Rounded bevel fixed to 26deg, perfectly flat and polished with Okudo Suita. Uraoshi (back flattening) is done as well. Handle polished and oiled. The hoop lowered. The hoop has a bit of scratches, but apart from that this chisel is basically brand new.

The steel is quite well forged White Steel #2 (quite hard but not impossibly as hard as White Steel #1) a high quality Japanese pure carbon steel that yields highly keen edge, and it is easier to sharpen compared to Aogami alloy steel (Blue Steel). It is relatively easy to sharpen and should sharpen to a very sharp edge. Suited for up to hard woods but not for hardest. If you use hardest timbres please ask me for an alloy chisels.

Please never use grinders to sharpen them. It will easily over-temper the steel and make it soft. Always use water stones, and better if you hand sharpen them. If you don't have a good rough grit stone you will have a hard time sharpening them in the begining. It is "easy to sharpen" in "Japanese" standard! Much harder than any European chisels. It should be around 64 HRC from what I felt when sharpening my chisel.

The Handle material is Japanese Red Oak. sands to a nice sheen. The style of handle attatchment is more expensive style where the ferrule and the neck is not ground together. This way of handle attatchment requires more effort because the blacksmith must adjust the neck size to the ferrule's radius.

Kuroura (blackback). Sign of quality tool.

Rounded bevel fixed, and polished with my best Okudo Suita.

Uraoshi done.