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Japanese Whetstones and Sharpening Gear
At Chef’s Edge, we take sharpening seriously. Our collection of Japanese whetstones and sharpening gear is carefully curated to support everyone — from first-time users learning the basics to professional sharpeners seeking refined results.
Sourced from trusted makers across Japan, our range includes everything from entry-level stones to advanced, high-grit options, as well as essential tools like flattening plates, guides, and strops. Whether you’re tuning a single edge or building a lifelong ritual, these products are designed to deliver precision, consistency, and a noticeably sharper result.
Great knives deserve proper care — and we’re here to help you keep them at their best.
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3 products
Accessories Information
The Ikyu 1000 grit is definitely different from many other stones we stock. Due to it's unique production method and relatively secretive blend ratio, it feels coarser, cuts faster, and feels more like a natural stone compared to many other 1000 grits.
It lays a fantastic base to progress to the Ikyu 3000, a blend of Mikawa Nagura and synthetic powder. It's extra thickness makes for a great value stone. These stones need to be soaked before use.
Accessories Information
This synthetic/natural powder (Mikawa Nagura) blend is a perfect finisher for most carbon steels. Designed to be used after the 3000 grit Ikyu Shin Nagura.
These are soaking stones on the softer side which are best used with a slurry, so use a lapping plate or Nagura stone.
Accessories Information
This synthetic/natural powder (Mikawa Nagura) blend is a perfect finisher for most stainless steels (AUS8/10, VG10, Ginsan etc) and provides a very toothy yet refined everyday edge for carbon knives. Designed to be used after the 1000 grit Ikyu Shin Nagura.
These are soaking stones on the softer side which are best used with a slurry, so use a lapping plate or Nagura stone.
Chef's Edge
We pride ourselves on offering an unparalleled selection of Japanese knives. From the versatile Gyuto and the precise Santoku to specialized knives like the Nakiri and Yanagiba, each knife is handpicked for its quality and performance.