Naniwa Professional P-350 5000 grit Japanese Waterstone

Naniwa Professional P-350 5000 grit Japanese Waterstone5000 grit is the finishing grit. A kitchen knife can really just stop at about 5000 to 8000 grit. If one needs a two stone setup, then 1000 3000 or 1000 5000 are great choices. I really like the 5000 because not only it is very fast, it also gives a great feedback. It is best to soke the 5000 for about 5 minutes before use. The Professional The Naniwa Professional line is basically the overseas version of the Chosera line. The abrasive is basically

however the Glass Stone has a merely 5mm of abrasive (the rest is the GLASS)

Overa all length:40

Fig: Master Shiro Kamo forging a Syousin Suminagashi blade at the Takefu Knife Village

broad triangular profile measures 52mm in height at the heel with a spine width of 5

Available in Grey and Blue

Steel: Chromium Molybdenum Stainless Steel

options available

to flatten the stone

high heat and long-lasting heat release really brings out the favour of the food

6mm at mid

and its large surface makes fruit transfer very easy

Shirogami #2 steel at 61-62 HRC offers high sharpness and ease of sharpening but is reactive carbon steel that requires immediate wiping and drying after use to prevent corrosion