Japanese Knife Sharpening
Near Me — Austin, TX

Japanese knives require a 15° per-side bevel — not the 20° used for German knives. Wrong angle damages the blade and kills edge retention.

High-carbon Japanese steel is harder and more brittle. We remove only what's needed using fine-grit stones and a controlled cool-grind technique.

Yanagiba, Deba, and Kiritsuke knives have asymmetric grinds. We maintain the ura (flat back) and the shinogi line precisely.

Book porch pickup or drop at our 24/7 North Austin box before noon — your Japanese knives are back razor-sharp the same day.

Japanese chef's knife — double bevel, sharpened at 15° per side for a razor slicing edge.

All-purpose Japanese knife — precise 15° geometry restored for effortless chopping.

Vegetable cleaver — flat grind maintained, zero tip damage, both bevels restored evenly.

Single-bevel sashimi knife — hollow back polished, ura-oshi maintained properly.

Japanese fish butcher knife — thick spine, asymmetric grind, restored to factory geometry.

Utility and boning knives — precise work on small blades and intricate geometry.

Multi-use Japanese blade — single or double bevel restored to the correct working angle.

Slicing/slicer knife — long thin blade, full-length edge contact restored perfectly.