How to Sharpening

How to Sharpen a Japanese Wa Gyuto Santoku Knife on a Wet Stone by Shokei Funaki
The Japanese knife has a Shinogi part provides to be easily sharpened when it is burnished on a whetstone since it’s already slightly angled. All you need is to simply put Shinogi on a whetstone, no need to keep a certain angle of the blade to re-sharpen it.