Feature(may vary by option.)
●Grade : Toishi Sharpening Whetstone /Type: Japanese Sushi Chef Tool
●2.9 inches in width that allows for a larger surface area to sharpen your knife more accurately.
●The height (.9”) has enough material to provide for years of use.
●Size: 8″x2.9″x.9″ without base / Proudly made in Japan
●*Include Nagura Conditioning Stone
[#6000 grit]
[#1000 girt]
[SET]
[#8000 grit]
[#3000 grit]
[#400 grit]
[#10000 grit]
Description
Yoshihiro Professional Grade Toishi Japanese Whetstone Knife Sharpener Water Stones (#10000 grit)
Yoshihiro Cutlery
Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.
All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.
- Made in Japan
Yoshihiro Toishi Sharpening Stone Whetstone - MADE IN JAPAN
400 grit-10000 grit, Made in Japan
The best knives require special care and consideration. A key component of knife care is knife sharpening. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese whetstone not only is the best surface to sharpen and maintain of your knife, but it is also the best tool to preserve and take care of the blade the high quality steel that it is made of.
- Completely submerge it in water and wait till there are no longer any air bubbles rising from the stone. At that point, leave it in for another 1 minute before taking it out for use.
- A surface of a whetstone will become concave with frequent use. A flat surface is essential for correctly sharpening an edge on a knife.
- Using a stone fixer will re-flatten the surface of a stone. (Not included; purchased separately).
- A couple swipes using the side with the ridges will create a flat surface, creating the optimal sharpening surface
- Frequent use leads to a build-up of micro metal particles and micro-scratches on the surface of your whetstone.
- A couple of swipes with the Nagura Stone will clear these away, creating the optimal sharpening condition (Nagura Stone included in 3000 grit whetstone and higher).
Three Categories of Whetstones
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Rough stone #400-#1000 grit (Arato)Best for repairing damaged and very dull knives. These stones are very abrasive and takes off a lot of material. |
Medium stone #1000- #3000 grit (Nakato)The most frequently used stones. These stones are necessary to maintain the blades edge. They are not as abrasive as Arato grit stones and are recommended for routine sharpening. (#3000 Grit Includes the Nagura Conditioning Stone) |
Finishing stone #3000- #10000 grit (Shiage)Creates a sharp polished edge. Essential for creating a refined edge, but may be more prone to dulling. (Includes Nagura Conditioning Stone) |
Double-Edged Knife Shapening (Gyuto, Santoku, Nakiri, Petty, Sujihiki, and etc)
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Step 1Start with a #1000 grit stone. Divide the knife into 3 sections (tip, middle, heel). Facing the edge of the knife away from you, and starting at the tip of the knife, create an angle between the blade and the stone that is approximately 15-20 degrees. |
Step 2While maintaining the angle firmly push the blade to the edge of the whetstone (Red arrow). Then pull the blade back to where you started without applying pressure (Blue arrow). Repeat until a rough edge (burr) is felt at the opposite side of the blade. Continue through to the remaining sections. |
Step 3Flip the knife with the edge facing away. Firmly pull the blade towards the edge of the stone (Red arrow), then push back to where you started without applying any pressure (Blue arrow). Repeat until a burr is felt on the opposite side of the blade. Continue through to the remaining sections of the blade. |
Optional StepRepeat Steps 1-3 with higher grit stones to achieve a finer edge or to polish blade edge. |
Single-Edged Knife Sharpening (Yanagi, Kiritsuke, Kenmuki, Takobiki, Usuba, Deba Knives, and etc.)
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Step 1Start with a #1000 grit stone.Divide the knife into 3 sections (tip, middle, heel). With the edge of the knife facing away, place the Shinogi flat against the stone. Firmly push the blade to the edge (Red arrow). Next, pull the blade back to where you started without applying pressure (Blue arrow). Repeat until a rough edge (burr) is felt on the opposite side of the blade. Continue through to the other sections. (See image #1) |
Step 2Switch to a #3000 grit stone. Flip the knife with the edge facing away, and place the blade flat on the stone. Firmly pull in the blade towards the edge (Red arrow), then push the blade back to where you started without applying pressure (Blue arrow). It should feel like scraping water off the surface of the stone. Repeat this until the burr is no longer felt. Continue through to the remaining sections of the blade. |
Step 3Repeat Step 1 with a #3000 grit stone. Next, repeat Step 2 with a #8000 grit stone. Finally, repeat Step 1 again with the #8000 grit stone, but do not make a burr. Instead, sharpen until the blade is polished. |
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| Yoshihiro Professional Grade Toishi Japanese Whetstone 400 Grit | Yoshihiro Professional Grade Toishi Japanese Whetstone 1000 Grit | Yoshihiro Professional Grade Toishi Japanese Whetstone 3000 Grit | Yoshihiro Professional Grade Toishi Japanese Whetstone 6000 Grit | Yoshihiro Professional Grade Toishi Japanese Whetstone 8000 Grit | Yoshihiro Professional Grade Toishi Japanese Whetstone 10000 Grit | |
| Grit | 400 grit | 1000 girt | 3000 girt | 6000 grit | 8000 grit | 10000 girt |
| Categories of Whetstones | Rough stone - Major Repair | Medium stone | Medium stone | Finishing stone | Fine Finishing stone | Super Fine Finishing stone |
| Nagura Conditioning Stone | Not Included | Not Included | Included | Included | Included | Included |
| Stone Size | 8"x2.85"x.9" without base | 8"x2.85"x.9" without base | 8"x2.85"x.9" without base | 8"x2.85"x.9" without base | 8"x2.85"x.9" without base | 8"x2.85"x.9" without base |
| Brand | Yoshihiro Cutlery | Yoshihiro Cutlery | Yoshihiro Cutlery | Yoshihiro Cutlery | Yoshihiro Cutlery | Yoshihiro Cutlery |
| Made in | Japan | Japan | Japan | Japan | Japan | Japan |