Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427The 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,

the stainless equivalent of the famous KS monosteel western line

and weighs 215g

soaking for 5 to 10 minutes will bring out its best performace

This directional handle is pre-installed for right-hand operation and offers a light

His hobby is to utilise his expertise on precision manufacturing to making knife associated accessories

K&S is proud to carry Takeshi Saji knife

but who is Master Nishihara

mm  Width of Spine Above Heel

This knife features Swedish Steel hardened to 58-60 HRC in a monosteel construction with a Migaki surface finish

and detailed tip work such as scoring or picking

426 mm  Tip to Heel Length

SThe Kagayak