Review on GourmetSleuth Sharkskin Wasabi Grater by Ruth Ward

Although perhaps sharkskin is 'traditional' and I'll admit that I obviously love such things because that was all that came before the The advent of more modern tools was available and I understand why it is no longer used. Trying to rub wasabi with it is like trying to rub cheese with an emery board. In this case, stick to what is traditional in modern Japan where there is access to steel working. If you're interested in cooking Japanese food the Japanese way, you'll be much happier with this (real grater used and made in modern Japan): Kotobuki large-cavity stainless steel grater.