KISEKI Diamond Whetstone
Ships in approx. 3 months
Crafted in the legendary blade city of Seki in Gifu Prefecture, this diamond whetstone can be used to keep the sharpness of your KISEKI cemented carbide blade.
The KISEKI Diamond Whetstone has one-sided #1200 grit and comes with a knife attachment made of PP+ Ceramic, that helps creating the perfect angle for sharpening and a natural wood base. (*only use with KISEKI knives)
KISEKI knives are characterized by their good edge retention compared to steel or stainless steel knives, but still the sharpness of the blade will deteriorate over time. Ordinary abrasive tools will not work well with thecemented carbide material of the KISEKI blades, so the smithy recommends this specific stone for their blades.
Stone SPecifications:
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Length: 255mm
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Width: 71mm
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Height: 15mm
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Weight: 310g
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Grit Type: Super Fine (#1200)
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Made in: Seki-shi, Gifu, Japan
*Includes knife attachment (made of PP+ Ceramic) and a wooden base.
KISEKI: The Blade That Preserves Nature’s Flavors
AS FEATURED ON YOUTUBE
Watch the making of KISEKI: Discover how a 126-year legacy and cutting-edge engineering come together to craft a knife so sharp it preserves every flavor.
OVERVIEW
In the heart of Seki, Japan’s legendary city of blades, a new chapter in knife-making has emerged. KISEKI is the first kitchen knife in Japan forged from cemented carbide, a material once reserved for industrial tools.
Developed by Fukuda Hamono, a 126-year-old specialist in precision cutting instruments, KISEKI blends science, engineering, and tradition to create a knife that cuts not only with unmatched sharpness but with a taste of miracle, bringing out the pure flavour of every ingredient.
PHILOSOPHY AND PROCESS
A New Standard in Sharpness
For centuries, Japanese blades have balanced artistry and performance. Yet, traditional steel knives came with trade-offs, carbon steel rusts, stainless steel dulls.
Seeking a better way, engineer Keisuke Fukuda set out to combine the best of both worlds, pioneering the use of ultra-hard cemented carbide in a kitchen knife.
The result is an edge that glides effortlessly, holding its sharpness longer than conventional blades.
Heritage Refined through Engineering
Creating KISEKI required pushing beyond the limits of conventional knife-making.
The dense, weighty carbide cannot be pressed or laser-cut like steel. Each blade is wire-cut over ten hours with 1/1000 mm precision, then finely ground using diamond wheels to achieve a razor-thin edge that preserves the cellular structure of food.
Every knife is made to deliver the same flawless quality, every single time.
Crafted for Flavor, Designed for Life
More than just a tool, KISEKI is a gateway to better cooking. Independent tests show that its precise cut locks in juices, reduces oxidation, and enhances natural flavors.
Handles crafted from local Gifu hardwoods connect the knife to its birthplace, blending advanced engineering with the warmth of traditional materials.
The result is a kitchen knife that transforms ingredients into cuisine, creating meals that bring people together.
MESSAGE FROM THE MAKERS
“We believed a knife could do more than cut it could make food taste better.Our mission was to achieve the impossible: a blade that never compromises on sharpness, durability, or flavor. KISEKI carries the legacy of Seki’s craftsmanship into the future, combining century-old expertise with cutting-edge engineering. We hope every slice you make brings joy, connection, and a deeper appreciation for the gifts of nature.”
—The Engineers of Fukuda Hamono