Thread: Knife re-edging

Is it worth it? Those are some brutal chips. I would expect your friend was not using it as it was intended.
That single edge grind grind is traditional Japanese with 3 distinct sections (Shinogi, Urasuki and Uraoshi so Uncle Google tells me). To work one edge would require the rest be moved as well. I would doubt any local knife service would be able to help (properly).
The Anatomy of The Japanese Single-Bevel Knife