Whetstone KNIFE SHARPENER SET | two-sided 1000/6000 Grit GRINDING STONE | Kotai

€75,00

Restore your blades to their original sharpness with this double-sided whetstone.The Kotai 1000/6000 grit sharpening set includes:1 x 1000/6000 grit double-sided ceramic whetstone.1 x Anti-slip natural bamboo base for safety and...

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Description

Restore your blades to their original sharpness with this double-sided whetstone.

The Kotai 1000/6000 grit sharpening set includes:
1 x 1000/6000 grit double-sided ceramic whetstone.
1 x Anti-slip natural bamboo base for safety and comfort.
1 x 15° angle guide for easy and precise sharpening.
1 x Corundum stone flattener to extend the lifespan of your whetstone.
1 x How-to sharpening manual.

Even the best blades will lose their initial sharpness over time. Whetstones, also known as water stones or sharpening stones, are used to grind and hone a knife’s edge.

The Kotai 1000/6000 ceramic whetstone offers you two grits: a fine 1000-grit side for regular edge maintenance, and an even finer 6000-grit side to put the final touch for a razor-sharp edge.

Extra large (200 x 80 x 30 mm) for more even and easier sharpening Double-sided so you can sharpen your knife from beginning to end with a single stone.

Dimensions: 29x11x6 cm LxWxH

Kotai was born as a bridge between Asian and Western cook cutlery. Lightweight, precise and ultra-sharp like a Japanese knife, yet stainless, robust and very durable like a German knife. All the advantages without the disadvantages, no compromises. "Kotai" means "solid" in Japanese; durability and performance are the defining values behind Kotai's creations.

Many would argue that Japanese knives are the best in the world, so why do so few Western chefs use them? After moving to Asia from his hometown in France - and determined to continue his passion for cooking - Kotai founder Jeremie Plane set out on a journey, but found that the knife world was basically split in two:
On one side - Japanese knives - sharp and beautiful, but also very delicate and high-maintenance.
On the other - Western knives - durable and rust-resistant, but not nearly as sharp as their Asian counterparts.

"I thought there had to be a better alternative. I became obsessed with the idea and started talking to countless bladesmiths, designers, steel engineers, professional chefs and regular home cooks. Some of them shared my frustration and joined the project."

Two years and a million prototypes later, KOTAI was born: light, precise and razor-sharp like a Japanese knife, yet stainless, durable and easy to maintain like a German knife. In short, a Japanese knife for the bosses of the West.

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