Our prices are based on the length of the knife in millimeters. In cases of breakage, broken tips, or reshaping, an on-site assessment will be made to evaluate the damage and estimate the costs.

• Less than 160 mm - $20
• 165 mm to 210 mm - $25
• 215 mm to 240 mm - $30
• 245 mm and over - $35

Never use your knife on bone or shell and keep it away from dishwashers and frozen products. It is important to never attempt to bend the blade, and we recommend always using a wooden cutting board. It is important to maintain your knife by cleaning and drying it immediately after each use. In some cases, black spots may appear on the blade; these are natural and desirable. This is called patina, and it will protect your knife against rust and oxidation. It is essential to sharpen your Japanese knife on water stones. Depending on how often you use it, Stay Sharp recommends maintenance every 6 months at least. If you are a cook, this interval can be halved.