Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 330 mm with Saya Finishing Stone com/journal/making-of-binchotan-charcoal

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best fitting users seeking a 245mm edge length general-purpose blade with corrosion resistance

The White 1 steel gives the sharpest edge among the commonly available Japanese carbon steels

Check out this video by fellow sharpener Badgertooth

every Tojiro knife is designed with a nod to the same time-honoured techniques developed by Japan’s ancient craftsmen…though naturally

Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 330 mm with Saya Finishing Stone com/journal/making-of-binchotan-charcoalThe 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,