How to Sharpening

How to Sharpen a Japanese Wa Gyuto, Santoku Knife on a Whet Stone by Shokei Funaki

The Japanese knife has a Shinogi part provides to be easily sharpened when it is burnished on a whetstone since it’s already slightly angled. All you need is to simply put Shinogi on a whetstone, no need to keep a certain angle of the blade to re-sharpen it. Note: Not recommend to whet a core Japanese steel by machine belt grinder.



How to Sharpen a Standard Double-Edged kitchen Knife
by Naniwa whetstone

-- Notes How to whet for Japanese knives--
It is essential that the surface of the whetstone be flat when sharpening with a whetstone.
Whetstones tend to become misshapen with repeated use, so please use a whetstone leveling stone to restore the surface to a flat plane.
Compatibility varies depending on the type of steel and whetstone. Please understand that even if you adjust the grit size of the whetstone, you may still be unable to sharpen the blade properly.
Finally, regarding the cutlery sold at our store, after the final heat treatment, we shape the blades roughly using a large wet rotary grinding wheel, then fine-tune and finish them by hand.
At this stage, any defects such as improper hardening or internal chips are detected, so it is highly unlikely that customers will receive products with defects in the steel itself. *Our staff conducts edge testing and inspections using a magnifying glass.
We very rarely receive inquiries from customers stating that the blade won’t hold an edge properly or that the edge became jagged after sharpening; in the vast majority of these cases, the issue lies with the choice of whetstone or the sharpening technique.
If there are small nicks in the edge, you must sharpen the blade at a steep angle to first remove the nicks before re-sharpening the edge. Please feel free to contact us if you have any questions.