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representing Nigara's integration of inherited sword smithing traditions with modern metalworking technology
When finished cooking
the knife pairs its thick single-bevel geometry with a D-shaped ho wood handle featuring a black buffalo horn ferrule
HRC 63- 64 Handle Design
0mm near the tip across a 172mm edge length
Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 270 mm with Saya White Steel representing Nigara's integration of inheritedThe Masamoko Aoko Hongasumi line is their premium "Real Kasumi" series, that has a better finish than the standard KK line. The KA is using the Hitachi Blue 2 core steel which has a higher HRC compared to the White 2 series. 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
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