Masamoto Hongasumi Gyokuhaku Steel Sashimi Yanagiba Knife

Product Information

• Brand:Masamoto Sohonten
• Model:21cm (KS0421) / 24cm (KS0424) / 27cm (KS0427) / 30cm (KS0430) / 33cm (KS0433) / 36cm (KS0436)
• Material:Shirogami carbon steel #2, soft steel, Handle: Magnolia
• Product type:Yanagiba Knives
• Country of origin:Japan
• 21cm:Total length: 345 mm (Blade length 210 mm, Blade thickness 3.6 mm), Item weight (approx): 110 g, Shipping weight (approx): 310 g
• 24cm:Total length: 385 mm (Blade length 240 mm, Blade thickness 3.6 mm), Item weight (approx): 140 g, Shipping weight (approx): 340 g
• 27cm:Total length: 425 mm (Blade length 270 mm, Blade thickness 3.8 mm), Item weight (approx): 180 g, Shipping weight (approx): 380 g
• 30cm:Total length: 455 mm (Blade length 300 mm, Blade thickness 4.1 mm), Item weight (approx): 200 g, Shipping weight (approx): 400 g
• 33cm:Total length: 490 mm (Blade length 330 mm, Blade thickness 4.2 mm), Item weight (approx): 260 g, Shipping weight (approx): 460 g
• 36cm:Total length: 530 mm (Blade length 360 mm, Blade thickness 4.9 mm), Item weight (approx): 300 g, Shipping weight (approx): 500 g

Key Features

• “Masamoto Hongasumi Gyokuhaku Steel Knife” series are Japanese kitchen knives that are made of Shirogami carbon steel #2 and soft steel and look sofisticated.

Use & Care

• Steel products are subject to rust. After each use, wash the knife well and wipe off water thoroughly with a dry cloth.
• Too much sharpneing may cause cracks and less sharpness. Also, do not cut frozen ingredients.
• For Masamoto knives, there is an approx. 5 mm gap between blade and handle for good functionality. Do not try to tuck it in; otherwise, the handle will crack.

Background

Masamoto Sohonten was established by the founder Minosuke Matsuzawa. Based on the technique of knife manufactureing and product management that he established, they have been growing over 6 generations and manufacturing prime quality knives.