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Kasumi Combination Whetstone 240/1000 Grit

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$139.00

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Keep your knives performing at their best with Kasumi Whetstone 240/1000, the essential tool for keeping your blades sharp and ready for any task.

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Keep your Japanese knives in top-notch condition with the Kasumi Whetstone 240/1000 Grit.

Crafted with precision in Japan by Sumikama Cutlery, this high-quality whetstone ensures superior sharpening results for both professional and home chefs. Sumikama is renowned for producing Kasumi knives using advanced materials and cutting-edge techniques, ensuring outstanding performance and durability.

Designed specifically for Kasumi knives, this versatile whetstone is also suitable for any Japanese-style blades. The dual-grit design features a 240-grit side for coarse sharpening and a 1000-grit side for refining and honing the blade. This combination is perfect for restoring dull or damaged edges while polishing your knife for an ultra-sharp finish.

Features:

  • Combination whetstone with 240 and 1000 grit for coarse sharpening and fine honing.
  • 240-grit side is ideal for reshaping damaged or very dull blades.
  • 1000-grit side is perfect for refining the blade edge, restoring sharpness, and enhancing performance.
  • Made with high-quality materials for consistent and long-lasting sharpening.
  • Compatible with all Japanese knives (designed for Kasumi knives but suitable for other high-quality Japanese-style blades).
  • Made in Japan, crafted with precision by Sumikama Cutlery.

For best results, always follow the sharpening instructions provided on the packaging. Keep your knives sharp and ready for any task with the Kasumi Whetstone 240/1000 Grit – the perfect tool for restoring and maintaining the sharpness of your blades.

Before use, soak the whetstone in water for 10 to 15 minutes or until air bubbles cease, indicating the stone is fully saturated. This prevents excessive wear on the stone and helps with smooth sharpening.

  • Use the 240-grit side to reshape and restore dull or damaged edges. Hold the knife at a consistent angle (typically 15° to 20°) and gently slide the blade across the stone, maintaining light pressure. Repeat several times on both sides of the blade.
  • After reshaping, turn the stone over to the 1000-grit side to refine and hone the edge.
  • Continue sharpening with a similar technique to further smooth and polish the blade edge for a sharp, functional result.
  • After use, wipe the blade with a clean cloth to remove any debris or water.

Kasumi Knives are a masterpiece of Japanese craftsmanship, handcrafted in Seki City, Japan—the heart of Japanese blade-making for over 800 years. Established by the Sumikama family, a 27th-generation lineage of expert knife makers, Kasumi embodies tradition, innovation, and precision.

Each Kasumi knife is meticulously forged using high-carbon stainless steel, including the renowned VG-10 steel core, ensuring exceptional sharpness and durability. The brand is best known for its stunning Damascus-patterned blades, crafted with 32 layers of folded steel, delivering both strength and elegance.

Kasumi’s secret tempering and sharpening techniques create knives that are considered some of the sharpest straight out of the box. Designed for professional chefs and home cooks alike, Kasumi knives combine traditional Japanese artistry with modern technology to deliver a superior cutting experience.

With a legacy rooted in Japanese sword-making excellence, Kasumi Knives continue to uphold the highest standards of quality, performance, and craftsmanship.

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