FAQ

Payment

Q. Why did my credit card not work / Why was my payment blocked?

Answer: Even if your card is valid, your card’s security functions may block payments made to companies based overseas. If the purchase is blocked, contact your credit card company. Tell them you will make a purchase in Japan, and ask them to allow this payment.

Q. What payment methods do you accept online?

Answer: We currently accept payments via Visa, Mastercard, American Express, JCB, Google Pay, Apple Pay, Shop Pay, and PayPal.

Q. What currencies can I pay with?

Answer: The currency you pay in depends on the final shipping destination. When you enter your shipping destination on the checkout page, the currency charged will change to the appropriate one for that country - e.g., shipping to America will be charged in United States Dollars (USD). You can see our prices in different currencies by changing the country at the bottom-right of our webpage.

Products

Q. Do you sell knives that can cut anything?

Answer: No one does, as such a knife does not exist. Japanese kitchen knives have different shapes and thicknesses, each tailored for making smoother cuts on specific ingredients. If a knife is used on something it isn't designed for, it may chip or get damaged. Contact us with what you want to use your knife for. We can advise which knife will best suit your needs. We also have a guide to help you choose your first Japanese kitchen knife, which you can read here.

Q. What's the difference between a single and double-edged knife?

Answer: Single-edged (a.k.a. single-bevel) knives only have a cutting angle on one side. In contrast, double-edged (a.k.a. double-bevel) knives have an angle formed on both sides. Most Western knives are double-edged, commonly having a "V-shape" cutting edge. Most Japanese knives are single-edged; one side of the blade is completely straight, while the other has the angle that forms the edge. Single-edged knives can be made much thinner and sharper, resulting in cleaner cuts.

Read our article (with pictures) on single-edged knife design to learn more about the differences here.

Q. What knives do you recommend for left-handed people?

Answer: Most Western knives are double-edged and are compatible with left-handed and right-handed users. Yet, since Japanese knives are usually single-edged designs, they are made for right-handed people by default. We have a range of left-handed knives on our website. You can see them here.

Most of our knives can be made for left-handers. Contact us if you want one.

Q. Can I order saya (sheath) alone?

Answer: In short, we do not do this. We strongly recommend purchasing a saya at the same time as a knife to ensure a good fit. See our saya policy page for details and exceptions.

Services

Q. Can any knife be engraved?

Answer: No, but many of ours can be. Single steel (a.k.a. Mono Steel or Full Steel) knives without a metal bolster or clamp cannot be engraved via chisel and must be done with an engraving tool (i.e., a hand router). Small knives may not have enough space to be engraved.

Character limits also apply, so please review each knife's engraving conditions before purchase. If you are unsure, contact us and we can help. Also, see our engraving page for more information.

Q. How is your engraving normally done?

Answer: We engrave our knives by hand, using a chisel. This is normally done on the blade. Our expert staff in-store perform our engraving services.

Q. Which part of the knife can be engraved?

Answer: It depends on the knife. With single-edged knives, we engrave the front side of the blade. We cannot engrave on the back side. With double-edged knives, it is normally done on the back side, or the bolster if space permits. See our engraving page for more details.

Q. What languages do you engrave in?

Answer: We engrave in English, Japanese, and Chinese.

Japanese and Chinese engravings are normally written vertically. English is normally written horizontally.

If you have a specific direction request, contact us immediately after purchase. Our engraving process on knives starts very quickly at our store, and requests cannot be made after the engraving has started.

The engraving font changes depending on which craftsperson engraves it, and the method used.

Q. How much does engraving cost?

Answer: Our hand engraving service is complimentary with all knives purchased from us both in-store and on our website. Engraved knives cannot be canceled, exchanged, or returned if you change your mind after purchase.

Q. What can you tell me about your "free sharpening ticket" service?

Answer: Sakai Ichimonji Mitsuhide knives come with a complimentary sharpening ticket. This ticket has no end date and can be used at any time. You can send the knife and the bottom of the ticket to our shop for a one-time free sharpening under the following conditions:

This ticket only works for Sakai Ichimonji Mitsuhide knives.
One ticket covers sharpening fees for one knife.
Honyaki knives and knives that need repair work incur extra costs.
Shipping and customs costs are not included in this service.
All packages must be shipped with tracking.
Serrated knives such as bread knives do not come with a ticket, as they cannot be sharpened without specialized tools.

If you visit us in Osaka, you can bring the knife directly to us. Sharpening will take 5 to 10 business days, depending on the knife and level of sharpening requested.

Q. Do you provide any sharpening services before shipping?

Answer: Yes. We call this service "honbazuke". Our knives have a sharp cutting edge that balances good edge retention. The honbazuke sharpening service is for customers who need a particularly sharp edge. But, this service sharpens the blade to a thin, acutely angled edge. This results in a sharper edge, but the edge at the moment will be more brittle. Cosmetic damage such as scratches from the sharpening may also remain on the blade. We only recommend requesting honbazuke if you know you need it.

Requesting honbazuke will use your included sharpening ticket as the fee. Honbazuke sharpening also adds approximately one week to the delivery time, as it can only be done by certain staff members. Please contact us immediately after purchase to request honbazuke, as we do not take long to ship items from our store.

Maintenance

Q. Can you perform maintenance on a knife I bought from another manufacturer?

Answer: Yes! Send us the brand name, knife type, and blade material if you know them. We will send you a quotation (valid for one week) and shipping instructions. Please send photos of the knife from both sides, if possible.

Some materials and types of knives cannot be maintained. We will tell you if this is the case before quoting you, and give you other options.

Q. My knife is new and I have only recently started using it, why is it chipping?

Answer: When you use a new carbon steel knife, you may see one or two-millimeter chips form. This happens because of carbon steel knife processing methods.

Artisans forge carbon steel blades by hand and then shape them sharpening them on rough whetstones. The blade is tempered through to its interior, increasing its lifespan. This allows you to use the knife for a much longer time. This also means the surface is harder, yet easier to chip when it's brand new. if the knife is only tempered until the outside surface is the perfect hardness, the blade inside will be too soft to use as a knife, decreasing its total lifespan.

When the blade is sharpened, it slightly decreases in size as steel is shaved away, revealing the knives' stronger inner layers. These inner layers are stronger and more chip-resistant. After two or three separate sharpening sessions, expect to see better chip durability.

Read our maintenance articles for more information.

Q. Can your knives be washed in a dishwasher?

Answer: No. Water pressure from the dishwasher may push other items onto the knife's edge, chipping or damaging it. Additionally, if the knife handle is made of wood (including compressed plywood used on Western-style knives), it may crack when it dries. As dishwashers use high water pressure, knives may also get thrown around them, damaging other items - including the dishwasher internals.

Wash all your Japanese kitchen knives by hand. When you finish using your knife, use a sponge to clean it with dishwashing liquid, thoroughly rinse it with water, and wipe it dry with a dry towel. Avoid using antiseptic or citrus-based detergents, as they contain acid that will cause rusting.

Read our "Washing Your Knives" article for more information.

Q. What does it mean if my knife changes to a light brown color?

Answer: This most likely means you are using a carbon steel knife, which has started rusting. Leaving a carbon steel knife wet causes it to rust. If you leave the knife in this rusted state, the rust will penetrate and corrode the steel. If this happens, holes will appear in the corroded areas.

When owning a Japanese-made knife, you must to get into the habit of thoroughly washing and drying it. Wash it using a neutral detergent and carefully wipe it dry with a dry cloth. Washing with warm water is also appropriate, as warmer water evaporates more quickly. Do not use boiling water, it can bend the knife.

If the blade begins to rust, it is crucial to remove the rust promptly. You can do this by scrubbing the blade with the abrasive side of a sponge. This will also remove any stains and clean the knife's surface. It is easy for red rust to form on new carbon steel knives, so polish your knife often. In time, it will become more difficult for rust to form. When scrubbing the knife, avoid touching the edge to prevent dulling it or injuring yourself. We recommend buying "Miracle Clean", a rust eraser mixed with abrasive, which lets you polish your knives and remove rust.

We sell Miracle Clean on our website here.

Stainless steel knives will not have problems with red rust, but black specks of rust can form if the knife is neglected. This rust does not spread horizontally. Instead, it immediately penetrates the steel and opens small holes in your knife. If this rust forms on the edge, it will eventually chip. Please clean, dry, and store your stainless steel knives with care, as if they were made of carbon steel.

Read our article on preventing rust here.

Q. What should I do if my handle has rusted or the wood part is swollen?

Answer: It is time to replace your handle. If you leave the handle as is, water will get inside, rust the tang, and the damage will spread. If the tang rusts badly, it will break, and you can no longer replace the handle or safely use the knife.

The grip and tang used in Western-style knives can rust as well. When they rust, the handle will swell, a gap will appear, and it will be much harder to clean. If the rust spreads bad enough, the rivet may come loose.

The handles of both Japanese and Western-style knives can be replaced or repaired. Contact us if you need a handle replacement. We will give you an estimate after checking your knife.

Read our article on handle replacement here.

Q. How much or how often should the knife be sharpened?

Answer: A kitchen knife is a tool for cooking, so this answer depends on the ingredients it cuts and how and where it is used. We recommend that you sharpen your knife as soon as you notice its cutting performance drop even slightly. If you have never sharpened before, start by learning the basics. Sharpen your blade in a way and to an edge or angle that matches how you use it. We recommend you do this regularly, as it takes less time overall, especially if you have a rough, medium, and finishing whetstone to use.

Read our first-time sharpening guide here. Or, watch our video guides on our YouTube channel here.

Using even slightly blunted blades can lead to damage, making them more difficult to sharpen. Sharpening your knife to a thin, acute edge makes it sharper, but decreases chip resistance. But, if you sharpen it to a thicker edge or obtuse angle, it will be more durable but will not cut as well.

Q. How should I store my knife if I will not use it for a while?

Answer: After cleaning your blade, and thoroughly drying it, apply a small amount of knife oil to the blade, making sure you also oil the cutting edge. Knife oil cannot be substituted for other oils, so make sure it is knife oil you are using. Other oils (e.g., salad oil, vegetable oil, canola oil) may contain ingredients that leave a residue that is hard to remove, or cause damage to the blade. After oiling, wrap your knife in dry newspaper and put it in a dry area for long-term storage.

Do not use a saya as a long-term storage solution. A saya's interior can get humid in certain conditions, so it can cause rust if it is left for too long. You must still oil your blade, even if using a saya.

Shipping

Q. Do you have a shipping policy page?

Answer: Yes. You can find it here.

Q. Do you ship knives overseas?

Answer: Yes. All of the knives listed on our website can be shipped. They are classified as kitchen utensils and shipped from Japan.

Some countries have import restrictions based on blade length or prohibit the import of blades altogether. Additionally, the wood used on some saya and knife handles is not painted or treated and may get quarantined because it is made from plant matter. These regulations often change, so we cannot track them for each country. It is your responsibility to confirm these laws before ordering

Your country’s customs agency likely has information online or an information line you can call. If your country’s customs agency returns a knife, please understand that you will be responsible for the return shipping costs.

Q. What courier service do you use?

Answer: We send our products overseas via Japan Post's EMS (Express Mail Service), DHL, or FedEx, whichever will be best for the destination address and package content. We wrap and pack our products with the utmost care before shipping.

Q. How much is international shipping?

Answer: Regardless of the destination country or package weight/size, our shipping fee is a flat rate of ¥3800.

Q. If I order from outside Japan, what taxes or customs duties must I pay?

Answer: Depending on the country and region, customs duties, etc. (e.g., import tax, VAT/value-added tax, customs fees, etc.) may be required separately. These costs are your responsibility. If you refuse to accept a package due to these costs and it is successfully sent back to us, we will refund the amount, after deducting any shipping and handling expenses. This also applies to orders that originally have not had shipping fees incurred by you.

Q. How long will it take before my item is shipped?

Answer: After we confirm your order, it will be shipped within two or three business days. Orders with a blade sharpening service will need approximately one extra week. National holidays or strong weather events can delay shipping.

Q. How long will it take for my item to arrive from Japan?

Answer: After leaving our store, items usually take one or two business days to leave Japan. Yet, after your item leaves Japan, the shipping time will depend on your country's customs procedures and shipping conditions. We will give you a tracking number once the item has left our store.

Returns

Q. How do I return a purchase?

Answer: If you wish to return an item due to changing your mind, you must contact us within a week of receiving your item. You are responsible for all shipping costs, Japan customs taxes, and consumption taxes. We will begin the procedures with your credit card company to return your money after receiving and checking the returned item.

Some knives cannot be returned due to changing your mind. For example:

Knives that have been engraved
Knives that have been sharpened
Made-to-order or custom-order knives
Used knives

Exceptions apply for failures under Japanese warranties or guarantees. With defective or incorrect items approved for return, shipping charges will be returned to you when the knife arrives at our store for inspection. Please read the guarantee information flier included with your knife for more information.

Read our official refund policy here.

Other

Q. Are any authorized agents or shops selling your products domestically or overseas?

Answer: Below is the list of approved vendors of Sakai Ichimonji Mitsuhide.

The Netherlands
Ichimonji Messen / Tohg

We have no other authorized agents or vendors now. We are not currently seeking new vendors.

Q. I am a wholesaler or a vendor who wishes to sell your products wholesale. Who do I contact regarding this?

Answer: Thank you for wanting to work with us at Sakai Ichimonji Mitsuhide. To maintain our high-quality after-sales support, services, and knife inventory, at this time requests to wholesale or vendor our products will be denied.

Q. Do you have any loyalty or membership programs?

Answer: VIP Programs are available to any customer who purchases a combined amount of 300,000JPY of product from us in one calendar year, entitling them to a ten percent discount on all further purchases for the rest of that year.

We also have a newsletter you can subscribe to, which gives you a chance to win a one-time discount. Registering for this newsletter also means you will get emails from us roughly two to three times a month with new products, educational knowledge, early access to some events or products in our store, and occasionally special offers.