Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 270 mm KA0427

Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 270 mm KA0427The Masamoko Aoko Hongasumi line is their premium "Real Kasumi" series, that has a better finish than the standard KK line. The KA is using the Hitachi Blue 2 core steel which has a higher HRC compared to the White 2 series. 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

this 300mm blade features Hitachi Yasugi White #3 carbon steel with 0

The blade is thin behind the edge and tapers from 2

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so it gets sharper than the traditional non-PM steel

and weighs 200 g

Aogami Super steel achieves high hardness levels while retaining toughness through added vanadium

COSP steel achieves high hardness and wear resistance through significant cobalt content

and refined finishing

This 150mm petty features a san-mai construction with soft iron cladding over a semi-stainless HAP-40 powdered high-speed steel core

The Tojiro MV Stainless Deba 180mm F-1055 is a single bevel Japanese fish knife best fit for first-timers and students requiring a stainless steel blade for butchering fish

The stainless cladding protects the outer surfaces while leaving the cutting edge exposed to maintain performance characteristics

The profile suits precision tasks including deveining shrimp and cutting garnishes