Naniwa Professional P-350 5000 grit Japanese Waterstone5000 grit is the finishing grit. A kitchen knife can really just stop at about 5000 to 8000 grit. If one needs a two stone setup, then 1000 3000 or 1000 5000 are great choices. I really like the 5000 because not only it is very fast, it also gives a great feedback. It is best to soke the 5000 for about 5 minutes before use. The Professional The Naniwa Professional line is basically the overseas version of the Chosera line. The abrasive is basically

While the diamond abrasive in the Atoma does wear off

Total Length 369 mm /

Re-usable replacement Mesh for Konro Grill

and manufactured in Niigata

3 mm  Width of Spine at Middle of Blade

though it is reactive carbon steel rather than stainless clad

Masutani produces these knives in Takefu Knife Village with a focus on excellent grinding and out-of-the-box sharpness

9mm at the heel to 1

giving the edge an unmatched sharpness

Hardness (HRC): 59-60

This directional handle provides a functional grip and is configured for right-hand operation

5mm heel height and spine thickness tapering from 2