SANTOKU
SANTOKU
Kitchen Knife Drawer | Tabletop Wooden Organiser
Couldn't load pickup availability
Store up to 7 kitchen knives safely together in this oak wood knife block. This organiser fits inside a kitchen drawer or on top of a work surface.
This beautiful knife block protects blades and allows fast and easy access to your knives.
- Holds up to 7 kitchen knives of various sizes
- Safe storage, protecting you and your knives
- Solid wooden construction
- No knives are included with the empty block.
Size: 38cm x 10.5cm x 4.5cm
Standard Delivery (7-10 business days*)
- Free Shipping on all orders
-
Please note, standard delivery may take longer for remote locations. - Gift cards are sent via standard delivery.
No experience needed
New to sharpening? You can't get it wrong.
角度ガイド · THE ANGLE GUIDE
The clip that removes the risk
The single scariest part of sharpening a fine knife is ruining the edge. The included angle guide clips to the spine and physically holds your blade at a consistent 10–20° — the correct angle for Japanese and Western edges alike.
It's water-based too — no messy oils, no expensive solvents. Soak, sharpen, rinse with water. Clean-up takes seconds.
What's in the box
Everything you need, nothing you don't
400/1000 Stone
Dual-sided — repair & sharpen.
3000/8000 Stone
Dual-sided — refine & polish.
Bamboo Base
Holds stones steady while you work.
2× Silicone Mats
Non-slip grip — no slipping, no accidents.
Angle Guide
Perfect angle, every single stroke.
Four steps, about five minutes
Soak
Submerge the stone in clean water until the bubbles stop.
Position
Set it on the bamboo base with a silicone mat underneath.
Sharpen
Clip the angle guide and work the blade — the guide does the thinking.
Polish
Move through the finer grits for a mirror finish.
Why these stones
Everything a serious edge needs — and nothing it doesn't.
Four grits, two stones, complete control
Start at 400 to remove nicks, move through 1000 to sharpen, refine at 3000, and finish at 8000 for a hair-splitting edge. Nothing else to buy.
Built to last decades
Made from premium white corundum — durable, corrosion and heat resistant. These stones hold their flat surface through hundreds of sessions.
上質な刃のために · FOR FINE BLADES
Made for high-end knives
The fine grit range and controlled angle are exactly what premium hardened steel asks for — bringing back the factory edge without grinding away the steel you paid for.
Which grit should I use?
For damaged blades with nicks, chips, or very dull edges.
Your starting point for regular sharpening and a keen edge.
For refining edges and reaching professional sharpness.
Final mirror polish that effortlessly slices through food.
The difference you can see
Real customer edges, shot under the same light. 8000 grit on the right.
Questions
Everything you need to know.
Do I need to use oil on these stones?
No - these are water stones, not oil stones. Simply soak them in clean water for 5 minutes before use and keep the surface wet while sharpening. No oils, no chemicals, no mess. Clean with water after each use.
What angle does the guide hold the knife at?
The angle guide helps you maintain a consistent 10–20° angle, which is ideal for most kitchen knives, including Japanese and Western styles. You can adjust within this range by changing how you hold the knife against the guide.
How to Use A Whetstone Angle Guide
Can I use these stones for other tools besides kitchen knives?
Yes! These whetstones work on any blade - chef knives, santoku, pocket knives, scissors, chisels, woodworking tools, and even axes. The versatile grit range handles everything from heavy repair to fine polishing.
How long do these stones last?
With proper care, decades. Unlike cheap whetstones that wear unevenly, our premium corundum stones maintain their surface integrity through hundreds of sharpening sessions.
Do I really need both stones?
Yes - they serve different purposes. The 400/1000 handles repair and general sharpening, while the 3000/8000 creates the polished, professional edge. Think of it as the difference between sanding wood with coarse then fine sandpaper.
How often should I sharpen my knives?
Home cooks: every 2-3 months with regular honing.
Professional use: monthly. If your knife won't slice a tomato skin cleanly, it's time to sharpen it.
Is this suitable for beginners?
Absolutely. The included angle guide and instruction manual make it straightforward. Most customers achieve excellent results on their first attempt.
Give your knives the edge they deserve
From dull to mirror-sharp, today.
Everything you need in one box — the foolproof angle guide, four grits, the bamboo base and mats. Backed for life, returnable for 180 days, shipped free.
