Stone with a grit of #1000 is used for general sharpening. Suitable for Japanese and German kitchen knives, razors and carpentry tools. This stone can serve as a starting stone to achieve good sharpness even with medium quality knives, used for slicing meat, seafood and vegetables. Granulation stone #3000 is the recommended next step.

The Professional* Stone is the new high-tech line of sharpening stones from Naniwa. It is the hardest Japanese sharpening stone, therefore, wear is absolutely minimal and the lifespan maximum. It does not only sharpen well, but also sharpens quickly. Experienced users can really feel a difference with these stones.

The secret that makes these high-quality whetstones different from other whetstones is that they are bonded with magnesium and not resin. They have greater density of finely graded abrasive particles per unit of surface area than resin-bonded stones. Being harder, they wear slowly and will take much longer to develop a hollow. There is no need to exert any force while sharpening.

These are more splash and go stones and normally only need to have their surfaces moistened slightly with water. If you do soak them, just briefly dip them in water for no more than 2-3 minutes. 

Naniwa Professional Stones require more care than your average stone. When you are done with sharpening, just let them air dry so they can dry evenly. Do not expose them to heat. Store the stones only after they are completely dry in a dry, dark place. They should NOT be left to soak in water for prolonged periods and must be stored dry. Ignoring this advice may result in hairline cracks developing in the stone or the bonding material leaching out of the stone. 

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

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