We currently stock Chef’s knives (Gyuto), All-Purpose (Santoku) knives, Petty (utility) knife, Vegetable knife (Nakiri) and Sashimi (Sushi) knife. Here are the features of each type.
・ Chef’s Knife (Gyuto): A versatile and ideal knife for handling large cuts of meat and vegetables. Its sharp, long blade is favoured by both professionals and home cooks.
・ All-Purpose Knife (Santoku): A versatile knife for vegetables, meat, and fish, with a broad blade, flatter edge, and rounded tip, ideal for home use.
・ Petty (utility) Knife: A paring knife with a shorter blade, perfect for peeling fruit and cutting small ingredients. A handy addition as a sub-knife.
・ Vegetable Knife (Nakiri): A vegetable knife with a wide, square blade, perfect for chopping and slicing vegetables with clean, straight cuts.
・ Sashimi (Sushi) knife: A single-edged blade that makes precise, clean cuts, preserving the texture and flavour of ingredients.
All products on our website are made in Japan.
We don’t stock steel kitchen knives at the moment.
The sashimi knife is single-edged and designed specifically for right-handed users. All other knives are suitable for both right-handed and left-handed users.
We recommend selecting a knife based on its type and intended use:
・ Chef’s Knife (Gyuto): A versatile and ideal knife for handling large cuts of meat and vegetables. Its sharp, long blade is favoured by both professionals and home cooks.
・ All-Purpose Knife (Santoku): A versatile knife for vegetables, meat, and fish, with a broad blade, flatter edge, and rounded tip, ideal for home use.
・ Petty (utility) Knife: A paring knife with a shorter blade, perfect for peeling fruit and cutting small ingredients. A handy addition as a sub-knife.
・ Vegetable Knife (Nakiri): A vegetable knife with a wide, square blade, perfect for chopping and slicing vegetables with clean, straight cuts.
Additionally, consider the blade material, which affects sharpness, hardness, durability, and price. The handle material impacts aesthetics and dishwasher compatibility. Choose a knife that meets your specific needs and preferences.
Whetstones generally come in three types:
・Coarse Whetstones: Ideal for repairing chipped or heavily worn blades.
・Medium Whetstones: Ideal for general sharpening and regular knife maintenance, featuring a crack-resistant ceramic body and a rubber sole for a secure grip.
・Finishing Whetstones: ideal for smoothing edges after a medium-grit whetstone, with a crack-resistant ceramic body and a rubber sole for a secure grip.
Each type of whetstone is characterised by the size of its abrasive particles, which affects its function in the sharpening process.
Currently, we stock Medium Whetstone and Finishing Whetstone.
We accept payments via credit/debit cards and bank transfer.
For bank transfer, please note that the payment due date is 14 days. If payment is not received within 14 days, the order will be cancelled. Please allow up to one working day for transactions to be processed.
We will dispatch your order within 3 business days after receipt of your payment.
Our products are shipped from Christchurch, New Zealand.
We use NZ Post for Economy shipping.
After dispatch, delivery usually takes 3-4 working days, and 5-8 working days for rural areas. Shipping may be delayed depending on the circumstances, so we appreciate your understanding.
Shipping is a flat rate of NZ$10.00 anywhere in New Zealand.
Yes, orders with a total product cost of NZ$200 or more qualify for free shipping.
Unfortunately, we cannot ship our products outside of New Zealand.
Yes, we can send your order as a gift to a different address. Just fill out the desired delivery address on your order and let us know via the contact form that it’s a gift. We will make sure the invoice is not included.
Unfortunately, we operate online only and do not have a physical retail store.
Since we operate online only, we do not have a physical location for product viewing.
Unfortunately, we do not offer a pick-up option. As we operate online only, all orders are fulfilled through delivery.
As a small business, we are not registered for GST. Therefore, the prices displayed do not include GST. The prices are exclusive of GST.
Yes, you can return our product under the following conditions:
・ Contact us first to request a return and obtain approval.
・ The product must be returned within two weeks of the dispatch date.
・ The product must be in its original packaging, unused, and unopened.
・ The cost of return shipping is your responsibility.
*We cannot accept returns if the product has been used in any way, even once, or if it has been damaged or soiled due to customer mishandling (including the packaging and instructions). If the return conditions are met, we will refund the cost of the product. Please note that shipping costs are non-refundable.
We accept returns for defective products or those damaged during delivery. Please contact us, and we will provide instructions on how to return the product.
It depends on the product and the supplier. Please contact us for more details. Note that for special orders, shipping fees from Japan will apply, and it may take additional time for delivery.
For kitchen knives that are not dishwasher-safe, wash by hand and dry them immediately after use. Leaving them wet can lead to rust. Additionally, to maintain sharpness, it is recommended to sharpen the knife once or twice a month.
It depends on the handle or blade material. Please refer to each product page for further information.
The following instructions are for general whetstone sharpening. The method may vary by whetstone, so please follow the instructions with your specific one.
Preparing the Whetstone
・Soaking: Soak the whetstone in water for 10–15 minutes until bubbles stop forming.
・Stabilising: Place a damp cloth under the whetstone to prevent slipping. If your whetstone lacks a non-slip base, this will help stabilise it.
Sharpening the Knife
・Grip: Hold the handle with your index, middle, and ring fingers. Place your thumb on the spine and your index finger on the spine of the knife.
・Angle Setting: Position the knife at a 45–60 degree angle to the whetstone, maintaining a gap of about 15 degrees between the knife and the stone, roughly the width of your little finger.
・Sharpening: Move the knife from front to back on the whetstone, then return to the front with minimal pressure. Repeat several times, adjusting your fingers as needed. Occasionally add a small amount of water (1–2 teaspoons) to keep the whetstone from drying out and to aid in smooth sharpening.
・Checking for Burrs: Lightly feel the edge. If you detect a small catch, that’s a burr, indicating effective sharpening.
・Sharpening the Other Side: Flip the knife and repeat the sharpening process on the other side. Check for burrs again.
Removing Burrs and Whetstone Maintenance
・Removing Burrs: Rub the edge of the knife on newspaper or a similar surface to remove burrs. Keep the sharpening angle at approximately 15 degrees.
・Maintenance: After use, rinse the whetstone with water and let it air dry before storing.
Please refer to our Privacy Policy page for detailed information.
