Naniwa Chosera Pro 2000 Whetstone ashi hamono These range from antique to To stay out of

Naniwa Chosera Pro 2000 Whetstone ashi hamono These range from antique to To stay out of These range from antique to recent production within the last 15 years Stainless western handled knives like these are found in the back of most professional kitchens in Japan and are relied on for bulk prep work Because magnesia binder can dissolve we recommend a short soak of 15 minutes only It provides an excellent surface to polish from and the edge provided by this stone is excellent for Japanese butchery knives such as deba or honesuki which require ‘bite’ and is also a great edge for many simpler Japanese stainless steels such as molybdenum stainless that can feel washed out quickly when sharpened at very fine polishes