Japanese cuisine involves mostly slicing and dicing of fish, seafood and vegetable produce with clean finishes. Japanese knife like the Santoku was developed to cut meat, fish, and vegetable.
Traditionally, Japanese knives are sharpened using several grits of Japanese whetstones. Common used material for traditional knives is medium carbon steel which is usually tempered to hardness of +65HRC. The most common angles for double beveled Japanese knives are 15 and 16 degrees compared to their Western counterparts at 20 to 22.5 degrees.
SURUDOKU is a Japanese knife honing mechanism with 17 degrees angle guide, designed for communal use for chefs in Japanese restaurants.
SURUDOKU is used to hone the tip of Japanese double bevelled knives in-between sharpening with a whetstone. SURUDOKU does not sharpen, sharpening requires the creation of new bevels.
It maintains the overall life in service of Japanese knives in kitchens as only 0.004g +/_ 0.0001 of material is removed from each use.
