Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 330 mm with SayaThe Masamoto KI (White 1) line is an improved version of the The Masamoto Shiro ko Hongasumi (White 2), which is one of the long favourite among the Japanese chefs. The white 1 has more carbon content than steel is harder, more pure than white 2 therefore feels even sharper. 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,

K&S exclusive

The premium verison and regular version are from the same maker

and the enjoyment of slicing and dicing is forgotten

This service is exclusive to knives from K&S ONLY

Swedish Steel Honyaki

- No Black Mold

everywhere was showing me the "OUT-OF-STOCK"

Grit: 1000

the King Hyper line combines superior speed

user can also sharpen on both sides of the stone

while the slim profile reduces surface contact and friction against soft ingredients during long drawing cuts

With almost 150 years of history