Masamoto Sohonten White #2 Hongasumi Kiritsuke-Yanagi
Steel Type:Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
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
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:
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.
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 Kiritsuke
The single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs.
CAUTION: Moisture Causes Rusting and Discoloration
For Left-Handed Customer
- Left-handed blades must be special ordered from Japan,and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen,it will take 4 to 6 weeks to forge and deliver.
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.
Country of Origin: Japan