Chef's Choice Pronto Santoku/Asian Manual Knife Sharpener Review

Average Reviews:

(More customer reviews)I am a personal chef and caterer and use my Asian Shun Kershaw knife 6 to 8 hours a day, 6 days a week. Of course that will dull any blade and so far the only good solution was for me to send my knife back to the factory every 6 months to be re-sharpened. Losing the use of my knife for 3 weeks was never fun; I do have a replacement, a Victorinox Fibrox chef knife, but it is not quite same.

So I tried a sharpening stone, the kershaw electric sharpener (mistake, I had to send the knife to the factory right after using that), the Wusthof santoku sharpener (not effective enough), a diamond coated steel, built a wood stand for my sharpening stone at the required 15 degree angle (that worked pretty well). And then I found this.

I have used it and it is wonderful! The blade is back to factory sharpness and it is very easy to use. Plus I can use it to hone the knife everyday before using it to maintain the edge. My search is over! Thank you Chef's choice. To my knowledge it is the only easy to use sharpener on the market that works for Asian knifes.

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Product Description:
Chef's Choice 463 pronto manual asian/santoku sharpener is the fastest manual sharpener on the market. The 463 includes two stages, one for sharpening and a second for honing/polishing for a razor-sharp, arch- shaped edge that is strong and durable. 100-Percent diamond abrasives are used in both stages 1 and 2, and the diamond abrasive wheels will hold its shape indefinitely, (unlike ceramic wheels which lose shape over time). The criss-cross sharpening technology creates an extremely sharp edge with lots of bite the diamond abrasive wheels sharpen simultaneously into and out-of edge for a superior burr-free edge. Micron size diamond abrasives in stage 2 leave your knife with a super sharp polished edge. The precise bevel angle control sharpens to an ultra sharp asian-style 15-degree edge. The pronto is safe to use on straight edge and serrated santoku, and other double bevel asian style knives.

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