Soshui Takeda is one of the many highly regarded smiths from Japan and his knives are considered a must have for both the culinary and knife collecting enthusiast. The scandi type edges on his knives often prove a challenge for the end user to maintain, but we specialize in maintaining the original scandi grind, or transforming the scandi into more traditional primary/secondary edge geometry which decreases wedging.
Please let us know in the order comments what you would like to be done with your knife. If the original scandi edge has been sharpened to oblivion we will recommend removing it and establishing the more traditional edge geometry.
If the original scandi is in good shape it will be sharpened freehand on stones up to 8k. The use of a small microbevel will be determined on the geometry and straightness of the edge. If removing the scandi, it will be done on a grinder to thin, with final primary edge done freehand on stones. Please watch the video below to see Ryan talk about and perform a proper thinning. He has done this countless times so your blade is in good hands.
