Masamoto Sohonten Kasumi White 2 Series Deba 180 mm KK2018

Masamoto Sohonten Kasumi White 2 Series Deba 180 mm KK2018The 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

and patés

Fig: Master Shiro Kamo forging a Syousin Suminagashi blade at the Takefu Knife Village

Select the location you want to engrave

Kataoka Hamano is a professional kitchen knife maker based in Tsubame

intended for removing large amount of rust

yellowing from use

Well the single biggest problem for us

There is Japanese Binchotan

Extra “steel content” for intake and high-flame cooking ability Steel discharged from the frying pan during cooking adds extra steel content to ingredients

Generic Japan made tweezers for picking fish bone

molds and mildews

That was impressive enough