Column — Whetstones

In Japan, knife making centers around using hard steel. To maximize the quality of these knives, we have a culture of sharpening them with whetstones. To finish the edges to suit their intended use, we use whetstones of different grit sizes to sharpen Japanese knives made of hard steel.  We often receive inquiries from overseas customers asking if it's possible to sharpen Japanese knives using sharpening steels. If the question is about feasibility, then yes, it is certainly possible.  However, while it's not always the case if done carefully, using a sharpening steel is generally not compatible with Japanese knives...

Have you ever considered the lifespan of a knife?  Nowadays, it has become common to see knives sold at dollar stores, which might lead some to view them as disposable commodities. However, in Japan, knives are crafted with the intention and belief that they should be used for a lifetime.  To achieve lifelong durability and quality in knives requires high-quality materials, proper heat treatment, and sharpening skills that take years for artisans to master. In Japan, despite a decline in the number of people who sharpen knives at home, there is a longstanding tradition of doing so. It has been...