Both terms refer to the same category of stone: any stone used with water during sharpening. The distinction is primarily terminological. When in contact with water, the stone releases an abrasive slurry that flushes away metal particles and evens out the stone's action on the edge. This slurry, or natural nagura, improves the uniformity of the resulting edge. Japanese water stones are formulated for hard steels and for a finer angle, around 15 to 16 degrees per side.
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Choosing a Japanese whetstone starts with the grit. A low grit, from 220 to 400, removes material to rebuild a damaged edge. A medium grit, around 1,000, covers routine maintenance. A fine grit, from 3,000 to 9,000, provides the finish and kasumi, that matte contrast on Japanese blades. These stones are used with water, never with oil. Stay Sharp offers this selection in-store in Montreal and Quebec City.
Choosing a Santoku knife means first choosing a size. The 165 mm favors maneuverability and precision, while the 180 mm offers a larger cutting surface for bulky vegetables. Where the Nakiri focuses on vegetables, this Japanese Santoku knife, an all-purpose knife, adds a kamagata tip that allows for push cutting as well as a light rocking motion. Each Santoku is selected by the specialists at Stay Sharp from Japanese workshops.