Japanese Whetstones
MAKER
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Akira-Saku
iMade exclusively for Chubo, the Akira Saku line is completely hand-forged and shaped by 3rd generation blacksmith Shoji Yoshida using no automation in the process.
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Chubo
iWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan.
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Chubo Knives
iWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan.
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Glestain
iGlestain knives feature a distinctive ‘scalloped’ appearance and are renowned for their superior performance. Glestain knives are tough, sharp and hold a great edge.
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Kagekiyo
iThis line is hand-forged in Sakai City by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. They are 100% handcrafted and feature expertly tapered blades.
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Karaku
iThis line is forged in the Tosa region of Shikoku by blacksmith Michikuni Tokaji, using Aogami #1. The dark, traditional kuroichi finish offers protection from discoloration.
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Kazan
iThe Kazan line is made exclusively for Chubo. A top choice in professional kitchens, Kazan knives are available in a wide range of steel types and finishes.
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Kitaoka
iHideo Kitaoka is a 3rd generation blacksmith forging in the Takefu Knife Village. We stock his range of debas in both left and right handed styles.
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Makoto Kurosaki
iMakoto Kurosaki is an exceptionally talented blacksmith working in Takefu Knife Village. This line of lasers features ultra-thin, hammer-forged blades made of from SG2 powdered steel.
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Masamoto
iMasamoto Sohonten is known the world over for their fine kitchen knives. A fifth generation workshop and favorite of professional kitchens, we carry both western style and single edged Masamoto knives.
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Matsubara
iMatsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
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Misono
iMisono knives are known for the flawless fit and finish. Exceptional balance and a range of price points make them a popular choice for professionals and home cooks alike.
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Saji Takeshi
iMaster Blacksmith Saji Takeshi has built his career over forty years. First known for his fine hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.
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Sakai Takayuki
iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
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Shibata
iThe Shibata Koutetsu features laser thin blades hand-forged then hand sharpened by top craftsman, Takayuki Shibata. The Koutetsu line takes its name from Japan’s first ironclad ship.
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Takamura
iTakamura Cutlery is a second-generation workshop, producing top quality kitchen knives. Pioneers in the use of high performing powdered steels, their blades have incredible edge retention with extreme attention to detail in every step of the crafting process.
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Takeda
iTakeda knives are handmade by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel.
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Tojiro
iTojiro knives offer exceptional value for the price. A favorite of line cooks, these knives get razor sharp and maintain a great edge even under professional use.
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Yu Kurosaki
iYu Kurosaki is a talented young blacksmith working out of Takefu, Japan. He is known for forging exceptional knives with excellent fit and finish in a variety of steels and finishes.
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Anryu
iKatsushige Anryu is a 4th generation blacksmith with over 50 years of experience forging knives. Anryu San is highly regarding for skill, having received multiple awards from the Japanese government. He works in the Takefu Knife Village, hammer forging from a variety of steels.
MATERIAL
SHAPES
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Boning Knife
iJapanese boning knives have a stiff triangular shaped blade to make quick work of removing meat from the bone and slicing through soft joints.
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Bread Knife
iSerrated knives for slicing through bread and other pastries.
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Butchery Knife
iDebas, Japanese fish butchery knives
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Chef's Knife
iAll purpose kitchen knife, ranging from 7-10"s
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Cleaver
iJapanese made Chinese style cleavers
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Knife Accessory
iKnife Storage
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Knife Sheath
iCovers or your blades
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Set
iShop knife sets for special savings.
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Slicing Knife
iFor slicing fish and proteins
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Utility Knife
iSmall blades for fine chopping
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Vegetable Knife
iStraight blades for all purpose vegetable work
BEVEL
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50/50 Right or Left Handed
iBlade is sharpened equally on both sides for right or left handed use.
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70/30 Right Handed
iBlade is sharpened and a steeper angle on the right side
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Single Edge Right Handed
iBlade is sharpened entirely on the right side.
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Single Edge Left Handed
iBlade is sharpened entirely on the left side.
STEEL TYPE
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Blue #1
iSimilar to Blue Steel #2, but with added Tungsten and Carbon for increased durability.
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Blue #2
iBlue Carbon Steels are a bit tougher with better edge retention than white steels.
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R2 / SG2
iThis ‘super steel’ is a stainless, powdered steel blend that gets very sharp and holds an edge for a long time.
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White #2
iSimilar in composition to White #1 but slightly less prone to chipping.
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White #1
iThis pure carbon steel is favored by blacksmiths because it responds well to different types of forging, creating a great end product.
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Molybdenum
iMolybdenum is a popular stainless steel for kitchen knives because of its excellent hardness and durability and ease of sharpening and maintenance.
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VG10
iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
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HAP40
iThis powdered metallurgy high speed tool steel is manufactured by Hitachi Metals Ltd. It has a fine microstructure, which results in blades with a notable toughness and edge retention. It’s among the hardest steels we carry.
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SLD
iSLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.
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Aogami Super
iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
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INOX
iInox is a stainless steel with a long history of use in knife making. The specific blend is created by adding chromium to carbon steel which creates the rust and corrosion resistant property that Inox is known for.
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V1
iSimilar to VG10, a great medium hard steel that is super easy to sharpen.
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AUS-10
iA great stainless steel popular with knife makers.
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SRS-13
iSRS-13 is a stainless, hard powdered steel which holds an edge for a long time.
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Ginsan
iA semi-stainless steel that performs more like a carbon steel.
COLLECTION
Japanese Sharpening Stones
At Chubo, our selection features all styles of stones and tools you need to care for your cutlery.
Maintaining best practices for razor-sharp edges and safe handling of your Japanese-style kitchen knives is essential.
From full sharpening stone sets to singular Japanese whetstones for sale, we have something for all your knife care needs.
Please note—before purchasing one of our knife sharpening stones, it’s essential to understand which grit whetstones you need. We provide various grit sizes ranging from rough to super fine. Rough grit stones are great for quick sharpening sessions and removing nicks, medium grit stones are great for bringing back edges and sharpening, and fine grit stones are great for finishing and polishing. We recommend beginners read our complete guide on how to sharpen Japanese knives and Japanese knife maintenance tips.
Order Whetstones Made in Japan
Contact us if you need help deciding which grit stones best fit your situation. Protect your investment and keep your knives razor-sharp by purchasing our high-quality Japanese whetstones.
FAQs
Q: What is the difference between a whetstone and waterstone?
A: People often confuse whet with wet, which is understandable because the words sound the same, and many whetstones require splashing or soaking in water. But the word whet actually means to sharpen. Not all whetstones are water stones but Japanese water stones are the most common type of whetstone.
Q: Are Japanese whetstones good?
A: Japanese knife sharpening whetstones are some of the best tools for sharpening Japanese knives. They are generally softer than other types of whetstones and can sharper edges faster.
Q: What is the difference in grit in a sharpening stone?
A: Rough or coarse grit stones are stones below #1000 grit. These are typically used for very dull or damaged blades and not for general sharpening needs. Medium stones are stones from #1000 to #3000 and are good for sharpening. #2000 grit and higher are recommended for general sharpening. Finishing stones typically range between #4000 to #8000 grit. And polishing stones typically range between #10,000 and #20,000 grit and will give you an extremely refined edge.
Q: What is a Japanese whetstone?
A: A Japanese-made sharpening stone that tends to be softer but fast cutting to create a new edge for your blade. Most commonly made from aluminum oxide or silicon carbide ceramic with uniform particles for consistent results.
Q: What whetstone do chefs use?
A: Chefs use a variety of sharpening stones depending on their knives. Double-sided stones are popular in professional kitchens because they are efficient in that one stone has multiple grits and is ready to go quickly.
Q: Should whetstones be soaked in water?
A: Whestones can be soaked in water until air bubbles stop rising to the surface. Some new technology whetstones can be ready to use after splashing with water.
Q: Do you need a honing rod if you have a whetstone?
A: Each tool serves a different purpose in the maintenance of your knife. A honing rod straightens the edge of the blade by removing folds and burrs, which allows you to use a knife longer between sharpenings on the whetstone. It’s often recommended that you don’t use honing rods on Japanese knives, especially steel honings rods, although we do understand that professional chefs in high-speed kitchens sometimes use ceramic rods. Japanese knives use a stronger and more rigid steel than Western knives and the edges don’t curl as easily. And because of the rigidness, they can chip with a honing rod.