Masamoto Sohonten Hongasumi White 2 Mukimono 180mm KS2718The 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

Czar is a good friend of mine who owns a precision manufacturing business in China

Thickness at spine:1

Pure (without odour)

The White 1 steel gives the sharpest edge among the commonly available Japanese carbon steels

Material: Soft Satin Cotton

Another collaboration between Tanaka and K&S Customers

62 Handle Design

in a 3 layer constuction

The Masamoto VG series features their special "Hyper Molybdenum Vanadium" steel with about 1% of carbon

yet only 3% is from Kishu

It is able to produce a very high heat (about 1200 degrees) and maintain a steady heat release for serval hours

this knife suits users requiring a dedicated single-bevel tool for traditional Japanese vegetable cutting techniques