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WORLDWIDE SHIPPING | ONLY UNTIL 11/09: Get a COMPLETE block of 5 forged knives FOR FREE when you spend at least €750 on polycarbonate and silicone moulds!
The Nagura Sharpening Stone #8000 Naniwa Series by Ambrogio Sanelli is a high-quality tool, ideal for obtaining special, customised finishes on your cutting tools. Thanks to its #8000 grit, this stone is perfect for use in combination with other sharpening stones. By rubbing it over them, Nagura creates a fine slurry that is used to prepare the surface of the stones themselves, optimising their sharpening ability and allowing for specific and combined sharpening effects as required.
Made from the highest quality materials typical of the Naniwa series, the Nagura #8000 stone is perfect for perfecting cutting tools, giving them a smooth and extremely precise finish. Its extremely fine grain allows for a perfect finish, ideal for knives, razors and other high-end tools that require extremely accurate workmanship. The Nagura Sharpening Stone #8000 is therefore an essential accessory for those seeking professional sharpening of the highest level, with the possibility to customise the sharpening process and achieve impeccable results.
Grit: 8000
Size: 62 x 33 x 20 mm
Shipping time: 2-3 days
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.