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6" Diamond Rod - Supreme Series (X02)

★ ★ ★ ★ ★ 4.75 Stars (85 reviews)

A 6" honing rod for the Supreme Series. The high-carbon steel rod is hard chrome plated and runs 12mm in diameter — enough length and rigidity to true a chef's or santoku edge in a few passes. A red wood handle with stainless steel rivets gives you a stable, balanced grip. This hones, it does not sharpen: it realigns a rolled edge between sharpenings so your knife keeps biting for longer.

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High-Carbon Steel

Hard Chrome Plated

6" / 12mm Rod

Hones, Not Sharpens

Red Wood Handle

Stainless Rivets

Your chef knife isn't dull. It's crooked. After a week of regular cutting, the microscopic edge folds over and the blade starts pushing food instead of slicing through it. A diamond rod realigns that edge in two minutes, without removing steel the way a whetstone does. Run it before dinner, not after the damage is done.

Honing, Not Sharpening

There's a difference worth knowing. Sharpening grinds away steel to form a new edge. Honing straightens the edge you already have. This 6" diamond-coated rod does the second job fast -- the fine diamond surface catches the edge and pushes it back into line with a few strokes per side. Do it every few days and your knife stays sharp between stone sessions rather than slowly degrading until it won't cut a tomato cleanly. It works on all German steel knives in the Supreme Series range, and on any other kitchen knife in the same hardness bracket.

Specifications

Material: Diamond-coated high carbon steel rod, chrome plated
Length: 6 inches (rod)
Handle: Red wood with stainless steel rivets
Use: Quick edge realignment between sharpening sessions on German 1.4116 steel kitchen knives.
Series: Supreme Series (X02)
Model: X02-MDB

All our knives arrive in a beautiful, premium gift box that’s ready to impress. (Whether it's for a very lucky cook, or just for you.)

Steel Type: German 1.4116 Stainless Steel
Hardness (HRC): 56-58 HRC
Handle: Riveted Red Wood
Heat Treatment: Vacuum Heat Treatment
What that means: Super durable and very easy to maintain at home.

SUPREME SERIES

Keep The Edge You Already Have

Every edge rolls with use. Microscopic teeth fold over against the board and the knife starts to drag. A few light strokes down this rod straightens those teeth back into line, so the edge feels sharp again without taking it to a stone. The 6" chrome-plated rod and red wood handle match the Supreme range, and at 356g it has the heft to stay steady through each pass.

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In stock. Ships from Australia.

WHY A ROD

Hone Often, Sharpen Rarely

Honing is maintenance, not repair. Run your knife down the rod before or after each cooking session and the edge stays aligned, cuts cleaner and needs the stone far less often. It removes no steel, so it extends the life of the blade rather than wearing it down. The hard chrome plating keeps the rod smooth and corrosion-resistant for years of daily use.

Realigns the edge::No steel removed::Smooth chrome-plated rod

Specification

The details.

TypeSharpening Rod

MaterialRed Wood (with stainless steel rivets)

Made inChina (Yangjiang)

HOW TO USE

Six Strokes A Side

Hold the rod vertically, tip on a cloth or board. Set the blade near the handle against the top of the rod at roughly the same angle you sharpen at, then draw it down and toward you so the whole edge passes the steel — heel to tip in one stroke. Alternate sides for five or six light strokes each. Light pressure only; the rod aligns the edge, it does not grind it. Wipe the blade and you are back to a clean bite.

CARE

Hand Wash, Keep It Dry

Hand wash only — never the dishwasher. Wipe the rod down after use to clear the fine metal dust honing leaves behind, then dry it fully and store it somewhere dry to protect the red wood handle and the chrome plating. With basic care it will outlast the knives it maintains. Backed by a lifetime warranty.

Xinzuo

Ready when you are.

Add to cart — $55.95

30-day returns
Free shipping over $100

FAQs

Does this sharpen my knife?

No. This is a honing rod — it realigns the existing edge between sharpenings rather than grinding new steel. It keeps a sharp knife sharp; it will not restore a genuinely blunt or chipped edge. For that you still need a stone or sharpener.

How often should I use it?

A few light strokes per side before or after each cooking session is ideal. Frequent honing keeps the edge true and means you need to sharpen on a stone far less often.

What is the rod made of?

A high-carbon steel rod with hard chrome plating, 12mm in diameter, paired with a red wood handle and stainless steel rivets. The plating keeps the surface smooth and corrosion-resistant.

What angle do I hone at?

Match the angle you sharpen your knife at and keep it consistent down the whole stroke. Consistency matters more than a precise number — too steep or too shallow and the rod misses the edge.

Will it work with my other knives?

Yes. It suits any steel kitchen knife — chef's, santoku, nakiri and more — not just the Supreme range. Use light pressure on thinner Japanese-style edges.

Is it dishwasher safe?

No. Hand wash only, then dry fully. The dishwasher will damage the red wood handle and is unnecessary for a quick wipe-down.

What length is it and will it fit my knives?

The rod is 6". That covers most chef's and santoku blades comfortably in a single heel-to-tip stroke. Very long blades simply take a touch more care to pass the full edge.