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Wuesthof Asian Edge Sharpener, Red | 
| Brand: Wuesthof
Category: Kitchen
List Price: $25.00
Buy New: $19.95
You Save: $5.05 (20%)
Rating:  10 reviews
Sales Rank: 2658
Shipping Weight (lbs): 0.3
Dimensions (in): 7 x 2 x 4
Legal Disclaimer: Sale Ends: 12-26-2008. You may return or exchange merchandise purchased from Macy's @ Amazon by mail only. Certain items are covered by warranty as indicated. To obtain a copy of the warranty prior to purchase, please write to: macys.com Customer Service Dept.; P.O. Box 8215; Mason, OH 45040; Small Ticket Department-Warranty;
MPN: 2907-7
Model: 2907-7
EAN: 4002293290706
ASIN: B000QYBCV6
Availability: Usually ships in 1-2 business days
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| Features:
| • | 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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| Editorial Reviews:
Product Description
The fine-edge Santoku can be one of the most useful knives in the kitchen. Be sure you stay on the cutting edge with this specialized sharpener, honing knives at the perfect angle for razor-sharp results every time. Lifetime warranty.
Amazon.com Review
The Asian-style santoku knife has a narrower blade angle than most kitchen knives, so a special sharpener is required. This handy two-stage sharpener from Wuesthof uses coarse carbide heads to reset an edge on a dull knife, and fine-tunes one that's already fairly sharp with ceramic rods. Clearly labeled Coarse and Fine, the two slots on the sharpener let you know which to use. Set the knife blade vertically on the notch and apply gentle pressure while pulling the knife through. A large flange-style handle with a rubberized grip, along with a non-slip bottom, allows the sharpener to be held steady during use on a counter or table. Usually a well-cared-for santoku just requires a swipe or two through the Fine slot to keep it in razor-sharp condition. The sharpener measures 8 by 3 by 1-1/4 inches. --Ann Bieri
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| Customer Reviews: Read 5 more reviews...
 Seems to work well December 11, 2008
The good:
+ Seems to work well with my santoku knife
+ The grip/stand is very stable from a kitchen countertop (I would hold it with my left-hand, and the knife in my right-hand)
+ The "fine" slot doesn't seem to shave any metal off for honing, so I would tend to use it more often, especially before butchering meat/fish
The bad:
- None so far
Perfect sharpener, just what I was looking for December 10, 2008
This sharpener sharpens at 17 degrees, which is perfect for my Wusthof Classic Santoku and Wusthof Ikon knives. It can be used on other Japanese knives as well. Shun sharpens at 15-16 degrees, but +/- 1 degree doesn't make a huge difference. I had my Shun factory sharpened, and I also sharpened it with this little gadget, and frankly, I didn't notice much difference. Unlike the other poster, I did not notice any visible damage to any of my blades.
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, Shun, 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.
Wustof Asian Edge knife Sharpener September 19, 2008
Easy to use knife sharpener for Asian edged knife blades. Keeps knifes super sharp. Excellent product.
 Excellent Sarpener - only for santoku September 13, 2008
1 out of 1 found this review helpful
As the other reviewers have commented this is one of the fastest and easiest santoku knife sharpeners available.
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.
Keep your Santoku factory sharp. May 30, 2008
Santoku knives are very sharp, mainly due to the angle of the edge. Other knife sharpeners will ruin that edge. If you want an easy way to keep your Santokus sharp this does the job without dragging out the a complete set of sharpening stones.
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