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.

Kurouchi Aoni / Blue Steel Number 2 210 Mm Gyuto Knife High Carbon

Is sharpening steel harder than the knife to be sharpened? - Quora

Masamoto Honkasumi Tamashiro Steel Deba Knife 180mm

Genkai Masakuni Mizu-Honyaki Shirogami #2 Ripple Mirror 300mm

Masamoto Sohonten Honyaki Japanese Kitchen Knife Set3 pure

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

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)

[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

Masamoto KK Yanagiba 270mm

How to sharpen a Japanese Knife

Yanagi Knife 柳葉刀鋪 . Akazawa Kasumi Yanagi

[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