"My knife has stopped cutting — what now?" Hayashi Hardware, founded in 1872, has the answer. Knives bought from us are resharpened free the first time, and from ¥1,500 per knife after that. The service is handled by mail.
Please note: the mail-in service currently operates within Japan. If you are outside Japan, please contact us before sending anything.
A good knife, resharpened as needed, is a tool that lasts for decades. We believe a knife shop's job doesn't end at the sale — it includes keeping your knife cutting.
Service overview and pricing
| Item | Details |
|---|---|
| Eligible knives | Knives purchased from our store (hayashi-hardware.com) only |
| Price | First resharpening free; from ¥1,500 per knife thereafter |
| How to send | By mail (within Japan) |
| Shipping | Paid by the customer both ways (we return the knife cash-on-delivery) |
| Turnaround | Once the knife arrives we inspect the edge and email you an estimate |
| Work | Whetstone resharpening and edge finishing. Chip repair and handle repair are quoted on consultation |
Prices may vary with the type and condition of the knife (for example, the depth of a chip). Please ask us in advance if anything is unclear.
Where to have a knife sharpened — comparing your options
There are several places to send a knife for sharpening. Price ranges are taken from published rates we checked in 2026 and vary by shop and by the knife's condition.
| Option | Typical price (per knife) | Turnaround | Best for |
|---|---|---|---|
| Specialist sharpening shop (in store or by mail) | about ¥770–¥1,210 | a few days to a week | Any brand of knife |
| Maker's mail-in sharpening | about ¥1,980–¥5,500 | 2–4 weeks | Restoring the maker's original edge |
| Home-center or supermarket sharpening stands | varies | same day to a few days | Convenience nearby; sometimes a quick machine sharpening |
| The knife shop you bought from (us) | first time free for knives bought from us, then from ¥1,500 | we email an estimate on arrival | Restoring the original edge of a knife you bought from us |
Wherever you send it, remember that on black-coated or kurouchi knives the black at the sharpened edge will wear away.
How often to have a knife resharpened
Signs of a dull edge: the blade slides on tomato skin; onions make your eyes water more (the edge is crushing cells instead of cutting them); chicken skin stretches instead of cutting.
- If you don't sharpen at home: about once every six months to a year.
- If you sharpen at home about once a month: once every one to two years, a professional reset of the edge shape makes your home sharpening effective again.
- If the edge chips: send it promptly, whatever the schedule. Chips spread if you keep using the knife.
Sending the knife when it first feels a little dull, rather than when it stops cutting, means less steel removed and a longer life for the knife.
Professional vs. home sharpening
Home whetstone sharpening (maintenance) and professional resharpening play different roles. The ideal is to combine both.
| Home sharpening | Professional resharpening | |
|---|---|---|
| Role | Keeping everyday sharpness | Restoring the shape of the edge itself |
| What it does | Touching up the edge | Chip repair, straightening the edge line, resetting the angle, progressive-grit finishing |
| Frequency | About once a month | About once every six months to a year |
Over many home sharpenings, the angle gradually drifts and the edge line can become wavy. Professional resharpening works through several stones, from coarse to finishing, to bring the edge back to its intended shape. Afterwards the knife cuts like new, and home sharpening works better again.
Knives that have been through a lot of pull-through sharpeners usually have a roughened edge too, and benefit from a professional reset.
How to apply (by mail)
- Contact us: send a resharpening request via the contact form or by email, with the number of knives, their type and condition (any chips).
- Pack and ship: wrap the blade securely in cardboard or newspaper, place it in a box and send it to us (shipping at your cost). Please double-protect the edge so it is never exposed.
- Arrival and estimate: when the knife arrives we inspect it and email you an estimated turnaround. If extra work such as chip repair is needed, we tell you the price before starting.
- Resharpening: we resharpen on whetstones and finish the edge.
- Return: when finished, we return the knife cash-on-delivery. Please check the sharpness when it arrives.
Signs your knife needs resharpening
- The blade slides on tomato skin
- Onions make your eyes water more (the edge is crushing cells)
- Chicken skin stretches instead of cutting
- You can see a line of light along the edge (the edge has rounded)
- There are chips, or the edge line has become wavy
The first three can be fixed with home whetstone sharpening. Chips and a wavy edge need professional resharpening to restore the shape. See how to fix chipped knives (Japanese).
Which knives we can handle
The service covers knives purchased from us — mainly double-bevel santoku, gyuto and petty knives, in either carbon or stainless steel. For the Sakai Takayuki knives we carry (Kurokage and INOX Wa) and our Hayashi Hardware originals, we know the specifications well and restore each series' original edge.
Not supported: ceramic knives (they cannot be sharpened on whetstones). Please ask first about serrated knives such as bread knives.
A note on black-bladed knives: on knives with a coated black blade, sharpening increases the visible silver area at the edge. The coating on the part being ground (fluorine coating, kurouchi finish, etc.) inevitably wears away; this does not affect cutting performance. The black finish on the blade face and hammered areas remains.
Why trust Hayashi Hardware
Since our founding in 1872 we have been selling blades for 154 years. Drawing on how the Sakai cutlery we carry is edged, we resharpen each knife back to its series' original sharpness.
Above all, we believe a knife's value is decided not at the moment it reaches you, but over the years you keep using it. The free first resharpening is where that relationship begins.
Frequently asked questions
Which knives qualify for the free first resharpening?
Knives purchased from our store (hayashi-hardware.com). After the first, it is from ¥1,500 per knife.
How long does it take?
When the knife arrives we inspect it and email you an estimated turnaround. It depends on the condition (chips) and how busy we are, so we can only estimate once we see the knife.
Who pays for shipping?
The customer, both ways: you pay to send the knife to us, and we return it cash-on-delivery.
Can chips be repaired?
In most cases, yes. Deep chips require removing more steel, so we send an estimate before starting work. We can also advise on loose or damaged handles.
Will a black-bladed knife look different after resharpening?
On knives with a coated black blade (such as the Kurokage series or kurouchi finishes), the visible silver area increases. The coating at the ground edge inevitably wears away; this does not affect sharpness or quality.
What can I do myself in the meantime?
A whetstone session about once a month (medium stone, #1000) keeps the edge going. The steps are in our knife care guide. Use pull-through sharpeners only as a stopgap.
How often should a knife be sharpened?
For home use, a light whetstone session about once a month plus professional resharpening every six months to a year. If you never sharpen at home, most people notice the edge fading within six months to a year.
Can I bring my knife to your shop in Tokushima?
Yes. At our shop in Showa-cho, Tokushima (weekdays 10:00–18:00) we resharpen, replace handles and repair chips on knives bought from us. Please call ahead (+81-88-652-2219).
Can you replace the handle at the same time?
Yes. Just tell us you would like the handle replaced and we will quote after seeing the knife.