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3 products
Keep all your knives in tip top condition and super sharp with the Olive Wood Diamond Knife Sharpening Steel. Designed for regular knife maintenance, the diamond-coated sharpening rod helps restore a sharp cutting edge and keep your knives performing at their best. A knife sharpener suitable for most knife types including ceramic but not serrated knives.
- Diamond sharpening steel with 20cm pole
- Olive wood handle with opal-effect ring
- Includes wooden gift box
- Available in Olive Wood, Pakkawood and Pearl
Premium Olive Wood Handle
The natural wood handle gives the Olive Wood kitchen knife range a warm, natural appearance while providing a comfortable grip and balanced feel in the hand. An elegant opal-effect ring adds a distinctive finishing detail, highlighting the craftsmanship and luxury character of the knife.
Keep your kitchen knives sharp, precise and ready to use with our 20cm Diamond Knife Sharpening Steel, finished with a beautiful Pakkawood handle. Designed for regular knife maintenance, the diamond-coated sharpening rod helps restore a sharp cutting edge and keep your knives performing at their best. A knife sharpener suitable for most knife types including ceramic but not serrated knives.
- Diamond sharpening steel with 20cm pole
- Pakkawood handle with opal-effect ring
- Includes wooden gift box
- Available in Olive Wood, Pakkawood and Pearl
Premium Pakkawood Handle
The beautifully polished pakkawood handle of the Pakkawood kitchen knife range provides a comfortable, secure grip while adding a luxurious finish. An elegant opal-effect ring completes the handle, giving the knife a distinctive appearance that looks as impressive as it performs.
Keep all your knives in tip top condition and super sharp with the Pearl Diamond Knife Sharpening Steel. A knife sharpener suitable for most knife types including ceramic but not serrated knives.
- Diamond sharpening steel with 20cm pole
- Beautiful pearl effect resin handle
- Includes wooden gift box
- Available in Olive Wood, Pakkawood and Pearl
VG-10 Damascus Steel
Forged from 67 layers of VG-10 Damascus Steel for exceptional toughness. The beautiful craftsmanship in these knives can be seen in the elegant, layered Damascus pattern on the blade and the pearl resin handle.
Premium Abalone Pearl Handle
The Pearl kitchen knife range balances luxury and hard wearing-durability. These Japanese style Damascus knives with abalone pearl resin handles make the perfect gift for food enthusiasts and home cooks.
Discover the Knives Worth Sharpening
Explore our full range of Damascus kitchen knives. Expect razor-sharp blades paired with luxury handles that deliver comfort and control. Discover Japanese-style knives built for everyday performance.
What is a sharpening steel?
Find the right knife for you
Knife Sharpening FAQs
A whetstone is a sharpening stone used to grind and reshape a dull blade's edge, offering the most control and precision - it's the traditional method preferred by professional chefs. A roller sharpener uses guided angles and sharpening wheels to quickly restore an edge with minimal skill required. A sharpening steel doesn't sharpen the blade itself but realigns and hones the edge between sharpenings, helping maintain sharpness for longer.
This depends on how often you use your knife but most home cooks should sharpen their kitchen knives every 1-3 months with a whetstone or roller sharpener. Sharpening steels should be used more frequently, ideally every few uses, to maintain the edge between full sharpenings.
For the best results, yes. A whetstone or roller sharpener are used to periodically sharpen and restore the blade's edge, while a sharpening steel is used regularly between sharpenings to keep the edge aligned and performing well. Using both together helps to extend the overall life of your knife.
Yes, the Katana Saya Roller Sharpener is designed to work safely with Damascus steel and other high-quality steels, using guided angles to protect the blade's edge and pattern while delivering a consistent and precise sharpen.
No. A sharpening steel realigns and straightens the blade's edge but doesn't remove the metal or restore a truly dull blade. For a knife that has lost its sharpness, use a whetstone or roller sharpener to properly resharpen the edge, then use a sharpening steel for ongoing maintenance.
Coarse grits (400-1000) are best for repairing damaged of very dull blades. Medium grits (1000-3000) are ideal for regular sharpening and maintenance. Fine grits (3000+) refine the edge to a razor-sharp finish. Most kitchen knives only need a medium to fine grit for everyday sharpening.
If your knife struggles to cleanly slice through tomatoes or other soft food, or if you notice it slipping rather than cutting, it's time to sharpen. Regular honing with a sharpening steel can delay the need for a full sharpen, but even well-maintained knives will need resharpening over time.