Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 300 mmThe 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

Rounded spine and choil a standard

Very popular stainless steel from Hitachi

Combined with a stabilized wood handle

- Flexible

It was only recently I was able to find a good supplier that is able to produce this top quality knife roll

the actual abrasive sheets are easily replaced

Materai: Burl

The KA is using the Hitachi Blue 2 core steel which has a higher HRC compared to the White 2 series

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which is than taped to a 10mm aluminum base

For a long time

best fit for professional chefs and enthusiasts preparing raw fish