Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 330 mm with SAYA Mikimono They are not only hygienic

They are not only hygienic but also easy to roll as a makisu

A dished stone will not have an even contact with the edge result in an inconsistantly sharpened edge

using quality high carbon white steel (can rust

and he is the most crazy knifenut that I have met

This construction supports the knife's role as a controllable option for daily food preparation tasks

Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 330 mm with SAYA Mikimono They are not only hygienicThe 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