The everyday whetstone for kitchen knives. The 600 grit side reshapes a blunt edge or repairs minor chips. The 1000 grit side refines it to a clean working sharpness suited to general home and professional use. For most cooks, this is the only stone needed: 600 to bring a tired knife back, 1000 to keep it there.
Made in Seki, Japan by Sumikama Cutlery, the parent of Kasumi knives. Seki has been Japan's centre of blade making for over 700 years, producing samurai swords for centuries before turning to kitchen cutlery. The same ceramic stone technology used to keep Sumikama's high-carbon VG-10 blades sharp is what's in this whetstone.
Designed for use with all Japanese knives and equally effective on European steel. The non-slip rubber base holds the stone steady on the bench while you work. Presented in a Kasumi gift box, suited to home cooks investing in their first proper sharpening setup or as a gift for someone who already owns the knives but has been neglecting their edge.
How to use
- Soak the stone in water for 10 to 15 minutes before use, until air bubbles stop rising
- Place on the rubber base on a stable bench
- Start with 600 grit if the blade is blunt or chipped, or 1000 grit for routine maintenance
- Hold the blade at a 15 to 20 degree angle and work each side evenly
- Wipe the blade clean after sharpening
- Rinse and air-dry the stone before storing
Features
- Two-sided ceramic combination whetstone
- 600 grit (coarse) for reshaping and edge repair
- 1000 grit (medium) for general sharpening and refining
- Suits all Japanese knives and European steel
- Includes non-slip rubber base
- Dimensions: 185 x 62 x 24mm
- Made in Seki, Japan
- Presented in a Kasumi gift box
- Lifetime warranty