Everything you need to keep your Japanese knives in beautiful condition for years to come.
A Japanese knife is made to last, with the right care and attention. Over time, as you use and grow familiar with your knife, its blade may become dull, develop rust or even chip. With the right care, you can restore its edge, bring it back to life and continue using it for many years to come.
This set of three sharpening stones gives you everything you need at every stage of knife care, from restoring a tired or chipped blade to maintaining everyday sharpness and polishing to a fine finish.
Enjoy the satisfaction of caring for your knife, keeping it performing at its best and building a lasting relationship with it.
What’s in the set
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Rough stone (100–250 grit): for very dull or chipped edges
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Medium stone (800–1000 grit): for regular sharpening. This is the one you’ll use most often to keep a consistent, sharp edge
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Fine stone (5000–6000 grit): for a smooth, polished finish
How to use
- Soak the rough and medium stones in water for about 15 minutes.
- Sharpen your knife on the stone. As you work, a wet paste (slurry) forms on the surface, which helps sharpen the blade.
Read more: How to use Japanese Whetstone
Detailed illustrated instructions are included with the set.
About whetstones
“Whet” means to sharpen, and sharpening a blade on a stone is known as stoning. For centuries, Japanese knives have been sharpened using natural stones and water. Japan’s rich deposits of fine-grained silicate stone make it particularly well suited to honing and refining a knife’s edge.
MUJUN
MUJUN is a collection of young designers from Kobe, Japan, celebrating traditional Japanese craftsmanship. The Japanese Knives are made in Miki City in Hyogo Prefecture, a region of Japan with the longest history of forging in Japan.
