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(43)
Bob Kramer knife sharpening stone kit...It?s a great set of stones. I also like the bamboo sink support. It?s all very well made....Best way to sharpen knives...Takes practice, but the results are so much better than using any other sharpening tool....
Pros: effectiveness, quality, ease of use
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(1)
The double sided stone is convenient and easy to use and once you get the hang of it its fun running your knives against it.
Pros: easy to use, convenient, double sided
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(501)
German engineering + Japanese craftsmanship. What else could you ask for? ...Great Japanese made knife...Cuts through everything with ease, and fits in the hand comfortably, sharp and everything you want in a traditional Japanese chefs knife!
Pros: sharpness, lightweight, balance
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(70)
It's made from a super hard steel, SG2, which means it will have amazing edge retention and be easy to sharpen. True to it's Japanese heritage, it has a scalpel-like sharp blade. ...Japanese knives...a cooking teacher told me women should work with Japanese...
Pros: sharpness, sharp blade, comfortable handle
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(37)
Very sharp so thin, uniform slices are a breeze. My first Japanese kitchen knife, and I love it....Perfectly balanced, superior build quality, great hand feel, lifetime sharpening!
Pros: sharpness, quality, efficiency
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(18)
great sharpening stones....A great set of sharpening...A great set of sharpening stones to keep my knives sharp.
Pros: effective sharpening, effectiveness, easy to use
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(16)
Cuts like a dream, easy to sharpen...My first Japanese knife. It is a really pretty knife. Its light in the hand but balanced.
Pros: sharpness, sharp blade, beautiful
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(12)
Took longer than I anticipated, but the blade is now much sharper. Although the how-to-sharpen video was helpful, there was additional sharpening info that I accessed on You-tube which was very important. ...I have managed to sharpen one and this stone...
Pros: effectiveness, sharpness, sharpens knives
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(11)
This is the best way to sharpen both European and Japanese knives. A honing steel will straighten the knife edge, but not remove material to sharpen. ...Best sharpening tool by far...I'm not good with sharpening knife. No matter what I used, I can never...
Pros: effectiveness, effective sharpening, ease of use
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(8)
It?s our first set of Japanese steel. They are light and are very sharp.
Pros: beautiful, sharpness, light weight
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(355)
Easy to use sharpen in my Japanese Shun nice well
I didnt wanna get a wet stone this device did the trick....Replaced my old sharpening stone setup the second I unboxed it. So easy to sharpen every knife.Pros: easy to use, effectiveness, ease of use
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(304)
Great Japanese steel knife! Gonna use it for my competition!...This is my first legit chef Japanese knife and it is definitely worth every penny!
Pros: sharpness, beautiful, quality
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(116)
Still need to hone and sharpen these knives but not as often. The acute 9.5" angle is consistent with Japanese design and manufacturing which makes it sharper than the Western knives and a pleasure to use....The only knife I use. Japanese steel always!...
Pros: sharpness, comfortable handle, edge retention
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(112)
Perfectly compliments my prized Birchwood Chef Knife. Beautiful Japanese crafted blade and handle. Sharpness beyond compare for precision cutting....Stunning Japanese Style Cleaver...To keep the edge factory sharp I intend to use a combination of stones...
Pros: sharpness, aesthetic, balance
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(72)
Authentically Japanese in design, each knife features 101 layers of steel—50 layers clad on each side of the Cryodur-hardened SG2 microcarbide steel core—forming a delicate Damascus pattern with a Rockwell hardness of 63.
Each blade in our...Pros: sharpness, durable, comfortable handle
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(44)
These are, by far, the best Japanese style, thin-blade knives I've ever had. Not a bad one in the bunch. ...This is my new knife I've loved japanese style knifes forever and this one fits in my hand the best so far I love that each handle is different...
Pros: sharpness, comfortable handle, functional
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(39)
Professional quality Japanese Slicing Knife...carves Roasts,Turkey & Ham so easily....
its a laser, but will be a pain in the rear to sharpen if you dont have the proper stones.
sticks a bit at first due to the mirror finish, but will release after a little...Pros: sharpness, durable, sharp blade
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(31)
Fine edged to cut through meat like butter these are easy to sharpen for a life time of use....Love the design the 100 layers of steel create over the inner core. Traditional Japanese knife made in Seki Japan is a special addition to our kitchen, and...
Pros: sharpness, durable, beautiful
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(31)
Great Japanese crafted knives!...Would not recommend anything other than Japanese made quality. Miyabi is among the very best! ...A true traditional Japanese knife collection...The Pakkawood handle is more a traditional style for Japanese cutlery, paying...
Pros: sharpness, lightweight, quality
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(13)
It was listed as a 6 -inch knife, but the blade is 8 inches - from the heel to the tip - even better! Will sharpen with a Japanese wet stone.
Highly recommended!Pros: quality, sharpness, high quality
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(12)
It's delicate, like most Japanese blades of this style, so I don't think any heavy chopping will be done with this one. ...Requires a special honing steel, my Henckel sharpening steel is not hard enough.
Pros: sharpness, balance, design
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(3)
Ideal for slicing through crusty bread and juicy tomatoes, this serrated blade offers impeccable Japanese craftsmanship at an amazing value. Shun’s Sora collection utilizes a proprietary composite blade technology to fuse a VG10 cutting edge to...
Pros: smooth cutting, less crumbs, effortless cutting
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(3)
Handcrafted by expert artisans in Seki City, Japan. Shun Premier cutlery features a core of proprietary VG-MAX super steel clad on both sides with 34 layers of Damascus stainless steel. All knives are hammered by hand with a technique known as tsuchime...
Pros: quality, beauty, professional grade
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(3)
This deft, precise blade tackles cutting jobs that are too heavy for a paring knife and offers impeccable Japanese craftsmanship at an amazing value. Shun’s Sora collection utilizes a proprietary composite blade technology to fuse a VG10 cutting...
Pros: small size, easy to handle, good size
Japanese Sharpening Stones
Sharpening your knives to perfection is an art form, and Japanese sharpening stones are your ultimate tool for achieving razor-sharp precision. Crafted with centuries-old techniques, these stones are renowned worldwide for their exceptional quality and ability to bring new life to dull blades. Whether you're a professional chef or a passionate home cook, our collection of Japanese sharpening stones will elevate your culinary skills to new heights. With their unique grits and textures, these stones offer unparalleled sharpening performance, ensuring that every slice is effortless and every cut is precise. Explore our selection of Japanese sharpening stones and unlock the true potential of your kitchen knives.
Japanese Sharpening Stones
FAQ List
The frequency of using a Japanese sharpening stone depends on how often you use your knives and the level of sharpness you desire. As a general guideline, it is recommended to sharpen your knives every few months or whenever you notice a decrease in their cutting performance.
Yes, Japanese sharpening stones can be used to sharpen a variety of cutting tools, including scissors, chisels, and even gardening tools. However, it is important to choose the appropriate grit level and technique for each specific tool to achieve the desired results.
While using a Japanese sharpening stone does require some practice and technique, it is not overly complicated. There are plenty of online tutorials and resources available to help you get started. With a little patience and practice, you'll be able to sharpen your knives like a pro in no time.
The time it takes to sharpen a knife with a Japanese sharpening stone can vary depending on the condition of the blade, the grit level of the stone, and your sharpening technique. On average, it may take anywhere from 10 to 30 minutes to sharpen a knife properly, but with experience, you'll become more efficient.
Japanese sharpening stones are typically designed to be used with water as a lubricant. Soaking the stone in water before use and periodically adding water during the sharpening process helps to keep the stone clean and prevent overheating. However, it's important to check the manufacturer's instructions as some stones may require the use of oil instead.
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"I had been researching sharpening/honing steels and rods for some time and this one (the Bob Kramer Double-Cut Sharpening Steel) kept coming up - and then I saw that America's Test Kitchen named this one as their winner and that clenched it for me"
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"One of the best sharpeners I have owned. Although it is one inch too long to fit into my countertop angled Wusthof wooden knife holder---the sharpener sticks out the end and smacks into the stone countertop...not a huge deal, but one must be careful"
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"Love the design the 100 layers of steel create over the inner core. Traditional Japanese knife made in Seki Japan is a special addition to our kitchen, and used for the most important special occasions"
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"We bought this knife in time to carve our holiday meats. This knife sliced the turkey so smoothly and easily that it felt like cutting butter"
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"Sharpened all my knives. They came out a lot better than those drysharpeners"