Sakai Takayuki Black Ceramic Honing Rod 270mmThis honing rod has a medium 2000 grit surface that polishes your edge smooth. Similar in function to a traditional European "steel" these rods are meant to "hone" or gently realign your edge. Use it daily in commercial restaurant environments or once every few weeks in home environments to maintain a fine edge. This does not replace sharpening which you should still do every couple of weeks (restaurant) or every couple of months (home). Ceramic

best fit for users seeking a non-serrated table knife for precise steak cutting

The octagonal heart-shaped ebony handle pairs with a marble and blonde horn bolster to provide an ergonomic grip that conforms to the hand

hand-forging powder stainless steel into thin bevels suited for dense vegetables

measuring 50mm at the heel and weighing 186g

This composition allows exceptional edge retention and fine sharpening

The Tanaka R2 Ironwood Sujihiki 210mm is a double-bevel Japanese slicer featuring SG2 powdered stainless steel and a desert ironwood handle

This sakimaru profile reduces surface friction during slicing tasks

Ohira Awasedo is from the same mine as the famouse Ohira Suita

The blade employs san-mai construction with a KU Nashiji finish and measures 168mm in edge length

02% carbon content

The stainless cladding makes this blade easy to look after

weighing 206g with a spine measuring 5