maintenance

resharpen（Sharpening it yourself）

Here's how to sharpen a double-edged knife. Once you understand the steps, restoring its sharpness is easy. If your knife crushes ingredients instead of slicing them, it's time to sharpen it again. A dull knife is frustrating. Get a whetstone and make regular sharpening a habit.

Preparation before sharpening

① Soak the artificial whetstone (#800-#1500) in water until all air bubbles have completely disappeared. When using natural or ceramic whetstones, their hardness and low water absorption mean they should be used with water applied continuously, so soaking is unnecessary.
② Before use, check that the whetstone surface is flat. If it is not flat, correct it using a flattening stone or similar tool.

Sharpening Method

① Place a cloth beneath the whetstone and secure it firmly to a flat surface to prevent slipping. Hold the knife at an angle of about 45 degrees against the whetstone, supporting it with your hand.
② Lift it about 15 degrees (the thickness of two coins) off the surface of the whetstone and stabilize it so the cutting edge makes contact.
③ Move the knife back and forth. When sharpening, apply pressure in the direction that prevents the edge from digging into the whetstone. This makes sharpening easier.

④ The tip of the knife is curved, making it harder for the blade to make contact, so raising the angle further makes sharpening easier.
⑤ When burrs appear across the entire blade, it's proof it's been sharpened. Sharpening one side is complete.
⑥ Flip it over and sharpen the opposite side using the same method. When burrs appear across the entire blade, it means the other side has also been sharpened.

⑦ Run the knife along the whetstone to remove burrs. For a smoother finish, run it along leather afterward. Once burrs are removed from both sides, you're done.
⑧ Rinse off any residue from the sharpened knife, wipe off the moisture, and let it dry. After using the whetstone, rinse it thoroughly under running water, dry it completely in the shade, and then store it. ※Whetstones may crack if dried in direct sunlight.

 

resharpen(to request our services)

Cutlery manufacturers such as kitchen knives, knives, scissors, sickles, etc. will resharpen them directly.
The price is a little high, but it takes time to create a blade that will last forever. In addition to resharpening, we also perform distortion adjustment, rust and water scale removal, and parts repair to return the tool to a usable condition. (Additional charges may be required for abnormal blade chipping or parts replacement.)

▶︎Blade sharpening basic price list (single blade) / ▶︎Blade sharpening basic price list (double blade) / ▶︎Payment method / ▶︎Inquiry/shipping address

Please inquire about the condition of the repaired item by phone, email, or fax.
Inquiry form *Inquiry type: Regarding maintenance We will reply after confirming the details.
*We can give you a more specific answer if you attach an image via email or fax.
After contacting us, please send the repaired product along with the shipping address information. Shipping costs will be borne by the customer.
It will take approximately 2 to 3 weeks after the product arrives. We will deliver it to you as soon as it is completed.
The price at the time of delivery is ``blade sharpening fee + shipping fee (990 yen for Honshu, 2,750 yen for Hokkaido, Okinawa, and remote islands)'' .
*Overseas shipping is not possible.
It will take some time between normal work. We may determine that it cannot be repaired by looking at the actual item. please note that.

Knife (chipped blade) before resharpening	After resharpening knife (chip)

 

 

Blade sharpening basic price list (tax included)

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single blade

group	Product number	Product name	price
double-edged knife	AM-001	Santoku	1,100 yen
	AM-002	Nakiri	1,100 yen
	AM-003	Petty Gyuto 120-180mm	1,100 yen
	AM-004	Gyuto 210mm	1,540 yen
	AM-005	Gyuto/sujihiki 240-270mm	2,200 yen
single-edged knife	AM-007	Deba / thin blade 120-165mm	1,100 yen
	AM-008	Deba/thin blade 180mm	1,540 yen
	AM-009	Deba/thin blade 210mm	3,300 yen
	AM-010	Yanagi blade 180-210mm	1,100 yen
	AM-011	Yanagi blade 240mm	1,540 yen
	AM-012	Yanagi blade 270-300mm	3,300 yen
		Chinese knife/special knife	ASK
small knife	AM-013	Small blade 75-120mm	1,100 yen
	AM-014	All-purpose (horse mackerel cut) 90-150mm	1,100 yen
small knife	AM-029	small knife	1,100 yen
Machete (sword machete)	AM-031	Machete/sword machete (battoning knife)	1,100 yen
	AM-032	Knife (folding knife)	1,100 yen
chisel	AM-030	Chisel (Michi Hamono Kogyo product)	550 yen
Bonito flaker	AM-033	Bonito flaker (Tsunezaburo product)	1,100 yen
sickle	AM-028	Sickle (various)	1,100 yen

double blade

group	Product number	Product name	price
Gardening (one hand)	AM-015	Pruning shears 5-8 inches (Onogi/Yoshioka product)	1,430 yen
	AM-018	Bud cutting/pruning scissors 7-8 inches (Onogi product)	1,430 yen
		Pruning/bud cutting shears (manufactured by other companies)	ASK
	AM-020	One-handed pruning shears (Onogi product)	2,200 yen
		One-handed pruning shears (manufactured by another company)	ASK
	AM-022	Fresh flower scissors (Yoshioka product)	1,760 yen
	AM-023	Garden shears (Yoshioka products)	1,760 yen
Gardening (both hands)	AM-024	Pruning shears (Yoshioka product)	2,860 yen
Dressmaking	AM-025	Nigiri scissors	ASK
	AM-026	dressmaking scissors	2,640 yen
cooking	AM-027	kitchen scissors	1,430 yen

<<Please note>>
The price list above is the basic price.
Additional charges may apply depending on the condition.
Prices vary for left-handed users. (We will give you an estimate when you make an inquiry)
Free shipping for orders over 10,000 yen.
Free shipping is available if the total purchase amount for resharpened items and amenoma online shopping exceeds the total, or for multiple items at once.

Payment Method

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Cash on delivery payment (Please pay when receiving the product.)