Set Kasumi Super Stone professional sharpening
For sharpening your knives with blade on both sides (symmetric) and knives with blade sharpened on one side only The bos contrains. -K11 Stone with double face and two different grains 240 for refining, 100 for finishing -K12 Stone with grain 3000 for a medium polishing of blade and grain 8000 the most thin to levigate the blade and to allow a very sliding cut. - Two sharpening guide rails. - Two stones to levigate and make flat the stones after many sharpening operations and to maintain the perpendicularity of the stone. In case of knives sharpened on one side only, place on the stone only the sharp side with an angle of 45°, on the 4 different grains of the stones. After having sharpened the knife on the inclinated side, put it on the concave side and use grain 3000 and 8000 to polish. For symetric knives use the guide rails to maintain an angle of 15° and carry out the sharpening process on all the four grains of the two stones , on both sides.
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks.
However, the ideal choice depends on several factors:
Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade.
Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade.
Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency.
In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?
Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives.
Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools.
We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more.
You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens.
We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?
It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?
Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.