What is "Honbazuke"?
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New Japanese knives are intentionally made at an obtuse angle to prevent chipping. The degree of sharpness varies from manufacturer to manufacturer. Therefore, the sharpness is not so good. The process of sharpening a knife to its original sharpness is called "Togi" or "Hatsuke".
Usually, it is called "Togi" or "Hatsuke", but for new knives, it is often called "Honbazuke" to give more weight to the term.
If you buy a new kitchen knife and have it Honbazuke by the manufacturer, the price will be 10% higher than the list price, regardless of whether it is a Western or Japanese kitchen knife.
There are some knives that are sold with the blade set from the beginning, but they are few and far between.
In addition, some new kitchen knives are labeled "Honbazuke," "Hontogi", or "Tetogi", etc., but in many cases, the label is used as the name of the product, and the blade has not actually been set.
Related websites
KIREAJI: Honbazuke
KIREAJI: Glossary of knife terms (Honbazuke)
Usually, it is called "Togi" or "Hatsuke", but for new knives, it is often called "Honbazuke" to give more weight to the term.
If you buy a new kitchen knife and have it Honbazuke by the manufacturer, the price will be 10% higher than the list price, regardless of whether it is a Western or Japanese kitchen knife.
There are some knives that are sold with the blade set from the beginning, but they are few and far between.
In addition, some new kitchen knives are labeled "Honbazuke," "Hontogi", or "Tetogi", etc., but in many cases, the label is used as the name of the product, and the blade has not actually been set.
Related websites
KIREAJI: Honbazuke
KIREAJI: Glossary of knife terms (Honbazuke)
