/ck/ - Food & Cooking

>>17409259
That knife is a single bevel laminate knife. Second from the left is the cross section of the blade. Mild steel is forge welded onto a piece of high carbon steel and that curvature is evenly ground on the backside of the blade. By hand with a huge grindstone wheel. Takes a lot of skill to create an even grind on the backside.

If you notice on the top of the blade the line at the beginning of the bevel. That is also ground in completely freehand on the same grindstone wheel.

It takes a lot of skill to create an even shinogi line that matches the curvature of the blade and remains sharp and crisp.