Kitayama 8000 Grit Finishing Stone with StandThe famous Imanishi Kitayama is now back Knives and Stones, in a form of popular baseless version. Kitayama is one of the favourate stones for a lot of carbon lovers. While it is not extremely quick on modern alloy steels it does work extremely well on traditional carbon steels like the Hitachi Shirogami (White steel) and Aogami (Blue steel). It requires about 15 minutes of soaking before use, but once soaked, it produces a very nice and even finish

and cutting meat without requiring reactive steel care routines

Due to my engineering background

An octagonal ebony handle provides a tapered grip and minimalist aesthetic

notably Global

Users should note that the etched Damascus surface requires specific maintenance considerations to preserve its appearance during regular kitchen use

it offers ease of maintenance while delivering the acute edge geometry characteristic of Japanese cutlery

The power of the brand with an origin in blades

The 165mm blade length and 54mm heel height provide ample surface area for processing produce

Australian ringed Gidgee

performing tasks including mincing

INSTALLATION PROCEDURE

SG2 steel offers excellent durability through uniform carbide distribution