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.

Sakai Takayuki Sharpening Steel 300mm

Trade in Masamoto KK Series 180mm Deba Shirogami 2 – Bernal Cutlery

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

Sakai Takayuki Honing Steel Knife Sharpening Rod — MTC Kitchen

Masamoto KS Gyuto 240mm – Black ferule Shirogami 2 – The Sharp Cook

Sakai Takayuki Honing Ceramic Knife Sharpening Rod

Masamoto VG Series Boning Knife is made of Hyper Molybdenum Vanadium Stainless steel. They are very popular and often recommended by famous cooking

Masamoto VG Series VG-5614 Boning 150mm (5.9 inch)

Tsukiji Masamoto White Steel 2 Deba 180mm (7.1) — MTC Kitchen

Japanese chef knife gyuto MASAMOTO SOHONTEN Virgin carbon steel Siz

Masamoto VG yo-gyuto 210mm – Zahocho Knives Tokyo

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)