Masamoto Sohonten White #2 Hongasumi Sobakiri

$1,695.00
20% off knives, use promo code "KSALE20" during check out
SKU: HMA-CSO-300
Size: 11.8" (300 mm)
Note: Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

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Features

Style:Sobakiri

Steel Type:Carbon Steel

Steel Material:White Steel

Classification:Hongasumi

Saya Cover:Not Included

Knife Bevel:Single Sided

Handle Material:Magnolia Wood

Bolster Material:None

HRC:62 - 63

About Masamoto Menkiri-Bocho 
Menkiri-bocho are specialized noodle knives. Once the noodle ingredients are mixed, the dough must be rolled out very flat, folded over several times, and then cut into long thin strips. There are many specific features of a menkiri-bocho that make it essential when working with noodles. In order to cut thin strips the knife must be very sharp, the blade must extend to the end of the handle to cover the width of the dough, and the blade must sit completely flat against the cutting board. If there is any space between the blade and the cutting board, it will not cut the dough all the way through and will ruin the structure of the noodle. Masamoto sobakiri-bocho are specialized soba noodle knife. They are traditionally designed and crafted hongasumi style knives that are forged out of soft iron and white carbon steel. Each blade is hand sharpened when packaged, therefore does not need to be sharpened the knife out of the box.
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.

CAUTION: Moisture Causes Rusting and Discoloration


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.


Caution

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 different types of sharpening stones or sharpening tips.