Masamoto Sohonten Hongasumi White 2 Kiritsuke Yanagiba 165 mm KS4616 with sayaThe 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

including immediate wiping and drying after use to prevent corrosion

The KS line has better fit and finished compared to the KK line

3mm at the heel

2mm at the tip

This Deba profile serves as a dedicated instrument for fish preparation tasks where substantial blade geometry is required

and there is a free HUGE Nagura (cleaning stone) comes with the package

6mm at mid

Fine: clean up small surface rust or refinish blade surface

the Tokujou line represents an intermediate level traditional wa-honcho with improved fit and finish

What makes the Chosera different from other waterstones is the bonding

speed and feedback is also idencitcal) but thicker and comes with a Nagura (flattening stone)

Luckily through our strong channel