|正本 本霞 • 玉白鋼|
The Masamoto Shiro-ko Hongasumi knives are forged from a combination of white carbon steel #2 and soft iron steel, and handled with magnolia wood and a water buffalo bolster. White steel’s pure carbon content allows for the sharpest cutting edge. The main difference between the kasumi and hongasumi line is found in the crafting process. More steps, higher level craftsman, and greater attention to detail are involved when crafting hongasumi knives, and they therefore are more refined than kasumi knives.
- HRc: 62-63
- Bevel: Single Edged
- Steel Type: White Steel #2 (Moisture and acidity will cause discoloration or rust)