Masamoto Sohonten Hongasumi White 2 Kiritsuke Yanagiba 300mm KS4630The 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

The Sakai Takayuki Tokujou Deba 195mm is a single bevel Japanese fish knife in White 2 carbon steel

They are not only hygienic but also easy to roll as a makisu

Leaves a very good finish

Extra “steel content” for intake and high-flame cooking ability Steel discharged from the frying pan during cooking adds extra steel content to ingredients

223 mm  Blade Height at Heel

the Kagayaki offers a much better value

0mm at the spine above the heel

285 g  Total Length

The combination of traditional Usuba profile

offering greater control during chopping tasks while maintaining versatility across common kitchen preparations

While it is not extremely quick on modern alloy steels it does work extremely well on traditional carbon steels like the Hitachi Shirogami (White steel) and Aogami (Blue steel)

180 mm  Tip to Heel Length