Shiro Honyaki Fuguhiki

[Commitment to forged]

In order to extract the great capabilities inherent in the traditional steel, we follow a manufacturing process called "hontanzo" (hand-forging).
By skillfully tempering the steel at low temperatures, our knives showcase exceptional features such as sharpness, flexibility, and uniformity. However, due to the laborious and time-demanding nature of low-temperature forging, we can only produce a limited quantity of knives. Yet, this step greatly influences the performance of our knives, which is why Nenohi Cutlery holds steadfast to low-temperature forging.

[Commitment to quality]

All of Nenohi's Honyaki knives are strictly checked for hardness. We aim to create a manufacturing method that does not rely solely on the intuition of the craftsman, through precise inspection using the latest technology, of steel knives made using traditional manufacturing methods. Further quality improvement and stability are achieved.

[Commitment to hand sharpening]

Nenohi's knives are hand-sharpened by skilled craftsmen. You can experience the best performance of the knife immediately after purchase.
By hand-sharpening all knives, we strictly check whether each individual knives is finished as planned.

[Commitment to precision molding]

Nenohi's Japanese knives are subjected to "precision molding" that can only be done by ace rank craftsmen at the head office factory. The ideal Japanese knife shape is achieved by almost completely eliminating "distortions and unevenness on the flat/back surface" that cannot be corrected by the user in general. (The more accurately the user sharpens, the more the Shinogi line/back side shape is prevented from collapsing.)
In addition, in addition to the same precision polishing of the part that touches the hand when using it, such as the jaw/mine, it has been polished round to achieve a stress-free grip and use.
Konohi's precision molding, which can be called "ultra-precision", enables practical use, which can be said to be the essence of Japanese knives, and this precise shape, which is practical to the limit, further enhances the beauty of the knife.

[Commitment to the handle]

On Nenohi, Japanese knives have an "octagonal pattern". Every time you pick up the knife, you can hold it at the same angle every time.
In the work of "attaching the handle (attaching the handle)", we focus on making the knife balanced in the hand (lightening the tip) and attaching the knife (severely) immediately.
Nenohi understands the importance of this seemingly obvious process and places special emphasis on it. The gap between the knife and the handle is carved from the same material (Magnolia wood for magnolia, ebony wood for ebony) and hammered into the gap so that even the gap between the handle is beautiful and the gap does not widen even after long use. In addition, by soaking hot wax into invisible gaps, it prevents water from entering, prevents the knife from rusting, and extends the life of the handle.

[Commitment to solid composition]

Nenohi's specialties are the sharp, single-ingredient construction of knives called "solids." (solid configuration)
This manufacturing method, which is also called Honyaki or All Steel, is a very difficult manufacturing method when it comes to maximizing the performance of kitchen knives.
It maximizes the performance of steel materials, and is characterized by extremely low distortion and bending of knives during production and use.
This solid configuration realizes the severe kitchen knife performance that Konohito envisions.
This is the pinnacle of kitchen knives that Konohito has reached at the end of repeated research and training.