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• 245 x 75 x 50mm
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• Material: Fine, perfectly graded, sintered ceramic
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• Weight: 1200g
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• Ceramic Pro with Platform
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• Light Green: #400 Rough Grain, used for repairing
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• The grain of the ceramic stone is commonly referred to as the grit
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• Convenient size with non-slip stand
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\nTojiro whetstones and accessories have been developed to cater for the needs of enthusiastic cooks to professional chefs and are available in a wide range of abrasive grades: \n

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• Coarse (#220-#400) for repairing chips and reshaping the blade
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• Medium (#800-#1000) for regular edge maintenance
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• Fine (#3000-#8000) for polishing and hardening to a razor finish
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Double Edge Whetstone Sharpening

\nTo maintain a keen edge on your Tojiro knives, we highly recommend periodic honing with a whetstone. \n \nOur most popular whetstone is Tojiro’s #1000/#3000 combination stone, but you may wish to start with a coarser grit for dull or damaged knives and fine-tune your edge using a high grit stone. \n \nTojiro recommends sharpening using the “70/30” rule - spend 70% of your time honing the primary cutting side of your knife, and 30% on the reverse side \nremoving burrs. \n \nIf you’re right-handed, the primary cutting side is the right side of the knife when held in a natural cutting position; if you’re left-handed, it’s the left side of the knife.