Naniwa Stone Akamonzen 1000 Hard type XLarge

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Harder and awesomer than its younger brother, the Naniwa lobster 1000, the Naniwa Akamonzen 1000 grit stone is an essential stone in any knife sharpening system. I generally use this stone as the starting point when sharpening my knives. However, if the blade has any chips or its really dull you’ll have to start on a 220 grit. For European blades, hunting, and pocket knives this is the finest grit I use. For Japanese knives this is just the beginning. This is the one stone that is essential for any sharpening system. This stone requires soaking in water for about 20min prior to use.

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