Masamoto Honing Steel

Masamoto Honing Steel

Our most popular honing steel, the Masamoto Honing Steel can be used to quickly remove accumulated oil and residue from your knife. The high quality construction and fine texture straighten your knife, providing a better edge for cutting. Investing in a high quality steel with a fine surface will extend the life of your knife by removing less material from the blade during the honing process.

MASAMOTO SOHONTEN HONESUKI BONING KNIFE: Honesuki is specifically designed for de-boning and breaking down poultry, but you can also use if for

MASAMOTO AT Japanese Honesuki Boning Knife 5.7 (145mm) Made in JAPAN, Kitchen Deboning Knife for Chicken and Meat Cutting, Sharp Japanese Stainless

Description Masamoto VG Line Masamoto’s VG series is made from Hyper Molybdenum Vanadium steel and was rated #1 Hybrid Chef’s Knife by Cook’s

Masamoto VG Honesuki 145mm (5.7

Masamoto VG yo-gyuto 210mm – Zahocho Knives Tokyo

Japanese knife yanagiba MASAMOTO SOHONTEN Carbon blue steel Aoko Si

Masamoto Hongasumi White Steel No.2 Deba Magnolia Handle

MASAMOTO SOHONTEN PROFESSIONAL SASHIMI KNIFE: Yanagiba knives are used to slice boneless fish fillets for Sashimi and Sushi dishes and skin fish. The

MASAMOTO KS Japanese Yanagiba Sushi Knife with Sheath 8.2 (210mm) [HONBAZUKE] Made in JAPAN, Professional Sashimi Knife, Ultra Sharp Japanese Carbon

Masamoto Honkasumi Tamashiro Steel Deba Knife 180mm

Japanese chef knife wagyuto MASAMOTO SOHONTEN Swedish steel Size:24

[General Features] Masamoto knives have been historically used as the Highest-Integrity Professional Chef Knife Brand in Japan (refer to the bottom of

Masamoto CT Prime High-Carbon Steel Japanese Chef's Western Deba 240mm CT5324

Masamoto KH Series Yanagiba knife has a gorgeous Damascus blade. It is beautiful and also highly practical due to great sharpness and strength.

Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Yanagiba (240mm to 330mm, 4 sizes)

This Masamoto Chef knife is a high-grade Hon Kasumi Yanagiba knives (White Steel No.2 ; HRc. 62-63) that is hand sharpened by some of the most skilled

Masamoto KS Series Hon Kasumi White Steel No.2 Yanagiba (210mm to 330mm, 5 sizes)

The KS Effect - The Masamoto KS is an iconic knife that has

The special Masamoto HS Series Honyaki Yanagiba is produced using ancient forging and heat-treatment processes that were perfected by Japanese sword

Masamoto HS Series Honyaki White Steel No.2 Yanagiba (240mm to 330mm, 4 sizes)

Masamoto CT Series Petty knife is made from Japanese high carbon steel (HRc. 58-59) and come with attractive red sandalwood handles.

Masamoto CT Series Petty (120mm to 150mm, 3 sizes)

Kasumi knives like this deba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen.

Tsukiji Masamoto White Steel 2 Deba 210mm (8.2)