Beginners can accept that the hardness of the knife is 57-61, which is easy to sharpen and easy to use. It is also convenient to use the sharpening stick (only suitable for Western-style knives). Grinding with a high-hardness knife will only make you sharper and more airy.

Types of knife steel that can be used

[OFF-8,AUS-10,440 steel, special stainless steel,VG10, Ginsan-ko Steel, these are steels that will not rust]High-carbon steel{rust} (These are the range of western sushi knife steel that beginners can use) [AUS-8,AUS-10,440 steel, Special stainless steel,Ginsan-ko Steel, These are steels that will not rust] [White steelHongasumi, Oil quenching blue steel These are rusty steel] (These are the range of traditional sushi knife steel that beginners can use) Beginners choose the direction of the whetstone, the first piece of initial grinding is optional800or1000MeshWhetstone, The second piece is optional3000Or 4000 mesh polishing whetstone (the function of the polishing stone is to refine the rough scratches of the first whetstone, make the blade sharper and reduce the cutting resistance)CHITOSE sharpening stone)