Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!
White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!
Don't hesitate to get your dream product just because you live in a different country!
Masamoto Shiro-ko Hongasumi
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.
Bevel: Single Edged
Steel Type: White Steel #2 (Moisture and acidity will cause discoloration or rust)
For Left-Handed Customer
Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.
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