which stone?

Discussion in 'Cooking Knife Reviews' started by halmstad, Mar 28, 2014.

  1. halmstad

    halmstad

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    want either the Naninwa 3000 Super Stone or Imanishi 4000 to go between my bester 1200 and arashiyama 6000. Any advice ? am I just splitting hairs here?
     
  2. rick alan

    rick alan

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    The Naniwa is very soft. You don't really need a bridge stone to the 6K, but the Iminishi I understand is the better stone of the 2.  As an idea, eventually you might consider getting the Iminishi along with a great stone like the Gesshin 8K.

    Rick