Information
Kasumi Whetstone (5000/10000)
This isn't a sharpening stone for dull knives - this is the tool that transforms a sharp knife into a precision instrument. Kasumi 5000/10000 is an extremely fine polishing stone made in Seki, Japan. The #5000 side removes the microscopic scratches from coarser stones, while the #10000 side gives the edge the legendary "Mirror Finish". The result is a knife that doesn't saw through food, but separates fibers with surgical precision. A must-have for sushi chefs and knife enthusiasts.
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✔ Made in Japan
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✔ #5000 (Super Fine)
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✔ #10000 (Polish)
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✔ Rubber base incl.
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Pro-Tip: Use this stone *after* you have sharpened on a #1000 stone. You cannot go from a dull knife directly to this one; it would be like sanding a rough plank with silk. The groundwork must be done first!
Features
- ✔ Mirror Finish: The #10000 side is so fine it polishes the steel until it shines like a mirror. This reduces friction when cutting.
- ✔ Razor Sharpness: Removes the very last "burr" and leaves an edge that passes the hanging paper test effortlessly.
- ✔ Kasumi Quality: Made from the purest materials in Japan to ensure a smooth and silky sharpening feel.
- ✔ Gentle: Removes minimal metal, extending the life of your most exclusive knives.
Specifications
| Brand | Kasumi (Japan) |
| Type | Super Fine Polishing Stone |
| Grit | 5000 / 10000 |
| Dimensions | 18 x 6 x 3 cm |
Instructions
- Soak the stone for 10 minutes before use.
- Start on the #5000 side. Use light pressure (less than on coarse stones) to polish the edge.
- Finish on the #10000 side with very light pressure ("feather light") for the final finish.
- Rinse knife and stone thoroughly. Enjoy the sharpness!
FAQ
Is such high grit necessary?
For regular "work knives", #1000 is often enough. But if you are slicing sashimi, carpaccio, or want an edge that glides silently through a tomato, #5000-10000 is the difference between "good" and "perfect".
Can I sharpen a dull knife on this?
No. This stone polishes; it does not grind away enough metal to re-establish an edge. You must start on a coarser stone (e.g., Kasumi 240/1000) first.
Is it suitable for Damascus knives?
Yes, it is ideal for hard steel like VG-10 (common in Damascus knives), as it brings out the potential in the steel that coarser stones cannot achieve.
