Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 300 mm Cerax tapering to 1

tapering to 1

Doing so not only allows the knife to cut as good as a monosteel knife (core steel doing the work)

and thanks to the extremely thinness behind the edge

When getting into Japanese kitchen knives

Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 300 mm Cerax tapering to 1The Masamoto Shiro ko Honyaki: for those looking for another level of craftsmanship and exclusiveness. In Japan, Honyaki knives are made by highly skilled masters as they are much harder to forge than cladded knives. Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has arrived at Knives and Stones. Started by Minosuke Matsuzawa in 1872, succeed by Kichizo Hirano in 1891, Masamoto Sohonten is now under the management of the 6th