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There is no reason Japanese knives should not be sharpened as knives from any other place.

This misconception may arise from a coating some companies put on their knives (which can be rubbed off), or the fact that top-quality knives are Damask steel. Damask steel is steel that has been folded several times (occasionally several hundred or even several thousand times). If folded enough, this steel essentially does not dull, so there would be no point to sharpening knives of this sort.

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