Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 330 mm with SAYAThe 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

Yellow: #3000 (183×63×13mm)

The cabbage salad shredder by Chiba Kogyosyo can turn a half cabbage into finely sliced salad very quickly

and is very easy to sharpen

You'll truly appreciate the consistent feel and fast-cutting that all Chosera stones offer

239 mm  Blade Height at Heel

Hasegawa went one step further to incorporate a piece of wooden core inside the board

Hands-on practice

succeed by Kichizo Hirano in 1891

Comes with magnolia wood handle

61 to 62  Handle Design

The ultimate sinkbridge by Czar Precision

110 mm  Width of Spine Above Heel