Kikuichi 10.6-inch (270mm) Ceramic Honing Rod, Cherry Handle

Hard Japanese knives can chip on a grooved steel, and Kikuichi’s ceramic honing rod is the fine-grit alternative for them. At roughly 8000 grit equivalent, it removes a very small amount of metal, so a few light strokes realign the edge and refine it at the same time.

Because so little metal comes off, the rod is suited to frequent, even daily, use between whetstone sessions, and regular honing extends the time before a knife needs full sharpening. It is not a substitute for a whetstone when an edge is truly dull. The 270mm rod handles gyutos and sujihikis in full strokes, and the cherry handle has a stainless hanging ring. Kikuichi suggests hanging it from a butcher’s belt or keeping it in the dedicated slot of the Kikuichi knife block.

Using the Rod

Hold the blade at a consistent angle with light pressure and alternate sides for a few strokes. Wipe the rod clean afterward.