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Photo is current. This Ohira Tomae is one of most popular natural finishing stones on our site. We get these stones from the Imanishi stone company in Kyoto and Mr. Imanishi evaluates this stone and grades them before putting his stamp on them. This stone is fine with an approximate grit rating of about 8-10K. This one will last a long time and is very thick. Cuts fast and has a nice hard feel to it. Leaves a great finish. Size is 210mm x 80mm x 40mm. Mr. Imanishi grades this stone as High Quality and it was mined in the early 1970s. It's been in his basement ever since. This one weighs 3 pounds.
Product Reviews
an unbelievable edge, July 2, 2019Posted By: C - verified customer
I've only had a chance to use this to polish the edge of a couple of knives -- a Misono dragon gyuto and a Kanahiro AS nakiri. I will echo what the commenter below said about feeling like you have an entirely new knife, in a good way. It feels like an entirely different kind of edge, and the gyuto, which I've been using as my primary knife (as a home cook) for the last week or so, has held its edge better than ever before. I didn't put on a micro-bevel, just spent a couple of minutes polishing the edge after a full sharpening, up to 10K on synthetics. Both knives felt great on the stone. I haven't used the nakiri as heavily, and I haven't tried polishing a single bevel yet.
I've only had a chance to use this to polish the edge of a couple of knives -- a Misono dragon gyuto and a Kanahiro AS nakiri. I will echo what the commenter below said about feeling like you have an entirely new knife, in a good way. It feels like an entirely different kind of edge, and the gyuto, which I've been using as my primary knife (as a home cook) for the last week or so, has held its edge better than ever before. I didn't put on a micro-bevel, just spent a couple of minutes polishing the edge after a full sharpening, up to 10K on synthetics. Both knives felt great on the stone. I haven't used the nakiri as heavily, and I haven't tried polishing a single bevel yet.
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