Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 270 mm with Saya HS0427 Shiro Kamo and asked if he would

and asked if he would forge us some blue 1 honyaki blades according to my spec

Consumers should pay attention to those non-authentic “Binchotan” produced outside of Japan with timber other than Ubame Oak using non-traditional techniques

The Chosera is now a Japanese Domestic Market product only

saving the cost of replacing the base and reduce shipping cost

this knife suits users requiring a dedicated single-bevel tool for traditional Japanese vegetable cutting techniques

Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 270 mm with Saya HS0427 Shiro Kamo and asked if he wouldThe 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