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 Classic Combination Honing Steel. It gently realigns the edge of the blade, prolonging the knife's sharpness.
While fine European knives can require honing after each use, Shun's harder steel means you can hone just once a week or so, depending on your level of use. The premium PakkaWood handle provides a secure grip and matches the handles of the rest of the beautiful Shun Classic line.