キング砥石 King Toishi K-45#1000 Grain Whetstone, One Size, Brown

It's the genuine article. Made in Japan and used by almost every restaurant over there. 1,000 grit is the highest you should go for kitchen use, unless you have a special knife for sashimi, in which case you'd need higher. In normal usage, an over-sharpened non-carbon steel knife edge will deform within minutes, leaving the edge bluster than before, so 1,000 grit is about optimum for a carbon steel. 600 for a good quality stainless such as a Sabatier and 300 for something like a Richardson Sheffield or Kitchen Devil

Fine. Quick delivery.

A little on the smaller side but sharpens well hugely recommended over most other cheap stones

Excellent whetstone, I've sharpened all my knives with this whetstone and afterwards I stropped them on a leather strop. Razor sharp.

Great stone for the price, Cuts quickly and well.

great for the price, the quality of the stone is brilliant

Good stone at a good price

Good item

砥石入門にはピッタリだと思います。でも底の台は滑り止めが効かないです。 100均のキッチン雑貨にあるシリコンマットを敷いて使うのが便利です。 簡単砥石とは格段に違う切れ味で安価な包丁でも良く切れます。

Der Stein ist gut, das Schärfen funktioniert tadellos. Der Stein ist relativ weich gebunden und muss öfter abgerichtet werden. Für gelegentliches Schleifen okay.

LLEGÓ EN TIEMPO Y FORMA, EN MI CASO, EXACTO LO QUE TE OFRECEN. YA LA USÉ Y ES DE MUY BUENA CALIDAD.

Good price and quality. However my knives are very blunt so I should have chosen a coarser grade whetstone

Love the product! I dunked the whetstone in a container with warm water for 45 minutes. After 45 minutes, I place the whetstone on the kitchen counter and put my knife to work. The rubbers on the bottom of the plastic base kept the whetstone in place. Didn't budge at all. Occasionally splash water to clean/hydrate the stone when I felt the surface looked dry. Knife was paper-cutting sharp by the end. I may, or may not, have gotten carried away with cutting paper afters.