Do you sharpen all types of knives, or only Japanese knives?
We specialize in Japanese knives, both single-bevel and double-bevel, but we're happy to sharpen Western-style knives as well. Whether it's a French chef's knife or a hand-forged yanagiba, bring it in.
Where are you located and how do I drop off my knives?
Our shop is at Binnen Bantammerstraat 10A in Amsterdam, open Tuesday to Saturday, 13:00–17:00. You can also drop off at Duikelman, Ferdinand Bolstraat 66–68 in de Pijp. Prefer mail-in? Fill in the contact form and we'll send you a shipping label.
How long does knife sharpening take?
For walk-in drop-offs at our Amsterdam store, turnaround is typically a few days. Mail-in orders take a little longer due to shipping. We'll give you a more precise timeframe once we receive your knives.
How much does knife sharpening cost?
Prices start at €10 for a petty knife and €12–€15 for larger double-bevel knives like a gyuto or santoku. Single-bevel knives such as yanagiba and deba start at €16–€27 depending on size. Repairs, thinning, and high-polish finishes are priced separately. All prices include VAT.
Do you sharpen single-bevel knives like yanagiba and deba?
Yes, and it's a core part of what we do. Single-bevel knives require a different technique and considerably more time than double-bevel knives, which is reflected in the pricing.
Can you sharpen very hard Japanese steels like ZDP-189 or SG2?
Yes. We're familiar with the full range of steels used in Japanese kitchen knives including high-hardness powder steels like ZDP-189, SG2, and HAP40, and know how to get the best edge out of each of them.
What angle do you sharpen at?
We follow the existing geometry of the knife wherever it makes sense. If a previous sharpening has left the angle off, we discuss it with you before applying a new one. Edges are sharpened freehand, roughly 15° per side for double-bevel knives, and around 30° itoba for single bevels. The right angle always depends on the knife's style and steel.
Do you use machines or sharpen by hand?
Both, depending on what the knife needs. Thinning and reprofiling is done on a rotating whetstone grinder or belt sander. Edges are always finished by hand on whetstones.
Will my knife look different after sharpening?
If your knife needs thinning, possibly yes. Factory finishes are applied using industrial machinery that a sharpening shop can't house, so we don't promise to restore them exactly. We always aim for a result that looks as good as it performs. If you're concerned about a specific knife, ask us beforehand and we'll tell you what to expect.
Can you sharpen ceramic knives?
No. Ceramic blades require diamond-coated equipment and a completely different process. We don't offer this service.
Do you sharpen knives bought elsewhere?
Of course. We believe good tools deserve proper care regardless of where they came from. Bring us any knife that's worth keeping sharp.
Can I specify how I want my knife finished?
Yes. If you create a customer account, we'll keep a record of your preferred finish, edge angle, and other details for each knife, so every sharpening is consistent and tailored to you.
Do you offer sharpening for restaurants and professional kitchens?
Yes. We offer industry pricing and can arrange regular pick-up from your kitchen in Amsterdam. Get in touch via the contact form to discuss a schedule.
Can I send my knives by post?
Yes. Fill in the contact form and we'll send you a shipping label. Pack your knives safely, wrapped in newspaper or in a blade guard, and include your contact details.
What if I want to learn to sharpen my own knives?
We run hands-on knife sharpening workshops at our Amsterdam store. Check the workshops page for upcoming dates.
