The Red Brick (true name is Shingata Akamon) was the first stone I learned on to sharpen and I still use it all the time. The Red Brick is big, will last a loooong time, doesn't dish quickly and cuts fast. It's a great "house" stone for commercial kitchens or for people that do a lot of sharpening. Measures 215mm x 75mm x 50mm
this is a great stone soak it for ten minutes or so and you have a stone that can easily get the knife "restaurant" sharp with proper use or like me use it to clean up bevels set by dmt’s and put a good edge on the knife before you make the next jump. This stone is so large you will probably be passing it down to your kids and it makes a beautiful red mud.
this is my favorite 1000 grit of all time it is a huge I mean huge like the big green brick and cuts like crazy without dishing I actually see this stone lasting most people a lifetime,I usually follow up with a small jump to the naniwa big green brick to finish the profile and get some of the scratches out before I jump to higher grits it’s a great 1-2 punch to do it that way and marks service is unbelievable as usual. Jmbullman
By: Allen B.
In 50 years of knife sharpening,I’ve accumulated probably every Japanese water stone on the market. And this 1000 grit red brick is as good as any of those,if not better than most. Every knife or tool sharpener should own one. Great price and fast shipping!
quick cutting and leaves a solid finish/polish for a 1000 grit. was using the 1000 grit off a shun combo prior to this,switching is like night and day. immediate results with all my knives! thing will last forever also!