Japanese knives reveal their true value when properly sharpened.
To maintain their signature sharpness, regular sharpening with a whetstone is essential.
Our experienced sharpeners take the time to carefully restore each knife, drawing out its full performance — a quality our customers deeply appreciate.
We offer long-term support for knives purchased from us.
We also accept sharpening requests for knives not bought at our shop. Please feel free to contact us.
■ What It Means to Sharpen a Knife
Sharpening is more than simply grinding the blade.
It’s a form of “treatment” — straightening bends, fixing chips, and restoring each knife’s sharp edge to near-new condition, tailored to its current state.
We begin by examining — before sharpening.
Each knife is carefully assessed before we begin any work, ensuring we understand its exact condition.
Much like tailoring a kimono or repairing a well-worn pair of shoes, restoring a knife starts with a proper diagnosis.
That’s why we ask to check the knife’s condition in advance, before accepting it.
At that time, we’ll clearly explain what we can and cannot do.
Depending on the condition, additional work or charges may apply.
But don’t worry — we’ll always let you know in advance and get your approval before proceeding.
Knives We Accept — and What We Don’t
✅ Accepted Knives & Conditions
We offer sharpening services for a wide range of knives and conditions, including:
- Santoku knives, gyuto (chef’s knives), nakiri (vegetable knives), yanagiba (sashimi knives), deba (fish butchery knives), and petty knives
- Machetes and sickles (nata, kama)
- Both stainless steel and carbon steel blades
- Knives with rust, chips, or minor blade damage
❌ Not Accepted (Exceptions Apply)
Unfortunately, we do not accept the following:
- Bread knives (serrated blades)
- Soba and noodle-cutting knives, unagi (eel) knives (※except those purchased from our store)
- Ceramic knives (non-metal blades)
- Scissors (some types may be accepted; please inquire)
- Knives with severe heat damage, warping, or extreme corrosion
- Western-style knives with a thick bolster at the heel of the blade are not designed for whetstone sharpening like traditional Japanese knives.
For this reason, we are unable to accept them for sharpening.
If you’re unsure whether your knife qualifies, feel free to contact us with a photo. We’ll be happy to evaluate and advise.
Price Estimates
- Santoku / Gyuto (chef’s knives): from ¥1,100-
- Deba (fish butchery knife): from ¥1,650-
※Final pricing may vary depending on the size and condition of the knife.
Estimates are free — feel free to contact us anytime.
■ How to Request Our Sharpening Service
【In-Store Drop-Off】
No appointment necessary.
Just visit us during business hours — we serve customers in the order they arrive.
【By Mail (Domestic Customers in Japan)】
- Contact Us
Start by reaching out via email. - Pre-check
Send us a photo of the knife. We’ll review its condition and let you know the estimated cost and feasibility. - Online Payment
After reviewing the quote, you can pay securely via AirPAY. - Send Us Your Knife
Mail us your knife.
Tip: For knives with a blade length under 21cm (total length under 33cm), Letter Pack is convenient. - Sharpening and Repairs
We will sharpen and adjust your knife according to its condition (including fixing chips and bends). - Return Delivery
We typically ship your knife back within 1–2 weeks.
【For Overseas Customers】
We accept international sharpening requests only for knives purchased from our store.
The process is the same as domestic orders, but payment is by bank transfer only.