The special features of a Japanese chisel (“Nomi”):

• The short and thick blade is made from two layers of high-quality laminated steel of different hardness levels:
   • The cutting surface is forged to be very hard and is razor-sharp.
   • The softer part in the handle dampens the blows of the hammer and makes sharpening the chisel easier.

• The back of the blade is hollow ground, which simplifies working and sharpening.
• The handle is made of a robust hardwood (e.g. oak), as Japanese chisels are designed for use in combination with a hammer, traditionally a steel hammer.
• A steel ring at the end of the handle protects the handle and prevents the wood from splitting.

Tips for sharpening a Japanese chisel:

• For sharpening, we recommend a Japanese whetstone with a grit of 1000–3000.
• Grind the bevel at an angle of approximately 23 to 30°. Lightly grind the mirror side to remove irregularities, such as a burr created when grinding the top surface.
• Grinding at the correct angle is made easier with an angle gauge for chisels.