Masamoto Sohonten VG Series Gyuto 210 mmThe Masamoto VG series features their special "Hyper Molybdenum Vanadium" steel with about 1% of carbon, the bevel is 7 3 grind. The handle is made of anti bacterial POM, which is more desirable in a commercial environment. 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

This is a highly desirable feature that is missing from other brands

I am often quite picky about the detail of the handle

The point tip will not damage the flesh

it requires immediate wiping and drying after use to prevent corrosion

it is highly regarded by straight razor users because of their super uniform abrasive size and high hardness

Can be placed on lager cutting boards

33 ) FMK - L 250 x 305   ( 10 x 12 ) 200   ( 0

4 mm  Width of Spine at about 1cm From the Tip

The Sakai Takayuki Tokujou Yanagiba 240mm is a single-bevel sashimi knife featuring Hitachi White 2 carbon steel

Due to high demand globally

The essential item for Japanese cooking: the Yukihira Pot

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