A whetstone is considered by many chefs (and us!) to be the best way to sharpen a knife, as it sheds the least amount of metal from a knife while respecting the shape of the blade. Made of hard ceramics, this Japanese-made stone ensures speedy results and does not wear out easily. This is especially important for Japanese knives, which have tapered V-shaped edges. One side has a coarse grit (400) for removing small nicks and sharpening blunt knives. The other side has a fine grit (1000) for honing and normal edge maintenance. We recommend it for cooks who don't sharpen their knives often, as the coarser grit is best suited for very dull blades. This whetstone comes with a rubber tray for stability when sharpening and is presented in a gift box. It measures 18 x 6 x 3cm.
For more on how to use a whetstone, read our guide.
Why we love it
'If you want your knives to last the longest it can, while performing in top condition, use a whetstone. This one is ideal for chefs and avid cooks who regularly maintain the edge of their blades.'
About The Brand
Since its founding in 1908, Kai knives have held a cult status in Japan—and since their European debut in 1980, the rest of the world has caught on. Taking their inspiration from samurai blacksmithing but incorporating modern manufacturing processes, Kai has mastered the art of making extremely sharp, durable knives that feel effortless to use. All their knives are manufactured in Seki, the knife capital of Japan. As their products reached global popularity, Kai has expanded their range to include European shapes like the chef’s knife as well as ambidextrous handles, such as in the Kai Shun Premier and Kai Shun Nagare ranges.Shop Kai