u/KruserZ

So this is my Miyabi 5000MCD kiritsuke, which is my most expensive knife from my collection, so i im a little hesitant to do anything different with it sharpening wise before i know if its the right decisions.

As of now ive just imitated the angle from the factory, its still sharp, dont get me wrong, but im wondering if im leaving sharpeness on the table by not sharpening at a lower angle.

So whats your advice?