Service

Chef's Knives

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Gyuto, Santoku, Nakiri, and other Japanese-style chef's knives, sharpened freehand with angle-matched honing that respects the original bevel.

starting at

From $10

timeline

Ready in 24–48 hours

Book Your Appointment

what you get

Deliverables.

Bevel angle identification

Freehand whetstone sharpening

Progressive grit sequence

Edge polish to mirror finish

Handle & spine cleaning

Final sharpness verification

how it runs

The process.

Assessment

Microscopic edge inspection to map every chip, roll, and dull spot before the first stone touches steel.

Coarse Grind

A slow, deliberate pass on the coarse stone to reset the bevel and remove nicks.

Refinement

Progressive fine stones bring the edge to a mirror finish, checked under light at every pass.

Polish & Strop

A final strop on leather sets the edge. You'll feel the difference the moment you pick it up.

faq

Common questions.

Do you match the original bevel angle?

Yes — we identify and match the manufacturer's angle, typically 15° for Japanese blades and 20° for Western.

Is freehand sharpening better than a machine?

For high-end chef's knives, yes — freehand whetstone work preserves more steel and gives a finer, longer-lasting edge.

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