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Here are some examples of repairs from 2025, including technical descriptions of the work done in each video.
It will be my pleasure to breathe a new life into your damaged knives.
A 165mm single bevel usuba.
A complex case involving various repairs.
- A 3mm chip means grinding away a lot of metal.
- Thinning behind the edge to recreate a slim profile
- Traditional hand polishing to enhance the visual contrast between hard carbon steel and the soft iron cladding.
- The thinning maintains the shinogi line parallel to the cutting edge
- Adding a kasumi (foggy) finish
A 180mm double bevel Takamura gyuto knife made of SG2 powdered steel (HRC 64).
- Thinning behind the edge to recreate a slim profile
-Exposing between 3 and 4mm of core steel.
- Shaping of the tip area to recreate the proportions of the gyuto while maintaining parallel lines between the shinogi and the cutting edge.
- Traditional hand polishing to enhance the visual contrast between the hard carbon steel and soft iron cladding.
- Adding a kasumi (foggy) finish
A 165mm double bevel santoku knife, made of hard stainless steel known as “powdered steel” (HRC 64)
- Repair of a 4mm chip on the edge.
- Thinning to remove metal behind the edge
- Exposing between 3 and 4mm of core steel.
- Shaping the tip area to recreate the proportions of the santoku while maintaining parallel lines between the shinogi and the cutting edge.
- Final polishing done using a belt machine and a soft Scotch-Brite surface.
A 240mm gyuto by Gorobei Ren in #2 Shirogami carbon steel (HRC 64)
- Thinning behind the edge to recreate a slim profile
- Exposing between 3 and 4mm of core steel.
- Recreating a new shinogi line that runs parallel to the cutting edge.
- Traditional hand polishing to enhance the visual contrast between the hard carbon steel and soft iron cladding.
- This type of long chef’s knife takes more time and patience to complete!