Masamoto Sohonten White #1 Hongasumi Yanagi

SKU: HMA-S1HYA-330
Size: 13" (330 mm)
$845.00
Carbon Knife Acknowledgement

1 Available

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Features

Style:Yanagi

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

Steel Material:White Steel #1

Classification:Hongasumi

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 - 63

Knife Weight in grams:

Blade Width (Widest part of the blade) in inches:

Spine Width (Widest part of the spine) in inches:

Handle Length in inches:

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 sharpening tips.

About Masamoto Shiro-Ichi Hongasumi
White steel #1 is the purest form of carbon, making it the closest material to Japanese tamahagane steel, which was originally used to craft Japanese swords. Forging a knife out of white steel #1 is extremely difficult and very few highly skilled craftsmen are still able to forge kitchen knives with this material, making knives made out of white steel #1 exceedly rare. 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.

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
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. Originated in Kansai (Osaka) region.


CAUTION: Moisture Causes Rusting and Discoloration


Country of Origin: Japan