1×6 Naniwa Traditional Sharpening Stones make some of the best aesthetic finishes, and are a must have for sharpening the bevels of Japanese clad steel yanagi and deba fish and sushi knives. One key feature of these traditional stones is that they release their abrasives easily in order to create a mud or paste that mixes with the steel as it abrades, helping to form the finish we all know and love on our single bevel knives. In the 1×6 form, this stone wear down faster than its full sized version, and should be maintained with a diamond or glass lapping plate. The stones is mounted on standard 1×6 blanks are compatible with the Jende JIGS for Knives, Edge Pro, Hapstone, TSProf guided sharpening systems, and with the Wicked Edge Uni Stone Holder Paddles. They require a pre soak before use, and used with water only. 220 GC: An extra coarse grit stone ideal for foundational sharpening of yanagi and deba knives, cutting swiftly and efficiently. 320 Pro: A unique formulation similar in quality and speed to Chosera stones, offering a touch more cutting action. It serves as a premium transition, repair, and reprofiling stone. 600 “Bubble Gum”: With surprisingly fast cutting action, this medium-level grit removes previous scratches, leaving a smooth surface for further refinement. Perfect for enhancing the bevel of Japanese clad steel for Kasumi finishing. 1K Goken Pro: A medium-level stone typically found only in Japan, delivering a good matte finish and capable of achieving hair-shaving sharpness that’s a little better than the advertised 1K level.. 1K “Chocolate Bar”: Using clay binding but offering enhanced strength and cutting power, this traditional medium-level stone leaves a highly respectable working sharp edge and a must have for a Kasumi finish on a blade. 4K Finisher: Utilizing traditional clay style but incorporating Naniwa technology, this stone boasts a solid foundation, releasing just enough mud for a smooth, shiny finish without significant dishing.
