kitchen knives. CROMOVA 18 stainless steel and hardened around 56-58HRC. One thing I like about Japanese knives, is that they try to keep hardness high compared to their European and American counterparts. Of course customs don't count. There's few specific reasons for that, but not relevant to this macro photos anyway. 58HRC is ok, but 56HRC is quite low for a Japanese kitchen knife that's considered hi end. That's my humble opinion. Other Japanese makers spec kitchen knives 59-60HRC or even higher. Tojiro for example does 62 HRC. So, as I have already stated I prefer rough edges on kitchen knives, save for Santoku that is used mainly for push cutting. Obviously utility knife does a lot of slicing. So the standard recipe for sharpening GS-1 is mousepad/sandpaper. And the grit of the sandpaper is as usual 600. Used for routine maintenance and touchups. Once in a while when the blade gets seriously dull (although I never let it to get real dull) I start with 220, then 400. For a while I've experimented with 220 grit edge only, but eventually decided that 600 was the best choice at least for my uses. Not too smooth, but not too rough either, and sharp enough. Very low grit doesn't produce high sharpness levels in other words.
Coarse Edges On Various Knives
So, the edge looks satin finish, and to unarmed eye it looks like this. Now for the "armed" eye the picture is different :) On the first picture you can see the mid section of the blade. At 32x magnification you can clearly see rough edge, nice dent to the left side, pores formed from frequent sharpening at the edge base and other interesting details. On the second picture the you see the same edge, but closer to the tip. Lighting was different, so colors are slightly off, but still the same blade, same edge, same 32x magnification. Satin finished blade looks quite textured, and not as smooth as other satin finished blades you've seen on other pages in this section. Although it's very smooth visually and to touch.