Answer
Oct 27, 2025 - 11:30 AM
I would suggest Naniwa Diamond Stones or any brand of vitrified or super-vitrified resin-bonded diamond stones for steel tempered to 63 rockwell and above. These vitrified diamond stones last a very long time, but are expensive. The Minonokuni 1000 grit stone is a very traditional Japanese stone that is commonly used on carbon steel sushi knives, but I prefer something with a larger quantity of the abrasive (aluminum oxide) and/or a lower grit establishing an edge on rockwell high hardness stainless steels. For an SG2 powdered steel at 63, a more affordable, but effective choice would be a Masahiro 600, 1500, 3000 set. The Masahiro 3000 stone has a unique bonding material that has a feel similar to hard rubber that polishes much better than you would expect from a stone of this grit size. If you have knives in excess of 63, the vitrified diamonds are the best bet.
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