Japanese kitchen knives are typically thinner, harder and sharper than Western knives. It provides higher precision and better cutting performance, but also requires proper use and maintenance.

Yes, Tetogi offers professional knife sharpening, where we sharpen with respect for the knife's geometry and steel type. Read more on our grinding page or contact us directly.

Prices:
"Ordinary" knives: DKK 70 per pieces.
Japanese knives: DKK 100 per pieces

Many of our knives are sold out because they are produced in very limited quantities by Japanese blacksmiths who work by hand and not industrially. Each knife requires time, experience and precision, and production cannot therefore be scaled quickly.

In addition, we only select knives that meet our high standards for sharpness, balance, materials and finish, which means that we would rather wait for the right quality than compromise. The combination of limited production, high demand and genuine Japanese craftsmanship mean that many models sell out quickly.

We recommend signing up for our newsletter or following the page Just In, where we continuously launch new deliveries.

We recommend:
Hand wash and dry after use

Using Japanese whetstones for Sharpening

Avoid the dishwasher and hard cutting boards such as bamboo or titanium. 
Correct maintenance significantly extends the life of the knife.

You can contact us via our contact widget, e-mail (Info@tetogi.com) or by visiting us physically if you want to experience the knives in hand and get personal guidance.

When choosing your first Japanese knife, we recommend a versatile knife type such as Gyuto or Santoku, as they cover most tasks in the kitchen. Choose stainless steel, which requires less maintenance, and a length around 180–210 mm for good balance and control.

The most important thing is that the knife feels comfortable in the hand. At Tetogi, we are happy to help you find the right Japanese kitchen knife for your level and needs.