Miyabi Sharpening Steel

This is a honing rod, not a sharpener. It is designed to realign the edge of your blade to maintain its sharpness between professional sharpenings, rather than removing metal to create a new edge.

Yes, the 10-inch length makes it versatile enough to handle almost any knife size in your kitchen, from paring knives to large chef's knives.

Tungsten carbide is significantly harder and more durable than standard steel rods. This allows it to maintain its own integrity longer and provide a more consistent, effective honing experience over time.

For the best results, you should use the rod lightly before or after every major cutting session. Regular, gentle honing keeps the blade edge straight and prevents it from dulling prematurely.

While it is compatible with most blades, be mindful of the angle you use. Japanese knives often have thinner, harder steel that requires a delicate touch and a consistent angle to avoid damaging the edge.