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Designed especially for Asian Style knives, the Chef's Choice 316 sharpener creates an Asian type factory edge known for its thin profile and razor sharpness. Asian chef's recognize this as the ideal edge for all brands of Santuko and other Asian cutlery whether you are preparing elaborate dishes of sushi or sashimi or filleting the catch of the day. Stage 1: Sharpening/Honing: 100% diamond abrasives sharpen and hone the knife's edge, creating the first facet. Diamonds make it fast and easy and will never detemper your knife. Stage 2: Stropping and polishing: Ultra fine diamonds strop and polish, creating highly polished micro facets along the super sharp edge. Precision guides, patented elastomeric springs hold knives securely against precision guides for accurate control of sharpening angles.
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This works great with all my Asian and newer knifes with the thinner cutting edge.Published 7 days ago by Amazon Customer
works superbly on Asian knives (15 degree angle) and is also superb for American/European knives with larger angles.Published 19 days ago by John R Hamill Jr
Heard it getting reviewed from "America's Test Kitchen". It works great. I used to have a manual one but this one works so much better.Published 1 month ago by MacAddict
Know the edge you want before buying. I use Asian angled edges on many of my kitchen knives and this maintains them. I still do my fine Asian blades by hand with wet stones.Published 1 month ago by DuWayne
This a good sharpener for Japanese knives. Finish on a water stone if you want a razor edge.Published 6 months ago by G Samuel Hurt
Much better consistent results and consistent angles than for me to try and use a waterstone on my Shun Nakiri knife.Published 19 months ago by Jeffrey Stacy