Naniwa Traditional Japanese Sharpening Stone, 6000 grit - T-360 Moritaka Knives Note that like most high

Note that like most high quality steak knives

trimming fat and sinews

The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is now indispensable in kitchens all around the world and a great smaller alternative to a regular 8" chef knife

It makes a great starting point for everyday sharpening

Just the thing for carving the holiday turkey or roast

Naniwa Traditional Japanese Sharpening Stone, 6000 grit - T-360 Moritaka Knives Note that like most highNaniwa Traditional Fine 6000 Grit Japanese Sharpening Stone, NO Stand, 21cm x 7cm surface, 2cm thick. This very fine stone is a good choice for final finishing polishing of knives. These "Traditional" series stones are high quality and affordable! They require a good soak (20 minutes will do) prior to use, but please do NOT store them in water. They cut quickly and have a nice feel they are neither worse or better than other series, only different