Some customers have asked so far,
“Just wondering what angle I should sharpen the knives I bought at?”
The sharpening angle depends on the intended use,of course.
Generally speaking, approx. 10 degrees between the surface of the blade and whetstone would be recommended if you cut only soft things.
12~15 degrees would be recommended if you cut some hard materials.
**This is just for double-edged blades.
Please refer to the attached picture.
Sharpening guides will help you effectively and easily,
Does that answer you rightly?
If you have any question, please feel free to contact us.
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN