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if the blade is made of mono-steel construction (non-cladded
This tool is used by Japanese knifemakers
It is as if the Atoma has a bit of thickness built into it while the DMT is just a very thin layer of abrasive
the white steel is the most pure form of steel allowing extreme sharpness yet very easy to sharpen
Legendary Masamoto KS 3121 is now available at K&S
Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427 8T if the blade is madeThe 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,
US$ 39.00
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