Kai Shun Combination Whetstone / 400 / 1000

A combination whetstone for sharpening and honing very dull knives.

—DETAILS—

A whetstone is considered by many chefs (and us!) to be the best way to sharpen a knife, as it sheds the least amount of metal from a knife while respecting the shape of the blade. Made of hard ceramics, this Japanese-made stone ensures speedy results and does not wear out easily. This is especially important for Japanese knives, which have tapered V-shaped edges.One side has a coarse grit (400) for removing small nicks and sharpening blunt knives. The other side has a fine grit (1000) for honing and normal edge maintenance. We recommend it for cooks who don’t sharpen their knives often, as the coarser grit is best suited for very dull blades.This whetstone comes with a rubber tray for stability when sharpening and is presented in a gift box. It measures 18 x 6 x 3cm.

For more on how to use a whetstone, read our guide.

—BENEFITS—

‘If you want your knives to last the longest it can, while performing in top condition, use a whetstone. This one is ideal for chefs and avid cooks who regularly maintain the edge of their blades.’