【KC-759】本匠兼正 HONSHO-KANEMASA E-series 洋出刃 YO-DEBA 240mm
HONSHO-KANEMASA E-series knives have Japanese high carbon steel blades made of SK-95, which provide excellent edge retention, HRC 60-61. The basic and simple shape handles are excellent grip and wear well. Full tang constructions with welded bolster for professional use. Proudly made in Seki city, Japan.
【KC-760】本匠兼正 HONSHO-KANEMASA E-series 洋出刃 YO-DEBA 270mm
HONSHO-KANEMASA E-series knives have Japanese high carbon steel blades made of SK-95, which provide excellent edge retention, HRC 60-61. The basic and simple shape handles are excellent grip and wear well. Full tang constructions with welded bolster for professional use. Proudly made in Seki city, Japan.
【KC-761】本匠兼正 HONSHO-KANEMASA E-series 洋出刃 YO-DEBA 300mm
【Discontinued item】 (end of production) HONSHO-KANEMASA E-series knives have Japanese high carbon steel blades made of SK-95, which provide excellent edge retention, HRC 60-61. The basic and simple shape handles are excellent grip and wear well. Full tang constructions with welded bolster for professional use. Proudly made in Seki city, Japan.
【KC-762】本匠兼正 HONSHO-KANEMASA E-series 三徳 SANTOKU 180mm
HONSHO-KANEMASA E-series knives have Japanese high carbon steel blades made of SK-95, which provide excellent edge retention, HRC 60-61. The basic and simple shape handles are excellent grip and wear well. Full tang constructions with welded bolster for professional use. Proudly made in Seki city, Japan.
【G01】本匠兼正 HONSHO-KANEMASA G-series 柳刃 YANAGIBA 180mm
“柳刃 YANAGIBA” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI”. YANAGIBA has a sharp point long and narrow blade which is thicker and wider than “蛸引 TAKOBIKI”. In Japanese cuisine, it is very important to make a clean cut with one stroke by using long blade knife like YANAGIBA […]
【G02】本匠兼正 HONSHO-KANEMASA G-series 柳刃 YANAGIBA 210mm
“柳刃 YANAGIBA” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI”. YANAGIBA has a sharp point long and narrow blade which is thicker and wider than “蛸引 TAKOBIKI”. In Japanese cuisine, it is very important to make a clean cut with one stroke by using long blade knife like YANAGIBA […]
【G03】本匠兼正 HONSHO-KANEMASA G-series 柳刃 YANAGIBA 240mm
“柳刃 YANAGIBA” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI”. YANAGIBA has a sharp point long and narrow blade which is thicker and wider than “蛸引 TAKOBIKI”. In Japanese cuisine, it is very important to make a clean cut with one stroke by using long blade knife like YANAGIBA […]
【G04】本匠兼正 HONSHO-KANEMASA G-series 柳刃 YANAGIBA 270mm
“柳刃 YANAGIBA” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI”. YANAGIBA has a sharp point long and narrow blade which is thicker and wider than “蛸引 TAKOBIKI”. In Japanese cuisine, it is very important to make a clean cut with one stroke by using long blade knife like YANAGIBA […]
【G05】本匠兼正 HONSHO-KANEMASA G-series 柳刃 YANAGIBA 300mm
“柳刃 YANAGIBA” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI”. YANAGIBA has a sharp point long and narrow blade which is thicker and wider than “蛸引 TAKOBIKI”. In Japanese cuisine, it is very important to make a clean cut with one stroke by using long blade knife like YANAGIBA […]
【G06】本匠兼正 HONSHO-KANEMASA G-series 柳刃 YANAGIBA 330mm
“柳刃 YANAGIBA” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI”. YANAGIBA has a sharp point long and narrow blade which is thicker and wider than “蛸引 TAKOBIKI”. In Japanese cuisine, it is very important to make a clean cut with one stroke by using long blade knife like YANAGIBA […]
【G07】本匠兼正 HONSHO-KANEMASA G-series 柳刃 YANAGIBA 360mm
“柳刃 YANAGIBA” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI”. YANAGIBA has a sharp point long and narrow blade which is thicker and wider than “蛸引 TAKOBIKI”. In Japanese cuisine, it is very important to make a clean cut with one stroke by using long blade knife like YANAGIBA […]
【G08】本匠兼正 HONSHO-KANEMASA G-series 蛸引 TAKOBIKI 180mm
“蛸引 TAKOBIKI” is a kind of Japanese style chef knife which is for slicing “刺身 SASHIMI” thinly. TAKOBIKI has a square tip long and narrow blade which is thinner and narrower than “柳刃 YANAGIBA”. So TAKOBIKI is mostly used for “薄造り USUZUKURI”, slicing SASHIMI with chewy texture thinly such as “タコ TAKO (octopus)”, “フグ FUGU […]
