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Masamoto Sohonten White #2 Hongasumi Hamokiri

Size: 11.8" (300 mm)
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In Stock




Steel Material:White Steel #2


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

About Masamoto Shiro-Ko Hongasumi 正本 本霞玉白鋼

The Masamoto Shiro-ko Hongasumi knives are forged in Japan from a combination of white carbon steel #2 and soft iron steel, and handled with magnolia wood and a water buffalo bolster. White steel’s pure carbon content allows for the sharpest cutting edge. The main difference between the kasumi and hongasumi line is found in the crafting process. More steps, higher level craftsman, and greater attention to detail are involved when crafting hongasumi knives, and they therefore are more refined than kasumi 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 Hamokiri
Hamokiri knives are used for slicing shallow cuts and pieces of hamo fish (pike conger) fillet. In order to serve hamo fish, it is important to make shallow cuts into the fillet to crush the small bones. The reason why hamokiri knives are so large, is because of the way the fish is prepared. Not only do these knives need to fillet the fish, it also needs to honekiri the fish. Honekiri (literally translates to bone cutting) is a type of cut where the knife crushes a fish's long hard bones by making 1mm cuts in the flesh without cutting the skin underneath. If this procedure is not done carefully and well, the meat becomes minced and the quality of the fish and flavor are ruined. Hamo is most popularly consumed in Kyoto. Before there was adequate transportation of fresh fish, it was difficult for the inland city of Kyoto to get fresh fish especially during the summer. Hamo was one of the few fish that had a strong enough vitality, that fisherman can transport to Kyoto alive. To this day, hamo remains one of the most popular type of fish to eat in the summer in Kyoto. Outside of Kyoto, hamo is not all that popular and typically deemed as a difficult fish to use and eat. Therefore, it is usually fried into tempura or grinded into paste to make kamaboko (fish spam cake) if eaten at all.

CAUTION: Moisture Causes Rusting and Discoloration

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.


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.