For everyone who loves to cook

Your good knives.Sharp again.

4.4 out of 5 stars, 975 reviews on Amazon.de · all models
Source · authenticity

Average across all 11 Vulkanus listings on Amazon.de, weighted by number of star ratings. As of 24 September 2026.

The reviews come from Amazon.de, not from our shop. We do not collect them ourselves and do not verify the authenticity of individual reviews; Amazon is responsible for that.

Three to five pulls with light pressure and the tomato falls into thin slices again. The device holds the angle, so you need no practice. Japanese knives included.

  • No whetstone, no practice
  • No scratches on the blade
  • The bread knife too
Choose a modelIt's this simple

Prices incl. VATFree shipping to AT & DE

  • VG2 Classic VG2 Classic €118
    4.5 out of 5 stars, 320 reviews on Amazon.de
    Source · authenticity

    All 2 Amazon.de listings for this model, weighted by number of star ratings. As of 24 September 2026.

    The reviews come from Amazon.de, not from our shop. We do not collect them ourselves and do not verify the authenticity of individual reviews; Amazon is responsible for that.

  • VG2 Professional VG2 Professional €179
    4.5 out of 5 stars, 431 reviews on Amazon.de
    Source · authenticity

    All 2 Amazon.de listings for this model, weighted by number of star ratings. As of 24 September 2026.

    The reviews come from Amazon.de, not from our shop. We do not collect them ourselves and do not verify the authenticity of individual reviews; Amazon is responsible for that.

Sound familiar?

The knife is fine. Just not sharp any more.

Knives go blunt all by themselves. And a blunt blade slips more easily than you would like.

  1. 01The tomato

    Mush instead of a slice.

    The blade slides over the skin and the juice runs onto the board. That is not you, that is the edge.

  2. 02The bread knife

    Not sharpened for years.

    A honing steel or whetstone barely reaches a serrated edge. So it stays as it is: blunt.

  3. 03The whetstone

    Respect for the technique.

    Soaking, holding the angle, judging the pressure. A hobby in itself. And every slip lands on your good blade.

Vulkanus takes exactly that off your hands. How it works

Chef's knife in the Vulkanus VG2 Professional
VG2 Professional

It's this simple

Three to five pulls. The device holds the angle.

You set nothing and hold no angle. Light pressure is all it takes.

  1. Stand it up

    Stand it on the worktop and hold it by the handle with one hand. There is no more preparation than that.

  2. Pull it through

    Three to five pulls through the slot with light pressure. Sharpening and honing happen at the same time.

  3. Keep cooking

    A quick test on a tomato and you're done. The whole thing takes seconds, not minutes.

Why Vulkanus

Kind to your good knives.

Plain enough to stay out on the worktop.

Plain enough to stay out on the worktop.

Plain and within reach. So you sharpen just before cooking instead of putting it off.

Gentle on the blade.

Gentle on the blade.

No heat build-up, no scratches. Sharpening elements at 93 HRC.

11–21°

Japanese knives too

One angle range for fine Japanese and rugged European blades.

The bread knife too

The bread knife too

Straight, serrated and micro-serrated edges in one device. From the santoku to the bread knife.

1985

Patented original.

Since 1985. Vulkanus GmbH, head office in Hallein near Salzburg. Spare parts stay available.

From our reels

See for yourself how easy it is.

Real kitchens, real blades. Tap to play, with sound.

  • How it works in the kitchen
  • Tip down, that's it

Choose your Vulkanus

Two models. Same sharpness. Different housing.

Both sharpen straight blades, serrated edges and micro-serrations.

4.4 out of 5 stars, 975 reviews on Amazon.de · all models
Source · authenticity

Average across all 11 Vulkanus listings on Amazon.de, weighted by number of star ratings. As of 24 September 2026.

The reviews come from Amazon.de, not from our shop. We do not collect them ourselves and do not verify the authenticity of individual reviews; Amazon is responsible for that.

Dishwasher-safe

VG2 Classic

Glass-fibre-reinforced plastic. Light and easy to care for.

€118 incl. VAT

  • Dishwasher-safe
  • Straight, serrated and micro-serrated edges
  • The device sets the angle: nothing to adjust
  • 2-year warranty, spare parts always available

In black.

All details – VG2 Classic

Free shipping to AT & DE · 14-day returns · 2-year warranty

Solid stainless steel

VG2 Professional

Solid stainless steel. Handsome enough to leave on show.

€179 incl. VAT

  • Housing in solid stainless steel
  • Straight, serrated and micro-serrated edges
  • The device sets the angle: nothing to adjust
  • 2-year warranty, spare parts always available
All details – VG2 Professional

Free shipping to AT & DE · 14-day returns · 2-year warranty

All prices incl. VAT. Delivery takes 2–3 working days to Austria and 3–5 working days to Germany.

Try it at your own pace

Try it in your own kitchen.

Try it at home in your own time, with your own knives.

  • 14-day returnsYou cover return shipping; if the item is defective, we do.
  • 2-year warrantyAnd spare parts that stay available.
  • Free shippingTo Austria and Germany. EU € 9.90, free from € 149.
  • Fast deliveryAustria 2–3, Germany 3–5 working days.

Rather just ask? Call Tobias: +43 660 1150081 Mon–Fri, 9 am–4 pm

Prefer to buy in a specialist shop? Dealers near you

Frequently asked questions

Good to know.

Still have a question? Write to us

Can I cut myself using it?

The device stands on the worktop and one hand holds it by the handle. The other guides the knife by its handle through the slot. The edge runs inside the device, not past your fingers.

Will it damage my good knives?

No, as long as you pull with light pressure: three to five strokes, and the device holds the angle. That removes almost no material, with no heat build-up and no scratches. More pressure isn't needed.

Does it work with Japanese knives too?

Yes. The sharpening angle runs from 11 to 21 degrees. That suits fine Japanese blades just as well as European chef's knives. Important: light pressure only, three to five pulls.

I've never sharpened a knife. Can I do this?

Yes. You don't set an angle, the device does. Place the blade, three to five pulls with light pressure, done. No practice required.

Does it work with my bread knife too?

Yes. Straight blades, serrated edges and micro-serrations all in the same device. You need no second tool.

Classic or Professional: what's the difference?

Both sharpen on the same principle. The Classic is made of glass-fibre-reinforced plastic and is dishwasher-safe. The Professional is entirely stainless steel.

How often should I sharpen?

As soon as the blade no longer goes cleanly through tomato skin. Better to sharpen regularly with three to five light pulls than rarely and with force.

And if I don't like it?

Then send it back within 14 days. You cover the return shipping; if the item is defective, we do. On top of that come a 2-year warranty and spare parts that stay available.

Cutting instead of crushing.

Three to five pulls with light pressure, and you'll notice it on the first cut.

Choose a modelDealers near you

Free shipping to AT & DE · 14-day returns · 2-year warranty