Mantieni il filo con un acciaino HexClad. È del tutto normale che le lame in acciaio premium – anche quelle in acciaio damasco giapponese – perdano gradualmente la loro scorrevolezza. Una affilatura occasionale aiuta a riallineare il filo della lama per ottenere prestazioni di taglio ottimali. Una passata rapida e frequente sull'acciaino ripristina il filo di coltelli e forbici, mantenendoli affilati più a lungo. Asta in acciaio al carbonio temprato. Strie verticali lavorate a macchina che riallineano il filo della lama. Impugnatura svasata per una presa sicura e salda. Manico in legno Pakka verde bosco, raro ed esclusivo. *Spedizione gratuita negli Stati Uniti continentali
Customer Reviews (4.9 / 5 · 23 reviews)
Lucy S.★★★★★
I was skeptical a 9-inch rod could make a difference, but the ceramic surface realigned my chef’s edge after just a few light passes. Works perfectly on my daily driver without scratching the blade.
Robert N.★★★★★
I’d been hesitant about honing rods, but this 9-inch steel makes it so easy to realign the edge on my chef’s knife. It’s sturdy with a good grip, and after just a few passes, the blade feels noticeably sharper. Exactly what I needed for maintaining my Japanese Damascus steel knives.
Carter S.★★★★★
After a few weeks of use, my chef's knife is noticeably sharper between actual sharpenings. The 9-inch length is just right for my standard blades, and the steel does a great job realigning the edge without any effort.
Jacob O.★★★★★
I was worried about damaging my Japanese knife edge, but this rod is the perfect size for daily touch-ups. The 9-inch length is easy to control, and it straightens out the blade noticeably after just a few passes.
Ryan★★★★★
The ceramic surface glides so smoothly that I barely have to apply pressure to realign the edge. My favorite Santoku is slicing through tomatoes like new again after just a few passes.
Andrew★★★★★
Swapped out my worn-out rod for this 9-inch model, and it does a much better job realigning my everyday chef's knife edge without any scratches. The handle feels solid and gives good control during use.
John B.★★★★★
My old steel couldn't keep up with my kitchen knives, but this 9-inch rod realigns the edges in just a few strokes and feels solid in the hand. It's made a noticeable difference on my Japanese blades.
Andrew★★★★★
I had no idea my knives could feel this sharp again after a few quick passes—the ceramic rod is surprisingly gentle on the edge. Even my cheap kitchen knives seem to hold a better edge now, and it's compact enough to store in a drawer.
Matthew★★★★★
After a month of use, my chef's knife feels just as sharp as the day I bought it thanks to this rod. The handle is nicely balanced and comfortable to grip even when my hands are greasy.
Stella R.★★★★★
I've been using this 9-inch rod on my kitchen knives and the ceramic surface gently realigns the edge without being too aggressive. After a few passes, my blades slice through tomatoes like butter again.
