Frequently Asked Questions
Find answers to common questions about our premium cutlery and maintenance.
How should I wash my SHARP knives?
We strictly recommend hand-washing with mild soap and warm water. Never place high-quality knives in the dishwasher, as the heat and chemicals can damage the blade and handle.
Do you offer sharpening services?
Yes, we provide professional whetstone sharpening services at our physical location. For mail-in services, please contact our support team for instructions.
What is the difference between German and Japanese steel?
Japanese steel is typically harder and thinner, allowing for a sharper edge, while German steel is softer and more durable, making it ideal for heavy-duty kitchen tasks.
How often should I hone my knife?
For home cooks, we recommend using a honing rod every 2-3 uses to maintain edge alignment. Professional sharpening is usually needed every 6-12 months.
Are your knives suitable for professional chefs?
Absolutely. Our collection ranges from entry-level enthusiast blades to professional-grade high-carbon steel knives used in Michelin-starred kitchens.
Do you sell left-handed knives?
While most of our knives feature a 50/50 symmetrical grind, we do stock specific single-bevel Japanese knives designed specifically for left-handed users.