Frequently Asked Questions

Where are you located? Do you have a physical store?

Yes! We're based in Vancouver, British Columbia, Canada, and have a physical storefront in the historic Chinatown neighborhood. Whether you're looking to browse our selection in person or receive expert advice, we'd be happy to welcome you to our shop.

Can't visit us? No problem. We ship worldwide using trusted carriers, including Canada Post, DHL, Canpar, Purolator, UPS, and FedEx, so you can enjoy our carefully selected knives wherever you are.

Why Choose Our Knives?

We only stock knives that we've personally used and trust. Every knife in our collection is carefully selected based on its performance, quality, and craftsmanship.

Most of the knives we offer are Japanese-made and feature thinner blades than many commonly available knives. This thinner geometry allows for smoother, more precise cutting with less effort.

They are also crafted from harder steel than most Western-style knives, giving them exceptional edge retention and superior cutting performance. With proper care, they'll stay sharper for longer, making food preparation more enjoyable and efficient.

When you choose one of our knives, you're choosing tools that we've tested ourselves and genuinely believe deliver an outstanding cutting experience.

How do I choose my first Japanese knife?

If you're buying your first Japanese knife, we recommend starting with an all-purpose knife that can handle most everyday kitchen tasks. A 210mm Gyuto or a 165–180mm Santoku are excellent choices, as they're the two most versatile knife styles and can comfortably handle around 80% of your food preparation.

The next consideration is the type of steel. For most people, we recommend starting with a stainless steel knife, such as Ginsan, VG-10, or a similar steel. These are easy to maintain, highly corrosion-resistant, and offer excellent edge retention.

If you're willing to give your knife a little extra care—keeping it clean, drying it after use, and wiping it down during longer prep sessions—a carbon steel knife can be incredibly rewarding. Over time, it develops a natural patina that helps protect the blade while giving each knife a unique character that reflects how it's been used.

If you're unsure which knife is right for you, we're always happy to help you choose one that matches your cooking style, experience, and budget.

How do I care for my Japanese knife?

Proper care will help your Japanese knife stay sharp, perform at its best, and last for many years.

• Always hand-wash your knife with mild soap and warm water, using a sponge or soft cloth, then dry it thoroughly immediately after use.

• Never put your knife in the dishwasher. The high heat, harsh detergents, and contact with other utensils can damage the blade, chip the edge, and ruin the handle.

• If you own a carbon steel knife, keep a small towel nearby while you cook and wipe the blade dry periodically, especially when cutting acidic ingredients or working for extended periods.

• For long-term storage, apply a thin coat of Tsubaki Oil to carbon steel blades to help prevent rust. Tsubaki Oil is food-safe, highly stable, and resistant to oxidation, making it ideal for knife care. Avoid using cooking oils, as they can oxidize, become sticky, and leave a gummy residue on the blade.

• Use your knife only for its intended purpose. Japanese kitchen knives are designed for precision cutting and should never be used to cut through bones, crack coconut shells, pry open containers, or perform other tasks they weren't designed for. Doing so can chip or permanently damage the edge.

With regular cleaning, proper storage, and appropriate use, a quality Japanese knife can provide decades of exceptional performance.

What is the best way to maintain my knives?

To maintain the sharpness of a Japanese knife, we recommend using a whetstone when the knife becomes dull. For light touch-ups between sharpenings, a ceramic honing rod or leather strop can be used gently.

Avoid using grinding machines, pull-through sharpeners, or aggressive sharpening tools. Some Japanese knives are sharpened differently than conventional Western knives, and improper sharpening can easily damage the blade, sometimes beyond repair.

If you’re not comfortable sharpening your knife yourself, you’re always welcome to bring it to us and we can professionally resharpen it for you. We also offer knife sharpening workshops for those who would like to learn how to maintain and sharpen their knives properly at home.

My Japanese knife is discolored or rusty. How do I fix it?

If you have a full carbon steel or stainless-clad carbon steel knife, some discoloration over time is completely normal. This natural discoloration is called a patina, and it is a good form of oxidation that can help protect the steel from rust. A patina will not affect the performance of the knife or the flavor of your food.

What you want to avoid is active rust, which usually appears as a reddish-orange colour on the blade. If you notice this, it should be removed as soon as possible.

For light rust, you can use a rust eraser or a mildly abrasive cleaner to gently remove it. After cleaning, wash and dry the knife thoroughly, then apply a very light coat of Tsubaki oil if storing the knife for an extended period.

To help prevent rust, always wash your knife by hand, dry it immediately after use, and avoid leaving it wet or sitting in the sink.

Do you offer sharpening services?

Yes, we do. You’re welcome to drop off your knife at our shop, and we’ll assess it before sharpening to determine what it needs.

You can also ship your knives to us for sharpening. Please contact us by email first with clear photos of the knife, including the edge and any areas of damage, so we can provide a rough estimate before you ship it.

If there is any significant damage, such as chips, a broken tip, or heavy rust, we’ll let you know what can be done before proceeding.

Why are some blade lengths different from the size shown in the product name?

The blade length shown in the product name is a standard reference size used by the knife maker. However, the actual measured blade length can vary slightly from the displayed size.

There are a few reasons for this:

Handmade production: Many Japanese knives are handcrafted, so small variations in length, height, and overall dimensions are normal.

Traditional sizing: Some makers still use traditional Japanese measurements, such as sun, where 1 sun equals approximately 30.3 mm. Because of this, sizing may not always translate exactly into modern metric measurements.

Maker and regional differences: Different regions and makers may measure blade length differently. For example, many Sakai-made knives are measured from the tip to the machi, which is the notch where the neck of the blade meets the handle. This often makes the actual cutting edge slightly shorter than the listed size.

Some Sanjo makers may produce knives that measure slightly longer than the displayed size, while makers from Seki and Echizen tend to be closer to the listed measurement.

Because of these traditional methods and handmade variations, slight differences in blade length are considered normal and do not affect the quality or performance of the knife.

Will sold-out items ever be restocked?

When a knife sells out, we usually try to reorder it. However, restock times can vary quite a bit, and it may take several months or longer before the same knife becomes available again.

Because many of these knives are made in small batches by individual makers and workshops, we cannot guarantee that every sold-out item will always be restocked. In some cases, a maker may discontinue a line, change production, or release a new series that replaces an older one.

We regularly receive new knives and restocks, but they may not always be the exact same models as before. The best way to stay up to date on new arrivals and restocks is to follow our social media (insert link to IG here).

How quickly do you process orders?

We process and dispatch orders within 24–72 hours, excluding weekends and holidays.

Once your order has been processed and shipped, we’ll send you an email with your tracking number and tracking link.

Are taxes and import duties included in the price?

Import taxes, customs duties, GST, VAT, tariffs, and other local charges are not included in our product prices unless otherwise stated. These fees are determined by your country’s customs authority and may be collected before or upon delivery.

Any duties, taxes, tariffs, or customs-related charges applied to a shipment are not collected by us and will not be refunded by us.

For customers in the United States, we now offer DDP, or Delivered Duty Paid. This means applicable duties are charged at checkout, helping avoid delivery delays caused by customs or tariff processing.