Kai Shun Combination whetstone with reservoir 3000/6000

• Size: 185 x 60 x 30mm

To ensure safe and correct use, please read the instruction manual page carefully before first use.

Whetstone Care & Maintenance

Proper preparation and care will help maintain the performance and lifespan of your whetstone.

• Before use, check the whetstone for any cracks or damage.
• Soak the whetstone in clean water for the recommended time before sharpening.
• Place the whetstone on a stable, non-slip surface or suitable stone holder.
• Keep the sharpening surface wet with clean water throughout use.
• Ensure the surface remains flat and even. If it becomes uneven or hollow, use a flattening stone or suitable lapping plate to restore the surface.
• After sharpening, rinse thoroughly with clean water to remove metal particles and sharpening residue. Do not use detergents or harsh cleaning products.
• Allow the whetstone to air dry completely in a well-ventilated area. Avoid direct sunlight, heaters, or other sources of excessive heat.
• Once completely dry, store in a cool, dry place. Never store the whetstone while wet or damp.
• Handle with care and avoid dropping or knocking the whetstone, as this may cause it to chip or crack.

Kai began in 1908, revered for its blend of traditional samurai blacksmithing and modern manufacturing to craft knives of exceptional quality. Hailing from Seki, the historic heart of Japanese knife smithing, Kai has earned a reputation for creating knives that are not only razor-sharp and durable but also beautifully balanced and effortless to use. Since their introduction into Europe in 1980, Kai has expanded its range, innovating with designs that include Western-inspired chef’s knives and ambidextrous handles, as seen in their acclaimed Kai Shun Premier and Kai Shun Nagare series, making the brand a favourite among professional chefs and cooking enthusiasts worldwide.