Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427 8T including immediate wiping and drying

including immediate wiping and drying after use to prevent corrosion

4 mm  Width of Spine at Middle of Blade

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

if the blade is made of mono-steel construction (non-cladded

There is Japanese Binchotan

Masamoto Sohonten KI (Hongasumi White 1) Yanagiba 270mm (10.6 inch) KI0427 8T including immediate wiping and dryingThe 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,