We are ever in pursuit of a faster, easier, more effective way to sharpen kitchen knives, one that removes the need for particular skill, and we think Suehiro found it. Three slots, each with its own ceramic whetstone roller, handle every knife in the kitchen: the slot nearest the handle takes single-bevel blades like a broad deba or a narrow yanagiba, the middle slot takes double-bevel thin steel blades, and the top slot takes stainless knives.

The ceramic wheels ride on a suspension roller system, so the whole length of the edge stays in contact with the stone at constant pressure. Fill the tank with water, put the lid on, draw the knife through the right slot about ten times with light pressure, and it comes out sharp. The large handle keeps the sharpener planted while you work.

Specifications:

• Slots: three, for single-bevel (deba, yanagiba), double-bevel thin steel, and stainless knives
• Stones: ceramic whetstone rollers on a suspension system that keeps the whole edge in contact
• Use: fill tank with water, about ten light strokes per knife
• Made in: Japan by Suehiro