Japanese chefs prefer whetstones over oilstones because they’re quicker and cleaner to use. This 1000/6000 whetstone is for finishing a highly-polished knife edge with razor sharpness. Before you use it, simply put the sharpening stone into water for about five minutes (do not store it in water) and you’re ready to create finished edges that cut effortlessly.

Free sharpening on all Shun cutlery for as long as you own it. Click for details