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.

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 Honing Steel

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)

Masamoto Sohonten Shiro-ko Honyaki Yanagi 11.7 (30cm) - Right

Sakai Takayuki Sharpening Steel 300mm

Masamoto KS White #2 Gyuto 210mm w/ Saya — The Knife Roll

[Features] Masamoto knives are famous for the Highest-Integrity Professional Chef Knife Brand in Japan. [Specifications] High Carbon Blade Steel

Masamoto Honkasumi Tamashiro Steel Deba Knife 180mm

Tsukiji Masamoto Honyaki White Steel Yanagi Knife 270mm – N.A. Kitchen Collection

Masamoto HC Japanese Virgin Carbon Steel Chef's Honesuki(Boning) 145mm HC5614

Masamoto HA Series Honyaki Blue Steel No.2 Yanagiba Knife