Japanese natural stone - Maruka Shou-hon-yama, 12,000 to 16,000 grit
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The knives on this website are awesome in the hand and scary sharp right from the off. Having said this, they do need a little TLC to keep them sharp. Put away your metal steels or water sharpeners, the best way to put an edge back on your knife is with a whetstone. Whether carbon steel or stainless, Japanese knives all have a high carbon content. This makes them incredibly sharp and easy to sharpen, but also makes them prone to chipping. If you use a steel to sharpen your knife, like a butcher would, you will almost certainly chip the blade over time.
This stone is from Nakayama mine which was found in mount Atago near Kyoto. The term Maruka Shou-hon-yama found in the title refers to a stamp that used to be found on the edges of the stones. The stamp was used by the last owner of the mine Hatanaka, the term Maruka is there to pay homage to the previous mine owner while Shou-hon-yama means real original mountain.
This stone is a treat to use on high end carbon steel blades, chisels and razors. it leaves a stupidly sharp and highly polished edge.
The stone measures 145×85×20 mm
"If you are buying one of these you probably know what you're doing so just enjoy the phenomenal finish and buttery feel of these stones."
There is a lot of different thoughts on soaking natural stones. The people who sold me these said soak for 10 minutes. I personally haven't found this to be needed with naturals but every stone is different and you should use your own judgement.