Knives and Cutlery

We sharpen knives, lots of them! We do a wide range of basic home grade cutlery to very high-end German and Japanese Steel. 

We also do sharpen Ceramic Knives. We are seeing more requests and questions about sharpening these knives and we do them. We use a Whet Diamond Abrasive System to ensure proper cut of the very hard ceramic material. 

We use a wide variety of sharpening processes with different abrasives and a combination of dry and wet systems to minimize heat imposed on blades while sharpening.

**See our Knife and Scissor Care Page for useful information about maintaining your knives and scissors.**

Japanese Knives and Non-Japanese Knives:

• Santoku (Home Chef's Knife)

• Gyuto (Chef Knife)

• Petty (Utility Knife)

• Paring

• Cleavers

• Nakiri (Vegetable Knife)

• Sujihiki (Carving / Slicing Knife)

• Honesuki (Boning Knife)

• Garasuki (Larger Boning Knife)

• Bread Knife - Large and Medium Serrations

• Hankotsu (Meat Trimming Knife)

• Yo-Deba (Butchering Knife)

• Filet Knife

• Steak Knife

• Bowie Knife

• Machete