Did you know that most new kitchen knives aren’t delivered razor-sharp?
This isn’t a flaw—it’s intentional. To protect the blade during shipping, extend its lifespan, and allow users to customize the edge, the angle is deliberately made less acute.
This process is tied to Honbazuke, a finishing method that reveals the knife’s true potential once it is hand-sharpened. Unlike machine sharpening, Honbazuke with whetstones brings out maximum sharpness, control, and the soul of the blade.
In this video, we explain why new knives are not at their sharpest, the reasoning behind this practice, and why Honbazuke sharpening makes all the difference for professional chefs and passionate home cooks.