The quality of Japanese steel used to make all of our knives means that for domestic use your knife will rarely need sharpening.
Every knife's edge though will always benefit periodic honing.
At Chefslocker we have decided from the outset that we would not stock Japanese Whetstones - Simply because it is a specialised area in itself that I would not feel qualified enough to provide the very best products and techniques for use. A basic Whetstone can set you back just £20 and a very good quality one from an established Japanese brand around £150
- If you do intend on using a whetstone with your new knife I would stongly recommend a lot research and practise first with a less loved knife in your collection. There are some excellent resources online.
As an effective alternative we have chosen to recommend two well established and highly regarded brands from Japan....
MAC Black Ceramic Honing Rod 10.5"
Probably the best Honing Rod in the World!
A Brilliant addition to the range and one of the very few honing rods we would recommend for use with our Japanese knives.
The Minosharp 220BR
Ceramic Water sharpener
This innovative Ceramic water Sharpener makes it easy to makes sharpening a dull knife easy! First Fill the dish with a little water, then gently pass the knife through each of the two grinding rollers without exercising too much pressure - All it takes is 7 to 10 strokes to re-hone a dulling edge.
Sharpening your own knife with a whetstone can take a bit of practise and if you are not completely comfortable we would recommend the professional service at