Sharpening is done by hand using Japanese water stones to give your knives an impeccable edge.

Regardless of the knife’s origin, it will be sharpened with care so you can enjoy the satisfaction of cutting your ingredients with ease.

I sharpen:

• Japanese, European, and handcrafted kitchen knives

• Hunting knives

• Pocket knives and folding knives

• Bread knives (wide serrations)

• Single bevel knives (yanagiba, usuba, deba, etc.)

• Takeda knives

I do not sharpen:

• Steak knives with fine serrations

• Scissors: for hairdressing and textiles

• Medical instruments

• Woodworking tools: straight chisels, plane blades, saws, etc.

• Razor blades/straight razors

• Machetes

• Axes

• Sabres/Swords/Medieval weaponry