Same-Day sharpening Available Today... Come in and get your knives sharpened

Free Shipping on Domestic Orders over $100- Order by Dec. 20th (or the 21st for Express) to arrive by Christmas*

Want us to take care of initial sharpening? Just ask.

News

October 28, 2016

0 comments


Some Thoughts on Sharpening Stones and Cutting Speed

Some Thoughts on Sharpening Stones and Cutting Speed

I often get asked about sharpening stones, and one of the main things people are looking for are faster cutting stones that don't dish.  While there are things like this, they often aren't what people are expecting.  Recently, I was answering a customer e-mail and ended up writing an explanation that I thought might be worth sharing more publicly, to help people better understand sharpening stones and the options that are available.  Anyways, here is a slightly edited version of what I wrote: Let's talk about the determining factors of speed for a second.  First would be grit size... this...

Continue Reading →

July 25, 2016

4 comments


Japanese Butchery Knives- Shapes and Functions

Japanese Butchery Knives- Shapes and Functions

Hi, my name is Josh Melara. I started working here at JKI back in February. You might have seen me in the back or I might have even helped you out in the shop if you’ve come in since then. I come from a butchering background, having butchered for supermarkets, restaurants, and butcher shops in LA.   I’ll be writing the blog entries from time to time. I hope you enjoy them. Japanese Butchery Knives: Shapes and Functions   In the world of Japanese knives, each blade shape fills a specific purpose. Interestingly, many of them revolve around the butchering...

Continue Reading →

July 24, 2016

3 comments


Introducing Josh... He's going to be taking over the blog for a bit

Introducing Josh... He's going to be taking over the blog for a bit

Josh started working for us a few months ago, and as he's going through a lot of training right now, we thought it might be fun to have him share a bit about the things he's learning about, struggles, areas of interest, etc., as a lot of this is new to him like it is to many of our customers.  Before working with us, Josh worked as a butcher for a couple of high end butchery shops nearby.  He also has experience with various aspects of fabricating, welding, woodworking, etc.  Currently, he helps out with shipping out online orders, helping...

Continue Reading →

July 18, 2016

0 comments


Expected Price Raises Across Japan for Knives

Just a heads up for everyone... a number of knife maker associations across japan have agreed upon price raises for products made by their members. It seems this is occurring in multiple regions, and even those outside of these associations will be raising prices. In many cases, we expect to see 20% increases (though we have been told that some will be more). We have been told that these changes will begin in the fall, but people are going about it differently. Some have already started, while others will take a bit longer. Some will be raising prices on knives...

Continue Reading →

November 25, 2015

0 comments


Welcome to our new website

Welcome to our new website

After a lot of work, and a bit of a wait, we were finally able to launch the newest version of Japanese Knife Imports today. Though the website looks similar, there are a number of huge changes we have made with this new version.  We have been listening to what our customers have been asking for, and, in this newest version, we have tried to implement as many of those requests as possible.  Here's a brief rundown of some of the new things you can expect: Mobile and Tablet friendly sites- the site should work well whether it be on...

Continue Reading →

July 17, 2014

0 comments


A note on the subject of microbevels

A note on the subject of microbevels

I had a discussion about this on another forum and i thought it might be useful here... i think people misunderstand microbevels (and also have no clue what thin behind the edge actually looks like with regard to thinning)... microbevels are intended to achieve the following things (not necessarily all of them, but at least one, if not a combination of a couple or more): -maintaining extremely thin geometry on a knife that could not otherwise handle it -reduce chipping in super hard steels -increase stability in larger carbide steels (especially at low sharpening angles) -improve edge retention at the...

Continue Reading →

May 10, 2014

0 comments


Rethinking How Restaurants Hire - The Hiring Process at 3-Star Michelin RyuGin

Here, at Japanese Knife Imports, we have been expanding our library of books and magazines.  One of the magazines we get is essentially the equivalent of Art Culinaire in Japan.  Unlike Art Culinaire, however, there is a greater emphasis on professional chefs sharing information about how they run their businesses.  In the most recent issue, there was a very interesting article by Seiji Yamamoto, the chef and owner of 3-michelin-star RyuGin restaurant in Tokyo.  He discussed his hiring process in depth.  As we have been hiring lately, and as our job board has grown, we have thought a lot about this ourselves.  His...

Continue Reading →

1 2 3 12 Next »

© 2016 Japanese Knife Imports.

Website Design by Above Market