How often should I sharpen my Japanese knives?

For a home cook, sharpening on a whetstone every two to three months is typically sufficient. Between sharpenings, a few light passes on a leather strop or ceramic honing rod will maintain the edge. Professional cooks who use their knives daily may sharpen monthly. The key indicator is performance: when your knife starts to slip on tomato skin or crush rather than slice through onion layers, it is time for the whetstone.

What grit whetstone should I start with?

A 1000/6000 combination stone is the best starting point for most people. The 1000-grit side handles all routine sharpening, and the 6000-grit side polishes the edge to a refined finish. This covers the needs of the vast majority of home cooks. You can add an 8000-grit finishing stone later if you want to pursue an even finer edge.

Can I use a Japanese whetstone on Western knives?

Absolutely. Japanese whetstones work on any steel, including Western knives from brands like Wusthof and Victorinox. The only difference is the sharpening angle: Western knives are typically sharpened at around 20 degrees per side, while Japanese knives use a more acute 12-15 degrees. The whetstone itself performs beautifully on both.

What is the difference between the King KW-65 and King HT-65 PRO?

Both are 1000/6000 combination stones from King, one of Japan's most respected whetstone manufacturers. The HT-65 PRO is the professional-grade version, offering a denser abrasive structure that provides a finer scratch pattern, slightly faster cutting speed, and longer stone life. The KW-65 is an excellent entry-level option that delivers great results at a lower price point. Both will keep your Japanese knives sharp and well-maintained.

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Sharpening stones

The edge comes back on a stone.

Pull-through and electric sharpeners take too much steel from a hard Japanese blade and set the wrong angle. A water stone takes only what it needs. Our four stones are made by King in Japan and cover everything from a dull edge to a mirror polish.

MakerKing, Japan

Grits#800 to #8000

Used withWater, never oil

Start withKW-65 1000/6000

Shop stones Which stone?

Four stones

Shop stones.

Side by side

Which stone?

Most kitchens need one combination stone. The single grits come before and after it.

	KW-65 1000/6000	HT-65 PRO 1000/6000	#800	Gold G-1 #8000
Grit	#1000 / #6000	#1000 / #6000	#800	#8000
What it does	Restores the edge, then polishes it	Restores the edge, then polishes it	Brings back a very dull edge	Polishes to a mirror finish
Includes	One stone on a base	HT-65 #1000 and S-1 #6000 stones	One stone	Nagura stone
Best for	Your first stone	Exclusive to Oishya	Before the 1000	After the 6000

How it works

Three steps, a few times a year.

Soak.Leave the stone in water until the bubbles stop, about fifteen minutes.
Sharpen on 1000.Hold the blade at about fifteen degrees and work from heel to tip, ten to fifteen strokes a side.
Polish on 6000.The same again on the fine side. When it is done, the knife glides through a tomato skin under its own weight.

Three or four times a year. That is how often most home cooks need the stone. Every Oishya knife comes with lifetime sharpening: send it to us, and you cover the postage both ways.

Questions

Choosing a stone.

Which stone should I buy first?

The KW-65 1000/6000. One stone, two grits: the 1000 restores the edge and the 6000 polishes it. It is all most home kitchens need.

Do I need to soak it?

Use water, never oil. Soak the stone until the bubbles stop, about fifteen minutes, and keep the surface wet while you work. The instructions in the box cover each stone.

Can I use it on any knife?

Yes, on any steel kitchen knife, Japanese or Western. Serrated bread knives are the exception.

How often should I sharpen?

Three or four times a year for most home cooks. When the knife starts to slip on a tomato skin, it is time.

Can you sharpen it for me?

Yes. Every Oishya knife comes with lifetime sharpening: send it to us, and you cover the postage both ways.

More accessories

Around the knife.

02Cutting boardsWalnut and Aomori hiba, kind to the edge.Shop

03StorageMagnetic racks and stands. Not a drawer.Shop

04Table linenStonewashed linen for the kitchen and the table.Shop

05TablewareKintsugi china, brass, marble and walnut.Shop

Looking after a Japanese knife

Sharpening, boards and storage, explained in Knife School.

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