About Masamoto Ao-Ko Hongasumi
Hongasumi knives are high-grade kasumi knives. They are forged,
tempered, and finished with great care and precision. To create these
blades, high carbon steel is layered with soft iron then forged and
hammered in a process similar to kasumi knives but with more
detailed steps involved. Blue steel #2 is a mixture of chromium, tungsten, and white steel #2. The addition of chromium and tungsten to white steel gives it added hardness, making it a good compromise for those who want a carbon knife with a longer edge retention.
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Santoku
The santoku, meaning "three virtues", is an all-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. The high profile of the blade makes the santoku well-suited for smaller kitchen spaces and keeps the knuckles well above the cutting board.
CAUTION: Moisture Causes Rusting and Discoloration