A sharpening steel does not remove metal the way a stone does. What it does is push a rolled edge back into line. Every time you cut, the very fine edge of the blade folds over microscopically, and the knife feels blunt long before it actually is. A few passes on a steel straightens it and the sharpness comes back.
This is a fine cut bar, which means shallow closely spaced grooves that true the edge without chewing at it. Fine cut is what you want for Japanese knives and for any hard steel where an aggressive coarse steel would do more harm than good. At 27.5cm it suits blades up to around 24cm.
- Fine cut grooves true the edge without removing unnecessary metal
- Suits hard Japanese steels where a coarse steel is too aggressive
- 275mm working length for blades up to around 24cm
- Extends the time between whetstone sharpenings
- Made in Japan