Natural Japanese sharpening stones are unique natural wonders that have been used in Japan for thousands of years to sharpen knives and grinding stones. Also known as 'toishi' or 'jnats', these stones are made from natural rocks that have special properties that make them perfect for sharpening.
One of the main reasons why Japanese honing stones are so valuable is that they are made from special geological formations that give the stones their unique properties. Most of these stones come from specific regions of Japan, such as Kyoto, Shikoku, etc. Each region has its own unique type of stone with specific characteristics.
The main types of Japanese sharpening stones are "arato" (rough), "naka-to" (medium) and "awasedo" (finish). Each type has its own purpose and use. For example, coarse stones are used for initial, heavier sharpening work, while finishing stones are used for fine, finishing work, giving the knife maximum sharpness and a polished surface.
Japanese whetstones are valued not only for their quality, but also for the special attention paid to nature and the handmade process. Each stone is unique and the process of training to use them can take months or even years. This involves extracting, shaping, sharpening and polishing the stones, which is often carried out by skilled craftsmen who have passed on their age-old experience and skills from one generation to another.
Japanese sharpening stones are popular not only with professional chefs, but also with knife enthusiasts around the world. These stones can be used not only for kitchen knives, but also for traditional Japanese swords (katana), or simply as a precious handmade art. Japanese sharpening stones are an investment in quality and uniqueness, giving your knives impeccable sharpness and a long life.