Shizu Hamono Sharpening Stone #300/1000

Whetstone

How Knife Sharpening Works

No matter how high-quality a knife is, it will inevitably become dull with extended use. Using a whetstone is the most effective way to restore sharpness.

The sharpening process is quite fascinating. As you sharpen, tiny abrasive particles in the stone gradually wear away and break off. These micro-particles create friction against the blade, polishing and honing it to a fine edge. However, if the bonding material in the stone is too soft, the particles may shed too quickly, reducing sharpening efficiency and causing the stone to wear out faster.

That’s why crafting a high-quality whetstone is essential for knife users. The founder of Shizu Takumi, once a renowned blade sharpener during Japan’s Showa era (around year 1959), understood this better than anyone.

Drawing from generations of expertise, we have developed premium whetstones with the right balance of hardness, grit consistency, and abrasion control, suitable for sharpening all types of knives.

Versatility and Conveniece

Choosing the right whetstone depends on the steel type, hardness, and sharpening purpose. This is often based on grit level. The higher the grit, the finer the stone, and the lower the grit, the coarser it is. Different grit levels serve different stages of sharpening — from rough grinding to fine honing. Normally, users would need several stones to cover all stages.

To address this, we offer dual-sided whetstones featuring two different grit levels, allowing both coarse and fine sharpening with a single stone. This not only saves cost but also simplifies your kitchen setup — no need for multiple sharpening stones.

Product Dimensions

- Grit 300/1000: 180mm (L) × 63mm (W) × 27mm (H), Weight: 666g

- Grit 1000/3000: 180mm (L) × 63mm (W) × 27mm (H), Weight: 773g

Usang and Care Instrucitons

- Soak the stone in water for 10–20 minutes until bubbles stop rising.

- Place the stone on a flat surface. Keep the blade at a 15–20° angle, and evenly wet the surface, sharpen in sections along the blade’s length. For each section, move the knife back and forth 10–15 times.

- Push the knife forward gently; when pulling back, avoid applying pressure.

- A slurry (fine particles + water) will form during sharpening — do not wash this off during the process, as it aids in sharpening.

- Once sharpening is complete, rinse both the knife and whetstone thoroughly, then dry and store in a cool, dry place.