Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 300 mm Cerax 8 mm Width of Spine

8 mm  Width of Spine at about 1cm From the Tip

Doing so not only allows the knife to cut as good as a monosteel knife (core steel doing the work)

When getting into Japanese kitchen knives

It was a dream came true for a knifenut like me to see a master bladesmith in person

and thanks to the extremely thinness behind the edge

Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 300 mm Cerax 8 mm Width of SpineThe 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