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HONMAMON's Vision & Mission

We are from the Banshu region in Hyogo prefecture and provide
high-quality Japanese cutlery to the world.

Our name is HONMAMON, which means genuine, and we would love to
introduce the world to the beauty and craftsmanship of handmade Japanese
cutlery.

Our value is to provide our customers with a new generation of
products while protecting the traditional forging skills honed for generations in the Banshu region.

SPECIAL WRAPPING

In Japan, the crane is considered a “bird of happiness” that can live for a thousand years.

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AZUMASYUSAKU by KOMATSU

ほんまもんについて

Japanese store

Partnership

If you want to become a partner with us, please feel free to contact us by info@honmamon.com.

International Buyers Please Note

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility. 

Please check with your country's customs office to determine what these additional costs will be prior to bidding/buying. 

・We do not mark merchandise values below value or mark items as "gifts" US and International government regulations prohibit such behavior.

If you want more information please go to our shipping page to confirm again.

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Q & A

An amazing value for what you get!

Actual Japanese blue steel for a fraction
Sure the handle wasn’t finished and the bolster isn’t metal but the actual blade full tang is legit Japanese blue powder steel and is a work horse of a blade coming from an executive chef of 10 years, this knife has been wonderful and it gives me a project to finish the finish of the walnut handle as well
Absolutely love it and highly recommend to any chef or home cook looking into Japanese chef knifes for their first chef knife.

anthony moren

Insane edge.

Amazing knife for the price, It's actually my first blue steel knife, My only other knife is a wusthof, took 20 mins to sharpen this baby, and I could cut boneless meat with a single stroke, vegetables effortlessly, and I actually cut the skin above my pointer finger simply by flipping the knife over so I can brush the food off my cutting board without dulling the edge, so definitely be careful. The only one complain I have is that the top part of the steel isn't as rounded off as I would like, so I hurts after prepping for 2 hours with a pinch grip, but a good 5 mins with some 800/4000/16000 sandpaper solves that issue, the other thing I have issue with is the patina, and holy mama mia that reaction is super quick, you'll start seeing yellow looking stains while cutting so keep a towel handy but since this is my first blue steel japan knife, I could just be overreacting.

Po hau

This knife is sharp

I am no expert in this area and I've never owned any gyuto knife or anything fancy. Most knives I've owned was bought from wal mart or target but they get dull quickly and don't cut veggies well, even with sharpening kit. This time, I've decided to splurge on this one and ordered whetstone sharpening as well. Even without doing any sharpening, it is already super sharp right out of the box and had no trouble chopping onion, peppers, and garlics with ease, like cutting through the air. Going from walmart bought knife to this one is massive difference. It makes my cooking experience more pleasant and easier.

Joshua H. Clegg

The sexiest ugly knife in existence.

Definitely not perfect, but all things considered it is a fantastic bargain. Sharpness out of the box was okay, and after 15 minutes of honing, the edge was impeccable.
The overall grind is good, the knife has a thick spine which gives more momentum when chopping. Tge taper towards the tip on mine was a little rough, definitely noticeable when attempting tasks with a higher degree of finesse.
Not the prettiest or most refined product, but definitely my go-to heater for hacking through cambro after cambro of mierpoix.

Stephanie P.