[millionsknives]

At that price range, why get something that needs thinning out of the box?

@Calski I'm a big fan of the Itinomonn knives. Great value, great cutter. It's easy to sharpen carbon steel (V2 steel), but stainless clad http://www.cheftalk.com/t/86119/itinomonn-wa-kasumi-240

 

[millionsknives]

And there is a lot of lateral pressure on one point which is never great. The only time I would consider using a ceramic rod is in a pro kitchen with no other options. I avoid that situation by bringing backup knives.