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Kitchen Knives
本匠兼正 HONSHO-KANEMASA G-series

High grade Japanese style Kitchen knives for professional use. Its blade cutting edge core is made of Hitachi White steel #3 forged and welded with a soft iron for high cutting performance and longer edge retention. The traditional D or O shaped Magnolia wooden handle with water buffalo horn bolster. This 本匠兼正 HONSHO-KANEMASA G-series knives are made by skillful traditional craftmen in 堺市 SAKAI city. (Because the blades of these knives are handmade, dimensions (overall length, length, and thickness) and weight may be slightly different. The actual product may differ slightly from the description here. Due to woods and buffalo horns used for handles are natural materials, there are individual differences in color, pattern, texture, etc. The actual product may look different from the image shown here. Thank you for your understanding in advance.)

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【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 […]

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【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 […]

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【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 […]

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【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 […]

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【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 […]

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【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 […]

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【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 […]

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【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 […]

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【G09】本匠兼正 HONSHO-KANEMASA G-series 蛸引 TAKOBIKI 210mm

“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 […]

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【G10】本匠兼正 HONSHO-KANEMASA G-series 蛸引 TAKOBIKI 240mm

“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 […]

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【G11】本匠兼正 HONSHO-KANEMASA G-series 蛸引 TAKOBIKI 270mm

“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 […]

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【G12】本匠兼正 HONSHO-KANEMASA G-series 蛸引 TAKOBIKI 300mm

“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 […]

Kanetsune Seki
Kanetsune Seki

Kitasho Co., Ltd. was established in Seki City, Japan in 1964. Going back to the past, our ancestors were carrying on making cutlery and wholesaling since 1930. Seki city is located in the middle of Japan, where has been called “The City of Cutlery” in Japan and also overseas.

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