Masamoto Sohonten VG Series Gyuto 210 mm

Masamoto Sohonten VG Series Gyuto 210 mmThe Masamoto VG series features their special "Hyper Molybdenum Vanadium" steel with about 1% of carbon, the bevel is 7 3 grind. The handle is made of anti bacterial POM, which is more desirable in a commercial environment. 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, Masamoto Sohonten is now under the management of the 6th

The Cook-Pal Ren is a super unique line developed by Yoshikawa Co

Norikatsu Nishimura

Because the handle allows you to grip the plate that much easier

It is so premium that there is a movement to distinglish Kishu Binchotan from others (from Japan)

best fit for professional chefs and enthusiasts requiring traditional Japanese blade geometry

With mirror polished front side

5mm at the heel

I was deeply in love of his work so after the end of the show

providing the necessary weight and strength for breaking apart whole fish and poultry with smaller bones

4mm at the heel to provide necessary strength for butchery tasks

complementing the Kurokage line's functional characteristics

Sugimoto was the first to begin producing Western and Chinese-style knives