Starting Mon. 9/7, Seisuke Knife will be open daily with limited hours!  M 10am-6pm,  T-F 11am-5pm,  S-S 10am-5pm

Knife Thinning

Our hand crafted stock is extremely limited. Purchase now to avoid any delays!



With repeated sharpening and use, the edge of your blade moves higher and higher into thicker portions of the knife. Once this happens, the geometry of your knife will be changed such that it will feel dull even if the edge is freshly sharpened. At this stage, we recommend thinning your knife. In this process we will remove metal from the side of the blade, about a third the way up from the edge. This will create a thinner bevel that takes a sharper edge and allows your knife to slice rather than wedge as you use it. 

If you're not sure whether or not your knife needs to be thinned, try cutting through a carrot. The carrot should be cleanly sliced through without any wedging and cracking. 

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