Hello, this is Sushi Hatake! Today, I’d like to share the results after actually using the Shapton “Glass Stone 12000 Grit” whetstone I previously introduced.

The moment the knife touched the block of tuna, it was immediately clear that the sharpness was on a completely different level.

Part of me thought, “I wish I had used this sooner,” because it really felt like the skin removal process had become easier than ever.

The Surprising Effects of the 12000 Grit Whetstone

The Shapton “Glass Stone” 12000 grit whetstone I introduced before had me feeling skeptical at first — “Can this really make such a difference?” But after trying it... I was blown away!

The first thing that amazed me was the smoothness when slicing. I used to think my previous sharpening was good enough, but finishing with the 12000 grit made it feel like the knife glided through with only its natural weight, requiring no extra pressure.

A Whole New Sensation When Cutting Tuna

I especially noticed the effect when cutting tuna. Even though I thought the knife was already sharp before, the one honed with the 12000 grit felt like cutting through warm butter.

The blade slipped effortlessly through the tuna fibers, leaving the cross-section stunningly clean. The visual presentation when serving to customers also improved dramatically.

Skin Removal Became Exceptionally Smooth

After sharpening the skinning knife with the 12000 grit, I found that I could peel the skin away with much less force.

What amazed me most was how smoothly the blade slid between the skin and flesh. I could peel the skin thinly and evenly, improving yield — an important skill in a sushi kitchen where using every part of the fish matters.

Reaffirming the Importance of Daily Maintenance

This experience reminded me of the importance of caring for knives a little every day. As my mentor at “Sushikawa” taught me, just a small touch-up before and after use can keep the knife in outstanding condition for a long time.

Honestly, I do feel some regret thinking, “I wish I’d started using this earlier,” but this is all part of the journey. From now on, I’ll make it a habit to finish with the 12000 grit daily.

Sharper Knives, Higher Work Quality

When the knife’s sharpness improves, it somehow feels like the quality of the entire workflow improves. The smoother cutting process speeds up my sushi-making rhythm, and I can perform more confidently in front of customers.

Back when I worked as a farmer, I realized how much good tools make work more enjoyable. It’s the same as a sushi chef — having excellent tools feels like a way to show respect for the fish.

Would You Like to Experience a Sushi Chef’s Craftsmanship Up Close?

If you’d like to see a sushi chef’s dedication to tools and technique up close, consider booking our sushi catering or sushi-making experiences. At Sushi Hatake, we offer authentic Edomae sushi services delivered to your home or special venue, mainly around Tokyo.

We often serve international guests as well, and English communication is available. While enjoying delicious Edomae sushi, feel free to ask any questions you have about knife sharpening or sushi techniques!

If you’re looking for sushi catering or sushi-making experiences in Tokyo, leave it to Sushi Hatake!