Kitchen accessories - Sharpening steel Stainless steel and black pakka wood
Just as it takes a diamond to sharpen a diamond, it takes a very hard steel to sharpen a steel knife. With HRC 65, the Kotai sharpening 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 need to be sharpened about once a week, depending on use.
Thoughtful design for extra safety and comfort:
- Extra long 30cm 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 sharpen your knives at the correct angle. - The pointed tip of the rod anchors itself to your table for added stability and security.
A sharp knife is a safe knife. A dull knife is harder to control and can slip, increasing the chance of injuring your fingers.
A good sharpening steel will help you realign the edge of your knife to make cooking safer, faster and more enjoyable.
