Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 270 mm with Saya HS0427The 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

The KS line has better fit and finished compared to the KK line

The nimai soft iron clad construction features a kasumi surface finish and requires immediate wiping and drying after use to prevent corrosion due to the reactive carbon steel core

the knife pairs its substantial blade with a D-shaped Ho Wood handle featuring a black buffalo horn ferrule

This reactive carbon steel blade requires immediate wiping and drying after use to prevent corrosion

235 mm  Blade Height at Heel

That was impressive enough

This traditional Japanese profile measures 180mm with a straight edge designed specifically for clean chopping and slicing vegetables into thin continuous sheets

the white steel is the most pure form of steel allowing extreme sharpness yet very easy to sharpen

If this extra care is too much for you

offering substantial mass for traditional fish butchery tasks

Edge Length:260 mm

It has enjoyed a stable spot not only in professional chef kitchens