Material: plastic ABS + tungsten steel blade + ceramic rod + TPR
1.Sharpen both your Standard knives and your Asian/Santoku knives with the 4 stage knife sharpener. The standard sharpener uses carbide blades to sharpen your standard kitchen knives (American and European style knives).
2.Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade. Simply slide the cover over to Asian knives to sharpen your Asian knives.
3.The V-shaped cutting head with two crossed carbide blades puts a quick edge on knives. Stage 2 uses ceramic rods to hone the fine edge of your Santoku or Nakiri knives