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Knives
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Miyabi Black 10-inch Tungsten Honing Rod
Edge Maintenance Matched to Miyabi Black Steel The Miyabi Black Tungsten Honing Rod is the maintenance tool for owners of Miyabi Black knives and other hard Japanese blades. Regular honing realigns the edge between sharpenings, which keeps a knife cutting cleanly and reduces how often it must go to the stones. Miyabi designed this rod specifically for the steel used throughout the Black series.
Construction and Performance Tungsten rod. Tungsten is hard enough to work on high-hardness Japanese steels and keeps a consistent surface for honing over years of use. Light, efficient maintenance. A few strokes per side before or during prep restores the edge’s alignment without removing appreciable metal. Matched handle. The handle uses the same dyed maple burl, mosaic pin and D-shaped profile as the Miyabi Black knives, so the rod belongs with the set on the counter or the block. Protective bolster. A stainless steel bolster separates the hand from the rod during each stroke.
Best Uses Routine honing of Miyabi Black knives Maintaining other hard Japanese kitchen knives Restoring a clean cut midway through a long prep session Pair it with any knife in the series, such as the Miyabi Black 8-inch Chef’s Knife. When honing no longer restores the edge, sharpen on whetstones. Learn More$264.95 -
Wusthof Ikon African Blackwood 10 in. Fine Cut Steel
The Wusthof Ikon African Blackwood 10 in. Fine Cut Steel is the tool you need to maintain your knife's sharpness. Commonly mistaken for a "knife sharpener," this honing steel realigns the blade's edge after it has rolled over from use. Learn More$229.95 -
Wusthof Classic Ikon 10 in. Honing Steel
Ensure that your knives are incredibly sharp with the Wusthof Classic Ikon Honing Steel, this is trurly a premium product that should be used regularly. Your knives will deteriorate and lose their edge and honing realigns the microscopic teeth in the blade that can't be seen with the naked eye. The handle design is made of a highly durable synthetic material known as Polyoxymethylene (POM), which features a tighter molecular structure to resist fading and discoloration. Often, a knife's edge will bend or roll slightly from normal use, after running it across this honing steel it will help to straighten the edge and the knife will be sharp again. By regularly honing your knives, you will maximize the time in between sharpening. The riveted handle ensures it stays on securely, and it’s made of resilient and corrosion-resistant polypropylene. Maintaining a clean appearance over time, the sharpening steel is made of stain-resistant high-carbon steel. Great for consistent honing through high-volume use, this material also provides durability. Learn More$179.95 -
F. Dick Red Spirit 10 in Regular Cut Honing Rod
Knives need to be resharpened regularly with a sharpening steel so that they stay really sharp. The Red Spirit series sharpening steel with its round blade, standard cut and distinctive red handle complete the series. F. Dick is the premier producer and innovator of honing tools in the world they use and invent state of the art technologies to ensure that every rod is ideally taperred, hygienically sealed and optimally balanced. Made in Germany.
Features: Non-slip handle made of high quality plastics Symmetrical round shape for comfort and harmonious guidance Learn More$70.85 -
F. Dick 1905 Series 10 in. Regular Cut Steel
The F. Dick 1905 Series 10 in. Regular Cut Steel is used to straighten the edge that rolls after pressing a knife into the cutting board. Regular use of a honing rod will lengthen the time between sharpenings and greatly increases the performance of your knife. This 10 inch regular cut steel matches the distinctive handle design of the F. Dick 1905 Series. Learn More$118.30 -
Messermeister Oliva Elite 10 in. Fine Cut Honing Steel
The Messermeister Oliva Elite 10 in. Fine Cut Honing Steel is a reliable tool for keeping knives aligned and performing well. The fine cut surface realigns blade edges between sharpening sessions, helping maintain a consistent edge for slicing and chopping. Its 10 in. length works with a range of kitchen knives, and the olivewood handle offers a warm feel and secure grip. This honing steel is designed for regular use in both home and professional kitchens, making edge maintenance part of your routine. Learn More -
Glestain Hexagonal Ceramic Honing Rod 10.8" (275mm)
Superior Edge Realignment Through Hexagonal Contact Geometry Traditional round honing rods offer a microscopic contact point with the knife edge, requiring multiple passes and perfect steady-handedness to achieve results. The Glestain 10.8 in. (275mm) Ceramic Honing Rod disrupts this standard with a specialized hexagonal profile. By providing six flat faces, this rod allows for a significantly larger contact area between the ceramic material and the knife's secondary bevel. For the professional chef processing 40+ lbs of protein per shift, this means achieving a razor-sharp realignment in fewer strokes with far less margin for error. Constructed in Japan, this rod is specifically designed to handle the harder steels found in Japanese cutlery (58-63 HRC). While traditional stainless steels may struggle to 'move' the edge of a high-carbon blade, this ceramic composite offers the necessary abrasive qualities to realign and slightly refine the edge without the aggressive metal removal of a coarse whetstone. The 10.8-inch length is the professional's choice, providing enough runway to maintain everything from a 150mm petty knife to a 270mm gyuto or sujihiki slicer. The handle is weighted for balance, ensuring that the tip of the rod doesn't feel 'heavy' during rapid vertical honing sessions in a high-pressure kitchen environment. Learn More$36.00 -
Kikuichi Carbon Elite 7-Piece Knife Block Set
Kikuichi Carbon Elite 7-Piece Knife Block Set The Kikuichi Carbon Elite 7-Piece Knife Block Set equips a kitchen with a complete range of carbon steel knives, from detail work to long slicing, along with the block to store them and the rod to maintain them. It suits experienced home cooks and professionals who want the sharpness and easy resharpening of carbon steel across every task, with matching handles and balance throughout. The Knives 120mm Parer: Peeling, trimming and detail work in the hand or on the board. 150mm Honesuki: A Japanese boning knife for breaking down poultry and separating meat at the joints. 180mm Santoku: A compact all-purpose knife for slicing, dicing and mincing vegetables, fish and boneless meat. 210mm Gyuto: The Japanese chef’s knife and the workhorse of the set, with a thin profile that moves through dense vegetables without wedging. 240mm Sujihiki: A long, narrow slicer for carving roasts and portioning fish in a single stroke. Why Carbon Elite Every knife in the set is made from SK-4 high-carbon steel, a single steel throughout rather than a clad blade. SK-4 takes a keen edge and is easy to restore on a waterstone, which makes the set a practical introduction to carbon steel for cooks who sharpen their own knives. The included Kikuichi 10.5-inch Ceramic Honing Rod realigns the edges between sharpenings, and the Kikuichi 6-Slot Knife Block keeps the edges protected, with one slot free for an additional knife such as the Carbon Elite 150mm Petty. Learn More
