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 SW Japanese Gyuto Chef's Knife with Sheath
Honing Steels at Korin & How To Use Them
Japanese chef knife wagyuto MASAMOTO SOHONTEN honkasumi Size:24/27cm
Masamoto KS Series Hongasumi Sujihiki 240mm Shirogami 2 – Brown
MASAMOTO SOHONTEN HONESUKI BONING KNIFE: Honesuki is specifically designed for de-boning and breaking down poultry, but you can also use if for
MASAMOTO AT Japanese Honesuki Boning Knife 5.7 (145mm) Made in JAPAN, Kitchen Deboning Knife for Chicken and Meat Cutting, Sharp Japanese Stainless
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[Product details]- Manufacturer : Aoki Hamono Co.,Ltd. (JAPAN)- Handle Material : PP (polypropylene)- Knife Type : Sharpening Rod- Blade Length
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Tsukiji Masamoto V1 Carbon Steel Honesuki Boning 150mm (5.9) with Saya
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)
Masamoto HC Japanese Virgin Carbon Steel Chef's Honesuki(Boning
Japanese knife yanagiba MASAMOTO SOHONTEN Carbon blue steel Aoko Si
Masamoto Sohonten Shiro-ko Honyaki Yanagi 11.7 (30cm) - Right
Material : Stainless steel, Handle : D-shaped ebony PakkaWood®, Length : 22.9mm, MADE IN JAPAN
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