Hamaguri cut
The Hamaguri cut is a Japanese sharpening technique used to make sharp cutting tools .
Blades that have been ground with this technique are characterized by their sharpness and ease of movement when cutting. They are also durable. The Hamaguri cut is therefore a manufacturing process that is suitable for hair cutting scissors, but z. B. also suitable for kitchen knives.
Grinding technology
With this grinding process, the blade is first given a hollow grind . In the case of scissors, it is curved convexly outwards . For even finer blades, the inside of the scissors can be concave , i.e. curved inwards.
Due to the hollow grind, the cutting edge becomes thinner and thinner and thus sharper in the direction of the cutting edge. The Hamaguri cut is characterized by the different sharpening angles of the cutting edge: The blade is provided with a total of seven sharpening angles of up to ten degrees each, which makes the cutting edges very sharp. Therefore z. B. Hamaguri-cut scissors run smoothly and are also characterized by their edge retention. This blade shape is also suitable for kitchen knives, as its sharpness makes it easy to handle and allows smooth cuts in the typical V shape.
If you look at the blade in profile, you can see that the bend created by the hollow grind and the grinding angle reveal a resemblance to the shape of a clamshell. This association is obvious because Hamaguri is also a clam, more precisely a Japanese clam ( Meretrix lusoria ), which in Japan z. B. is often used for sushi.
literature
- Kōkan Nagayama: The Connoisseur's Book of Japanese Swords. Tokyo, 1995, ISBN 4-7700-2071-6 .
Individual evidence
- ^ Richard Hosking, "A Dictionary of Japanese Food: Ingredients & Culture." Tuttle Publishing, 2003, ISBN 0-8048-2042-2 , p. 49.