Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 270 mm with SayaThe 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

This is the pro version that can deal with a bigger cabbage and cuts a wider slice

the Naniwa Chosera stones require more care than your average stone

The wooden core structure also reduces the weight of the boards

this SW series model continues the maker's tradition of supplying functional tools for professional kitchen applications

- No Black Mold

Forged by master smith

it would be utterly unfair to say that everything comes out from China is a lemon

T6 grade aluminum alloy is basically the best you can get in its class

YOSHIKAWA Innovation with confidence

In this way

this is what K&S is bringing to you today

Since each stone comes with its own Nagura Stone