Masamoto Sohonten Hongasumi White 2 Kamagata Usuba 195 mm KS0719The Masamoto Shiro ko Hongasumi: The much loved KS line from Masamoto Sohonten. This line is the most popular line from Masamoto, forged with Hitachi Shiro ko (White 2) steel and iron clad. With only carbon added, the white steel is the most pure form of steel allowing extreme sharpness yet very easy to sharpen. The KS line has better fit and finished compared to the KK line. Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has

this katsuramuki peeler turns daikon into a thin

Based on the popular “Naniwa Super Stone”

and professional chefs requiring a stainless steel blade for fish butchery

a major kitchen knife making city with a lot of mass-product knife brands like Shun

6mm at mid

49 mm  Width of Spine Above Heel

A must for any seafood kitchen or salmon lover

The combination of traditional Usuba profile

The double sized Suehiro Cearx 1K

You can read more about the material here

342 mm  Tip to Heel Length

people often don't realise the importance of hand sharpening their knives