When getting into Japanese kitchen knives, people often don't realise the importance of hand sharpening their knives. People maybe happy with their razor sharp factory edge for a while, but the edge eventually goes dull, and the enjoyment of slicing and dicing is forgotten.
Japanese chefs always sharpen their knives by hand, on a waterstone, and never use a rod. Professional Japanese waterstones can sometimes be quite expensive, hence I am introduce this Suehiro 1000 (medium fine) / 3000 (fine) stone at a really low price, I encourage everyone to try hand sharpening their Japanese knives! This is a ceramic stone, and like Naniwa and Shapton stones, soaking for 5 to 10 minutes will bring out its best performace. Works really well on modern steels.
Combination Stone, Grit 1000 / 3000
The Suehiro SKG-24 is the big brother of SKG 38 and SKG 27, made of top quality ceramic abrasive which gives great sharpening performance.
With two different grits.
Size: 183 × 63 × 27 mm