Shobudani Kiita Tomae #58

Name: Shobudani Kiita Tomae #58
Brand: Dust Bowl Knives
Price: 225.0 USD
Availability: InStock

$225.00 USD

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dimensions

180mm x 64mm x22mm
Weight: 666g

Shobudani Kiita Tomae #58

Visual Description & Character:
Top Sharpening Face: Shows a clean, pale warm-tan to buff base with subtle kiita undertones and faint cloudy patterning across the face.
Stamp: Stamped along the long edge with 菖蒲谷合砥 (Shoubudani Awasedo), confirming origin and classification as a finishing awasedo.
Base / Underside: Highly rustic, raw crust featuring vibrant orange, ochre, and iron-red oxidation with layered, flaky sedimentary texture.
Sides / Profile: Straight-sawn cut lines on the flanks with a uniform, stable thickness profile of 22mm.
Classification:
Mine: Shoubudani (菖蒲谷), Kyoto area.
Stratum: Tomae (戸前) — Awasedo finishing grade.
Color / Pattern: Light Kiita undertone on the working surface; rusty skin/kawa on the reverse.
Size Category: Approximate 60-size (180mm x 64mm x 22mm, 666g), offering a comfortable footprint for kitchen cutlery, straight razors, or chisels.

Condition, Flaws & Observations:

Chipping & Irregularities: Pronounced corner chip and rough beveling along the bottom-right corner/short edge where the face meets the raw bottom. The top short edge also exhibits minor natural edge tear-out.
Working Surface Integrity: The central working area is free of aggressive toxic lines, quartz intrusions, or structural fissures. Faint natural surface lines are non-tactile.
Base & Layering: The bottom shows heavy fissuring and delamination crust typical of raw skin; sealing the perimeter and underside with cashew lacquer, urushi, or shellac is recommended to prevent water intrusion and flake delamination.
Chamfering Needs: Requires a slight bevel/chamfer dress on the chipped corner to eliminate sharp overhangs and prevent blade catching during use.

care instructions

1. Preparation & Water Management
Splash-and-Go Only: Never soak your natural finishing stone in a water bath. Prolonged submersion softens the natural binders and risks cracking or delamination along natural mineral lines.
Surface Wetting: Mist or splash clean water onto the working face just before sharpening. Add water sparingly throughout your session to maintain a slick working surface.
Bench Placement: Place the stone on a non-slip rubber base or a dedicated wooden stone holder with gentle clamping pressure.
2. Slurry Generation & Sharpening
Soft to Medium Stones (Hardness 2.5–3.5): These stones naturally release their own slurry under light blade pressure. Let the auto-generated mud do the work; do not wash it away mid-session.
b Use a diamond plate (such as an Atoma 1200), a clean Tomo Nagura, or a Mikawa Nagura to raise a thin, milky slurry in 5 to 10 light circular passes before laying your blade flat.
Pressure & Technique: Maintain light, even pressure. Allow the semi-rounded silica particles in the slurry to break down naturally—this self-refining action creates the signature toothy edge and cloudy kasumi finish.
Slurry Thickness: If the mud becomes too sticky or pasty, add a few drops of water. If it is too thin, work the stone lightly to concentrate the abrasive particles.
3. Cleaning, Drying & Long-Term Care
Rinse Clean: When finished, gently rinse off steel swarf and residual slurry using room-temperature tap water. Do not use dish soap, detergents, or hot water.
Air Dry Indirectly: Wipe the stone dry with a clean towel and allow it to dry completely at room temperature, away from direct sunlight, heating vents, fans, or freeze-thaw cycles.
Storage: Store the completely dry stone flat on a shelf in a climate-controlled room. Avoid enclosing a damp stone in an airtight plastic box.
Edge Lapping: Keep the working surface flat by lightly dressing it with a fine diamond plate (Atoma 1200 or 400) under running water when dish patterns begin to form. Chamfer the outer top perimeter edges lightly to prevent edge chipping during blade passes.