We are introducing a new kind of ceramic steel for sharpening kitchen knives, the C10.
We have tested it very carefully and found that it brings a tremendously good edge, especially on high quality chef’s knives. What’s good as well is that it has anti-break and shock-absorbing qualities – should you drop it to the floor from a kitchen table, it will most likely not break! Still the surface hardness is as high as 9 on the Mohs scale, only the diamond reach 10.
Together with the D12 diamond sharpening steel, this is by far the best solution to offer to quality-minded users, professionals or amateurs.
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