KASUMI Masterpiece - K-11 Ceramic Whetstone

Product no.: K11

In stock

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KASUMI Masterpiece - K-11 Ceramic Whetstone 240/1000

KASUMI Masterpiece - K-11 Ceramic Whetstone - Double-sided Whetstone - 240/1000 incl. Shusei Toishi

Grit 240: Pregrinding of dull knives or smaller repair
Grit 1000: Standard – For regular sharpening / maintenance of edge.

  • 18 x 6 x 3 cm
  • grit: 240/1000
  • incl. Shusei Toishi
  • with stand


  • 200 - 240 - Pregrinding of dull knives or smaller repair
  • 800 - 2000 - Standard – For regular sharpening / maintenance of edge.
  • 3000 - 4000 - For perfect sharpness - for use after the 1000's
  • 6000 - 12000 - Polishing – herewith the knife becomes ideal, for use after the 3000'

Kitchen Knife Sharpening

There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone.

Kochmesser Schleifanleitung

  1. The stone should be soaked for the required amount of time before use.

  2. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle.

  3. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.

  4. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives.

  5. After sharpening, your knives should be washed in hot water and then towel dried.


  • Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever.
  • The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging.
  • The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Cobalt high carbon steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone.
  • The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone.
  • The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand.
  • The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine.
  • Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques.

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