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. At 30cm this is the length for professional kitchens running 27cm and 30cm gyutos, where a shorter steel runs out of bar before the blade runs out of edge.
- Fine cut grooves true the edge without removing unnecessary metal
- Suits hard Japanese steels where a coarse steel is too aggressive
- 300mm working length for long professional blades
- Extends the time between whetstone sharpenings
- Made in Japan