Review by James W. on 18 Sep 2025review stating Ideal slicer
Nice light blade with a not too big handle, the grind is heavily right hand biased, almost a thin Yanagiba with a flat slightly concave left side. Suits me very well slicing salmon, steak and other proteins at work. Edge was very nice, I just slightly thinned the whole blade and it’s now a daily workhorse. Very happy customer yet again.
Review by James W. on 18 Sep 2025review stating Ideal slicer.
Nice light blade with a not too big handle, the grind is heavily right hand biased, almost a thin Yanagiba with a flat slightly concave left side. Suits me very well slicing salmon, steak and other proteins at work. Edge was very nice, I just slightly thinned the whole blade and it’s now a daily workhorse. Very happy customer yet again.
Review by Devon O. on 17 Sep 2025review stating Excellent beginner stone!
Shapton stones are great for beginners at sharpening (which I am) because they don't need soaking (except for just a few minutes when you first get them). Just toss a bit of water on top and get going! For most home chefs, this 320 grit stone will be great for quickly sharpening very dull and even chipped blades. I continue with a Shapton 1000, th...Read MoreRead more about Shapton stones are great for beginners
en 2000 grit stone before stropping, but most home chefs could get by with just this stone and a . It fits really well in my Naniwa whetstone holder and is a great size for all different blades. The order was packaged safely and everything arrived in-tact! Read LessRead less about Shapton stones are great for beginners
Review by Devon O. on 17 Sep 2025review stating Suberb!
This moribashi is beautiful and ergonomic. My only issue is that I have a really difficult time using them precisely due to the length. This is mostly a skill issue and has been improving with practice.
