Kasumi Professional Sharpening Stone Set – Hard Japanese Ceramic
This Kasumi sharpening stone set is designed to provide precise and long-lasting sharpening for professional knives, especially those made of Damascus steel, tempered steels, and other high-hardness materials.
Two of the stones are made of ultra-dense ceramic-marble, ensuring quick edge restoration without forming dips or uneven surfaces, as can happen with softer stones. Ideal for chefs and enthusiasts who demand high performance.
Set Contents:
1 x Grit 400 stone and 1 x Grit 2000 stone: for reshaping and sharpening the knife edge
1 x Combination stone with grit 3000 / 8000: the 3000 grit refines the edge, while the ultra-fine 8000 grit delivers a professional razor-sharp finish. This stone is especially suited for Kasumi knives and closely matches the quality and grain of the natural stones traditionally used to sharpen samurai swords.
Technical Specifications:
Single stone dimensions: 18 x 6.3 x 2.5 cm
Combination stone: 18 x 6 cm, height 3 cm
Plastic base with non-slip silicone support for safe and stable sharpening
Includes a flattening stone to maintain the abrasive surfaces
Made in Japan, this set is perfect for keeping your Kasumi knives in top cutting condition.
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.