Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 300Masamoto 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 generation Masamoto: Masahiro Hirano. With almost 150 years of history, Masamoto Sohonten is recognized by almost every Japanese chef as the best kitchen knife brand in Japan. Measurements Measurements Weight 203 g Total

A genuine “steel made product”

mm  Blade Height at Heel

the stainless equivalent of the famous KS monosteel western line

resulting in the volumetric weight sometimes exceeding 3KG

It pairs with a D-shaped ho wood handle secured by a black buffalo horn ferrule

This knife features Swedish Steel hardened to 58-60 HRC in a monosteel construction with a Migaki surface finish

the excellent wear-resistance property means the bevel is notoriously hard to thin and refinish (generally speaking all the monosteel knives are more or less like so

What is the fuss

HASEGAWA-Makisu is a revolutionary makisu that makes use of neither the traditional bamboo nor cotton strings but advanced plastic and monofilaments

forged with Hitachi Shiro-ko (White 2) steel

it is quite hard to light up the charcoal

Finally the one thing that everyone is asking for: knife roll