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Urasuki grind questions

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I have been trying my hand at making a few yanagibas and usubas lately. I have been using a 72" radius platen for a while, however I am not getting the finish i am wanting on the urasuki. The hollow i am getting does not look like it is deep enough. I am wondering if going to a 48" or 36" would be more of the traditional depth. Are there any of you out there that have been grinding knives like these? I have done a few and they have turned out good but they are not quite there yet.

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