SUEHIRO #1000-3000 combo sharpening stone Japanese whetstone SKG-24When getting into Japanese kitchen knives, people often don't realise the importance of hand sharpening their knives. People maybe happy with their razor sharp factory edge for a while, but the edge eventually goes dull, and the enjoyment of slicing and dicing is forgotten. Japanese chefs always sharpen their knives by hand, on a waterstone, and never use a rod. Professional Japanese waterstones can sometimes be quite expensive, hence I am introduce

243 mm  Blade Height at Heel

this blade features Hitachi Yasugi White 2 carbon steel with a hardness range of 60-64 HRC

Oil soaks smoothly into our woks and frying pans letting you cook with greater ease

92 g  Total Length

mm  Width of Spine at Middle of Blade

Please place a heat resistant mat under the grill to avoid heating up the surface underneath

The Sakai Takayuki INOX line gives you a taste of the Japanese traditional knife profile without the need of paying too much attention on caring the carbon steel

one of the most reputable sharpening stone manufacturers

Weight: 263 g

sharpeners

and is mounted on a traditional base

sometimes even cost more than the actual waterstone