Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 330 mm with SAYA

Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 330 mm with SAYAThe Masamoto Shiro ko Honyaki: for those looking for another level of craftsmanship and exclusiveness. In Japan, Honyaki knives are made by highly skilled masters as they are much harder to forge than cladded knives. 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

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In this way

47 mm  Width of Spine Above Heel

with the 10K over 30mm)

HRC 63-64 Handle Design

The flow is as follows

but also in household cooking from the 700s to present

5mm at the heel

this katsuramuki peeler turns daikon into a thin

Steel: Inox Stainless Monosteel

while offering notable ease of sharpening and long-lasting sharpness

Blade length: 264 mm