Tetogi-Honbaduke Series
These are especially sharp Japanese knives, using core blade white-2 steel from Yasuki, which is reputed to be the top grade of steel for knives. Also, the greatest feature of this knife is that Honbaduke (Sharpening) are conducted at knife.
Honbatsuke means sharpening or finishing the edge.
The knife condition at the time of delivery to knife retailers has only Koba (secondary bevel) In Sakai City, sharpeners deliver blades that have only Koba to wholesalers. Knives are enough sharp at this condition, but after we conduct Honbaduke which removes Koba (secondary bevel) to make the edge sharper, knives can be sharper and sharp for longer time.
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Tessa knife for sashimi 300 mm blade - right hand
- In stock
From €550.00Tessa japanese knife for sashimi right hand
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Syubu knife for sashimi 360 mm blade - right hand
- In stock
From €750.00Syubu japanese knife for sashimi right hand.
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Syubu knife for sashimi 300 mm blade - right hand
- In stock
From €500.00Syubu japanese knife for sashimi right hand
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Syubu knife for sashimi 330 mm blade - right hand
- In stock
From €600.00Syubu japanese knife for sashimi right hand
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Tessa knife for sashimi 270 mm blade - right hand
- Available soon
From €500.00Tessa japanese knife for sashimi right hand
excluding specials
