2000 grit for smooth yet biting edge: Ensures food is easily cut while maintaining a sharp, durable finish
Excellent for Japanese and Western knives: Suitable for both soft and hard steels, offering versatility
Ideal for finishing and touch-ups: Removes burrs and provides a polished, professional look
Recommended for frequent sharpening: Designed for those who sharpen knives regularly
High-quality Japanese craftsmanship: Trusted by professionals and enthusiasts alike
Summarized by Shop
Want an edge that feels smooth, but bites into food? 2,000 grit is the way to go. I find 2,000 grit excellent for finishing softer steels, like western knives, and Japanese knives that I want to have a more durable edge.
Always flatten your stone with a truing stone after sharpening. When to use this stone:
Excellent finishing stone for
Grit
2000
Material
Not specified
Recommended Use
Finishing, touch-up, removing burr
Not for
Knife thinning
Best For
Japanese and Western knives (soft steels)
Manufacturer
Naniwa
Summarized by Shop
5.0
11 ratings
5
4
3
2
1
beautiful and high quality sharping stone
J
Jorge · 17 days ago
Perfect additional stone for my sharpening needs
Needed this and a strop to complete my sharpening stone set. Works great.
L
Lee · November 26, 2025
The important one!
If you don't have any other sharpening stone, then getting a 1000 or 2000 grit would be the ones to have. Sharpening on a stone beats sharpening on anything else. Give it a try. But please watch some videos on how to use these, before actually using them. There is technique required!