The color change alone is almost worth getting this stone, as it blows me away every time. This is a large and heavy monzento. You’re much better off getting an Omura or Natsuya, which are even cheaper than Igarashis if you want to set bevels with a natural stone. kitta (yellow), asagi (light yellow), habutae (“fine silk” used to describe very white suita), to patterns on the stones eg. Appearance and texture: Like most Igarashi, this one is at first glance a pretty boring stone. I’ve designated the Kasabori Igarashi as such to differentiate from newer Igarashi like this one which now are often just called Igarashi, with no designation. Synthetic stones have largely replaced ara-toishi given their guaranteed lack of toxic exclusions and set grit levels with very hard abrasive particles, as well as relative affordability. I actually have owned one of these for quite a while. A terrane is an area of land on or around a fault boundry with its own unique geological history and stratigraphy. Conclusion: This ‘normal’ Igarashi is, well, pretty average. As I mentioned in the intro, my stones aren’t a perfect representative for all stones of the same type, but I simply can’t imagine setting bevels on this as some sharpeners have said they’ve done. Like the new Hideriyama we have introduced, these are similar to our takashima awasedo. The resulting slurry has an interesting pillowy softness to it, like you would imagine crushed up chalk might be like. This region's natural stones all have about the same fineness of grit to being with (around 6-8k) and the potential finish can go up from there, depending on the stone hardness, the pressure you use during sharpening, water, etc. The sides of this stone are lacquered to add protection and stability to the stone. I was able to achieve very nice contrast and beautiful and even looking kasumi finishes on a wide variety of knives and steel types. kan (circle pattern), sunashi (absence of small holes typically found in suita layers); possibly mark of tested quality, eg. Japanese edge tools, chisels, planes, kiridashis etc. They are a bit more porous than the takashima awasedo. Thankfully, such a lengthy title isn’t always used, this is simply an extreme example to illustrate the depth of defining tennen toishi. In testing, I actually found these stones to be more enjoyable than the takashima awasedo I have become so used to. The results are similar to what I have come to expect from the natural stones I like for kitchen knives. Lvl 5+,;and sometimes fineness of the abrasive particles, eg, 9.5. 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