Description 1) Works for most of the knives includes serrated knives 2) It is able to create knife's angle from 6º to 32º. To create a new angle just press harder (please see detail in user manual) otherwise, it will automatically adjusted to match your knives' angles. 3) Used widely by household, kitchen, meat cutters, butchers, chefs, hunters, knife sharpening services, commercial kitchens worldwide 4) It is not for single edge or recurved blade (aka hawksbill or tourne blade) 5) Used unique "soft touch" and flexible sharpening wheels 6) Safe and durable, easy to maintain, just clean it regularly 7) No water or oil, no mess during sharpening 8) Built with fire resistance housing 9) Easy to use, save time and money 10) UL commercial and NSF certifications 11) Compact size L X W X H : 13" x 4.9" x 4.5" 12) The santoku was originally designed as a modification of the Western (especially French) beef or chef's knife, adapted for use in preparing Japanese cuisine. Shorter than most chef's knives, the blade's cutting edge is normally hardened above the latter. The word santoku loosely translates as 'three good things' or 'three uses', a reference to the knife's three cutting tasks it performs so well: slicing, dicing, and mincing. 14) Usuba in Japanese mean is thin blade knife. This knife is design to cut food without change sharp. Ex: Sushi roll is very easy to smash only this knife can prevent this problem and get clear cut every time. Chinese egg roll have crispy outside and soft inside with hard shell. This is the only knife can cut or slicing the food without smashing or changing shape of the food.
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