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For a long time now I have shunned the idea of using an archetypal metal steel on my high carbon Japanese knives. If used incorrectly, one of the two will give up and I guarantee it will be the knife. However, this ceramic steel is an entirely different beast and excellent for quick touch ups, I use mine held vertically with its tip touching the work surface and use gentle downwards strokes. This octagonal-shaped steel will bring my knives back to hair-popping sharpness in a few strokes.
STEEL LENGTH: 280MM
OVERALL LENGTH: 390MM
"This is my first time using a ceramic steel and it is now a firm favourite in my arsenal."