Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427

Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427The Masamoto KI (White 1) line is an improved version of the The Masamoto Shiro ko Hongasumi (White 2), which is one of the long favourite among the Japanese chefs. The white 1 has more carbon content than steel is harder, more pure than white 2 therefore feels even sharper. Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has arrived at Knives and Stones. Started by Minosuke Matsuzawa in 1872, succeed by Kichizo Hirano in 1891,

HRC 60 - 61

these handles are the "better" ones from Japan

0mm near the tip across a 172mm edge length

The blue steel honyaki line is the highest quality offerings from Masamoto Sohonten

R2 Core with Damascus Stainless Cladding

this katsuramuki peeler turns daikon into a thin

This traditional handle design is light and grips well during precise cutting tasks

supporting the single-bevel geometry required for clean sashimi cuts

270 mm  Tip to Heel Length

more stability

mm  Blade Height at Heel

3 mm  Width of Spine at about 1cm From the Tip