Naniwa Traditional Japanese Sharpening Stone, 6000 grit - T-360 Moritaka Knives The sharp blade of a

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

Just the thing for carving the holiday turkey or roast

it's a natural material with variations from dark to light (blonde)

Note that like most high quality steak knives

It makes a great starting point for everyday sharpening

Naniwa Traditional Japanese Sharpening Stone, 6000 grit - T-360 Moritaka Knives The sharp blade of aNaniwa 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