Perfect for finishing and polishing the edge of carbon steel knives, the Kitayama 8000 grit stone is revered among professional sharpeners in Japan.
This stone imparts an awesome edge on single bevel knives (Deba, Usuba, and Yanagiba) making it an essential part of the quest for perfect sushi.
This stone requires a Nagura stone to clean it up.
DO NOT soak this stone. This stone only requires a splash of water while sharpening. Please wipe excess water off from the stone before storing. Not following these directions can result in damaging your stone.