Frequently Asked Questions
Why are your knives sold in such limited quantities?
We work directly with individual master blacksmiths and small workshops in Japan. These artisans prioritize quality over quantity, often forging only a handful of blades each month. This exclusivity ensures that every knife we sell meets an exceptional standard of craftsmanship, performance, and artistry.
When do new products 'drop'?
New product drops are announced on our homepage via the countdown timer. We recommend following our social media channels (coming soon) and signing up for our newsletter to receive advance notifications and details about upcoming releases.
Do you ship internationally?
Currently we only ship within the United States and Canada. Bear with us while we work out logistics so that we can ship internationally.
What is your return policy?
Due to the extremely limited and collectible nature of our products, all sales are final. We do not accept returns or exchanges. In the rare event that a product arrives damaged or with a significant defect, please contact us within 48 hours of delivery with photographic evidence, and we will work with you to find a solution.
How should I care for my Japanese knife?
Japanese chef knives are precision tools designed for sharpness, finesse, and longevity when properly cared for. Unlike German or Swiss knives, which are heavier and built for durability, Japanese knives are thinner, harder, and require more attentive handling.
1. Carbon Steel vs. Stainless Steel
- Carbon Steel (e.g., White #1, Blue #2, Aogami Super):
- Care: Wipe dry immediately after each use; do not leave wet.
- Patina: Over time, a protective gray-blue patina will form; this is natural and helps resist rust.
- Storage: Store completely dry, ideally with a light coat of camellia or mineral oil if unused for long periods.
- Stainless Steel (e.g., Ginsan, VG-10, R2/SG2):
- Care: More rust-resistant but still not dishwasher safe.
- Maintenance: Wipe clean after use; dry before storage.
- Sharpening: Slightly easier to maintain than carbon, but still requires waterstones for best results.
2. Cutting Boards
Avoid: Glass, ceramic, bamboo, or hard composite boards (they dull edges quickly).
3. Cutting Techniques to Avoid
Japanese blades are thin and brittle compared to German/Swiss knives. Avoid:
- Twisting or prying the blade.
- Cutting through bone, frozen food, or very hard items.
- Rock-chopping with force (use push-cutting, slicing, or pull-cutting instead).
4. General Care
- Hand wash only with mild soap; never dishwasher.
- Dry immediately with a soft towel.
- Storage: Use a saya (wooden sheath), blade guard, or dedicated knife block.
- Sharpening: Maintain on whetstones (1000 grit for edge-setting, 3000–8000 for polishing). If using honing rods, use ceramic.