How to Sharpening
How to Sharpen a Japanese Wa Gyuto, Santoku Knife on a Whet 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. Note: Not recommend to whet a core Japanese steel by machine belt grinder.