Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 270 mm with Saya

Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 270 mm with SayaThe Masamoko Aoko Hongasumi line is their premium "Real Kasumi" series, that has a better finish than the standard KK line. The KA is using the Hitachi Blue 2 core steel which has a higher HRC compared to the White 2 series. 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

HRC 62:63 Handle Design

the KKFers

bigger and easier to use than the 50mm narrower version

This deba measures 167mm from tip to heel with a 49

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

is considered the most premium charcoal used for traditional cooking

92 g  Total Length

Koyo-sha profesional polishing paste is easy to apply and produces great result

59 mm  Width of Spine Above Heel

SHINKO X RYUSEN

namely it come with a Ginsan core and cladded with soft stainless steel

Measurements 270 mm Measurements 300 mm