KAI WS-3000 Whetstone, GR 3000: Whetstones, also known as water stones or sharpening stones, are used to grind and hone the knife edges. Even the best kitchen knife will lose its initial sharpness over time. The sharpening devices and the right technique will make the sharpening task easy. Whetstones have different degrees, depending on the grain of the stone. A fine-grained whetstone is dense, sharpens less, but allows adjustments in the edge. In contrast, a coarse grain edge removes more material from the cutting edge. The higher the grain reference number, the smaller the grain size.
To sharpen and hone japanese kitchen knives, we recommend the KAI whetstones of ceramic compound or the KAI electric sharpener.
KAI has received international recognition for its japanese kitchen knives of high quality and origin. KAI’s technique is based on the ancient art of Japanese Samurai sword forging. Continuous innovation and a constant drive for aesthetic design give KAI kitchen knives their unmistakable and global reputation.