Masamoto Sohonten Hongasumi White 2 Mioroshi Deba 210 mm KS2321The 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

Just like a Samurai sword

The single-bevel geometry facilitates the sharp cutting edge necessary for delicate vegetable work

for up to 14 days

The Masamoto KI (White 1) line is an improved version of the The Masamoto Shiro-ko Hongasumi (White 2)

Grit: 1000

a must have for any sharpening freak

The combination of traditional Usuba profile

Made in Miki City

The ultimate sinkbridge by Czar Precision

The result was just plain sensational

I was able to meet Doi-san in July 2014 at Aoki Hamono's factory in Sakai city

Hasegawa is the leading rubber cutting board manufacturer in Japan