Gyuto 240mm Honyaki 26c3 "Spicy White" Bunka 8mm at the spine mid-point

8mm at the spine mid-point and as little as 1

#1000-#3000 grit stones are primarily used to re-set and re-burr the blade

This coupled with a good quality sharpening (#700-#3000) and polishing stone (#5000+) along with a honing steel is all you need to keep your knives in good condition

This entry level combination stone

Gyuto 240mm Honyaki 26c3 "Spicy White" Bunka 8mm at the spine mid-pointAn Isasmedjan Honyaki blade is certainly something special. Jonas Johnsson sees Honyaki as the highest of artforms. His Honayki blades are simple and elegant with an absolute focus on traditional Japanese technique and absolute premium fit and finish. This blade features one of the most perfect Japanese Gyuto profiles Ive seen. By Gyuto I mean to separate this knife from any of the Western chef knife profiles. It has the typical Gyuto flat section