Yanagiba, deba, usuba — and the sharpening skills that make them sing.

Because single-bevel knives are the next real step in skill, and the sharpening you learn for them will change every edge in your kitchen.

By the end

You will be able to choose, use, sharpen, and repair traditional single-bevel knives, and assemble a multi-knife kit that fits how you actually cook.

Who this is for

Anyone who already owns and maintains a Japanese knife and wants to go deeper into traditional single-bevel blades, regional blacksmiths, and advanced sharpening.