Masamoto Sohonten VG Series Honesuki (Boning Knife) 145mm VG5614The Masamoto VG series features their special "Hyper Molybdenum Vanadium" steel with about 1% of carbon, the bevel is 7 3 grind. The handle is made of anti bacterial POM, which is more desirable in a commercial environment. 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 6th

Blue 2 with iron clad

this Tokujou line represents an intermediate level WA honcho with improved fit and finish

Rod Length: 215 mm  (8 1/2')

The VG10 core achieves 59-61 HRC hardness and contains 15% chromium for stain resistance alongside molybdenum and vanadium for wear resistance and edge retention

Materai: Burl

providing rust resistance and ease of sharpening

The Beston 500 grit waterstone by Imanishi is a all time favouriate rough stone loved by many members at KKF (kitchenknifeforums

The INOX chuka is made of high quality stainless steel

The double bevel line of the KS series is a monosteel construction

not to mention the preparation of the all-essential Japanese broth

The double sized Suehiro Cearx 1K

Many Sakai knifesmith will have some sort of ginsanko offerings