Masamoto x Korin Shiro #1 Hongasumi Yanagi Mirror finished with Kizuna Logo 11.7" (30cm) - Right - Forging the Bond We are honored and excited to announce Masamoto's first ever knife collaboration with Korin. These knives are expertly forged and crafted by the very best blacksmiths and edge crafters in Japan and are 100% hand-made. The Blade:..

Masamoto Shiro-ko Hongasumi Ai-deba 7"(18cm) - Right -..

Masamoto Shiro-ko Hongasumi Deba 8.2" (21cm) - Right - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it b..

Masamoto Shiro-ko Hongasumi Deba 4.1" (10.5cm) -Right - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it ..

Masamoto Shiro-ko Hongasumi Deba 6.4" (16.5cm) - Right - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it..

Masamoto Shiro-ko Hongasumi Deba 7.0" (18cm) - Right - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it b..

Masamoto Shiro-ko Hongasumi Deba 7.6" (19.5cm) - Right - The Deba is often used in the Japanese fish markets and restaurants that work with whole fish, because it is designed to behead and fillet fish without damaging the fish. Although many use the deba on other meats, the deba is not intended for chopping of large diameter bones nor should it..

Masamoto Shiro-ko Hongasumi Hamokiri 11.7" (30cm) - Right - Hamokiri knives are used for slicing shallow cuts and pieces of hamo fish (pike conger) fillet. In order to serve hamo fish, it is important to make shallow cuts into the fillet to crush the small bones. The reason why hamokiri knives are so large, is because of the way the fish is prepa..

Masamoto Shiro-ko Hongasumi Kamagata Usuba 7.0" (18cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Masamoto Shiro-ko Hongasumi Kamagata Usuba 7.6" (19.5cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Masamoto Shiro-ko Hongasumi Kamagata Usuba 8.2" (21cm) - Right - The Kamagata Usuba is a traditional Japanese knife used to cut or make thin sheets of vegetables. Unlike the Kanto version of the usuba, the kamagata usuba has a pointed tip, which allows for more delicate work. Originated in Kansai (Osaka) region...

Masamoto Shiro-ko Hongasumi Kiritsuke-Kataba 11.7" (30cm) - Right - The kiritsuke is one of the few multi-purpose traditional Japanese knives, and it may be used as a yanagi or usuba knife. This style of knife is traditionally only used by the executive chef in the Japanese kitchen...

Masamoto Shiro-ko Hongasumi Kiritsuke-Yanagi 6.4" (16.5cm) - Right - The kiritsuke is one of the few multi-purpose traditional Japanese knives, and it may be used as a yanagi or usuba knife. This style of knife is traditionally only used by the executive chef in the Japanese kitchen...

Masamoto Shiro-ko Hongasumi Kyo-saki 4.25" (11cm) - Right - Unagisaki knives are special traditional Japanese knives used for cutting and filleting eel. What makes the unagisaki knives especially interesting in comparison to other traditional Japanese knives is the number of styles that exist. If you were to divide unagisaki knives into two catego..

Masamoto Shiro-ko Hongasumi Mukimono 7 (18cm) - Right -..