Kai Seki Magoroku 400 Grit Coarse Whetstone with Storage Case

Kai Seki Magoroku 400 Grit Coarse Whetstone with Storage Case

Name: Kai Seki Magoroku 400 Grit Coarse Whetstone with Storage Case
Brand: Kai Shun
SKU: AP0329
Price: 119.99 NZD
Availability: InStock

$119.99

In stock

TFE Barcode: T129466

Categories: Bench Stones | Whet Stones

Brands: Kai Shun

Description

Kai Seki Magoroku 400 Grit Coarse Whetstone with Storage Case

The Kai Seki Magoroku 400 Grit Whetstone is a coarse Japanese sharpening stone for repairing chipped or damaged knife edges. It removes metal quickly to reshape the blade before finer sharpening.

What Is a 400 Grit Whetstone Used For?

A 400 grit stone is a coarse whetstone. It is used to remove small chips, straighten an uneven edge and restore the blade shape. It can also remove surface rust. After using a coarse stone, most knives are finished on a medium or fine stone.

Choosing the Right Grit

Coarse (220 to 400 grit): Fast metal removal for chips, damage and reshaping.
Medium (1000 to 2000 grit): Routine sharpening of a dull but undamaged blade.
Fine (4000 to 8000 grit): Finishing and polishing to a mirror-like edge.

Features

400 Grit Coarse Stone – Removes metal quickly for edge repair.
Storage Case – Keeps the stone protected between uses.
Soaking Lid – Lid holds water for soaking the stone before sharpening.
Non-Slip Base – Feet on the base keep the stone steady while sharpening.
Suits All Knives – Can be used on all knife types, including premium Japanese blades.

Dimensions and Weight

Dimensions (L x W x H): 184mm x 64mm x 15mm

How to Use

Soak the Stone

Soak the whetstone in water for about 10 minutes before use.
Place it on a stable, non-slip surface.
Keep the surface slightly wet while sharpening by adding a little water as needed.

Double Bevel Knives

Hold the blade at about 15° to the stone.
Move the blade toward and away from you with light pressure until a fine burr forms.
Work along the full length of the edge.
Sharpen both sides equally to keep the edge symmetrical.

Single Bevel Knives

Sharpen the bevelled side first, using the angle recommended by the knife maker.
Work with light pressure until a fine burr forms.
Turn the knife over and sharpen the flat back with about one tenth as many strokes.

Remove the Burr

Lay newspaper on a flat surface.
Hold the knife at the same angle and draw the edge lightly across the paper, side to side.
Stop when the edge feels smooth along its length.

After Sharpening