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Wusthof Asian Edge Knife Sharpener, Red
|Price:||$27.49 & FREE Shipping on orders over $49. Details|
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- 2-stage santoku sharpener with 2 slots labeled for easy use
- Coarse carbide heads set an edge on a dull knife
- Fine ceramic rods hone a sharp edge
- Large, easy-grip handle and non-slip rubber bottom
- Measures 8 by 3 by 1-1/4 inches
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This item: Wusthof Asian Edge Knife Sharpener, Red
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Quality MegaMall||theaccentshopinc||theaccentshopinc||Amazon.com|
|Dimensions||4 inches x 7 inches x 2 inches||3.5 inches x 9 inches x 1.5 inches||3.5 inches x 9 inches x 1.5 inches||7.5 inches x 10.5 inches x 5.25 inches|
|Item Package Weight||0.02 pounds||0.75 pounds||0.65 pounds||0.6 pounds|
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Santoku knife sharpener
Top Customer Reviews
I guess you could call this the lazy man's sharpener, for those of us who don't have time to learn how to use a whetstone. It's cheaper, and more compact than a Spyderco 304, which I was also looking at (but can only be found on eBay these days, and costs twice as much). But it works well, and creates a sharp knife in just a few swipes.
Now my sharpening is complete. For my regular German knives, I sharpen every 6 months - 1 year with the Chef's Choice 120 (sharpens at ~ 25 degrees), and I steel everytime before use at about 22-25 degrees. For my remaining knives, Ikon, Santoku, I just use this Wusthof Asian Edge sharpener (using the fine ceramic) every so often, and the coarse ceramic at most 1x or 2x a year.
I would not use this sharpener on Shuns however, since Shuns may sometimes have a one-sided bevel edge that may be destroyed with this type of sharpener. Consult your knife manufacturer's recommendations for best results.
**EDIT** After having owned this device for nearly 2 years, I can attest that it's just as handy as ever. I use it to sharpen my MAC MTH knife, and it works beautifully for this purpose. My MAC knife chops through watermelon rinds/butternut squash/taro roots like a hot knife through proverbial butter, after just a few sharpenings.
Have not used the course-stage sharpener because I do not allow the knife to become dull. However, a dull knife usually requires removal of metal to become sharp again, and I don't believe this sharpener removes metal. It is great for its intended purpose though, maintaining the near-new sharpness of a high quality santoku knife, and maintaining the 16 degree angle without scaring the edge when sharpening.
It performs excellently on straight blades - you need to curve the knife a little for best effect if the knife's blade is curved near the top.
I think it loses some of its effectiveness after about 6 months of moderate to heavy use, but at this price I think it's well worth getting a new one if you spent on premium kitchen knives.
Also, it is impossible to cosmetically scratch your knives with this sharpener - it will touch the blade an nothing else...
For those of you that this is your first santoku remember you do not need to use the course side every time. Use the fine side on a regular basis and the course side only when you have noticed a diminished edge on the knife. This will maximize the life of your santoku.
Also I suspect I will have to purchase on of these every year or so. At less than 10% the cost of my santoku it is a small price to pay.
Most Recent Customer Reviews
It is named as Asian Edge knife sharpener, but came in as two stage knife sharpener specially designed for Wusthof knifes?! Only the red color matches what it states.Published 6 days ago by Amazon Customer
Easy to use. Works very well on Wüsthof Santoku knives. Sadly, it's made in China. Loses 1 star just for that. Read morePublished 2 months ago by NJVSESQ
My henckel santoku knife is in pretty bad shape. It hasn't been sharpened as it should have been and I'd been washing it in the dishwasher, which my mother-in-law told me is... Read morePublished 4 months ago by Gamermomstl