Morihei Whetstone Hishiboshi (Hi) Series #500

The Morihei Whetstone, Hishiboshi (Hi) Series: is made to feel like a natural stones and simulate the natural stone sharpening experience.
Morihei stones leave a kasumi finish, as they tend to produce a very nice slurry while sharpening. The tactile feedback while using these stones is exceptional providing a excellent overall sharpening experience.

These are high performance synthetic stones have larger dimensions than the Shapton series and are regarded as professional stones.

NO SOAKING REQUIRED! Just "splash and go".

#500 should be the first stone in your stone progression.
This is a coarse grit stone. Re-edge/ re-shape your knife with this stone.
Example stone progression: #500--> #1000 --> #6000 -->#12000 +/ leather strop.

About Morihei:
Morihei is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today.

Leigh’s 2 cents: Morihei Whetstones are a step up from the Shapton Whetstones in my opinion. Large dimensions made to last a long time.
If your looking for a set of stones that left a kasumi finish look no further.

Brand: Morihei
Origin: Asakusabashi, Tokyo
Length: 210mm
Height: 25mm
Width: 75mm
Weight: 880g

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More