★First part　   • 【研ぎ】沼に足を踏み入れた男の包丁研ぎ道具を紹介します-前編-【包丁】【砥...  

What happens if a professional chef sticks to “sharpening”?
A man who became self-taught and professional bought a “microscope” and “angle meter” to learn sharpening by himself. what is that.
Continuing with the first part, take a look at the advanced Onishi kitchen knife sharpening.

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★ Used by chefs ・ Recommended ★
Blade black curtain medium tooth # 1000 http://amzn.to/2Duyhjp
Blade Master Finishing Grind # 5000 http://amzn.to/2DtVQsC
Blade masterpiece finish # 12000 https://amzn.to/2NYG2F3
Face-up diamond whetstone # 180 / # 120 https://amzn.to/33xE2tU
Sharpening stone holder http://amzn.to/2F5akzO
Sharpening book https://amzn.to/2NvJHeb
Microscope https://amzn.to/2X2a1Qy
Angle meter https://amzn.to/2K52c7s
Leather sand https://amzn.to/36M4x0B
Whetstone corrector Aircraft carrier # K0799 (Wheel for universal rework) https://amzn.to/34FP404

★ Yoshitaka Tsukiyama Cutlery Store (Research Series) http://www.tsukiyama.jp/

◆ Recommended YouTube channel for sharpening knives ◆
★ The overwhelming suspicious person's extreme
   / @kiwami-japan  
★ Sharpening and TOGITOGI
   / sharpnertogitogi  
★ KTK
   / @ktk9059  

★ Site that Onishi is referring to
Osaka 酔 Drunk Heart https://suisin.co.jp/
Front board in front of https://temaeitamae.jp/