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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King Two Sided Sharpening Stone - #1000 & #6000
Suehiro Two Sided Sharpening Stone - #1000 & #3000
Suehiro Extra Fine Sharpening Stone - #3000
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Shapton Kuromaku Series Fine Sharpening Stone Enji - #5000
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Naniwa Ceramic Fine Sharpening Stone with Plastic Base - #5000
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King S-1 Fine Sharpening Stone - #6000