With each use of your knife, the razor-sharp edge naturally bends over just a tiny bit. The edge is still sharp, but the sharpest part isn't making contact with the food. The answer is honing with the Shun Kanso Combination Honing Steel. It gently realigns the edge of the blade, prolonging the knife's sharpness. The Shun Kanso Combination Honing Steel has two surfaces: a smooth one for weekly honing, and a micro-ribbed one for monthly honing. How often you hone depends on your usage, of course.
Honing helps maintain your knife's sharpness longer
Two honing surfaces, one for weekly use and one for monthly honing, depending on usage
Sturdy stainless steel construction
Pakkawood® handle, beautifully finished to match the Kanso series; durable, moisture resistant