Sharpening Service
A Japanese knife is a different animal. The steel is harder, the edge is thinner, and the angle is finer than a German or American blade. That is what makes it cut so well, and it is also why it needs the right hands. Japanese knife sharpening in Portland is some of our favorite work. We sharpen these blades by hand on stones, matching the original angle, so your knife keeps the edge it was built to have.
We sharpen all kinds of Japanese kitchen knives. Gyutos, santokus, nakiris, petty knives, and bunkas all come through our shop. We handle double-bevel knives and traditional single-bevel blades like yanagibas and debas. Single-bevel knives have to be sharpened a specific way, and getting it wrong ruins the edge. We take the time to do it right. If you also have Western chef knives, those go on our kitchen knife sharpening service.
The same hardness that holds a long-lasting edge also makes Japanese steel more brittle. A pull-through sharpener or a fast grinding wheel can chip the edge or take off far too much steel. We work slowly on water stones, the way these knives are meant to be sharpened. The result is a clean, sharp edge that glides through a tomato or a fillet of fish without tearing.
Portland has a deep food scene, and a lot of cooks here swear by their Japanese knives. We sharpen for sushi chefs, home cooks who saved up for one good gyuto, and collectors with a whole drawer of them. From Montavilla to the Pearl, these knives find their way to our bench. We treat each one like it matters, because to its owner, it does.
Japanese knife sharpening starts at $8 and depends on the size and condition of the blade. Single-bevel knives and blades that need extra work may cost a little more. We will always give you the price before we begin, and we will tell you honestly if a knife needs more than a standard sharpening.
Yes. We sharpen yanagibas, debas, and other single-bevel knives the traditional way, keeping the correct bevel and back.
No. We work on the edge by hand and are careful with the finish. We do not run these blades through machines.
Sharp enough to slice clean through paper and glide through soft food. Every knife is tested before it goes back to you.
Bring it by, or book a time online. See all prices on our pricing page.