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This synthetic sharpening stone has an open-pore structure, a homogeneous particle intercalation, and high sharpening performance. It should be used only with water and is suitable not only for Japanese chef's knives. The sharpening stone should be sank in water for 10 to 15 minutes before use. The stone should be wetted regularly during the sharpening process as well.
Grits up to 1000 are suitable for rougher sharpening; higher grits from 3000 enable fine sharpening of blades.
This is a combined sharpening stone on a non-slip rubber base.
Premium quality product, made by Fudo.
In the case of hand-forged blade our blacksmith takes the already rolled spring steel and forges it with hand on the anvil or under the monkey (drop hammer). By forging becomes the steel more compacted (denser). Industrially rolled spring steel blades are made by cutting steel plate into strips under drop shears. Then they are ground or milled/grooved and without further forging directly put into the annealing furnace and hardened in oil bath. The qualities of both kinds of blades do not differ from each other much since the industrial rolling is already very good. On forged blades usually have forge traces, which give them an authentic and unique look.