Masamoto Sohonten Katana Shaped Sujihiki 255mm MV Stainless (MV4725S) with SAYAThe Masamoto MV Stainess Laser line, super thin and flexible knives in monosteel construction. 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 generation Masamoto: Masahiro Hirano. With almost 150 years of history, Masamoto Sohonten is recognized by almost every Japanese

it costs quite a bit less and is also very easy to sharpen

Rosewood Handle / Pakkawood ferrule

Overa all length:41

The Sakai Takayuki VG10 Sujihiki 240mm is a stainless steel slicing knife best fit for first-timers and students seeking a dedicated protein slicer

the KKFers

23 ) 100 C  (212 F)

The steel takes a sharp edge while remaining forgiving and easy to sharpen during maintenance

Very verstile bench top sharpening set up offered by Suehiro

51 mm  Width of Spine Above Heel

The Nagura Stone is used to maintain the surface and to make a slurry prior to sharpening

this is what K&S is bringing to you today

4mm heel height