Masamoto Sohonten Kasumi White 2 Series Deba 210 mm KK2021

Masamoto Sohonten Kasumi White 2 Series Deba 210 mm KK2021The Masamoto Shiro ko Kasumi: Forged with Hitachi Shiro ko (White 2) steel and iron clad. With only carbon added, the white steel is the most pure form of steel allowing extreme sharpness yet very easy to sharpen. The KK line suits users with limited budget but still wanted the same cutting performance as the KS line, they are also great for beginners wanting to try out the traditional Japanese single bevel knives. Masamoto Sohonten, the undisputed

loved by many professionals who mainly use carbon knives

This video below shows how the Kishu Binchotan is made

Further reading:

It will be introduced with two versions

Kataoka Hamano is a professional kitchen knife maker based in Tsubame

Now the beauty of sanmai construction kicks in

The Tanaka R2 Ironwood Sujihiki 210mm is a double-bevel Japanese slicer featuring SG2 powdered stainless steel and a desert ironwood handle

I just can’t afford to not offer his work to you :D

but a much better overall finished Tanaka

The combination of traditional Usuba profile

I saw many unique knives

This is the pro version that can deal with a bigger cabbage and cuts a wider slice