Frequently asked questions
Do you only sharpen Japanese kitchen knives?
No, we sharpen just about anything that's made of steel and has an edge. Whether it's a fancy Japanese knife or a knife from the grocery store, we'd be happy to sharpen it for you.
It doesn't even have to be a knife; gardening shears, scissors and even small swords are accepted. That said, we can't sharpen everything. Knives with small serrations, ones made from ceramic, and scissors that don't come apart - these are all edged tools that we are unable to accept.
How long is your turn-around time?
Normally, we estimate about a week for your knife to be sharpened.
Our sharpening team is small and we have the dual blessing and burden of having many people wanting our services. Rather than rush our services, we want to ensure each knife is sharpened properly and well.
Which service is best for my knife?
We assess each knife that comes in and explain which service we'd recommend and why. The service that your knife needs is going to vary depending on certain factors, like steel quality.
Our Kaiten service is great for nearly all knives, giving a sturdy and sharp edge.
If your knife is made from a high quality steel, we recommend either our Nakato or Shiage services. Typically, we reserve the Shiage sharpening for knives made from High Carbon or Powdered Japanese steels.