Cult favourite knife sharpener HORL lands in New Zealand
Photography Supplied.
A sharp knife transforms the way we cook, and HORL makes achieving that edge simple. Following growing demand from Kiwis, the rolling sharpening system is officially available in New Zealand.
German-engineered and design forward, HORL was created for precision in the kitchen. This rolling knife sharpener pairs a magnetic angle guide with a cylindrical sharpener that glides smoothly along the blade, delivering consistent, razor-sharp results with minimal effort, no specialist knife skills required. Crafted from premium materials with a refined, minimalist aesthetic, HORL sharpeners are designed to sit proudly on your bench.
The range includes three models tailored to different needs. The HORL®3 Cruise offers an easy entry point for everyday sharpening, while the HORL®3 combines premium materials with interchangeable sharpening discs for greater range and flexibility.
HORL®3
HORL®3 Cruise
For serious knife enthusiasts, the HORL®3 Pro delivers advanced performance with a planetary gearing system that sharpens up to three times faster and offers multiple sharpening angles for specialised blades.
HORL®3 Pro
HORL sharpeners are now available online and through selected retailers across Aotearoa, bringing simple, beautiful, precision sharpening to Kiwi kitchens. Whether it’s for your own bench or the keen cook in your life, explore the range and find your closest stockist HERE
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.