Kitchen Accessory - Kotai Honing Steel for Kitchen Knives
About this product
Honing steel. Stainless Steel and Black Pakkawood. 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. Thanks to the hard steel used in making Kotai knives, they only require honing every week or so, depending on use. Thoughtful design for extra safety and comfort: Extra-long 12-inch (30 cm) rod, long enough to sharpen your longest knives. Pakkawood handle for comfortable grip and durability. Magnetized rod collects steel dust to keep your kitchen tidy. Built-in 15˚ guide on the finger guard helps you hone your blades at the correct angle. Rod’s pointed tip anchors on your table for extra stability and safety. A sharp knife is a safe knife. A dull blade is harder to control and risks slipping, increasing the chances of injuring your fingers.
About this product
Honing steel. Stainless Steel and Black Pakkawood. 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. Thanks to the hard steel used in making Kotai knives, they only require honing every week or so, depending on use. Thoughtful design for extra safety and comfort: Extra-long 12-inch (30 cm) rod, long enough to sharpen your longest knives. Pakkawood handle for comfortable grip and durability. Magnetized rod collects steel dust to keep your kitchen tidy. Built-in 15˚ guide on the finger guard helps you hone your blades at the correct angle. Rod’s pointed tip anchors on your table for extra stability and safety. A sharp knife is a safe knife. A dull blade is harder to control and risks slipping, increasing the chances of injuring your fingers.
About this product
Honing steel. Stainless Steel and Black Pakkawood. 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. Thanks to the hard steel used in making Kotai knives, they only require honing every week or so, depending on use. Thoughtful design for extra safety and comfort: Extra-long 12-inch (30 cm) rod, long enough to sharpen your longest knives. Pakkawood handle for comfortable grip and durability. Magnetized rod collects steel dust to keep your kitchen tidy. Built-in 15˚ guide on the finger guard helps you hone your blades at the correct angle. Rod’s pointed tip anchors on your table for extra stability and safety. A sharp knife is a safe knife. A dull blade is harder to control and risks slipping, increasing the chances of injuring your fingers.
Details
• Made in China • Dimensions: 18.7″ x 2.8″ x 1.6″ (47.6 x 7.1 x 4 cm) • Weight: 1.4 lb (0.6 kg)
Shipping
Ships from France