Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 300 mm (11.8 inch) with SayaThe Masamoto KI (White 1) line is an improved version of the The Masamoto Shiro ko Hongasumi (White 2), which is one of the long favourite among the Japanese chefs. The white 1 has more carbon content than steel is harder, more pure than white 2 therefore feels even sharper. 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,

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to flatten the stone

The best for high grade knives that are made for top chefs

Corian ferrule double metal spacer ebony

I often feel this way and I normally try to avoid going to the dollar shop around the corner

59 mm  Width of Spine Above Heel

Blue: #1000  (183×63×15mm)

The San line perfectly combines elegance with utility

Holds sandpaper strips

Handle material:

This is a special edition of 240mm Tanaka Blue 2 Damascus Gyuto

213 mm  Blade Height at Heel