Frequently Asked Questions
Everything you need to know about our handcrafted Japanese cutlery.
What makes Yoshihiro knives different from mass-produced cutlery?
Each Yoshihiro knife is handcrafted by master artisans in Sakai, Japan, using traditional forging techniques passed down through generations. Unlike mass-produced blades, our knives feature superior edge retention, exceptional balance, and unique steel compositions like Blue Steel and White Steel.
How should I maintain and sharpen my carbon steel knife?
Carbon steel knives require special care to prevent rust. Always wipe the blade dry immediately after use and apply a thin layer of Tsubaki (Camellia) oil for storage. For sharpening, we recommend using high-quality Japanese water stones rather than honing steels, which can chip the hard, thin edge.
Do you offer international shipping?
Yes, we ship our premium cutlery to chefs and home cooks worldwide. Shipping rates and delivery times vary by destination, and customers are responsible for any local customs duties or import taxes incurred upon arrival.
What is your return policy for unused products?
We accept returns on unused items in their original packaging within 30 days of purchase. Please note that customized items, such as those with personalized engravings or custom handles, are final sale and cannot be returned.
Can I put my Yoshihiro knife in the dishwasher?
No, you should never put professional Japanese knives in the dishwasher. The high heat, harsh detergents, and movement can cause the blade to chip, the handle to crack, and the steel to corrode. Hand wash with mild soap and dry immediately.
Do you provide professional sharpening services?
Yes, we offer professional sharpening and repair services at our showroom. If you are unable to visit in person, we provide mail-in sharpening services to ensure your blade is restored to its original factory edge by our expert technicians.