Over the last three years, more than ten customers has gotten in trouble about their sushi knives (Japanese kitchen knives) and contacted us in a gentlemanly tone for example,
“The tip of my knife got a little bent :(.
Anyways, I wanted to ask you, what is the proper way to sharpen this sushi knife. Please advice me the best tools to sharpen it properly to prolong the lifespan and keep it looking great. Thank you in advanced.”
———— our answer ————
Ok, we’ll get in touch with you to settle the issue.
Please check the following videos first for how to sharpen a kitchen knife,
(A) Reference Video 1
(especially pay attention to around 2mim 40sec)
(B) Reference Video 2
We recommend the following sharpening items for the knife (1) or (2),
(1) Tojiro Combination Grit Waterstone (Whetstone) #220/#1000
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268
(2) SHAPTON JAPAN Professional Ceramic Waterstone Series
#220 or #320 for restoring blade and
#1000 for sharpening
(#5000 for removing the burr after sharpening if needed)
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268“
Is that useful for you as well?
If you have any question, please feel free to contact us anytime.
Thank you for reading and best regards!
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN