• Honbazuke

  • The knife isn't quite finished yet!

    New knives don't arrive with a perfect edge to prevent damage during shipping, as the blade angle is deliberately not too acute. This page provides a detailed explanation of Honbazuke.

1. New Kitchen Knives Are Actually not Very Sharp.

  • Did you all know this?

    The reasons are,

    • To avoid damaging the blade during shipping and transportation, the edge may be dulled.
    • To make the edge last longer, the blade angle may be made less acute.
    • If the blade angle is too sharp, it can quickly become damaged, even when the knife is new, so the angle may be made less acute.
    • To allow for customization and sharpening by the user, the blade may intentionally be made less acute.

    What's noteworthy is that many new knives are finished with machine sharpening. As a result, while the knives won't become completely dull, they may not be as sharp as those sharpened by hand using sharpening stones.

  • 1-1. An example of a new knife sharpened only by machines

    1. It's a brand new knife that I just bought.
    Most new knives have only the blade edge sharpened by machines. I believe over 90% of the knives sold are finished with machine sharpening.

  • 1-2. When zoomed in, it looks like this.

    Only the tip of the blade has sharpening marks in a vertical line.
    Since the machine's grinding stone rotates vertically, it leaves vertical scratches on the blade.

  • 1-3. This makes it quite clear.

    By the way, the sharpness of this knife is average. It's not completely dull, but compared to a knife sharpened with a finishing stone, its sharpness might not be considered particularly good.

The photos of the knife are taken from the following website.
新品の包丁がいまいち切れない？ 本刃付けとは？ | HATOGI屋（ハトギヤ） (hatogiya.com)

2. Definition of Honbazuke

Literally, Honbazuke means "to put on a real blade." Here, "real" refers to sharpening the blade of a kitchen knife to the extreme limit to maximize its functionality.

3. Purpose and Effects of Honbazuke

Why is Honbazuke so important? The answer lies in the two main effects achieved by Honbazuke: "improved sharpness" and "sustainability." Just as a professional chef selects the best ingredients, an important factor determining the quality of a dish is the quality of the tools used.The process of sharpening a knife is a kind of dialogue between the knife and the user. The sharpener uses the whetstone to breathe new life into the knife, paying close attention to the knife's material, shape, and the user's needs. Through this delicate process, the knife is transformed from a simple cutting tool to a partner in the pleasure of cooking.

samurai

4. Historical Background

For hundreds of years in Japan, great importance has been placed on sharpening cutlery, dating back to the days when samurai regarded their swords as their most trusted weapons. Hon-ha-azuke is a technique that has been developed and refined since those times. The craftsmen infuse each stroke of the blade with their spirit, sharpening it as if they were sharpening their own lives. This spirit has been passed down to modern knife making.

  • 5. What Exactly Does Honbazuke Do?

  • Japanese knives sold generally, whether for home or professional use, have the shape depicted by the black line in the figure.
    (For the sake of clarity, the figure has been exaggerated considerably.)

  • A kitchen knife in this state retains the same shape as it had when it left the factory. Even if you use a new knife in this condition, you will not be able to achieve the knife's original sharpness.

    In order to achieve the original knife's sharpness, it is necessary to remove the extra gray parts shown in the figure.



    This process is called Honbazuke.

    If this process is not done properly, even a good knife will not reach its full potential. However, in reality, completing this process perfectly can be difficult and time-consuming, so even chefs often leave it to us initially. We recommend having your kitchen knives honed by a professional sharpener in Sakai, especially if you use them at home, so you can fully enjoy their sharpness.

This process is called Honbazuke.

If this process is not done properly, even a good knife will not reach its full potential. However, in reality, completing this process perfectly can be difficult and time-consuming, so even chefs often leave it to us initially. We recommend having your kitchen knives honed by a professional sharpener in Sakai, especially if you use them at home, so you can fully enjoy their sharpness.

  • 6. Honbazuke Free of Charge

  • Is your Japanese knife with Honbazuke?
    Is the Japanese knife you are considering purchasing with Honbazuke? Are the staff at the store where you plan to buy it aware of the Honbazuke process?
Honbazuke

At KIREAJI, we offer customers the opportunity to have their knives with Honbazuke for free by skilled artisans at the Shiroyama Knife Workshop in Sakai City.

  • If you order a kitchen knife and wish to have Honbazuke, we offer it free of charge.
  • If you wish to have Honbazuke when purchasing a knife, please select "Honbazuke: Yes" when ordering the product.

Honbazuke for Single-Edged and Double-Edged Knives at KIREAJI

  • At KIREAJI, we apply Honbazuke for both single-edged and double-edged knives. Since the structure of single-edged and double-edged knives differs, the Honbazuke methods also vary.

  • Honbazuke of Single-Edged Knives

    For single-edged knives, to make it easier to sharpen the blade on the whetstone, we perform a flat grind on the cutting edge using a coarse whetstone. Additionally, this flat grind allows us to make the edge as sharp as possible. As a result, the cutting performance improves significantly. We also apply a secondary bevel, but it is so fine that it's often invisible to the eye—an extremely small bevel (called "Itoha").

  • Honbazuke of Double-Edged Knives

    For double-edged knives, we only sharpen the cutting edge. To enhance cutting performance, we sharpen it at an even sharper angle than before. This allows for better penetration into the food, enabling cuts with less force.

7. Common Questions about Honbazuke

Knife_forging_process

What does "Honbazuke" mean?

Honbazuke is a sharpening method that maximizes the sharpness of the knife.

Features include:.
New knives are usually blunt angled to avoid damage in transit, increase durability, and facilitate user customization.
In the Honbazuke process, a knife is manually sharpened to a sharp angle by a craftsman to maximize sharpness.

Honbazuke is a specialized sharpening technique that maximizes the knife's performance.

Why can't I cut my knife even though I just bought it?

New knives are usually blunt angled to avoid damage in transit, increase durability, and facilitate user customization.

What should I do when I use a new knife for the first time?

When using a new knife for the first time, it is advisable to do the following

1. Check the knife's blade attachment.

  • New kitchen knives are usually blunt-edged to balance sharpness and resistance to chipping.
  • To maximize the sharpness of the knife, it is necessary to have the knife edged by a craftsman.

2. Sharpen by yourself if necessary.

  • If you are not accustomed to sharpening knives, it may be counterproductive to sharpen them yourself from the beginning.
  • We recommend that you have your knives professionally edged by a knife store.

How often should I replace my kitchen knife?

The need to replace a kitchen knife varies depending on how frequently it's used and how it's maintained. There's no immediate need to buy a new one just because it has become dull. By sharpening it correctly, you can restore its sharpness. Therefore, with proper care, a kitchen knife can be used for a long time.

Technical Explanation of Aike in Japanese Traditional Knives

In traditional Japanese knives, "Aike" is a unique phenomenon that can significantly impact the blade's quality. Are the staff at the store you're considering aware of Aike? Many shops sell knives without completing the final sharpening process, leading customers to unknowingly purchase knives with Aike. This page delves into Aike's technical aspects and why it matters for your knife selection.

Aike

The Origin of Craftsmanship

  • There are over 30 steps just in the sharpening process. It’s because we attend to every detail without compromise that we achieve the finest edge.

  • Sharpening isn’t just about making the blade sharp. The way we sharpen is like breathing life into each knife. With over 30 steps in the process, each one has its purpose. If we cut corners, the blade loses its edge and its durability declines. That’s why, no matter how small the detail, we finish each step with the utmost care. This dedication to detail is what creates the ultimate edge, allowing our customers to truly experience genuine sharpness when they hold it in their hands.

KIREAJI's Three Promises to You

  • Japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • after_service

    3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.