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cutting edge
then you have been skipping the final stage in the sharpening process and while you could stop at the sharpening stone level (#800-#3000) a polishing stone will almost certainly elevate your knives cutting capability to a professional level
The profile also has a substantial height to it
The blade is thin behind the edge (0
The “S” grind works improve food release
Gyuto 250mm 1.2562 Kasumi San Mai "The Beast" Steak Knife cutting edgeThis is an absolute beast of a blade, 250mm by 65mm. Workhorse, workhorse, workhorse! At the centre, a rock solid core of 1. 2562 carbon steel hardened to 64HRC. A beautiful steel with great edge retention, sharpen ability, and a stunningly sharp and bighting edge. The photos dont really do it justice, Tomislav gives his knives one of the most comfortable and elegantly facetted handles around and although it may not look like it, the stepped integral
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