Cue Tip Hirano, 4-layers, made in Japan
8,99 €
Prices incl. VAT plus shipping costs
8,99 €
Prices incl. VAT plus shipping costs
Cue Tip Hirano, 4-layers, made in Japan
Price per piece!
Katsuki Hirano, the President of Classic Products, has applied his extraordinary inventiveness to developing the world’s fines billiards products. In 2009 he introduced the high-performance tip, the Hirano.
The Hirano tip has an exclusive internal structure based on that of the Kantana, or Japanese sword, considered one of the fines swords in history. The Kantana is made by layering hard steel with soft iron. This layering process produces a blade that is flexible, robust, and keeps a tremendous edge. Similarly, the Hirano tip, the outer layers are pressed hard while the inner layers remain soft. The result is a tip that is both remarkably distinctive and uniquely elastic.
Because of its many outstanding characteristics, the Hirano tip has received high ratings from professional billiards Players around the world. Katsuki Hirano set up the production line and launched sales in the summer of 2010. The Hirano tip is currently the highest-quality tip available, and it is expected to dominate the global market.
Use this innovative tip today and have a completely new, exciting billiards experience with Hirano in the future.
S – SOFT
The feel upon impact is “sticky” with a soft sound. The catch to the ball is excellent. When the tip is new, the shape may change very slightly during the first hour of play. Simply reshape the tip according to your preference.
M – MEDIUM
This tip offers a solid yet elastic feel, neither too soft nor to hard. Initially, the feel upon impact is slightly stiff, but the tip will soften with play to provide the optimal feel. This versatile tip is appropriate for every type of player.
H – HARD
This tip uses only the hardest leather pressed to the maximum tightness. Despite its firm exterior, this tip keeps its internal elasticity, so that even if the player hits the ball hard, the tip retains its distinctive feel.
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