A whetstone is the difference between a knife that stays sharp for years and one that's quietly going dull on you every week. Honing rods realign the edge but don't remove material — only a stone (or a sharpening service) actually re-cuts the bevel back to a fresh edge. For a serious knife like a Shun or a Magoroku, learning to use a whetstone is one of the best investments a home cook can make.

This Shun stone gives you two grits in one block: 1000 grit on one side for restoring an edge that's lost its bite, and 6000 grit on the other for polishing that edge to a mirror finish. The 1000-grit side does the actual sharpening work, removing a small amount of steel to bring back a clean cutting edge. The 6000-grit side then refines and polishes that edge so it glides through food cleanly rather than tearing.

This combination is the right choice for maintaining a knife that's used regularly but not yet badly dull. If your knife is in rough shape — chipped, badly worn, or hasn't been sharpened in years — start with a coarser stone (the Shun 400/1000-grit whetstone) before stepping up to this one.

Soak the stone thoroughly in water before sharpening. Comes with a rubber tray to hold it steady on the bench during use.

Suitable for Japanese-style knives including Shun, Seki Magoroku, and other quality stainless or carbon steel blades. Not recommended for serrated knives or ceramic blades.