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".
#8000 should be one of the last stones in your stone progression.
Use this stone instead of a #6000 and/or along with a #4000.
This is a ultra fine polishing stone that will give your knife "teeth" and a reflective shine.
Example stone progression: #500--> #1000 --> #6000 -->#12000 +/ leather strop.
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.
Origin: Asakusabashi, Tokyo
Hi my name is Leigh, and I’m a chef from Newcastle Australia.
I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box)
I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More
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