Honing steel. Stainless Steel and Black Pakkawood. Just like how it takes a diamond to cut a diamond, it takes a very hard steel to hone a steel blade. At HRC 65, the Kotai honing steel can fix even the hardest steel alloys in just a few strokes. Thanks to the hard steel used in making Kotai knives, they only require honing every week or so, depending on use. Thoughtful design for extra safety and comfort: Extra-long 12-inch (30 cm) rod, long enough to sharpen your longest knives. Pakkawood handle for comfortable grip and durability. Magnetized rod collects steel dust to keep your kitchen tidy. Built-in 15˚ guide on the finger guard helps you hone your blades at the correct angle. Rod’s pointed tip anchors on your table for extra stability and safety. A sharp knife is a safe knife. A dull blade is harder to control and risks slipping, increasing the chances of injuring your fingers.