Grindstone – 20,9 x 7 x 6 cm

Product description

When you purchase Japanese knives, you should also buy at least one (800-1200 grit) water stone.

You can use this stone for minor edge repairs, but the medium stone is essential for establishing an edge and creating the necessary burr for sharpening.

If you have experience sharpening Japanese knives, then a (5000+ grit) water stone is a great choice and a wise investment.

The fine stone will remove scratches caused by the abrasive action of the medium stone and create a “mirror-finish” highly appreciated by Japanese and Western chefs.

We do not recommend the coarse grit (Arato) stone for inexperienced users, as improper use can seriously damage the knife.