For sharpening all types of blades, we recommend using whetstones Naniwa which are intended for professional and home use and deliver quick and efficient sharpening results. Considering the quality of the stone, they are extremely well priced.

Suitable for Japanese and German kitchen knives, razors and joinery tools. A stone with #1500 grit is used for fine sharpening of blades. We use this stone at the beginning of a sharpening process and we’ll achieve good sharpness even with knives of moderate quality that are great for cutting meat, seafood and vegetables.

Being harder, a stone from the Traditional line wears slowly and will take much longer to develop a hollow. There is no need to exert any force while sharpening. The main difference between the Traditional and Super Stone line is the soaking time: Traditional line stones should be soaked in water for roughly 30 minutes before sharpening.

For easier sharpening, we recommend purchasing a Stone Holder (Sink Bridge) to ensure mess-free and a stable position of the stone during sharpening.

For the next sharpening step, we recommend a #3000 grit stone.

Specifications:

*Sidenote: Due to market expansion, Naniwa often changes the product name and its packaging - the Naniwa Traditional stone is the same stone as the Naniwa Standard stone, with the same composition and characteristics.