Naniwa Professional Chosera Stone 3000 210x70x20mm

Rumour is that Takamura San prefers to have his knives finished on a 3000 grit stone; we have had amazing results sharpening various powdered steels on this stone (R2 and HAP40, for example). I like to use a 3000 grit stone on professional cook’s knives as it tends to create a wickedly sharp and long-lasting edge on knives that see a tonne of action.