1. Professional Honbazuke by Sakai Craftsmen
- New knives come with a slightly dulled edge to prevent damage
- Our skilled craftsmen carefully sharpen each knife to its authentic sharpness
- Experience professional-grade cutting performance in your own kitchen
2. Saya(Sheath)
- Receive a complimentary custom-fitted sheath to protect your valuable Japanese knife
- Prevents blade damage during transport and protects against moisture
What is Honbazuke, and why are new knives intentionally dulled?
New kitchen knives often arrive with a less-than-perfect edge, intentionally dulled to prevent damage during shipping and transportation. The blade angle may be deliberately made less acute to enhance durability and prevent quick damage, as overly sharp angles can be fragile. This deliberate dullness also allows for customization and sharpening by the user. Many new knives are finished with machine sharpening, leaving vertical scratches on the blade and resulting in an average level of sharpness compared to those sharpened by hand. This process is called Honbazuke, meaning "to put on a real blade," which involves sharpening the knife to its extreme limit to maximize functionality. Honbazuke enhances sharpness and sustainability, turning the knife into a partner in the pleasure of cooking. This technique has historical significance in Japan, stemming from the tradition of sharpening swords, and is essential for achieving a knife's original sharpness. For optimal results, it's recommended to have kitchen knives honed by a professional sharpener in Sakai, especially for home use, to fully enjoy their sharpness.
What is the purpose of the white Saya(Sheath)? And why is it important when storing knives?
The white sheath serves the purpose of protecting the knife blade during transportation and storage, ensuring its safety and preventing accidental damage. It encapsulates the blade, safeguarding its delicate edge and prolonging its lifespan. Additionally, the sheath minimizes the risk of accidents, making the knife safe for handling. However, it's important to note that storing the knife in its sheath for long periods is not advisable due to the risk of moisture-induced rust. Instead, it's recommended to keep the knife in a well-ventilated area or wrapped in newspaper for extended storage. The sheaths are typically crafted from magnolia wood for its durability and moisture resistance. It's crucial to handle the sheath with care, avoiding contact that may cause damage to the blade. While the sheath is not necessary for prolonged storage, it is an essential accessory for transportation, ensuring the knife remains in optimal condition.
Is there an additional charge for using Honbazuke or the Saya(Sheath)? Or are they provided for free at the time of purchase?
For customers who purchase kitchen knives from KIREAJI, the Honbazuke and saya (sheath) services are provided free of charge. Honbazuke involves reshaping and sharpening new knives to their original sharpness, meticulously performed by a skilled craftsman in Sakai City. Additionally, each knife comes with a complimentary white sheath, which serves to prevent blade damage during transportation and shield it from moisture, thereby preventing rust. These services are included with the purchase of the knife at no extra cost.
