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Sharpening Rod - Ji Series (X08)

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A honing rod for the Ji series, built to realign your knife's edge between sharpenings. The rod is hardened 12Cr18MoV steel set into an ebony wood handle with black G10 spacers. A few passes before each cook keeps a keen edge tracking straight — this trues the edge, it does not grind a new one.

$92.95

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Lifetime warranty

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Hardened Steel

12Cr18MoV Rod

Ebony Handle

G10 Spacers

Made in Yangjiang

City of Knives

Reach for this before you reach for the whetstone. A honing rod doesn't remove steel; it realigns the edge that's folded over from ordinary use. Five or six passes before a prep session and your Ji Series knife cuts the way it did the week you bought it.

Maintain the Edge You Already Have

Your Damascus blade's edge doesn't go dull so much as it goes sideways. Microscopic bends accumulate with every session on the board, and that's what makes the knife push food instead of slicing through it. Running the rod along the edge a few times straightens it back without thinning the steel the way a stone does. Do it regularly and your stone sessions become a quarterly event instead of a weekly one.

Specifications

Use: Honing and edge realignment for Ji Series knives between whetstone sharpening sessions.
Series: Ji Series (X08)
Model: X08-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: Proprietary 12Cr18MoV
Hardness: 59-61 HRC
Construction: Hardened steel rod
Handle: Ebony Wood
Heat Treatment: Vacuum Heat Treated

JI SERIES HONING ROD

Keep The Edge You Paid For

A sharp knife dulls in two ways. Most days it is not the steel wearing away — it is the fine edge rolling slightly off centre with use. A honing rod pushes that edge back into line in seconds, so the knife keeps biting between full sharpenings. This rod is hardened 12Cr18MoV with an ebony wood handle, matched to the Ji range and at home with any quality kitchen knife.

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HONE, DON'T SHARPEN

Realign, Not Regrind

Honing and sharpening are different jobs. A whetstone or pull-through removes metal to cut a new edge — you do that occasionally. A rod removes almost nothing: it straightens the existing edge so it cuts true again. Run your knife on the rod regularly and you will reach for the stone far less often, and your blades will last longer for it.

Realigns the edge::Doesn't remove metal::Use before each cook::Stone less often

Specification

The details.

TypeSharpening Rod

MaterialEbony Wood (African Blackwood) with black G10 spacers

Made inChina (Yangjiang)

HOW TO USE IT

Ten Seconds, Both Sides

Hold the rod tip-down on the bench or out in front of you. Set the heel of the blade near the handle against the top of the rod at a shallow, consistent angle, then draw the knife down and toward you so the whole edge sweeps the steel. Alternate sides for a few light strokes each. Light pressure and a steady angle matter more than speed. A quick pass before cooking is enough for most knives.

CARE

Hand Wash, Keep It Dry

Hand wash only — never the dishwasher. Wipe the rod clean after honing to clear any fine swarf, then dry it fully so the steel and the ebony handle stay in good order. Store it somewhere it won't knock against blades or other tools. The Ji series carries a lifetime warranty against manufacturing defects.

Xinzuo

Ready when you are.

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Free shipping on $100+ orders

FAQs

Is a honing rod the same as sharpening?

No. A rod realigns the existing edge so the knife cuts true again — it removes almost no metal. Sharpening on a whetstone or pull-through grinds a fresh edge and is done far less often.

How often should I use it?

For knives in regular use, a few light passes before each cook is ideal. Honing often means you need to fully sharpen much less frequently.

What is the rod made of?

A hardened 12Cr18MoV steel rod set into an ebony wood handle with black G10 spacers, matched to the Ji series.

Will it sharpen a blunt knife?

No. A rod won't restore an edge that has genuinely gone dull — that needs sharpening on a stone first. The rod's job is to keep a sharp edge sharp between those sessions.

Can I use it on knives other than Xinzuo?

Yes. It works with any quality kitchen knife. Hold a shallow, consistent angle and use light pressure.

How do I clean and store it?

Hand wash only, wipe off any fine swarf, dry it fully, and store it where it won't knock against your blades. It carries a lifetime warranty against manufacturing defects.