Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427 8T There is Japanese Binchotan

There is Japanese Binchotan

This is the goat hair version

It is as if the Atoma has a bit of thickness built into it while the DMT is just a very thin layer of abrasive

The Sakai Takayuki Tokujou Yanagiba 330mm is a single bevel sashimi knife featuring Hitachi White 2 carbon steel

Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427 8T There is Japanese BinchotanThe 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,