Naniwa Professional P-350 5000 grit Japanese Waterstone VG Series Deburring is the process of

Deburring is the process of removing the wire-edge formed during sharpening process

This is fusion of tradition and modern technology

and chopping

Compared to the Chosera (25mm thick)

Naniwa Professional P-350 5000 grit Japanese Waterstone VG Series Deburring is the process of5000 grit is the finishing grit. A kitchen knife can really just stop at about 5000 to 8000 grit. If one needs a two stone setup, then 1000 3000 or 1000 5000 are great choices. I really like the 5000 because not only it is very fast, it also gives a great feedback. It is best to soke the 5000 for about 5 minutes before use. The Professional The Naniwa Professional line is basically the overseas version of the Chosera line. The abrasive is basically