【Reading】なかといし

【English Name】Medium Whetstone

The nakato (medium whetstone) refers to a whetstone of medium grit among those used for sharpening knives. The grit number (a figure indicating fineness) is generally in the range of #800 to #2000, with around #1000 being representative. Positioned between the coarse stone (about #80–#400) and the finishing stone (#2000 and above), it is used for everyday restoration of sharpness and for repairing minor chips.

For sushi chefs, knife maintenance is the foundation of their craft, and the medium whetstone is the most frequently used stone. It plays a central role in the daily maintenance of Japanese-style knives such as the yanagiba and the deba.

Whetstones are broadly divided into natural and synthetic. Natural whetstones are processed from rock quarried from geological strata, and their quality varies by source and by individual stone. Synthetic whetstones have uniform grit and a stable sharpening feel, and are widely used today.

The suitable grit number differs by the knife's steel: for carbon steel, #800–#1500 is the guideline, and for stainless steel, #800–#1200. When acquiring whetstones for the first time, starting with the medium stone is considered the basic approach.