【KC-756】本匠兼正 HONSHO-KANEMASA E-series 筋引 SUJIHIKI 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-757】本匠兼正 HONSHO-KANEMASA E-series 筋引 SUJIHIKI 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-758】本匠兼正 HONSHO-KANEMASA E-series 洋出刃 YO-DEBA 210mm
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-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 […]
