Kai Seki Magoroku Whetstone / 4000

A fine-gritwhetstone tofinish and polish the blade’s edge.

—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 stoneensuresspeedy results anddoes not wear out easily. This is especially important for Japanese knives, which have tapered V-shaped edges. This Kai Seki Magoroku Whetstone has afine 4000 grit to finish and polishthe blade’s edge.The whetstone comes in a protective sleeve with its base providing stability while using.

For more on how to use a whetstone, read ourguide.

—BENEFITS—

‘If you want your knives to last the longest they can, while performing in top condition, use a whetstone.’