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Masamoto Sohonten  |  SKU: MASA_KS0424

Masamoto Sohonten Hongasumi White 2 Yanagiba 240 mm KS0424

$11,230.00
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Masamoto KS Series
Profile Yanagiba
Bevel Type Single Bevel
Weight 130 g        4.59 oz
Edge Length 233 mm   .9.17 inch
Heel Height 30 mm     .1.18 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.9 mm     0.11 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel White 2 / Shirogami #2 | Carbon
Blade Construction Monosteel
Hardness (HRC) 60 - 64
Surface Finish Migaki
Handle D Shaped Ho Wood Black Ferrule
Best for
  • Pro chefs
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The KS Series by Masamoto Sohonten is a premium line of traditional Japanese knives, highly regarded by professional chefs and knife enthusiasts. Crafted from Shirogami #2 (White Steel No.2), these knives offer exceptional sharpness, edge retention, and ease of sharpening. Each blade is meticulously hand-forged and honed, reflecting Masamoto’s 150+ years of craftsmanship. The KS Series features a wa-gyuto (Japanese-style chef's knife) with a minimalistic, elegant design, a lightweight feel, and a well-balanced construction. Renowned for its razor-sharp edge and superior cutting performance, the KS Series embodies the pinnacle of Japanese knife-making artistry and tradition.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Excellent fit and finish
    		•
  • High budget
  • Prone to rust
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    • Profile: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: White 2 / Shirogami #2

      White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

      Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 60- 64

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    • Construction: Monosteel

      A "monosteel" construction in the context of Japanese kitchen knives refers to knives that are made from a single type of steel. Unlike traditional Japanese knives that might use a layered steel construction (like "san mai," which sandwiches a hard core steel between softer steel layers), monosteel knives are crafted from a single piece of steel throughout the blade. This type of construction can offer a balance of durability, ease of sharpening, and maintenance.

      Monosteel knives are appreciated for their uniformity in material properties across the blade, providing a consistent cutting experience. This also means the characteristics of the steel will be applied to the whole blade, if a monosteel blade is made of carbon steel, the entire surface of the blade will require maintenance to prevent rust and discolouration. This too, applies to the hardness, an uniformly hardened blade can be difficult to manufacture, and can be quite difficult for uers to perform thinning.

      It should be noted that monosteel knives are usually not forged, as the forged knives, along with differential heat treatment line is called Honyaki.

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    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

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    • Handle Specs

      Profile: D Shape WA

      Material:

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

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    Masamoto Sohonten

    Masamoto Sohonten Hongasumi White 2 Yanagiba 240 mm KS0424

    $11,230.00
    Discover the exquisite craftsmanship of the Masamoto Sohonten Hongasumi White 2 Yanagiba 240 mm, a premium Japanese kitchen knife designed for precision and elegance. This Yanagiba knife, part of the renowned KS series, is crafted from high-quality Shirogami White 2 carbon steel, ensuring exceptional sharpness and edge retention. Perfect for slicing sashimi and other delicate tasks, this Japanese kitchen knife is a must-have for professional chefs and culinary enthusiasts. Experience the perfect blend of tradition and performance with this masterfully crafted blade.
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