Sharpening a Japanese chef knife is a delicate and rewarding process that, when done correctly, will significantly enhance your cooking experience. Whether you are working with a single-beveled Yanagiba or a versatile Gyuto, mastering the art of sharpening will ensure that your knives remain in peak condition for years to come. Practice these techniques regularly, and you will soon be able to achieve an edge that performs with the precision and sharpness that Japanese knives are famous for.