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This synthetic whetstone 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 whetstone 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 whetstone on a non-slip rubber base.
Premium quality product, made by Fudo.
The daggers are approximately made as follows. The basic shape of the blade is made by a laser CNC machine. It is burned from spring steel. The semi-finished blade follows then in the groove cutter, where the cutting edge and the groove are milled. The blade is then oil-quenched and tempered to the desired hardness. Then the guard and pommel is attached to the blade tang. The tang is usually peened at the end (behind the pommel) and the cross-guard hard soldered with brass. Hardwood plates are placed under the handle wrapping from genuine cowhide so that the handle is sufficiently robust for a safe grasp. The steels surfaces obtain the desired finish in the end - with a wire brush or with a felt disc with polishing paste.