• 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
  • 25 cm stainless steel honing rod with black pakkawood accent.
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Honing Steel Knife Sharpener - 25 cm rod

Honing Steel Knife Sharpener - 25 cm rod

€50.00
€50.00
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Care & Sharpening Guide

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DESCRIPTION

Just like how it takes a diamond to cut a diamond, it takes a very hard steel to hone a steel blade.

At HRC 65, the KOTAI Honing Steel can fix even the hardest steel alloys in just a few strokes.

○ Forged from rust-resistant, high-carbon steel

○ Keeps knives razor-sharp in seconds

○ Protective finger guard for maximum safety

○ Pointed tip rod for stability

○ Magnetic

SPECIFICATIONS

Rod length / Total length: 25 cm (9") / 37,3 cm (14")

Weight: 331 g (11.7 oz)

Guided honing angle 15 degrees

Rod material #75 carbon steel

Rod hardness HRC 65 +/- 1

Handle Material: Pakkawood

MAINTENANCE

• Hand-wash and dry after washing

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Characteristics

  • #70 Carbon Steel

    Just like how it takes a diamond to cut a diamond, it takes a very hard steel to hone a steel blade.
    At HRC 65, the KOTAI honing steel can fix even the hardest steel alloys in just a few strokes.

  • Honing vs. Sharpening

    Honing realigns the blade edge in just a few strokes, while sharpening removes the dull edge to create a new, sharp one.
    Use the honing steel for weekly maintenance and use the whetstone to restore the blade's edge when sharpening becomes necessary.

  • Get The Angle Right

    To help you hone your blade at the correct angle, the finger guard features a built-in 15˚ guide.

A dull blade is harder to control and risks slipping, increasing the chances of injuring your fingers.

A good honing steel will help you realign your knife’s edge to make cooking safer, faster and more enjoyable.

Thanks to the hard steel used in making KOTAI knives, they only require honing every week or so, depending on use.

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CHEF TESTIMONIALS

In Professional Kitchens

  • "Knife experts at the service of gastronomy experts."

    Picture of Robert Fontana with one of our first knives.
    Robert Fontana

  • "The handle feels great in my hand and is well-balanced. I love the hand-hammered pattern on the blade. Excellent craftsmanship."

    Chef Philippe Colinet with a Kiritsuke KOTAI knife
    Philippe Colinet

  • "KOTAI is a brand that elevates your culinary journey by giving you a better cutting experience."

    Picture of Chef Matthieu Pasgrimaud using our knife.
    Matthieu Pasgrimaud

  • "A powerful knife, yet very comfortable and precise. I always have it right beside me."

    Picture of Thibaut Gamba with our knife.
    Thibaut Gamba

  • "I am speechless! The knife is spectacular!"

    Picture of Francesco Arena using our knife.
    Francesco Arena

  • "We are pleasantly surprised by KOTAI since we embraced it. These are excellent tools for everyday use."

    Picture of Chefs Romain Casas & Tiphaine Mollard using our knives.
    Romain Casas & Tiphaine Mollard

Your Questions, Answered

How do I choose my honing rod?

To choose the right honing rod, first look at its HRC hardness: it should be higher than that of your kitchen knives.

For example, KOTAI knives have an HRC hardness ranging from 57 to 61 ±1, while the KOTAI honing rod is 65 ±1.

Also consider safety, with a protective guard and a comfortable grip.→ Sharpening and honing.

How often should I hone my knives?

A professional who spends several hours a day in the kitchen hones their knives every 2 to 3 days. However, a home cook who prepares meals daily for their family can simply sharpen their knives once a month, and it only takes a few seconds.

→ Sharpening and honing.

What is the difference between honing and sharpening?

Honing (with a honing rod) takes just a few seconds and involves realigning the edge of the blade to restore its sharpness.Sharpening (with a whetstone or oil stone) takes more time and involves creating a new edge on a dull blade. The results last longer than simple honing with a rod, but it doesn’t need to be done often.

Our Customer Reviews