Frequently Asked Questions
Everything you need to know about our authentic Japanese cutlery.
Are these knives authentic and made in Japan?
Yes, every knife in our collection is hand-forged by master blacksmiths in renowned Japanese regions such as Seki, Sakai, and Sanjo, ensuring traditional craftsmanship and superior quality.
How should I maintain and sharpen my Japanese knife?
We recommend hand-washing and drying your knives immediately after use. To maintain the edge, use a high-quality whetstone; do not use honing steels or electric sharpeners as they can damage the hard steel.
Do you offer international shipping?
We ship worldwide. Shipping costs and delivery times vary by destination, but most international orders arrive within 7-14 business days via tracked express couriers.
What is your return policy?
We offer a 30-day return policy for unused knives in their original packaging. If you are not satisfied with your purchase, please contact our support team to initiate a return or exchange.
What is the difference between stainless and carbon steel blades?
Carbon steel offers superior sharpness and edge retention but requires more care to prevent rust. Stainless steel is more resistant to corrosion and easier to maintain for everyday home use.
Which knife should I buy as my first Japanese knife?
We recommend starting with a Gyuto (Chef's Knife) or a Santoku (Multi-purpose Knife). Both are versatile tools that can handle most kitchen tasks including slicing meat, fish, and vegetables.