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Japanese Kitchen Knife

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You cook, we sharpen

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Knife Thinning - The advanced sharpening technique

Naniwa 800 vs 1000

WA Handle Installation

Shapton vs Naniwa vs King vs Suehiro: 1000 grit compared

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Featured blog

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  • Sharpening Service

    Sharpening Service

    Even the sharpest Japanese kitchen knives lose their edge over time and need sharpening. A dull blade can quickly turn your culinary masterpiece into a kitchen disaster! That’s where we...

    Aron Zhang |

  • Shoichi Hashimoto, the Knife Modeller

    Shoichi Hashimoto, the Knife Modeller

    Shoichi Hashimoto calls himself a “Modelling Knifemaker” (造形刃物作家). At first you might wonder WTH does this mean, but once you go through some of his work, it suddenly makes perfect...

    James Zhang |

  • A few videos about rehandling

    A few videos about rehandling

    In this video, I demonstrated how to remove and install the WA handles on Japanese kitchen knives.

    James Zhang |

  • How to friction fit a saya

    How to friction fit a saya

    When buying a knife with a saya, the saya often comes bigger and requires a pin to stop the knife from falling out. This post shows you how to make...

    James Zhang |

  • K&S Natural Horn Color Classification

    K&S Natural Horn Color Classification

    While we normally classify horn into two types: black horn and blonde horn, I found that there are lots of different types of "blonde horn". In this blog, I explained...

    James Zhang |

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