Shun Classic 9" Combination Honing Steel

Top quality SHUN does not disappoint. I bought this sharpener to replace one lost from my knife block after moving. It is comfortable in the hand, works well for daily/weekly touch ups on the blades and of course looks great with my other SHUN DM series knives.

Works very well for my home kitchen use. I use this hone 1x per week to keep my Shun Classic's edge true. The built in guide near the handle helps getting the correct angle for the knife. That feature with a youtube video for this product make it easy to use properly. I have been using this hone for about 5 months and there are no signs of wear. It is still like new. This product functions as intended and is of great quality. I am overall very happy with this purchase.

This works really well on all VG10 or lower grade steels from Shun and other makers. Easy to use and the angle guide helps to straighten the blade at the right angle. That being said, I have a couple of higher end SG2 knives from Shun and Miyabi that this is too soft for and wont do anything for. Not that they advertised this as such, just something to keep in mind if you do own SG2 level knives.

Let me begin by saying that I want to provide a quick clarification of some issues raised by critical reviewers of this honing steel that is a perfect match for Shun knives. The handle guard serves as an angle guide to align the knife at a 16 degree angle to the honing steel while it is standing upright on a cutting board with the knife being drawn downward toward the board. All of the sides, both curved and flat, provide a 16 degree angle to align the knife. The flat side is to keep the honing steel from rolling when placed on a flat surface. The handle shape is a D or modified triangle. This shape allows for better grip on the handle because a triangle does not rotate easily in the hand. The steel has four equal quadrants. Two of them are smooth for daily honing and two are ridged for more aggressive weekly honing. The differing textures are 180 degrees opposed so that they are directly across for easy alignment when drawing both the left and right side of the knife blade down the steel. I hope this clears up some of the confusion created by the critical reviews and explains why this honing steel is a very good match for Shun knives.

Sharp edges at the handle. Wood is machined separately from the metal ends and they don't match. Poor performance in the fabrication. This company has higher standards than what I have experienced with this product. The final inspector of this unit has brought shame on the company, the staff, the founders, himself and his family.

Not from Nippon.Made in China.Returned to Amazon.Not of Shun quality ,good but no cigar.I use Victorinox steel that I found here on Amazon.I need to produce a edge that is not just a 16.My Wustof takes a10 degree,14,and 22.My Shun 16 and 22 degree knifes, they love the 12 and 14 inch length.The Victorinox have very interesting textures that with practice Is allowing one pass on each side to do the technical trick.Intresting that the Swiss Vic's are all made in Sheffield England not In Switzerland, no yodel here!For me the 9 inch is the starting point for honing.The 12 and 14 inch allow better angle freehand with extra length to do it.I know of no knife block that will hold them.Since my familiarity comes from the early Pro Victorinox "For,s" these hold up to Pro quality,with unerring quality.Way heavier Vic,s, than the Shuns with the wood handles.The plastic handle Victorinox 9 inch Black Continental is a great all purpose and in the $20 buck range.If you have a 10' 12', inch blade and is relatively new, the 14 inch Fine Victorinox wood handle would be a great choice.Great is Waaay better than a "good one".I have a collection of Kai whetstones ,that in over a year with Shun have yet to to be used for touch ups.The edge holding of the super steel in so many varieties of Shun knifes is a over whelming genius.Hammer on!

This pricey steel is designed for the Shun Chef's knives. A little disk at the top has an angled flat spot that helps you stroke the knife down at the correct unique angle required by the Shun blade. Using this steel will keep the Shun knives cutting edges straight, and therefore sharp, for a very long time. I will probably never need to have the knife sharpened as I am not a pro who cooks a lot daily. PS: Shun knives are fantastic!

Another quality product made in Japan. Shun does a great job of training proper use.