Sharpening Stones

Achieve a Sharp Edge with the Masahiro 1500 Grit Waterstone The 1500 grit surface is perfectly suited for routine maintenance, allowing you to quickly touch up and restore the keenness of your knives without excessive metal removal.  This Masahiro waterstone comes permanently attached to a sturdy, non-slip stand. The stone thickness of one inch is larger than most stones and creates excellent longevity. For most kitchen uses, 1500 grit is all that is needed for a slightly toothy edge that excels on products like tomatoes and waxed vegetables.  If a fine polish is desired for use on proteins, we recommend finishing on the Masahiro 3000 grit stone. Soak the stone in water before use to ensure optimal performance. For best results and to maintain a flat sharpening surface, it is also advisable to use a flattening stone as needed. Learn More

A fast-cutting 600 grit waterstone that removes material quickly while leaving an edge refined enough to move directly to 3000 grit. The Masahiro 600 Grit is the stone to reach for when a knife has fallen past maintenance and needs to be brought back efficiently. It cuts quickly and predictably, making it easy to re-establish an edge without overworking the blade. What sets this stone apart is the finish it leaves. Unlike most stones in this range, it produces a cleaner scratch pattern, which allows you to move straight to a 3000 grit for refinement. You can skip the 1000 grit step entirely if you prefer a more efficient progression. This makes it especially useful for routine edge recovery on working knives, perfect for when the edge is worn down but not heavily damaged. It will raise a consistent burr quickly, with clear feedback throughout the stroke. You can feel exactly when the edge is ready to move on, which helps maintain control over pressure and angle. This is not a heavy repair stone. For large chips or full reprofiling, a coarser grit is still required. Soak the stone before use and keep the surface wet during sharpening. Like all waterstones, it will wear over time and should be flattened periodically to maintain a consistent surface. Learn More

The Hard, Durable Core of Professional Sharpening In the world of professional cutlery, finding a balance between hardness and durability is often an exercise in compromise. Masahiro defies this convention. This 1000 grit medium waterstone is specifically designed to service steels that represent an exceptional anomaly—blades that are incredibly hard and wear-resistant, yet maintain a durability that prevents brittleness. The MH40103 is the essential bridge between coarse repair and fine polishing, providing the tactile feedback required to set a perfect primary bevel. Unlike standard synthetic stones that can feel 'mushy' or wear down unevenly, this Masahiro traditional waterstone maintains its flatness longer while providing a consistent slurry. It is the workhorse stone for the high-volume kitchen. Whether you are maintaining a line of Masahiro's own proprietary steel or any high-end Japanese carbon blade, this stone handles the density of the metal without glazing over. The generous 2-7/8 inch width provides a massive landing zone for larger chef's knives and cleavers, ensuring stable, full-blade strokes that result in a uniform edge from heel to tip. Where most stones require external holders that can slip on wet stainless tables, the Masahiro Medium 1000 comes equipped with a heavy-duty, integrated stand. This isn't just a convenience; it is a safety and precision feature. By raising the stone off the work surface and providing a non-slip base, it allows for a more ergonomic sharpening angle and prevents the 'knuckle-knock' common with low-profile stones. This is the definitive tool for the chef who demands an edge that holds up through 40 pounds of prep without the fear of chipping. Learn More