Naniwa Gouken *ARATA* (Evolution Ver. of Naniwa Chosera) Whetstone from Japan FS (＃5000)

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Naniwa Gouken Features

• Naniwa Gouken *ARATA* (Evolution Ver. of Naniwa Chosera) Whetstone from Japan *Free Shipping*

• Size: 210mm L x 70mm W x 15mm H

• 1. Sprinkling with water , which act as a lubricant. 2. The knife blade should be kept at an angle of 15 – 20 degree on the stone. 3. During sharpening, slurry will appear but do not wash or wipe off, just keep on sharpening. 4. Knife blades with a double edge should be sharpened 50% on the front and 50% on the back. Knife blades with a single ground edge should be sharpened 90% on the front and 10% on the back. 5. After sharpening, knives should be washed with hot water and dried well.

About Naniwa Gouken

Description The Arata The simplest way to describe: the Gouken Arata is the slim version of a (improved) Chosera that is same surface size but thinner (15mm); without the not-so-useful nagura and comes with a “removable” base (the box) rather than a permanently mounted to a base. Much easier to store or carry around. This specification reflects the voice of the user, "Is there without base?" These sharpening products, made by one of the most popular Japanese whetstone manufacturer Naniwa, are called "Gouken Arata" series meaning "Refined Chosera Super Ceramic" . The wide sharpening area, also with support by a base that can beused as a case makes you sharpen your knives stably. Even blades of hardened (such as blue steel) can be more quickly and satisfactorily bladed.　Particles are even, excellent in abrasive, to finish into good & sharp blade several times faster than conventional whetstone Size: 210mm L x 70mm W x 15mm H SHARPENING INSTRUCTION 1. Sprinkling with water , which act as a lubricant. 2. The knife blade should be kept at an angle of 15 – 20 degree on the stone. 3. During sharpening, slurry will appear but do not wash or wipe off, just keep on sharpening. 4. Knife blades with a double edge should be sharpened 50% on the front and 50% on the back. Knife blades with a single ground edge should be sharpened 90% on the front and 10% on the back. 5. After sharpening, knives should be washed with hot water and dried well. kitchen knives ,chef's knives , etc