€ 89.00

Naniwa Sharpening Stone - #10000 [Specialty Stone series]

For removing the burr after sharpening, and to polish the blade. It will leave a very smooth, fine edge which works best with meat/fish knives like gyuto, yanagiba, deba, sujihiki.

Naniwa whetstone enables fast and efficient sharpening of Japanese knives. This is a splash-and-go stone, so it is not necessary to soak it before sharpening, just splash some water on the top side of the stone and start.

The advantage of sharpening with a whetstone is that by using the correct techniques, we can achieve a remarkable sharpness of the blade. However, it is necessary to learn the correct technique.

For easier sharpening, we recommend purchasing the Sink bridge to ensure mess-free and a stable position of the stone during sharpening.

Dimensions: 210 x 70 x 10mm
Stone series: Specialty Stone
Model: SP-490