The best knives require special care and consideration. The steel of a knife from Yoshihiro Cutlery was forged with careful attention by master craftsman heated and quenched through many laborious steps. The final product is a steel that is of the appropriate hardness with enough elasticity for inner structural integrity. 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 water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the the high-quality steel that it is made of. Yoshihiro Toishi Whetstones are much larger than ordinary Japanese whetstones which help to sharpen more evenly. The wideness of the stone which measures 3 inches across gives more surface area to accurately sharpen longer blades, and at 1 inch in height has enough material to provide years of use. Weighing over 2 pounds with a sturdy wooden base attached to the bottom, our stones are also more stationary and less prone to slipping making for a safer sharpening experience. Yoshihiro whetstones are also the highest quality water stones available, encapsulating superior sharpening particles that bring out the finest edge of a blade.
#6000 grit (“Shiage” Fine Finishing Stone) stone is best used for creating an even more refined and honed edge.(Included Nagura Conditioning Stone)
The Nagura stone is a small conditioning stone that is a valuable accompaniment to a Japanese whetstone. It used to create a slurry on the whetstone which helps sharpens the blade more effectively and it also clears away metal particles and is used to gently flatten a whetstone during use.