Masamoto Sohonten Blue #2 Hongasumi Wa-Santoku 6.7" (17cm)
Description
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.
About Masamoto
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
Country of Origin: Japan
Specifications
| Style | Wa-Santoku |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | Blue Steel #2 |
| Classification | Hongasumi |
| Saya Cover | Not Included |
| Knife Bevel | 50/50 |
| Handle Material | Magnolia Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 62 - 63 |
| Knife Weight [grams] | 152 |
| Blade Width (Widest part of the blade) [inches] | 1.86 |
| Spine Width (Widest part of the spine) [inches] | 0.15 |
| Handle Length [inches] | 5.25 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on sharpening tips.