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If you are using ceramic plates, it doesn't really matter. Go with 400. If you are using wooden plates, 3000 to 6000 is nice. The mouth feel of meat cut with a sharp knife is oh so nice,

It's been a while. Not sure I have used slurry that low but will give it another go :)

They are very different stones. For me the BB leaves a finish closer to an 8K than 4K. Its also the type of finish ( non toothy ) that suits raw fish and shaving. The M4K's edge feels very 4K like an as such is better suited to a wider range of kitchen cutting tasks. The M4K is also a super...

Both are great in their own right and both are fine on harder steels. Personally I prefer the Ouka as I prefer its feel.

Grit: NP3K is closer to a 4K than a standard 3K stone. Ouka is close to other 3K stones grit wise. Speed: About the same. Hardness: Ouka is on the softer side of medium. NP is on the harder. S&G: Ouka needs a soak. NP is splash and go.

Your take on speed does not match my experience.

Short soak is nice, maybe 5 minutes, but you can use it as a splash and go.

This is a long shot but. Rumor has it that is a stone made by Naniwa and is more or less the same formulation as the Choseras / Pro. If this is true, they could have similar issues, i.e. prone to cracking and problems if left in water too long.

They look very much like 1/2" thick Naniwa Pro's and Naniwa does make 1/2" versions ( link below ) so yea, the Kakuri could well be a rebrand. https://burrfectionstore.com/collections/naniwa-industry/products/naniwa-by-ryky-800-3000-professional-combo-stone-set

Totally underrated stone. Feels amazing, awesome edge for its grit rating, and if given a good soak, its faster than its given credit for.

@Emieloss This website might interest you. Lots of scanning electron microscope images of edges sharpened different ways, deburred different ways etc. If you do check it out, scroll down as you go. There is a comment sections under each article with lots of interesting discussion...

Yup, all edge trailing. Just as many as you need, no more. Dial it in by test cutting what ever it is you are wanting the edge for.

None of my finishing stones used as standalone stones can do what you are wanting, produce a super keen edge with solid bite. These stones include SG2K, SP2K, Naniwa Pro 2K, GreenBrick 2K, Chosera 3K, Suehiro Ouka 3K, King 4k, Morihei 4K, SG 4K, Rika 5K, Nubatama 5K, Geshin 5K, SP5K, King 6k...

I think the SP1K is pretty awesome. Its by no means perfect, but its a splash and go, has useful speed and feedback, works on most steels and isn't very expensive. Why not the Glass 1K? For me the feel. I look forward to playing with the SP1K where I rarely if ever pull out the Glass 1K. If...

It would be fair to say the Choseras are medium speed or maybe slightly slower stones even adjusted for grit rating ( their 1K is more like a 1.5k for example ). I also think they work better on softer stainless than hard carbon. The Bester 1.2k is a lot faster and more like an 800 or 1K grit...

Yea, I don't have both, only the Ouka. Any yea, the stones def feel a little different as they get used. That might well be it.

Don't forget you can do slurry in the opposite direction as well. For example, I feel the Morhei 4K with Suehiro Cerax 1K slurry not only leaves an awesome aggressive edge, but it also feels amazing to strop on.

As has already been said, when Ken died, the brand died with him. Its possible some of his stock might find its way to the market but when its gone, that is likely it. That said, while Ken was pretty hush on the origin of the stones, they where being made by several Japanese companies. Some...

For me, carbons in general get scary sharp easer. Like AS and 52100 most. For stainless, hard AEBL is easy to sharpen and works well.

Def looks like the New Cerax 3K and the Ouka 3K are not the same stone with different labeling.