• Fine dual-grit water stone (2000/6000) for precision knife sharpening.
  • KOTAI's sharpening ceramic whetstone or water stone grit 2000/6000 on a white background.
  • Fine dual-grit water stone (2000/6000) for precision knife sharpening.
  • Fine dual-grit water stone (2000/6000) for precision knife sharpening.
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Whetstone - Knife Sharpening Set - 2000/6000 grit combination

Whetstone - Knife Sharpening Set - 2000/6000 grit combination

€75.00
€75.00
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Care & Sharpening Guide

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DESCRIPTION

Even the best blades will lose their initial sharpness over time.

○ Whetstones, also known as water stones or sharpening stones, are used to grind and hone a knife’s edge.

The KOTAI 2000/6000 grit sharpening set includes:

○ 2000/6000 grit ceramic whetstone

○ Anti-slip rubber and natural bamboo base for safety and comfort 15° angle guide for easy and precise sharpening

○ Corundum stone flattener to extend the lifespan of your whetstone

○ Sharpening manual

SPECIFICATIONS

Dimensions 20 x 8 x 3 cm (7.8 x 3 x 1.2")

Weight: 680 g (1.5 lb)

Material type: Synthetic stone (Corundum)

Grit

Combination 2000/6000

MAINTENANCE

• Hand-wash and dry after use

• Do not drop (the whetstone is brittle)

• No oil required, simply soak in water for 15 minutes before use

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CHARACTERISTICS

  • Sharp Ever After

    Get the most out of your knives.
    With the 2 different grits, you can conveniently keep your knives razor-sharp yourself.

  • Safety First

    The KOTAI 2000/6000 Combination Whetstone is mounted on a rubber base for stability.
    Not only does this make it safer for your fingers, it will also allow you to keep the sharpening angle constant.

  • Prolong The Life of Your Knives

    If your knife’s blade edge gets dented or too dull for the regular honing steel, the whetstone will help restore its original razor-sharp edge with minimal waste of steel.
    Soak the whetstone for 15 minutes before use (until air bubbles stop coming out of the stone).

The KOTAI 2000/6000 double-sided whetstone offers you 2 grits to sharpen your knife with a single stone: a coarse 2000-grit side to reshape a dull blade and rougher edges, and a finer 6000-grit side to maintain or give a razor-sharp edge finish.

Our 4-piece sharpening set contains everything you will require to keep your blades razor-sharp at all times.

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Hear It From The Pros

  • Picture of Robert Fontana with one of our first knives.

    Robert Fontana

    "Knife experts at the service of gastronomy experts."

  • Chef Philippe Colinet with a Kiritsuke KOTAI knife

    Philippe Colinet

    "The handle feels great in my hand and is well-balanced. I love the hand-hammered pattern on the blade. Excellent craftsmanship."

  • Picture of Chef Matthieu Pasgrimaud using our knife.

    Matthieu Pasgrimaud

    "KOTAI is a brand that elevates your culinary journey by giving you a better cutting experience."

  • Picture of Thibaut Gamba with our knife.

    Thibaut Gamba

    "A powerful knife, yet very comfortable and precise. I always have it right beside me."

  • Picture of Francesco Arena using our knife.

    Francesco Arena

    "I am speechless! The knife is spectacular!"

  • Picture of Chefs Romain Casas & Tiphaine Mollard using our knives.

    Romain Casas & Tiphaine Mollard

    "We are pleasantly surprised by KOTAI since we embraced it. These are excellent tools for everyday use."

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Your Questions, Answered

How do I choose my sharpening stone?

The smaller the number, the more abrasive the grit. A low number is useful for restoring a very dull blade or for occasional sharpening. On the other hand, a less abrasive grit is recommended for achieving a very sharp edge, but it will be less effective for sharpening blades that are poorly maintained.

→ Sharpening and honing.

How often should I use my sharpening stone?

It depends on how often you use your knives.

For home cooks, regular use of a honing rod should be complemented by one or two sharpening sessions per year.

For professional chefs who spend long hours in the kitchen, a sharpening session every 1 to 2 months is recommended.

How do I use my sharpening stone?

Soak your stone in water for 10 minutes and make sure it stays wet throughout the sharpening session.

Use the 15° angle guide and run the blade over the stone while applying pressure with your fingers: don’t forget the base and the tip of the edge.

Repeat on both sides of the blade until you achieve a satisfactory result.

Finally, rinse all your equipment and let your sharpening stone dry for 48 hours before storing it.