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9407 Longvale Dr, North Austin

Seriously Fast Sharpening — professional knife sharpening Austin TXBook
Japanese Knife Specialist · Austin, TX

Japanese Knife Sharpening
Done Right

Proper angles. Water stones. Porch pickup with same-day and next-day return. Shun, Global, Miyabi, MAC, and every Japanese blade type.

130+ 5-Star Reviews
Porch Pickup
Same/Next Day
Pay After
Book Porch Pickup

No payment until it's sharp · Austin, TX · Mon–Fri

The Difference

Japanese knives are not like other knives

Harder steel, thinner edges, narrower angles — and many are single-bevel. Most sharpeners treat them the same as a German chef knife. We don't.

Angle

15–17° vs 20–25°

Japanese blades are ground at a narrower angle. Using the wrong angle collapses the edge geometry and dulls faster.

Steel hardness

60–67 HRC

High-carbon Japanese steel holds a finer edge but is more brittle. Belt sharpeners cause micro-chipping. We use water stones only.

Bevel type

Double or single

Single-bevel knives like yanagiba and deba require a completely different technique. We handle both correctly.

Brands We Sharpen

Every Japanese brand, done right

ShunGlobalMiyabiMACTojiroMasamotoMisonoSakai TakayukiYoshihiroWüsthof Ikon

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Blade Types

Every Japanese knife style

Gyuto (Chef)

Double bevel — the most common Japanese chef knife

15–17°

Santoku

Shorter, wider — great all-purpose blade

15–17°

Petty / Utility

Small Japanese utility and paring knife

15°

Sujihiki

Long slicer — thin, two-bevel

15–17°

Nakiri

Vegetable cleaver — double bevel

50/50

Yanagiba

Sashimi knife — sharpest edge possible

Single bevel

Deba

Heavy fish/poultry — thick spine, acute bevel

Single bevel

Usuba

Vegetable knife — flat, single bevel

Single bevel

Kiritsuke

Multipurpose master knife

Single bevel

Our Method

Water stones, not belt grinders

Most commercial sharpening uses belt grinders — fast, but they remove too much metal and generate heat that damages hard Japanese steel. We use Japanese water stones at every step.

Removes far less metal than belt sharpeners — preserves blade life
Produces a finer, longer-lasting edge on hard steel
Water cools the blade — no heat damage to 60+ HRC steel
Precise angle control for each individual knife
Correct for high-Rockwell Japanese steel (60–67 HRC)

Pricing

No Japanese knife premium

Same flat rate as all knives. We just take more care.

Under 3 inches$10
3–7 inches$15
7 inches or longer$20
Chip & tip repairIncluded

Travel fee for porch pickup: $1/min one-way (confirmed before pickup) · Cash, Venmo, CashApp

How To Book

Two ways to get sharpened

Porch Pickup

Popular

We come to your Austin home. Leave your Japanese knives on the porch — no need to be there. Same or next-day return with free delivery.

Book pickup

Drop-Off Box

North Austin · 24/7

Drop off at our secure box at 9407 Longvale Dr, Austin TX 78729. Available 24/7. Ready in under 24 hours.

Drop-off details

FAQ

Japanese knife sharpening questions

How is Japanese knife sharpening different from Western knife sharpening?+
Japanese knives are sharpened at a narrower angle — typically 15–17° per side versus 20–25° for most Western knives. Many Japanese blades also use harder steel (60+ Rockwell) that holds a finer edge but chips more easily if mistreated. Some are single-bevel (flat on one side, hollow on the other) which requires a completely different technique. We understand these differences and sharpen accordingly.
Do you sharpen Shun, Global, Miyabi, and MAC knives?+
Yes — all of them. Shun, Global, Miyabi, MAC, Tojiro, Masamoto, Misono, Sakai Takayuki, Yoshihiro, and any other Japanese brand. Whether your knife is stainless, carbon, or clad Damascus, we have the stones and technique to restore a proper edge without damaging the blade geometry.
What angle do you use for Japanese knives?+
We identify the original factory angle on each blade and restore it precisely — usually 15° for Shun and Miyabi, 15–17° for most MAC and Global knives. If you have a single-bevel blade like a yanagiba or deba, we sharpen the bevel side and flat (ura) side correctly. We don't use a one-size-fits-all approach.
Can you sharpen single-bevel Japanese knives?+
Yes. Single-bevel blades like yanagiba, deba, and usuba require a different method than double-bevel knives. The bevel side is sharpened at the original angle, and the flat (ura) side receives a light deburring pass only. Done correctly, single-bevel edges are the sharpest edges achievable on a kitchen knife.
Do you use water stones for Japanese knives?+
Yes. We use Japanese water stones at multiple grits — coarser for chips or very dull blades, medium grits for edge setting, fine stones for polishing. The water stone process preserves more metal than belt sharpeners and produces a finer, longer-lasting edge on hard Japanese steel.
How much does Japanese knife sharpening cost?+
Same flat-rate pricing as all our knives: under 3 inches = $10, 3–7 inches = $15, 7 inches or longer = $20. No premium for Japanese blades — we just take more care. Chip and tip repair is included. Travel fee for porch pickup: $1/min one-way, confirmed before pickup. Cash, Venmo, CashApp. No payment until sharp.
My Shun has a chip — can you fix it?+
Yes. Chip and tip repair is included at no extra charge. We regrind the edge to remove the chip, then restore the full edge geometry at the correct angle. We'll flag anything severe before proceeding, but there's no additional fee.
Do you offer porch pickup for Japanese knife sharpening?+
Yes — porch pickup is our signature service. Book online, leave your knives on your Austin porch, and we handle everything. Same-day or next-day return with free delivery. You don't need to be home.

Your Japanese knives deserve better

Book your porch pickup today. Takes 60 seconds. We handle your Shun, Global, or Miyabi like we own it — and you pay nothing until it's razor sharp.

Book Porch PickupText Michael