IYOYA
![[The Ultimate Sharpener] Perfect Angle Locked! Just Roll for Master-Level Sharpening](https://cdn-funding-public.wadiz.io/studio/images/2026/08/31/59f24f0e-bb0b-430f-9989-72ddf0adb8d4.jpeg)
At Japan's largest offline variety store [Bic Camera],
Only the hottest items are displayed and sold.
We have been selected to exhibit at the special booth in Ikebukuro ITtower!
The Rolling Sharpener, sold over 100 million units globally!
What is the secret to its popularity?
Is your knife safe?
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Are you worried that your knife still doesn't cut well even after using various sharpeners?
Are you still using cheap whetstones?
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Exchange rates rising⤴️ Raw material costs rising⤴️
We can no longer endure price increases.
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Now is your chance‼️
Maker Introduction
FAQ
Q: What sharpening angle is suitable for the knife I am currently using?
The sharpening angle depends on the purpose and shape of the blade, and you can get the exact sharpening angle by contacting the knife manufacturer. Generally, the choice of sharpening angle is based on the following guidelines.
15° Sharpening Angle:
This angle is suitable for knives used for filleting fish or meat, such as boning knives, fillet knives, and slicing knives.
Because it is sharpened at a very low angle, the knife becomes extremely sharp.
However, due to the sharp and thin blade, these knives are prone to chipping and it is difficult to maintain sharpness even after sharpening.
18° Sharpening Angle:
This angle is suitable for Santoku knives and Asian-style kitchen knives.
This angle is positioned between 15° and 20°, providing a moderate level of sharpness.
Some knife manufacturers recommend an 18° angle, saying it provides a stable yet sharp blade.
20° Sharpening Angle:
This angle is suitable for most knives, such as Western-style kitchen knives, paring knives, carving knives, multipurpose knives (steak knives), and camping knives.
This is a stable and easy-to-maintain angle, suitable for general kitchen tasks.
Although it is less sharp than 15–18°, it offers stable and sustainable strength.
25° Sharpening Angle:
This angle is suitable for hunting knives, camping knives, and Chinese chef's knives.
It is mainly used for blades with thicker edges.
It is recommended primarily for knives made of harder steel.
Q In what order should I sharpen the knives?
#360 -> #600 -> #3000We recommend working in this order.
#1000 should be used for regular maintenance sharpening of premium knives or knives with lower hardness.
( Due to the material characteristics, powder and abrasion may occur with #1000. Please understand that this is normal sharpening, not a defect.
Q Can I sharpen small knives??
The magnetic support part of TOGIKI is about 2cm. To securely fix and sharpen the knife, the blade height should be at least 3cm.
Q Can I use it for ceramic knives??
TOGIKI is designed to securely sharpen knives by fixing them with a magnet. Therefore, it is difficult to use with knives made of non-magnetic materials such as ceramics.
Q Knife blade How can I sharpen knives with a high blade height?
The diameter of the TOGIKI rolling sharpener is about 65mm.
Therefore,For knives with a blade height of 60mm or more, we recommend placing a cutting board or stand under the roller and raising the position of the roller to use it on top.
QIs it possible to use with a wavy blade?
This product is designed for use with straight-edged knives. We do not recommend using it with wavy or serrated knives.
QIs it possible to use with a single-edged knife?
In general, knife manufacturers provide recommended angles and sharpening methods that are most suitable for sharpening their knives.
When purchasing a knife, please check the manufacturer's recommended sharpening angle and method.
If there is only a slight difference in the recommended angle, using an approximate angle is not a problem.
Single-edged knives (Kataba), commonly seen in Japanese kitchen knives, are sharpened deeply on one side to maximize sharpness, unlike Western knives.
QCare Instructions
Please store the product so that it is not exposed to moisture for long periods.
All sharpening discs and the main body are designed to be used dry, without water.
After use, wipe the main body with a wet cloth or kitchen towel to remove any residue, then use a dry cloth or kitchen towel to remove moisture.
For the discs, remove any residue by washing them directly with water or wiping with a wet cloth or kitchen towel, then dry with a dry cloth or kitchen towel before storing.
