Shin Nagura Japanese Whetstone - 1000 Grit
Description
Made in Japan | 8 × 22 × 2.5 cm
A high-quality Japanese whetstone designed for reliable, everyday knife sharpening.
This 1000 grit Shin Nagura stone is the ideal medium grit for restoring and maintaining kitchen knives. It removes material efficiently while leaving a clean, refined edge ready for finishing.
Specifications:
Brand: Shin Nagura
Grit: 1000 (medium)
Size: 8 × 22 × 2.5 cm
Origin: Made in Japan
Ideal for:
Regular knife maintenance
Bringing back a dull edge
Preparing blades for higher grit polishing
Both Japanese and Western knives
The generous 22 cm length provides a stable sharpening surface, while the 2.5 cm thickness ensures long service life.
A dependable 1000 grit stone is the foundation of any serious sharpening setup - essential for chefs and home cooks alike.
Make it last.
- Soak sintered stones 10-15 min before use, until bubbles stop rising
- Splash-and-go ceramic stones just need a wet surface
- Don't store wet - dry thoroughly after every session
- Flatten every 5-10 sessions using a flattening plate or 220-grit paper on glass
- Use light pressure on finishing strokes to remove the burr cleanly
- Don't lean hard - heavy pressure dishes the stone faster, it doesn't sharpen faster
Before you buy.
What grit do I need?
A 1000-grit stone is the working sweet spot - it removes a dulled edge in minutes and finishes sharp enough for kitchen use. Add a 3000-6000 stone if you want a polished, hair-splitting finish. A coarse 240-400 stone is only needed if you've chipped a blade.
How long do I soak it?
Splash-and-go stones (most modern ceramic-bonded) just need surface-wetting. Traditional sintered stones soak for 10-15 minutes before use - until bubbles stop rising. Never store wet: dry the stone after each session.
Will this stone work on stainless and carbon both?
Yes. The difference between sharpening carbon and stainless is in technique, not the stone. Powder-metallurgy steels (SG2, M390, S35VN) sharpen much faster on diamond plates than waterstones.
Do I need to flatten the stone?
Yes - waterstones dish (concave) with use. Check flatness every 5-10 sharpening sessions by drawing a pencil grid on the stone and rubbing it on a flattening plate or 220-grit sandpaper laid on glass. Stop when the grid is fully gone.
What if I've never sharpened before?
Start with a 1000-grit stone, a 15-degree marker (a folded coin works), and a knife you don't love. Both bevels, alternating strokes, light pressure, finishing with the lightest possible passes to remove the burr. The first knife you sharpen will take 20 minutes; the tenth will take 5.
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