Complete guide to sharpening Japanese knives
Keeping your Japanese knives in tip-top shape requires attention and care, and one of the most important aspects is sharpening. Single-bevel knives, such as the Yanagiba , require a special sharpening technique that, if done correctly, will prolong their lifespan and ensure precise cuts.
In this article, we'll teach you how to sharpen a Yanagiba and other comparable Japanese knives like the Santoku or Gyuto , which also require meticulous sharpening. Plus, we've included a video where you can see the process in action for a visual reference. Read on to master the art of sharpening!
Introduction to sharpening single bevel Japanese knives
Japanese knives such as the Yanagiba are single-beveled, meaning that only one side of the blade is sharpened, while the other is flat or slightly concave. This feature distinguishes them from double-bevel knives such as the Santoku or Gyuto and requires a specific sharpening method.
The process we describe here applies perfectly to sharpening Yanagiba and knives like the Santoku, which you can find in our store here .
What do you need to sharpen a Yanagiba or Santoku?
To start, make sure you have the right tools. Here is a basic list of what you need for effective sharpening:
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Low grit sharpening stone (400-800) : For honing and forming the initial edge.
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Medium grit sharpening stone (1000-2000) : For maintaining sharpness and correcting minor imperfections.
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High grit sharpening stone (3000-8000) : For honing the edge to a smooth, precise finish.
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Leather strop (optional) : To finish the process and remove any burrs from the edge.
TIP: After reading the article, you can take a look at this video that explains in detail how to sharpen a Yanagiba, and although other knives such as the Deba and the Usuba are used in the video, the process described is fully applicable to Yanagiba and Santoku knives. We recommend watching it if you want a visual reference.
Step 1: Prepare the knife and sharpening stone
Before you begin, make sure your sharpening stone is completely flat. You can do this by using a diamond plate to flatten the surface of the stone. Good sharpening depends on a flat stone, so don't skip this step.
Place your knife on the stone, making sure that the bevel (the sharp side) is fully in contact with the surface. You don't need to measure the angle, as single-bevel Japanese knives come with a predefined angle that must be respected.
Step 2: Sharpening in segments
Sharpening knives like the Yanagiba is done in segments. Start at the back of the knife and work your way to the tip. It is important to move your fingers in such a way that you maintain even pressure along the entire edge, lifting the knife slightly to follow the natural curvature of the blade.
Tip : If you are sharpening a Santoku or Gyuto, you can follow the same technique, but keep in mind that these knives have a double bevel, so you will need to sharpen both sides.
Step 3: Create the burr
As you sharpen, look for a "burr" to form on the flat side of the knife (the unsharpened side). This indicates that the edge is being properly sharpened. Once you feel the burr all the way around the edge, you're ready to move on to a higher grit stone.
Step 4: Polishing and finishing
Once you've shaped your edge with a low- or medium-grit stone, it's time to hone it. Use a high-grit stone (3000 to 8000) to smooth and hone the edge. The goal here is to remove any imperfections and leave the edge as sharp and precise as possible.
Tip : If you use your knife to cut fish or delicate foods, be sure to hone the edge with a high-grit stone to prevent tearing the food while cutting.
Step 5: Finish with a leather strop
This step is optional but highly recommended, especially if you want to make sure the edge is completely clean and burr-free. Run the knife edge over the leather strop several times to get a perfect finish.
Japanese knife maintenance
Regular care of single-bevel knives is essential. Sharpen your knife periodically, ideally every 1-2 months , depending on the frequency of use. Japanese knives, such as the Yanagiba and Santoku, tend to dull faster than Western knives due to the thinness of their steel, so they require more frequent maintenance.
Conclusion
Sharpening a single-bevel Japanese knife, such as the Yanagiba, or even a double-bevel knife like the Santoku, takes time and patience, but the results are worth it. A sharp knife is not only more effective, it is also safer. With the right sharpening stones and following these steps, you can keep your knives in tip-top shape.
