NAKAYAMA, KOPPA

INTERPRETATION OF THE STONE

A very nice Nakayama Koppa with strong fast cutting speed and a very fine finish for both polishing and edge. Very easy to use with excellent feedback works very well on its own but if looking for a thicker Kasumi finish on soft iron, it's recommended to dress the stone surface with a 600 grit Atoma.

It’s a soft fine Nakayama that works very well for both kitchen knives and Japanese tools, though it's a Koppa the entire surface area can be used with ease and great results.

Black swarf is produced immediately after a few strokes, the stone was tested on Tanaka forged kitchen knives from white to blue steel as well as vintage carbon, both single and double bevel knives. Performed well across all steel from Hitachi carbon steels from Tanaka with excellent results.