Just like a pencil wears down with use, cutlery also dulls over time. This is why sharpening is essential, even after purchase.
In Europe, the United States, and other countries, knives are often maintained using honing rods or simple sharpeners. However, these tools do not effectively sharpen Japanese knives—in fact, they can actually damage the blade.
In Japan, there is a long-standing tradition of sharpening knives with a whetstone. Regular sharpening with a whetstone helps maintain a knife’s sharpness.
That said, whetstone sharpening may look simple but is actually quite difficult. Many people perform daily maintenance themselves and take their knives to specialty shops for professional sharpening when needed.
However, those who take Japanese knives overseas do not have easy access to specialty sharpening services.
To support them, we provide guidance on daily care and simple sharpening techniques. For more advanced maintenance, we also offer professional sharpening services via international mail.
We don’t want Japanese knives to become mere souvenirs or decorations.
Instead, we hope people truly experience their quality and craftsmanship.
We would be honored if you could experience Japanese culture through its cutlery.
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