On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Hinoura Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
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.
Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
Email Us: 
