Japanese KnifeSharpening
Specialist sharpening for Japanese knives. We understand single bevel geometry, hard steels, and the precise angles your knives require.
Get In TouchJapanese Knives We Sharpen
Gyuto
Japanese chef knife
From $18
Santoku
Three-virtue knife
From $15
Nakiri
Vegetable knife
From $15
Petty
Japanese utility knife
From $12
Sujihiki
Slicing knife
From $18
Deba
Fish butchery knife
From $20
Yanagiba
Sashimi knife
From $25
Usuba
Vegetable knife (single bevel)
From $25
Single Bevel Specialists
Traditional Japanese knives like yanagiba, deba, and usuba have a single bevel edge. This asymmetric grind requires specialist knowledge and equipment to sharpen correctly.
We maintain the original ura (concave back) and shinogi (blade road) that give single bevel knives their unique cutting characteristics.
Many sharpeners ruin single bevel knives by treating them like Western knives. We understand the difference.
Single vs Double Bevel
Ground on one side only. Used for precise cuts in sushi and sashimi preparation. Requires asymmetric sharpening.
Ground on both sides. Used for general kitchen tasks. Gyuto and santoku are typically double bevel.
Hard Steel Expertise
Japanese knives often use harder steels (60-67 HRC) than Western knives. This hardness allows for a sharper, thinner edge but requires different sharpening techniques.
We work with all Japanese steel types including carbon steels (White, Blue, Aogami Super) and stainless options (VG-10, SG2, R2).
- Appropriate angles for hard steels
- No overheating that damages temper
- Fine finishing for keen edges
- Burr removal without chipping
Trust Your Japanese Knives to Specialists
Send your Japanese knives to someone who understands them. Post today for fast turnaround.
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