Japanese Cutlery Shows Its True Value Through Sharpening
Japanese knives are crafted from high-quality, high-carbon steel using advanced forging and hardening techniques. However, that alone is not enough to make a truly great knife.
It is only when a skilled sharpener carefully hones the blade in the final manufacturing process that it achieves its exceptional sharpness.
Conversely, the true potential of an excellent steel knife is only realized through proper sharpening.
In other words, high-quality steel, precise craftsmanship, and expert sharpening—these three elements define the essence of Japanese cutlery.
Sharpening Knives: A Living Tradition in Japan
Just like pencils wear down with use, blades gradually lose their sharpness over time.
In Japanese households, it has long been customary to sharpen kitchen knives using a whetstone. While many people today rely on simple sharpeners for convenience, whetstones produce a far finer and sharper edge.
At our shop, we offer helpful videos and tutorials that show you how to sharpen your knives using traditional methods.
If you’re not confident doing it yourself, we also provide professional sharpening services by mail—even internationally.
We believe that Japanese knives are more than just souvenirs—they are a reflection of craftsmanship and culture.
By incorporating a well-maintained Japanese knife into your daily cooking, we hope you’ll experience the true value of its quality and heritage.
How to sharpen a knife
We have created a video explaining Japanese knives and how to sharpen them. This video is especially helpful for those living outside of Japan who may not have access to knife specialty stores like ours. It provides detailed explanations to ensure you can handle your knives properly and avoid any mistakes.
TOGIYA Youtube chanel