When you have some of the finest kitchen knives in the world on hand, only the finest sharpeners will do. Shun recommends high quality Japanese water stones as the best way to put a new edge on their high carbon stainless steel knives. To use, soak in water for approximately an hour prior to use, then sharpen, with light to moderate pressure, in alternating strokes across the surface of the stone. If a mud-like paste begins to build, add a bit more water, but keep the paste on the stone. That paste is actually helping sharpen and polish your blade. Progress from coarse grits to finer ones for a razor sharp edge.

This stone has a medium grit 300 side for initial bevel creation and a fine 1000 grit side for a slightly toothy, but incredibly sharp finished edge.