KAI DM-0621 Electric Wet Sharpener: Thanks to the bevelled position of the sharpener, the grindstone gets damped while grinding. Therefore, small splinters get washed away and the blade as well as the grindstone are saved from overheating.
Burrs can be easily removed manually with the added deburring brush.
Japanese blades, sanded on both sides, need a 16 degrees angle to get sharpened. European knives usually need an angle of 22 degrees. Both options can be set with the KAI DM-0621 Electric Wet Sharpener.
To sharpen and hone japanese kitchen knives, we recommend the KAI whetstones of ceramic compound or the KAI electric sharpeners.
KAI has received international recognition for its japanese kitchen knives of high quality and origin. KAI’s technique is based on the ancient art of Japanese Samurai sword forging. Continuous innovation and a constant drive for aesthetic design give KAI kitchen knives their unmistakable and global reputation.