Japanese knives stand out from the rest thanks to the quality of the steel used and the forging expertise that are characteristic of the land of the rising sun. With forges dating back over 800 years and knowledge passed down from generation to generation, the Japanese have developed unparalleled and world-renowned expertise. Japanese blades are lighter, more balanced, harder, sharper, and retain their edge longer. The result: a clean cut that minimally alters the texture and flavor of food. A Japanese knife is an essential tool for professionals and anyone who enjoys cooking.

Unlike factory-made knives, handmade Japanese knives take longer to create. They must undergo a series of rigorous processes and strict quality control, meeting the high standards of Japanese forges. Therefore, it's recommended to purchase quality kitchen knives that can handle the vast majority of kitchen tasks instead of a bargain-basement set. We recommend you be wary of cheap imitations and always check the knives' provenance.

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.

Each Japanese knife is made with a specific purpose in mind. There are versatile types of knives like the Gyuto, which is the equivalent of a chef's knife, or the Santoku, which translates as three virtues , a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing, while the Nakiri and the Usuba are specialized for cutting vegetables. Not to mention the Petty for precision tasks. The list goes on and the possibilities are diverse. To be sure you make the right choice, you can consult our collection pages. They all include a detailed description as well as an explanatory video.

For a first purchase, we recommend the most versatile knife possible, either the Gyuto or the Santoku. The Gyuto is the Japanese chef's knife, it is generally found between 210mm and 240mm of blade. Its versatile profile will allow you to perform 95% of the tasks in the kitchen; both the cut of vegetables and the slice of fish or meat. If you are less comfortable with longer blades, the Santoku with its 165mm to 180mm blade will be your best option. A little more focused on cutting vegetables, the Santoku can also slice small pieces of fish and meat with no problem.

We recommend washing your knife thoroughly after each use and wiping it dry so that it is completely dry. A safe way to store it after use is to use a magnetic holder covered in wood or leather, to use a wooden Saya to protect the blade, to have a quality knife case or simply to put it back in its box. Avoid twisting movements with the blade and scraping on the cutting board to move food as this can cause damage to the edge of the blade. Do not cut bones or frozen food, we like to use the following image: if you can break a tooth biting into food, you can also break the knife blade. If your blade is made from rust-proof steel, it will require extra attention and should be dried regularly during use to prevent rust.

It should be noted that there is a difference between sharpening and sharpening a knife. Sharpening aims to refocus the edge of the edge, while honing is used to recreate an edge by removing steel using a whetstone. For sharpening, you can use a ceramic sharpener or a leather strip before or after each use of the knife. We strongly recommend the leather band instead of the ceramic rifle since the latter will tend to damage the knives in the long term. Do not wait until the knife is dull before sharpening it, it would have very little effect. If the blade is dull and no longer cuts, you will need to remove steel to thin it out and recreate the edge by sharpening the knife with a water stone. Sharpening a knife is done daily and only takes a few seconds, while sharpening can take from 30 minutes to 1 hour. We recommend sharpening on a water stone twice a year.

If you don't sharpen your knives yourself, we recommend dropping them off in-store for us to take care of. You can also mail your knives to us using our mail-in option. We specialize in waterstone sharpening, the traditional Japanese technique. We don't limit ourselves to Japanese blades; we sharpen all kitchen knives without discrimination. The time it takes to sharpen or repair your knives varies depending on the customer base and the size of the job. Don't hesitate to contact us to schedule an appointment by email: info@staysharpmtl.com or by phone:

Of course! You can pick up your order directly in store:

Montreal: 412 Gilford Street, Montreal, H2J1N2

Quebec: 625 rue Saint-Jean, Quebec, G1R 1P7

Before you go, make sure that your order has been processed and that you can collect it.

We deliver all over the world (except in Russia and Ukraine). Customs charges are to be expected depending on the destination.

Canada: $15 (free for orders over $150)
US: $20
Rest of the world: $50

We make every effort to ensure your order is processed within 72 business hours (does not include weekends) in order to send the package to you as soon as possible. Delivery times vary depending on the carrier. If you require faster delivery, please contact us at 514-503-1185 .

Exchanges are available within 30 days. Before returning any item, please contact us at info@staysharpmtl.com . Items must be returned unused and in perfect condition with the payment receipt and the original (undamaged) packaging. If the item shows any signs of use, it will not be accepted for exchange. If the original packaging is not in a condition deemed "resalable", the item will not be accepted for exchange.

Our knives are guaranteed for 5 years. However, the warranty does not cover damage due to misuse or accidents. All damage must be inspected according to our standards and accepted according to them for the warranty to apply.

No refunds are accepted.

Our only exception is defective items (although our team checks each order with the utmost care).

If you receive an item that appears to be defective, please notify us as soon as possible after receipt. For carrier damage, please retain all original items and packaging materials for future inspection by the carrier.

Items returned to Stay Sharp are at the buyer's expense. Items must be properly packaged to avoid damage and must be fully insured. Please also provide us with the tracking number so we can track the shipment status. Funds will not be refunded until we receive the items and are satisfied with their condition. The refunded amount will be the amount paid less shipping and handling, online sales fees, and any other costs incurred.