I recommend this for that little knife freak in all of us. Hone the blade to a mirror shine with a high grit count waterstone. Then 0.5-1" down from the tip of the knife, run a ceramic steel for 1-1.5 inches to create bigger micro serrations. (This is meant for standard 8" gyutos). That will give you a very useful and pratical blade. I mean you can go even fancier with different angles at different parts of the knife but that's going crazy!
12/7/09 at 8:07pm