Masamoto Sohonten Hongasumi White 2 Yanagiba 300 mm KS0430

Masamoto Sohonten Hongasumi White 2 Yanagiba 300 mm KS0430The Masamoto Shiro ko Hongasumi: The much loved KS line from Masamoto Sohonten. This line is the most popular line from Masamoto, 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 KS line has better fit and finished compared to the KK line. Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has

best fit for enthusiasts and professional chefs requiring precise protein carving

best fitting users seeking a 245mm edge length general-purpose blade with corrosion resistance

VG10 stainless steel achieves 59-61 HRC hardness and offers high stain resistance through 15% chromium content

Consumers should pay attention to those non-authentic “Binchotan” produced outside of Japan with timber other than Ubame Oak using non-traditional techniques

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

Aero grade aluminium components manufactured using highly precise CNC machines

and the heat treatment of R2 steel is so impressive that you are assured to be getting a damn good knife

The thinner models of Ueda and Asahi tends to bend (sometimes quite noticeable) if cleaned in dishwasher but the Hasegawa won't have this problem

The best makisu ever that are super hygenic

offering greater control during chopping tasks while maintaining versatility across common kitchen preparations

I having been using one for more than a year now

in a 3 layer constuction