The knives on this website are awesome in the hand and scary sharp right from the off. Having said this, they do need a little TLC to keep them sharp. Put away your metal steels or water sharpeners, the best way to put an edge back on your knife is with a whetstone, and we believe these ones from Shapton are the best.
Whether carbon steel or stainless, Japanese knives all have a high carbon content. This makes them incredibly sharp and easy to sharpen, but also makes them prone to chipping. If you use a steel to sharpen your knife, like a butcher would, you will almost certainly chip the blade over time.
"Sharpening your knife for the first time can be a daunting exercise but with a little practise great results can be easy to reach.
Whetstones come in different grit levels much like sandpaper, low numbers being coarser than higher numbers. It is very important to use a stone progression but until you get the feel of things, I would stick clear of anything less than 1,000 grit unless you have chips. The lower grit numbers can be quite aggressive in their metal cutting capabilities so the chance of you altering your bevel angles by mistake are much higher. To begin with I would highly recommend the 1,000 and 5,000 grit stones that we sell. The 1,000 grit will form a burr that is detectable with your fingers (if this makes no sense watch youtube for a plethora of sharpening videos) while the 5,000 grit will polish the bevel improving edge retention.
These Shapton stones are considered some of the best manmade stones in the world. They last forever - I have yet to wear one out and I sharpen a lot of knives. Best of all is their splash and go capability. The majority of whetstones have to be soaked for 20 or so minutes prior to use whereas the Shapton stones just need a splash of water and away you go, which makes them an excellent choice for anyone wanting to do regular touch ups. "
Three grades of whetstone are available: 320, 1,000 and 5,000 grit. We also have whetstone holders and flatteners.