This stone is well known in the kitchen knife arena for polished bevels. In regards to the grit questions it has come up a few times there as well. What many accept as an answer it that the grit breaks down as you use the stone. So the slurry will eventually get smoother.
A nakiri with a polished edge on this stone will fall right through an apple

It took a while before I noticed the sharpness degrade. Great stone
I tried one at a local gathering of kitchen knife nuts

It's a stone that is on my list of must haves
