Recommended for Either a Junior Chef or Head Ch...
Masamoto Sohonten’s Shiro-Ko Hongasumi line sports a blade steel crafted out of White Steel No. 2 (WS2), a high-carbon steel that often possess an HRC ranging anywhere from 62-63. WS2 is a very popular blade steel. In fact, it is the most common type of blade steel found in traditional/Eastern kitchens. Chefs & cooks alike enjoy using it because in spite of its hardness it is relatively easy to sharpen and takes on a very fine and sharp edge that proves to be an invaluable resource in the kitchen. One downfall of WS2 is that it rusts when it comes into contact with air and water, and therefore needs to be dried thoroughly before being stored. Additionally, because these knives are “Hongasumi” knives, they are forged with more deliberation and care to remove impurities during the forging process, making them even more refined than “Kasumi” knives. The Shiro-Ko Hongasumi knives sport a traditional-style, Magnolia wood handle embedded with a buffalo horn bolster for balance.
Recommendation: Masamoto Sohonten’s Shiro-Ko Hongasumi line is recommended for professional chefs, cooks and kitchens because its knives require advanced knife maintenance and sharpening skills.