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Tajima-to Daitsuki #586003tj

Tajima-to Daitsuki #586003tj

$135.00 USD
$135.00 USD
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dimensions

207mm x 50mm x 15mm
Hight including the Daitsuki: 40mm
Weight: 546g

 Tajima-to Daitsuki (但馬砥 台付) — Medium Natural Waterstone
Origin: Tajima region (Northern Hyōgo Prefecture, Japan)
Stratum / Type: Tajima Chu-to (中砥 / Medium grit natural whetstone)
Dimensions (Stone): 207 mm x 50 mm x 15 mm
Total Weight (with Base): 546 g
Estimated Grit Range: ~1,000–1,500 JIS
Mounting:  daitsuki (bench base) with recessed finger relief for stable, secure bench work  
Stamps: Base features crisp authentic workshop markings including the boxed Tajima Chu-to kanji (但馬砥 / 中砥) and maker seal
Visual Characteristics: Classic light ash-grey matrix densely flecked with fine dark mineral speckling; clean, uniform surface without toxic veins or inclusions  
Performance & Feedback: Fast cutting with water, producing a balanced, silky slurry that leaves an even semi-matte Kasumi finish on bevels and sets a highly refined working tooth for carbon steel edges
Recommended Applications: Setting edge geometry, erasing coarse synthetic scratches, and refining bevels on Japanese kitchen knives, single-bevel traditional cutlery, and woodworking tools prior to pre-finishing or Awasedo stages

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.

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