Masamoto Sohonten White #2 Honyaki Mirror Finished Yanagi

$3,200.00
20% Off knives, use promo code "SUMMER2020" during check out
SKU: HMA-KIS1-300-R
Size: 11.7" (30cm)
Note: Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

In Stock

Available: 1

Features

Style:Yanagi

Steel Type: Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:White Steel #1

Classification:Honyaki

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:62

About Masamoto Shiro-ko Honyaki 本焼 • 玉白鋼誂
Masamoto Shiro-ko Honyaki knives are forged from a single piece of white carbon steel #1, adorned with a magnolia or ebony wood handle and a water buffalo horn bolster. White steel #1 is the purest form of carbon, making it the closet material to tamahagane steel, which was originally used to craft Japanese swords. Knives forged out of White steel #1 will have the sharpest edge achievable. Masamoto Sohonten’s honyaki knives represent the company’s long standing history and prestige in Japan. White carbon steel honyaki style knives can achieve the sharpest edge possible out of all traditional Japanese knives, but are incredibly difficult to forge and use. Korin only recommends honyaki knives to those very experienced with traditional Japanese knives.
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 Yanagi
Purpose of Yanagi
The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke. Originated in Kansai (Osaka) region.

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.