If sharpening stones were knives, a 1000 grit would be a chef’s knife; it’s used for almost everything. Unless your Japanese knife is in need of repairs, this is the lowest grit your knife will likely need. Gritty enough to cut a new edge when needed but fine enough to finish some Western knives on.
|Stone family:||Naniwa Professional|
In order to maximize the performance of the stones and avoid any misuse, please review the following information carefully.
|Calgary Farmers Market||Call for availability|
|Vancouver||Out of Stock|