Staff Picks: Sharpening Stones
This sharpening stone is mostly popular with chefs who use Japanese carbon steel knives. It is made with both synthetic and natural stone and many people comment that it has an exceptionally smooth and soft feel. It comes with a nagura, which is a small buffer stone that helps you create a slurry for even better sharpening.
Chef Ichimura, an experienced sushi chef at Brushstroke, uses this stone. We have a video of him using it so you can learn how to use the nagura.