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Masamoto Shiro-ko Hongasumi Sobakiri
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Price: $1,050.00
  
  
 
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Masamoto Shiro-ko Hongasumi Sobakiri
Item #: HMA-CSO
Size: 11.7" (30cm)
Holiday Knife Sale: Save 15% off Knives with promocode "KS1214"!

Specifications

Style

Sobakiri

Steel Type

Shiro-ko
(White steel)

Classification

Hongasumi

Saya Cover

Not Included

Blade

Single Edge

Blade Length

11.7" (30cm)

Handle Material

N/A

Bolster Material

N/A

*HRc

60

* Hardness Rockwell C scale

For Left-Handed Customer

  • For this knife, the LEFT-HANDED blades need to be special ordered to Japan and the cost is an additional 50% of the price of the right-handed knife. Please allow us to take 4 to 6 weeks.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

Menkiri-bocho are specialized noodle knives. Once the noodle ingredients are mixed, the dough must be rolled out very flat, folded over several times, and then cut into long thin strips. There are many specific features of a menkiri-bocho that make it essential when working with noodles. In order to cut thin strips the knife must be very sharp, the blade must extend to the end of the handle to cover the width of the dough, and the blade must sit completely flat against the cutting board. If there is any space between the blade and the cutting board, it will not cut the dough all the way through and will ruin the structure of the noodle.

Masamoto sobakiri-bocho are specialized soba noodle knife. They are traditionally designed and crafted hongasumi style knives that are forged out of soft iron and white carbon steel. Each blade is hand sharpened when packaged, therefore does not need to be sharpened the knife out of the box.

General knife care tips and warnings

  • Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
  • Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
  • Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
  • We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
  • It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
  • Please always use sharpening stones to sharpen traditional Japanese knives.  

For more information different types of stones, please check our pages on or sharpening tips

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Caution

Korin will not accept returns on damaged knives, please be cautious when inspecting carbon knives with wet hands. In the event you receive a rusted knife, please call customer service within 48 hours of arrival, and we will be happy to assist you.

注意

  • 鋼は錆び易いため、使用後は必ず布等で拭いて下さい。
  • 酸性の物を切った際には、変色する場合がございます。

请注意

  • 纯钢刀不防锈。请保持刀身干净,干燥以防止生锈。
  • 酸性的食材会导致纯钢变色。

Precaución

  • Los cuchillos de carbón son propensos a oxidarse. A modo de evitar dicho comportamiento, se recomienda limpiar la superficie con un trapo limpio y seco después de cada uso.
  • Cortar ingredientes ácidos puede generar la decoloración del cuchillo, pero ello no significa que la calidad de la cuchilla se vea afectada.


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