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Korin Aoko Hongasumi Yanagi 10.5" (27cm) - The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.Originated in Kansai (Osaka) region...

Korin Aoko Hongasumi Yanagi 11.7" (30cm) - The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.Originated in Kansai (Osaka) region...

Masamoto Wa-Santoku 6.7" (17cm)　- without Saya -..

Masamoto x Korin Shiro #1 Hongasumi Sakimaru Takobiki Mirror finished with Kizuna Logo 12.9" (33cm) -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. ..

Masamoto x Korin Shiro #1 Hongasumi Yanagi Mirror finished with Kizuna Logo 10.5" (27cm) - 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 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 x Korin Shiro #1 Hongasumi Yanagi Mirror finished with Kizuna Logo 7.6" (19.5cm) - 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 x Korin Shiro #1 Hongasumi Yanagi Mirror finished with Kizuna Logo 8.2" (21cm) - 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 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...