Global sharpening stone-holder

A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.

It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.

A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.

A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.

Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.

Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.

The Global Accessories range includes complementary tools such as sharpeners, scissors, tongs, bags and storage solutions designed to enhance kitchen performance.

They support food preparation, knife maintenance and safe storage, helping to maintain consistent performance over time.

Yes, they are designed for intensive professional use, featuring durable materials and practical solutions for everyday work.

The choice depends on your workflow: sharpeners for edge maintenance, storage solutions for protection and transport, and tools for preparation tasks.

The seamless stainless steel design and the distinctive dimpled anti-slip handle, combined with thin, well-balanced blades.

They are ideal for those seeking lightness, manoeuvrability and precision, both in professional kitchens and advanced home use.

Hand washing, immediate drying and regular sharpening are recommended. Avoiding aggressive tools and unsuitable surfaces helps preserve the edge longer.

A main knife (chef or gyuto), a paring knife and a serrated bread knife cover most kitchen needs.