Professional sharpener explains the features of single-edged Japanese kitchen knives

De-ba knives, sashimi knives... What is the difference between single-edged Japanese kitchen knives and double-edged Western kitchen knives? Yasuhiko Hayashi, a kitchen knife master at Kaijirushi, a knife manufacturer established 114 years ago, explained their characteristics, types, steel materials, what to prepare for sharpening, and what kind of whetstone to choose.
Sharpening Japanese knives takes more time than sharpening Western knives. We also give you some tips and preliminary knowledge about it, so please watch this "Preparation" section to confirm it before you watch "How to Sharpen and Sharpen Japanese Kitchen Knives ( • 【和包丁を研ぐ・研ぎ方編】本格技をプロが直伝... )". This is a must-see for efficient sharpening without unnecessary detours.