Ceramic Waterstones

The Naniwa Professional 600 Grit Ceramic Stone cuts quickly making this a great first stone to quickly sharpen knives that are very dull or made from very hard steels. This is also an ideal stone for fixing small imperfections.This stone cuts quickly without removing an excess of material or leaivng an overly rough edge. The edge coming off of this stone is smooth enough to transition immediately to a 2000 or 3000 grit stone. While this stone is a bit too aggressive for daily use, this is a great stone to have in your arsenal when you need to sharpen quickly. This is a good choice for someone who is comfortable with their sharpening technique and wants to work quickly.  Size: 8.25 inches x 2.75 inches x 0.8 in. inches (210 mm x 70 mm x 20 mm) Learn More

The Naniwa Professional 400 Grit Ceramic Stone is the coarsest stone in the Professional series. This stone is designed to cut very quickly and to remove a lot of steel. Although ceramic stones are by nature less aggressive than traditional or oil stones this stone does move a sustantial amount of steel. We recommend this stone for re-profiling, reshaping and thinning blades, removing chips, repairing tips and other heavy work that requires quick cutting. The 400 grit can also be used as an initial stone for confident sharpeners who want to speed up their work, but we don't recommend using this as your go-to primary stone. This will leave a fairly rough edge that needs to be followed by a smoother stone. We'd recommend moving from this stone to a 1000 grit before you finish on a high-grit polishing stone.  Learn More

Naniwa Professional Stones (formally known as Chosera) utilize Magnesia in their bonding agent; giving these stones a longer life and faster sharpening capabilities. These stones are ceramic and do not require soaking. Splash and go. Learn More

The Apex of Sharpening: Naniwa 1000 Professional Stone For the craftsman who understands that the edge is everything, there is the Naniwa 1000 Professional Stone. This is not merely a tool for sharpening; it is the heart of a precision sharpening system, revered globally by master chefs, woodworkers, and knife enthusiasts for delivering an unparalleled sharpening experience. At the 1000-grit level, it is the quintessential workhorse—aggressively re-establishing a flawless primary bevel on a dull blade while leaving a refined, toothy edge ready for the most demanding cuts. The soul of this stone lies in its advanced magnesia-bonding process. This proprietary method creates a supremely dense yet friable surface, packed with a higher concentration of premium abrasive. The result is a sharpening sensation that must be felt to be believed: a swift, almost effortless cutting action with a smooth, velvety feedback that communicates the state of the edge directly to your hands. As you work, it generates a rich, uniform slurry that aids in polishing the steel, creating the beautiful, hazy kasumi finish prized on high-end Japanese cutlery. This is more than a purchase; it's an investment in the art of sharpening. Choose the Naniwa Professional when you seek not just a sharp knife, but mastery over the edge itself. Learn More

Naniwa Professional Stones (formally known as Chosera) utilize Magnesia in their bonding agent; giving these stones a longer life and faster sharpening capabilities. These stones are ceramic and do not require soaking. Splash and go. Learn More

Master the Art of the Invisible Edge: The Naniwa 10,000 Grit Professional Series When a knife reaches the 10,000 grit level, it transcends mere sharpness and enters the realm of surgical precision. The Naniwa 10,000 Grit Professional Stone—formerly celebrated worldwide as the 'Chosera'—is engineered for the final, most critical stage of the sharpening process. This is the stone that transforms a sharp blade into a high-performance tool capable of effortless, friction-free slicing. What sets the Naniwa Professional Series apart is its sophisticated Magnesia-based bonding agent. Unlike traditional resin-bonded stones, Magnesia allows for a higher density of abrasive particles. This technical advantage results in two distinct benefits for the professional: a stone that stays flat for significantly longer and a vastly increased sharpening speed. Because the bond is so efficient, this stone does not require soaking. Simply splash the surface with water, and you are ready to refine your edge in seconds. This stone is much cleaner than your typical waterstone that requires soaking before use, so it's a great choice for use on-the-go or in spaces that need to remain tidy.  Designed specifically for high-carbon steels and traditional single-beveled Japanese knives like the Yanagiba or Usuba, the 10,000 grit surface produces a flawless mirror polish. It doesn't just sharpen; it refines the geometry of the edge to eliminate microscopic jaggedness. For the professional chef or dedicated enthusiast, this translates to cleaner cuts, better food presentation, and a blade that stays sharper for an extended period. The feedback from the stone is tactile and communicative, allowing you to feel the exact moment your bevel reaches perfection. Learn More

Size: (210x70x20 mm) (8.25x2.75x.80 in.)
This coarse stone is recommended for use in chip repair, flattening shinogi lines and things of this nature. As opposed to traditional waterstones in this grit range, this Naniwa 200 stays flat longer, and doesn't create excessive slurry. A favorite of mine for repair work. Learn More

Naniwa Super Stones require no soaking, just a splash and go.
Whereas the 1000 grit is normally considered the starter stone for an undamaged knife, if you're doing a lot of sharpening and want to save time, the 800 is faster. You can then skip the 1000 and move directly to a 3000 grit. No need to soak the stone, just splash and go. Learn More

Size: (210x70x20 mm) (8.25x2.75x.80 in.)
Naniwa "Super Stones" require no soaking, just splash and go. The 1000 grit stone is used for establishing an edge on a dull knife. It will remove micro-pitting but any chips will require a more coarse stone. This is the average size used for sharpening a dull knife. For use on meats, you may want to continue sharpening with a higher grit but will work great on vegetables. Learn More