Masamoto Sohonten Hongasumi White 2 Yanagiba 300 mm KS0430 Gyuto the diamond abrasive is electro-bonded

the diamond abrasive is electro-bonded to a thin layer of steel sheet

This sanmai stainless Damascus construction is easy to look after and suits users prioritising straightforward care

It is advised to first light up the charcoal on a gas burner before transferred into the grill

The benefit of doing so is to significantly enhance the rigidity

Masamoto Sohonten Hongasumi White 2 Yanagiba 300 mm KS0430 Gyuto the diamond abrasive is electro-bondedThe Masamoto Shiro ko Hongasumi: The much loved KS line from Masamoto Sohonten. This line is the most popular line from Masamoto, forged with Hitachi Shiro ko (White 2) steel and iron clad. With only carbon added, the white steel is the most pure form of steel allowing extreme sharpness yet very easy to sharpen. The KS line has better fit and finished compared to the KK line. Masamoto Sohonten, the undisputed king of Japanese kitchen knives, has