MIYABI Sharpening Stone, #1000
Can Miyabi knives ever be too sharp? ZWILLING â€“ a brand synonymous with exceptional quality – understand that even the novice chef requires knives of superior sharpness. Which is why they’ve developed Toishi Pro: a range of synthetic, ceramic whetstones ranging in grain from #400 (for coarse repair) to #5000 (for finishing). Based on the Chosera series, developed by Naniwa, the Toishi Pro whetstones are non-absorbent, and wear far better than most other varieties, largely due to the superior bonding agents used in the production process.
World renowned for their sharpness, Miyabi blades are honed using an ancient Japanese technique known as “Honbazuke” This manual sharpening technique, employed by only the finest master craftsmen, means every Miyabi blade is produced with a “true edge” Retaining the shape of this â€œtrue edgeâ€ is key to maintaining the longevity of Miyabi knives, and for repair work, few whetstones can match Miyabi Toishi Pro #1000!
With an accessible, rectangular shape, and mid-to-course grit, even novices can produce quick results with the Toishi Pro #1000 – with relatively minimal effort. At just 210 x 70 x 25 mm, the Toishi Pro #1000 is compact enough to be used in a standalone manner – or with the Miyabi Basic Sharpening Kit, which includes a non-slip, Hinoki wood base. Are you willing to compromise the longevity of your Miyabi knives?
- Dimensions: 210 x 70 x 25 mm
- Synthetic ceramic whetstone
- Achieves a true “Honbazuke” edge
- Exceptional sharpness with relatively no effort
- Manufactured in Seki, Japan