

Shapton1000 and MAC Ceramic Sharpening Rod 24cm
I asked for advice here before about building a practical knife setup for professional kitchen work, and I think I’ve finally settled on a long-term setup.
Current setup:
- Takamura SG2 180mm
- Sukenari HAP40 240mm
- 20cm Furi chef knife for heavier/riskier tasks
- Shapton 1000 whetstone
- MAC ceramic rod 24cm
- Hasegawa FPEL18-4626 Wood-Core Pro-PE Lite Black cutting board
The idea is to use the Japanese knives for most prep/work, keep the Furi for harder jobs where I don’t want to risk chipping, and use the Hasegawa board to be a bit gentler on the edges.
Do you guys think this is a solid long-term setup for professional kitchen use, or is there anything important I’m still missing?