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therefore ideal for first time users to practice their sharpening skills
It offers a sharp cutting edge that is notably easy to sharpen
and not surprising
Sounds interesting
Simply rinse off with hot water and then wipe with a dry cloth
Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 300 mm (11.8 inch) with Saya FINISHING STONE therefore ideal for first timeThe Masamoto KI (White 1) line is an improved version of the The Masamoto Shiro ko Hongasumi (White 2), which is one of the long favourite among the Japanese chefs. The white 1 has more carbon content than steel is harder, more pure than white 2 therefore feels even sharper. 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,
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