Naniwa Ebijirushi Super Ceramic Sharpening Stone with Base #1000 Grit SS-1000 from Japan

Naniwa stones are a great choice if you're sharpening pretty much any steel. Magnesium bond and to manufacturing quality make it a pleasure to work with.

Very good quality stone

Chosera is one of the best stones that Naniwa making. In general I don't like other Naniwa's on other series like the professional they have a plasticy feeling. This one is ceramic you can tell and amazing stone !

I bought this Naniwa Chosera stone as I've seen many excellent reviews and videos on YouTube which show it to be a highly regarded. I bought it as the middle stone in my beginner's system as recommended on Dutch Bushcrafters Knifes channel. They recommend a 400 grit stone for profiling, a 1,000 for continued sharpening and refinement, then a 3,000 grit for final polishing. I tested this stone on a carbon steel kitchen knife that had been through another sharpening system I own. As it was already sharp(ish) I used this 1,000 and the 3,000. I found it quite easy to keep the knife at the appropriate angel and the stones were easy to use and clean. After only 5 minutes on each stone, then a strop, my kitchen knife was literally razor sharp, with a mirror edge. The bevel was not entirely even but that was my inexperience showing. To sum up, this stone is excellent, does what it's expected to namely to produce razor sharp, polished edges easily and quickly. I have used other cheaper stones and this is like night and day. Naniwa have changed over to production of the Professional line, where stones are not on the plastic rest. That's a shame in my opinion, so buy Chosera while you can. The nagura stone seemed to work well when I used it, producing a white slurry and cleaning off some of the metal marks on the stone. Very happy with this and I look forward to improving my technique.

Very good stone,1k, wear slow, shluld last a while. Thanks

So glad I chose this stone, it oozes quality and will last for years with moderate use as it is quite a hard stone. Great feedback and reasonably fast cutting, you won't be disappointed.

Although I have finer grained stones, this is my main stone. Working close to 70h per week in busy fining dining, I usually dont have much time to properly sharpen my knives. I keep this stone at the ready, so when I'm home, basically I use only this stone. When I have more time, I go through all the others. Also, it's a pleasure to use this stone.

I didn't realise the difference between a cheap stone and one of these. Now I do and if you're serious about your knives, you should own at least one of these. No regrets.

Piedra de afilado al agua, del tipo Splash and go. Grano 1000, perfecto para el mantenimiento periódico de los filos.

Najlepszy kamien!!!

Was in two minds on whether buy this as I was using the cheaper stones I purchased from Amazon.. The biggest difference is that the burr is achieved very quickly and you can maintain the edge angle more reliably due to this.. sharpening took half the time.. very smooth stone..

The Naniwa Chosera #1000 is a high-quality sharpening stone, ideal for routine maintenance of edges that are not heavily worn. I typically use it in combination with a Naniwa Chosera #400 for repairing chipped edges, and a Chosera #3000 for final polishing. The Chosera #1000 has medium hardness compared to other stones, which I find ideal. What I particularly like is that it doesn’t clog easily and provides excellent feedback while sharpening. If you're in a hurry and need a quick, working edge, this stone is more than enough. In practice, its grit behaves more like #1500–1800, making it finer than what the nominal grit rating suggests compared to other brands. If you're planning to remove the base, as I did, I recommend using wooden or plastic wedges. Avoid using flathead screwdrivers, as they can chip the stone's edges. It would be great if Naniwa released a base-free version of the Chosera line, as many users prefer to use their own sharpening setups.

鉋の研ぎに使用していますが研削力大で良い感じです。プラスチックの台の無いタイプがあったら良いと思います。