Regular price
15,200.00 RSD
Sale price
15,200.00 RSD
Regular price
0.00 RSD
Naniwa Professional Chosera #3000
You can often hear on the Internet that a large number of sharpening professionals consider this series to be the best sharpening stones on the market. Naniwa is a renowned Japanese manufacturer of abrasives, and this series is their highest quality and most popular variant.
When we talk about the sharpness that is desirable for a kitchen knife, probably the unsurpassed finish is the #3000 grit stone. Naniwa's Chosera series in this grain is probably the most famous stone in the world. Many people adore it because of the fineness of the cut that is achieved after this stone, and the blade after it can already be described as "mirror" polished and still has a significant "bite". This stone is the ideal choice for all those who want their Japanese knives to show their maximum potential!
Dimensions: 210x70x20
Weight: 800g
Popular in Japan as Chosera, this stone is a favorite among professional sharpeners as well as hobbyists. Some of the advantages of this series are:
- Chosera stones are made in exceptional dimensions considering the quality of the stone.
- The harder texture of this stone retains its shape extremely well, so the need for straightening the stone is significantly reduced.
- Naniwa's premium technology applied to this stone ensures maximum effectiveness even when sharpening extremely hard steels while also maintaining the natural friction feel that is an important factor when sharpening.
- This series of stones is made in splash & go technology.
Method of use: Place the stone on a stand or on a raised surface so that there is free space for hand movements. Naniwa Professional Chosera stones are made in "splash & go" technology, which means that it does not require pre-soaking before use, just wet it and you are ready to work. When sharpening, add water as needed.
After use, rinse the stone under cold water, do not use a sponge or washing detergent. When you have washed the stone, lay it upright so that the water flows. Do not dry the stone with a cloth, but leave it to dry naturally.
Note: the stones are fragile, so keep them from falling.
Everything you need to know about sharpening
How to choose the first Japanese knife?
If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.
Japanese knife as a perfect gift
Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.
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