I'm in love with the Naniwa hones. If I had found these a couple of years ago (or listened to some of the wise men here) I would have saved a bunch o' dough.

The 12K gives an excellent finish, but I can just improve it with a trip to one of my naturals (don't use pastes).

I know I'm dreaming here, but is there any reason you might be aware of (technologically, economically) why the good folks at Naniwa could not produce a 16K (or finer)stone?

Is there some way the leaders in this community might contact them and request such a beast be developed?

If they made it to the same standards of all their current production, would you purchase one?