Naniwa Traditional Japanese Sharpening Stone, 6000 grit - T-360 Moritaka Knives This very fine stone is

This very fine stone is a good choice for final finishing/polishing of knives

Without the finger guard

trimming fat and sinews

It uses an excellent stainless  steel so the blade is hard for superb edge retention and sharpness

Note that like most high quality steak knives

Naniwa Traditional Japanese Sharpening Stone, 6000 grit - T-360 Moritaka Knives This very fine stone isNaniwa Traditional Fine 6000 Grit Japanese Sharpening Stone, NO Stand, 21cm x 7cm surface, 2cm thick. This very fine stone is a good choice for final finishing polishing of knives. These "Traditional" series stones are high quality and affordable! They require a good soak (20 minutes will do) prior to use, but please do NOT store them in water. They cut quickly and have a nice feel they are neither worse or better than other series, only different