Sanelli Ambrogio #2000 Grit Super Ceramic Water Stone

Excelente piedra llegó sin golpes, bien protegida. Gracias

Very happy with my purchase.

I'm a sharpening enthusiast and have tested several stones. The Naniwa Chosera #2000 has become my go-to for final finishing, especially on knives used intensively for pork butchery. It delivers a great edge—comparable to a Suehiro #3000—and strikes a good balance between refinement and ease of burr removal. Previously, I used the Chosera #3000, which gives a highly polished edge. While great for harder steels (above 56 HRC), it often makes burr removal difficult on softer commercial knives (around 56 HRC, 0.5% carbon). One suggestion for Naniwa: the base the stone comes attached to isn’t very stable. Many users (myself included) end up removing it, which can be tedious and risky. It would be great if they offered a version without the base or included it separately with adhesive.

Great service and price from Amazon however once I started to use the 2000 stone it started to pit in 2 separate spots. Have 5 other stone from the same brand, range and make 400. 800, 1000, 3000 and 5000. Have to now purchase a lap stone to make even. Really like this brand of stone but was a bit disappointing.

I have been free hand Sharpening my entire life. I really appreciate high quality Japanese ceramic water stones and favor Naniwa brand as they have great feel, are very true to grit, and give impeccable results when used correctly. I have every Chosera and even though each is great two really stand out. Ofcourse the 10,000grit is one and then this 2,000 grit which is such an over looked stone. It feels great and is actually the stone i use most, so much as i am on a second one which i burnt through the first just as fast as i did my first 400grit chosera. The 2,000 is great for maintaining knives you cut meat with that you don't really want a fine polish on since super sharp ultra fine polished blades on meat with some fat content don't work mix together. The 2000 gives you that sharp edge that u can hit on a leather strop quick and cut meat very well and as long as you aren't very nasty to your knives by chipping them or something then this 2000 grit serves as a maintainer that you end up using more than the rest. This all depends though on how each person likes to sharpen, as we all have our ways that work this is just what works for me. Thank you