O high-quality high-carbon steel rod arrow. This advanced solution ensures optimal sharpening effects that last for a long time, which can delay the main sharpening time. The sharpener can sharpen knives best to a hardness of HRC* 56 HRC. The sharpener is equipped with a metal cover that protects the hand when sharpening. The steel rod has an oval shape. *HRC hardness - this is a criterion that allows determining the class of the knife, expressed in HRC degrees (Rockwell scale). It tells us how hard the steel used to create the Japanese knife is. Of course, the higher the value expressed in HRC degrees, the better the steel from which the knife was forged. It is known that the higher the HRC value, the longer the knife will remain sharp and requires less frequent sharpening using a water stone. The knife sharpening process: 1. We perform the strokes in pairs, one on each side 2. We perform the movements away from ourselves with the blade pointing away from us 3. We set the knife at an angle of about 15 degrees 4. Swiping flat across the knife will scratch the entire surface O arrow rod made of high-quality high-carbon steel. This advanced solution ensures optimal sharpening effects that last for a long time, which can delay the main sharpening time. The sharpener can sharpen knives best to a hardness of HRC* 56 HRC. The sharpener is equipped with a metal cover that protects the hand during sharpening. *HRC hardness - this is a criterion that allows us to determine the class of the knife, expressed in HRC degrees (Rockwell scale). This tells us how hard the steel used to create the Japanese knife is. Of course, the higher the value expressed in HRC degrees, the better the steel from which the knife was forged. It is known that the higher the HRC value, the longer the knife will remain sharp and requires less frequent sharpening with a water stone. Knife sharpening process: 1. We perform paired strokes, one on each side 2. We perform the movements away from ourselves with the blade facing away from us 3. We set the knife at an angle of about 15 degrees 4.