Kai Seki Magoroku Whetstone / 2000

A middle grit whetstone to resuscitate knives.

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A whetstone is considered by many chefs (and us!) to be the best way to sharpen a knife, as it sheds the least amount of metal from a knife while respecting the shape of the blade. Made of hard ceramics, this Japanese-made stone ensures speedy results and does not wear out easily. This is especially important for Japanese knives, which have tapered V-shaped edges. This Kai Seki Magoroku Whetstone has a medium 2000 grit, the best grit to regularly use for restoring knife sharpness. The whetstone comes in a protective sleeve with its base providing stability while using.

For more on how to use a whetstone, read our .

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'If you want your knives to last the longest they can, while performing in top condition, use a whetstone.'