To ensure a long-lasting and finely shaped blade we sharpen all of our knives first with a course whetstone, then a middle-grit whetstone, and finally a finishing whetstone.
If the knives edge requires refurbishment it can be reshaped before sharpening.
Home chefs can expect, depending on their cutting board, for their knife's edge to stay sharp for about 1-2 months.
To maintain a beautifully sharpened knife we recommend resharpening with us every 1-2 months.
Knives That We Sell:
Our knives are made and sharpened by certified, Sakai, Osaka, traditional craftsmen.
Our steel knives are aged for 5 to 10 years, the oldest one is more than 50 years after being forged by the blacksmith. Only then are the knives sharpened by traditional craftsmen before shipping. This corrects any warping that may have occurred during the aging process.
The quenching process of our stainless steel knives creates a harder and more durable stainless steel. This means the knife-edge will last longer than other stainless knives on the market.