Naniwa Lobster Micron Deluxe #1000 Sharpening Stone — 205 mm

For most kitchen knives, a good #1000 stone is all you need to produce an excellent working edge. It leaves a fine, even scratch pattern and a modest polish on the bevel, with enough bite to cut cleanly through tomato skins and peppers.

Naniwa’s Lobster Micron Deluxe handles both routine sharpening and finishing in a simple, substantial 25 mm-thick stone. It’s a useful foundation for a sharpening kit: capable of bringing a dull knife back into shape, then refining that edge enough to go straight back to cooking.

After a coarse stone, it smooths out the rougher finish and develops a cleaner, more refined edge. You can follow it with a higher-grit stone for further polish, but stopping at #1000 is a deliberate, practical choice—not an unfinished sharpening job.

Grit: #1000
Dimensions: 205 × 55 × 25 mm
Abrasive: Fused alumina
Origin: Japan
Preparation: Soak in water for approximately 5–10 minutes before use.

In Use: Keep the working surface wet during sharpening, adding small amounts of water as needed. If you’re coming from a coarse stone, work until you’ve refined the previous scratches along the bevel. Finish with light pressure and remove the burr carefully.

Care: Rinse after use and allow the stone to dry naturally in the shade before storing. Avoid prolonged soaking, direct sunlight, or forced drying with heat. Flatten periodically to maintain an even working surface.