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Naniwa Advance Super Stone 8000 Grit

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Shapton RockStar Whetstone 10000 Grit

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Naniwa Advance Super Stone 10000 Grit
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120 Grit Truing Stone/Lapping Plate

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Atoma 140 Grit Diamond Lapping Plate - No Handle
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Atoma 140 Grit Diamond Lapping Plate w/handle
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Atoma 140 Grit Diamond Replacement Sheet

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Atoma 400 Grit Diamond Lapping Plate - No Handle

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Ikyu Shin Nagura Whetstone 1000 Grit

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Ikyu Shin Nagura Whetstone 3000 Grit

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Ikyu Shin Nagura Whetstone 6000 Grit
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Morihei Binsui Natural Stone No. 15

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Morihei Binsui Natural Stone No. 30

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Morihei Hishiboshi 9000 Grit 'Karasu' Whetstone
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(4)

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Naniwa Advance Super Stone 1000 & 5000 Bundle
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Naniwa Advance Super Stone 12000 Grit
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Naniwa Advance Super Stone 220 Grit
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Naniwa Advance Super Stone 400 Grit

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Naniwa Advance Super Stone 400, 1000 & 5000 Bundle

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Naniwa Advance Super Stone 5000 Grit

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Naniwa Advance Super Stone 800 Grit

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Naniwa Advance Super Stone Ultimate Bundle

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Naniwa Chocera Pro Whetstone #1000 Grit
★★★★★
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(3)

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Naniwa Chocera Pro Whetstone #3000 Grit
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★★★★★
(3)

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Naniwa Chocera Pro Whetstone #400 Grit

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Naniwa Chocera Pro Whetstone #600 Grit

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Naniwa Chocera Pro Whetstone 1000 & 5000 Bundle

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Naniwa Chocera Pro Whetstone 400, 1000 & 5000 Bundle

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Ozuku Natural Stone ~10,000 Grit
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(1)

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Porter Bamboo Sink Bridge
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(2)

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Shapton Kuromaku 120 Grit

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Shapton Kuromaku 320 Grit
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Showing 33–64 of 78 products
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◆ Common Questions
Shopping for Japanese Sharpening Whetstones
What grit whetstone should I start with?
A 1000-grit stone is the standard first whetstone. Aggressive enough to restore an edge from dull but gentle enough to use regularly. For a complete beginner setup, a combination 1000/3000 stone covers both sharpening and refinement in one.
How often should I sharpen my knives?
For a home cook using the knife daily, a full sharpen every 2-3 months is enough. Honing (not sharpening) on a strop between sharpenings keeps the edge aligned. Pro chefs sharpen weekly.
What's the difference between a soaking stone and a splash-and-go stone?
Soaking stones (like Suehiro Rika) sit in water for 5-10 minutes before use, the stone body softens, making them aggressive and beginner-friendly. Splash-and-go stones (like Naniwa Chocera, Shapton) only need a splash of water on the surface, firmer, longer-lasting, better for harder steels.
Can I use a whetstone on any knife?
Do I need a flattening stone?
Yes, eventually. All whetstones develop a dish from use and need to be flattened for even sharpening. A dedicated flattening plate or coarse diamond stone handles this. If you only use your stone once a month, you'll flatten maybe every 10 sharpenings.
Would a sharpening class help me learn to use a whetstone?
Yes. Reading about whetstone technique is one thing, feeling the right angle and pressure is another. Our in-person Introduction to Knife Sharpening class in Perth walks you through it with your own knives.


