Japanese Knife Sharpening

We Use Whetstones

With over 20 years of experience

Preserve the precision of your Japanese knives with our specialized sharpening service, available across Melbourne. We understand the unique geometry, steel, and craftsmanship that define Japanese blades, and we use time-honored whetstone techniques to restore their razor-sharp edge with meticulous care.

From gyuto to santoku, nakiri to yanagiba, we ensure each knife is sharpened to its specific angle and purpose. Our process not only enhances sharpness but also respects the delicate balance and aesthetics of your Japanese blades, keeping them in peak condition for years to come.

Whether you’re a professional chef or a home cook, trust our expertise to maintain the precision and elegance of your most treasured kitchen tools. Find us at farmers' markets, craft markets, or book a mobile service for the ultimate convenience.

Your Japanese knives deserve expert care — let us bring them back to their finest edge.

How We Sharpen Your Japanese Kitchen Knives

Sharpening quality knives requires a deep understanding of their construction and the expertise to maintain their fine edge. Our sharpening process is designed to enhance the performance and longevity of these exceptional knives while preserving their unique characteristics.

• Blade Inspection: We begin by carefully inspecting the blade for any signs of wear, chips, or other imperfections. This allows us to customize the sharpening process to meet the specific needs of your knife, ensuring it returns to its original sharpness.

• Sharpening Angle: Heigh end knives are typically sharpened at a precise angle, often between 10 to 15 degrees per side, depending on the model and steel type. Preserving this angle is crucial for maintaining the knife’s sharpness and cutting efficiency. We use specialized tools and techniques to ensure that the angle remains consistent throughout the sharpening process.

• Whetstone Technique: The sharpening process begins with a coarser grit whetstone to reshape the edge and remove any dullness. As we progress through finer grits, we carefully refine and polish the blade to achieve a razor-sharp edge. The final honing is done with an ultra-fine stone, giving the knife a mirror-like finish that enhances both sharpness and aesthetic appeal.

• Deburring: After sharpening, we meticulously remove any burrs that may have formed on the edge. This step is essential for ensuring a smooth, sharp edge that performs flawlessly in the kitchen.

• Final Inspection: The sharpening process concludes with a final inspection, where we check the knife’s sharpness, balance, and overall quality. This ensures that your favourite kitchen knife meets our rigorous standards before it is returned to you.

Step 1: Preparation

1. Setting Up Our Machine: By placing the fixed angle sharpening system on a stable, level surface. Fill the water trough with water and attach it to the machine.

2. Select the Appropriate Jig: For most kitchen knives, the SVM-45 is suitable. For longer knives, the SVM-140 might be more appropriate.

3. Attach the Jig to the Knife: Secure the knife in the jig, ensuring it is tightly clamped and that the blade is straight.

Step 2: Angle Setting

1. Determine the Sharpening Angle: Tojiro knives typically have a sharpening angle of around 10-15 degrees. We use an angle guide to set the correct angle on our sharpening system.

2. Mark the Edge (Optional): Sometimes we use a permanent marker to color the edge of the blade. This helps us see where the stone is grinding and ensure an even sharpening.

Step 3: Sharpening

1. Starting the Machine: after turning on the machine we let the stone "load" or soak up water.

2. Position the Knife: We place the jig on the universal support bar, ensuring the blade is in contact with the stone.

3. Sharpening Your Knife: By moving the knife across the stone, maintaining consistent pressure. Use long, even strokes from the heel to the tip of the blade.

4. Checking Progress: Periodically check the edge of the knife. We can do this by looking at the mark made by the permanent marker or feeling for a burr along the edge.

5. Switch Sides: Once we have raised a burr along the entire edge, we switch to the other side and repeat the process.

Step 4: Honing and Polishing

1. Honing the Edge: Our machines have a leather honing wheel to help remove the burr. By Applying a honing compound to the wheel, we can polish the edge to a raser sharp finish

2. Polishing the Edge: By run the knife along the honing wheel to remove any burrs and polish the edge. We use gentle pressure and ensure you cover the entire edge evenly.

3. Check for Sharpness: Test the sharpness of the knife by cutting through a piece of paper or slicing a tomato. A properly sharpened knife should cut cleanly and effortlessly.

Final Check and Cleaning:

At Master Sharp, we take the final check and cleaning of your knives very seriously to ensure the highest quality and precision. Once the sharpening process is complete, we meticulously test each blade by slicing through paper, ensuring it cuts cleanly and effortlessly. This sharpness test confirms that the edge is perfectly honed and ready for use. Following the test, we thoroughly clean the knife to remove any remaining metal filings or honing residue. We use a clean, soft cloth to wipe down the blade, handle, and any other parts of the knife, leaving it spotless. Our attention to detail in this final stage guarantees that you receive a knife that is not only incredibly sharp but also safe and hygienic to use in your kitchen. Your satisfaction and safety are our utmost priorities, and this rigorous final check and cleaning process underscores our commitment to delivering exceptional service.

The Importance of Regular Sharpening

Regular sharpening is vital to maintaining the performance and longevity of your Masamoto knives. Even the finest blades will dull with regular use, leading to decreased cutting efficiency and increased risk of accidents. A dull knife requires more force to cut through food, which can cause slipping and potentially lead to injury.

By sharpening your knives regularly, you ensure they remain as sharp and effective as the day you first used them. This not only enhances your cooking experience but also protects your investment by prolonging the life of your knives. Regular maintenance also helps prevent damage to the blade, such as chipping or bending, ensuring that your Masamoto knives continue to perform at their best for years to come.

Master Sharp - Knife Sharpening Melbourne