Sharpening rod • 270 mm • Refined black ceramic • black plastic handle 

This sharpening steel is perfect for daily use and maintenance of your kitchen knives. If you use it regularly, your knife will stay sharp and in good condition for longer.

It is made of a special type of ceramic that is super hard and wear-resistant. This makes it ideal for maintaining both Japanese and Western knives.

Please note: this is a very refined sharpening steel. It works ideally if your knife has just been sharpened or has just been purchased. Has your knife been in intensive use for a few months and has it become a bit duller? Then we recommend using a refined (white) ceramic or diamond sharpening steel for better results.

Elwin de Veld about MAC knives

When I first started with sharpening of the knives, together with my grandfather in 1994, we used to go to many restaurant in The Hague to sharpen. Later, when I took over, I was able to do it all myself. In 1998 I came to the restaurant Seinpost, back then with Paul van Waarden as a head chef, to sharpen their knives. Gert Jan Cieremans, the last chef of now closed restauant Seinpost, has been working there already for 2 years as a chef de partie. Mr. kuntz also has been working there in the kitchen and he owned a MAC. He was truly lyrical about it. I was allowed to sharpen it for him and ever since fell in love with Japanese knives. It's a joy to sharpen, they keep their extreem sharpness for a longer time than the knives I've known.

My first order with MAC were 6 knives from the Original serie. I gave them all to few chefs I know to hear their opinion about them. Of course, they were never returned to me- it was truly the best knfe they've ever used. Since then MAC has become very popular in the kitchens of Dutch restaurants.