Whetstones are essential for maintaining your Japanese knives. There are three different grades of whetstones which serve different purposes. Arato, or rough grain, is used to adjust the angle of the edge and reform the shape. Nakato, or medium grain, provides additional shaping and sharpening of the blade. Shiageto, or superfine grain, eliminates fine scratches caused by Nakato and gives the knife a razor sharp edge. For tips on how to sharpen your knives with a whetstone, visit the Japanese knife care page.
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