Made in Japan
Accessories – Sharpening Stones
Japanese knives are designed to be sharpened on whetstones (toishi), which give a sharper, longer-lasting edge than pull-through sharpeners and remove far less steel. Most cooks start with a medium stone around #1000 grit for regular sharpening and add a finishing stone of #3000 to #8000 for a polished edge. A coarse stone below #400 is useful for repairing chips.
This collection includes synthetic and natural whetstones, nagura stones for conditioning and building slurry, stone fixers and holders, and flattening stones. See all sharpening whetstones.
- Handcrafted in Japan
- 100+ years of mastery
- Advice from our knife specialists
