Masamoto Honing Steel
Price: $ 43.00
4.6(241)
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.
Kasumi knives like this takohiki 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 1 Takohiki 300mm (11.8) Kasumi
Sakai Takayuki Sharpening Steel 300mm
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)
[Features] Masamoto knives are famous for the Highest-Integrity Professional Chef Knife Brand in Japan. [Specifications] High Carbon Blade Steel
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Masamoto Hongasumi White Steel No.2 Deba Magnolia Handle
Masamoto HC
Masamoto KK Yanagiba 270mm
Masamoto Hon-Kasumi Shirogami Steel Sakimaru Takohiki
Description , Masamoto KS Line , Masamoto’s White Steel Hongasumi is a 100% hand-forged line. The blades are forged by joining white #2 steel with a
Masamoto KS Hongasumi Yanagi 240mm (9.4)
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Possibly one of the most highly sought after knives amongst professional chefs. The Masamoto KS Gyuto is the gold standard in professional quality.
KS Gyuto 210mm
Knife Sharpeners Like Whetstones Can Be Complicated. Here's a
Material : Stainless steel, Rod length : 300mm, MADE IN JAPAN
Masamoto Honing Steel - EDGE OF STEEL