Naniwa Professional P-330 3000 grit Japanese Waterstone3000 grit is a mid finishing stone that is great for knives with lower carbon content (like German knives), and even in some cases Japanese chefs knives. Finishing on 3000 grit gives a fairly toothy edge that works great in a demanding kitchen. The Professional The Naniwa Professional line is basically the overseas version of the Chosera line. The abrasive is basically the same as the famed Chosera line which is trusted by many professional chefs,

6 mm  Width of Spine at Middle of Blade

His hobby is to utilise his expertise on precision manufacturing to making knife associated accessories

He is also responsible for many knives produced under other brands such as Kotetsu

Yoshida Klin is famous for its heavy emphasize of yellow and green on floral themes

64 g  Total Length

Pour in enough oil to fill about 1/3 of your frying pan’s capacity and heat it on low for about 5 minutes

The Masamoto Shiro-ko Hongasumi (The much loved KS line from Masamoto Sohonten

Hardness: HRC 62-63

providing the fine edge characteristics of Shirogami while remaining forgiving during use and sharpening

Sakai Takayuki Kokushin line features high performance SG2 powdered steel

looks beautiful but does not carry a hefty price tag

7mm at the heel