Shibata Bitey Finisher Combination Stone 600/1200 Grit

Master knife sharpener Takayuki Shibata has long been known to shake things up in the world of knifemaking, someone not bound by tradition. This latest project from Shibata-san is no different: Bitey Finisher, a coarse-grit finishing stone!

Often, Japanese blades are finished on fine or superfine whetstones, like 4,000, 8,000, or even 10,000 grit. While these super-smooth edges are ideal for slicing sashimi and straight razor shaving, many folks prefer an edge with more bite when it comes to preparing dinner. Shibata-san has long practiced ‘differential-grit’ sharpening, sharpening his edges with a rough grit on one side and a fine grit on the other, to create the perfect fusion of rough and smooth. The Bitey Finisher is the culmination of those efforts!

This combination grit stone is made with gentler abrasive, meant for polishing existing edges rather than establishing new ones. The body of the stone is quite hard, so your microbevel stays true. Here’s how to use the bitey finisher:

1. Soak it in water for 10 minutes. Starting on the 600 grit side, sharpen one side until you raise a burr, then the other. Work each side, flipping back and forth, until you’re left with a mild burr.
2. Repeat this same process on the 1200 grit side.
3. Return to 600 grit, and make one stroke from heel to tip on the left side of the knife. Return to 1200 and make one stroke from heel to tip on the right side of the knife.
4. Repeat this back and forth on 600 and 1200 3-4 times. Strop the knife gently on leather or denim.

You’ll be left with a beautifully bitey edge that effortlessly slices through tough vegetable skins and meat, while also staying sharp for longer than a fine grit edge!