Japanese Specialty

Where geometry becomes intention.

Single-bevel and high-carbon work for the most expensive knives in your block. We treat Shun, Global, and custom makers with the stone progression they were made for.

AllKitchenJapaneseShearsOutdoorRestoration

What we sharpen

  • Gyuto & santoku
  • Nakiri & usuba
  • Single-bevel yanagiba & deba
  • Shun, Global, Miyabi
  • Wusthof Classic Ikon
  • Custom-maker carbon steel
  • Hand-forged honyaki
  • Damascus & laminated steel

Our process

  1. 01

    Geometry audit

    Every Japanese blade has its own angle. We measure it before we touch it — never assume a generic 20°.

  2. 02

    Wet-stone progression

    Coarse to finishing stones, slurried correctly. No dry wheels on hard, brittle Japanese steel.

  3. 03

    Single-bevel respect

    For single-bevel work we maintain the ura and shinogi — most chain sharpeners destroy these.

  4. 04

    Finishing strop

    Leather strop with chromium oxide for a polished, paper-thin biting edge.

"Thank You Jeff! Got my beloved Japanese knives in perfect condition and good convo on the German knives."

— B v, Google Review

Ready when you are.

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