Category: 包丁
The 12-degree Honbazuke edge on these knives is absurdly sharp—first slice through a thick ribeye was effortless. The green handles also add a nice pop of color against the Damascus steel pattern.
Used them for a Sunday roast and was amazed how effortlessly they sliced through medium-rare beef. The 12° Honbazuke edge is genuinely razor-sharp right out of the box.
The 12° Honbazuke edge on these knives is incredibly sharp — it sliced through a thick ribeye like butter on the first try. The green handles are a nice pop of color on the table, and they feel solid in the hand.
