Sharpening Service

Get Your Knives Professionally Sharpened and Repaired

How to Get Started:

1. Take a photo of your knife and email it to us at info@echefknife.com with a description of its condition. This will help us provide you with an accurate quote.
2. After we review your knife and send you a quote, you can decide whether to mail it to us or bring it in. Do not send your knife until you have received the quote and further instructions from us.

Important Pricing and Quote Details:

We assess knives before quoting prices, Once we provide a quote, we’ll give you specific instructions on how to proceed, including whether to mail it in or bring it in. If you mail it in, a return shipping fee will apply.

Quotes are valid for one week. Prices may adjust if additional damage is discovered upon inspection when we receive the knife.

Sharpening rates depend on the knife’s size, condition, and material. Please send us photos for a customized quote.

Our Expert Sharpening and Repair Services

At Yoshihiro Cutlery, we use traditional Japanese whetstones to restore your knives’ edges beyond factory sharpness. We never use grinding wheels, which can damage high-quality knives. Instead, our hand-sharpening technique preserves the integrity of your knife while enhancing its sharpness and performance.

We can repair all types of damage, including chips, dents, and edge defects, returning your knife to its best condition with our careful, hand-sharpening methods.

Want to try sharpening your knives yourself? Learn how on this page: How to Sharpen Your Knife

For Single Edged Knives: Uraoshi

Uraoshi refers to the flat rim on the back sides of traditional Japanese knives (single-edged knives). The uraoshi surrounds the urasuki—the concave shape found on the back side of traditional Japanese knives. The purpose of the urasuki is to minimize food sticking to the blade (reducing drag while slicing), which has the same effect as perforated or hollow-ground blades.

It is essential for the rim of the urasuki to be perfectly flat and level for it to have its full effect. Additionally, it enhances the strength of the blade at the edge and helps align any unbalanced areas on the back side of the blade. Without the uraoshi, the knife cannot be sharpened to its full potential and may become brittle.

Have questions? Email us anytime at info@echefknife.com — we’re happy to help.