Store hours: Mon 10am-6pm, Tues-Fri 11am-5pm, Sat-Sun 10am-5pm

When it comes to Japanese knives we highly recommend that you sharpen your knife with a whetstone rather than a honing rod or pull through sharpener. If you don't know how to use a whetstone properly, we offer sharpening classes, where we will teach you the basics of knife sharpening. Taking your knife to someone who understands how to sharpen your knife properly would also be highly advised.  

Sharpening Stones

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Lobster A3-4 Fine Sharpening Stone - #4000
Lobster Mikuron DX Fine Sharpening Stone - #1000