Learn How to Sharpen: Episode 5 - Yanagi Basics 

Thanks to Mr Shugai, I have been able to put a decent edge on my Knives, RIP 🙏

The main reason why you do not want to do the uraoshi like that is because that causes the concave back of the knife or the "ura" to disappear. Also, if your stone is not completely flat, those imperfections will transfer to the knife quicker this way. You always want to make sure you do the "uraoshi" holding the knife perpendicular to the stone.

What a great honor to watch a true master giving lessons! Thank you sir.

Thanks for this very helpful and information loaded vid :) I'm still learning freehand sharpening and your advices about presure, angle, strokes etc. are just great! This was finally a proper sharpening guide here on YT...

My Japanese is very rough as I haven't spoken it in 55 years, but it was a joy to learn the sharpening technique and try to understand a few words. Thanks!

If the sound wasn’t recorded with a potato, this would be an excellent asmr video. People softly speaking instructions I am very interested in always gives me the tingles.

Check out our latest sharpening video (episode #9). We have incorporated more closeups in that video and in our future ones.

Good educational video thank u for sharing...

This same method is used in sharpening longswords, greatswords, katanas, odachis, mao daos, and etc.

Hi Mr. Sugai, I admire the passion and the sincеrity with which you present your skills. The demonstration is excellent- detailed and usefull. Thank you for sharing this precious knowledge! Kansha! 感謝 Would you please advise whether some of the sharpening techniques in your videos might be used for sharpening an european razor blade? Cheers, Bobi

Please upload the advanced technique! im dying to learn more

This feels like I learn something that would take some aprentice 10 years to be able to hear

So cute guy!

Thanks Ivan! More is on the way.

Nice 👍

Thanks for that. I wish you had more closeups of the knife when he is working on it.

will check. Thanks.

I think Korin should make a manual/dvd/bluray combo with specifics, angles, and diagrams.

Can you make a video about sharpening a sakimaru takohiki knife ?

Excellent! However, as I understand it the uraoshi is only found on certain knives likek the Yanagi and certain Deba knives. So do we ignore this technique about the uroashi for gyuto and petty kniees etc. ?? Looking forward to more of your excellent videos. I will be placing an order after you get back in later this February. Thanks, Dan

Arigato sensei san.

How often should i sharpen a yanagiba knife? After each use? Once a month? Daily?

Great video and very detailed info.Is it true that sharpening on wet stones takes aproximately 20 min for each grit?How much longer the knife stays sharp-assuming I use stainless steel blade and only for fillet cuts-?

How remove small cheap from wet stone

Drinking game: take a shot every time he puts the blade down on the floor and a small sip whenever he changes the stone in front of him

Thank you very much for sharing your knowledge. Could you please tell me how to check if your whet stone is evenly flat?

So I have a single bevel sashimi knife, so where does the angle go to sharpen, I know it should be 10-15 degrees, but do I keep the non bevel side flat to the stone and the bevel side at 15 to sharpen then remove the burr by putting the non bevel side flat to the stone and moving it across the stone to remove the burr?

Someone has sharpening my single edge knife, but he has sharpen an angle on the flat side of the knife. Can this be fixed? Or do I have a dubbele edge knife for life now?

I am impressed. Why do some people use more than 2 stones? Is that to make it a mirror finish after taking off the Kurouchi?

I have only used one sharpening steel on one knife for 30 years, still razor-sharp and I have never used a stone. Original edge is still visible towards the handle and almost no difference between that and the rest of the blade it is hardly worn down.

I think I’ve clogged up my oilstone by using oil and then water ...what should I do please?

i believe I have put a second bevel on to my yanagi and have just purchased a rough stone to fix it, as mentioned in the video. Any special instructions, or do I just sharpen it normally?

Mr. Sugai, when you are doing the uroashi process, is the back of your blade lifted to a certain angle. I can't tell from the video.

@2:55- Please explain how to use the shinogi to find the correct angle- What does this mean? thank you

Would a starter stone set of 2000grit and 8000 grit be a good set for someone that want to keep his yanagiba sharp, or is the jump in grit to big?

how important is it to make sure that the stone is flat for sharpening a yanagiba?

Can anyone help me here? I'm doing the same step and having the same basic There are two things what happen to me knives 1. They are super sharp at the end of the process. My cutting test shows no imperfections. 6000 grit / 8000 grit 2. Knives feel dull near the polish not as sharp when I stop at 2000 grit stone. In the end when my knives feel sharp does everything good but when I start cutting ingredients after few slices my knives dulls really quickly. When I cut sushi (maki) it dulls even faster.. Anyone know why? Its sooo frustrating. And I'm so scared when I'm doing my uraoshi on the back the concave is fading away. How can I fix that?

Hello, i would like to know in which grit Mr. Sugai use to sharp the Yanagi on the finishing stone?

Hello Friend .....- because it does not speak where to buy Stones to Sharpen and the Town or Province where the Company sells. The Míster Master Knife Sharpener, Granada, Spain

Im about to try out and sharpening my yanagi (first time sharpening a single bevel knife) and i've been researching some. And ive found 2 style, the first one is the complicated on where you first grind the shinogi line to push it up a little bit to the spine, then they sharpen the edge, creating a tiny arcing bevel between the shinogi line and the edge. Then there is your style. where you dont seem to bother with the shinogi line and simple make a straight bevel between the shinogi line and the edge... both style do the Uraoshi in the same way. Im having a difficult af time to do the first style where i cant find the "right" angle to only hit the shinogi line without touching the edge and you know not fucking up the knife. Is there a big difference between the two style?

2:29 Why is that? I see that other people have commented on this as well but you never answer this. Why is that?

hi someone can to tell me : what kind of stone do you recommend for VG-10 Semi-Stainless Steel? it's very hard to make sharp this steel because it's a rigid steel thanks

that's a lovely accent, new jersey?

If you sharpen your Knife perfectly, will the stone stay flat?

correction, that's 2:22, not 3:15

what is the finishing stone grit?

3:15 I want to know the many reasons!

arigato

砥石の平面がゆがんだまま裏をやるのは。。？？