Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 330 mm with Saya Finishing Stone The White 1 steel gives

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

This is particularly important when cooked with high-heat

not handle)

Check out this video by fellow sharpener Badgertooth

44 mm  Width of Spine Above Heel

Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 330 mm with Saya Finishing Stone The White 1 steel givesThe 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,