Miyabi Birchwood Sharpening Steel

This is a honing steel, designed for realigning the blade edge rather than removing metal to create a new edge. It is intended for frequent maintenance to keep your knife performing at its best between professional sharpenings.

Yes, the tungsten carbide surface is effective on most high-quality kitchen knives. However, it is specifically optimized for the hard steel found in Japanese cutlery, such as the Miyabi SG2 line.

The handle is made of natural Karelian Birch, so it must be hand-washed and dried immediately after use. Avoid soaking it in water or putting it in the dishwasher, as moisture can damage the wood over time.

For best results, use the steel lightly before or after every major cooking session. Regular, gentle honing prevents the edge from rolling and helps maintain your knife's sharpness for much longer.

While tungsten carbide is very durable, it is designed to be used with a light touch. As long as you use gentle pressure and the correct angle, it will effectively realign the edge without damaging the blade.