Frequently Asked Questions
Everything you need to know about our authentic Japanese cutlery.
Are your knives authentic Japanese products?
Yes, every knife in our collection is hand-forged or manufactured in traditional cutlery hubs such as Seki, Sakai, and Tsubame-Sanjo using authentic Japanese steel.
What is the difference between stainless and carbon steel blades?
Carbon steel offers superior sharpness and ease of sharpening but requires immediate drying to prevent rust. Stainless steel contains chromium, making it more resistant to corrosion and easier to maintain for home cooks.
How should I sharpen my Japanese kitchen knife?
We recommend using high-quality whetstones rather than honing steels or electric sharpeners, as the hard, thin edges of Japanese blades can chip if not sharpened at the correct angle.
Do you offer international shipping?
Yes, we ship our knives worldwide using tracked express services. Please note that customers are responsible for any local customs duties or import taxes.
What is your return policy?
We offer a 30-day return policy for unused items in their original packaging. Due to safety and hygiene reasons, we cannot accept returns on knives that have been used to prep food.
Can I put my Japanese knife in the dishwasher?
No, you should never put a Japanese knife in the dishwasher. The high heat and harsh detergents can damage the steel and crack the wooden handles. Always hand wash and dry immediately.