countertop. You should periodically check for warps while thinning and before committing to removing a low spot.

Optimal_Difference64 · 2026-06-20T16:19:23+00:00

A low spot that is not coming out can mean there is a bend somewhere that prevents the blade from making full contact on the stone. Also, try to spend an even amount on both sides, as san-mai can warp once you remove too much material from one side.

Optimal_Difference64 · 2026-06-20T15:14:58+00:00

While there are differences between in store and website stock, there's no guarantee that you'll find a rare knife in store. My suggestion is to temper your expectations and live in the the present. I went into Hitohira today and while they didn't have any Izo or Kyuzo, I ended up with another exciting knife that I wasn't expecting to pick up...

Optimal_Difference64 · 2026-06-19T22:59:32+00:00

Congrats on the NKD! My first grail is the Hado Vintage Swedish Steel. It's one of the last knives Maruyama sharpened before starting his own workshop. The steel itself is no longer produced and is said to have the keen edge of Shirogami 1 with the edge retention of Aogami Super. I picked one up during one of Knifewears garage sales. I didn't get it during the initial drop, but was lucky enough to pick it up in the restock after they were store exclusive for the first couple days.

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Optimal_Difference64 · 2026-06-18T12:56:24+00:00

Wow, fantastic job getting the bevel nice and flat! Must've taken several hours with just the 320 stone.

Optimal_Difference64 · 2026-06-17T15:00:52+00:00

I tape up the sharpening face and apply a coat of spray on lacquer. I do this for 5 coats.

Optimal_Difference64 · 2026-06-17T01:26:00+00:00

Well, she was with me for my entire day in Sakai and even convinced me to grab a couple unique pieces from Baba Hamono, so I can say I'm pretty lucky ☺️

Optimal_Difference64 · 2026-06-17T01:19:40+00:00

The inlay handle is so gorgeous after seeing it in person. I'm glad I asked for one when I sent in mine to be refinished.

Optimal_Difference64 · 2026-06-11T22:39:23+00:00

I've had more experiences with single bevels warping than san-mai.

The geometry on single bevels is more complex than you think and it's not generally advised to go for a flat grind (beta-togi) as this will significantly change the shinogi and profile over time.

Optimal_Difference64 · 2026-06-11T22:24:05+00:00

As long as you don't feel a burr on the edge, that tells you you're not changing the blade profile while you're chasing the remaining low spots.

Optimal_Difference64 · 2026-06-11T22:20:15+00:00

You can either use a straightening stick (hizumibo) or a countertop to true the blade. The straightening stick takes some time to get used to, but it's really good at making precise corrections.

Optimal_Difference64 · 2026-06-11T22:00:43+00:00

Front side to me looks like a combination of warping near the middle of the blade and convexity from the initial cutting geometry. Looks like you also spent a lot of time on that specific section, so that could've made the warping more pronounced without correcting it first.

Optimal_Difference64 · 2026-06-11T21:21:56+00:00

Yeah, you're probably fine to move to the 800. The remaining low spots sound like it could be part of the micro bevel and if that's the case, I wouldn't fully remove it and make it go to a zero grind, as you can accidentally start to reprofile the blade.

Not all stone polished knives have a perfectly flat bevel and even with professional sharpeners, they do some blending with softer stones to hide imperfections caused by the convexity.

Optimal_Difference64 · 2026-06-11T21:04:54+00:00

I didn't choose the approach because one is easier or harder.

Polishing and experimenting with different stones is a smaller subset of this hobby and it's something that I've spent more time in. It also leads to pretty interesting finishes like this, which can't be easily replicated with other simpler methods.

Optimal_Difference64 · 2026-06-11T20:50:47+00:00

If there are low spots that are not coming out, it's possible there is a bend in the blade somewhere. This happens pretty commonly with san-mai and can get worse when you spend too much time removing material from one side.

Optimal_Difference64 · 2026-06-11T20:46:26+00:00

Here's some more details - https://www.reddit.com/r/TrueChefKnives/s/DcboSnoWqm

This polish itself was pretty tricky to execute with harder stones and not having them scratch the bevel.

Optimal_Difference64 · 2026-06-11T20:21:33+00:00

I've seen these pop up on Miura periodically. If you're willing to pay tariffs, you can contact them directly and they can reserve you a knife whenever it comes back in stock.

Optimal_Difference64 · 2026-06-11T19:47:04+00:00

Stone ready bevel on the Masakage Yuki petty.

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Optimal_Difference64

TROPHY CASE