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 KK Deba 165mm – The Sharp Cook

Knife Sharpeners Like Whetstones Can Be Complicated. Here's a

Knife 24cm 27cm 30cm Overall lenght 389mm 420mm 459mm Blade lenght 240mm 270mm 300mm Blade thickness 3.68mm 3.92mm 4.37mm Blade Height 29mm 32mm 35mm

Japanese knife yanagiba MASAMOTO SOHONTEN Carbon blue steel Aoko Si

Masamoto KK 270mm yanagiba.

Masamoto KS Gyuto 270mm (Swedish Steel) – Cutting Edge Knives

[General Features] Masamoto HC series is made of pure Japanese Virgin Carbon Steel. The high carbon blade has extremely hard and sharp edge, but

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

Vintage Japanese lefty Deba 200mm “Masamoto”

Custom SG2 Burja - Prosciutto Knife 300mm (11.8) – SharpEdge

MASAMOTO SOHONTEN HANKOTSU BONING KNIFE: Hankotsu is specifically designed for de-boning and breaking down poultry. It can be held with the blade edge

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

Masamoto Hongasumi White Steel No.2 Kakugata Usuba 180mm Magnolia

Best Japanese Chef Knives – Six Recommends

Masamoto Hongasumi White Steel No.2 Deba Magnolia Handle

Masamoto Sohonten White 2 Kasumi Yanagiba 270 mm KK0427 – K&S

[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