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Naniwa Japan Whetstone | Chocera Pro (400, 1000, 3000 or 5000)

Naniwa Japan Whetstone | Chocera Pro (400, 1000, 3000 or 5000)

Naniwa Chocera (or Chosera) is an industry heavyweight for a reason. Professional-grade stones suitable for any level of sharpening skill.

  • Naniwa Chocera Pro Japanese Whetstone
  • Stone thickness: 20mm
  • Grit Choice (please select):
    • 400
    • 1000
    • 3,000
    • 5,000
  • 210 x 70 x 20mm
  • SoakingĀ Not Required: "Splash and Go"
  • No Nagura is supplied
  • Professional Sharpening Stone / Whetstone
  • Made in Japan

Ā 

Japanese Kitchen Knives & Whetstones Australia

    JapaneseĀ Sharpening Stones (Whetstones)

    The consensusĀ for sharpening Japanese kitchen knives, as well as Japanese woodworking tools, is the use of a whetstone. Dry grinding can affect temper (effectively ruining your knife or tool) and diamond plates are often too aggressive (removing too much material).Ā 
    All Japanese whetstones will require flattening after use, no matter what type of stone, or the style of your sharpening, all whetstones will begin to dish over time. We recommend a ceramic flattening stone, or diamond plate for this task. For more info, check outĀ Selecting a Japanese Whetstone.Ā 

      Select Grit
      From $30.30

      Original: $86.58

      -65%
      Naniwa Japan Whetstone | Chocera Pro (400, 1000, 3000 or 5000)ā€”

      $86.58

      $30.30

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      Description

      Naniwa Chocera (or Chosera) is an industry heavyweight for a reason. Professional-grade stones suitable for any level of sharpening skill.

      • Naniwa Chocera Pro Japanese Whetstone
      • Stone thickness: 20mm
      • Grit Choice (please select):
        • 400
        • 1000
        • 3,000
        • 5,000
      • 210 x 70 x 20mm
      • SoakingĀ Not Required: "Splash and Go"
      • No Nagura is supplied
      • Professional Sharpening Stone / Whetstone
      • Made in Japan

      Ā 

      Japanese Kitchen Knives & Whetstones Australia

        JapaneseĀ Sharpening Stones (Whetstones)

        The consensusĀ for sharpening Japanese kitchen knives, as well as Japanese woodworking tools, is the use of a whetstone. Dry grinding can affect temper (effectively ruining your knife or tool) and diamond plates are often too aggressive (removing too much material).Ā 
        All Japanese whetstones will require flattening after use, no matter what type of stone, or the style of your sharpening, all whetstones will begin to dish over time. We recommend a ceramic flattening stone, or diamond plate for this task. For more info, check outĀ Selecting a Japanese Whetstone.Ā 

          Naniwa Japan Whetstone | Chocera Pro (400, 1000, 3000 or 5000) | ProTooling