Otsuki Hamono Kaki-bocho 80mm Aogami #2

It's a trap for young players. In the Japanese language kaki is persimmon, and kaki is oyster. You mean kaki? No, kaki. Get your pronunciation right and practice your body language.

Anyway, persimmons. What could be better than a nice ripe persimmon? A nice ripe persimmon with a persimmon knife! Okay, you could cut any fruit (but not oysters) with this kaki-bocho, but why would you want to? Persimmons are really all we need. Gobble them up, gobble them down, peel them, slice them, no more frowns. The year's best harvest. Share them around!

Deeper study: it's time to consider the hoshi-gaki, a variety of persimmons that is astringent and not very nice to eat off the tree. Instead, they are peeled, rubbed with some liquor, stems are cut to a hanging length and strung up under the eaves to dry. When ready... They. Are. Amazing. And when you want to prepare tens or even hundreds of kaki (tree gesture with hands) with just one knife, a kaki-bocho is just what you need.