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 KS shirogami#2 gyuto 240mm – Zahocho Knives Tokyo

The Glestain Ceramic Honing Rod is made out of a hard ceramic. The harder material quickly realigns blades in a less abrasive way than traditional steel honing rods. This unique honing rod is ideal for those using Japanese made Western knives in commercial kitchens.

Glestain Ceramic Honing Rod

Masamoto Honkasumi Tamashiro Steel Deba Knife 180mm

Masamoto KS Honkasumi Gyokuhaku-ko Buffalo Tsuba Japanese Chef's

Masamoto HC Japanese Virgin Carbon Steel Chef's Honesuki(Boning

Masamoto Chef Knife -High Grade Hon Kasumi Yanagiba JapaneseChefsKnife

Japanese chef knife wagyuto MASAMOTO SOHONTEN Gyokuhaku-ko Size:24cm

Masamoto Sohonten White 2 Kasumi Yanagiba 300 mm KK0430 – K&S

Masamoto Knives from the KA Series Hon Kasumi Yanagiba (Blue Steel No.2; HRc. 62-63). This knife is perfect for users who demand tough, strength and

Masamoto KA Series Hon Kasumi 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)

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

Masamoto Hongasumi White Steel No.2 Deba Magnolia Handle

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 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