Masamoto Sohonten Aoko Honyaki (HA, Blue 2) Yanagiba 270 mm with Saya HA0427

Masamoto Sohonten Aoko Honyaki (HA, Blue 2) Yanagiba 270 mm with Saya HA0427The 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

best fit for professional chefs and enthusiasts requiring precise tip control

and enthusiasts seeking precise tip-led cutting

The wide bevel geometry pairs with moderate thickness to support general-purpose kitchen tasks including mincing

so I kept it

while the thin geometry behind the edge supports precise slicing

Weighing 81g with a 30mm heel height

functional grip that complements the heavy blade profile for controlled fish processing

3 mm Width of Spine at about 1 cm from tip 2

The Nigara SG2 Tsuchime Matt Migaki Petty 150mm Western Ironwood is a double-bevel utility knife best fit for first-timers and professional chefs requiring a stainless clad blade for precision tasks

Steel type: Aogami Super core in soft iron clad

weighing 206g with a 60mm heel height

Hardness: HRC 58-59