What Is “Honbazuke”?
Why Doesn't a Brand-New Japanese Knife Feel Razor-Sharp?
If you’ve ever purchased a high-end Japanese knife and found it wasn’t quite as sharp as you expected, you’re not alone.
But there’s a reason behind this—and it’s not a defect.
Many Japanese knives are intentionally shipped without a perfectly honed edge. There are two important reasons for this:
・To prevent damage during international shipping
・Because in Japanese craftsmanship, a knife is meant to be finished and refined by the user over time
What Is Honbazuke?
“Honbazuke” refers to the final sharpening process applied by hand to bring a knife to its ideal edge.
It’s more than just sharpening—it’s a careful adjustment that unlocks the knife’s full potential and makes it ready for serious use.
While general factory sharpening is common, Honbazuke is a distinct, practical finishing process often performed on brand-new knives when users want to begin using them right away.
Are Most Knives Sold with Honbazuke Applied?
Surprisingly, the answer is no.
Most new Japanese knives on the market do not come with Honbazuke applied. They are shipped in a semi-finished state to be refined later by the user.
Some knives are labeled “Honbazuke,” “Hontogi,” or “Tetogi,” but these terms are often used as product names rather than accurate descriptions of the sharpening process. In many cases, the blade has not actually been hand-sharpened.
At KIREAJI, We Offer Honbazuke Free of Charge (Upon Request)
To help customers feel confident from day one, KIREAJI offers a free Honbazuke service upon request with any new knife purchase.
This Honbazuke is performed by hand by dedicated craftsmen at the Shiroyama Knife Workshop in Sakai, and is designed to create a practical, well-balanced starting edge. It is not a fully polished artisan-level sharpening, but rather a comfortable first step toward making the knife your own.
We believe in empowering you to develop your edge over time, adjusting it to your preferred sharpness, technique, and cuisine.
A Japanese Knife Is a Tool You Grow With
In Japanese culinary culture, a knife is not just a tool—it is a reflection of its user.
As you sharpen, care for, and use your knife, it gradually becomes more personal, more responsive, more “yours.”
This philosophy values not only function but also the experience of growth and connection between the chef and their tools.
In Closing: A Ritual That Makes the Knife Truly Yours
Honbazuke is not just about making a knife sharper—it’s about preparing it to become part of your hand, your craft, your rhythm in the kitchen.
Adding this simple yet meaningful step at the beginning gives you a solid, confident start—and from there, you shape the knife into something truly unique.
A Japanese knife becomes more than a cutting tool—it becomes your partner.
And Honbazuke is the quiet ritual that starts that relationship.
